The Sugarloaf Cafe is fiction, but the recipes here aren't.  They have been created for us by our son Tom Schilb and proven in his kitchen.  They have all been rigorously taste-tested by the whole family and  approved by J A Jance, Ali Reynolds, Joanna Brady, Diana Ladd, Brandon Walker, and J P Beaumont.  We all hope you enjoy them.


Edie, Evelyn


Tuna Casserole

Edie's Tuna


Sugarloaf Cafe

Sweet Rolls

Evie Busk's

Green Chili




2 cans Cream of Mushroom Soup (condensed), 10 3/4 oz

2 3/4 cups Milk

2 Eggs

1/2 tsp. Black pepper

1/2 tsp. Celery Seed

1/2 tsp. Onion Powder

2 tablespoons Butter

1/2 can Medium grain Rice, approximately 3/4 cup

1 can Elbow Macaroni, approximately 1 1/2 cups

1 can Tuna (water packed) , 12 oz., drained

1 can Peas (frozen), approximately 1 1/2 cups

1/2 can Water, approximately 3/4 cup

1/4 cup Grated Parmesan Cheese

1/4 cup Crushed Potato Chips


- Casserole

- Mixing bowl

- Sauce pan

- Whisk

- can opener



Preheat oven to 350 degrees.

In a large mixing bowl, beat two Eggs. Whisk in 2 cans of Cream of Mushroom Soup, and using the cans as a measuring cup, 2 cans of Milk.

Whisk in the Black Pepper, Celery Seed and Onion Powder. Set aside.

In a large, high walled Saucier or Sauce Pot, melt two tbsp of butter over medium heat.

Using the soup can as a measuring cup, add 1/2 can of Rice, 1 can of Elbow Macaroni.

Stir occasionally, until macaroni is slightly browned and rice is translucent, approximately 5 to 8 minutes.

Using the soup can as a measuring cup, pour 1/2 can of Water over the Macaroni and Rice. Stir.

After 1 minute, stir in Soup/Milk mixture. Fold in the Tuna. Using the can as a measuring cup, add 1 can of Frozen Peas. Reduce heat to Medium Low, and stir frequently while bringing to a gentle simmer.

Transfer mixture to a lightly greased casserole dish. Note: this can splash if you pour it in, using a large ladle is recommended. Cover and bake for 1 hour.

Increase temperature to 400 degrees, remove cover, and sprinkle top with the Parmesan Cheese and Crushed Potato Chips. Bake for 15 minutes, or until crust is golden brown.


Makes 8 large rolls



4 ¾ cups All Purpose Flour; plus 2/3 cup All Purpose Flour (held separate)

1 cup warm water

1 packet Instant Yeast

1 large egg + 1 yolk (reserve remaining egg white)

½ cup Sugar

1 tsp Kosher Salt

Pinch of fresh grated Nutmeg

½ cup Sour Cream (whole)


1 ½  cup Dark Brown Sugar

1 tbsp corn syrup

3 tbsp softened (unsalted) butter

6 oz. chopped Pecans

½ tsp ground cinnamon

Pinch of fresh grated nutmeg


8 oz softened cream cheese

½ cup Sugar

1/3 cup Heavy Cream

Optional: Orange Zest


Sugarloaf Cafe, Sticky Buns, by Tom SchilbINSTRUCTIONS

In a large mixing bowl, sift together 4 ¾ cups flour with the nutmeg, then add in the sugar, salt, and yeast.  Mix in the egg, egg yolk and water, and knead for about 5 to 8 minutes, or until dough just turns into a smooth, elastic ball.  Work in sour cream and additional 2/3 cups flour, and knead until dough takes up the additional ingredients.  Dough should be slightly wet and a little sticky.  Place in a lightly buttered bowl, cover and set in a warm spot until dough has doubled in bulk.

While dough is rising, prepare the filling by mixing together the Dark Brown Sugar, nutmeg, cinnamon, corn syrup and softened butter until uniform, then add in the chopped pecans.

When dough has doubled in bulk, punch down, and roll out on a lightly floured surface to a rectangle approximately 17”wide  x 14”high  x 1/8” thick, and evenly distribute the filling, leaving approximately 1” at the top without filling;  brush this edge with remaining egg white.  Roll up into a  17” long log and allow to rest on seam for a few minutes to ensure a good seal.  Using a large, sharp knife, gently trim the ends of the log and discard, then cut into 8 equal sections of approximately 2”.  Prepare two 8”x8”x2”cake pans, by coating the interior lightly with softened butter, and dusting with flour.  Place rolls upright (4 rolls per pan), allowing equal space between rolls and the sidewall of the pan.  Preheat oven to 325; Cover lightly with either parchment paper or loose plastic wrap and allow to rise until they begin to touch, almost doubling in width*.  Bake for 35 to 40 minutes, until just golden on top.

While rolls are baking, prepare the icing by creaming together (room temperature) cream cheese and sugar.  Add in 1/3 cup heavy cream and mix on medium speed for 2 to 3 minutes.  Spread on tops of rolls immediately after removing from oven.

*After covering, you can also place these in the refrigerator and allow to sit overnight, allowing them to come up to room temperature before baking them in the morning.

*©Thomas Schilb, November 25th, 2006

You won’t find my mother's recipe for Green Chili Casserole on Food TV because, as far as I know, it's never been written down.


1 can diced green chilies,

1 can cream of chicken soup

1 cup diced green onions.

1 pound grated sharp cheddar cheese

1dozen corn tortillas.

2 cups oil.


Heat oil and cook tortillas until done then allow to cool on paper towels.

Stir together soup, green onions and green chilies in a sauce pan and bring to a boil over low heat, stirring to avoid scorching.

Spoon a layer of the soup mixture into a lightly greased casserole dish, add layer of tortillas topped with cheese.  Continue until used up.  Top layer should have cheese on top.

Bake at 425 degrees for approximately twenty minutes.

Serve with refried beans and salad.

Sugarloaf Cafe - the recipe creator and tester, our son Tom.Tom's experiments in food science are always fun.  He is keeping us on our gustatory toes.  His holiday treats are really special.

We are all looking forward to the next recipes to be added here.