The Marblehead Mile (Article 6) - Lorrie Halblaub

In this 6^th article of the series we are taking an historical look at an area that covers approximately a mile of Main Street in downtown Marblehead. Heading east from the Village limits, we will discover the facts and the stories of how Marblehead became what it is today.

East of the Biro Buildings is a small building at 1002 West Main Street that is called Teriyaki Designs.  They sell all kinds of customized clothing, drinkware, and other locally themed clothing and gifts.  They make sports teams shirts for Danbury Schools.

When it was first built, the building started as George and Ruth Benya’s “Snack Shack” a small grocery store, snack bar and local gathering place.  Many locals went there every morning for coffee, conversation and something sweet to start their day. 

Here is a photo of what is left of the old Snack Shack sign. It said Snack Shack, Bakery and Carryout. 

After the Snack Shack closed, the morning coffee klatches continued when Jill Shrock opened “Jill’s Sweet Delight Bakery.”  This bakery was best known for their fresh donuts and cream  horns or ladylocks, a local ethnic food.  The dough was wrapped around special clothes pins and baked with a hollow center that was filled with a delicious cream filling.  This dessert was practically the fifth basic food group at many Danbury graduation parties, baby showers, and weddings.

Here is the labor-intensive recipe, adapted from Anna Lesko’s recipe for Ladylocks from “The Best in Cooking in Marblehead” a cookbook sold by St. Mary’s Ladies Aid Society of the St. Mary’s Greek Catholic Church.

Mix 9 egg yolks, 1 tsp. salt, 5 c. flour, 3 T whiskey, 1 ½ c. cold water.  Let raise for ½ hour. 

In another bowl, beat 4T cornstarch, 1 ½ lb Crisco shortening together until smooth.

Divide the risen dough into 5 parts. Roll out each and spread with some of the Crisco and cornstarch mix and fold sides toward the center. Place in the refrigerator for 1 hour. Repeat this rolling out, folding and refrigerating two more times. 

Roll the dough thinner and cut 7 inch long and 1 inch wide. Cover a clothespin with aluminum foil (or use special baking clothespins) and neatly roll the cut strips of dough around the pin . Bake at 350 degrees until light brown.  Remove the clothes pin and foil while still hot.

Mix filling---½ c shortening, ½ c. butter, 1 egg white, 1 c. sugar, 2 tsp vanilla and ¼ c. hot milk. When the dough is cool, fill the pastry with cream filling.

Jill always dusted hers with powdered sugar and kept refrigerated until serving.