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Banana Roll

----- Original Message ----- 
From: Susan 
Sent: Tuesday, October 14, 2008 7:51 AM
Subject: me again

there is a banana roll that my grandmom would bring home for Kresge and Alders bakery in 
Windsor Ontario Canada and i heard a amish bakery makes in Godrich Ontario but i can not find 
it i hope you can help me out thank you

Hi Susan,

Try the below recipe. it's supposed to be from either Kresge's or Woolworth's. It's the only one that I can find that's attributed to any of these stores/bakeries.


Banana Roll

serves 12 

One 8-inch round cake layer may be made with this batter. Prepare as directed below. 
Bake in a 350-degree oven for about 30 minutes. 

1 cup sifted cake flour
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1/8 teaspoon salt
1/2 cup (1 large) mashed ripe banana
1 tablespoon sour cream 
1 teaspoon finely grated lemon zest
5 1/2 tablespoons unsalted butter, room temperature
1/2 cup sugar
1 large egg, room temperature 

Adjust rack to lower third of oven and preheat oven to 375 degrees. Lightly grease a small 
area in the center of the baking sheet with solid shortening. Line a 12 x 15-1/2 x 1/2-inch 
baking pan with foil, leaving a 2-inch overhang at each short end (the dab of shortening holds 
the foil in place). Grease and flour the foil. Sift the flour, baking soda, baking powder, and 
salt. Combine the mashed banana, sour cream and lemon zest in a small bowl. 

Using an electric mixer, cream the butter until it is smooth and lighter in color. Add the 
sugar and scrape the mixture clinging to the sides into the center of the bowl. Continue to 
cream until the mixture is light and fluffy. Add the egg and continue to beat until the mixture 
is quite fluffy. Add half of the flour mixture until blended. Then add the banana mixture, blending 
well. Add the remaining flour mixture, blending until smooth. 

Scoop the thick batter onto five different areas over two-thirds of the prepared baking sheet. 
With a metal spatula, spread and coax the batter to cover the two-third of the sheet. Now extend 
it to the rest of the sheet in as even a layer as possible. Bake for 8 to 10 minutes, or until the 
cake is light golden brown, the sides are beginning to contract from the metal, and the cake springs 
back when lightly touched in the center. 

Remove the pan from the oven. Using a thin bladed knife, gently release any portion of the cake 
sticking to the long sides of the pan. Pull up on the foil overhangs, one at a time, to release 
the foil from the pan's edges. Lifting up on the flaps, transfer it to a large rack to cool. Place 
a sheet of foil over the cake, and manipulate the foil in a tent fashion. Cool for 30 minutes, 
then proceed to assemble the roll. 

Spread the cream evenly over the cake with a rubber spatula, up to 1-inch before reaching the 
long end farthest from you. (The cake will be rolled lengthwise. Some of the filling will move to 
that end as you roll.) 

Begin rolling by flipping the edge of cake nearest you over onto itself. Then, with the aid of 
the foil that extends on either side of the cake, roll the cake lengthwise until you reach the 
other end. With your hands, wrap some of the foil around the roll to assist you in rounding the 
shape as you work toward the other end of the cake. 

Cut each end of the roll on the diagonal for eye appeal, and sprinkle a light coating of 
powdered sugar over it. Lift it onto a serving plate with a long, wide spatula or a baking 
sheet without sides. 

Filling: Combine 3/4 cup heavy cream, 2 tablespoons sour cream, 1 tablespoon sugar and 
1 teaspoon vanilla in a 1 1/2-quart mixing bowl, and whip them until it is soft, shiny, 
and smooth, but stiffer than for most desserts 

Oyster Candy

  ----- Original Message ----- 
  From: Barb 
  Sent: Wednesday, March 11, 2009 7:12 AM
  Subject: recipe request

  When I was a little girl, making family visits to Wisconsin, I had a candy called 
"fried oysters". They were small and round, with a creamy white filling somebody said 
was made with potatoes, coated with dark chocolate and chopped peanuts.
Can you help?

  Barb from Allendale

Hi Barb,

I found the below recipe. No potatoes - cream cheese.


  Fried  Oyster  Candy

  1 (8 oz.) pkg. cream cheese
  1 1/2 lb. powdered sugar (more or less)
  2 tbsp. vanilla
  Dipping chocolate
  Chopped nuts

Mix cream cheese and vanilla.  Add powdered sugar, a little at a time, until you can 
form small balls without sticking to your hands.  Put balls on tray.  Place in refrigerator 
until light crust forms.  Dip in melted chocolate and roll in ground peanuts.   

Publix Breakfast Bread Redux

  ----- Original Message ----- 
  From: Sandy 
  Sent: Thursday, March 12, 2009 12:33 PM
  Subject: Recipe request for Publix Breakfast Bread

  May I please have the recipe for Publix Breakfast Bread.  

Hello Sandy,

The "real" recipe is NOT available, of course. Below are two copycats that I found on message boards.


  "Add a tbsp of molasses and use more fruit and walnuts:"

  Breakfast Bread (Like Publix)

  1 package active dry yeast
  1/4 cup warm water, about 105 to 110 degrees F
  1/3 cup unsalted butter
  3/4 cup whole milk
  1/3 cup granulated sugar
  1 teaspoon salt
  2 large eggs, beaten
  2 cups all-purpose flour
  2 cups bread flour
  1/4 cup golden raisins
  1/4 cup dark raisins
  1/4 cup chopped dried apricots
  1/4 cup dried currants
  melted butter

In a large mixing bowl fitted with a paddle attachment, dissolve the yeast in 1/4 cup warm water.

  Melt the 1/3 cup butter in a small saucepan. Add the milk and heat until warm, about 110 degrees F. 
Combine milk mixture with yeast mixture, the sugar, salt, eggs, and 1 cup all-purpose flour and 1 cup 
bread flour.

  Soak dried fruit pieces in either hot water or liquor for about 10 minutes. If you do not do this, 
the dried fruit will suck the moisture out of your bread, and you don`t want that!

  Beat on low speed of mixer until blended and smooth. Cover and let rise for about 45 minutes in a 
warm place.

  Stir in the raisins, apricots and currants. Beat in remaining flour, about 1/3 to 1/2 cup at a time.
Place dough hook on mixer (or knead by hand) until the dough is smooth and elastic.

  Divide in half and shape each half into a 12x8-inch oval loaf. Brush each loaf with melted butter. 
Place in a large greased baking sheet and let rise for 40 minutes. Breads should be almost doubled.

  Bake in a preheated 350 degree F oven for 25 to 30 minutes. Cool on rack.
  Breakfast Bread (Like Publix)

  2 packages (.25 oz. each) active dry yeast
  2 cups warm water, divided use
  1/4 cup plum pastry filling
  l/4 cup vegetable oil
  l/4 cup sugar
  1 Tbsp. honey
  2 tsp. salt
  1 1/2 tsp. ground cinnamon
  2 eggs
  6 to 6 1/2 cups unbleached all purpose flour, divided use
  8 tsp. wheat gluten
  1 cup raisins 
  1 cup walnuts, coarsely chopped
  1/3 cup dried cranberries
  1/3 cup chopped dried apricots
  1/3 cup chopped dried apple

  In mixing bowl, dissolve yeast in l/2 cup warm water. Add l l/2 cups warm water, plum filling, 
oil, sugar, honey, salt, cinnamon, eggs and 3 cups flour and wheat gluten.. Beat until smooth. 
Stir in enough flour to form a soft dough. 

  Turn onto floured surface; knead until smooth and elastic, 8-l0 minutes. Place in greased bowl, 
turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. 

  Meanwhile, mix fruit and nuts in bowl and set aside. Grease 2 (9 x5x3-inch) loaf pans;

  Punch dough down. Turn onto lightly floured surface; divide in half. Sprinkle each with half of 
fruit and nut mixture; knead well.

  Shape into loaves. Place in prepared loaf pans; oil top of loaves. Cover and let rise until 
doubled, about 45 minutes. 

  Bake in a preheated 375 degrees F oven for 35-40 minutes or until golden brown. Cover loosely 
with foil if top browns too quickly. Remove from pans to wire racks to cool.  

School Lunchroom Beef Vegetable Soup

From: "Kim" 
Subject: School Cafeteria Beef Vegetable Soup -Mississippi Style Correction
Date: Friday, March 13, 2009 2:39 PM

School Cafeteria Vegetable Soup-Mississippi Style

50 servings
5 pounds,8 ounces ground beef
3/8 cup green pepper(bell pepper here)
1 cup fresh chopped onions
1 T. pepper
1 T. plus 1 1/2 tsp. salt
Do not drain the fluid from can vegetables
1/2 number 10 can mixed vegetables
1/2 number 10 can diced potatoes
1/2 number 10 can kernel corn
1/2 number 10 can diced tomatoes
1/2 number 10 can crushed or puree tomatoes
1quart plus 3/4 cup water
21/2 cups mild salsa(optional)
Check for taste add more salt and pepper to your taste.

 Make sure you drain the ground beef or it will make the soup greasy. Cover and simmer for 
30 to 45 minutes. 


----- Original Message ----- 
From: kim 
To: Uncle phaedrus 
Sent: Friday, March 13, 2009 4:28 PM
Subject: Dough type Hamburger

Just love your site and enjoying looking and trying some of the old recipes;
What my husband and I are looking for is a recipe for a hamburger we use to get when 
we first married. It was made at a small grocery store in Mississippi and it was very 
flavorful,kinda like a dough burger, you could get anything you wanted on it. Tasted 
like it had moisten bread crumbs,maybe some chicken broth and  garlic or lawry's in it. 
We figure it will just about impossible to find a similarlr recipe as we have looked the 
net over(we think)
Anything close will do 
Thanks Kim 

Hi Kim,

Do you recall the name of the grocery store?


  ----- Original Message ----- 
  From: jellybean 
  To: Phaedrus 
  Sent: Friday, March 13, 2009 7:26 PM
  Subject: Re: Dough type Hamburger

  Yes but its still open I think one is in Oxford and the other main one is in Holly Springs
and the reciepe is top secret they say. Phillip Grocery and the burger is the Phillips Burger. 
If you can't find it something similar is just as good. I have tried to recreate these at home 
and have come close by using a few tablespoons of self rising flour,water or chicken broth and 
a little lawerys season salt,but it still not theirs. When we lived in Kentucky for 5 years I 
was pregnant with my second daughter and I craved these everyday.
  Thanks Again

Hi Kim,

Doughburgers are popular in North Mississippi. Phillips Grocery seems to be nationally famous, but Corinth has "slugburgers" (even a "slugburger festival"), and Tupelo used to have "Dudie's Diner",which was famous for (ahem) "Dudieburgers", and Tupelo still has "Johnnie's Drive-In BBQ", which offers"Johnnieburgers." I had a Johnnieburger just yesterday! They're all varieties of "doughburgers". The differences lie in what sort of "extender" is used and the spices added.

This sort of burger is said to have originated during the Great Depression as a way to stretch the meat, and then stayed around because doughburgers are tasty in their own right. Mixing breadcrumbs with ground beef was another way to stretch a small amount of ground beef for burgers or meatloaf, and it's still a part of many recipes, too. Various things may be used as hamburger "extenders": flour, bread crumbs, cracker crumbs, soybean meal ( AKA "textured vegetable protein"), potato flour, etc.

The Phillips Grocery recipe is top secret. I had no success at all in finding what's in a Phillips burger other than some flour. The spices are a mystery. I did find a couple of doughburger recipes. See below.


There's another recipe here: Meal Planning with Connie


Use 1/2 cup flour per pound of ground beef.
Crumble the ground beef in a bowl and add a little water to moisten it. Add the flour and 
mix well. The mixture should be dry rather than gooey. If you added to much water, add more 
flour a little at a time until it's the right consistency. Mix it well.

Lay out a piece of wax paper, make patties and place on it. Place another piece of waxed 
paper on top of the pattes and use pressure to flatten them. The finished patties should 
be bun-sized and thin, about 3/8 of an inch thick. Fry in hot grease until brown and crispy, 
turning once.
doughburger recipe

1 lb hamburger
1 cup flour
1 tablespoons cavenders greek seasoning
pinch salt black pepper to taste
water to mix

mix all dry ingredients with meat then slowly add water you dont want mix to be too thick 
but you dont want it too thin there is no way to actually tell how much water to use so 
just mix until mixture will spoon in to hot skillet with a small amount of oil in the 
skillet to start them frying take a fork an spread the mix into the size burger you want 
cook till brown on both sides try one burger if it tears ups when you flip it then you 
may need to add a bit more flour as mix is too thin. 


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008, 2009 Phaedrus