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Belgica Tart

  ----- Original Message ----- 
  From: Max 
  Sent: Monday, May 10, 2010 6:10 AM
  Subject: belgica tart

  Good Afternoon

  I am looking for the recipe for a belgica tart and even the internet draws a blank

  The base is plain biscuit like - not soggy so obviously baked prior to filling
  The filling is custard tart/milk tart made with flour and eggs in appearance but 
  glossier but not blanc manche like-soggy
  And I suspect the filling is prepared on the stove top
  The topping is meringue/mousse like covered with biscuit crumbs and chopped nuts

  Hope you are able to end my search

  Many thanks


Hello Max,

I cannot find anything called "Belgica tart." "Belgica" is the old Latin name for the European country of Belgium. There are a couple of recipes called "Belgian tart", but they contain chocolate or cocoa or cheese, which you do not mention. A description of how the tart looks or tastes is not helpful at this stage in the game. In cases like this, it is sometimes helpful to go back to the beginning and start with basics:

Where did you have this or hear of it?


Blue Boar Peanut Butter Pie

  ----- Original Message ----- 
  From: David 
  Sent: Monday, May 10, 2010 11:11 AM
  Subject: recipe

  i am searching for a recipe from the Blue Boar Cafeterias in Louisville KY
  Specifically the peanut butter pie
  it was different from any i have ever tasted anywhere

  thank you 
  hope you can help

Hello David,

Sorry, I had no success in locating this recipe.


Irish Fluff Donuts

  ----- Original Message ----- 
  From: Tony 
  Sent: Saturday, May 15, 2010 5:17 PM
  Subject: Irish fluff donuts 

Had the recipe while I was a cook in the navy but now cant find it any where 
I know it uses instant potato makes them light and fluffy.


Hello Tony,

I hd no luck finding anything called "Irish Fluff" donuts, but below is a donut recipe that uses instant potatoes.


  Glazed  Potato  Donuts

  1 pkg. yeast
  1/4 c. warm water
  1 c. scalded milk
  1/4 c. shortening
  1/4 c. sugar
  1 tsp. salt
  3/4 c. mashed potato (instant)
  2 eggs
  5 or 6 c. flour

Dissolve yeast in warm water, combine milk, shortening, sugar and salt and heat. 
Cool until lukewarm and add yeast, potato and eggs.  Gradually add enough flour 
to make a soft dough.  Turn on floured board and knead.  Place in greased bowl and 
cover and let rise until doubled (1 to 1 1/2 hours).  Roll to 1/2 inch and cut with 
donut cutter. Cover and let rise until doubled in size about 30 minutes.  Fry in deep 
hot fat at 375 degrees.  Drain on paper towels.  Glaze or roll in sugar.
Subject: Donut recipe Irish Fluff Donuts
From: Dennis
Date: 11/14/2019, 1:19 PM

Here is the recipe that you have been looking for. I used this recipe for over 20 years in the Navy. 
Enjoy and pass around.


1 Quart Water
5 ounces Yeast
14 # 6 ounces Flour
15 ounces Non Fat Dry Milk
4 Ounces Salt
11 Ounces Potato Granules
2 # Shortening
1 Gallon Water
20 Eggs
Subject: Irish Fluff Donuts
From: leonard paine 
Date: 2/16/2021, 8:00 PM

i was in Navy "C"  Cook/Baker School 4/73-8/73 , i believe the CPO'S at the school 
were developing the Irish Fluff Donut Recipe during that time . i haven't looked 
in my old notes (i keep every i ever had ) but i may have an old recipe that i may 
have tried to copy at the time. the CPOS who developed it were free with the info 
since we were all Gov't employees there wasn't any patent or copyright problems. 
i still refuse to have any secret recipes if i make something i'm flattered if 
someone wants to copy it .  the only problem  is i've been cooking for so long 
sometimes i "railroad" a little so all my recipes really turn out to be some 
variations of the original. i retired from USN 21  years CSC  in 1989 . 
what a great job. thanks .

Hello Leonard,

Thanks for writing.

If you have time to look for that Irish Fluff donut recipe, it would be great if you'd send it to me.


I received this recipe in Navy CS/SD C School in 1973 . I thought I had printed it but 
it came to us in a class hand-out . The 2 Chiefs  that I knew who worked on this recipe 
were CSC Dunn and CSC Shaw. There were possibly more people than this but these are the 
ones I remember.  I was able to put my hands right on this paperwork. So here it is. 
Thanks for helping me remember the great times I had in the Navy,  cooking and baking. 
Sincerely, L.H Paine CSC USN RET

Irish Fluff Doughnuts

Yield 125 Doughnuts or 62 Portions
Each Portion 2 Doughnuts

Ingredients		Amount-Weight	

Water (115°F)		    32 oz.			
Milk, evaporated	    32 oz.					           		
Yeast, Active		    3 oz.			   
Potatoes, dehy.	    6 1/2 oz.		            
Shortening Comp.       1 lb.           	        
Eggs, fresh                  8 each             	   
Sugar, Granulated       1/2 lb.         	
Milk, evap.                   4 oz.              	   
Hot Water (115°F)        36 oz.             	    
Flour, hard wheat,sifted 9 lbs.            	   
Shortening                     4 oz.           	
Salt                                2 1/2 oz.          	   
1. Dissolve together water, milk, and yeast.
2. Add dehy. potatoes (granules). Add 1 lb. 
   shortening and mix lightly to break up 
   shortening with spatula. 
3. Beat Eggs. Add 1 cup sugar and mix milk and
   hot water together. Add to above.
4. Sift flour twice. Add salt. Add 4 oz.
   shortening. Mix with the above until a
   smooth dough is formed. About 10 minutes. 
5. Put in lightly greased pan. Proof at room temp 
   for 50 minutes.
6. Punch. Allow dough to get 1/2 again in bulk.
7. Roll to 1/2 inch thick. Cut with doughnut cutter. 
   Allow to proof until 3/4 inch thick approx.
8. Fry in deep fat fryer at 360°F till golden brown. 
9. Glaze with orange or lemon glaze.

This recipe has been tested at the CS/SD school	"B" school in San Diego, Calif. and found to
be perfect in all respects. The best thing about it is that it needs no special proof box, 
but can be in any galley or bake shop.

Piccadilly Biscuits

----- Original Message ----- 
From: "Garnett "
Sent: Wednesday, April 21, 2010 4:54 AM
Subject: Piccadilly Biscuits

> In the '60's Ed Brice of the Fort Worth Star Telegram, at the request  
> of a reader was able to obtain and print a recipe for the  
> Piccadilly's  great breakfast bisquits.All I remember is that they  
> were heavenly good.I lost my copy somewhere along the way.Piccadilly  
> would not give it out to me.Maybe you would have more success.  
> Thanks,Garnett S

Hello Garnett,

Sorry, no luck.


Original BBQ's Slaw

  ----- Original Message ----- 
  From: Christina 
  Sent: Thursday, May 20, 2010 11:33 AM


  I've been searching for a recipe to duplicate the coleslaw that was served at the 
  Original BBQ restaurant in Los Angeles, CA.

  The place closed in the 70's I think.  It was on the corner of Vermont Avenue and 
8th Street in Los Angeles.  Everything they served was wonderful but the coleslaw was 
very unique.  It was an oil and vinegar base.  Very simple but I've tried to duplicate 
it and just can't get the right taste.  Also, their BBQ sauce was wonderful.  But, it's 
that coleslaw that I still have a yen for!

I've looked for a duplicate recipe on the internet but so far haven't found it.

If you could help I'd sure appreciate it.


Hello Christina,

Sorry, no luck, but this is supposed to taste similar:
Shred some green cabbage, “wilt” it in a few tbsp. of hot oil (maybe w/a dash of olive oil – didn’t try that, but it might be good); then mix the cabbage up with a small amount of dry white wine + some water, a tiny dash of sugar & a bit of salt. If you don’t want to wilt the cabbage in oil, just add a small amount of oil to the wine/water/etc. mix; heat that mix to about 150 degrees & add the cabbage, stir & cool.


i read your ingredients for the cole slaw recipe from the Original BBQ restaurant that was located on 8th and Vermont Avenue in Los Angeles, CA.  
for some reason i remembered that the restaurant was located at 6th & Vermont, oh well-!  i used to go there in the 50's with my family.  
my dad was a commercial photographer and had his shop very close by.

several decades later i wanted the recipe and one of my best friend's father used to work there.  he told me the complete recipe and the trick.  
i am so sorry that i didn't document it.  i asked him again years later but unfortunately he forgot due to dementia.

the only thing i can remember that your recipe is missing is Lea & Perrins Worseshire sauce.  the sugar was an important ingredient but i don't 
remember what kind of sweetener was used; and i think the oil was not an ordinary run of the mill type.  it was served really super cold 
(on cold plates, too) so making the cabbage sweat might be inappropriate for this recipe.




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