Sent: Sunday, July 21, 2013 1:31 PM
Subject: 1-2-3-4 Cake
My German born Great Aunt used to make a cake that she referred to as a “1-2-3-4 cake”.
Unfortunately, when she died, her recipe box disappeared. I’m sure it is something very simple,
referring to a combination of ingredients. Your help will be appreciated!
The problem is, that I found a few dozen recipes with that name. I guess the basic cake is similar in most of them.
See below for a sampling.
1 c. each of butter & milk
2 c. sugar
3 c. flour with 3 tsp. baking powder
4 lg. eggs
Grease and flour 10 inch tube pan. Cream butter and sugar. Beat in eggs. Add flour alternately with milk,
beginning and ending with flour. Beat for 3 minutes. Pour into tube pan and bake for 1 hour. This delicious
cake is great with fresh fruit and whipped cream on top. Can also be baked in 2 loaf pans.
1 c. butter
2 c. sugar
3 c. flour
2 tsp. baking powder
1 c. milk
2 tsp. vanilla
1 tsp. lemon
Cream butter and sugar thoroughly, beat in one egg at a time until all 4 are added. Stir in part of sifted flour
and baking powder; mix thoroughly; then alternately add milk and flour. Bake in layers 25 to 30 minutes at 400 degrees.
Bake in loaf cake shape one hour at 350 degrees. Bake in cupcakes for 15 minutes at 425 degrees.
1-2-3-4 Layer Cake
1 c. butter
2 c. sugar
3 c. flour
1 c. milk
3 tsp. baking powder
1 tsp. vanilla
Pinch of salt
Beat butter and sugar until creamy; add eggs, one at a time alternately with milk and flour with
which baking powder and salt have been added and sifted together. Grease and flour cake pans.
Bake at 350 degrees until done.
2 c. white sugar
4 tbsp. cocoa
1 tbsp. flour
1 sm. can pet milk
1 stick butter
1 tsp. vanilla
Mix cocoa, sugar and flour; mix well. Add milk and butter. Bring mixture to a boil and continue to boil for 2 minutes, stirring all the time.
Remove from heat, add vanilla and beat until creamy. Spread between layers. If you like more frosting between layers and over cake, double recipe.
Sent: Sunday, July 21, 2013 6:03 AM
Subject: La Bayou Bread Pudding
I've been searching in vain for the recipe for the bread pudding served at the La Bayou in New Orleans.
It contained white chocolate, caramel and fresh peaches. If you could provide this recipe I'd be very grateful.
There appears to be some confusion as to whether the name of this restaurant is “La Bayou” or “Le Bayou”.
Their website says “Le Bayou”: Le Bayou , but a scan of their menu at thi location says “La' Bayou”:
La' Bayou Menu
This site also says “La Bayou”: New Orleans Restaurants
These all appear to be the same restaurant at 208 Bourbon Street.
Their menu describes the bread pudding like this:
Homemade Bread Pudding
French bread soaked in cream baked with fresh peaches and raisins, topped with white chocolate sauce.
No caramel ingredient was listed in any description. I don’t know what the source of that flavor might be.
Their actual recipe does not appear to be available, and I found no copycats. However, if you feel like experimenting,
try using this recipe and adding the fresh peaches and raisins:
Bread Pudding All Day
Might be close, or you might tweak it into something just as good.
Sent: Sunday, July 21, 2013 8:33 PM
Subject: Dying for a Coney dog recipe
Dear Uncle Phaedrus,
We used to be from Fort Wayne, Indiana and have since moved to the West Coast. Since they don't even know how to spell Coney dog out here,
could you please help me find that taste I'm dying for? It comes from "Fort Wayne's Famous Coney Island" restaurant, 131 W Main St in Fort Wayne.
I've searched forever with no luck. My understanding is that it all began around the 1900s when a group of Macedonian Greek immigrants started
a Coney dog stand, so it may be some kind of Greek Coney dog recipe. Not sure. Have tried everything and still can't replicate that taste.
Everything I've tried is too rich or too chili like. Their sauce is not like you eat a bowl of chili - it's great on dogs though. Please,
please can you help me and my starving for Coney dogs family out? So far, I think the technique is to cook the burger in water and simmer
for a couple hours with some spices... but which ones? My latest try - today: celery salt, paprika, and chili powder. It was close but didn't
have the depth of flavor that hangs on your palate. Condiments onions and mustard--that's all. I'm a poor detective but my family considers
a fair cook, so maybe we could crush this together.
Thanks for listening and for any help you may be able to offer, appreciate the effort.
Fort Wayne’s Famous Coney Island has a website and a Facebook page:
The Quest For Zest
Their actual recipe is not available. It’s a well-kept secret, and no one appears to have been able to create a copycat recipe.
Lots of people have been trying to figure out this recipe for years, and no one has had any success.
This particular Coney Island isn’t even mentioned in “The Great American Hot Dog Book” by Becky Mercuri.
The only suggestion that I can give you is to try the recipes on my site and hopefully find one that is close, then tweak it to make it closer:
Since I haven’t personally tried all these sauces, and have never had a coney from Fort Wayne’s Famous Coney Island, then I can’t recommend a recipe.
You might begin with the Greek coney sauce recipe here:
Subject: Ft Wayne indiana - Coney Island sauce
Date: Tuesday, February 10, 2015 1:44 PM
I love your site. I discovered it yesterday when I was trying to duplicate
Don Hall's Big Buster sauce. It turns out the 'Oh Boy' Sauce is very
I used 1 tablespoon of Clausen hearty dill pickle juice; 1/4 cup of Helman's
mayonnaise and just enough sugar just to cut the sourness (less than a 1/4
teaspoon) I was amazed. It tastes just like Don Hall's Buster sauce.
I wanted to return the favor by giving you a link to this guys site. I grew
up near Ft. Wayne and Coney Island is an institution there. This recipe is
the closest I've ever found to their sauce. I scale back on the cinnamon
slightly. Possibly the brand I use is too potent.
Fort Wayne Coney Island Sauce
Thanks again and keep up the good work.
Sent: Wednesday, July 24, 2013 11:07 AM
I want the Lasagna recipe from around the 1960’s. My mom got it out of the Cincinnati Enquirer news paper. At least that’s what we were told.
She lost it years ago in a move. Thank you for any help you can offer.
I had no success finding a lasagna recipe that specifically said that it was from the Cincinnati Enquirer in the 1960s.
There is no archive online of recipes published in particular newspapers, and when people post recipes on the Internet,
they do not often say things like ”This recipe is from the Cincinnati Enquirer in the 1960s.” I will search for a recipe
with the ingredients that you give, but any recipe that I find with those ingredients will likely not say that it was
from a newspaper.
Please describe it for me. What makes it different from other lasagna recipes? How will I know it when I see it?
Sent: Wednesday, July 24, 2013 11:52 AM
Subject: RE: Lasagna
It called for tomato juice, onion, parsley, cottage cheese, garlic powder, parsley and some other things. It was in the newspaper.
The closest recipe that I can find is below. There is another one here:
Family Cookbook Project
There is a Cincinnati Enquirer article on lasagna here:
1 (8 oz.) pkg. lasagna noodles
1-2 lb. hamburger meat
1 onion, chopped
2 tsp. seasoned salt
1/4 tsp. garlic powder
1/2 tsp. pepper
1 #2 can tomatoes
1 (16 oz.) can tomato juice
1 (6 oz.) can tomato paste
1 tsp. dried parsley
1 tsp. sugar
1 tsp. oregano
1/2 lb. mozzarella cheese slices
1 carton cottage cheese
1/2 c. Parmesan cheese
Mushrooms, as desired
1/2 lb. Owen regular sausage
1 tbsp. vinegar
Brown hamburger meat and sausage together, drain off grease. Then add other ingredients except cheese.
Simmer 15-30 minutes. Meanwhile, cook lasagna noodles as directed on box. Drain and rinse.
Pour 1/3 meat mixture in deep oblong dish. Cover with noodles, then slices of cheese and spoonsful of cottage cheese.
Repeat layers ending with meat sauce. Top with Parmesan and mushrooms. Bake at 350 degrees for 20-25 minutes.