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Date Nut Pineapple Cake

----- Original Message ----- 
From: connie 
Sent: Tuesday, September 06, 2011 11:51 AM
Subject: Date/nut pineapple cake

Dear Uncle Phaedrus,

I am looking for a recipe that I made for my family in the 1970's. It was made 
with a box of date bread mix and a box of nut bread mix and  a can of crushed 
pineapple. I'm sure there were eggs and maybe some vanilla but I have lost the recipe.

It was made in an angel food baking pan and was not frosted and very convenient for picnics.

I appreciate any help you can provide.

Thanks, Connie

Hello Connie,

Sorry, I had no success with this recipe.


For Connie:

The Pillsbury Date or Nut Bread mixes are made by J.M Smuckers. You can find contact information at
Perhaps they still have the recipe.

Timm in Oregon

The Rib Crib Sauce

----- Original Message ----- 
From: Kathi 
Sent: Tuesday, September 06, 2011 10:40 AM
Subject: Bob and Ethel's Flint, Michigan


For years I've been looking for a recipe for BBQ sauce from Bob and Ethel's 
Rib Crib in Flint, Michigan.  The husband and wife ran the joint from several 
locations in the 60s, 70s and the last time I got ribs from Bob's was from the 
basement of a church in the late 80s.  Bob would never give out the recipe. 
He said he got it from his father years ago in Texas.  It was the best, sweet, 
tangy and smoky.  It was so good that folks from Detroit would drive the 60 plus 
miles for his ribs.  I've tried contact the local paper, The Flint Journal, with 
no success.

Can you help?


Hi Kathy,

Sorry, I had no success at all with a sauce recipe. I'll put this on my site. Perhaps a reader can help.


Rio Vista Fried Chicken

----- Original Message ----- 
From: DON 

Sent: Tuesday, September 06, 2011 11:40 AM
Subject: fried chicken from Rio Vista Catfish

I am looking for fried chicken & hush puppies recipe for Rio Vista Catfish 
in Atlanta Ga. which is now closed. I have tried to find out who the owner 
were with no luck. My family ate there when growing for over 30 yrs. They 
had the best fried chicken an the batter was to die for.  I have been trying 
duplicate it with not much luck.

Thanks Don 

Hello Don,

Sorry, I had no success at all with this recipe. The salad dressing is the only recipe I've ever seen from Rio Vista. I'll put this request on my site. Perhaps a reader can help.


Subject: Rio Vista fried chicken
From: Brenda
Date: b6/26/2019, 11:27 AM

On 6/26/2019 9:15 AM, Brenda wrote:

Any chance you have the recipe for the fried chicken from the now closed Rio Vista restaurant.
Thank you

Hi Brenda,

Sorry, no success with this. I searched for this in 2011, also with no success.

I'll post this for reader input.


Chocolate Bread Pudding

----- Original Message ----- 
From: Greer 
Sent: Tuesday, September 06, 2011 1:35 PM
Subject: finding a lost recipe

At my Mother's wake in Tucson, AZ, in 1980 her best friend brought a 
chocolate bread pudding that was out of this world. She said the recipe 
was an old family recipe.  She was willing to share the recipe with the c
aution,"Do not lose this recipe.  You will not be able to find it anywhere." 
The main components of the pudding were wonder bread and hershey chocolate syrup. 
The pudding was baked in a water bath.  I managed to hang onto the recipe through 
three moves, but the fourth move was a disaster.  Please help me find this wonderful 
pudding recipe. Many thanks, Suzy 

Hi Suzy,

Sorry, I had no success in locating a chocolate bread pudding recipe that fits your description.



Hi Suzy

Timm sent this recipe.


Chocolate Bread Pudding is always a big hit around our house during the holidays. My family always insists I make at least one or two every year.
Here is the recipe I have used for many years:                                               
Holiday Chocolate Bread Pudding


3 loaves Wonder Bread or a soft brioche
4 cups brown sugar
15 large egg yolks
Two quarts heavy cream
3 cups Hershey’s syrup
Non-stick spray
5 cups Snickers or Milky Way candy bars, chopped
For Serving:
Ice Cream of choice
Additional Hershey's syrup 
Caramel sauce

Cut the bread into 1-1/2 inch squares.  In a very mixing bowl whisk together the egg yolks, brown sugar and heavy cream; whisk in the chocolate syrup.  
Add the bread to liquid mixture and soak until 2/3 of the liquid has been absorbed. Coat a 4 inch deep hotel pan with non-stick spray.  Place the 
chocolate bread mixture in the hotel pan and sprinkle the chopped bars on top. Additional chocolate syrup may be drizzled on top before being placed 
in the oven. Place the hotel pan into a hot water bath; cover with foil and cook at 350F degrees for approximately 1-1/2 hours. 

For Serving: Cut the bread pudding into rectangular or square portions. Make a zigzag pattern diagonally across the plate with first chocolate sauce 
and then caramel sauce. Place the warm bread pudding in the center of the plate and top with some ice cream; repeat zigzag pattern with the sauces 
across the ice cream and serve
Phaed, thank you, thank you, thank you.  This is a much more rich recipe, but it is worth a try.  I will let you know how it works.  
Again, many thanks, Suzy.

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