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2009

TODAY's CASES:

Strawberry Donuts

From: "Paul" 
To: phaedrus@hungrybrowser.com
Subject: Strawberry doughnut recipe
Date: Wednesday, October 14, 2009 10:03 PM

Phaed,

A recipe for strawberry doughnuts from Barrys-Tea.com.
Barry's Tea

Paul 


Strawberry Doughnut Recipe

Recipe Ingredients
1 cups Flour 
1 cup Milk (Warmed) 
1/2 cup Strawberry Jam 
2 tbl Butter 
1 tbl Yeast 
1/2 tsp Salt 
2 Large Eggs 
Sugar 
 
 

How To Make
Take a large mixing bowl and combine the flour, yeast, milk, salt and a couple 
of heaped tablespoons of sugar. 
Add the beaten eggs and butter, stirring continuously until a sticky dough. 
Pour the dough into a lightly greased bowl, cover and let it rise for a couple of hours. 
After it has risen, place on a lightly floured rolling board and knead it lightly for 
a few seconds. 
Now roll it until about 1/2 and inch thick. 
Cut out circle using a dough cutter and let them rise for about half an hour. 
Transfer the cutouts into a frying pan at 350 F. Fry them until golden. 
Lift them out and set them on a flat surface. 
Pipe in about the equivalent of 2 teaspoons worth of strawberry jam. 
Sprinkle with some more sugar and enjoy. 

Huli-Huli Chicken

HULI-HULI  CHICKEN

 2 broiler halves, about 1 lb. each
1 1/2 c. water
4 tsp. Hawaiian salt
1 1/2 tsp. soy sauce
1/2 tsp. liquid smoke

Marinate chicken in ingredients for 24 hours in refrigerator. Broil, skin side down 
6 inches from flame for 20-30 minutes or until done, turning once.  Brush with sauce 
if desired.  Yield:  4 servings. 
---------------------------------------
HULI-HULI  CHICKEN

3 broiler-fryers (2 1/2 lbs. each)
   split or quartered
1/4 c. catsup
1/4 c. soy sauce
1/2 c. white grape juice
3 tbsp. frozen concentrate pineapple
   juice
1 tbsp. finely chopped ginger

  Mix ingredients except chicken to make marinade.  Marinate chicken for 2 hours. 
Grill for 40 minutes or until chicken is done, brushing marinade over frequently. 
Serves 12.

Big Boy Sauce

----- Original Message ----- 
From: "camp" 
To: phaedrus@hungrybrowser.com
Sent: Wednesday, October 14, 2009 9:18 PM
Subject: Recipies

> Hello Phaedrus,
>
> Hope all's well with you.
>
> Looking for Bobs Big Boy hamburger relish. 
>
> Kind regards,
>
> Camp

Hello Camp,

There is only one recipe for this on the web. See below.

Phaed

Big Boy Hamburger Sauce (Gloria Pitzer)

1 cup mayonnaise
1/4 cup bottled chili sauce
1/4 cup ketchup
3 TB sugar
1/2 cup pickle relish, undrained
Dash of Garlic Salt

Blend all of above ingredients by spoon or with electric mixer on lowest 
speed. DO NOT PUT THRU A BLENDER. Spoon over hamburgers at serving time. 
Makes about 2 cups. Keep refrigerated up to a week.

Chocolate Truffle Cak

  ----- Original Message ----- 
  From: Jennifer 
  To: phaedrus@hungrybrowser.com 
  Sent: Wednesday, October 14, 2009 11:08 AM
  Subject: recipe?

  Hi there. I'm looking for a recipe. My mother used to make a Chocolate Truffle Cake. 
This was about 15 years ago. I thought the recipe came from Southern Living, but I 
can't find it on their site so I could be wrong.

  It was a four-layer chocolate cake with ganache (or something similar) in the middle. 
It had a dense frosting, and had chocolate truffles around the edges on the top (so you'd 
get one truffle per slice).

  Can you help?

  Thanks!
  Jennifer 

Hi Jennifer.

The only chocolate truffle cake recipe from Southern Living that I can find online is here:

Myrecipes

However, it doesn't seem to fit your description, as it does not have truffles on it.

The closest recipe that I can find to your description is below.

Phaed

  CHOCOLATE  TRUFFLE  CAKE

  3 (9 inch) Chocolate Cake Layers
  3/4 c. raspberry jam
  Chocolate Buttercream
  12 chocolate truffles
  Chocolate sprinkles

Place 1 layer on cake plate.  Spread with raspberry jam.  Place second layer on top. 
Spread with 1 cup Buttercream. Top with third layer. Reserve 3/4 cup Buttercream for 
decoration.  Frost with remaining Buttercream.  Swirl decorating comb around outside. 
Place reserved Buttercream in pastry bag with a number 30 star top. Decorate cake top 
with truffles, sprinkles, and Buttercream ruching. Press chocolate sprinkles onto lower 
2/3 of cake side.

  CHOCOLATE CAKE LAYERS:
  1 c. unsifted unsweetened cocoa
  2 c. boiling water
  2 3/4 c. sifted flour
  2 tsp. baking soda
  1/2 tsp. salt
  1/2 tsp. baking powder
  1 c. butter or margarine, softened
  2 1/2 c. sugar
  4 eggs
  1 1/2 tsp. vanilla extract

In medium bowl, combine cocoa and boiling water, mixing with wire whisk until smooth. 
Cool completely.  Sift flour with baking soda, salt, and baking powder.  Preheat oven 
to 350 degrees.  Grease well and lightly flour three 9 x 1 1/2 inch layer cake pans. 
In large bowl at high speed, beat butter, sugar, eggs and vanilla, scraping occasionally 
until light, about 5 minutes. At low speed, beat in flour mixture (fourths) alternately 
with cocoa mixture (thirds), beginning and ending with flour.  Do not overbeat.  Pour 
batter into pans, dividing equally.  Bake 25-30 minutes or until surface springs back 
when gently touched.  Cook in pans 10 minutes. Carefully loosen sides with spatula; 
remove and cool.

  CHOCOLATE BUTTERCREAM:
  3/4 lb. soft butter
  2 c. sifted confectioners' sugar
  3 egg yolks (unbeaten)
  6 oz. semisweet chocolate pieces

With electric mixer at medium speed, beat butter until fluffy. Gradually beat in 
confectioners' sugar, then beat in egg yolks, one at a time, until very fluffy. 
In top of double boiler, melt chocolate pieces.  Remove to cool completely. 
Then beat chocolate into butter mixture, beating until spreading consistency.

  CHOCOLATE TRUFFLES:
  1/2 c. walnuts
  3 (1 oz. size) sqs. semi-sweet
     chocolate
  2 tbsp. heavy cream
  3/4 c. confectioners' sugar
  1 tbsp. Grand Marnier, Cointreau, or
     rum
  1/3 c. chocolate sprinkles

Grind nuts.  Line bottom of 9 x 5 x 3 inch loaf pan with waxed paper. In small, 
heavy saucepan combine chocolate and cream.  Heat over low heat just until chocolate 
is melted.  Remove from heat.  In medium bowl, combine nuts and sugar.  With wooden 
spoon, stir until combined. Stir in chocolate mixture and liqueur to combine well. 
Turn into prepared pan.  Refrigerate until firm. Shape in 30 round balls.  Roll in 
sprinkles.  Store, covered, in refrigerator until ready to use. 

Morrison's Buttermilk Pie

From: "james" 
To: "phaedrus" 
Subject: morrison's buttermilk pie
Date: Friday, October 16, 2009 8:23 AM

You have been searching for "butter pie." This is actually "buttermilk pie" and 
here is the recipe.

JAMES 

Morrison’s Buttermilk Pie

Yield: 5 pies

Roll 5 bottom pie crusts. Set aside.

2 lbs, 4 oz. sugar
2 oz. lemon powder
3 ½ oz tapioca flour.

Combine and add 1 lb. 4 oz. margarine, 2lbs. 4oz. whole eggs. Blend by hand. 
DO NOT USE MIXER. 

Add 5 lbs buttermilk and blend well. Pour mixture into pie shells and baked at 
375 degrees for 45 minutes. 

Thanks to James.


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