Subject: Strawberry doughnut recipe
Date: Wednesday, October 14, 2009 10:03 PM
A recipe for strawberry doughnuts from Barrys-Tea.com.
Strawberry Doughnut Recipe
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
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.
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.
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.
----- Original Message -----
Sent: Wednesday, October 14, 2009 9:18 PM
> Hello Phaedrus,
> Hope all's well with you.
> Looking for Bobs Big Boy hamburger relish.
> Kind regards,
There is only one recipe for this on the web. See below.
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.
Subject: I have the Authentic Bobs Big Boy Secret Relish Sauce for You
Date: 9/17/2019, 6:49 AM
On 9/16/2019 7:17 PM, Dan wrote:
Found your site while looking for Trader Vics Javanese Dressing.Used to go their Beverly Hilton one
twice a week--darn grand with a cold halved avocado.
Anyways, I have a patient who used to work at the Bobs Big Boy in Glendale 40 yr.s ago.
When I found this out I asked if she knew what was in the Bobs Big Boy Sauce. Suprise, she used to
make it. So simple:
50% Chili Sauce (many brands at any market)
50% Ketchup (they used Heinz)
a Tablespoon or two of drained sweet pickle relish.
Thats it. And this is it for sure!!!!
Sincerely, Dan L.
----- Original Message -----
Sent: Wednesday, October 14, 2009 11:08 AM
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?
The only chocolate truffle cake recipe from Southern Living that I can find online is here:
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.
Chocolate Truffle Cake
3 (9 inch) Chocolate Cake Layers
3/4 c. raspberry jam
12 chocolate truffles
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
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.
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.
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.
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.
Morrison’s Buttermilk Pie
Yield: 5 pies
Roll 5 bottom pie crusts. Set aside.
2 lbs, 4 oz. sugar
2 oz. lemon powder
3 1/2 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.