Use this to search the site!
Just type your request in the
blank and click on "Search"!
Custom Search



Burnt Almond Chocolate Caramels

----- Original Message ----- 
From: Linda 
Sent: Monday, December 13, 2010 12:09 AM
Subject: Searching for Burnt Almond Chocolate Caramels

Hiya Uncle Phaedrus

I was hoping you might be able to find this recipe for Burnt Almond Chocolate Caramels. 
It's a soft caramel recipe that was in a Bon Appetit or Gourmet Magazine many years 
ago (1990s?), but I can't find it on their websites.  It was a great recipe which 
didn't call for all the fussiness I see in other caramel recipes.  None of that 
"let it sit undisturbed for 24 hours".  I think it was a 2 hour cool down. 
Then the cutting was easy, not too sticky or brittle. 
I sure hope you can find it.  It was a hit for the holidays. A nice but simple 
gift that has a larger appeal than chocolate truffles.

Hi Linda,

Sorry, I had no success with this search.


Hi Phaed,
While I was searching for another recipe, I came across this recipe in 
Bon Appetit/ Dec. 1985 and it sure sounds like this* recipe. I don't know 
if you have this person's email or a way to contact her, but thought I'd 
type it off and send it in case she comes back to check. I'm still searching 
for the other recipes you asked about and hope to have some luck here soon. 
 - Sandy 

Bittersweet Chocolate Caramels with Burnt Almonds

A sophisticated version of a family heirloom recipe. While best enjoyed 
within ten days of preparation, these candies will keep up to one month. 
Pack them - and - recipe - into an apothecary jar or other attractive container.

Makes 6 to 7 dozen

1-1/2 cups sugar
3/4 cup light corn syrup
1/4 cup (1/2 stick) unsalted butter, cut into small pieces
2 tablespoons cold water
1 tablespoon amaretto liqueur
3 ounces unsweetened chocolate, melted
1 cup whipping cream, scalded and hot
10 ounces whole unblanched almonds, chopped into 2 to 3 pieces each, and toasted
2 teaspoons vanilla
1/4 teaspoon (generous) salt

Lightly butter 11x15-inch nonstick baking sheet. Cook sugar, corn syrup, 
butter, water and liqueur in heavy, deep, narrow saucepan over low heat 
until sugar dissolves, swirling pan occasionally. Bring to boil. Reduce 
heat to medium-low. Stir in melted chocolate and simmer gently until candy 
thermometer registers 234F to 240F (soft-ball stage).

Gradually stir in cream (be careful; mixture may splatter) and cook, stirring 
constantly, until candy thermometer registers 244F to 248F (firm-ball stage). 
Remove from heat. Stir in almonds, vanilla, and salt. Pour caramel onto prepared 
sheet, tilting sheet to cover completely. Let cool about 15 minutes.

Using heavy chef's knife, cut caramel lengthwise into six 1-3/4-inch wide strips. 
Peel off each strip. Using hands, form and squeeze each strip into 24-inch roll. 
Cut each roll crosswise into 1-3/4-inch pieces. Wrap each piece in 4-1/2x6-inch 
piece of plastic wrap or waxed paper. Roll up tightly, then twist ends. 
Store in airtight container.

Source: Bon Appetit - December 1985 (page 108)

Piquant Mustard

----- Original Message ----- 
From: Katy 
Sent: Sunday, December 12, 2010 5:42 PM
Subject: Searching for 'Piquant' Mustard Recipe from the 70's magazine Sphere

Good afternoon

My name is Katy. I am searching for a homemade mustard recipe that I found in 
Sphere Magazine in the 70"s. This is what I remember:

a.. Sphere Magazine...perhaps a holiday homemade gift issue 
b.. The recipe had the word piquant in the title
c.. Some of the ingredients were dry mustard, honey, eggs, Good Seasons dry salad 
 dressing mix (Italian I think)
d.. There were several recipes for mustard in the issue 

Thank you so much in advance. I hope you can locate it for me. It was an awesome recipe.

Kind regards

Hi Katy,

I found all sorts of "Piquant" mustards, mayonnaises, sauces, salad dressings, etc, but none that had those ingredients, particularly the Good Seasons and the honey. There is no recipe like it on the Good Seasons site. Best I can do for you is post your request on my site and hope that a reader has that recipe.


Regarding Katy' request from 2010 If you have not found the recipe for Piquant" mustards yet, 
You might look at this web site:

Where there the person says they have accumulated every Sphere issue except for August, 1972.  


I found your recipe!  I have been asked for this one before.  It must be really good.  
Ill have to try it!  Its from the December 1974 issue.  In case you are wondering, 
the other mustard recipes are for horseradish, hot, and dill mustards.

The Culinary Cellar

Piquant Mustard

1 cup dry mustard
2/3 cup dry white wine
1/3 cup tarragon vinegar
1/3 cup honey
2 Tablespoons water
1 package (.7 ounce) garlic salad dressing mix
1-1/2 teaspoons salt
1/2 teaspoon garlic powder
2 eggs, slightly beaten

1.  Mix all ingredients except eggs in top of a double boiler; cover.   Let stand for 4 to 6 hours at room temperature.
2.  Stir eggs into mustard mixture.  Cook over simmering water, stirring constantly, until mixture thickens, 8 to 10 minutes.  
    Pour into sterilized jars.  Cool slightly; cover.  Refrigerate at least 24 hours, no longer than 3 months.

Sweet Potato Fries Spice Like Leroy Selman's

----- Original Message ----- 
From: Elizabeth 
To: phaedrus 
Sent: Wednesday, December 15, 2010 5:38 PM
Subject: Recipe for sweet potato fries?

Restaurant chain called Leroy Selmons serves sweet potato fries that has an 
unusual spice on them.  What is their recipe?  Thanks,  Betty

Hi Betty,

Sorry, no luck finding this.


Hickory Sauce for Burgers

----- Original Message ----- 
From: susan 
Sent: Thursday, December 16, 2010 12:26 AM
Subject: Looking for a Charcoal Oven recipe

I lived in Oklahoma City for several years and used to eat at the Charcoal Oven 
and would get the burger with the Hickory sauce. I would love to get the recipe 
for the Hickory sauce. I have never had anything like it before or since. It is 
not a hickory flavored BBQ sauce. I've tried searching on my own but I just keep 
getting recipes for BBQ sauces. It's consistency was like a thick meatless spaghetti 

If you can find this you will be my hero forever!

Hi Susan,

I'm sure you must realize that the odds are against you ever finding the real recipe. The owners of burger places like Split-T and Charcoal Oven and Johnnie's etc. don't give out their sauce recipes. They don't even allow their employees to mix the sauce - they do it themselves to make sure the recipe stays a secret. So, it's unlikely that there is an employee or ex-employee around that's just dying to give away the secret sauce recipe. The only hope that you have is of finding a good "copycat" recipe that someone has created - a mixture that "tastes like" the real sauce. There are lots of posts on message boards praising the "hickory sauce" and the "theta burger" from Split-T and Charcoal Oven in particular. However, copycat recipes for the hickory sauce are almost non-existent. Some people refer to it as "hickory BBQ sauce", but fans of Split-T and Charcoal Oven make the distinction that the sauces from those restaurants are NOT "hickory-flavored BBQ sauce", but something else that is just called "hickory sauce." Johnnie's sells their sauce in the restaurant, so if you're in the area, you might buy a bottle and see if it's close to the Charcoal Oven's sauce. The only attempt at a recipe that I found was the below one from

It was created by the poster called "samib46". The poster doesn't claim that it's a perfect duplicate of the sauce, but it's worth a try. If it's not spot-on, you might be able to adjust it to make it more like Charcoal Oven's sauce.

Hickory Sauce

Tomato paste 
Hickory Smoke flavor (look in the ketchup section at the grocery store- aka "Liquid Smoke") 
Olive oil 

Mix some tomato sauce to thin it if necessary........ 
Heat the paste and olive oil and add enough flavoring  till you get it to the point it 
tastes right. You have to get the right dill pickles and shred the cheese just right....and 
of course plenty of mayo! 


----- Original Message ----- 
From: Bill
Sent: Friday, August 05, 2011 3:13 AM
Subject: Info.......

You might pass along the following information.  The Split-T Hickory Smoke Sauce 
is available for purchase.  See for availability.


Hello Bill,

Thanks. However, the Split-T site only points to Wheeler's Meat Market. The "seasonings and sauces" page is blank on the Wheeler's Meat Market site, so it's sort of a dead end. Will Wheeler's ship the sauce if you order by phone? If not, how can out of state buyers get the sauce without traveling to Oklahoma City? Even after the sauce becomes generally available, it's only going to be distributed in Oklahoma according to the website. Will they sell it online at some point?


Split-T Site

Wheeler's Meat Market Site

Hickory Sauce Blog



Yes, we would really appreciate you listing us on your web site. 

When Chad and I reopened the Split-T back on April 8th, 1994, we bought the 
recipe from Vince.  Now that Vince is deceased, Chad and I are the only ones 
with the recipe.  I went on your web site and read your comments.  You are right, 
I don't think anyone is willing to give that recipe out, lol.


If you want to order some Split-T Sauce, e-mail Brad at:

Yellow Egg Fu Yung Sauce

----- Original Message ----- 
From: "LeAnn" 
Sent: Thursday, December 16, 2010 8:20 AM
Subject: yellow egg fu yung sauce

> There used to be a restaurant in Sikeston, MO called The Rustic Rock. In 
> the late 1960s they served wonderful Chinese food cooked by chef, Johnny Hamm
> (Ham?). He served a thick, rich, yellow sauce to accompany his egg fu yung
> that is unlike any I have ever seen. It was the color of beaten egg yolks.
> Can you find that sauce recipe or one similar, please?
> Thank you,
> LeAnn

Hi LeAnn,

I can't find any egg fu yung recipe that mentions either Johnny Ham or the Rustic Rock.

There are, of course, dozens of egg fu yung recipes out there. However, I could not find one that said anything about its color at all, nor could I find one that, from its ingredients, I could guess that it might be yellow in color. The ones on these sites are typical:

The Chinese Cookbook



Please read the Instructions before requesting a recipe.

Please sign your real first name to all recipe requests.

Please don't type in all capital letters.

If you have more than one request, please send them in separate e-mails.

Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008, 2009, 2010 Phaedrus