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----- Original Message -----
From: "Cheryl"
To: "Phaedrus"
Sent: Tuesday, July 12, 2011 5:17 PM
Subject: recipe request
> Midway Oh' Boy Restaurant (located on Lake Ave.) in Elyria ,Ohio serves a
> mayonnaise sauce on their hamburgers and I sure wish I had the recipe. I
> lived there 35 yrs. ago and would like to experience the yummy taste of
> the sauce again. From what I understand the restaurant is still in
> business. Hopefully you can find a source for the sauce.
>
> Thanks kindly,
>
> Cheryl
>
Hello Cheryl,
I found it stated in several places that "Oh Boy" sauce is just mayonnaise
mixed with dill pickle juice from the dill pickle jar. That means real
mayonnaise, not "Miracle Whip". The only mayonnaise brand I saw mentioned in
connection with this sauce was "Hellman's". I did not find a recipe with
quantities - you'll have to take mayo and add dill pickle juice to taste.
Phaed
Mayonnaise with pickle juice as a sauce was popular at many establishments from
the mid-1950's through the 1970's, when these places actually made their own sauces.
1 tablespoon of dill pickle juice for every 1/4 cup of mayonnaise was delicious on
boiled and cubed red potatoes. 3 tablespoons for 1/2 cup of mayonnaise was used if
you were using it in a macaroni salad. Pickle juice was also the secret ingredient
in several homemade barbecue sauces of the time.
Anyone remember when they mixed equal amounts of mayonnaise and ketchup and thin it
down with a little dill pickle juice; gave it a pinch or two of seasoned salt and
called it “Fry Sauce?” I used to add sliced onions to leftover bread and butter pickle
juice and use the pickled onions on sandwiches.
This request by Cheryl has brought back a lot of memories for me and I think I’m going
to need a lot more pickle juice in the future.
Timm in Oregon
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Not too long ago, Cook's Illustrated or Cook's Country ran a piece about the secret
to good old fashioned potato salad being dill pickle juice.
Margaret
> ----- Original Message -----
> From: Maryann
> To: phaedrus@hungrybrowser.com
> Sent: Sunday, July 10, 2011 5:24 PM
> Subject: Flea control recipe
>
>
> I used to make up a flea control recipe for my dog years ago before the
> invention of Frontline type products that really worked. Frontline does
> not work that good on my current dog and my vet advised against Advantage.
> I know I used Brewers yeast and garlic powder but don't remember the
> amounts to use or if there was another ingredient. Could you please help.
>
> Sincerely,
>
> Maryann
>
Hello Maryann,
These sites have recipes for homemade flea control products, including ones
with brewers' yeast and garlic powder. However, you want to be careful with
the garlic because it can be toxic to a dog if they ingest too much of it.
Lots of people swear by the cider vinegar method below.
Your Dog Advisor
Top Dog Vitamins Flea Control Tips
Home Remedy.org
Eartheasy
Phaed
Controlling your dog's fleas
Put 2 tablespoons of cider vinegar in 1 gallon of water. Use this for the dog's drinking water.
-------------------------------------
Tick and flea control
Wash your pet with soap and water and dry thoroughly. Then apply an herbal
rinse made by adding 1/2 cup of fresh or dried rosemary to a quart of
boiling water. Steep 20 minutes, strain and cool. Spray or sponge solution
onto pet and allow to air dry
----- Original Message -----
From: Chari
To: phaedrus@hungrybrowser.com
Sent: Monday, July 11, 2011 5:27 PM
Subject: JL Hudson Bakery's Butterscotch Biscuits
Does anyone remember the "Butterscotch Biscuits" that J.L. Hudson's Bakery sold,
I used to buy them at Eastland Mall Hudson store and Oakland Mall Store. They
did not serve them in the restaurant , you could only buy them in their Bakery.
They were a very dense biscuit type muffin with pecans inside and sprinkled with
powdered sugar, they were wonderful with a cup of coffee or tea. I would love
to have the recipe!
Hope somebody remembers them, I can't be the only person who adored them.
Chari
Hello Chari,
See below.
Phaed
Hudson's Butterscotch Biscuits
http://chefscottage.com/bread/Hudson's%20Butterscotch%20Biscuits.htm
2 cups biscuit mix
1/2 cup dry powdered milk
1/4 cup sugar
1/4 cup butter or margarine, melted
1 egg
1/2 cup cold water
1 tsp vanilla extract
2 1/2 cups additional biscuit mix
1 Tbs cinnamon
1/2 cup brown sugar, packed
1 Tbs water
1/2 cup nuts, chopped
12 tsp butter
12 Tbs brown sugar
12 tsp cold water
1. Preheat oven to 350 degrees. Beat first four ingredients with electric mixer
on low until crumbly. Combine next three ingredients and beat into a crumbly mixture.
Beat 5 minutes. Beat in 1 cup of remaining biscuit mix and work last 1 1/2 cups of
it in by hand until smooth enough to knead in bowl with lightly floured hands. It must
be kneaded until smooth and elastic in texture (about 5 minutes).
2. Pat out dough onto waxed paper to a 9-by-15-inch rectangle. Dust with cinnamon.
Spread the 1/2 cup brown sugar evenly over dough. Drizzle with 2 tablespoons melted
butter and then drizzle 1 tablespoon water over that. Sprinkle on nuts. Roll up
jelly-roll fashion, beginning with wide side. Seal seam by pinching edge together.
Let stand 10 minutes.
3. Meanwhile divide the remaining butter, brown sugar and water equally among
12 Pam-sprayed muffin wells. Slice the rolled-up dough into 12 equal slices and
place each (cut side down) in prepared muffin pan. Bake 30 minutes. Remove to
buttered plate at once, scrape out excess sugar from wells and place on top of
each roll. If desired, drizzle with a vanilla glaze. Cool 10 minutes; serve.
4. Makes 12 biscuits. These freeze well for up to 3 months.
5. Brought to you by Grassroots Recipes Mastercook Collections and Vicky Campagna
http://www.grassrootsrecipes.com
==================================================================================
-----Original Message-----
From: Greta
Sent: Saturday, January 11, 2014 12:56 PM
To: phaedrus@hungrybrowser.com
Subject: Not the original recipe for Butterscotch Tea Biscuits
I have been experimenting trying to make this recipe. I doubt they used
Bisquick in their recipe. The nuts and brown sugar were rolled inside not on
top. The last time I made them they were good but my husband said they were
still not exactly like the original because he said he could roll the muffin
apart. I hope you will still keep looking for the real recipe.
Thank You, Greta
Hello Greta,
There is no recipe on my site for "Butterscotch Tea Biscuits". Perhaps you
mean "J L Hudson's Butterscotch Biscuits" on this page:
8-8-2011
That recipe is the only one that I can find at all for the J L Hudson
butterscotch biscuits. The original site, to which I posted a link, no
longer exists, but the same recipe can be found at these locations:
Low Carb recipes
Cook Eat Share
Don't be too quick to say Hudson's wouldn't use a biscuit mix. It may not
have been "Bisquick", but many bakeries use a Food Service type biscuit mix
to save time. Hudson's may have been no exception. There is no way for me to
find out, and if they did use a commercial brand of biscuit mix, then you
might not be able to obtain it.
As for the nuts being on the inside, if you read the recipe closely, it says:
2. Pat out dough onto waxed paper to a 9-by-15-inch rectangle. Dust with cinnamon.
Spread the 1/2 cup brown sugar evenly over dough. Drizzle with 2 tablespoons melted
butter and then drizzle 1 tablespoon water over that. Sprinkle on nuts. Roll up
jelly-roll fashion, beginning with wide side. Seal seam by pinching edge together.
Let stand 10 minutes.
If you follow those instructions and put the nuts and brown sugar on the
patted-out dough and then rolled it up, then they would be on the inside,
not on top. If your nuts and brown sugar were on top, then you must have
followed the recipe incorrectly. The muffin may have stuck together if you
didn't roll it up with the nuts and brown sugar inside, and that may be why
your husband can't unroll it.
I can't do any better for you as regards verifying the "original" Hudson's
recipe (if the one on my site isn't it.). There is no one to contact and
there's no other recipe for the biscuits at any source that I can find.
Phaed
----- Original Message -----
From: Miriam
To: phaedrus@hungrybrowser.com
Sent: Sunday, July 10, 2011 6:48 PM
Subject: HELP!
Good evening. I have been searching, in vain, for a recipe for a cake my family
called a "pansy cake." This cake was 4 layers and each layer was composed of white,
yellow, pink and chocolate batter in a certain pattern so, that when cut, the cake
was 4-color checkerboard. I believe Wilton had a recipe, but the recipe did not
yield sufficient batter for the pans, and it was dry. Can you assist?
Thank you,
Miriam
Hello Miriam,
I did find a recipe for a "pansy cake" with white, yellow, chocolate, and pink batter.
See below. Sorry, there is not enough information to control search criteria for sufficient
batter or for moistness. You will have to try it and see and then adjust the recipe yourself,
if necessary.
Phaed
Pansy Cake
1 c. sugar
1/2 c. butter
1/2 c. milk
2 scant c. flour
1 1/2 tsp. baking powder
3 egg whites
1 tsp. lemon extract
First Batter:
Mix as you would for any other cake. Divide mixture in half. Make one half pink;
leave the other half white.
Second Batter:
Make batter just like the above except use the egg yolks instead of the whites and
add vanilla extract instead of lemon. Divide this mixture also and make 1/2 brown
by adding cocoa. Leave the other half yellow.
Add the batter to 4 round pans as follows:
First layer: Pour a ring of white cake mix round the edge of pan; next, a ring of pink,
then yellow, with brown in the center.
Second layer: Pour a ring of pink around edge, then white, brown, and yellow.
Third layer: Pour yellow around edge, then brown, white, and pink.
Fourth layer: Pour brown around edge, then yellow, pink and white.
When putting cake together, begin with first layer and keep them in order.
Frost with your favorite white frosting.
---------------------------------------------------------------
----- Original Message -----
From: Miriam
To: Phaedrus
Sent: Monday, July 11, 2011 7:39 AM
Subject: Re: pansy cake
WOW! You are GOOD! Than you SO much.
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