The company originated with a drive-in restaurant called "Parkette" in Charleston, West Virginia. Alex Shoenbaum opened the restaurant in 1947, then acquired a Big Boy franchise in 1951. Two years later, Shoenbaum renamed the Parkette "Shoney's Big Boy." During this time, Ray Danner was building a restaurant business in central Tennessee and opened his first Big Boy franchise in 1959 in Madison, Tennessee. He incorporated his privately owned company in 1968

Headquartered in Nashville, Tennessee, Shoney's, Inc., is one of the restaurant industry's most respected companies. As of 1998 the restaurant chain operated or franchised over 1,300 restaurants in 34 states, including Shoney's, Captain D's, and the Pargo's and Fifth Quarter specialty restaurants. The company owned 893 restaurants and franchised 494 others.

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Reese's Peanut Butter Cup Sundae



REESE'S PEANUT BUTTER CUP SUNDAE
Friendly's Restaurant Copycat Recipe

Peanut Butter Sauce:
1/2 cup heavy cream
1/4 cup granulated sugar
2 tablespoons unsalted butter
pinch salt
1 teaspoon pure vanilla extract
1/2 cup creamy peanut butter

Hot Fudge Sauce:
6 ounces bittersweet chocolate, finely chopped
1/2 cup light corn syrup
1/2 cup water
1/3 cup granulated sugar
1/4 cup (3/4 oz.) cocoa powder
2 tablespoons unsalted butter
pinch salt
1 teaspoon pure vanilla extract

Sundae:
12 Reese's Peanut Butter cups
3 pints chocolate ice cream
whipped cream for garnish (optional)

Make Peanut Butter Sauce: In medium heavy duty saucepan, stir cream, sugar, butter, and salt over medium heat to dissolve. Continue to cook, stirring frequently, until mixture comes to boil. Boil one minute. Remove from heat and let cool until just warm. Stir in vanilla and peanut butter until smooth.


Make Hot Fudge: In medium saucepan, stir chocolate, corn syrup, water, sugar, cocoa powder, butter, and salt together over medium low heat until combined and melted. Increase heat to medium and bring to a low boil, stirring frequently. Continue to cook for 3 minutes, stirring frequently. Stir in vanilla off-heat. Allow to cool slightly.

Assemble Sundaes: Set 4 to 5 whole peanut butter cups aside; chop remaining. Layer 4 to 5 tall sundae glasses with ice cream, sauces, and chopped peanut butter cups. Top with whipped cream (if using) and a peanut butter cup.

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