Sweet tooth for toffee

RECIPE FINDER

April 07, 1993|By Ellen Hawks | Ellen Hawks,Staff Writer

Howard Gillelan of Annapolis wrote that he was in search of a recipe "for oatmeal toffee bars which I have lost. I know that you mix oats and other things and top with melted chocolate and chopped nuts."

Helen E. Corbin of Towson came up with the answer. She calls her recipe Highland toffee or Scotch toffee.

Corbin's toffee

Makes 3 to 4 dozen.

1/3 cup melted butter

2 cups uncooked quick Quaker Oats

1/2 cup light brown sugar, packed

1/4 cup light corn syrup, scant

1/2 teaspoon salt

1 1/2 teaspoons vanilla

6-ounce package of semisweet chocolate chips

1/4 cup chopped black walnuts

Combine butter and oatmeal and mix well. Blend in sugar, corn syrup, salt and vanilla. Mix well. Press mixture firmly in a well greased 8-by-8-by-2-inch pan. In 450-degree oven, bake for 10 minutes or until light brown. Do not overbake. Cool in pan.

Turn out on a cake rack, warm bottom of pan if necessary to do so. Frost with the chocolate which has been melted over hot, not boiling water. Press nuts into the chocolate. When the frosting is firm, cut in small squares.

*

Jennie Wiseman of Laurel requested an "old-fashioned meatloaf, the kind that is good for dinner and could be refrigerated to make sandwiches later. Most recipes I've found have not had the taste that I remember from years ago at home," she wrote.

Diane Powell of Hydes responded with a meatloaf recipe which she called "the greatest."

Powell's greatest meatloaf

2 pounds ground beef

1 cup shredded Cheddar or Swiss cheese

1/2 cup chopped onion

1/2 cup chopped celery

1 cup boiling water

2 beef bouillon cubes

1 1/2 cups soft bread cut in cubes

2 teaspoons prepared mustard

1/4 cup ketchup

1/2 teaspoon basil

1/2 teaspoon thyme

1/4 teaspoon pepper

1 teaspoon salt

1 egg

2 teaspoons Accent

Beat egg, and mix with the Accent, salt, pepper, basil, thyme, ketchup and mustard. Stir in bread cubes. Dissolve bouillon in water and add to the mixture. Then mix in celery, onion and cheese. Lightly mix in beef. Chill for a time to firm mixture and let the flavors blend. Shape into baking pan and bake approximately one hour and 10 minutes at 375 degrees.

Some options she offered for the meatloaf included adding chopped green peppers to taste. She also noted that a tasty glaze may be basted on the top after about 30 minutes of cooking. "Mix equal parts of light corn syrup and ketchup," she wrote.

* Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.

*

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Please print clearly. We will test the first 12 recipes sent to us.

Recipe requests * Ms. D. Machovec of Baltimore is looking for a recipe for broccoli noodle soup which has a creamy base.

* Joan M. Askin of Baltimore wants a recipe for mocha-almond biscotti. She wrote that she has some of the recipe but not all.

* Molly L. Mullen remembers a recipe in The Sun in the late 1970s which was a seasoned ground beef served in an avocado shell. "My mother and I both lost this favorite recipe which we once had often because it was so easy and cheap," she wrote.

* Carolyn Davis of Ruxton is looking for a recipe for a vegetable dish she had more than 20 years ago at a restaurant in Nags Head, N.C.

"It was called tarragon green beans and I've never forgotten how good they were," she wrote. "Also, does anyone have a recipe for the glaze which was on the baked chicken once served at the Oriole Cafeteria?"

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