Cheese-garlic biscuits mimic a chain's


August 25, 1993|By Ellen Hawks | Ellen Hawks,Staff Writer

Even if you weren't thinking about cheese garlic biscuits and sweet potato candy, now is the time to give them some attention.

Marie Chilcoat of Baltimore asked for the biscuit recipe, which was "similar to the one served at the Red Lobster." And, Mrs. Melvin Anders of Columbia requested sweet potato candy.

The biscuit recipe responses were all basically the same with a few personal preference suggestions. Kathy Carlson of Marengo, Ill., wrote that a waitress at Red Lobster gave her the recipe. Similar responses arrived from Jacky Shonk of Fallston and Carol McVey, all choices of Chef Syglowski, of the Baltimore International Culinary College.

Cheese garlic biscuits

Makes 10 to 12 biscuits

2 cups Bisquick Baking Mix

2/3 cup milk

1/2 cup shredded Cheddar cheese (2 ounces)

1/4 cup melted butter or margarine

1/4 teaspoon garlic powder

Combine baking mix, milk and cheese to a soft dough. Drop by the spoonful on an ungreased cookie sheet. Bake 8 to 10 minutes in a 450-degree oven until golden brown. Mix melted butter or margarine with the garlic powder and brush over warm biscuits before removing from cookie sheet. Serve warm.

Mrs. Vie Mauboules of Baltimore makes cheese biscuits by "following the recipe for sesame cheese bread on the box of Washington Buttermilk Biscuit mix and add a little garlic powder. It is just like the Red Lobster ones," she wrote.

Sweet potato candy, as Mrs. Anders remembers it, is a combination of confectioners' sugar and peanut butter. She now has three different ways to make sweet potato candy. One uses potatoes but not sweet potatoes.

Alma R. Homrighausen of Baltimore sent in two of the chef's choices taken from the "1980 Treasury of Recipes," a St. Thomas Aquinas Parish compilation, submitted by Mary Cooney.

Sweet potato candy

2 pounds confectioners sugar

1/2 pound of butter or margarine

cinnamon to roll candy in

2 teaspoons vanilla

pinch of salt

small amount of milk (about 1/4 cup)

Cream butter with 1 pound of sugar. Moisten with small amount of milk. Add vanilla and salt. Knead mixture with hands adding rest of sugar gradually. Roll candy into shape of a sweet potato and roll in cinnamon. Keep refrigerated.

Peanut butter pinwheels

Prepare the candy as above and separate into four portions. Roll each portion out as you would a pie crust. Spread with crunchy or smooth peanut butter. Roll up as you would a jelly roll and refrigerate until stiff, then slice. Keep refrigerated.

* Elsie Anderson of Baltimore sent in a recipe called Potato Candy, made with white potatoes. "My daughter Susan Anderson makes this every Christmas and it is from the "Good Housekeeping Cookbook," page 806," she wrote.

Anderson's potato candy

Makes about 4 dozen

1/2 cup mashed potato

1/8 teaspoon salt

1 pound confectioners sugar, sifted

1/2 teaspoon vanilla

1 cup peanut butter

Cook potatoes and mash fine. Gradually stir in salt and enough sifted confectioners sugar to form an easy to handle dough. Add vanilla. On a board lightly covered with sugar, roll half the mixture into a rectangle about 1/4 inch thick. Spread with half the peanut butter, fold like a jelly roll. Make a similar roll with the other half. Chill several hours and slice.

Doris Batten of Baltimore offered a helpful suggestion. "Idaho potatoes are the best to use since they are a bit drier. Cook in the microwave, then peel and mash."

* Chef Syglowski, with the help of chefs and students at the culinary college, selected and tested these recipes.

# Recipe requests * Mary Ann Kuta of Kingsville writes she enjoys yogurt-covered ++

raisins and pretzels but cannot find a recipe for making them. She hopes a reader will have a recipe for yogurt coatings.

* Emily E. Persons, Montgomery, Ala., wants a recipe for a grated sweet potato pudding.

* Lillian from Baltimore would like to know how to make a black walnut cake.

* Nan Carpenter of Kelso, Wash., remembers an apricot jam which her mother made with orange and lemon slices and their juices in it. "It was my favorite," she wrote.

* Mrs. K. L. Harrison of Owensboro, Ky., and Mattie J. Blackman of Fayetteville, N.C., want the recipe for a Coca-Cola cake.

* Nancy Kent of Montgomery, Ala., wants to make a Pink Squirrel Pie which "we had at a college in Jacksonville, Wash., I think." She believes it is made with Creme de Noya.

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Please print each response or request clearly on a separate sheet of paper with your name, address and phone number. Send to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

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