Giving an angelic start to the new year

RECIPE FINDER

January 05, 1994|By Ellen Hawks | Ellen Hawks,Staff Writer

Whip up a few egg whites and some cream, add a dash of bourbon and you're on your way to an angel pie.

Decorate this cake with some chocolate shavings and bits of orange rind and you'll be finishing a brown-eyed Susan cake. Both are sweet beginnings for 1994.

Margaret Merzler of Havre de Grace wrote that she was 86 and wanted a recipe for an angel pie which she once made and which called for egg whites and eggnog.

Mrs. T. J. Snodden of Crystal Lake, Ill., asked for a "Brown-Eyed Susan cake which I believe was from the 1950s. It's a wonderful cake," she wrote.

Shirley Dennison of Cato, N.Y., responded with a recipe for the cake and Johnnie P. Roberts of Skipperville, Ala., responded with angel pie.

Robert's angel pie

4 tablespoons cornstarch

3/4 cup sugar

1 1/2 cup boiling water

3/8 teaspoon salt

3 egg whites

3 tablespoons sugar

1 1/2 teaspoons vanilla

1/2 cup whipped cream

nuts, fruits, chocolate or peppermint to sprinkle on top

1 baked pie shell

Mix cornstarch and sugar in saucepan and add boiling water stirring constantly. Cook until thick and clear, 10 to 12 minutes. Add salt to egg whites and beat until stiff. Add 3 tablespoons sugar and vanilla to the egg whites and beat until creamy. Pour hot cornstarch mixture slowly over the egg whites, beating constantly. Cool slightly and fill pastry shell. Cover with whipped cream and sprinkle with one of the toppings. Prepare two hours before serving.

Ms. Roberts noted that a little bourbon may be added to the whipped cream for an eggnog flavor.

Dennison's brown-eyed Susan cake

2/3 cup shortening (half butter for flavoring)

1 1/2 cups sugar

3 eggs

2 1/4 cups cake flour (sifted once)

2 1/2 teaspoons baking powder

1 teaspoon salt

2 cups milk

2 ounces melted baking chocolate

1/8 teaspoon baking soda

1 tablespoon milk

1 teaspoon orange extract

1 1/2 tablespoons orange rind

1/4 teaspoon yellow coloring

Cream shortening and butter with sugar until fluffy. Beat in eggs thoroughly. Sift dry ingredients together and add to creamed mixture alternately with 2 cups milk.

Divide batter into 2 parts. In one part, blend melted baking chocolate, baking soda and 1 tablespoon milk.

Into the other part, blend orange extract, grated orange rind and yellow coloring.

Drop the two batters alternately by spoonfuls into two 9-inch cake pans. Bake 25 to 30 minutes at 350 degrees. Cool and frost.

Frosting

4 tablespoons butter

3 tablespoons cream

3 cups confectioners sugar, sifted

1 tablespoon grated orange rind

orange juice

2 ounces melted baking chocolate

milk or cream

Heat the butter and cream in a saucepan and stir in the sugar. Divide the frosting almost in half. To the smaller portion add grated orange rind and just enough orange juice to make it easy to spread.

To the larger portion add melted baking chocolate and just enough milk or cream to make it easy to spread.

Spread some of the chocolate frosting between layers of the cake and orange frosting on top. Spread remaining chocolate frosting around sides scalloping the top edge. Sprinkle a little orange rind or shaved chocolate over the top to give it the effect of brown-eyed Susans.

*

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

Recipe requests

* Louise Lochery of Baltimore writes, "I would love to find a recipe for Thai stir fry vegetables with vermicelli in a peanut sauce."

* Sandra Robinson wants a sauce recipe like the one served on Harley burgers. "Harley's was located in Essex on Eastern Ave.," she wrote.

* Joyce Garner of St. Augustine, Fla., wants a recipe which she says was printed "in some magazine and called John F. Kennedy's favorite cookies. It was very stiff dough and a mixture of egg and strong coffee was used."

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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