Two favorite foods oatmeal and peanut butter are given new, sweet roles


April 13, 1994|By Ellen Hawks | Ellen Hawks,Sun Staff Writer

If you could bottle this aroma, you'd want to wear it as perfume. Peanut butter pie and bishop bread offer you a double cooking pleasure.

Melissa Moore of Terrebonne, Ore., asked for a recipe called bishop bread. "It is like a fruit cake but has dates, cherries, walnuts and chocolate chips," she wrote.

From responses sent in, Chef Gilles Syglowski chose two different recipes: one from Elaine Williams of Phoenix and the other from Gloria Kimmet of Woodstock, Ill.

Williams' bishop bread

4 ounces butter

1/2 cup sugar

4 eggs

2 cups flour

1/8 teaspoon salt

1 3/4 teaspoons baking powder

4 ounces chocolate chips

4 ounces chopped dates

6 ounces chopped walnuts

1/2 cup chopped maraschino cherries

Cream butter, sugar and eggs together. Add flour, salt and baking powder and mix well. Fold in the chocolate chips, dates, walnuts and cherries. Spoon into a greased loaf tin and bake for 1 1/4 hours or until cake tester comes out clean.

Kimmet's oatmeal bishop bread

1 cup milk

1 tablespoon vinegar

1 cup flour

1/3 cup sugar

1/2 teaspoon salt

1 teaspoon baking soda

1 cup oatmeal

1/3 cup chocolate chips

1 cup raisins

3/4 cup candied red cherries

3/4 cup chopped almonds

1/4 cup vegetable oil

1 egg

1 teaspoon vanilla

Grease and line with wax paper an 8 1/2 -by-4 1/2 -by-2 1/2 -inch loaf pan. Combine milk and vinegar and set aside. Sift together flour, sugar, salt and soda. Add oatmeal, chips, raisins, cherries and almonds. Stir gently. Add milk and vinegar mixture then add the oil, egg and vanilla. Stir only enough to moisten dry ingredients. Pour batter into pan and bake in 325-degree oven 60 to 65 minutes. Cool on rack 10 minutes. Remove from pan and peel off wax paper. Cool thoroughly then wrap and store one day before slicing.

Sometimes, Ms. Kimmet substitutes golden raisins for the dates, maraschino cherries for the candied fruit and pecans for almonds.


Linda Hughey of Montgomery, Ala., requested an "old-fashioned peanut butter pie which is not made with confectioners' sugar, which has a custard base and a rich peanut butter taste." Naomi C. Cornelius of Towson saw Ms. Hughey's request and wrote she too had been looking for this recipe.

Bonnie R. Hull of Williamsport, and Susan Clemmer of Bel Air sent different, but easy-to-make, recipes.

Hull's peanut butter pie

2 1/2 cups milk

1/2 cup white sugar

1/2 cup brown sugar, firmly packed

1/3 cup cornstarch

2 eggs

pinch of salt

1 teaspoon butter or margarine

1 cup creamy peanut butter

1 teaspoon vanilla

1 baked 9-inch pie crust (may use a graham cracker crust if preferred)

whipped topping and chopped peanuts, optional

In a large bowl combine sugars, salt, cornstarch, eggs and butter. In a saucepan heat the milk to scalding, watching carefully so it does not boil or scorch. Pour the milk over the egg mixture, stirring constantly.

Pour this mixture back into the pan and boil for a few seconds while stirring. Remove from heat and stir in vanilla and peanut butter. Blend well.

Pour into prepared crust and chill well before serving. Top with whipped topping and peanuts if desired.

Clemmer's peanut butter pie

1 cup corn syrup

1/2 teaspoon vanilla

1 cup sugar

3 eggs, slightly beaten

1/3 cup peanut butter

1 unbaked 9-inch pastry shell

Blend together all filling ingredients. Pour into unbaked pastry shell and bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake 30 to 35 minutes longer. Filling should appear slightly less set in the center than around the edge.

Recipe requests

* Barbara Sparks of Glen Burnie writes that she would dearly love the recipe for Cajun bourbon chicken similar to one she had in Towson Town Center. "Delicious!!"

* Shirley Rowe of McHenry, Ill., wants a recipe for chicken Parmesan soup. "I had this at a restaurant in Richmond, Ill., and it was the best soup I've ever eaten."

* Etta May Grimm of Ellicott City wants a recipe for cauliflower supreme with two kinds of cheeses. She believes it appeared in The Sun about five or six years ago.

* Tari Parker of Onalaska, Wash., writes "About 15 years ago while living in the Akron, Ohio area, I had a great appetizer called sauerkraut balls. They were kind of chewy, highly seasoned and very unusual. Does anyone still make them?"

* Mrs. Dick Barkdoll of Winlock, Wash., writes that she would like to make a hot seafood salad similar to the one served at "Elliotts in Seattle."

* Anna Yahwak of Auburn, N.Y., wants two rice recipes. "One is for glorified rice, a pudding dessert and the other is for rice pie or cake. Both are very good," she writes.

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

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. 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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