Cake topped with peanut butter and chocolate bars is like nibbling candy


August 03, 1994|By Ellen Hawks | Ellen Hawks,Sun Staff Writer

A super cake and a supreme cauliflower are tasty additions to lunch or dinner.

Toni Radomski of Cockeysville requested a "Kandy Kake." She wrote that her husband threw out her recipe for "a wonderful cake topped with peanut butter and melted Hershey bars on top."

Rave reviews about this cake came with responses which included titles such as Kandy or Tandy Kake or Tandy Takes.

Tracy Beavan of Eldersburg called her treats Tandy Takes. She said preparation time was 30 minutes and baking time 20 minutes.

Beavan's Tandy Takes

Makes about 24 squares

4 eggs

2 cups sugar

2 cups flour

1 teaspoon vanilla

1 cup milk, scalded

4 tablespoons butter

1 (18-ounce) jar creamy peanut butter

2 (8-ounce) Hershey chocolate bars, plain or with almonds

Beat eggs and sugar together. Add flour and vanilla. Melt 2 tablespoons butter in milk and add to the mixture. Pour onto a greased jelly roll pan or cookie sheet with sides. Bake at 350-degrees for 20 minutes. Immediately after taking the cake out of the oven, spread peanut butter over top. Cool. Melt the Hershey bars in 2-tablespoons butter and spread on top of cake. Let cool.

Per square: 359 calories; 20 g fat; 8 g saturated fat; 41 g carbohydrates; 8 g protein; 140 mg sodium; 30 mg calcium; 2 mg iron.


Etta May Grimm requested a recipe called Cauliflower Supreme. She wrote that it had cheeses in it and had been "printed in The Sun five or six years ago. I made it once but lost the recipe."

G; Rose Draper of Ellicott City responded with her recipe.

Draper's Cauliflower Supreme

Serves 4 to 6

1/2 cup plus 4 tablespoons seasoned dry bread crumbs, divided

1 head cauliflower cut in florets

2 eggs beaten

1/2 cup plus 2 tablespoons grated Parmesan cheese, divided

1 (8-ounce) package of mozzarella cheese

1 (15-ounce) container of ricotta cheese

2 ounces hard salami diced

ground black pepper to taste

1 teaspoon salt or to taste

Heat oven to 350 degrees. Grease a 12-by-8-inch glass baking dish and spread lightly with 1/2 cup bread crumbs

Place cauliflower in a large saucepan with enough water to cover. Bring to a boil over medium-high heat and cook 10 minutes or until tender. Drain. With a fork, crush the florets into small pieces; do not puree.

In a large mixing bowl combine the cauliflower, eggs, 1/2 cup Parmesan cheese, the mozzarella, ricotta, salami, 2 tablespoons bread crumbs and salt and pepper.

Pour this mixture into the prepared baking dish. Sprinkle on the ++ remaining 2 tablespoons Parmesan cheese and 2 tablespoons bread crumbs. Cover with foil. Bake for 30 minutes, remove foil and bake 20 to 30 minutes longer or until browned.

Per one of six servings: 389 calories; 25g fat; 15g saturated fat; 15g carbohydrates; 26g protein; 1,251mg sodium; 507mg calcium; 2mg iron.

Recipe request * Carol Telder of Rainier, Ore., would like to have a recipe "called Hungarian Stroganoff. It was made with cubed round steak with a tomato sauce base," she wrote.

* Ricki Schneider of Baltimore wants to know if anyone has a recipe for apple pie made from apple sauce. "I grew up on it and never had a pie made with apple slices until I married and my mother-in-law made them," she wrote.

* Gerrie Blasetti of Highlandtown wants a recipe for codfish cakes made from fresh cod and not canned cod. "I'd like to know how to prepare the cod," she wrote.

* Mary Ann Young of Utica, Ky., is looking for the recipe for "a delicious hash brown casserole that is served in the Cracker Barrel Restaurants, especially the one in Franklin, Ky.," she wrote.

If you're looking for a recipe or can answer a request for one, maybe we can help. Write Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278. If you send in more than one, put each on a separate sheet of paper with your name, address and phone number. Note the number of servings which each recipe makes. We will test the first 12 sent to us.

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

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