All the junk that's fit to eat goes into syrup pie and potato-chip cookies


April 05, 1995|By Ellen Hawks | Ellen Hawks,Sun Staff Writer

You'll have a sweet time in the kitchen when you bake potato-chip cookies and a syrup pie.

Ethel Coffey of Owensboro, Ky., requested a syrup pie recipe which she enjoyed "during World War II when sugar was rationed but we had plenty of Karo syrup. It tasted like a pecan pie without the nuts," she wrote.

Julia Devine from McLean, Ky., responded. "My mother, who is now 90, gave me this recipe when I married in 1961 and I am still making her pie," she wrote.

Devine's Syrup Pie Makes 2 pies

5 eggs, slightly beaten

1 1/2 cups syrup (dark is preferred)

1 1/2 cups sugar

3 tablespoons flour

lump of butter (2 scant tablespoons)

pinch of salt

1 teaspoon vanilla

Mix well but not until foamy. Pour into 2 unbaked pie shells and bake at 350 degrees for 40 to 45 minutes.

When Mary Bender of Baltimore requested a potato-chip cookie recipe she had responses from Maryland, Pennsylvania, Kentucky, North Carolina, Oregon, Colorado, Minnesota, Illinois

and Maine -- just to name a few.

Most recipes were similar. Chef Gilles Syglowski chose two which were different. One from Verna M. Harkins of Forest Hill, the other from Madonna Burgess of Wonder Lake, Ill.

Harkins' Brown Sugar Potato-Chip Cookies

Makes about 4 1/2 dozen cookies

1 cup butter

1 cup brown sugar

1 cup white sugar

2 eggs

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon vanilla

2 cups crushed potato chips

1 (6-ounce) package butterscotch bits

1 cup chopped nuts

Cream butter, sugars and vanilla together until fluffy. Add remaining ingredients and stir until well blended. Drop by teaspoonfuls onto an ungreased cookie sheet. Bake in 350-degree oven for 10 to 12 minutes.

Burgess' Potato-Chip Cookies

Makes about 4 dozen cookies

1 cup butter softened

1/2 cup sugar

1 3/4 cups all-purpose flour

3/4 cup coarsely crushed potato chips

1 teaspoon vanilla

2/3 cup sifted powdered sugar

Cream butter and sugar, beating until light and fluffy. Add flour, potato chips and vanilla. Beat well. Drop by teaspoonfuls onto ungreased cookie sheet and bake at 350 degrees for 10 to 12 minutes or until edges are lightly browned. Cool 5 minutes on cookie sheet and remove to wire rack. Roll in powdered sugar.

Note: Some recipes substituted margarine for butter, others rolled teaspoonfuls of dough into balls and flattened them with a fork or the bottom of a glass which had been dipped in powdered sugar each time used. Many called for 1/2 cup of chopped pecans.

Recipe requests

* Mary Deone of La Grangeville, N.Y., would like a recipe for shrimp salad similar to the one served at Kibby's.

* Eva James, no address, writes: "In 1940 I worked for a lady who gave me a recipe for fruitcake that was steamed in candied grapefruit shells. After the cake was cooked in the shells, they were wrapped in brandy-soaked cloths for a couple of weeks. They make lovely gifts. I lost the recipe 10 years ago."

* Irma Nusret of Huntley, Ill., writes "my family always loved a paella I made which called for Spanish rice-a-roni, crab meat, shrimp, peas and more. I lost the recipe and tried to duplicate it but with no luck. It was quick and delicious made in one pan."

* Janet Aschoff of Kelso, Wash., writes that she "lost a recipe for corn bread that called for a yellow cake mix. Could you find it for me?"

* Jean M. Cordial of Fayetteville, N.C., has lost a recipe given to her several years ago which "is similar to Almond Roca. It was made in a pan with layers of chopped almonds, of chocolate shavings and hot butter toffee mixture which was allowed to cool then broken into pieces. My family and friends dearly loved this

candy and I have missed making it," 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, 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 note the number of servings which each recipe makes. We will test the first 12 recipes sent to us.

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