Think of popping a ripe, juicy Concord grape in your mouth and then multiply that thought with the same flavor you'll get with a big slice of pie made with Concord grapes. The recipe, called Grape Pulp Pie, was requested by E. Martin of Spring Lake, N.C., and the response came from M. McClure of Fayetteville, N.C.
The fact is, recipes poured in for this pie from readers in Maryland, Illinois, Michigan, New York, Pennsylvania and more.
McClure's Grape Pulp Pie
4 cups Concord grapes
1/4 cup flour
1 cup sugar
1/4 teaspoon salt
1 tablespoon lemon juice
1 1/2 tablespoons melted butter
1 unbaked 9-inch pie crust
another unbaked crust or Crumb Topping
Slip skins from grapes and set aside. Bring grape pulps to a boil then simmer for 5 minutes. Press through a sieve or strainer to remove seeds. Add skins to the grape pulp.
Combine flour, sugar and salt, add lemon juice, butter and grape pulp. Pour into a pie shell. Add a top crust and slit it or, if desired, use Crumb Topping. Bake at 400 degrees for 30 to 40 minutes or until crust is brown and filling bubbles through the slits.
1/2 cup flour
1/4 cup sugar
1/3 cup butter
Sift flour with sugar. Cut in butter until crumbly. Sprinkle over pie in place of top crust.
Dolores Scanlan of Auburn, N.Y., makes a very similar pie which she cooks at 425 degrees for 10 minutes and reduces heat to 350 degrees for 25 minutes. She makes the filling and freezes it for later pies. She also uses other purple varieties of grapes.
An old-fashioned burnt sugar cake was the request of Marlene H. Shryack of Longmont, Colo. Her answer came from M. Elaine White of Catonsville.
White's Burnt Sugar Cake
1 cup white sugar
1 cup boiling water
3/4 cup butter
1 1/4 cups white sugar
3 eggs, separated
1 teaspoon vanilla
1/2 cup sugar syrup
3 cups sifted cake flour
3 teaspoons baking powder
3/4 cup milk
Make sugar syrup for cake: Heat sugar in heavy skillet over low heat until melted and amber. Very carefully stir in 1 cup boiling water until the sugar dissolves. Cool.
For cake: Sift dry ingredients and set aside. Grease two 9-inch layer pans and line them with waxed paper. Grease the paper. Heat oven to 350 degrees.
Beat butter with 1 cup sugar, egg yolks and vanilla until fluffy. Beat in 1/2 cup syrup. Add dry ingredients alternately with milk. Beat egg whites until foaming. Gradually beat in remaining 1/4 cup sugar until stiff peaks form. Fold into batter. Pour into pans and bake for 25 minutes until it tests done when a toothpick inserted in center comes out clean. Cool in pan for 5 minutes. Remove from pan, peel off paper and cool completely. Frost with burnt sugar frosting and garnish with pecan halves if desired.
1/2 cup butter
3 to 4 cups confectioners' sugar
1/4 cup sugar syrup
2 teaspoons vanilla
Beat butter and add confectioners' sugar alternately with sugar syrup and the vanilla until creamy and spreadable.
* Former Sen. Nancy L. Murphy, D-12, wants help in finding a lost artichoke recipe, her family's favorite. The artichoke was steamed, drained and then the center portion was scooped out. "This hollowed area was filled with a dressing containing capers, hard-cooked mashed egg yolks, maybe mayo and more. . . . It was delicious. If I find it, I promise to make 50 copies and seal one in a time capsule."
* Francien L. Wilk, address unknown, writes that she purchased some pecans at the craft fair held at Timonium Fair Grounds and they were "covered in vanilla and other things. I was hoping someone else may have tasted them too and would have a recipe for me."
* Verla MacNall of Dayton, Wash., hopes to find a recipe she had in the 1950s. "It was Chocolate Mint Surprise Cookie which was a Pillsbury Bake-Off winner. The vanilla cookie dough had a round chocolate thin mint wafer in the center. When you bit into it, the surprise was delightful to get the taste of chocolate mint when your eyes were saying vanilla."
* Veronica Hippensteel of Glen Burnie would like a recipe for a low-fat pineapple muffin like the ones served at Au Bon Pain in the Annapolis Mall.
Chef Gilles 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, maybe we can help. 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.