A wink at a memory of mom's cookies

Recipe Finder

January 17, 1996|By Ellen Hawks | Ellen Hawks,SUN STAFF

Flirt with these cookies and you'll be hooked.

A cherry wink cookie recipe was the request of Jan Moreau of Fayetteville, N.C., who remembers her mother making them during the 1950s.

Verva Jackson of Longmont, Colo., sent in the original recipe she saved for 40 years. "I lived in Montgomery, Ala., at the time I acquired this. I'm 78 years old and don't do much baking, so I don't want it. Hopefully this is the recipe Jan Moreau wants," she wrote.

The recipe was the $5,000 winner of Pillsbury's second grand national competition and was won by Ruth Derousseau of Rice Lake, Wis.

Cherry winks

Makes about 5 dozen cookies

2 1/4 cups sifted flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup shortening

1 cup sugar

2 eggs

2 tablespoons milk

1 teaspoon vanilla

1 cup pecans, chopped

1 cup dates, chopped

1/3 cup maraschino cherries chopped

15 maraschino cherries to put on top of cookies

2 1/2 cups cornflakes, crushed

Heat oven to 375 degrees. Sift flour, baking powder, soda and salt. Blend shortening and sugar, creaming well. Add eggs, milk and vanilla, blending gradually with dry ingredients. Add pecans, dates and chopped cherries. Shape rounded teaspoons of dough into balls and roll in crushed cornflakes. Place balls on greased baking sheet and top each with 1/4 maraschino cherry. Bake 10 to 12 minutes.

Teriyaki marinade

Susan Krupka of Frederick has lost her teriyaki marinade sauce, which, she writes, "contained soy sauce, wine, brown sugar, lemon juice, garlic and ginger but I can't remember how much."

Pat Allshouse of Parkton responded with a recipe she has used "often for 20 years. It is delicious with beef or chicken."

Allshouse's teriyaki marinade

1/2 cup soy sauce

1 large clove garlic, minced

1 teaspoon ground ginger

2 tablespoons brown sugar

2 tablespoons lemon juice

2 tablespoons vegetable oil

1 tablespoon instant minced onions

1/4 teaspoon black pepper.

Combine above ingredients. Place meat in close-fitting baking dish and pour marinade over meat. Cover and refrigerate 6 hours or overnight. Turn meat several times so marinade can penetrate evenly.

When cooking the meat, baste with the marinade.

Chef Gilles Syglowski says he would add "a -- of Indian curry, just a pinch to taste," to the recipe.

Recipe requests

* Alma Bergman of Baltimore writes that she remembers a chicken dish called chicken Donte with mouthwatering fondness. "There was an Italian restaurant called Donte's, which years ago had this marvelous dish. I hope someone has it."

* Linda D. Mills of St. Augustine, Fla., is seeking an easy recipe for pumpkin fudge, which she had when she visited Mount Vernon, Va., two years ago.

* Jerry Barkdoll of Baltimore wants a "good, chunky veggie burger recipe that has the taste and texture of raw cereals, grains and nuts, not an imitation of meat. I had [something like it] at a food booth at the Baltimore Artscape last summer. Thank you."

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, 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 that each recipe makes. We will test the first 12 recipes sent to us.

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