Really nutty requests get sane, sweet answers

Recipe Finder

January 31, 1996|By Ellen Hawks | Ellen Hawks,SUN STAFF

Time to toast a few nuts, particularly some pecans with vanilla coating.

Frances L. Wilk writes that she purchased some toasted pecans at a craft fair held at the Maryland State Fairgrounds and that "they were covered with vanilla and other things. I was hoping someone may have tasted them too and would have the recipe for me."

A similar request came from Dorothy Beelan of Baltimore who wrote, "I wonder if you could find the recipe for toasted nuts done in the oven."

Miriam Colimore of Cockeysville responded with a recipe. "I too enjoyed the pecans at the fair many years ago. They are a family favorite in my house," she wrote.

Colimore's Swedish nuts

1 pound shelled pecans

1 cup sugar

dash salt

1/2 teaspoon vanilla

2 egg whites

1/2 cup margarine

Heat oven to 300 degrees. Beat egg whites and sugar until whites are frothy. Add salt, vanilla and pecans and mix well. Melt margarine and place in a casserole. Add nut mixture and spread evenly. Bake for 30 minutes turning every 10 minutes until margarine is absorbed and nuts are browned.

Chef Gilles Syglowski says he prefers to use butter "as it has less water than margarine."

A chocolate nut upside-down cake was the request of Teresa Ipock of Longview, Wash. Her answer came from Phillis Rufkahr of Powell Butte, Ore., who wrote that she obtained the recipe "from Family Circle magazine years ago."

Rufkahr's chocolate nut upside-down cake

Makes 10 servings

10 tablespoons butter or margarine

1/4 cup firmly packed light brown sugar

2/3 cup light corn syrup

1/4 cup heavy cream

1 cup walnuts, broken

1 3/4 cups sifted cake flour

2 teaspoons baking powder

1/4 teaspoon salt

1 1/2 cups granulated sugar

2 eggs, separated

3 squares unsweetened chocolate, melted

1 teaspoon vanilla

1 cup milk

Heat oven to 350 degrees. Melt 4 tablespoons butter or margarine in a small saucepan; stir in brown sugar; heat until bubbly. Stir in corn syrup and cream and heat, stirring constantly just to boiling. Add nuts, pour into a generously buttered 10-inch (12-cup) bundt pan. Mixture will be thin. Let stand while preparing cake batter.

Sift flour, baking powder and salt onto wax paper. Beat remaining butter or margarine until soft in large bowl. Gradually beat in granulated sugar until well combined. Beat in egg yolks, chocolate and vanilla until thoroughly combined.

Add flour mixture, alternately with milk, beginning and ending with flour. Beat egg whites in a small bowl until stiff and fold into cake batter. Spoon batter evenly over nut mixture in pan.

Bake 45 minutes or until cake tester inserted in center comes out clean.

Loosen cake from edges with a small knife, cover pan with serving plate and invert, shake gently, then lift off pan.

Scoop out any nuts and syrup clinging to the pan onto cake with a rubber scraper. Serve with whipped cream.

Recipe requests

* Wilma Edwards of Lumberton, N.C., wants a recipe for a macadamia nut caramelized tart. "I turned on a TV station and heard the name but didn't get the ingredients. Can you help me?"

* Katherine Barry of Westminster is looking for a pizza recipe similar to that served at Ledo's station house. "I am especially interested in the crust, but the sauce would be nice too."

* Kathy Stetina of Columbia wants a recipe "I had years ago for a mini-cheesecake made in cupcake wrappers and the bottom crust was a vanilla wafer. I remember they were quick to make and you baked them for about 15 minutes and topped them with fruit."

* Francis M. Lane, of Scipio Center, N.Y., wants two recipes. She is seeking a pumpkin cheesecake made with a gingersnap crust that she saw in a paper some 10 years ago. She also wants a mincemeat cookie recipe which she saw in a cookbook some 30 years ago. Both are excellent recipes, 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, 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 each recipe makes. We will test the first 12 recipes sent to us.

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