May your nights be filled with coffeecake

Recipe Finder

February 07, 1996|By Ellen Hawks | Ellen Hawks,SUN STAFF

A 25-year search for a coffeecake and a shorter one for a health salad that disappeared from the local deli have been successful, and the recipes are ready to be enjoyed.

Ilene Spector of Owings Mills wrote that she had searched for 25 years for a nonyeast coffeecake recipe called overnight coffee cake which she remembered from her childhood in Brooklyn, N.Y.

Responses were many. Chef Gilles Syglowski chose one from Meredith Harrington of Towson, who noted that her recipe was published in the Southern Living magazine cookbook titled "1992 Annual Recipes."

Harrington's overnight coffee cake

Makes 12 to 15 servings

2 cups all-purpose flour

1 cup sugar

1/2 cup firmly packed brown sugar

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 cup buttermilk

2/3 cup butter or margarine, melted

2 large eggs

1/2 cup firmly packed brown sugar

1/2 cup chopped pecans

1 teaspoon ground cinnamon

Heat oven to 350 degrees. Combine first 7 ingredients in a large mixer bowl and add buttermilk, butter and eggs. With an electric mixer, beat at low speed until moistened and then at medium speed for 3 minutes. Spoon batter into a greased and floured 13-by-9-by-2-inch pan. Combine 1/2 cup brown sugar, pecans and 1 teaspoon cinnamon and sprinkle over batter. Cover and refrigerate 8 to 12 hours. Uncover and bake for 30 to 35 minutes.

Health salad

Douglas Poldmae of Baltimore bemoaned the fact that he could not find the health salad he once enjoyed from the local deli. "It was a slaw with a light or no-oil dressing, mostly white cabbage with a few red specs or other colors," he wrote.

Jo Ann M. Nuetzel of Baltimore sent in the health salad. "I do not use salt and the oil is optional. In 1987 at a church luncheon we enjoyed this salad from church member Lorraine Brown," she wrote.

Nuetzel's health salad

1 large cabbage, grated

2 green peppers chopped

1 red pepper, chopped

1 carrot, grated

1/2 medium size bunch celery, chopped

1 cup vinegar

1/2 cup water

1/2 cup oil (optional)

2 cups sugar

1/2 teaspoon each, celery and mustard seeds

1 tablespoon salt (optional)

Combine vinegar, water, oil (if used) and sugar. Boil for 5 minutes and set aside to cool.

If salt is used, sprinkle it over cabbage and let stand for 1 hour. Otherwise, add all other ingredients to the cabbage and pour vinegar mixture over it. Let stand overnight and drain before serving.

Recipe requests

* Betty Mattingly of Owensboro, Ky., wants a recipe for minestrone soup like the one served at the Olive Garden Restaurants.

* Pat Copley of Jack Pine Village, Gilchrist, Ore., wants a recipe for Hawaiian meatballs made with ground beef and pineapple.

* Barbara Wright of Laurel Hill, N.C., wants a recipe for "cake in a jar" and directions for making banana butter.

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

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