Reader opens can on dirt and worms

Recipe Finder

March 13, 1996|By Ellen Hawks | Ellen Hawks,SUN STAFF

In the Recipe Finder columns for March 13 and March 20, an incorrect amount of yeast was listed for Hunter's yeast doughnuts on the 13th and for Hutzler's cheese bread on the 20th. The correct amount of yeast in a package of dry yeast is 1/4 ounce.

It was amazing to learn how many readers enjoy and know how to prepare this dirt and worms recipe.

Susanne Grube of Hunt Valley asked for it. "Do you or one of your readers have a recipe for dirt or mud cups? I believe they're made with Oreo cookie crumbs, pudding and gummy worms," she wrote.

Chef Gilles Syglowski chose the identical recipes of Debra Stentzel and Natalie Horner of Walla Walla, Wash., and Florence G. Henderson of Baltimore. Dirt cups


Makes 8 to 10 servings

1 package (16-ounces) chocolate sandwich cookies

2 cups cold milk

1 4-serving size package Jell-O chocolate instant pudding

1 8-ounce tub Cool Whip topping, thawed

8 to 10 (7-ounce) paper or plastic cups

gummy worms and frogs, candy flowers, chopped peanuts or granola, for decorations

Crush cookies in zipper-style plastic bag with a rolling pin or in a food processor.

Pour milk into large bowl and add pudding mix. Beat with wire whisk for 2 minutes and let stand 5 minutes. Stir in Cool Whip and 1/2 of the crushed cookies. Place about 1 tablespoon crushed cookies in each cup and fill cups about 1/4 full with pudding mixture. Top with remaining crushed cookies.

Refrigerate 1 hour or until ready to serve. Decorate as desired.

Doughnut memories

Perhaps you'd enjoy trying a yeast doughnut like the one requested by Frances Molohon of Owensboro, Ky. -- "one that is yeasty, porous, light, sticky and not very sweet, which I remember in my youth, 1935 to 1955, in particular," she wrote.

Beth Hunter of Timonium answered with a recipe which is "a yeast-y doughnut," she wrote.

Hunter's yeast doughnuts

Yields 20 doughnuts

1/4 cup warm water (105 to 115 degrees)

1 2-ounce package dry yeast

3/4 cup warm milk (same temperature as above)

1/3 cup sugar

3 tablespoons butter, softened

1 teaspoon salt

3 3/4 to 4 1/2 cups all-purpose flour

2 eggs

vegetable oil for frying

vanilla or chocolate glazes, optional

Place warm water in warm bowl. Sprinkle in yeast. Stir until dissolved. Add milk, sugar, butter, salt and 1 1/2 cups flour, blend well. Stir in eggs and enough remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning the dough to oil all sides and cover. Let rise in warm place until doubled, about 1 hour.

Punch down dough. Place on floured surface and roll to 1/2 -inch thickness. Cut into shapes using 2 1/2 -inch doughnut cutter. Reroll extra pieces of dough, cut them into shapes and place all on greased baking sheets. Cover, let rise in warm place until doubled in size, about 1 hour.

In a large, heavy saucepan, pour oil to 1-inch depth. Heat to 375 degrees. Place 2 to 3 doughnuts in oil. Handle dough as little as possible to prevent falling. Cook about 1 minute on each side or until golden brown. Drain on paper towels. Repeat with all doughnuts.

Vanilla glaze: In small bowl combine 2 cups sifted confectioners' sugar, 1/3 cup milk and 1 teaspoon vanilla extract. Stir until smooth.

Chocolate glaze: To above mixture add 1/4 cup unsweetened cocoa.

For vanilla glaze, dip warm doughnuts into vanilla glaze. For chocolate glaze, let doughnuts cool and spread them with chocolate glaze. Drain on rack set over a sheet of wax paper.

Recipe requests

Theodore G. Greene of Baltimore writes that for 47 years "you couldn't get me near a kitchen. I would have rather starved than cook. Over the last three years I have experimented cooking dishes. Cooking for me has become a creative relaxing pastime, sometimes bordering on the obsessive." He wants two recipes that his wife loves. They are those similar to Pargo's baked potato soup made with three cheeses, and Boston Market's creamed spinach.

Kathi Walker of Woodbine would be grateful if she could obtain a recipe similar to that served at Taurasos Restaurant in Frederick. "It is a wonderful cream soup of roasted red pepper, goat cheese and shrimp."

Mrs. J. Nelson of Baltimore is looking for a recipe for raisin pie that does not use honey, "which makes the pie too sweet and that's the only one I can find so I'm asking for help."

Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes. 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.

Pub Date: 3/13/96

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