In last week's Recipe Finder, 1 cup of sugar was omitted from the ingredients list for the million dollar pie. However, instructions for making the pie specifically called for 1/2 -cup sugar to be added to egg yolks and the remaining 1/2 -cup sugar added to the egg whites, which may have been sufficient instructions for those interested in making the pie.
Chef Gilles Syglowski laughs when he describes testing this recipe. "I was more interested in the results of the cake than the size of the jar it was baked in. Consequently I put it in a regular jar, and the neck was too small to get the cake out," he explains sheepishly.
FOR THE RECORD - CORRECTION
Still, he says, the cake is very good. "But," he warns, "be sure you pick the right size jar."
Anna M. Erickson of Crooked River Ranch, Ore., sent in the recipe, along with some advice from her Oregon State University extension agent, who advised freezing home-canned quick bread to avoid any growth of bacteria.
Erickson's cake in a jar
2/3 cup shortening
2 2/3 cups sugar
2/3 cup water
2 cups applesauce
2 1/3 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons salt
1 teaspoon each cloves and cinnamon
2/3 cups nuts dredged in flour
Heat oven to 325 degrees. Cream shortening and sugar together and add eggs, water and applesauce. Beat well together. Sift together flour, soda, baking powder, salt and spices and add to creamed mixture. Pour into about 7 or 9 well-greased, wide-mouth pint jars. Fill half-full. Bake for 45 minutes and remove jars 1 at a time. Wipe rim with damp cloth and seal with lid and ring.
Erickson says her cakes don't last long enough to worry about storage, but Jeanette Jeffrey, a faculty assistant in food and nutrition from the University of Maryland's Cooperative Extension Service in Cockeysville, recommends freezing them. Jeffrey says that if cakes in a jar are not processed properly, bacteria could grow. She advises that buying a cake in a jar at a bake sale or similar event should be done with care. "I wouldn't throw caution to the wind in such a case," she says.
Jacquelyn Keller, a home economist with the University of Maryland Cooperative Extension Service, agrees that cakes baked in jars should not be stored for any length of time on the shelf. "Be sure you have jars that are safe to freeze," she adds.
In lieu of a million dollars, prepare a "million dollar pie." The request came from Sherry Givens of Rockport, Ky. Her answer came from Ferril Klingensmith of Bend, Ore., who has prepared this pie many times and says it is heavenly.
Million dollar pie
Serves 5 or 6
1 baked 9-inch pie shell crust
3 eggs, separated
1 large lemon, juice and grate peel
1 tablespoon butter
Place beaten egg yolks, 1/2 cup sugar, the lemon juice, grated rind and butter in double boiler and cook just until thickened. Stir often and don't overcook. Set aside and beat egg whites until stiff, adding remaining 1/2 cup sugar. Fold whites into cooked mixture and place in pie shell. Store in refrigerator until ready to serve. Top with whipped cream if desired.
Klingensmith offers some additional ideas she uses. "For a 10-inch baked shell I use 4 egg yolks and slightly more sugar. Also, I add about one-half of the beaten egg whites to the mixture and use the remainder for meringue topping, browned slightly in the oven for a few minutes. Then I chill."
The pie, she adds, has no flour, no water, no dairy products.
Judy Price of Belcamp has been seeking a carrot cheesecake and would appreciate help.
Julia Crain of Baltimore wants a peach Melba ice cream pie. "The crust has coconut, the ice cream was vanilla and the peaches had a raspberry sauce."
Cheryl Valentine of LaPine, Ore., is seeking a muffin recipe "that was on a corn flake box. They were very moist and had grated carrots, corn flakes and were very good. I hope someone out there has this recipe."
Robin R. Sisselman writes "one of my favorite restaurants is Tio Pepe and I love their pine nut cake. I would love a recipe like that."
Barbara Wright of Laurel Hill, N.C., says she has several requests. She would like to have a recipe for "sweet banana pepper rings which are put up in corn syrup, vinegar, onions, water and spices. Also General Tso's chicken and sesame chicken, which is chunks of crunchy fried chicken that are tender on the inside and in a brown sesame sauce.
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, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.
Put each recipe 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.
Pub Date: 7/17/96