Sweet aromas of Thanksgiving swirl in a soup bowl

Recipe Finder

August 28, 1996|By Ellen Hawks | Ellen Hawks,SUN STAFF

The search is over for John Powers of Ellicott City who requested a "recipe for a very distinctive pumpkin soup." He writes that he and his wife enjoyed the soup at the Jekyll Island Club Hotel in Georgia and the "soup tasted almost like pumpkin pie mix with hints of cinnamon, cloves, nutmeg and ginger. It didn't have onion or garlic or other strong garden spices like others we have had. We have prepared perhaps a half dozen pumpkin soup recipes, but none of them came close."

Chef Gilles Syglowski chose the soup recipe from Judy Miller of Columbia, who calls her soup Venezuelan pumpkin soup and says "it is our favorite."

Venezuelan pumpkin soup

Makes 4 to 6 servings

2 tablespoons butter or margarine

2 tablespoons flour

2 1/2 cups milk

1 (1-pound) can plain pumpkin

1 teaspoon salt

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 cup brown sugar

1/2 cup consomme

1 egg yolk, beaten

In a large saucepan, melt butter and stir in flour to mix well. Gradually add milk and heat slowly to thicken, stirring constantly. Add pumpkin, salt, sugar, spices and consomme. In separate dish beat egg yolk, adding a small amount of hot pumpkin and stirring well. Add to saucepan slowly and stir well.

Custom crackers

Jean Venter of Milton Freewater, Ore., requested a graham cracker recipe because she "likes the homemade ones better than the store ones."

Meg Kimble of Annapolis responded.

Kimble's cinnamon whole wheat grahams

Makes 2 dozen crackers

1 1/2 cups whole wheat flour

1 cup all-purpose flour

3/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup (1 stick) butter, softened

3/4 cup firmly packed brown sugar

1/4 cup milk

1 1/2 teaspoons pure vanilla extract

3 tablespoons granulated sugar

1/2 teaspoon ground cinnamon

Heat oven to 350 degrees.

Combine first five ingredients and mix well. Cream butter and gradually add brown sugar, mixing well. Stir together the milk and vanilla. Add flour mixture alternately with the milk mixture to the butter mixture beginning and ending with flour. Shape dough into a flat disc, wrap in wax paper and chill for 2 hours.

Divide dough in half and roll each portion directly into a large lightly greased baking sheet to a 12-by-10-inch rectangle. Dough will be thin.

On each sheet, cut dough into 12 (5-by-2-inch) rectangles. Lightly score each rectangle in half using the dull side of a knife. Prick surface of each rectangle in three parallel rows using a fork.

Combine 3 tablespoons granulated sugar and 1/2 teaspoon cinnamon, stir well and sprinkle evenly over rectangles.

Bake for 12 to 15 minutes on top rack of oven. Separate crackers, remove from baking sheets and cool completely on wire racks. Store in airtight containers.

Recipe requests

* Janice P. Miller of Fayetteville, N.C., says she grew up enjoying the birthday cake that the "lady next door used to make me. It was a white or yellow cake with a nut and butter frosting using filbert nuts chopped real fine. Also, I'd like to know a good recipe for using Brazil nuts and a way to shell them easily."

* Joan Bourquin of Severna Park writes "my mother has been looking for a recipe for Friendship Fruit. The fruit was fermented and maybe had brandy in it. We used to keep it in a cut glass jar on the counter. It was great on ice cream or pound cake. We would appreciate it if anyone has this recipe."

* Ellen Embry of Hartford, Ky., wants a recipe for a buttermilk pie.

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.

Pub Date: 8/28/96

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