Tofu rice pudding recipe is a gift for a friend

Recipe Finder

February 19, 1997|By Ellen Hawks | Ellen Hawks,SUN STAFF

Tofu rice pudding is an unselfish request from Donna L. Van Tassel of Glen Burnie who writes that her friend lost the recipe and "I would like to help her find it."

A response was received from Herbert D. Andrews of Baltimore which was chosen by our tester, chef Gilles Syglowski.

The chef noted, "I am not big on tofu, but this recipe is very interesting and very good."

Andrews tofu rice pudding

12 ounces tofu, mashed

1 cup cooked brown rice

1 cup milk

3 tablespoons honey

1/4 teaspoon salt

1/4 teaspoon cinnamon

1/4 cup raisins

1 teaspoon oil

3 tablespoons crushed corn flakes or cracker crumbs

2 tablespoons butter

Heat oven to 350 degrees.

Combine first seven ingredients in a large bowl and mix well. Coat a 2-quart casserole with oil and spoon in the tofu-rice mixture. Sprinkle with the crushed corn flakes or cracker crumbs, dot with butter and bake for about 25 minutes or until the pudding is set or firm.

Andrews notes that the crushed corn flakes and butter topping may be omitted and the mixture placed in a large saucepan over low heat and cooked for 10 to 15 minutes or until it is firm.

A recipe for biscotti, "similar to La Piccolina's Pecanette Shortbread Crisps made by the La Piccolina Co. in Georgia is the recipe I would like to have," wrote Paula Moore of Owensboro, Ky.

Biscotti is the twice-baked cookie from Italy that is hard, crisp and wonderful for snacks or for dipping in wine, tea or coffee. Fern Kasten of Parker, S.D., sent in Syglowski's choice.

Kasten's biscotti

Makes 2 1/2 dozen cookies

2 cups all-purpose flour

3/4 cup sugar

1/2 cup slivered almonds, chopped and toasted, optional

3/4 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon vanilla extract

1 teaspoon almond extract

1/3 cup egg substitute

1/3 cup apple sauce

vegetable cooking spray

Heat oven to 350 degrees.

Combine first 5 ingredients in a large bowl. Combine vanilla and next 3 ingredients and add flour mixture, stirring until well-blended. Dough will be dry.

Turn dough onto a lightly floured board or other surface and knead lightly 7 or 8 times. Shape dough into a 16-inch long roll. Place roll on a baking sheet coated with cooking spray and flatten roll to 1-inch thick.

Bake 30 minutes. Remove from baking sheet to a wire rack and let cool for 10 minutes. Cut roll diagonally into 1/2 -inch slices. Place cut sides down on baking sheet. Reduce oven to 325-degrees and bake 10 minutes. Turn cookies over and bake an additional 10 minutes. Remove from baking sheet and let cool completely on wire rack.

Recipe requests

Missy Silver of Owings Mills would like a recipe for Harvey Wallbanger Cake. She writes that she does not know "how much beer, vodka, eggs and oil is needed."

Marion Greenwalt of Catonsville writes that she is interested in having the Silber's Bakery cheesecake recipe.

Mary Martin of Dundalk wants a recipe for Jewish apple cake.

Marla Arnold of Fayetteville, N.C., writes that she and her husband tasted the best fudge they ever had at the North Carolina State Fair. "It was a pumpkin, yes! pumpkin fudge. We were surprised and of course the recipe would not be shared. Could you help?"

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, write 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: 2/19/97

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