Lemon pudding gives bread extra bit of zest

Recipe Finder

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

"A very unusual bread with a lemon filling" is the request of Susan Cole, no address, who writes, "It is called lemon bread and is served at the Red Lion Inn in Stockbridge, Mass."

Lois Schneider of Baltimore responded with a recipe from "The Red Lion Inn Cookbook."

Red Lion Inn lemon bread

Yields 2 loaves

3/4 cup margarine

1 cup sugar

3 eggs plus 1 egg yolk

3 1/3 cups flour

1 tablespoon plus 1/2 teaspoon baking powder

1 1/2 teaspoons salt

2 cups lemon pudding (see recipe below)

3 tablespoons milk

Heat oven to 350 degrees.

Grease 2 loaf pans.

In a large bowl, cream margarine and sugar thoroughly and add eggs one at a time, mixing well after each addition. Sift dry ingredients and add to the mixture. Add lemon pudding and milk. Mix until well blended.

Pour batter into prepared loaf pans and bake for 40 to 50 minutes or until a toothpick inserted in center comes out clean.

Lemon pudding

Yields 2 1/2 cups

3 tablespoons cornstarch

1 cup sugar

dash of salt

1 1/2 cups warm water

1/2 cup lemon juice

4 egg yolks beaten

1 tablespoon butter

In heavy saucepan, mix cornstarch, sugar and salt, and stir together. Add warm water and lemon juice. Cook over medium heat, stirring constantly, until mixture comes to a boil. Stir small amount of lemon mixture into the egg yolks and then add the yolks to the pan. Cook, but do not boil, until thick, 6 to 8 minutes, stirring vigorously to retain smooth consistency.

Remove pan from heat. Stir butter into lemon mixture until melted. Cover and allow to cool. Pudding will thicken more as it cools.

Basically, tomato soup

Helen Bean of Essex writes: "Help! I'm looking for a good, basic recipe for tomato soup."

Anne Tallarico of Laurel and LaVonne Thomsen of Brookings, S.D., sent in two very different recipes. Thomsen's is a basic recipe.

Thomsen's tomato soup

3 tablespoons butter or margarine

2 tablespoons flour

1/4 teaspoon each salt and pepper

1/2 teaspoon baking soda

2 cups milk

2 cups canned tomatoes, either chunk or pureed

Over medium heat, melt butter and add flour, salt, pepper and baking soda. Mix until smooth and gradually add milk and tomatoes. Stir until well heated but do not boil.

Tallarico writes that her recipe came from "Cooking in Quilt Country," and is "my very favorite recipe." She adds that "fresh tomatoes must be used."

Tallarico's tomato soup

Makes 2 1/2 to 3 quarts

4 pounds ripe tomatoes

3 tablespoons oil

2 cups chopped onions

1 cup chopped leeks

1 cup diced carrots

1 clove garlic, chopped

1/2 teaspoon sugar

2 tablespoons flour

6 sprigs parsley

2 sprigs fresh lovage or a celery rib with leaves

8 cups chicken broth

salt and pepper to taste

plain croutons

Peel, seed and roughly chop tomatoes, which should amount to about 6 cups. In a large saucepan, heat oil and saute the onions and leeks until wilted and golden. Add 2 cups of the tomatoes, the carrots, garlic and sugar and cook, stirring until the moisture has evaporated and the mixture is thick. Cooking time can vary from 10 to 25 minutes, depending upon the moisture of the tomatoes. Whisk in flour and cook for 2 to 3 minutes, stirring to cook flour and make smooth. Tie together the parsley and lovage or celery and add to saucepan. Add remaining tomatoes and 3 cups of broth. Cook for 10 to 15 minutes to release tomato juices and thicken slightly. Add the remaining broth, simmer for 20 minutes. Remove the parsley and lovage or celery and lightly process soup in a food processor, or put through a food mill. Season with salt and pepper and serve with croutons.

Recipe requests

Sophia Montgomery of Perry Hall writes, "I am looking for a recipe to make chocolate bobka bread just like Dean & Deluca in New York City."

xTC Marion Palmer of Rainier, Ore., writes, "My mother-in-law made patties out of red beans during the Depression. They tasted just like hamburgers. Hope you can help."

Chefs Gilles Syglowski and Kent Rigby, with chefs and students at the Baltimore International College, tested these recipes.

If you are looking for a recipe or can answer a request, 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 each recipe makes. We will test the first 12 recipes sent to us.

Pub Date: 3/19/97

Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.