Nut bread, filled cake are both easy to make

Recipe Finder

November 12, 1997|By Ellen Hawks | Ellen Hawks,SUN STAFF

A nut-bread recipe that was on the old Bisquick box was the request of Frankie Zehrung of Shelton, Wash.

A host of nut-bread lovers responded with the recipe. They included Jan Miller of St. Augustine, Fla., Lily M. Butt of Perry Hall, Mrs. Arthur R. Mason of Baltimore, Peggy Winchell of Fayetteville, N.C., and Vivian J. Glover of Joppatowne.

Nut bread

3 cups Bisquick

1/2 cup sugar

1 egg

1 1/4 cups milk

1 1/2 cups chopped nuts

Preheat oven to 350 degrees.

Blend first four ingredients and beat hard for 30 seconds. Stir in nuts. Pour into well-greased 9-by-5-by-2 1/2 -inch loaf pan and bake for 45 to 50 minutes until toothpick stuck into center comes out clean. A crack in the top is typical. Cool before slicing.

Jan Miller noted that for a banana nut bread the amount of sugar should be changed to 3/4 cup, milk to 1/2 cup and nuts to 3/4 cup, and 1 cup mashed bananas should be added.

Strawberry cream cake was the request of Laura M. Benedickt-Burnett of Rapid City, S.D., who says she found the recipe "several years ago, 1970s or '80s, in a magazine, and I lost it."

Chef Kent Rigby chose identical responses from Katherine Geier of Ellicott City, Barbara King of Glenelg, Jane C. Grove of La Plata, Cynthia Piechocki of Westminster and JoAnne Springer Matschular of Baltimore.

Strawberry cream cake

Yields 1 (10 inch) cake

1 (14.5-ounce) package white angel food cake mix

1 (8-ounce) package cream cheese, softened

1 (14-ounce) can sweetened condensed milk

1/3 cup lemon juice

1 teaspoon almond extract

2 cups sliced fresh strawberries

1 (8-ounce) carton frozen whipped topping, thawed

additional strawberries optional

Prepare angel food cake according to package directions, using a 10-inch tube pan. Invert pan on funnel or bottle for 2 hours or until cake is completely cooled. Loosen cake from sides of pan using small metal spatula and remove from pan.

Cut a 1-inch slice crosswise from top of cake and set top aside. Leaving intact a 1-inch ring of cake around the center hole and on the outer rim of the cake, cut a channel, or tunnel, for the filling in the remaining cake with a sharp knife; carefully remove cake pieces, pulling them out with fingers, leaving a 1-inch layer of cake on the bottom. Reserve cake pieces.

Beat cream cheese until light and fluffy. Add milk and mix well. Stir in lemon juice and almond extract. Fold in cake pieces and strawberries, spoon into tunnel in center of cake. Top with the reserved cake slice. Chill 8 hours or overnight. Frost with whipped topping. Garnish with additional strawberries, if desired.

Recipe requests

* Norma Brach of Reisterstown would like to have a recipe for chicken Waikiki. "There was chicken and pineapple and, I think, onions and green peppers."

* Ozlen Demicci of Baltimore wants a butternut-squash soup "like the one they have at Harvey's Restaurant in Green Spring Station. I'd also like to have a pumpkin chocolate-chip cookie. They are almost cake and not very crunchy but they taste great."

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

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

Pub Date: 11/12/97

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