Shirley McCoy of Crystal Lake, Ill., asked for a recipe for caramel candy like that which "a man from the church made in big batches for sale at the church fair. You could chew them without losing a tooth, and they had the greatest caramel, buttery flavor."
Mary Cadwell of Sioux Falls, S.D., answered the request. "These are very soft and very rich with a buttery caramel flavor that melts in your mouth," she said. "I make them every Christmas, and everyone loves them."
A recipe for Almond-Flavored Poppy-Seed Muffins was the request of Mrs. L. J. Stevens of Sioux Falls, S.D. The selected recipe came from Felicia Whitney of Hudson, N.H., who notes that the muffins are her family's favorite.
Makes about 4 dozen candies
1 cup butter
1 cup cream
1 cup milk
1 cup brown sugar
2 cups granulated sugar
1 cup light corn syrup
Mix ingredients together in a heavy 3 1/2-quart saucepan and cook to 240 degrees (soft-ball stage) on a candy thermometer, about 10 minutes over high heat. Pour into a shallow, greased, square pan and let set until firm.
Cut into pieces and either put them in little candy cups or wrap them in colored cellophane wrap that has been cut into little squares. If they aren't wrapped individually or kept separate they will soften and run together.
Tester Laura Reiley says you should "make sure the thermometer reaches 240 degrees. These are very soft caramels that will ooze if the soft-ball stage isn't achieved. Also, the caramel is very sticky, so be sure to grease pan (a deeply lipped cookie sheet works well), and also grease your hands when trying to remove individual cut caramels. They can also be
wrapped in wax-paper squares and secured by twisting the paper's ends."
Almond Poppy-Seed Muffins
Makes 12 to 16 muffins
3 cups flour
3 tablespoons poppy seeds
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup butter or margarine, softened
3/4 cup sugar
1 1/4 cups milk
1 teaspoon almond extract
Preheat oven to 350 degrees. In a small bowl, combine flour, poppy seeds, baking powder and salt; set aside. Cream butter and sugar. Add milk, eggs and almond extract; mix until combined. Add flour mixture and stir until just moistened. Do not over mix. Spoon into prepared muffin tins (either greased or with paper cups), until each cup is two-thirds full. Bake 25 to 30 minutes or until tester comes out clean. Allow to cool 10 minutes and remove from pans.
Note: Batter can also be made in a loaf pan. Allow 45 to 50 minutes to bake.
* Mary Bergmann of St. Augustine, Fla., says she can duplicate the Oriental salad sold at Applebee's restaurant, but she can't seem to duplicate the salad dressing. "The salad is made with romaine, almonds, chicken pieces and chow mein noodles," she says.
* Clyde M. Tester of St. Augustine, Fla., writes: "Would like to have a delicatessen-style New York potato salad."
* Edna Robel of McHenry, Ill., writes that she is searching for a recipe "my grandmother called Hasenpfeffer. I have found many but none with the ingredients she used, which were cooked prunes, gingersnaps, bay leaves, pepper, cloves and vinegar. There was no wine or sour cream. It was done in a big soup kettle and served with meat and homemade dumplings."
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: 12/24/97