Lemon cake's a treat -- and no chocolate!

RECIPE FINDER

October 28, 1998|By Ellen Hawks | Ellen Hawks,SUN STAFF

For Ruth Velker of Baltimore, chocolate isn't a treat. She wrote, "Do you have a recipe for lemon pudding cake for all of us pTC who cannot eat chocolate. It would really be appreciated."

The request for a nonchocolate confection brought many responses, including recipes from Bonnie Hull of Williamsport, Elsie Hegwood of Baltimore, Charlotte S. Grimsley of Monessen, Pa., Rebecca F. McCamey of White Oak, Pa., and Jane W. Courtney of Monkton.

Tester Laura Reiley chose a recipe from Grace Lane of Clarksville.

Lemon Custard Pudding Cake

Serves 6-8

6 tablespoons all-purpose flour

6 tablespoons butter or margarine, melted

2 cups sugar

4 eggs, separated

1 1/2 cups milk

grated peel of 1 lemon

2 tablespoons fresh lemon juice

confectioners' sugar

In a large mixing bowl, combine flour, butter or margarine and 1 1/2 cups sugar. Beat egg yolks and add to mixing bowl along with milk and lemon peel. Mix well. Add lemon juice. In another bowl, beat egg whites until stiff, slowly adding remaining 1/2 cup sugar. Fold into batter. Pour into a greased, 2-quart baking dish or ramekins. Place in a shallow pan of hot water and bake at 350 degrees for 50-55 minutes, or until lightly browned. Serve warm or chilled with confectioners' sugar dusted on top.

Tester Reiley's comments: "The results of this recipe are quite remarkable. It yields a cakelike exterior and a molten, pudding interior, both with an intense lemony flavor. The egg-white meringue gives it a soufflelike appearance and texture. Scooping it from the baking pan with a spoon, you get a layer of fluffy meringue, a layer of cake and a center of silky custard. It would be best to cool the cake in the oven, heat turned off and with the door open, so that it cools gradually and does not cave in in the middle."

Recipe requests

Virginia Garletts of Dunbar, Pa., writes that she attended a baby shower where various kinds of cookies were served. "One was similar to the no-bake chocolate cookie made with oatmeal but this one was peanut butter flavored. I'd like to find this recipe."

Edwin S. Krell of Glen Burnie writes, "Years ago, my mother made a fried dough we used to call doughgies. I would like to know if anyone still has the recipe for fried dough. I know it was made with yeast."

Mavis Martin of Aberdeen, N.C., writes, "I would like to have the recipe for walnut raisin cookies like Wal-Mart sells in its bakery."

Theresa Lonko of Catonsville wants a recipe that she had more than 20 years ago. "It is called Katharine Hepburn's brownies and came from a magazine, I believe Ladies Home Journal," she wrote. "I have never tasted a brownie so great since then. Please help."

Jane DeLong of Lebanon, Ore., is seeking an egg and cheese casserole. "I know it had 1 cup of Cheddar and 1 cup of Swiss cheese, lots of eggs and some green chili. It is baked in the oven and can be frozen. It works so well for Christmas brunch because it can be made ahead of time."

Addie Little of Baltimore writes that she is seeking a recipe for a Jamaican rum cake. "I've eaten it at weddings and during holidays. I know it is a Jamaican custom. I would deeply appreciate your help finding this recipe."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 21278. If you send in more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Letters may be edited for clarity.

Pub Date: 10/28/98

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