Call it bread or cake, or just say it's a treat

Recipe Finder

November 04, 1998|By Ellen Hawks | Ellen Hawks,SUN STAFF

A Parsnip-Pecan Bread recipe was the request of Dolores Greenberg of Kelso, Wash. The recipe, she wrote, "was given out on the 'Victory Garden,' PBS Channel 10, but I couldn't get it. It sounds something like zucchini bread, but I think it had less sugar because parsnips are sweeter."

Similar responses - some identifying the recipe as bread, others as cake - arrived from Debbie Holter of Fallston, Bettie Nyquist of Sioux Falls, S.D., Rose J. Katen of Falls Church, Va., Elizabeth Sykes of Towson and Anne Tallarico of Laurel.

Tester Laura Reiley chose the recipe from Debbie Holter, who noted that "The recipe appears in 'The Victory Garden Cookbook' by Marion Morash, whose husband produces the 'Victory Garden' PBS show."

Parsnip-Pecan Cake

Serves 12

1 1/4 cups salad oil

1 1/4 cups sugar

2 cups flour

1 tablespoon baking powder

1 tablespoon baking soda

2 teaspoons cinnamon

1/4 teaspoon salt

4 eggs

3 cups grated raw parsnips

1 1/2 cups finely chopped pecans

Thoroughly combine oil and sugar. Sift together dry ingredients. Add to oil and sugar mixture, alternating with eggs, beating well after each addition. Mix in parsnips, then pecans. Pour into a buttered, 10-inch tube pan. Bake in preheated 325-degree oven for 1 hour and 10 minutes. Cool in the pan for 10 minutes before removing.

Tester Reiley's comments: "This makes a dense quick bread that people have trouble identifying. Is it a zucchini bread or a carrot cake? The cinnamon and nuts lend a sweetness and richness that make it equally successful as a light dessert, a breakfast bread or even an accompaniment to a meal. Test the bread for RTC doneness with a long toothpick or skewer; mine required the full baking time plus a few minutes extra."

Recipe requests

* Maxine A. Dubinsky of Owings Mills is seeking a recipe for a "gefilte fish loaf that was available from Bluefeld/Danielle caterers. They, unfortunately, have gone out of business," she wrote.

* Joyce M. Kelly of Ellicott City writes that she wants "to make fig newtons. I have a recipe for fig bars but would like something that is more like a cookie. Would also like recipes for fig preserves or stewed figs."

* Paul, Alice and Chris Kozay of Clifton, N.J., are requesting a recipe for a pumpkin cheesecake with a toasted hazelnut crust. Paul Kozay wrote, "We, my wife and my daughter, have lost our copies of the recipe and our countless efforts to duplicate it have not been successful. Hope you may be able to get us a copy of one of the best cheesecakes we have ever eaten."

* Betty Beaver of Rapid City, S.D., wants to find a recipe for a rich pecan pie. "It was in a magazine and called for 2 pounds of real butter and was called something like 76th Street Cafe Pecan Pie. Thanks for your help."

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: 11/04/98

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