Shirley VanBibber of Smithton, Pa., is seeking a lost recipe. "It was called Frost Bites and it had oats, orange juice, orange rind and raisins. The cookies were dunked in melted white baking chocolate. You are my last hope."
Her response came from Martha Ward of Glen Burnie, who noted the Sun Maid Raisin recipe that she sent is like those that come in the coupon sections in the newspaper.
Makes about 3 dozen
3 tablespoons orange juice or orange-flavored liqueur
3/4 cup raisins
1/2 cup (stick) butter or margarine, at room temperature
3/4 cup sugar
1 large egg
2 teaspoons grated orange peel
1 cup all-purpose flour
1 teaspoon baking soda
1 1/2 cups rolled oats
8 ounces white chocolate baking chips
1 teaspoon vegetable oil or shortening
In a small bowl, combine orange juice and raisins; let stand overnight. In a large bowl, beat butter and sugar until fluffly. Beat in egg and orange peel. In another bowl, combine flour and baking soda; stir into butter mixture. Add raisins, any soaking liquid, and oats; mix well. Drop by rounded teaspoonsful onto greased baking sheets, spacing 2 inches apart; flatten slightly. Bake at 350 degrees for 10-12 minutes. Transfer to racks and cool completely. In a small deep microwave-safe bowl, heat chocolate and oil 3-4 minutes on low power, stirring once. Let stand 2 minutes, stir until smooth. Dip one-third of cookie in choclate; set on waxed-paper-linedbaking sheets. Chill until chocolate is firm.
Tester Laura Reiley's comments: "The orange flavor adds real interest and novelty to these oatmeal cookies. And the white chocolate gives them a level of luxury that few oatmeal cookies ever experience. After about a day, the white chocolate begins to soften a little bit unless refrigerated, so eat them quickly or store them in the fridge. Allow the baking cookies to brown just slightly around the edges for crispy cookies; remove them from the oven at the first sight of browning if you like your cookies softer."
Walter J. Smith of New Stanton, Pa., is seeking a recipe for pickles made with grape leaves in a crock or wooden barrel and would like to know what goes in the brine.
Jane Stricklen of Baltimore writes: "About two years ago, the most delicious Brunswick Stew I've ever tasted was served in the cafeteria at the Virginia Museum of Fine Arts in Richmond. I've tried to duplicate it but can't come close."
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 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. Please type or print contributions. Letters may be edited for clarity.