Recipe Finder

RECIPE FINDER

June 01, 2005|By Julie Rothman | Julie Rothman,SPECIAL TO THE SUN

Denise Imrise from Burlington, N.J., was trying to find a recipe for what she called Robert Redford Pie. Many readers seemed to know just what she was looking for.

The recipe Carolyn Short from Sparks sent in came from her son many years ago. She says it was called "John Wayne Cake" then and today it might be called "Brad Pitt Cake." But whatever you want to call it, most will agree that this is a luscious and rich dessert that is easy to make.

This recipe calls for a flour-and-nut crust that was very tasty, but a graham-cracker crust certainly could be substituted if one preferred.

Be sure to allow enough time for the dessert to firm up in the refrigerator - three hours minimum, overnight is even better. Keep in mind that a small piece of this rich dessert goes a long way.

Recipe requests

Martha Cukor of Baltimore is looking for a recipe from many years ago called "Fudge Froggies." It was a dessert that was denser than brownies, but not quite fudge.

Carolyn Schreiber of St. Augustine, Fla., is looking for a recipe called "Shrimp Bamboo." It was shrimp with artichoke hearts served on a bed of pasta.

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, put each on a separate piece of paper with your name, address and daytime phone number. Names must accompany recipes in order for them to be published. The Sun reserves the right to edit letters for clarity.

Next Best Thing to Robert Redford

Serves 16

PASTRY:

1 cup flour

1 stick butter

1 cup chopped pecans

LAYER 1:

1 cup powdered sugar

one 8-ounce package cream cheese

1 cup Cool Whip (from a 12-ounce container)

LAYER 2:

1 small package instant chocolate pudding

1 small package instant vanilla pudding

2 cups cold milk

TOPPING:

remaining Cool Whip

shaved chocolate

and/or nuts

Make pastry: Mix the flour, butter and pecans, by hand or in a food processor, and pat into a 9-inch-by-13-inch baking dish. Bake at 350 degrees for 20 minutes or until golden-brown. Cool.

Make the first layer: Cream the powdered sugar, the cream cheese and the Cool Whip and spread over cooled crust.

Make the second layer: Beat the puddings and the milk until mixture is thick

Spread over the first layer.

Before serving, top with remaining Cool Whip and sprinkle with shaved chocolate and/or chopped nuts.

Per serving: 330 calories; 4 grams protein; 20 grams fat; 11 grams saturated fat; 32 grams carbohydrate; 1 gram fiber; 33 milligrams cholesterol; 276 milligrams sodium

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