Caramel

Nancy Hannah from Baltimore was looking for a recipe for a quick and simple single-layer cake with a caramel icing. She thought the cake might have been called Caramel Frosted Picnic cake and was made with the one-bowl method. She said the cake was ideal for taking to picnics because it held up well and was easy to transport. Gladys Wilt from Lothian sent in a recipe from her copy of "The Joy of Cooking," 1953 edition, for Hurry-Up Caramel Cake that she thought might be close to what Hannah was looking for. The name of this cake speaks for itself.

There's something dreamy and perfect about an outdoor living space, especially in the balmy days of summer. Whether your space is large or small — whether you plan to kick back on a single chaise longue, or have couches, an outdoor bar and a firepit — experts say you can create an oasis that suits your fancy and spirit. "Decide first what the space will be used for," says Carol Grillo, an artist and certified interior designer who heads Carol Grillo Designs in Ruxton. "Will it be an area for eating, lounging poolside or seating for entertaining?"

Sue Schatz of Abingdon requested a Milky Way Cake recipe, and Carol Katsampis of Ellicott City replied with tester Laura Reiley's choice. Milky Way Cake Serves 16 to 20 six 2.10-ounce or 13 fun-size Milky Way candy bars 1 cup (2 sticks) butter, divided use 2 cups sugar 4 eggs 2 1/2 cups flour 1/2 teaspoon baking soda 1 cup buttermilk 2 teaspoons vanilla extract 1/2 to 1 cup pecans, chopped (optional) frosting (see recipe) Melt candy bars and 1/2 cup butter in the top of a double boiler over simmering water.

Clarence Gary, a self-described "late bloomer" now in his mid-40s, didn't start cooking until about 10 years ago, and he didn't enter a cooking contest until about a year ago.But last month, Mr. Gary, who lives in Chillum in Prince George's County, cooked his way to a finalist position at the 41st National Chicken Cooking Contest in Atlanta with his recipe for caramelized chicken. Months earlier, a panel of judges had placed his recipe first among hundreds that Marylanders submitted to the contest, and asked Mr. Gary if he'd like to represent the state at the national cook-off.

If you won't be in the Grandstand at Pimlico, you can still celebrate the 138th running of the Preakness Stakes in style with a black-and-gold party. Black and gold — the colors of the Calvert family — pop up everywhere at the Preakness, from the state flag to the winner's wreath of black-eyed Susans. Recreate that feeling at home with black and gold stacks of polenta, goat cheese and olives, deep brown chocolate bread pudding with a gold topping, and Black & Tans, a fruity cocktail with turn-of-the-century Maryland roots.

Many summer resorts boast spectacular beaches and a vast array of fabulous accommodations. So what distinguishes one beach town from another? Along coastal Delaware, it's the indigenous flavors that set it apart from its sand-strewn neighbors to the north and south. This season, go beyond those cookie-cutter chain restaurants and pizza dives - and indulge in the most savory sips and bites at the beach. Along with some revamped favorites, we've uncovered delectable new destinations for haute cuisine, homegrown produce and seafood, locally brewed and distilled libations, markets and food tours.

"I want a caramel icing like the one my mother made when I was growing up," writes Lily Mae Romans of Baltimore."My sisters and I have never been able to duplicate it."Allison Currie of Baltimore responded with a recipe that her mother made. "It was the only frosting I felt worthy of my birthday cake year after year," she wrote.Currie's caramel frosting2 cups packed brown sugar1 tablespoon margarine1 tablespoon corn syrup1/2 cup milk1/3 cup margarine2 1/2 cups sifted confectioner's sugar4 tablespoons hot milk1 teaspoon vanillaBoil first four ingredients to 235 degrees, or when a soft ball forms in cold water.

IF AT FIRST your sugar doesn't caramelize, try, try again. That is what I did recently when I wrestled with an orange-caramel dessert. I lost the first two bouts, but bounced back for a victory in the third. Basically, this is a pretty simple dish. It is thick orange slices, heated in butter, then served with a sauce made of sugar, water and orange juice. The trick is to caramelize the sugar, that is heat it with water, until it reaches a golden-brown color, then fold in the orange juice.

A bona fide chocoholic, I adore Valentine's Day, when I can indulge in my favorite ingredient without guilt. When February rolls around, I start thinking about what chocolate confection to prepare. This year, I have decided to make one of those luscious dark-chocolate flourless cakes. I recently spotted a recipe in a French cookbook for one that had a slightly different twist. What caught my attention was the fact that the sugar was first caramelized, then diced butter and chopped chocolate were stirred into the hot liquid until they melted.

I can proudly state that I now know a considerable amount about the savings and loan industry in Baltimore. "Please," I can hear you readers fervently praying, "let us in on some of the complex issues facing the finance industry today. And then wake us up!" For the past six months or so, I have been writing the 100-year history of a truly unique savings and loan association in Baltimore, Eladesor Laredef; its name has naturally been spelled backwards for privacy protection. But I am not going to tell you much about this venerable institution, because that would spoil the book.