Sour Cream

A Sweet Potato Cheesecake was the short-and-sweet request of Catherine Adams of St. Augustine, Fla. A response came from Barbara Jones of Lutherville, who said she found the recipe in a Philadelphia brand cream cheese cookbook.Sweet Potato CheesecakeServes 12-161 cup gingersnap crumbs1/2 cup finely chopped pecans3 tablespoons margarine, melted2 (8-ounce) packages cream cheese1 (17-ounce) can sweet potatoes, drained1/2 cup sugar1/4 cup orange juice2 eggs1/2 cup sour cream1 teaspoon cinnamonminiature marshmallows, for toppingCombine crumbs, pecans and margarine, and press into the bottom of a 9-inch springform pan. Combine cream cheese, sweet potatoes and sugar.

For more than three years my talented culinary assistant, Charles Worthington, has spent hours helping me create and test recipes for this column. He is a gifted cook, so it was not a surprise to me when recently he was offered a major position at a national magazine halfway across the country. I and many of his other friends and colleagues wanted to give him a going-away party where he was the guest, and we did the cooking.After many phone calls, we settled on a date and a format. The fete would be a cocktail party, and each of us would bring an appetizer to share.

Here are some reasons I've come up with as to why I could not find a parking space at Don Pablo's in Owings Mills at 6 p.m. on a Friday.People love inexpensive Mexican food: The proof is the line forming inside the restaurant, which opened Feb. 1. This Don Pablo's is the newest to open in Maryland, the 141st for the Mexican chain that started in Texas. We who wait are an anxious group, grasping CD-sized pagers that will light up in a swirl of red when our table is ready. When we leave two hours later, we comment on how little our meal cost.

Iris Gerakios of St. Augustine, Fla., wrote requesting a recipe for French Cream Apple Pie. "It was a Betty Crocker or Pillsbury prize winner in the 1960s. It had a top crust with a slit and was baked the usual way. It was delicious warm or cold."Jeanne Matheny of Bel Air responded with a copy of the recipe from Pillsbury's 14th Bake-Off Cookbook, copyright 1963.French Apple Creme PieMakes 1 9-inch pie2 cups all-purpose flour1 teaspoon salt2/3 cup shortening6-7 tablespoons cold water3/4-1 cup sugar2 tablespoons flour1/2 teaspoon cinnamon1/2 teaspoon nutmeg1 teaspoon grated lemon zest5 cups peeled, sliced apples (about 5 medium)

Forget April showers. If you're a dessert lover, you're looking forward to the reign of April strawberries and rhubarb.These dazzling, tart-sweet treats are your reward for getting through the winter months. And whether you love cooking rhubarb or eating strawberries as a snack, you'll have plenty of opportunities.But first, a word of caution: If you're used to nibbling on a few berries on your way home from the market, practice a little restraint. Strawberries, like most fresh fruit, may harbor harmful bacteria.

Each day of the week offers a menu aimed at a different aspect of meal planning. There's a family meal, a kids' menu aimed at younger tastes, a heat-and-eat meal that recycles leftovers, a budget meal that employs a cost- cutting strategy, a meatless or "less meat" dish for people who may not be strict vegetarians but are trying to cut down on meat, an express meal that requires little or no preparation, and an entertaining menu that's quick.Sunday/FamilyMake Dad happy today and watch him prepare his own Grilled Steaks.

When I learned that friends who live in Paris would be bringing their son back to college in our town, I invited all three for dinner. Although I envisioned a small, casual meal, my husband insisted that we ask other guests because our pals are so interesting and such good mixers.I called two couples, and both were delighted to be included. The day of the party, more out-of-town friends, who were bringing their daughter to an area college, telephoned to ask us to join them for supper that night.

A pie with raisins and sour cream was the request of J. A. Wasti of Bend, Ore., who wrote, "I think [the pie] has kind of a custard-pudding base with an egg-white meringue topping."Andrea Holmes of White Hall responded with a recipe from a book called "Cooking From Quilt Country." The book's author noted that raisin pie is a specialty of Lancaster, Pa., and Holmes County, Ohio, "but this is a light version, with the raisins suspended in a sour cream custard that is silky and a bit soft."Sour Cream Raisin Pie1 prebaked 9-inch pie shell1 12-ounce can evaporated milk1 tablespoon cider vinegar1 cup seedless golden raisins1 cup sugar2 tablespoons cornstarch1/4 teaspoon salt3 egg yolksmeringue topping (recipe follows)

Children aren't the only ones looking for treats on Halloween -- adults crave them, too. But save the frightful food, witches' brew and cute cookies for the kids.There's a sophisticated side to the holiday that grown-ups grasp, and you evoke it subtly with hauntingly beautiful and devilishly tricky drinks and dishes. How about black bean soup with spindly sour cream spider webs, ghostly vodka ice molds or unnaturally tall apple oddities?Or hit the Halloween theme dead-on with pumpkins cleverly cast as serving bowls and orange-black pairings that show surprising style -- black-on-orange chalupas, two-tone ravioli, caviar appetizers on sweet and purple potatoes.

A spinach dip like that served at Houston's restaurants in Georgetown and Rockville was the request of Debra Barnes of Glen Burnie. "We have found and tried similar spinach dips but they just don't taste the same," she wrote.Tester Laura Reiley chose a recipe from Elaine Gershberg of Reisterstown."Hope this helps," Gershberg wrote. "I got it from the Internet. This is a knockoff of a popular appetizer served at Houston's, which has branches in Dallas and Chicago. Because Houston's does not give out recipes, this one for the creamy, rich dip made with spinach, artichokes and Romano cheese was developed in the Chicago Tribune kitchens.

Florence Shimano of Glen Ellen, Calif., was looking for a recipe for banana cake like the one her mother used to make. She remembers that her mother's recipe called for the addition of sour cream. Helen Frantz of St. Clair, Pa., sent in a recipe for a banana cake that was given to her by a friend in 1953. She says that she has made this cake for her family many times over the years, and folks always love it. This is a great recipe to have in your collection when you need to use up over-ripe bananas.

Which came first, the berry or the shortcake? No matter; they are made for each other. Berry and shortcake season is just beginning, and for several months, you will have your choice of strawberries, raspberries, blueberries and blackberries picked at the peak of ripeness and dripping with sweet juice just waiting to be heaped on freshly baked shortcakes. Start your ovens, put the cream in the bowl and get ready for the feast. Biscuits are the basic shortcake, but enriching biscuits and making shortcakes that take advantage of interesting combinations - orange with strawberries, chocolate with raspberries, and cinnamon with blueberries - make every shortcake worthy of its berry.

Creme fraiche is not nearly as fancy as its French name would suggest. It is easy to find, easier to make and imparts a tart but sophisticated taste to everything from raspberries to smoked salmon. "It is like an even more wonderful cream," said chef Frances Chumley of Whole Foods in Annapolis, who demonstrates how simple it is for home cooks to make their own. "The flavor is kind of tangy and a little bit nutty," she said. "And my favorite way to use it is on a nice cobbler, right out of the oven."

El Trovador Address --318 S. Broadway Phone --410-276-6200 Hours --11 a.m.-9 p.m. Monday, 11 a.m.-10 p.m. Tuesday-Thursday, 11 a.m.-11 p.m. Friday-Sunday Arcos Mexican Restaurant Address --129 S. Broadway Phone --410-522-4777 Hours --Noon-10 p.m. Sunday-Thursday, noon-11 p.m. Friday and Saturday Three warm corn tortillas dotted with green sauce and sour cream are the centerpiece of a substantial, if mild, enchilada meal. The $8.75 serving includes bountiful portions of beans and flavored rice.

Kitchen Playdates By Lauren Bank Deen The Everything Kids' Gross Cookbook By Colleen Sell and Melinda Sell Frank Adams Media / 2007 / $7.95 How do you get kids to not only eat their veggies, but cook them, too? A side order of yuck. Appealing to the preteen who loves to get grossed out, this books sells a casserole of creamed corn and frozen mixed vegetables by calling it Puke au Gratin. Buttered spinach linguine becomes Gangrenous Intestines. As a grown-up, I'm too disgusted to read much more.

Cool and soothing. That's what light green foods say. And in summer's heat, that's a welcome message. Light green foods such as green grapes, kiwi and honeydew also offer phytochemicals such as lutein and indoles. In green foods, you will find nutrients that might lower the risk of some cancers, help keep your eyes healthy and build strength in your bones and teeth. You also create a yummy side salad of grapes, sour cream, brown sugar and cognac, as recommended in a recipe from Honey Flow Farm, a vineyard and honey farm in Dryden, Mich.

Talented siblings Po and Jo Chang have opened a new venture alongside their popular 10-year-old Chinese restaurant, Cafe Zen. This time, they've looked to the American West instead of the global East to create a Tex-Mex comfort food hang-out called Zen West. At first blush, burritos and nachos seem like an odd detour from garlic shrimp and Hunan pork, but the Changs have pulled it off, though there's still room for improvement. Their new restaurant, overlooking Belvedere Square in the former home of Gator's Pub, opened in September and mixes "yeehaw" and "om" with ease.

Miller's Cafe and Deli Snyder's Cafe and Deli 9616 Reisterstown Road, Owings Mills -- 410-581-2999 Hours --7:30 a.m.-8:30 p.m. Mondays-Thursdays; 7:30 a.m.-9 p.m. Fridays-Saturdays; 8 a.m.-8 p.m. Sundays In and out in --9 minutes The three potato pancakes in this order, $5.76, were bigger than in the other three orders, but they were spongy and on the dry side. One plus: They had a rich onion accent. Otherwise, they were just passable. One small container of sour cream and another of applesauce were included.

The crisp nights of fall have arrived, and that signals apple time. These pancakes make a comforting supper. Pass additional sour cream and applesauce as accompaniments. SAVORY APPLE-CHEDDAR PANCAKES Serves 4 3 tablespoons unsalted butter (or more, as needed) 1 medium Golden Delicious apple, peeled and finely chopped 2 teaspoons sugar 1 1/3 cups flour 1 1/2 teaspoons baking powder 3/4 teaspoon salt 3/4 cup skim milk 1/2 cup light sour cream 1 egg, lightly beaten 1/2 cup shredded light cheddar cheese 1/4 cup chopped scallions Melt 1 tablespoon of the butter in a large, nonstick skillet set over medium high.

BEST BITE Camden Pub 647 W. Pratt St., Baltimore -- 410-547-1280 Hours --11 a.m.-2 a.m. Mondays-Saturdays and 10 a.m.-6 p.m. Sundays. Open late for Ravens home games Restaurant's estimate --2 minutes Ready in --6 minutes Loads of cheese, olive and jalapeno pepper slices covered the chips in this order, $7.88. But most of the chips were broken into small pieces. Salsa and sour cream came in side containers.