Good morning, readers. “Margaret F.” wants to buy two kinds of cakes, so that she won’t have to make either herself. One is a sugar-free cake, and the other is a red velvet cake that she has heard may be purchased at a local Italian restaurant. If you can help with either, she hopes you will notify her right away. And while you’re at it, here are a couple more cakes that readers have been looking for, this time to make them at home: a mandarin orange cake with icing and a dense pound cake made with Hershey bars and a boiled icing.
Madison Brown found your requested cornbread casserole without delay.
Corn Bread Casserole
1 box Jiffy corn bread mix
1 cup cottage cheese (2 percent) or sour cream
1 stick melted butter
1 teaspoon baking powder
3 large beaten eggs
1 cup grated or shredded sharp Cheddar cheese
1 (11-ounce) can Green Giant Mexicorn
Preheat oven to 400 F and grease a 9- by 13-inch Pyrex casserole dish. Mix together remaining ingredients and pour into casserole dish. Bake for 20 to 25 minutes or until knife inserted in center comes out clean. Great with winter soups or with a pot roast.
Gail Alvis of Hixson sent an aptly-named casserole that she describes as “beautiful, delicious and easy.”
Death by Cheese
This recipe is from Wine Country Inn in Napa Valley, California.
6 eggs
1/2 cup flour
1 teaspoon baking powder
1/8 teaspoon salt
1 cup milk
8 ounces cottage cheese
1 pound Monterey Jack cheese, cut into small cubes
4 ounces cream cheese, cut or pinched into small pieces
2 tablespoons butter
Beat the eggs and whisk in the flour, baking powder, salt and milk. Stir in the cottage cheese, cubed Jack cheese and small pieces of cream cheese. Pour into a greased baking dish and dot evenly with 2 tablespoons butter. Bake at 325 F for 45 minutes until puffed and golden. Allow to cool for 10 minutes. This is a great breakfast or brunch dish.
When it comes to recipes for a candy made with pretzel squares, we’ve got the long and the short of the recipes.
Zelta Tinkham wrote her recipe in narrative form, to emphasize its brevity. “These are almost addictive,” she said.
Rollo Pretzels I
Rollo candies
Small square pretzels
Pecan halves
Unwrap candies. Place pretzels on baking sheet lined with parchment paper and top each with a candy. Place in 200 F oven for 4 minutes to soften the candy and attach to the pretzels. Remove from oven, press a pecan half on top of each and let cool.
Billie McEwen got her version from her “good friend Regina.”
Rollo Pretzels II
Square grid pretzels
Rollo candies
Pecan halves, roasted
Semi-sweet or white chocolate chips (optional)
Preheat oven to 350 F. Place 1 candy on each pretzel square. Repeat for as many as you like. Bake for 1 minute. Remove from oven and press a pecan half on top of each one. Press down enough so that the Rollos compress a little. Let cool until chocolate is firm again. If desired, melt chocolate chips in the microwave and drizzle with a fork for garnish.
TO Reach Us
Fare Exchange is a longtime meeting place for people who love to cook and love to eat. We welcome both your recipes and your requests. Be sure to include precise instructions for every recipe you send.
* Mailing address: Jane Henegar, 913 Mount Olive Road, Lookout Mountain, GA 30750.
* E-mail: janehenegar @tvn.net
* Fax: 423-668-5092.