TO REACH USFare 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: chattfare@gmail.com
Jane HenegarWelcome, cooks and diners. Today’s requests are all repeats. You may have missed them on their first mention: lemon mousse, red-eye gravy and really creamy grits, salads using squash blossoms, frozen ginger daiquiris, recipes using Arborio rice, and the crusty dense bread often called “levain.” Tall orders, these.
A recipe for Italian cream cake didn’t take long to surface, thanks to Joan Sass and an anonymous emailer who credited the recipe to Nancy Roberts of Memphis, and noted that “I’ve used this recipe for nearly 40 years.” That sounds like a recommendation. Sass’ version is from her late mother’s recipe file; she has never prepared it, but says, “I remember it being pretty darn tasty.” That sounds like a recommendation, too.
The recipes are almost identical; we’ll give you the slight variations.
Italian Cream Cake
Cake