Good morning, end-of-June readers. Your requests today have a distinctly June flavor: Riverside Steak & Seafood’s sweet-potato muffin, or one similar; David’s (or Daved’s) cheesecake; always-dependable bread-machine recipes used by experienced bakers, preparing olives at home and recipes using olives. At the end of this list is a request for testing information from previously printed recipes.
Jane Guthrie’s request began with an Emerald Isle, N.C., vacation, “where the good food at Riverside Steak & Seafood (actually in Swansboro, N.C., on the mainland) is always preceded by a sweet-potato muffin. No one has ever succeeded in cajoling the owner to share his recipe. He did share that evaporated milk is in the recipe.” After some experimenting, Ms. Guthrie asked, “Would you ask our cooks if a recipe for sweet-potato muffins is in our part of the world?” Indeed I would, and now have.
Wendy Clark’s request for a previously printed cheesecake attributed to David or Daved carried these specifics: amaretto liqueur, lemon zest and about seven blocks of cream cheese.
Peggy Sult, in using her bread machine described below, is always on the lookout for reliable bread machine recipes.
Finally, one who visited a local store filled with vats of olives in brine wants to know “how to prepare gourmet olives at home, even if it is just stuffing them and returning to the brine they came in. I would like to have recipes using olives as well.”