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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: chattfare@gmail.com

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Jane Henegar

Good morning, good Wednesday company. We've had an impassioned letter from Yeast of the Ridge, and there is a sense of urgency.

"I need some really good recipes for desserts made with Nutella. I have three bottles of Nutella in my pantry and they are about to expire. I got on the Web and read about World Nutella Day and about the Nutella Ambassador, but I just want some recipes that local cooks recommend."

Yeast also has a shopping request for tea in preparation for warm summer weather.

"I am looking for decaffeinated green tea bags, family-size. If not decaffeinated I would like family-size green tea bags. I know I have purchased them in the past. I am also looking for regular-size tea bags of lemongrass tea or a recipe for making it from fresh lemongrass. If anyone can supply that recipe, please tell me where lemongrass can be bought locally."

LUSH 'N' LEMONY

Ginny Minninger of Sale Creek has a tried-and-true recipe for Lemon Lush, not the requested one that was in Fare Exchange years ago, but one that "was shared with me by a Connecticut neighbor before I moved to the area 25 years ago. I feel sure this recipe is the same one requested. It's always very well-received."

Lemon Lush in Four Layers

Crust

1 stick butter

1 1/4 cups flour

1/2 cup finely chopped pecans

Melt butter and add flour and nuts. Mix well. Press into a 9-by-13-inch pan. Bake at 350 degrees for 20 minutes or until edges begin to brown. Cool before adding next layer.

Second Layer

1 (8-ounce) package cream cheese, room temperature

1/2 cup powdered sugar

1 teaspoon vanilla extract

4 ounces whipped topping, thawed

Blend well until smooth. Spread evenly over crust.

Third Layer

2 (3-ounce) packages Instant Lemon Pudding Mix

3 cups milk

Combine and mix until smooth and pudding begins to set. Spread evenly over whipped-topping mixture.

Fourth Layer

4 ounces whipped topping

Chopped pecans

Frost with whipped topping and sprinkle with additional chopped pecans.

Refrigerate several hours before serving. Serves 8-12, depending on the size of serving pieces.

Variation: This is also delicious made with chocolate or pistachio pudding mix. The low-fat, sugar-free version is just as tasty.

COFFEE CAKE

The following recipe was requested by someone out of the country who can access this column online.

Swedish Skillet Coffee Cake

2 sticks butter

4 eggs

2 cups sugar (half brown, half white)

2 cups flour

1 teaspoon vanilla extract

1 teaspoon almond extract

3/4 cup slivered almonds or chopped pecans

Sugar for sprinkling on top

Cinnamon for sprinkling on top

This cake is traditionally baked in 2 cast iron skillets, but may also be baked in 2 pie tins or cake pans, or one 9-by-13-inch pan.

Heat oven to 325 degrees. Melt butter in the oven in your chosen baking pans.

While butter is melting, beat eggs in a large bowl. Stir in sugar, flour and melted butter. Stir well with a spoon then add two extracts. Do not use a mixer, only a spoon.

Divide batter evenly if you are using 2 pans. Sprinkle top with nuts and sugar and cinnamon.

Bake for 20-25 minutes or until done; watch carefully.

This makes a good coffee cake or dessert and freezes well.

'LIGHT' CHOCOLATE

Requests

› Recipes using Nutella

 Where to find decaffeinated green tea bags, family-size

› Where to find regular-size tea bags of lemongrass tea or a recipe for making it from fresh lemongrass

› Where to buy lemongrass in town

The chocolate discussion continues, today with a similar version of the previously mentioned fudgy sheet cake, this one from Cooking Light magazine with the advice that "frosting a cake soon after it cools maintains its moistness. If you must delay that step, wrap the cake in plastic wrap."

Fudgy Sheet Cake

Cake

1/2 cup unsweetened cocoa

1/2 cup boiling water

2 cups sifted cake flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups granulated sugar

1/3 cup vegetable shortening

2 teaspoons vanilla extract

2 large eggs

1 cup low-fat buttermilk

Cooking spray

Heat oven to 350 degrees.

To prepare cake, combine 1/2 cup cocoa and water in a small bowl; cool. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda and salt, stirring well with a whisk.

Place granulated sugar, shortening and 2 teaspoons vanilla in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in cocoa mixture. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture and beating well after each addition.

Pour batter into a 9-by-13-inch baking pan coated with cooking spray. Bake at 350 degrees for 30 minutes or until the cake springs back when lightly touched. Cool in pan, 10 minutes on a wire rack.

Icing

1 1/2 cups sifted powdered sugar

3 tablespoons unsweetened cocoa

2 tablespoons 1 percent low-fat milk

1 teaspoon butter, softened

1/2 teaspoon vanilla extract

To prepare icing, combine the powdered sugar and 3 tablespoons cocoa in a medium bowl, stirring well with a whisk. Add milk, butter and 1/2 teaspoon vanilla; stir with a whisk until smooth. Spread icing over cake.

TEEN SNACK

And finally, a 17-year-old athlete with a boundless appetite resorted to making his own snacks at home. He is justifiably proud of this creation, which he adapted slightly from one he found on the Web.

Justin's Garlic Cheesy Bread

1 loaf French bread, sliced lengthwise

4 tablespoons butter, softened

1/2 cup mayonnaise

1 cup grated Parmesan cheese

1 cup grated mozzarella cheese

1 cup shredded cheddar cheese

1 teaspoon garlic salt

Heat broiler. Butter the two cut sides of the bread and put them, cut side up, under broiler only until it just begins to brown. Remove from oven.

Mix together in a small bowl the mayonnaise, Parmesan, mozzarella, cheddar and garlic salt. Spread on lightly toasted bread. Broil for 6-8 minutes, watching carefully. Take out when lightly brown, cut in slices and serve.

We might add to this recipe that, if you are a hungry athlete, you might want to eat the whole loaf. However, this is not recommended for the rest of us.

This however is: Come back next week, and send us recipes in the meantime.

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