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You Asked For It: Add pizazz to cakes
By ANNE LONG Begin with a package of chocolate cake mix, add instant pudding mix, some eggs, water and vegetable oil, and the result is a moist, delicious cake. Chocolate chips gild the lily. Our recipe uses two eggs and no sour cream. Nancy Eggert shares a recipe for sticky buns that starts with a 1-pound loaf of frozen bread dough. Modern science makes life easy. When Norma Sandford was a girl in Beacon, N.Y., in the Hudson Valley, there was a restaurant that specialized in Texas wieners, selling them for 10 cents each. Norma has had that recipe for many years, and it is a favorite with family and friends. Mary Jane Bargielski writes that the first stop she makes when she visits her hometown of Erie, Pa., is for a Greek hot dog. Her sister's sauce recipe is the best Mary Jane has had outside of Erie. * * * For: Billie Soncrant of New Port Richey From: Melissa Myers of Treasure Island Recipe: Triple Chocolate Cake. Triple Chocolate Cake
Combine cake mix and pudding mix. Add water, oil and eggs; mix well. Stir in chocolate chips and chopped pecans. Pour into greased and floured Bundt pan. Bake at 350 degrees for 40 minutes or until cake tests done. Let cake stand for 10 minutes and then turn out. Pour your favorite chocolate glaze over the cake or sprinkle with confectioners' sugar as the Myers family prefers. The cake is especially good served with vanilla ice cream. * * * For: Carol Brosky of Port Richey and Lynne Martin of Largo From: Nancy Eggert of Dunedin Recipe: Sticky Cinnamon Buns Sticky Cinnamon Buns
Spray a 9- by 13-inch baking pan with vegetable spray; set aside. Roll out dough on lightly floured surface to a 9- by 12-inch rectangle, using hands if necessary. Brush top of dough with half of melted butter. Combine brown sugar and cinnamon in a small bowl. Sprinkle 3/4 of sugar mixture over dough, spreading evenly to edges. Roll up dough jelly-roll style. (You should end up with a 12-inch-long loaf.) Pinch edges to seal. Using a very sharp, serrated knife, slice loaf into 12 equal pieces. Arrange pieces close together in baking pan. Cover with a kitchen towel and let rise in a warm place until double in size, about 1 hour. Just before dough has finished rising, preheat oven to 350 degrees. Brush buns with remaining melted butter and sprinkle with remaning cinnamon-sugar mixture. Bake for 25 to 30 minutes, or until puffed up and light golden brown. While buns are baking, prepare glaze. In small bowl, beat together confectioners' sugar, cream cheese and milk on high speed of electric mixer until smooth. Remove buns from oven and drizzle with glaze. Serve warm. * * * For: Henry Wemple of Spring Hill From: Norma Sandford of New Port Richey Recipe: Texas Wiener Sauce from Beacon, N.Y. Texas Wiener Sauce
Brown beef in large skillet. Stir in tomato paste and water-bouillon mixture. Add remaining ingredients; cover and simmer for one hour. Serve on hot dogs with mustard and chopped onion. Sauce may be frozen. * * * From: Mary Jane Bargielski of Spring Hill Recipe: Greek Hot Dog Sauce from Erie, Pa. Greek Hot Dog Sauce
Brown ground beef and drain. Place all ingredients in saucepan and simmer for 1/2 to 2 hours. The longer it cooks, the better the flavor. -- You Asked for It is a reader mail column. If you have a cooking question or the answer to someone else's question, write to: You Asked for It, the Times, P.O. Box 1121, St. Petersburg, FL 33731. Be sure to include your full name, city and phone number with your letter. Letters without this information will be discarded. Requests cannot be answered by phone or mail.
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From the Times Taste section From the features wire |
