You asked for it
© St. Petersburg Times, published April 23, 2003
One of Ruth Estes' favorite dishes is the Chicken Napoleon served at Bon Appetit, on Dunedin's waterfront. She hoped a reader had the recipe or a similar one to share.
Ruth, you have hit the jackpot. Executive chef Stephen Farquhar has generously sent the recipe for you and our other readers to enjoy. Thank you, chef.
Sarah Montgomery noticed Marge Peak's plea for a way to prevent weepy custard pies. Sarah found a cookbook in Texas called More Tastes & Tales from Texas with Love (Hein & Associates, $14). Sarah writes that the pie recipe in it has never been soggy.
Carrot cake is a popular dessert. Starting with a packaged spice-cake mix shortens preparation. Add vanilla pudding mix, orange juice, grated carrots, raisins and nuts, along with oil and eggs.
Freshy's blueberry pie was a Pillsbury Bake-Off winner and is well worth trying.
For: Ruth Estes of Palm Harbor.
From: Chef Stephen Farquhar at Bon Appetit in Dunedin.
Recipe: Chicken Napoleon.
6 pieces boneless chicken breasts
Salt and pepper
1 cup all-purpose flour
3 whole eggs, lightly beaten
1 cup bread crumbs
1 pound butter
1/2 pound pecan pieces
1/4 pound light brown sugar
Cut chicken breasts in half and flatten with the side of a cleaver. Season lightly and dip in flour, egg, then bread crumbs.
Chop pecan pieces very finely and mix with 1/2 pound of the butter and light brown sugar. Melt the other 1/2 pound of butter and saute breaded chicken until golden brown on both sides. Set chicken in warm place and discard cooking butter.
Melt pecan mixture and stir until foamy. Pour over chicken and serve immediately. Garnish with fresh seasonal fruits.
For: Marge Peak of Valrico.
From: Sarah Montgomery of Palm Harbor.
Recipe: Fredonia Pie from More Tastes & Tales from Texas with Love (Hein & Associates, $14).
The Fredonia Hotel is a landmark in Nacogdoches, one of the oldest towns in Texas. The hotel, renovated and refurbished, opened early in 1988 as the Fredonia Hotel and Convention Center.
First you put 1 1/2 cup sugar and 1 stick butter in a bowl
Run your hand mixer a minute or so until creamy
Eggs are next; break 3 into mixture and beat well
Don't forget to add 3 rounded tablespoons flour
One teaspoon vanilla extract goes in
Next add 1 cup buttermilk
I won't tell anyone it's buttermilk if you won't
All that's left is to pour into an unbaked 9-inch pie shell
Please sprinkle nutmeg on top before baking. I set the oven to 350 degrees and bake for 1 hour.
Everyone raves over this pie! Serves 7.
For: Doris Miller of St. Petersburg.
From: Virginia Goyette of Clearwater.
Recipe: Carrot Cake.
1 18.25-ounce package spice cake mix
1 small package vanilla instant pudding mix
2/3 cup orange juice
1/2 cup vegetable oil
4 large eggs
3 cups grated carrots (5 carrots)
1/2 cup raisins
1/2 cup chopped nuts
2 teaspoons ground cinnamon
Heat oven to 350 degrees. Place cake mix, pudding mix, orange juice, oil and eggs in large bowl. Blend at low speed; scrape sides. Blend 2 more minutes. Batter should be thick and well-blended.
Fold in the carrots, raisins, nuts and cinnamon with spatula. Place batter into 2 greased 9-inch layer cake pans. Bake for 30 to 35 minutes, or until cake tests done. Fill and frost cooled cake with your favorite frosting.
For: Martha Singleman of Holiday.
From: Ann Paquette of St. Petersburg.
Recipe: Freshy's Blueberry Pie from Pillsbury Best of the Bake-Off Collection.
1 9-inch pie shell
3/4 cup sugar
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
2/3 cup water
3 cups fresh or frozen blueberries, divided
2 tablespoons butter
1 1/2 tablespoons lemon juice
1 cup whipping cream
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
Bake pie shell at 450 degrees for 10 to 12 minutes. Cool.
Combine sugar, cornstarch and salt in saucepan. Blend in water and 1 cup blueberries. Bring to a boil; cook, stirring constantly, until very thick. Stir in butter and lemon juice. Cool.
Fold in 2 cups blueberries. Cool 1 hour in refrigerator.
Beat whipping cream until thick. Add confectioners' sugar and vanilla.
Spread half of whipped cream over bottom of pie shell. Top with blueberry filling. Chill about 2 hours. Garnish with remaining whipped cream. Refrigerate.
We are re-running this recipe from Cheryl Mintz of Spring Hill to include the baking instructions that were omitted last week.
1 cup whole almonds
1 cup granulated sugar
2 egg whites
1/2 teaspoon almond extract
8 ounces pine nuts
If almonds have skins, place them in boiling water for 1 minute and drain. Remove skins by holding an almond between your thumb and forefinger and pinching; the skin should come off. Preheat oven to 350 degrees. Place the almonds in a single layer in a jelly roll pan and place in oven for 5 to 10 minutes to dry them completely. (Skip this step if almonds are blanched.) While warm, grind the almonds as fine as possible in a blender or food processor. The almonds should look powdery.
Combine almonds and sugar in medium bowl. Add the unbeaten egg whites and almond extract, and beat thoroughly. Drop by teaspoonsful onto generously buttered and floured cookie sheets, leaving 1 inch between cookies. Smooth tops and shape into rounds. (It helps if you wet your fingertip.) Press approximately 1/2 teaspoon of pine nuts into each cookie and let stand 3 hours.
Preheat oven to 375 degrees.
Bake the cookies for 10 minutes. Remove from oven and let stand 5 minutes before removing them from sheet with a wide spatula. (If the cookies are difficult to lift, put them back into the oven for about 30 seconds to soften.) Store in an airtight container when completely cooled. Makes 30 cookies.
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