Patricia Baksa wants a recipe for a whiskey cake that she used to buy around the holidays. Judy Livingston and her sister have been making whiskey cakes for years. Their recipe begins with a package of Duncan Hines pineapple supreme cake mix, and Judy notes that there can be no substitute.
Instant vanilla pudding mix and shredded coconut are among the ingredients; chopped cherries and nuts add color and texture. After the cake is done, poke holes in it and pour part of a mixture of butter, sugar and whiskey over it. When the cake is cool, pour the remaining sauce over it. It's a perfect treat for the holidays.
Marilyn Miller makes whiskey cakes also, but they are in cookie form. The cookies are chock-full of dates, candied pineapple, white raisins, candied cherries, mixed fruit and chopped pecans. Marilyn doesn't say how many cookies the recipe makes, but it will be a generous number.
Lou Vanderbleek asked for the recipe for Chicken Shortcake Natchez. Chicken and mushrooms are combined in a cream sauce and poured over a split piece of corn bread. (The original recipe specifies that it be Southern corn bread made with no sugar, but we think you can use any kind you wish, as long as it's not supersweet.)
The other half of the corn bread is placed atop the chicken, and more chicken is spooned over that.
Gene Groner shares a similar recipe, in which corn bread is baked in a ring mold. Cream sauce is prepared with mushrooms, green pepper and chicken. Chopped pimientos add a spot of color, and the sauce is poured over the corn bread ring.
For: Patricia Baker of Brooksville.
From: Judy Livingston of Safety Harbor.
Recipe: Whiskey Cake.
Whiskey Cake
1 package Duncan Hines pineapple supreme cake mix
1 small package instant vanilla pudding mix
1/2 cup shredded coconut
1 cup milk
4 eggs
1/2 cup vegetable oil
15 candied cherries, chopped
1/2 cup chopped nuts
Topping:
1/2 cup butter (1 stick)
1/2 cup sugar
1/3 cup whiskey
In a large mixing bowl, combine cake mix, pudding mix, coconut, milk, eggs and vegetable oil; beat with an electric mixer at medium speed for 3 minutes. Fold in chopped cherries and nuts. Bake in a well-greased tube pan at 375 degrees for 45 minutes.
In a small saucepan, heat butter, sugar and whiskey. While cake is hot, poke holes in it and pour half of topping over it. Allow cake to cool, and then pour remainder of mixture over the cake.
From: Marilyn Miller of Clearwater.
Recipe: Whiskey Cookies.
Whiskey Cookies
1 cup sugar
2/3 cup butter
2 eggs
1 teaspoon baking soda dissolved in a little hot water
2 cups all-purpose flour
1 cup whiskey
1 pound dates, chopped
1/2 pound candied pineapple, chopped
3/4 pound white raisins
1/2 pound red and green candied cherries, chopped
1/2 pound candied mixed fruit, chopped
1 pound pecans, chopped
Cream butter and sugar until light and fluffy. Beat eggs until light yellow; fold into creamed mixture. Stir in dissolved baking soda.
Sift flour and dredge fruit and nuts in flour. Add remaining flour and whiskey alternately to creamed mixture. Add fruits and nuts; mix well. Drop dough by teaspoonfuls on greased cookie sheets. Bake at 325 degrees for 10-15 minutes. Cookies should not brown, but a rich cream biscuit color.
For: Lou Vanderbleek of St. Petersburg.
From: Brenda Helton of Seminole.
Recipe: Chicken Shortcake Natchez.
Chicken Shortcake Natchez
6 3- by 3-inch squares of corn bread (see note)
Cream sauce:
3 cups chicken stock
1/2 cup margarine (1 stick)
1 1/2 cups all-purpose flour
5 ounces evaporated milk
1/4 teaspoon salt
1/4 teaspoon MSG (optional)
1 or 2 drops yellow food coloring
Chicken mixture:
4 cups cooked white meat of chicken, cut in medium-size pieces
2 cups canned mushrooms, drained
4 cups cream sauce (recipe above)
Paprika
In a saucepan, melt margarine. Add flour, stirring constantly. When smooth, gradually add the stock, stirring. Add milk, salt and food coloring. Cook and continue stirring until sauce is thickened.
Blend chicken, mushrooms and cream sauce.
To make one serving, split square of corn bread in half. Place bottom half on plate and ladle chicken mixture over the corn bread. Top with remaining half of corn bread and put more of the chicken mixture on top in shortcake fashion. Sprinkle with paprika. Continue with remaining corn bread and chicken mixture.
Makes 6 servings.
Note: This recipe originally called for sugar-free corn bread, which will prevent this savory dish from becoming too sweet. You can use whatever kind you'd like, but be mindful of the sugar content.
From: Gene Groner of St. Petersburg.
Recipe: Corn Bread with Creamed Chicken.
Corn Bread With Creamed Chicken
1 8 1/2-ounce package corn bread muffin mix
3 tablespoons finely chopped onion, divided
1 teaspoon paprika
1 chicken bouillon cube
1/2 cup boiling water
1 4 1/2-ounce jar sliced mushrooms, drained
1/4 cup chopped green pepper
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
Dash hot pepper sauce
1 12-ounce can evaporated milk
2 cups cubed cooked chicken
2 tablespoons chopped pimientos
Prepare corn bread mix according to package directions, adding 2 tablespoons onion and the paprika. Spoon into a well-greased 4- to 5-cup ring mold. Bake at 400 degrees for 15 minutes or until a toothpick comes out clean. Let stand 5 minutes. Turn out onto a serving platter.
Meanwhile, dissolve bouillon in water; set aside. In a medium saucepan, saute mushrooms, green pepper and remaining onion in butter until tender. Stir in flour, salt, pepper and hot pepper sauce until smooth. Add milk and prepared bouillon. Cook, stirring constantly, over medium heat for 2 minutes or until thickened and bubbly. Cook for 2 to 3 minutes. Add chicken and pimientos; heat through. Spoon over corn bread.
Makes 4 to 6 servings.
Recipe requests
• Mary Gaskins of Odessa, Lilly Ellis of Holiday and Mary Sandbach of Safety Harbor are all interested in having the recipe for Piccadilly's carrot souffle.
• If you have found it on the Internet or from another source, please send it. Edna Sisson of Spring Hill thinks the Mandarin chicken salad served at Applebee's is outstanding.
Is there any chance of getting the recipe?
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.
