Viola Furman of Tarpon Springs requested a recipe for beignets, a delightful must-eat in New Orleans. French for fritters, beignets are a favorite in the Big Easy. A number of readers responded, but Darlene Hein's submission was the only one that didn't require yeast to be proofed, making her version a little easier.
Crystal Beach resident Karin McArdle hopes to replace one of her favorite recipes, pistachio Bundt cake. After many years without it, she is offered two versions. A more traditional pistachio nut swirl cake is submitted by Joy Lotito of New Port Richey and chocolate pistachio marble cake that Bobbie Tennant from Homosassa declares "delicious."
Burnt sugar cake is the recipe Tom Spoonhour of Clearwater wants. Jane Harkness of Tampa shares her favorite.
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For: Viola Furman of Tarpon Springs.
From: Darlene Hein of St. Petersburg.
Recipe: Beignets from Martha Stewart's New Orleans show on Food Network.
Beignets
3 cups self-rising flour
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup whole milk
1/2 cup buttermilk
Oil for frying
Confectioners' sugar, for dusting
In a large bowl, combine the flour, sugar, salt and baking soda. Add milk and buttermilk, combine thoroughly; do not overmix. A firm dough is desired (additional flour may be added if necessary.) Set aside to rise, about 15 minutes.
Transfer dough to a lightly floured board; roll to approximately 1/8-inch thick. Using a sharp knife or pastry wheel, cut into 3-inch squares.
Pour about 2 to 3 inches oil in heavy bottomed pot and heat over medium heat until a deep-frying thermometer registers 375 degrees. Add the squares to the hot oil, turning over once until golden brown, 2 to 3 minutes. Using a slotted spoon, remove the beignets to a plate lined with paper towels to drain. Sprinkle generously with confectioners' sugar and serve immediately. Makes 1 dozen.
In a bowl, combine sugar, cinnamon and nuts and set aside.
In large mixing bowl combine the cake mix, pistachio Jell-O, eggs, sour cream, oil and almond extract. Blend. Beat at medium speed with an electric mixer for 2 minutes.
Pour 1/3 of the batter into a greased and floured 10-inch Bundt pan; sprinkle batter with half of the nut mixture. Repeat layers and top with remaining batter.
Bake at 350 degrees for 50 minutes, or until the center springs back when lightly touched. Cool 15 minutes before removing from pan.
Combine cake mix, pistachio pudding, eggs, water, oil and almond extract in large mixing bowl. Blend. Beat at medium speed of electric mixer for 2 minutes.
Pour about 1 cup batter into a separate bowl; stir in 1/4 cup chocolate syrup. Mix thoroughly.
Sprinkle pecans into a greased and floured Bundt pan. Spoon batters alternately over pecans. Zigzag spatula through batter to marble.
Bake at 350 degrees for 50 minutes or until center springs back when lightly touched. Cool in pan 15 minutes. Cake usually will split on the top; if so, drizzle chocolate syrup in the split. When the cake is removed from Bundt pan and plated, make sure split is on top.
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For: Tom Spoonhour of Clearwater.
From: Jane Harkness of Tampa.
Recipe: Burnt Sugar Cake.
Burnt Sugar Cake
Cake:
2 cups flour
1/4 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter
1 cup sugar
1 egg, beaten
1 egg yolk
1 cup cold water
1 1/2 tablespoons burnt sugar syrup (see instructions below)
Burnt sugar frosting:
1 1/2 cups sugar
2 teaspoons dark corn syrup
2 egg whites
1/3 cup water
2 tablespoons burnt sugar syrup
Sift together flour, baking soda, baking powder and salt. Cream together butter and sugar and add egg and egg yolk. Beat until smooth and add alternately with the water to the dried ingredients. Stir in the burnt sugar syrup. Bake in two greased and floured 8-inch round cake pans at 350 degrees for 25 to 30 minutes. Cool in pan 10 minutes. Remove from pan and cool before frosting.
To make frosting, combine sugar, corn syrup, egg whites and water in top of a double boiler. Beat over boiling water with mixer for seven minutes or until frosting begins to thicken. Remove from heat. Add syrup and beat until stiff. Frost burnt sugar cake.
To make burnt sugar syrup, heat 1/4 cup sugar in an iron skillet. Stir constantly until melted. Stir in 1/4 cup water.
Recipe requests
Mary Pazar of Treasure Island is looking for a hazelnut dressing for turkey.
Carolyn Winter of Clearwater would like recipes for shrimp bisque and grouper pinead. She has enjoyed these dishes in restaurants in the Panama City area, but can't find anything comparable here.
If there is a favorite in your collection, please pass it along.
You Asked for It is a reader mail column. Send recipe requests to You Asked for It, the Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail them to youaskedforit@knology.net Please put "Recipe request" in the subject line. Recipes will be received by mail only. Be sure to include your full name, city and phone number. Letters without this information will be discarded. Requests cannot be answered by phone or mail.
