Tapenade is the recipe that's missing in Linda Malfa's life. Elizabeth Crisp of New Port Richey and Joan Capen of Dunedin share their favorite.
Ellie Roftsad of Port Richey needs a recipe for pecan tassies. Responses came in from all over the area. Vicki Yurkovich of St. Petersburg and Valerie Peck of Spring Hill decorate the pecan tassies with powdered sugar after baking.
Maureen Chadwick shares a recipes for lemon tassies, which she tops with whipped cream; Maureen O'Brien has been making her recipe for more than 20 years.
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For: Linda Malfa of Palm Harbor
From: Elizabeth Crisp of New Port Richey and Joan Capen of Dunedin
Recipe: Tapenade
Tapenade
1 clove of garlic, chopped
1 3/4 cups whole, pitted olives (kalamata or your favorite)
Combine garlic, olives, anchovy fillet, capers, thyme and lemon juice in the bowl of a food processor. Slowly add the olive oil into the mixture while processing. Blend until a paste is formed. Store in the refrigerator. The texture can be as smooth or chunky as you like.
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For: Ellie Rofstad of Port Richey
From: Valerie Peck of Spring Hill, Vicki Yurkovich of St. Petersburg, Maureen O'Brien of Dunellon, Pat Way of Odessa, Janet Cohn of Palm Harbor and many others
Recipe: Pecan Tassies
Pecan Tassies
Crust:
1 3-ounce package cream cheese, at room temperature
1/2 cup butter, at room temperature
1 cup all-purpose flour
Filling:
3/4 cup brown sugar
2 tablespoons melted butter
1 teaspoon vanilla
1/2 cup coarsely chopped pecans
In a small bowl mix together cream cheese and butter. Stir in flour. Chill at least one hour. Shape into one-inch balls. Press onto bottom and up sides of ungreased miniature muffin tins.
Mix together filling ingredients. Place 1 rounded teaspoon of filling into dough cups. Bake at 325 degrees for 25 to 30 minutes. Cool slightly and remove. Dust with powdered sugar if desired.
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For: Ellie Rofstad of Port Richey
From: Maureen Chadwick of Spring Hill
Recipe: Lemon Tassies
Lemon Tassies
Crust:
1 3-ounce package cream cheese, at room temperature
1/2 cup butter, at room temperature
1 cup all-purpose flour
Filling:
3 tablespoons lemon juice
3 tablespoons butter, melted
2 eggs
2/3 cup sugar
Blend together cream cheese and butter. Stir in flour, form into a ball and chill at least one hour. Divide into two dozen 1-inch balls; place in ungreased miniature muffin tins and press dough against bottom and up sides.
Combine filling ingredients and divide among tart shells. Bake at 350 degrees for 35 to 40 minutes or until set. Cool. Top with whipped cream before serving.
Recipe requests
Velma Weinhardt wants to surprise a friend with a recipe for heavenly hash. She thinks it is made with cream cheese and fruit cocktail, not rice.
Lew Pic is looking for a Carolina barbecue sauce recipe. It's a thin, tangy vinegar-based sauce mixed into pulled pork, that is not red and doesn't include tomato.
Jingle cake is the lost recipe Ann Suchocki needs replaced. It's not a cake but a bread made with flour, honey, orange juice, raisins, nuts and butter. She doesn't remember the amounts. Can anyone help?
- 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.
