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Helpful folks supply recipes for brownies

By ELLEN FOLKMAN
Published April 6, 2005


Cynthia Minton lost a favorite recipe for Best Ever Brownies that she clipped from a magazine. But while M. Lucas was sorting through cookbooks to donate to her church sale, she found a Family Circle Favorite Recipes cookbook that contained the recipe Cynthia requested. Barbara Oberdorf's recipe is similar, but the brownie isn't frosted.

Betty Pinchin wanted recipes for kumquat jam or jelly. The responses that came in were for marmalade. Marie Williams' recipe includes a variety of fruit. She recommends grinding the kumquats with a meat grinder for better color and texture. Joshua Pritchett, Janice Austin and J. Triantifillo share a recipe from a pamphlet published by the Kumquat Growers in St. Joseph.

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For: Cynthia Minton of St. Petersburg

From: M. Lucas of Tarpon Springs and Barbara Oberdorf of Port Richey

Recipe: Best Ever Brownies

Best Ever Brownies

4 squares unsweetened chocolate

2 sticks butter

4 eggs

2 cups sugar

1 teaspoon vanilla

1 cup sifted flour

1/4 teaspoon salt

2 cups chopped walnuts

Frosting:

1 6-ounce package semisweet chocolate pieces

1/2 cup sour cream

Melt unsweetened chocolate with butter in small saucepan. Beat eggs well in medium bowl. Gradually beat in sugar until mixture is fluffy-thick, for about 10 minutes with an electric mixer. Stir in vanilla and chocolate. Fold in flour, salt and walnuts until just blended. Pour into a greased 13- by 9-inch pan. Bake at 350 degrees about 30 minutes or until shiny and firm on top.

To make frosting, melt chocolate pieces in top of double boiler over hot water. Stir until smooth. Remove from heat; stir in sour cream until well blended. Spread frosting on cooled brownies. Cut into squares and serve.

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For: Betty Pinchin of Homosassa

From: Marie Williams of Largo

Recipe: Kumquat Marmalade

Kumquat Marmalade

Seeded kumquats to equal 3 cups ground kumquats

1 cup extra fruit consisting of orange and grapefruit sections cut up and including 1 small can crushed pineapple, drained

24 drained maraschino cherries, roughly chopped

1 cup juice from above; use the pineapple juice and the cherry juice to make it pink

1 envelope Certo pectin

Place the fruit and juice mixture in a large kettle and add 7 cups sugar. Stir well. Bring to a boil, stirring once in a while to prevent scorching; boil hard for 2 minutes. Take off stove,add 1 envelope Certo and stir for 7 minutes. Place in jars.

Let stand on counter overnight, then keep in refrigerator. Makes about seven jars.

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For: Betty Pinchin of Homosassa

From: Joshua Pritchett of Brooksville, Janice Austin of Lakeland and J. Triantifillo of New Port Richey

Recipe: Kumquat Marmalade

Kumquat Marmalade

3 cups chopped kumquats

1 cup water

61/2 cups sugar

1 package Sure Jell

Prepare kumquats: halve fruit and remove seeds, chop coarsely or slice thinly. (Can be put through a food chopper.) Combine chopped kumquats, water and Sure Jell. Add sugar and bring to a boil that cannot be stirred down. Continue to boil 1 minute. Pour into sterile jars and seal.

Recipe requests

Frances Harper has lost a recipe she clipped from the Washington Post in the 1960s. It was for a peach shortcake recipe that was more like a cake than a biscuit.

A recipe for Thai peanut sauce that's not too hot is what Linda Boerner wants.

Barbara Lamar is looking for a jumbo cookie recipe that she thinks was called Jumbles. Barbara would also like a recipe she enjoyed while living in Cleveland. A bakery in the Terminal Tower made the best fruit and nut bars. Barbara has never been able to duplicate them and would love a recipe.

Carolyn Angelotti is looking for a recipe for potato salad that includes, along with potatoes, onions and green peppers. She enjoyed it in a riverside restaurant in Steinhatchee, but her experiments have not produced one that is as tasty.

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.