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You Asked For It

Creme de menthe makes this cake worth a toast

By ELLEN FOLKMAN
Published May 18, 2005

Katherine Hilliard wanted a recipe for creme de menthe cake for her grandson, but it seems to be a favorite of many readers. It's easy to make because it uses a cake mix. Alana Holloway likes to bake it for St. Patrick's Day because it's green, and Marcy Johnson garnishes hers cake with shaved chocolate.

Eadie Nieman shares a recipe for apple tort requested by Kathleen Newton. Betty Holcombe 's late husband did all of the family canning, while Betty was the gofer. She is happy to share a favorite recipe for pear relish with Randy Martin.

Betty and her husband used Texas hard pears, but Betty says any pear that's available can be used.

Joan Koegler requested a recipe for strawberry soup. Angela Cassell's version is a simple family favorite. And Winnie Foy's chilled red berry soup includes raspberries as well as strawberries.

For: Katherine Hilliard of Port Richey.

From: Alana Holloway of Clearwater, Laura Peterson of Homosassa, Marcy Johnson of Brooksville, Vicki Adams of Palm Harbor, Mary Byrd of Weeki Wachee and Linda Neese of St. Petersburg.

Recipe: Creme de Menthe Cake.

1 white cake mix

2 tablespoons green creme de menthe

1 can Hershey's chocolate fudge ice-cream topping

2 tablespoons green creme de menthe

1 8-ounce Cool Whip, thawed

Prepare cake mix according to package directions, adding 2 tablespoons green creme de menthe to cake batter. Spread batter in a 9- by 13-inch cake pan.

Bake as directed on the box and cool. Spread fudge on cooled cake.

Add the remaining 2 tablespoons creme de menthe to the Cool Whip and spread on top of fudge layer.

Store cake in refrigerator.

For: Kathleen Newton of Largo.

From: Eadie Nieman of Gulfport.

Recipe: Apple Tort.

For crust:

1 cup all purpose flour

1/3 cup sugar

1/2 teaspoon vanilla

1/2 cup well-chilled butter, cut into pieces

For filling:

2 8-ounce packages cream cheese, room temperature

1/2 cup sugar

1 teaspoon vanilla

2 eggs

For topping

2 large green apples, peeled, cored and thinly sliced

1/4 cup sugar

1/2 teaspoon cinnamon

1/2 teaspoon vanilla

1/3 cup coarsely chopped nuts

For crust: Preheat oven to 350 degrees. Combine flour, sugar and vanilla in medium bowl. Cut in butter with pastry blender until mixture resembles coarse meal.

Press into bottom and sides of 10-inch springform pan. Bake until golden, about 5 minutes. Cool to room temperature.

Increase oven temperature to 450 degrees.

For filling: Beat cream cheese, sugar and vanilla with electric mixer until smooth. Beat in eggs one at a time. Spoon into crust.

For topping: Mix apples, sugar, cinnamon and vanilla. Spoon over cream cheese layer, spread evenly. Sprinkle with nuts.

Bake 15 minutes.

Reduce oven temperature to 350 degrees. Continue baking about 45 minutes or until tester comes out clean. Cool tort completely in pan on rack. Refrigerate.

Let stand at room temperature 30 minutes before serving.

For: Randy Martin of Indian Rocks Beach.

From: Betty Holcombe of Crystal River.

Recipe: Pear Relish.

1 peck pears

12 medium onions

12 medium sweet peppers, red or green

8 hot peppers, optional

For syrup:

1 quart vinegar

1/2 teaspoon turmeric

1 tablespoon celery seed

1 tablespoon dry mustard

3 tablespoons salt

3 cups sugar

Grind and strain pears, onions and peppers and put into syrup. Bring to a boil, stirring constantly.

After boiling until just thick, put in jars and seal.

For: Joan Koegler of Clearwater Beach.

From: Angela Cassell of Hernando Beach.

Recipe: Cold Strawberry Soup.

2 cups pureed strawberries

1/2 cup light sour cream

1/2 cup sugar

1/2 cup white wine

1 cup orange juice

1 tablespoon lemon juice

1 tablespoon lemon peel

1/2 teaspoon cinnamon

1/2 teaspoon allspice

1/2 cup plus 1/2 teaspoon ice water

Mix all ingredients in a blender. Chill and serve.

For: Joan Koegler of Clearwater Beach.

From: Winnie Foy of Brooksville.

Recipe: Chilled Red Berry Soup.

1 pint fresh raspberries, gently washed

1 pint fresh strawberries, washed and trimmed

2 cups sour cream

1 cup milk

1 cup ginger ale

1/4 cup sugar

2 tablespoons triple sec

2 tablespoons fresh lemon juice

Fresh mint leaves for garnish

Reserve 6 strawberries and 12 raspberries

In a blender or food processor combine the berries and puree until smooth.

Strain through a fine sieve over bowl, pushing through as much pulp as you can, leaving seeds behind. Wisk remaining ingredients, except reserved berries, into puree.

Cover and refrigerate until cold.

To serve, divide the soup among chilled soup bowls and garnish with reserved berries and mint leaves.

Kaye Wilson is looking for a recipe for a chicken seasoning mix that is spicy like Popeye's or KFC's.

Mrs. Lewis Harris is looking for a recipe for Cuban bread that she can make in her bread machine.

- 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.

[Last modified May 17, 2005, 09:41:05]