Margaret Nelson requested a recipe for funnel cakes, one of the biggest guilty pleasures at any fair. The first recipe, a twist on that favorite, came from Senah York. Nutty funnel cakes was originally published in Southern Living. Danielle Chandler has made her funnel cake recipe many times with much success. She says they are also good the next day, cold, with an additional sprinkling of confectioner's sugar.
Jeannine Grivois wanted a recipe for chow chow, and Joyce Greenfield shares one she found in the Indiana State Fair Cookbook.
Italian ciabatta bread is the recipe Faye Ramer requested, and Joan Capen responds with a bread machine recipe for this slightly sour rustic bread. The bread machine does the hard work of kneading, and the loaves are finished in the oven.
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For: Margaret Nelson of New Port Richey
From: Senah York of St. Petersburg
Recipe: Nutty Funnel Cakes
Nutty Funnel Cakes
3/4 cup sifted powdered sugar
1 teaspoon ground cinnamon
2/3 cup pecan pieces
21/2 cups self-rising flour
1/4 cup sugar
12/3 cups milk
2 eggs
1/2 teaspoon almond or vanilla extract
Vegetable oil
Combine powdered sugar and cinnamon; set aside.
Position knife blade in food processor bowl. Add pecans and process until finely chopped. Add flour and next 4 ingredients; cover with lid and process 30 seconds or until mixture is smooth.
Pour oil to a depth of 1/2 inch in a large skillet. Heat to 375 degrees over medium-high heat. Cover the bottom opening of funnel with finger. (Funnel with a three-eighths-inch opening works best.) Pour 1/4 cup of batter into funnel; hold funnel over skillet. Remove finger from funnel end to release batter into hot oil, moving funnel in a slow circle so batter forms a spiral.
Fry each funnel cake 1 minute or until edges are golden brown; turn and fry until that side is golden too. Drain on paper towels. Repeat with remaining batter. Sprinkle powdered sugar mixture over warm funnel cakes with a sieve. Serve immediately.
Makes about 1 dozen.
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For: Margaret Nelson of New Port Richey
From: Danielle Chandler of Land O'Lakes
Recipe: Funnel Cakes
Funnel Cakes
1 egg
1 cup milk
12/3 cups all-purpose flour
1/4 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon cream of tartar
2 tablespoons granulated sugar
1/4 cup confectioner's sugar
Vegetable oil
In a mixing bowl, beat together egg and milk. Beat in flour, salt, baking soda, cream of tartar and granulated sugar until smooth.
Heat 1-inch vegetable oil in frying pan to 375 degrees. Pour half-cup batter through a funnel into oil with a circular motion to form a spiral. Fry until lightly brown; turn over to brown the other side. Cook to a golden brown and remove to drain on paper towels. Sprinkle with confectioner's sugar while still warm.
Makes 5 to 10 cakes.
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For: Jeannine Grivois of Lecanto
From: Joyce Greenfield of Palm Harbor
Recipe: Chow Chow
Chow Chow
2 quarts cut fresh cooked corn
1 quart chopped cabbage
1 cup chopped onion
1 cup chopped sweet green pepper
1 cup chopped sweet red pepper
11/2 cups sugar
2 tablespoons dry mustard
1 tablespoon celery seed
1 tablespoon pickling salt
1 tablespoon turmeric
1 quart white distilled vinegar
1 cup water
In a large enamel or glass saucepan, combine all ingredients. Mix well. Simmer for 20 minutes, and then bring the mixture rapidly to a boil. Remove from heat. Ladle mixture into hot pint jars, leaving 1/4-inch head space. Put on hot lids and rings; adjust caps. Process 15 minutes in boiling water bath.
Makes 6 pints.
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For: Faye Ramer of Largo
From: Joan Capen of Dunedin
Recipe: Ciabatta
Ciabatta
11/2 cups water
11/2 teaspoons salt
1 teaspoon white sugar
1 tablespoon olive oil
31/4 cups bread flour
11/2 teaspoons bread machine yeast
Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select the dough cycle and start.
Dough will be quite sticky and wet once cycle is completed, resist the temptation to add more flour. Place dough on a lightly floured board, cover with a large bowl and let rest for 15 minutes.
Lightly flour or use parchment-lined baking sheets. Divide dough into 2 pieces and form each into a 13- by 14-inch oval. Place loaves on prepared sheets, dimple surface and lightly flour. Cover and let rise in a draft-free place for about 45 minutes.
Preheat oven to 425 degrees. Dimple dough for a second time, then place loaves in the oven, positioned on the middle rack. Bake for 25 to 30 minutes. During baking, spritz loaves with water every 5 to 10 minutes for a crisper crust.
Makes 2 loaves.
Recipe request
Jean Guimond is looking for a recipe for unleavened bread, either plain or with different grains.
Ronald Wicinski's grandmother used to send him to the poultry market for a duck and its blood so she could make a Polish duck soup. It was a sweet-and-sour soup with prunes in it. He would like a recipe.
Catherine Bauer was glad to see the recent recipe for coconut shrimp, but she would like a recipe for a dipping sauce similar to the one served at Red Lobster. She thinks it is made with coconut, pineapple and coconut cream.
- 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.
