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You Asked For It

Pecan pie gets almond touch

By ELLEN FOLKMAN
Published December 28, 2005

Robert Faber wanted a recipe for amaretto pecan pie. Deborah Griswold shares her family's favorite, which has been in her recipe box for some time and is easy to make. Deborah serves it with a dollop of freshly whipped cream.

Maureen Ayral lost a treasured recipe for coffee cake; Edythe Dombrowsky hopes that her recipe for caramel rolls is what Maureen needs.

Karol Rummel wanted a recipe for beer cheese soup, and Cynthia LeRoy is happy to share hers.

For: Robert Faber of Dunedin

From: Deborah Griswold of Dunedin

Recipe: Amaretto Pecan Pie

Amaretto Pecan Pie

3 eggs

1 cup sugar

1 cup Karo light corn syrup

2 tablespoons butter, melted

2 tablespoons almond-flavored liqueur, such as Amaretto

1 teaspoon vanilla

1 cup pecans

1 9-inch unbaked or frozen deep-dish pie crust

Preheat oven to 350 degrees.

In a medium bowl, slightly beat eggs with a fork. Add sugar, Karo syrup, butter, almond liqueur and vanilla; stir until blended.

Stir in pecans. Pour into pie crust.

Bake 50 to 55 minutes, or until a knife inserted halfway between center and edge comes out clean and center of pie appears barely set.

Cool on wire rack.

For: Maureen Ayral of Tampa

From: Edythe Dombrowsky of Palm Harbor

Recipe: Caramel Rolls

Caramel Rolls

1/2 cup brown sugar

1 package vanilla or butterscotch pudding mix (not instant)

1 tablespoon cinnamon

1/2 stick butter

24 frozen dinner rolls

Pecans, halved or chopped

Combine brown sugar, pudding mix and cinnamon.

Butter tube pan and place frozen rolls in pan.

Sprinkle dry mixture over rolls, then sprinkle with nuts. Melt butter and pour over rolls.

Cover and let sit overnight at room temperature. (Rolls will rise over top of pan.

To cover, use nonstick aluminum foil or coat regular foil with nonstick spray.)

Bake at 350 degrees for 30 minutes.

Let cool slightly, then turn out on large plate and allow to drain briefly before removing pan.

For: Karol Rummel of Seminole

From: Cynthia LeRoy of Trinity Oaks

Recipe: Beer Cheese Soup

Beer Cheese Soup

2 cups diced potatoes

11/2 cups chopped onions

1 cup sliced carrots

1 cup chopped celery

1/4 cup margarine

6 chicken bouillon cubes

2 cups water

2 cups milk

1/2 cup flour

3 cups (12 ounces) shredded cheddar cheese

1 teaspoon dry mustard

1/8 teaspoon cayenne pepper

12 ounces beer

Combine first seven ingredients in a large saucepan.

Bring to a boil and reduce and simmer for 30 minutes. Cool and puree in a blender until smooth, return to pan.

In a small bowl combine milk and flour. Beat until smooth. Gradually blend into vegetable mixture.

Add cheese, mustard and pepper. Cook, stirring, until cheese melts.

Stir in beer. Heat thoroughly.

Makes 8 servings.

Recipe request

Kenneth Beal is looking for a recipe for honey rhubarb cake. He has lost his copy. Kenneth says it is a very moist cake.

Florence Hyde had a friend who made furmenty, an American Indian pudding, every Christmas morning.

Might someone have a recipe that Florence can perfect for next Christmas?

Janet Gilbert is looking for a recipe that ran in Heloise's column for a cream soup dry mix that included dried milk, cornstarch and seasoning.

Margaret Nielson would like to thank Senah York and Danielle Chandler for their funnel cake recipes.

She will make good use of them.

-- You Asked for It is a reader mail column. Send recipe requests to You Asked for It, the St. Petersburg 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 December 27, 2005, 17:12:03]