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Food

Any way you spell it, this pudding's great

By ELLEN FOLKMAN
Published March 8, 2006

Florence Hyde had requested a recipe for a dish she thought was spelled "fromety." Cindy Shea shares a recipe for fermenty and hopes it is what Florence wanted. It is a wheat pudding on the order of an Indian pudding. A recipe for A&P Spanish Bar Cake is what Eugene Clark requested. Susan Edwards and Cindy Shea share how to make this supermarket specialty.

Richard Kimball responds to Carol Mengel's request for Greek potato salad with a version that includes feta cheese.

For: Florence Hyde of St. Petersburg

From: Cindy Shea of Spring Hill

Recipe: Fermenty

Fermenty
1 cup cracked wheat
1/8 teaspoon ground mace
1 quart milk
1/2 teaspoon ground cinnamon
3/4 cup milk
1/4 cup brown sugar
1/2 cup heavy cream
2 egg yolks
1/2 teaspoon salt
Additional brown sugar
In a large pot, bring water to a boil and add the wheat. Lower the heat to simmer, cover and continue to cook a half hour or until soft. Drain off all the water and add the milk, cream, salt, mace, cinnamon and brown sugar.
Continue to simmer, stirring occasionally, until most of the liquid is absorbed, about 20 to 30 minutes.
In a small bowl, beat the egg yolks and slowly stir 1/2 cup of the wheat mixture into the yolks. Then stir the yolk mixture into the pot and continue cooking for an additional 5 minutes, stirring frequently.
Serve sprinkled with brown sugar.
 

For: Eugene Clark of New Port Richey

From: Susan Edwards of Seminole and Cindy Shea of Spring Hill

Recipe: A&P Spanish Bar Cake

A&P Spanish Bar Cake
21/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ginger
1/2 teaspoon grated nutmeg
1/2 cup butter
1/4 cup solid shortening
1/2 cup granulated sugar
2 large eggs, beaten
1 teaspoon pure vanilla extract
1 cup chunky applesauce
1 cup plump raisins (soak the raisins in warm water to plump them up before adding)
1/2 cup rough-cut toasted walnuts
Cream cheese frosting:
8 ounces cream cheese, softened
4 tablespoons butter, softened
2 teaspoons vanilla extract
21/2 cups confectioner’s sugar
1/3 cup milk
1 tablespoon fresh lemon juice
Preheat oven to 350 degrees. Sift first seven ingredients together and set aside.
Cream the butter, shortening and sugar together. Add eggs and beat well. Turn mixer on low speed and add vanilla extract and applesauce. Add raisins and walnuts. Keeping the mixture at low speed, start adding the dry ingredients. Do not over-mix. Just make sure the flour is all combined, then stop mixing. Pour into a greased and floured 9- by 13-inch pan. Place on the middle rack of the oven and bake for 45 minutes or until center tests done. When cool, frost.
To make frosting, combine all ingredients and beat well. Add more milk or confectioner’s sugar to make it smooth and easy to spread if necessary.
 

Recipe requests

Marcia Hentzler's husband and sons love refried beans, and she'd like to have a quick, easy recipe. Steak tartare is the recipe that Richard Moore and his wife want. They enjoyed it at Bern's and have not been able to find a recipe. Judy McLeod and Kathryn Nudd are both disappointed that the last Leverock's restaurant is closing. They enjoy many recipes served there, and they would like to prepare them at home. Maybe readers have the recipes or the owners will share them. Among their favorites are the clam chowder, onion-crusted salmon, peanut butter pie, lobster bisque, Scrod Johnson and many others. Please look through your recipe files and send them in if you have them.

You Asked for It is a reader mail column. Send 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. Be sure to include your full name, city and phone number.

[Last modified March 8, 2006, 16:20:18]