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Food

You Asked For it: Tart lemon sauce turns gingerbread sassy

Here are the recipes you've been asking for.

By ELLEN FOLKMAN
Published March 15, 2006

Reta McCoy wanted a recipe for a tart lemon sauce for gingerbread. S. Goodbrand shares her favorite. Cindy Shea shares a recipe for pumpkin drop cake with Shirley Lloyd. Cindy originally got the recipe from the Web site www.cooks.com.

Coca-Cola salad, requested by Ruth Dow, is a favorite of many You Asked For It readers. It is important to note that the cream cheese must be cut into very small chunks. Coca-Cola salad is a molded gelatin salad reminiscent of bygone days. Enjoy!

For: Reta McCoy of Spring Hill

From: S. Goodbrand of Largo

Recipe: Lemon Sauce

Mix sugar, cornstarch and lemon rind in saucepan. Gradually add boiling water, stirring constantly. Cook and stir mixture over low heat about 5 minutes or until clear and thickened. Remove from heat and stir in butter, lemon juice and salt.

For: Shirley Lloyd of Spring Hill

From: Cindy Shea of Spring Hill

Recipe: Pumpkin Drop Cake

Pumpkin Drop Cake

1/2 cup butter, softened
1 1/2 cups sugar
1 egg
1 cup canned pumpkin
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg or allspice
1/2 cup nuts

Grease 12- by 18- by 1-inch cookie sheet. Cream butter and sugar until light and fluffy. Beat in egg, pumpkin and vanilla. Sift and mix flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add to creamed mixture. Mix well and add nuts. Pour into prepared cookie sheet pan. Bake at 350 degrees for 20 minutes until lightly brown.

For icing: Mix 1 cup powdered sugar and 2 tablespoons milk and pour over cake.

For: Ruth Dow of St. Petersburg

From: Brenda Helton of Seminole, Grace Goodman of Clearwater, Bo Manning of St. Pete Beach, Sue Oxendorf of Spring Hill, Richard Kimball of Tierra Verde and many others

Recipe: Coca-Cola Salad

Coca-Cola Salad

3-ounce package of cherry Jell-O
3-ounce package of strawberry Jell-O
16 ounces dark Bing cherries, pitted
20-ounce can crushed pineapple
8 ounces cream cheese
12 ounces Coca-Cola
1 cup chopped pecans

Drain the cherries and pineapple, reserving the juice.

Heat the juice and dissolve both packages of Jell-O in it. Cut the cream cheese into very little chunks and add to the Jell-O mixture. Add the cherries, pineapple, Coca-Cola and pecans. Pour into a mold and chill.

[Last modified March 15, 2006, 13:41:12]