Janet Janata from Norfolk, Va., was looking for a recipe for what her husband called a "Marc Cake." She described it as a rolled yeast cake with a sweet poppy seed filling. DC Kiss from Ellicott City thought that the cake Janata and her husband were looking for sounded like the traditional Hungarian pastry called Makos (poppy seed) Kalacs. The recipe she sent in ran in the Sunday Sun Magazine in May 1966. This light and airy, slightly sweet yeast bread is similar in texture to challah bread. The bread is typically made for holidays but there is no reason to limit making Kalacs to a particular season. It also makes a great addition to a brunch menu or just as an accompaniment to your coffee or tea.


Tricia Grannell from Timonium is hoping someone might have the recipe for the mocha cheesecake that she enjoyed many years ago at a restaurant in Baltimore's "Little Italy" neighborhood, called Maria's. She said it was the best cheesecake she has ever eaten.

If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore, MD 21278 or email baltsunrecipefinder@gmail.com. If you send in more than one recipe, please put each on a separate piece of paper and be sure to include your name, address and daytime phone number. Important: Name and hometown must accompany recipes in order to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letter and recipes may be edited for clarity.

Makos Kalacs (Hungarian Sweet Bread)

Makes: 3 (15-inch) loaves

For pastry:

1 package active dry yeast

1/4 cup lukewarm water

1 teaspoon sugar

1 cup butter or margarine

2 tablespoons sugar

1/2 tablespoon salt

2 eggs, separated

1/3 cup milk

3 1/2 cups flour (not self-rising)

1 egg (reserve for glaze)

For filling:

5 cups poppy seeds, ground (walnuts may be substituted)

4 tablespoons fine breadcrumbs (or 8 crushed saltines)