A death by chocolate and a revival by sweet fried dough offer a promise of pleasure.
Johnny Ketchum of Baltimore asked if anyone "had a recipe for fatcakes. All I can remember is that my dad prepared the dough the night before and let it rise. Then he would deep-fry them in lard. They were larger than a doughnut," he wrote.
Most recipes received referred to the "fatcakes" as fastnachts, a yeast raised dough that is fried and traditionally served on Shrove Tuesday.
B. Hoffheiser of Baltimore responded with her recipe which she notes came from "my Dutch cook book."
2 cups milk
1/3 cup lard
3/4 cup sugar
1 teaspoon salt
1 yeast cake
7 cups flour, approximately
Bring milk and lard to boiling point but do not boil. Stir in sugar and salt and let cool to lukewarm. Beat eggs and add to the mixture. Soak yeast in 2 tablespoons warm water and keep warm. Sift and measure flour. Add yeast to liquid mixture and add enough flour until it handles easily. Knead well by punching and stretching and folding over itself, kneading until it is snappy. Let rise overnight and in the morning roll out to 1/4 -inch thickness. Cut into 2-inch squares and make a slit in the middle. Cover and let rise about 45 minutes. Fry in deep fat until brown. While warm, roll in sugar.
Nancy S. Ellis of Rumsey, Ky., requested a recipe for "the Art Ginsburg dessert called death by chocolate." Gloria Malwitz of Fallston responded.
Death by Chocolate
1 (19.8-ounce) family size box of brownie mix
3 (3.5-ounce) boxes instant Jell-O chocolate mousse
8 Skor or Heath bars
1 (16-ounce) box Cool Whip
1 miniature Kahlua or raspberry liqueur
Bake brownies according to directions. When cool prick holes in brownies and pour liqueur on top and let stand overnight, then crumble the brownies into pieces.
Freeze candy bars and while still in their wrappers, bang with a hammer into pieces. Whip up Jell-O mousse.
In a straight sided bowl or a trifle bowl, layer half of the brownies followed by half each of the mousse, candy bars and Cool Whip. Then repeat this layer. Top with pieces of candy bar if preferred.
Blanche Johnson of Baltimore substitutes a mixture of 1 teaspoon sugar and 4 tablespoons leftover black coffee for the liqueur. Kathy Hartig of Baltimore tops the dessert with nuts. Ellen Coleman of Edgewood also uses nuts or chocolate chips as topping.
* Leveda M. Jackson of Fayettsville, N.C., wants a recipe for Pina Colada Chicken "which I had when we lived in Texas. I loaned the recipe to someone and it was never returned. Ingredients were rum, cherries, slivered almonds and chicken served over rice and is delicious."
* Ruth Burgen of Catonsville has misplaced her recipe for a marble cake made with Hershey syrup and would like to bake one for her granddaughter.
* Ken Ring of Baltimore wants recipes for pickling herring, either
in wine, vinegar and sour cream or other ways.
Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.
If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.
If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. We will test the first 12 recipes sent to us.