Pancakes that don't even need turning and a banana cream pie are melt-in-your-mouth winners bound to be additions to your list of favorite recipes.
Carolyn Smith, no address, requested baked pancakes. She noted she had lost "this recipe which appeared in The Sun about 5 years ago."
Dorothy M. Hutchins of Alexandria, Va., responded with the clipping of the recipe which she had saved from The Sun. "It is yummy," she wrote.
2 large eggs
1/2 cup milk
1/2 cup all-purpose flour
1/4 teaspoon salt
a few grains of ground nutmeg
1 tablespoon mild olive oil or vegetable oil
Heat oven to 450 degrees. Put eggs and milk in medium-sized bowl and beat with wire whisk or electric mixer. Beat in flour, salt and nutmeg. Tiny lumps of flour are not a problem.
Heat oil in oven-proof 9-by-10-inch skillet, or a 9-inch glass or metal pie pan, for 5 minutes. When hot pour in batter.
Bake uncovered for 18 to 20 minutes, without opening the oven door. When done, pancakes are puffed up, crisp around the edges and golden brown. Cut in wedges and serve.
In a similar recipe, the Rev. Betty Lee Roche of Baltimore suggested adding a pinch of cinnamon as well as 2 teaspoons sugar and 2 drops of vanilla.
The banana cream pie was a request of Mrs. R. Bodarky of Sparks who wrote that she was "looking for a no-fail banana cream pie, made from scratch."
Barbara Ferguson, no address, sent in the chef's choice for the pie.
Ferguson's Banana Cream Pie
3 cups half-and-half
1 cup sugar
1/3 cup cornstarch
2 tablespoons butter or margarine
1 teaspoon vanilla
2 ripe bananas sliced thin
Mix milk, sugar, eggs and cornstarch together. Put in double boiler and cook, stirring constantly, until very thick. Remove from heat and stir in butter and vanilla. Let cool a little then add sliced bananas. Pour into a 9-inch graham cracker or regular pie crust and refrigerate 3 to 4 hours. Serve with a whipped topping.
Chef Gilles Syglowski suggests creaming the eggs and sugar together then adding cornstarch and milk.
Fran Magnuson of Ellicott City submitted a similar recipe but she suggested adding 1/4 teaspoon of banana extract and covering the pie with a meringue topping.
* Jareene Barkdoll of Baltimore writes "Lord forbid I have lost my very dearest recipe. It was for a white clam sauce for pasta and resembled an old family favorite dish served by the Spaghetti Factory chain prominent in the West. It was made with butter, flour and half and half, fresh clams, lots of garlic and a little brandy, oregano and Parmesan. I can usually guesstimate amounts but I've lost it on this one. Hope someone has it."
* Tina Caplan of Crownsville remembers the cake her mother made in a 9-inch cake pan using chocolate chips. "And after baking, when the cake was still hot, she would pour orange juice over the cake. We have since lost the recipe," she writes.
* Ann M. Crossland of Baltimore writes that she would like to know if anyone has a recipe for glazing fruits used for making a fruitcake such as cherries, citron and pineapple. "The cost of this fruit has skyrocketed and I would like to be able to make my own," she writes.
* Mary Presutto of Weedsport, N.Y., would like to find a recipe her mother-in-law used to make. "It is an Italian recipe, a Christmas cookie, which is a 5- or 6-inch circle of crust filled with chocolate filling then folded in half and deep-fried."
* Page Young of Baltimore wants a recipe for mushroom-barley soup which her husband made from a recipe found in a newspaper. They threw out the instructions but remember the soup had vegetable stock, celery and garlic plus other ingredients.
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.