A cake, specifically an Orange Crunch Cake, was the request of Mary H. Guise of Fayetteville, N.C. From the many responses, Chef Gilles Syglowski chose the recipe from Lillian Williams of Baltimore, who writes: "It's a glorified box cake but very delicious, an old recipe from 1982."
Orange Crunch Cake
1 cup graham cracker crumbs
1/2 cup firmly packed brown sugar
1/2 cup chopped walnuts
1/2 cup margarine or butter, melted
1 package Pillsbury Plus Yellow Cake Mix
1/2 cup water
1/2 cup orange juice
1/3 cup vegetable oil
2 tablespoons grated orange peel
1 can Pillsbury Ready-to-Spread Vanilla Frosting Supreme
1 cup frozen whipped topping, thawed
3 tablespoons grated orange peel
1 teaspoon grated lemon peel
1 (11-ounce) can mandarin oranges, drained, or 1 orange sectioned and drained mint leaves, if desired.
Heat oven to 350 degrees and grease and flour 2 (9- or 8-inch) round cake pans.
In small bowl combine the crunch layer ingredients until crumbly. Press half of mixture into each prepared pan.
In large bowl, blend cake ingredients at low speed until moistened then beat for 2 minutes at high speed. Pour batter evenly over crunch layer and bake at 350 degrees for 30 to 35 minutes or until a toothpick comes out clean. Cool 10 minutes and remove from pans. Cool completely.
Beat the can of frosting until fluffy, add whipped topping and continue beating until fluffy. Fold in grated orange and lemon peel. Place one layer, crunch side up on serving plate; spread with 1/4 of the frosting. Top with remaining layer, crunch side up and spread top and sides with remaining frosting. Arrange orange sections or mandarines on top and garnish with mint leaves. Store in refrigerator.
Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.
Audrey in Catonsville wants a "recipe my mother made called Hungarian Goulash which is made with ground beef."
Florence G. Henderson is seeking a Vienna Christmas Bread "which had lots of eggs, candied fruit and brandy."