Focaccia bread? Chocolate sundae cookies? Try them and be glad you did.
Lois J. Lambie of Fayetteville, N.C., wrote that when she visited British Columbia, an herb bread called focaccia was served frequently with soup, salad or pasta, and it was delicious. She has not been able to find this recipe.
Sharon Weinberg of Owings Mills responded with a "no fuss focaccia with sun-dried tomatoes." Also, Kate Henshall of Baltimore sent in a focaccia recipe, very quick and easy, which may also appeal to those who prefer not to use sun-dried tomatoes.
1 loaf of frozen bread dough
1 tablespoon vegetable oil
2 tablespoons chopped sun-dried tomatoes
2 tablespoons Parmesan cheese
1 teaspoon coarse kosher salt
1 tablespoon olive oil
1 clove crushed garlic
1 tablespoon dried rosemary
Requires a 400-degree oven.
Thaw bread dough according to package directions. Place in a well-oiled bowl and oil the surface of the bread as well, using the vegetable oil. Cover bowl and refrigerate until ready to use.
When ready to prepare, bring dough to room temperature, punch down and knead on a floured surface incorporating the chopped sun-dried tomatoes as you knead. In a small bowl combine olive oil and garlic and brush some of this mixture on surface of a 10-by-15-by-1-inch jelly-roll pan. Roll out dough using rolling pin and then fingers to spread it onto the prepared pan.
Brush remaining garlic and oil over surface of the dough and sprinkle with rosemary, salt and Parmesan and bake for 30 minutes or until evenly browned. Serve warm.
Henshall's easy focaccia
1 (1-pound) loaf frozen bread dough, thawed
2 tablespoons olive oil
3 cloves garlic, peeled and finely chopped
1/4 cup finely chopped onion
1/2 cup grated Parmesan cheese
2 tablespoons chopped rosemary or basil
Requires a 400-degree oven.
Roll or press dough into a 14-inch circle. Set on greased cookie sheet or pizza pan and brush on olive oil. Then sprinkle on remaining ingredients. Allow to rise uncovered for 30 minutes. Bake on bottom rack of oven for 20 minutes.
Ever on sundae
Joan Stack of Montclair, N.J., requested a recipe "I believe was published in the Parade magazine in the early or mid-'60s, which were called Chocolate Sundae Cookies."
Peggy Kerr of Prineville, Ore., responded to the cookie request with her favorite.
Kerr's chocolate sundae cookies
Yields 3 dozen cookies
1 1/2 cups flour
1/2 teaspoon soda
1/2 teaspoon salt
2/3 cup brown sugar
1/2 cup shortening
1/4 cup maraschino cherry juice
1 teaspoon vanilla
2 tablespoons milk
2 squares melted unsweetened chocolate
1/2 cup chopped nuts
1/4 cup chopped maraschino cherries
18 marshmallows cut in half
mixed nuts to sprinkle on top of cookies
18 halves candied cherries
Heat oven to 350 degrees. Sift the flour, soda and salt together and set aside. Cream well the brown sugar, shortening and egg. Stir in half the dry ingredients and add the cherry juice, vanilla and milk. Stir in remaining dry ingredients and blend in the melted chocolate, nuts and cherries. Drop by rounded spoonfuls on an ungreased baking sheet. Bake for 10 to 12 minutes, just until cookies are set and browning on the edges. When done and still very hot, place half a marshmallow on each cookie. Remove and cool.
Frost with your favorite chocolate frosting, sprinkle with chopped nuts and half a candied cherry.
Other recipes called for any favorite flavored frosting. Some used chopped peanuts or a single walnut on the frosting, with or without the cherry.
* Theresa Stewart of Gambrills wants a fat-free pie crust. "The ones I've tried have not been very flaky and are mostly on the hard side. Any other fat-free recipes are appreciated."
* Barbara L. Schlaich of Westminster writes she would like to have a recipe similar to Claussen kosher dill pickles."
* B. Roemer of Baltimore wants a Swedish meatball recipe that has a sauce made with chili sauce, lemon juice, liquid smoke and grape jelly. "I don't know the amounts."
* Grace Parker Acker of Westminster wants a recipe for her niece Donna McManaman of Hanford, Calif., "which is an Emerald Soup which was in a Dinah Shore cookbook no longer in print."
Chef Gilles 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. Please note the number of servings which each recipe makes. We will test the first 12 recipes sent to us.