When you want to relax with something sweet, how about a glass of Orange Julius and a slice of pudding cake?
A recipe for making an Orange Julius was the request of Sandra A. Mervis of Randallstown. The number of responses made it clear that many folks make this frothy drink and love the taste.
Leonard Oppenheimer of Stevenson sent in several recipes from different sources. One called for the addition of vodka. Tester Laura Reiley chose one on which Oppenheimer wrote: "Try this one. It came from the August 1979 issue of Weight Watchers magazine."
Pudding cake was the request of Shirley Landon of Centreville, who said the recipe she wants is like the one available in Safeway that comes in all flavors.
The recipe chosen came from Dr. and Mrs. Joseph Cannizzaro of Towson and was adapted from Cook's Illustrated, January/February 1995.
Makes 2 servings
6 ounces frozen orange juice concentrate
1/2 cup powdered, nonfat dry milk
1/4 cup sugar
1 teaspoon vanilla extract
1 1/2 cups water
6 ice cubes
Combine all ingredients, except ice cubes, in a blender. Blend thoroughly on high speed until completely blended and foamy. Add ice cubes, 3 at a time, and pulverize. Pour into glasses.
Tester Reiley's comments: "I tried several of the Orange Julius recipes, and this one came closest to approximating the real thing. It is sweet and refreshing, with the characteristic frothiness. Egg white achieves the same effect, but the flavor isn't as nice, and I am hesitant to eat lots of raw egg these days. Also, a jigger of vodka is a fun, but inauthentic, addition."
Serves 4 to 6
butter, enough to grease baking dish of choice, plus 2 tablespoons unsalted and softened
1/2 cup boiling water
1/3 cup unsweetened cocoa
1 tablespoon dark rum
1/2 cup plus 2 tablespoons sugar
1/8 teaspoon salt
3 large egg yolks
2 tablespoons all-purpose flour
1 cup milk
3 large egg whites, at room temperature
Adjust oven rack to center position and heat oven to 325 degrees. Lightly butter baking dish, custard cups or ramekins. Lay folded dish towel in bottom of roasting pan and set molds or baking dish in pan. Bring several quarts of water to boil for water bath.
Make a rather thick cocoa paste by slowly stirring 1/2 cup boiling water into cocoa. Cool the paste slightly, then stir in rum. Meanwhile, in mixing bowl mash 2 tablespoons butter together with sugar and salt with back of wooden spoon until crumbly. Beat in yolks, then flour, mixing until smooth. Slowly beat in cocoa mixture, then stir in milk.
In another bowl, beat egg whites to stiff, moist peaks. Gently whisk whites into batter just until no large lumps remain.
Immediately ladle (don't pour) batter into baking dish or molds and put in roasting pan. Pour enough boiling water into roasting XTC pan to come halfway up sides of baking dish or molds. Bake until cake center is set and springs back when gently touched, about 25 minutes. Remove from oven and let dish or molds continue to stand in water bath for 10 minutes. Pudding cakes can be served warm, at room temperature or chilled.
Tester Reiley's comments: "This recipe is wonderful. Served warm, it is like one of the molten chocolate custard/cakes that so many restaurants serve these days. The egg whites float to the top and create a light, airy layer, while the dense, pudding part settles to the bottom. When unmolded and overturned, the dessert is a pretty round of glossy chocolate cake, very moist and decadent."
* Myron L. Steckman of Baltimore wants a recipe for "baked corn bread which includes a can of whole kernel corn in the ingredients."
* Lois Price of Black Butte Ranch, Ore., wants a recipe for a "corn chowder with bits of ham in it." The dish "is famous in a Michigan restaurant," she adds.
* Marie Vollbrecht of Truth or Consequences, N.M., wants an "old-fashion sponge cake which uses egg yolks left from an angel food cake. My mother had [the recipe] years ago but it got lost."
If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 21278. If you send in more than one recipe, put each on a separate sheet of paper with your name, address and daytime phone number. Please list the ingredients in order of use, and note the number of servings each recipe makes.
Pub Date: 6/17/98