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Homey, cheesy biscuits and nutty, fruity fudge


If you are longing for some Red Lobster biscuits or some white fudge, here are two delicious recipes that will satisfy your longings.

Susan Cole of Baltimore requested Red Lobster's biscuit recipe. The request brought a flood of responses: from Baltimore, Timonium, Lutherville, Baldwin, Towson, Marriottsville, Crumpton, Cockeysville, Street, Elkton and Crofton in Maryland; from McHenry and Centralia, Ill.; Walla Walla and Longview, Wash.; Box Elder and Rapid City, S.D.; St. Augustine, Fla.; Fayetteville, N.C.; and Glen Rock, Pa.

Most respondents noted that they enjoy the column and enjoy being able to answer a request.

Mary Earl of Baltimore sent in tester Laura Reiley's choice. Earl's recipe was originally printed in the Ladies' Home Journal issue of August 1994. The accompanying text read: "Readers around the country have asked us for the recipe for the Cheese Garlic Biscuits served at Red Lobster restaurants. When we told Red Lobster about all the requests we've had, they came up with a version of their well-loved recipe that's perfect for making at home."

Anne Rzeszut of Portage, Pa., requested a white fudge. She PTC wrote, "As a young girl, I remember eating pure white fudge that had Brazil nuts and green cherries in it. Thank you so much."

The answer to her request came from Audrey Mickey of Connellsville, Pa.

Red Lobster Biscuits

Makes 10-12 biscuits

2 cups buttermilk baking mix

2/3 cup milk

1/2 cup shredded Cheddar cheese

1/4 cup butter or margarine, melted

1/2 teaspoon garlic powder

Preheat oven to 450 degrees. Combine baking mix, milk and cheese with a wooden spoon until soft dough forms. Beat vigorously 30 seconds. Drop dough by heaping tablespoonfuls onto an ungreased cookie sheet. Bake 8-10 minutes, until golden. Combine melted butter and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm.

Tester Reiley's comments: "Be sure to choose buttermilk baking mix, which is similar to Bisquick, and not powdered buttermilk for baking. Results will be catastrophic if you pick the latter. With the former, the result is homey, cheesy, butter biscuits that are addictive. They are similar to Red Lobster's, but a little more tender and crumbly than the genuine article."

White Fudge

Makes 16 pieces

2 1/4 cups granulated sugar

1/2 cup sour cream

1/4 cup milk

2 tablespoons butter

1 tablespoon light corn syrup

1/4 teaspoon salt

2 teaspoons vanilla extract

1 cup chopped Brazil or macadamia nuts

1/3 cup candied cherries or maraschino cherries, drained well

Combine sugar, sour cream, milk, butter, corn syrup and salt in a saucepan. Stir over moderate heat until sugar is dissolved and mixture reaches a boil. Boil 9-10 minutes, until the mixture reaches the soft-ball stage (a droplet of the mixture will form a soft ball when dropped into a glass of cold water). Remove from heat and allow to stand until lukewarm.

Add vanilla and beat or stir vigorously for several minutes until mixture begins to lose its gloss and holds its shape. Stir in nuts and cherries until just combined. Pour mixture into a buttered 8-inch-square baking dish and cool completely. Slice when cooled.

Tester Reiley's comments: "I wanted to use unsalted Brazil nuts but couldn't find any. So I used macadamia nuts. The fudge turned out OK. It is a very light beige, almost white, with a rich vanilla flavor. The cherries and the nuts add texture and flavor to the finished fudge.

"Be careful to cut it into squares with a very sharp knife because it crumbles slightly around the edges."

Recipe requests

* Nellie R. Harrison of Kelso, Wash., is seeking a recipe for fried cookies. She had one in 1949 but lost it.

* Lucy Rusnock of Jeannette, Pa., wants a recipe for "an angel food cake, made from scratch, with a meringue icing baked on top. The icing was put on a warm cake and then baked again."

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, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Letters may be edited for clarity.

Pub Date: 12/02/98

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