Dorothy Ruth of Baltimore sent out a call for help that has now been answered. "Help!" she wrote, "I need a recipe for rum buns made with yeast dough. My sister is bugging me to make them."
Sandra K. Hayslett of Olney responded with a recipe and a message. "In the 1960s and 1970s, my husband and I used to visit the Flagship Restaurant in Washington, D.C., an excellent seafood restaurant. As a specialty, a luscious, warm rum bun drizzled with a warm rum-flavored icing was served alongside the meal. In 1979 I requested the recipe for Flagship Rum Buns through a column in the Montgomery Journal newspaper. They sent it back promptly. Here it is. The result is wonderful. I'm sending a copy of the page as it was mailed to me from the Journal. I enjoy your column and read it each week. Please continue. I have used many of the recipes that were published. It is always interesting to see how others cook and what they cook."
* Louise Hartman of Lower Burrell, Pa., asks: "Will you please see if you can find the recipe for green pumpkin soup? It is an old Slovakian recipe where you slice the pumpkin like you do cabbage for slaw and then boil the shreds of the pumpkin and add a little cornstarch or flour mixed in water and I can't remember what else."
* Catherine Merkle of St. Augustine, Fla., writes: "I have tried several times to duplicate the Brisbane shrimp saute served at the Outback restaurant, but to no avail. If you could secure the recipe for me, I would appreciate it very much."
* Betty Noga of Terrebonne, Ore., writes: "I would greatly appreciate a recipe for kooka. It is a custard-type German dish like a pie I enjoyed as a young girl in a German friend's home. Not sure I've spelled it correctly. It was delicious and better than a custard pie. Thank you."
* Valerie Wetstone of Columbia wants a recipe for lemon marmalade. She writes: "My aunt recently introduced us to this English breakfast treat. Unfortunately, the only recipes for marmalade that I have found are either for orange or a mixed citrus. Would your readers be able to help?"
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. Please type or print contributions. Letters may be edited for clarity.
Flagship Rum Buns
Makes 40 rolls
1 cup scalded milk
1/2 cup sugar
1/4 cup shortening
1 1/4 teaspoons salt
1 compressed yeast cake (or substitute 1 package dried yeast)
1 egg, beaten
1 1/2 teaspoons rum extract
3 1/2 cups sifted flour
2 tablespoons butter, melted
1/4 cup raisins, cut up
1 cup confectioners' sugar
2 tablespoons hot water
1 teaspoon rum extract
Pour scalded milk over 1/4 cup sugar, shortening and salt. Cool to lukewarm and crumble yeast into it. Beat with an electric mixer until smooth. Add beaten egg and rum extract. Add half the flour and beat with an electric mixer until smooth. Add remaining flour and knead until smooth. Cover with a towel and let rise in a warm place (80 to 85 degrees) until double in bulk, about 3 hours.
Roll dough out into two strips, each 12 inches long, 1/2 inch thick and 4 inches wide. Brush top with melted butter and sprinkle with remaining 1/4 cup sugar and raisins. Roll up, pulling dough out at edges to keep it uniform. The logs should measure 15 inches long when rolled up. Cut rolls into crosswise 3/4 -inch-thick slices. Place slices in 3-inch greased muffin tins; cover with a towel and let rise in a warm place until double in bulk. Bake in a 400-degree oven for 15 to 20 minutes. Meanwhile, mix confectioners' sugar, hot water and rum extract to make icing. As soon as rolls are taken from oven, brush top with icing.
Tester Laura Reiley's comments: "These look like cinnamon rolls, with a decadent rum-flavored glaze. The bread is a sweet, soft breakfast or dessert bread. The raisins add a lot, but certainly chopped walnuts or pecans could be substituted, along with a sprinkling of cinnamon. In small muffin tins, these took exactly 15 minutes to cook. Cool them on a wire rack or eat immediately. They are best when warm."
Pub Date: 01/27/99