Marianne Lebre of Bend, Ore., was looking for a recipe for a large cookie called Almond Horns, which she used to get at an Italian bakery in Philadelphia. She said they are shaped like a horseshoe, and the ends are dipped in dark chocolate. "They are our favorite," she wrote. "I would love to make them."
Marilyn Jankowski of Bel Air responded with a recipe for Chocolate-Dipped Almond Horns from "Favorite Brand Name Recipes" (October 1991), a booklet she found at a store checkout counter.
Edwin S. Krell of Glen Burnie remembers the fried dough his mother used to make. "We used to call it doughgies," he wrote. "I'd like to know if anyone still has the recipe, which was made with yeast."
Catherine Rausch of Pasadena answered the request with a version she said her mother-in-law made for special Sunday breakfasts.
Chocolate-Dipped Almond Horns
Makes 12-16 cookies
1 (8-ounce) can Solo almond paste
3 egg whites
1/2 cup superfine sugar
1/2 teaspoon almond extract
1/4 cup plus 2 tablespoons all-purpose flour
1/2 cup sliced almonds
5 squares (1 ounce each) semisweet chocolate, melted and cooled
Preheat oven to 350 degrees. Grease 2 cookie sheets; set aside. Break almond paste into small pieces and place in medium bowl or container of food processor. Add egg whites, sugar and almond extract. Beat with electric mixer or process until mixture is very smooth. Add flour and beat or process until blended.
Spoon almond mixture into pastry bag fitted with 1/2 -inch (No. 8) plain tip. Pipe mixture into 5- or 6-inch crescent shapes on prepared cookie sheets about 1 1/2 inches apart. Sprinkle with sliced almonds.
Bake for 13-15 minutes or until edges are golden. Cool on cookie sheet on wire racks 2 minutes. Remove from cookie sheets and cool completely on wire racks. Dip ends of cookies in melted chocolate and place on sheet of foil. Let stand until chocolate is set.
Tester Laura Reiley's comments: "The cookies are soft, toasted almond-studded affairs contrasted by the snap of a dark-chocolate coating. The almond paste give the cookies an unmistakable marzipan flavor and graininess, a perfect contrast for the chocolate. If you don't have a pastry bag, the batter can be formed into crescent shapes simply by dropping the batter from a spoon. After about a day the cookies get too soft, so they are best if eaten in the first day."
Doughgies - Fried Dough
Makes 16 strips
1 cake (or 1 scant tablespoon) yeast
1/4 cup warm water
3 cups all-purpose flour
3 heaping tablespoons shortening, plus additional for frying
2/3, cup water
confectioners' sugar, for sprinkling
Soften yeast in warm water. Mix with flour, 3 tablespoons shortening and water, and let stand overnight. Roll out with floured rolling pin and cut dough into strips, about 3/4 -inch wide and 8 inches long. Heat skillet with 1 1/2 to 2 inches shortening over medium-high heat. Test dough strip in oil. If it bubbles, fry a batch of strips in oil until lightly browned, turning halfway during frying, about 4 minutes per side. Drain briefly on paper towels and toss with confectioners' sugar in a paper bag. Serve while warm.
Tester Reiley's comments: "These are crisp on the outside, soft on the inside, a lot like the fried dough one gets at county fairs and carnivals. Oilier and crisper than doughnuts, they still have the sweet, yeasty taste of old-fashioned doughnuts. A sprinkling of cinnamon is also nice."
Recpe requests * Gloria Wharton of Baltimore asks, "Does anyone out there have the recipe for tomato aspic that was on the Hunt's Tomato Sauce can in the late '80s or early '90s?
* Jerry Barkdoll of Baltimore wants a dill vinaigrette dressing like that served at Cafe Hon in Baltimore. "I have never tasted anything like it," he writes.
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.
Pub Date: 09/29/99