R. Hunsberger asked if anyone could help him come up with the recipe for an apple and cheese bread his mother made in the 1950s to serve with tomato chowder on meatless Friday nights.
This one was a stumper, but J.A. Yancey found the recipe in the 2009 facsimile edition of Pillsbury’s Best 1,000 Recipes: Best of the Bake-Off Collection (Wiley), a reprint of the 1959 original. The bread was a “junior” winner for Jean Bart at the fourth Bake-Off in 1952.
I was amazed that this is a quick bread, and it is truly easy to put together. I served it with gazpacho on a hot summer night and can see how it would make a tomato soup supper something special. You might substitute a cup of whole wheat flour for one of the white to give it a nutritional boost.
Q. Help! I’ve lost my recipe for M&M cookies and my grandchildren are coming to visit. I made these last summer and they were such a big hit that they remembered a year later and asked if I’d make them again.
Nana C., Miami
I can see why children – or anyone, really – would find these bar cookies fascinating. The color of the outer M&M shell bleeds a bit into the dough, coloring the cookies in a fun pattern. For the baker, these are a plus, too: One bowl, one pan, no time-consuming spooning of dough onto cookie sheets.
I tested these with plain M&Ms, not any of the myriad variations – peanut, pretzel, etc. At the holidays when special colors are available, these would make a fun seasonal treat.
Every summer I look forward to the short season when stone fruits from the Pacific Northwest hit the stores. I love the peaches and apricots — so much larger than their Southern cousins. But sweet fresh cherries were my late mother’s favorite fruit, so opening a bag and munching always reminds me of her. I even have her much-used cherry pitter, a hand-held device that looks like it belongs on a dentist’s tool table.
Are there foods or recipes that you associate with a loved one, or an occasion? I’d love to hear from you — it would be a wonderful theme for a column.
The recipe here is from the Washington State Fruit Commission, which has a website full of tips and recipes at nwcherries.com. The stuffing would be equally at home in a pork tenderloin.