Q. I had frozen Key lime pie at a holiday gathering. The hostess said she was sworn to keep the recipe secret. Do you have one? I’d like to make it for Valentine’s Day as my husband loved it.
We don’t keep recipes secret at Cook’s Corner! My philosophy is that being asked to share is the highest compliment, and sharing ensures that a recipe will pass from generation to generation.
You may want to use pasteurized eggs for the filling since it is uncooked. If you don’t have a deep-dish pie pan, you can make 2 (8-inch) pies. I use the full 2 teaspoons zest for tartness, but many recipes call for half that much.
Q. A girlfriend and I were reminiscing about home-ec class at North Miami High, and remembered a great kebab we made with a special sauce you brushed on while it cooked. The one ingredient I remember was steak sauce.
We’ll hope someone has the recipe you describe, but I have one that might be close, adapted from Life Saver: Favorite Recipes of Home Economics Teachers, published in 1976 by Favorite Recipes Press. It has a lot of ingredients (and I can’t imagine beer was allowed even as a recipe ingredient in a high school class), but it does makes a pungent and peppery sauce. In the cookbook it is used to brush on shrimp and bacon kebabs.
Anne Byrn is no stranger to Cook’s Corner. In 2000, her Cake Mix Doctor struck a chord with readers who love going creative with cake mixes. She went on to sell more than 3.5 million copies of the book and its sequels. Her appeal is obvious: She’s practical, and embraces convenience foods as shortcuts.
Her latest effort, Unbelievably Gluten Free (Workman, $18.95), grew from reader requests. She scoured store shelves for wheat substitutes and started experimenting. The result is 128 recipes including pizza, fried chicken, pasta, dumplings, corn bread dressing and angel food cake. There’s a helpful chapter highlighting gluten-free convenience foods, pantry musts and hints for saving money.
Her orange-cranberry scones were my introduction to gluten-free Bisquick. I made them for a friend with celeriac disease, but as I pulled them from the oven and passed a couple around, no one could tell they were different from my usual scones.