Cook’s Corner

Oh Hank makes good substitute for Oh Henry bars

 

Sleuth’s Corner

Q. I was wondering if you or any of your readers has a recipe for Chambialls — also known as Italian water biscuits. One of my relatives was looking for the recipe that her late mother used to make at Easter. If anyone has heard of this, I would greatly appreciate it. Thanks.

Laura Frabotta, Bonaire, Ga.

A. I am not familiar with an Italian Easter cookie by that name. I know taralli and anginetti but not chambiallis. Let’s hope one of our readers can help.


Appetizer or Snack

Game Day Spinach Pull-Apart

3 tablespoons butter, melted

1 1/2 teaspoons garlic salt, divided

1 (8-ounce) package cream cheese, softened

1/4 cup mayonnaise or salad dressing

1/4 cup grated Parmesan cheese

1/2 cup (2 ounces) shredded mozzarella cheese

1 (9-ounce) box frozen chopped spinach, thawed, squeezed to drain and finely chopped

1/2 teaspoon basil, optional

1/4 teaspoon pepper

2 (8-ounce) cans refrigerated garlic butter crescent dinner rolls (16 rolls)

1 cup marinara sauce, heated, if desired

Heat oven to 350 degrees. Coat a 12-cup fluted tube cake pan with vegetable cooking spray. In a small bowl, mix butter and 1/2 teaspoon of the garlic salt; set aside.

In a medium bowl, mix cream cheese, mayonnaise, Parmesan cheese, mozzarella, spinach, basil, pepper and remaining 1 teaspoon garlic salt until blended; set aside.

Unroll crescent dough; separate into 16 triangles. Cut each triangle in half lengthwise to make total of 32 small triangles. Stretch or press 1 triangle slightly, being careful not to tear it. Spoon 1 tablespoon spinach mixture onto center of triangle; pull dough around mixture into a ball. Press edges to seal. Repeat with remaining triangles.

Roll each ball in butter mixture; layer in pan. Bake 35 to 40 minutes or until golden brown. Cool 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Cool 10 minutes longer. Serve warm with marinara sauce. Makes 16 pieces.

Per serving: 211 calories (64 percent from fat), 15.6 g fat (6.7 g saturated, 3.8 g monounsaturated), 26 mg cholesterol, 4.7 g protein, 14.7 g carbohydrates, 0.5g fiber, 529 mg sodium.


Dessert

Oh Hank Bars

2/3 cup butter

1 cup dark brown sugar, packed

1/2 cup light corn syrup

3 teaspoons vanilla

4 cups quick-cooking oats

1 cup semisweet chocolate chips

1/3 cup peanut butter

1/2 cup chopped peanuts

Cream butter and sugar together for 5 minutes. Add corn syrup, vanilla and oats; mix well. Pat dough into lightly greased 13-by-9-inch baking pan. Bake in heated 350-degree oven for 15 minutes or until done. Cool slightly. Combine chocolate chips and peanut butter in saucepan; cook over low heat just until melted. Sprinkle peanuts over top of baked bars. Pour the melted peanut butter-chocolate mixture on top. Cut into bars to serve. Makes 48.

Per serving: 107 calories (46percent from fat), 5.6 g fat (2.6 g saturated, 1.5 g monounsaturated), 7 mg cholesterol, 1.8 g protein, 13.2 g carbohydrates, 1.1 g fiber, 40 mg sodium.


LindaCiceroCooks@aol.com

Q. My favorite candy bar has always been Oh Henry, but I can’t find it anymore. Last week I was at a potluck at our church and one of the desserts tasted almost like an Oh Henry, but it was a bar cookie. I never figured out who brought it but I knew I could ask you and you’d find a recipe for me. I have been following your work for many years but never had a question before. By the way, I am from Chicago where the Oh Henry was first made.

J.J. R., Miami

The Oh Henry bar, first made in Chicago in 1920, is still available, but I could not find a South Florida retailer on the Nestle website. You can get the candy by mail order from Amazon and other online shops that specialize in nostalgic tastes such as candyfavorites.com. In the meantime, here’s a recipe from my files that I believe is what you had at the potluck; it echoes the caramel-chocolate-peanut flavor of an Oh Henry.

Q. I’ve lost a favorite recipe that I cut out of a magazine or whatnot a couple of years ago. You make a savory kind of monkey bread, where you put dough rolls in a Bundt pan and then when it is baked, you pull it apart. Do you have this recipe?

E.M.

You don’t mention what was in the recipe, but I think this spinach pull-apart recipe is worth a shot. It is from the 2010 Pillsbury Bake-Off. Let me caution that it is time-consuming, but it can be prepared in advance and refrigerated to bake and serve. I made it as the recipe states, but I think next time I’d consider reducing the garlic salt and using half garlic powder instead. You could make it heartier by adding tiny diced bits of ham or pepperoni to the filling.

CORNER FEEDBACK

“I had to chuckle about your authentic Swedish meatball recipe,” writes Janet Fisher, who recalls once asking her Swedish grandma how to make them. “Now, you need to know she came to Minnesota from Sweden in 1910 at the age of 19. By the time I got to ask her, I was a young adult and wanted to start making the meatballs for Christmas for my own young family. What did grandma say?

“ ‘Oh, I don’t know, I usually use cream of mushroom soup.’

Fisher took the advice on the shortcut for the sauce, but for years made from-scratch meatballs she browned and baked.

“Now I am the old one and I made them for this past Christmas,” she says. But like her grandmother before her, she has found a shortcut: “Go to Sam’s and buy a bag of meatballs, the small ones. Pour about 3/4 of them into the large crockpot. Convert the Italian meatballs to Swedish by mixing about a good teaspoon of ground allspice (I grind it myself) and some fresh grated nutmeg, about 1/2 to 1 teaspoon, into two cans of cream of mushroom soup. Thin it with a little milk, but not too much. Pour over the meatballs and stir up a bit. Turn the crockpot on low for 4-5 hours, maybe more, then switch to warm until ready to serve.

“We had over 30 friends and neighbors for Christmas Eve and they raved about them. Might not be authentic, but they were good.”

Send questions and responses to LindaCiceroCooks@aol.com or Food, 1 Herald Plaza, Miami, FL 33132. Personal replies are not possible.

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