Q. I lost a recipe for a chocolate cookie made with a devil’s food cake mix. Into the center of each ball of dough you seal a Junior Mint candy. They were absolutely delicious.
Ann Justice, Elyria, Ohio
I don’t have that specific recipe, but I have a one-size-fits-all type of cookie recipe I’m sure can be made to work. It basically calls for a cake mix of any kind that you embellish to suit. You can add nuts, candy, chocolate or other flavor chips, dried fruit — the list is endless. You can also make a quick cookie with just a confectioners’ sugar sprinkle.
Some combinations I’ve seen include devil’s food or white cake mix with chocolate chips and chopped nuts, white cake mix and granola or trail mix, red velvet and M&Ms, German chocolate cake mix with pecans and caramel, spice cake with nuts and raisins, cherry cake mix with chocolate chips and/or dried cherries, strawberry cake mix with mini chocolate chips and a chocolate frosting, and devil’s food and peanut butter chips.
With citrus trees drooping with fruit, it seems a perfect time to look at new ways to enjoy the harvest. Food Network personality Claire Robinson has created some intriguing recipes for the Florida Department of Citrus, including the one here for chicken burgers. The juice not only adds flavor and moisture to the chicken, but replaces fat and adds vitamin C and other nutrients. You can find lots more recipes at floridajuice.com/recipes.
Sandra P. writes: “My husband and I were so happy to see someone asking about George’s Super Sub, located at 4580 SW Eighth St. We were the era of Frankie’s Pizza (thank goodness Frankie’s is still open) and George’s Subs — the best places high school and U of M students could frequent for food that was affordable and good.
“We heard that when the sub shop property sold the owner sold the recipes for the wonderful one-of-a-kind subs. No place today can come close to the subs George’s made from about 1958 until about 1991. My fingers are crossed that this helps get a reply.”
After 15 years as a vegetarian, my daughter recently made the move to vegan. When she visits it has always been a challenge coming up with dishes that will suit all. One cookbook we’ve found particularly helpful is The Karma Chow Ultimate Cookbook by Melissa Costello (HCI, $18.95).
Many of the recipes are just as appealing to those of us who are less enlightened because they are full of fresh ingredients and flavor. The edamame dip here is brightly delicious, low in calories and saturated fat-free and full of fiber and protein. Since so many of us are trying to do at least one meatless meal a week, I’m happy to pass along a true winner.