Claire Miller lost a recipe she believed was from the Today Show for a brown sugar pound cake. Readers were quick to respond.
“The recipe is from Willard Scott, who was the weather guy for many years, and now does the birthday greetings for 100-year-olds,” said Anne Beamish. “I think the recipe was originally contributed to a celebrity cookbook by Willard Scott,” said Terry Wayne Larkin. “But I got it from a friend who’d gotten it from a neighbor.”
For pound cake lovers, this one is a keeper. The brown sugar gives it a lovely molasses-like flavor that is wonderful with fresh fruit. Beamish says she serves the cake unfrosted with fresh peaches on top, splashed with a bit of rum. Larkin uses a cream cheese frosting.
B. Corrigan makes an apricot glaze for her pound cake by mixing 1 cup apricot jam with 1 cup sugar. “Bring to a boil in a small saucepan then reduce heat to simmer until mixture coats a spoon (about 10 minutes). Spread on cake with a brush.”
Norma A. Orovitz clipped her recipe from a box of Dixie Crystals brown sugar, and it is topped with a praline sauce I had to include, even though it is not part of the requested recipe. It is so delicious you’ll have trouble not eating it from the pan. It would be equally wonderful spooned on ice cream.
Phyllis Redding, whose recipe is from her mother-in-law in North Carolina, says the cake is “even better the next day. We all love it and I never put icing on it. It is good just to cut into and eat as is.”
Q. A long time ago, you had a recipe called Beverly’s Mango Chicken. I have moved several times and I can’t locate it. Can you please send me a copy?
This recipe, which dates to the early 1980s, was in our Top 10 requests for many years. Our files, unfortunately, do not tell us who Beverly might have been. With mango season here, I’m happy you reminded me of this delicious dish.
The New Atkins for a New You Cookbook by Colette Heimowitz (Touchstone, $19.99), is helpful if you’re watching carbohydrates, whether you are a follower of the diet or not. The recipes have a prep time of 30 minutes or less, most use fewer than 10 ingredients and nearly all use ingredients readily found in supermarkets.
The easy stir-fry recipe here can easily be adapted to use whatever vegetables you like. The sesame oil gives it a nice punch of flavor. Make sure when you remove the meat from the marinade that you shake off excess liquid to avoid spattering when you drop it in the hot oil. Don’t wipe the meat or you’ll lose the flavor.
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