Elizabetta Garcia asked for a pumpkin bread recipe with yeast that she remembers shaping into a wreath.
“I’ve never shaped this (other than to make a loaf), but it’s delicious,” wrote Arlene Goldberg of Miami. “I think it came from an ad in a magazine.”
I loved the simple goodness of this bread, which makes a good dinner or sandwich bread. For a holiday morning treat I’d add cinnamon or pumpkin pie spice along with chopped apples or raisins or walnuts.
Thanks also to Beverly Ellis of Athens., Ga., who recommends the pumpkin yeast bread in The New York Times Heritage Cookbook by Jean Hewitt (1972) and B.B. of Wilmington, N.C., who provided the wreath-shaping instructions with a recipe she brought home from a church potluck.
Q. Can you get me a recipe for caramel corn without peanuts? I’d like to make this and send it as a Halloween treat for my grandson, who is allergic to nuts.
Jane K. , Surfside
The recipe here is from Classic Candy by Abigail Gehring (Skyhorse, $14.95), a fun book of intriguing recipes for treats that are rarely made from scratch anymore, such as taffy, gumdrops, candy corn and rock candy. Another plus: many recipes don’t require special equipment or expertise.
To make the caramel corn recipe, for example, you don’t need a candy thermometer or a working knowledge of sugar-syrup cooking stages. The caramel corn is great to mail away as it stays fresh in an airtight container — and is so light it requires less postage than cookies!
Goya has joined the My Plate initiative — the USDA’s tool to help Americans make healthier food choices — by expanding its low-sodium, fat-free and sugar-free products and reworking traditional recipes on its website, goya.com, where you will also find a downloadable cookbook.
In the empanada recipe here, the dough has no trans fats, the empanadas are baked rather than fried, and chicken is substituted for beef or pork. These make a nice alternative to the usual sandwich in school lunches.
Olie Goad asked if anyone knew how Morrison’s made its fried eggplant. James H. Lee of St. Augustine, who retired after 29 years at Morrison’s, says it was coated with a batter using self-rising flour and a hefty dose of paprika — 2 tablespoons paprika to 2 cups flour — and was deep-fried till golden.
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