Q: Do you have a simple muffin or snack cake recipe that will use up that last handful of chocolate chips, nuts or dried fruit that we all seem to have?

Sandy

A: This has been my stand-by recipe for a quick treat since a reader contributed it to the column in 1985. You don't even have to wash a mixing bowl, and you can make it even if you don't have butter, eggs or milk.

The variations are nearly endless, including a yellow version, so throw in that last handful of chips, the melted candy bar, etc. This is similar to what is known as Wacky Cake or Ration Cake, but less dense.

Q: I would like to know how to caramelize onions. Whenever I have tried, the onions burn. Do you need to add sugar?

Esther Litvin

A: A little sugar helps, but the true secret to making caramelized onions is patience. You simply can't hurry the process, which takes about 45 minutes. I like to make a large batch and freeze extra for later use.

Once you've stirred them into a stew to give it richness and sweetness or tossed them on a steak or hamburger, made a gravy with no peer or added pizazz to a pizza or mundane casserole, you'll be hooked. Think of the intense flavor of a French onion soup and you get an idea of what caramelized onions can do for your cooking.

You can use plain yellow onions, but when Vidalia or other sweet onions are on sale the subtle difference is worthwhile.

Q: We had chicken kebabs at a Middle Eastern restaurant that were served with a hot but sweet and creamy green sauce. The server said it was made with cilantro and yogurt. Can you give me specific directions?

Anne

A: Green sauces made with cilantro are common in many cuisines, from Chile to Iraq, the Canary Islands to Mexico. Right now my garden is overflowing with cilantro, so I make this sauce frequently.

Serve it with meats, seafood or vegetables, spoon it over rice or rotisserie chicken or simply use it as a dip for flat bread. If you like a sharper sauce, add a quarter of a medium onion with the garlic.

SLEUTH'S CORNER

Q:On a camping trip, one of the group members brought a tin of silky, smooth dessert to share. I believe they may have frozen it prior to the trip so it would be perfect to eat the first night. It was almost mousse-like in consistency and may have been flourless, as there was no crust. It was cut into small squares like fudge candy. For about 20 years I've been searching for this elusive recipe for what I was told was ''Death by Chocolate,'' only to find there are many recipes by that name. Any clues what this could be?

Deb S., Asbury, N.J.

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