Tasty Recipes from Recipe Wizards

Q: I am looking for a recipe for a baked chicken dish my former daughter-in-law, who was from Thailand, used to make. I know she soaked the chicken in coconut milk and used a lot of spices.

-P. G., Miami

A: I’m sure there are many recipes that would fit, since coconut milk is used liberally in Thai cooking. I got the very easy one here at an “international day” potluck at my daughter’s grade school in the 1990s.

THAI BAKED CHICKEN

1 3-inch piece fresh ginger

6 garlic cloves

1 medium onion, quartered

1 (13.5-ounce) can coconut milk

1/4 cup dark brown sugar, packed

2 tablespoons soy sauce

1 1/2 teaspoons sesame oil

4 chicken breast halves or 1 frying chicken cut up, skin on

Cilantro or fresh basil leaves for garnish

Peel the ginger and slice into 1-inch pieces. Peel the garlic. Place the ginger, garlic and onion quarters in a food processor and pulse until very finely chopped. With the machine running, add coconut milk, brown sugar, soy sauce and sesame oil. (Or mince the ginger, garlic and onion very finely and mix by hand.)

Place the chicken in a single layer in a shallow container. Pour the marinade on top and cover tightly. Refrigerate at least 12 hours, turning from time to time.

Uncover and bake at 375 degrees for about 1 hour, or until chicken is done. Switch oven to broiler for last 5 minutes or so to crisp and burnish skin. Sprinkle cilantro or basil on top before serving. Makes 4 servings.

Per serving: 534 calories (59 percent from fat), 35.7 g fat (22.2 g saturated, 7.1 g monounsaturated), 92.8 mg cholesterol, 33.4 g protein, 22.3 g carbohydrates, 0.8 g fiber, 561.5 mg sodium.

Q: My grandmother used to make the most amazing marshmallow frosting. I think she just melted marshmallows. Is there a secret to this?

A: You need a little more than melted marshmallows, but this frosting is a favorite of mine. It’s nearly as easy opening a can of frosting, but tastes so much better!

MARSHMALLOW FROSTING

32 regular marshmallows

2/3 cup milk

3/4 cup (1 1/2 sticks) cold butter or margarine

1 teaspoon vanilla extract

Place the marshmallows and milk in a saucepan and cook carefully over low heat just until the marshmallows dissolve. Set aside to cool to room temperature, stirring often to keep it blended.

Cut the butter into chunks and place in the bowl of an electric mixer. Beat until light and fluffy. Gradually add the marshmallow mixture, beating until stiff as you like. Beat in vanilla. Makes enough frosting for a 2-layer cake or 24 cupcakes.

Per serving (based on 24): 86 calories (61 percent from fat), 5.9 g fat (3.8 g saturated, 1.6 g monounsaturated), 15.9 mg cholesterol, 0.4 g protein, 8.1 g carbohydrates, 0 fiber, 51.2 mg sodium.

(Contact Linda Cicero: lcicero(AT)MiamiHerald.com)

MATZOH PIZZA

2 squares whole-wheat matzoh

3 tablespoons tomato or pasta sauce

1/2 teaspoon dry-leaf oregano

Salt and pepper (preferably white)

1/2 cup shredded mozzarella and/or Cheddar cheese

A few fresh basil leaves, cut into thin strips

1 tablespoon extra-virgin olive oil

Heat oven to 375 degrees. Line a cookie sheet with foil and place the matzoh squares on it. Mix 1 teaspoon water with the sauce to thin it slightly. Spoon it onto the matzo and spread it almost to the edges. Sprinkle with oregano and salt and pepper to taste. Top with cheese. Top with basil and drizzle with olive oil. Bake 5 to 7 minutes, until cheese is melted. Makes 2 servings.

SOURCE: Adapted from chef Michael Jacobs, MediterAsia Consulting.

Per serving: 252 calories (44 percent from fat), 12.9 g fat (4.6 g saturated, 6.7 g monounsaturated), 15.3 mg cholesterol, 11.4 g protein, 25.1 g carbohydrates, 3.8 g fiber, 270.7 mg sodium.

Walt of Gouverneur, N.Y., asked for help finding a recipe for what his mother called “frog’s eggs,” which he described as “thin like a crepe, but egg colored” with “browned bubbly tops.” Cook’s Corner readers love trying to figure out quirky requests, and two sleuths, hundreds of miles apart, came up with the same idea.

Denise, of Amherst, Ohio, says her Hungarian mother-in-law “makes a crepe-like dish called palacsinta” that she believes is what Walt remembers. Patty of Miami says her mother’s Hungarian palacsinta is “like a crepe, but there’s more egg, and it is softer and gets a brown top like Walt describes. My mom puts a little apricot jam and cottage cheese in each one.”

We have no inkling why Walt’s mother called these “frog’s eggs,” but then what mother doesn’t come up with silly names for foods?

Temperature is the key to making these. At medium-high they scorched, at medium they seemed gummy, but with the burner set closer to medium than medium high, the crepes came out bubbly and nicely crisp.

CREPES PALACSINTA (Hungarian Style Crepes)

2 cups flour

1/4 cup sugar

Pinch of salt

2 eggs

2 cups milk

1 teaspoon vanilla extract (optional)

Vegetable oil or butter

Whisk the flour, sugar and salt in a large bowl. Make a well in the center and add the eggs and 1 cup of the milk. Beat with an electric mixer until smooth, then add the second cup of milk and vanilla.

Heat an 8-inch heavy skillet or omelet pan over medium to medium-high heat. Add 1/2 teaspoon oil, swirling to coat pan. Pour in about 1/2 cup batter, tipping pan from side to side so the batter thinly covers the bottom. Cook until the edges are dry and the center bubbly. Flip to brown the other side.

To serve, fill with jam or jelly, fruit and/or cottage cheese or cream cheese. Makes about 18.

Per pancake (not including oil): 86 calories (17 percent from fat), 1.6 g fat (0.7 g saturated, 0.4 g monounsaturated), 26.2 mg cholesterol, 3 g protein, 14.6 g carbohydrates, 0.4 g fiber, 18.9 mg sodium.

Q: I was at a church potluck and everyone was very taken by what was labeled “apple kuchen.” I asked the woman who made it for her recipe and she whispered” that it was from a mix.

-D.M.

A: Kuchen simply means cake in German, and it usually refers to a cake base that is topped with fruit and looks something like a tart. As to the “made from a mix” part, my guess is she was referring to a doctored cake mix recipe like the one here.

EASY APPLE KUCHEN

1 box yellow cake mix

1 teaspoon ground cinnamon

1 egg

1 cup sour cream

4 tablespoons ( 1/2 stick) butter, melted

FOR THE TOPPING

3 to 4 apples, peeled and sliced 1/3-inch thick

1 teaspoon ground cinnamon

1/2 cup sugar

4 tablespoons ( 1/2 stick) butter, melted

Heat oven to 350 degrees. Grease a 9-by-13-inch or 10-inch springform pan.

Place the dry cake mix, cinnamon, egg, sour cream and butter in a large mixing bowl and beat on low speed just long enough to make a thick dough. Press by hand into pan, pushing evenly over bottom and partway up to the sides. Bake 10 minutes.

Meanwhile, toss the sliced apples with the cinnamon and sugar.

Remove the cake from oven (leave it on) and arrange the apple slices decoratively on top. Sprinkle the cinnamon sugar on top, drizzle on the melted butter and bake 30 minutes more. Makes 20 servings.

Per serving: 211 calories (43 percent from fat), 10.2 g fat (4.8 g saturated, 3.1 g monounsaturated), 29.3 mg cholesterol, 1.8 g protein, 29.1 g carbohydrates, 0.7 g fiber, 217.6 mg sodium.

Q: My wife and I are looking for a good walnut chicken/shrimp recipe. We’ve hit a roadblock in duplicating the creamy sauce associated with these dishes in Chinese restaurants.

-Mike Shellenberger, Easton, Pa.

A: I’m sure there are many ways to make this dish. I am not a fan of deep-frying, so so I came up with a stir-fried version that is easy to make with readily available ingredients. If readers can provide a more authentic recipe, I’ll pass it along.

WALNUT CHICKEN STIR-FRY

2 pounds boneless chicken breast

1/4 cup flour

1 cup coconut milk

1/2 cup chicken broth

2 tablespoons cornstarch

1/2 teaspoon sesame oil or to taste

1 tablespoon peanut oil

2 garlic cloves, minced

1 teaspoon grated fresh ginger

1 tablespoon soy sauce, or to taste

4 green onions, cut in 1-inch pieces

4 ounces walnut halves, toasted

Slice the chicken into 1/2-inch strips. Toss in the flour and set aside.

In a saucepan, whisk the coconut milk with the chicken broth and cornstarch until smooth. Cook, over medium-high heat, stirring constantly, until thickened. Remove from heat, add the sesame oil, cover and set aside.

Heat peanut oil in a wok or skillet over medium-high heat. Cook the garlic and ginger, stirring, until fragrant, about 30 seconds. Stir-fry the chicken until cooked through, about 3 minutes. Add the soy sauce and stir-fry briefly, then add the green onions. Pour in the coconut sauce. Cook just until sauce is heated through. Serve over rice, with walnuts on top. Makes 8 servings.

Per serving: 333 calories (53 percent from fat), 19.9 g fat (7.9 g saturated, 2.8 g monounsaturated), 65.8 mg cholesterol, 30.1 g protein, 9.6 g carbohydrates, 1.9 g fiber, 241.4 mg sodium.

SLEUTH’S CORNER

Q: When I was very young, my grandfather, who was from Macedonia, gave us a white candy in the shape of a turkey. (It must have been poured into a mold.) From what I remember it was a vanilla flavor and was soft and pliable. We children pulled it out of shape like Silly Putty. My grandmother said it was Greek candy called “olva.” Does anyone have an idea what this candy is and how to make it?

-Elaine Scott, Henderson, N.Y.

Walt of Gouverneur, N.Y., asked for help finding a recipe for what his mother called “frog’s eggs,” which he described as “thin like a crepe, but egg colored” with “browned bubbly tops.” Cook’s Corner readers love trying to figure out quirky requests, and two sleuths, hundreds of miles apart, came up with the same idea.

Denise, of Amherst, Ohio, says her Hungarian mother-in-law “makes a crepe-like dish called palacsinta” that she believes is what Walt remembers. Patty of Miami says her mother’s Hungarian palacsinta is “like a crepe, but there’s more egg, and it is softer and gets a brown top like Walt describes. My mom puts a little apricot jam and cottage cheese in each one.”

We have no inkling why Walt’s mother called these “frog’s eggs,” but then what mother doesn’t come up with silly names for foods?

Temperature is the key to making these. At medium-high they scorched, at medium they seemed gummy, but with the burner set closer to medium than medium high, the crepes came out bubbly and nicely crisp.

CREPES PALACSINTA (Hungarian Style Crepes)

2 cups flour

1/4 cup sugar

Pinch of salt

2 eggs

2 cups milk

1 teaspoon vanilla extract (optional)

Vegetable oil or butter

Whisk the flour, sugar and salt in a large bowl. Make a well in the center and add the eggs and 1 cup of the milk. Beat with an electric mixer until smooth, then add the second cup of milk and vanilla.

Heat an 8-inch heavy skillet or omelet pan over medium to medium-high heat. Add 1/2 teaspoon oil, swirling to coat pan. Pour in about 1/2 cup batter, tipping pan from side to side so the batter thinly covers the bottom. Cook until the edges are dry and the center bubbly. Flip to brown the other side.

To serve, fill with jam or jelly, fruit and/or cottage cheese or cream cheese. Makes about 18.

Per pancake (not including oil): 86 calories (17 percent from fat), 1.6 g fat (0.7 g saturated, 0.4 g monounsaturated), 26.2 mg cholesterol, 3 g protein, 14.6 g carbohydrates, 0.4 g fiber, 18.9 mg sodium.

Q: I was at a church potluck and everyone was very taken by what was labeled “apple kuchen.” I asked the woman who made it for her recipe and she whispered” that it was from a mix.

-D.M.

A: Kuchen simply means cake in German, and it usually refers to a cake base that is topped with fruit and looks something like a tart. As to the “made from a mix” part, my guess is she was referring to a doctored cake mix recipe like the one here.

EASY APPLE KUCHEN

1 box yellow cake mix

1 teaspoon ground cinnamon

1 egg

1 cup sour cream

4 tablespoons ( 1/2 stick) butter, melted

FOR THE TOPPING

3 to 4 apples, peeled and sliced 1/3-inch thick

1 teaspoon ground cinnamon

1/2 cup sugar

4 tablespoons ( 1/2 stick) butter, melted

Heat oven to 350 degrees. Grease a 9-by-13-inch or 10-inch springform pan.

Place the dry cake mix, cinnamon, egg, sour cream and butter in a large mixing bowl and beat on low speed just long enough to make a thick dough. Press by hand into pan, pushing evenly over bottom and partway up to the sides. Bake 10 minutes.

Meanwhile, toss the sliced apples with the cinnamon and sugar.

Remove the cake from oven (leave it on) and arrange the apple slices decoratively on top. Sprinkle the cinnamon sugar on top, drizzle on the melted butter and bake 30 minutes more. Makes 20 servings.

Per serving: 211 calories (43 percent from fat), 10.2 g fat (4.8 g saturated, 3.1 g monounsaturated), 29.3 mg cholesterol, 1.8 g protein, 29.1 g carbohydrates, 0.7 g fiber, 217.6 mg sodium.

Q: My wife and I are looking for a good walnut chicken/shrimp recipe. We’ve hit a roadblock in duplicating the creamy sauce associated with these dishes in Chinese restaurants.

-Mike Shellenberger, Easton, Pa.

A: I’m sure there are many ways to make this dish. I am not a fan of deep-frying, so so I came up with a stir-fried version that is easy to make with readily available ingredients. If readers can provide a more authentic recipe, I’ll pass it along.

WALNUT CHICKEN STIR-FRY

2 pounds boneless chicken breast

1/4 cup flour

1 cup coconut milk

1/2 cup chicken broth

2 tablespoons cornstarch

1/2 teaspoon sesame oil or to taste

1 tablespoon peanut oil

2 garlic cloves, minced

1 teaspoon grated fresh ginger

1 tablespoon soy sauce, or to taste

4 green onions, cut in 1-inch pieces

4 ounces walnut halves, toasted

Slice the chicken into 1/2-inch strips. Toss in the flour and set aside.

In a saucepan, whisk the coconut milk with the chicken broth and cornstarch until smooth. Cook, over medium-high heat, stirring constantly, until thickened. Remove from heat, add the sesame oil, cover and set aside.

Heat peanut oil in a wok or skillet over medium-high heat. Cook the garlic and ginger, stirring, until fragrant, about 30 seconds. Stir-fry the chicken until cooked through, about 3 minutes. Add the soy sauce and stir-fry briefly, then add the green onions. Pour in the coconut sauce. Cook just until sauce is heated through. Serve over rice, with walnuts on top. Makes 8 servings.

Per serving: 333 calories (53 percent from fat), 19.9 g fat (7.9 g saturated, 2.8 g monounsaturated), 65.8 mg cholesterol, 30.1 g protein, 9.6 g carbohydrates, 1.9 g fiber, 241.4 mg sodium.

SLEUTH’S CORNER

Q: When I was very young, my grandfather, who was from Macedonia, gave us a white candy in the shape of a turkey. (It must have been poured into a mold.) From what I remember it was a vanilla flavor and was soft and pliable. We children pulled it out of shape like Silly Putty. My grandmother said it was Greek candy called “olva.” Does anyone have an idea what this candy is and how to make it?

-Elaine Scott, Henderson, N.Y.

I admit being skeptical about pickle soup, but when dozens of readers responded to Sandy K.’s request for this Polish Michigan specialty, I had to give it a try. Amazingly, the soup has a wonderful balance of creamy and tart that’s perfect on a winter’s day.

“We are originally from Michigan and Polish and have found a recipe for this soup in all five of our Polish cookbooks,” wrote J. Dombrowski of Huntsville, Ala. He included with the recipes a note by Robert Strybel, author of “Polish Heritage Cookery,” who wrote that to “do the soup up right, you will need some genuine Polish-style brine cured dill pickles. The vinegar-cured variety you get at the supermarket will not do.”

Louise Halbert, also of Huntsville, sent a recipe a friend translated from her mother’s Polish cookbook.

POLISH DILL PICKLE SOUP

4 dill pickles (brine-cured if possible)

2 tablespoons flour

2 tablespoons butter

4 cups beef or chicken stock

2 cups peeled and cubed potatoes

1 cup thinly sliced celery

2 carrots, coarsely grated

Salt and pepper to taste

1 cup sour cream, divided

1 teaspoon fresh snipped dill, or to taste

Dice the pickles fine and dust with flour. Saute briefly in the butter. Add the stock, potatoes, celery and carrots and bring to a boil. Reduce heat to a bare simmer, cover and cook 30 minutes. Add salt and pepper to taste. Whisk a little of the hot soup into 3/4 cup of the sour cream, then whisk mixture into the pot. Taste and add some of the dill pickle juice if more tartness is desired. Serve immediately (if you let the soup get too hot, it may curdle) with sour cream dolloped on top, sprinkled with the dill. Makes 8 servings.

Per serving: 176 calories (54 percent from fat), 10.8 g fat (5.9 g saturated, 2.9 g monounsaturated), 26.2 mg cholesterol, 3.8 g protein, 17.1 g carbohydrates, 2.6 g fiber, 1,141 mg sodium.

Marion Schneider of Elyria, Ohio, got her recipe from a Michigan cookbook friends gave her “as a reminder of my roots,” while Nancy Gawlick got hers from the 1948 “Treasured Polish Recipes for Americans,” “a gift from my husband’s mother when we married in 1964.”

Q: “I love the flavor of the classic Bacardi Rum Cake recipe and I thought it would make a yummy layer cake. I am assuming I need to modify the temperature and length of time in the oven but am not sure how. Can you help?”

Jackie Fernandez, Miami

A: I experimented with making it as a traditional layer cake and found that you can indeed divide the batter into two greased and floured 9-inch deep dish cake pans and bake at 350 degrees (instead of 325) for 25 to 30 minutes, or until the cake springs back when lightly pressed. Do not under bake.

This is a perfect opportunity to pass along a recipe for a chocolate version of the classic, which I finagled from a friend who served it over the holidays. It would make a great Valentine’s Day treat.

CHOCOLATE BACARDI RUM CAKE

1 box chocolate cake mix without pudding

2 (4-serving size) boxes instant chocolate pudding mix (divided)

4 eggs

1/2 plus 1/4 cup dark rum

1/4 cup plus 1 cup milk

1/2 cup vegetable oil

1 cup chopped toasted hazelnuts or pecans (optional)

2 cups whipped cream or whipped topping

1/2 cup Nutella

Heat oven to 350 degrees. Grease and flour two 9-inch layer cake pans. Combine cake mix, 1 box pudding mix, eggs, 1/2 cup rum, 1/4 cup milk and the oil in a large bowl. Blend well, then beat at medium speed for 2 minutes. Stir in nuts.

Scrape batter into prepared pans and bake about 30 minutes, until cake tests done. Cool in pans for 10 minutes before turning out onto wire rack to cool completely.

Meanwhile, combine 1 cup milk, 1/4 cup rum and remaining pudding mix in bowl of electric mixer. Blend well, then increase speed to high and beat about 4 minutes, until light and fluffy. Fold in the whipped cream.

Split the cooled cakes horizontally. Stack the 4 layers on a serving platter one by one, spreading each with 2 tablespoons Nutella and 1/2 cup pudding mixture. Refrigerate at least 1 hour before serving. Makes 16 servings.

Per serving: 434 calories (51 percent from fat), 25.5 g fat (7.9 g saturated, 11.5 g monounsaturated), 71.4 mg cholesterol, 6.3 g protein, 42.4 g carbohydrates, 2.5 g fiber, 347.4 mg sodium.

Q:” In the late 1980s I subscribed to a set of recipe cards, which I believe were called Great American. You got a fresh set of cards every month. I got rid of them when I switched to recipes on the computer, but I’m kicking myself because I’ve never found a recipe quite as good as the one they had for Chicken Diane.”

Renee Ellis

A: Happily, a Cook’s Corner fan who was clearing her kitchen contributed a few dozen cards to my library, and while the set isn’t complete, I did find the recipe you remember. It is dated 1988.

GREAT AMERICAN CHICKEN BREASTS DIANE

4 large boneless chicken breast halves

Salt and pepper

2 tablespoons olive oil, divided

2 tablespoons butter, divided

3 tablespoons chopped fresh chives or green onion

Juice of 1/2 lime or lemon

2 tablespoons brandy or cognac (optional)

3 tablespoons chopped parsley

2 teaspoons Dijon mustard

1/4 cup chicken broth

Place chicken between sheets of wax paper or plastic wrap and pound with a mallet to flatten slightly. Sprinkle with salt and pepper.

Heat 1 tablespoon each oil and butter in large skillet. Cook chicken over medium-high heat for about 4 minutes per side, just until cooked through. Transfer to warm serving platter.

Add chives, lime juice, cognac, parsley and mustard to pan. Cook 15 seconds, whisking constantly. Whisk in broth, stirring until sauce is smooth. Whisk in remaining butter and oil. Pour sauce over chicken and serve immediately. Makes 4 servings.

Per serving: 263 calories (50 percent from fat), 14.2 g fat (5 g saturated, 6.9 g monounsaturated), 83.7 mg cholesterol, 27.9 g protein, 0.5 g carbohydrates, 0.2 g fiber, 489.9 mg sodium.

SLEUTH’S CORNER

Q: Many years ago there was a restaurant on the beach called Mitch’s Steak House. They served an oyster-stuffed steak with an anchovy sauce. It may sound disgusting, but it was the best we have ever had.

Marsha Dickman

Q: The Rock Beach Grill of Pembroke Pines, Fla., had the best clam chowder that I have ever tasted. Unfortunately, they have closed. Any chance of getting their recipe?

Kathleen W.

Question: My family goes through a large bottle of ranch salad dressing every week. At $4 a bottle, I’m wondering if I can make this at home.

-J.S.K., Miami

Answer: Making your own ranch dressing is pretty simple, and since your family uses a lot, you don’t have to worry about it spoiling without preservatives (homemade lasts about a week in the refrigerator). Using fresh ingredients with lots of flavor means you don’t need the MSG found in many commercial dressings either.

The key ingredients are buttermilk and mayonnaise. Most recipes also call for garlic, onion and chopped fresh dill, and from there they diverge. One of my favorite variations is to substitute cilantro for the dill. You can add chopped roasted pimiento for a rosy color or finely chopped bell pepper, celery or broccoli for crunch.

The recipe here makes a fairly thick dressing you can also use as a dip. Thin with buttermilk if you wish.

HOMEMADE RANCH DRESSING

1 large garlic clove, or more to taste

1/2 teaspoon coarse salt

1/4 teaspoon cracked pepper

1 cup buttermilk

1/2 cup mayonnaise

1 teaspoon fresh lemon juice

1 tablespoon chopped fresh dill, or more to taste

2 green onions, finely sliced

Peel the garlic, smash with the flat side of a knife and mash with the salt and pepper in a mortar or with a fork. Place in a blender or food processor with the buttermilk and mayonnaise; pulse to blend. With machine running, add the lemon juice, dill and onion. Refrigerate at least 2 hours for flavors to mature. Taste for seasoning, adjusting with garlic or onion powder if needed. Makes about 1 1/2 cups, 24 (2-tablespoon) servings.

Per tablespoon: 38 calories (87 percent from fat), 3.7 g fat (0.5 g saturated, 0.6 g monounsaturated), 3.1 mg cholesterol, 0.4 g protein, 0.8 g carbohydrates, 0 fiber, 85.5 mg sodium.

Q: In the early 1990s I used to buy a boxed cake mix named Glazed Lemon Supreme Streusel Swirl that was baked in a bundt pan. I can’t find it anywhere, and am hoping you have a recipe.

-Cora Howard, Macon, Ga.

A: The closest I can come to a mix is a cinnamon streusel version made by Nordic Ware, the bundt-pan manufacturer ($11 at nordicware.com). I came up with the recipe here by starting with a yellow cake mix.

GLAZED LEMON BUNDT CAKE WITH STREUSEL

Vegetable oil spray

1 (18.25-ounce) box yellow cake mix

1 (4-serving size) box instant lemon pudding mix

3/4 cup vegetable oil

4 eggs

STREUSEL

1/4 cup flour

1/3 cup sugar

1/2 teaspoon ground cinnamon

2 tablespoons butter

GLAZE

2 cups confectioners’ sugar

2 to 3 tablespoons lemon juice

1 teaspoon finely grate lemon zest

Heat oven to 350 degrees. Lightly spray a 10-inch bundt or tube pan with vegetable oil and dust with flour. Combine the dry cake and pudding mixes, oil, eggs and 3/4 cup water; mix on low speed 1 minute. Increase mixer speed to medium, and beat 2 minutes. Pour half the batter into the prepared pan.

Whisk the dry streusel ingredients together. Cut in the butter with two knives or a pastry blender until it forms coarse crumbs. Sprinkle half the streusel over the batter in the pan and swirl lightly with a knife. Pour in remaining batter, top with remaining streusel and swirl.

Bake until cake is golden brown and springs back when touched, 45 to 50 minutes. Cool on wire rack for 10 minutes. Mix the glaze ingredients together. Invert warm cake onto platter and drizzle with glaze. Makes 16 servings.

Per serving: 369 calories (41 percent from fat), 17.1g fat (2.7 g saturated, 8.6 g monounsaturated), 57.3 mg cholesterol, 3.2 g protein, 52 g carbohydrates, 0.5 g fiber, 325.5 mg sodium.

SLEUTH’S CORNER

Q: Does anyone have a recipe for Connecticut oysters? These contained no oysters. As I recall, they were a mix of finely rolled saltines, egg, minced onion and ketchup shaped like oysters and fried in oil.

-Ellen Carmen, Watertown, N.Y.