Great pumpkin cobbler
Boulevard Coffee, a little coffee shop on Fair Oaks Boulevard in Carmichael, serves the most incredible pumpkin cobbler bars in October and November only. They are simply wonderful! Does anyone have this recipe or one close? Thanks so much.
Gail Way, Gold River
The right enchilada sauce
I'm looking for the recipe for Capital City's enchilada sauce. I think The Bee featured a clone for this recipe some time ago. I'm hoping someone has the original recipe. Thank you.
Clifford Harder, Woodland
I visit a nursing home in town and one of the lovely residents and I love to talk about cooking and baking.
She was telling me about a cookie recipe she used to make at Christmas when her kids were young. She would love for me to try it, but she doesn't have her recipe book anymore and doesn't have the exact measurements.
The cookies are called "kifflettes" or "kiffles." I would love to make these cookies and bring them for her to try. Can anyone help? Thanks.
Rebecca Rogers, Bloomington, Ind.
Sourdough pull-apart cheese bread
Prep time: 20 minutes
Cook time: 30 minutes
Serves 10 to 12
Karen Austin of Grass Valley belongs to a book club and was served a cheese bread appetizer at a recent meeting. She was hoping for a recipe.
Linda Brannon of Nevada City shares this recipe that has evolved over time. She originally received it from Michele Joiner. The instructions at that time said to soften the butter (not melt) and add the mustard, Beau Monde, lemon juice and poppy seeds. This mixture was then spread over the cheese-stuffed bread, then baked uncovered.
Brannon says to experiment with this recipe; she's added dill and other spices. You can also try stuffing this bread with a different cheese. Brannon also says you can cut down on the amount of butter called for in the recipe if "cholesterol guilt" sets in.
Beau Monde is a seasoning salt and can be found in the spice section of your supermarket. If you would like to make your own Beau Monde, try the recipe found in today's Mailbox.
2 sticks butter
1 tablespoon Grey Poupon mustard
1 tablespoon Beau Monde
2 teaspoons lemon juice
1 tablespoon poppy seeds
1 pound round loaf sourdough bread, unsliced
1 pound (or to your taste) Swiss cheese, thinly sliced
Melt butter and place in a bowl. Add mustard, Beau Monde, lemon juice and poppy seeds. Mix well.
Slice bread in one direction without going all the way through. Then slice the bread in the other direction, again without going all the way through. Place the slices of Swiss cheese in the slots of the bread loaf. Pour the melted butter mixture over the top of the bread.
Cover and bake at 350 degrees for 20 minutes. Uncover and bake an additional 10 minutes. Cheese should be melted.
Per serving based on 12 servings: 380 cal.; 14 g pro.; 19 g carb.; 26 g fat (16 sat., 4 monounsat., 1 polyunsat., 5 other); 80 mg chol.; 330 mg sod.; 1 g fiber; 64 percent calories from fat.
Prep time: 10 minutes
Makes about 9 tablespoons
Beau Monde is a French term that means "fashionable society." It is also the name of a popular seasoning salt. You can buy it in the spice section of your supermarket or make your own using this recipe. Beau Monde is an ingredient called for in today's Mailbox recipe for sourdough pull-apart cheese bread.
2 tablespoons ground black pepper
1 tablespoons ground white pepper
1 tablespoon salt
1 tablespoon ground allspice
1 tablespoon ground bay leaf
1 tablespoon ground cloves
1 1/4 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground mace
1 teaspoon celery seed
Mix all spices well in a small bowl. Place mixture in a jar with a tight-fitting lid. Store in a cool, dry place.
Per 1/2 tablespoon: 8 cal.; 0 g pro.; 2 g carb.; 0 g fat; 0 mg chol.; 389 mg sod.; 0 g fiber.
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