The Mailbox: Teri Watson

Published: Wednesday, Apr. 3, 2013 - 12:00 am | Page 5D

Some Super cookies

I am looking for a cut-out cookie recipe that was first published in The Bee's food section in either 1990 or 1994 for the Super Bowl in which the San Francisco 49ers were playing.

The cookies were in the shape of football helmets and decorated with the 49ers logo. The icing had maple flavoring in it.

My mother used to make them for the big game. I have not been able to find the recipe in her recipe book. Can someone help?

– Rosemarie Bertini, Sacramento

Beer bread

Prep time: 10 minutes

Cook time: 1 hour

Makes 1 loaf, 12 slices

Dorothy Hurd of Sacramento was looking for a recipe for beer bread.

Bernice Suhar of Roseville shares this recipe and says the beer gives this bread an unusual, slightly salty taste.

You may add chopped fresh herbs such as basil or rosemary, cheese, sun-dried tomatoes, chilies, pitted olives or bacon to this basic recipe. You can also try different flavors of beer or ale.


3 cups self-rising flour

3 tablespoons sugar

One 12-ounce can beer, room temperature

Melted butter, if desired (optional)


Preheat oven to 325 degrees. Grease a 9-by-5-inch loaf pan. Mix ingredients together in a bowl until dough has the consistency of a mud pie. Place dough in prepared pan. Wet fingers with water and smooth the top of the loaf. Bake for 40 to 60 minutes until bread is golden brown on top. Remove from oven and brush top with melted butter, if desired. Let bread cool before serving for easier slicing.

Per slice: 92 cal.; 2 g pro.; 20 g carb.; 0 g fat; 0 mg chol.; 300 mg sod.; 0 g fiber.

Sacher torte

Prep time: 1 hour

Cook time: 1 hour

Serves 16

Shan Dixon of Roseville wowed guests with the Sacher torte that she used to buy at Raley's and Bel Air years ago. She was hoping for the recipe.

Carol Rohner of Auburn shares this recipe from "Betty Crocker's Everything Chocolate Cookbook."

In 1832, Austrian Prince Wenzel von Metternich ordered his kitchen to make a special dessert for his guests. The head chef was out ill, so his 16-year-old apprentice, Franz Sacher, created this elegant dessert on the spot. It was a huge success and Sacher went on to become a famous confectioner.



Eight 1-ounce squares of semisweet chocolate

1 cup margarine or butter, softened

1 cup powdered sugar

2/3 cup egg yolks (7 or 8), well-beaten

2/3 cup fine dry unseasoned bread crumbs

1 cup egg whites (7 or 8)

1/8 teaspoon salt

1 cup powdered sugar

Apricot glaze:

One 12-ounce jar apricot jam

Chocolate ganache:

2/3 cup heavy whipping cream

6 ounces semisweet chocolate, chopped


For the torte: Preheat oven to 350 degrees. Grease and flour 2 round pans, 9-by-1 1/2 inches. Heat chocolate over low heat, stirring frequently until melted; cool.

Beat margarine or butter and 1 cup powdered sugar in a medium bowl on high speed until light and fluffy. Gradually add egg yolks, beating well after each addition. Beat in cooled chocolate and bread crumbs and set aside.

Beat egg whites and salt in a large bowl until frothy. Beat in 1 cup powdered sugar until soft peaks form. Fold chocolate mixture into egg whites. Pour into pans. Bake until toothpick inserted in center comes out clean, about 40 minutes. Cool. Remove cake from pans. Cake may sink slightly in center.

Fill and spread side and top of cake with apricot glaze. Spread side and top of torte with chocolate ganache. Refrigerate in airtight container. Bring to room temperature before serving.

For the glaze: Heat 1 jar (12 ounces) apricot jam in saucepan to boiling. Simmer 5 minutes, cool completely.

For the chocolate ganache: Heat cream in 1-quart saucepan until hot but not boiling. Remove from heat. Stir in chocolate until melted. Let stand 5 minutes. Ganache is ready to use when mixture mounds slightly when dropped from spoon. Refrigerate any remaining ganache. Makes about 1 1/4 cups.

Per serving: 444 cal.; 6 g pro.; 46 g carb.; 26 g fat (17 sat., 5 monounsat., 1 polyunsat., 3 other); 137 mg chol.; 104 mg sod.; 0 g fiber; 54 percent calories from fat.


If you have recipes in reply to Mailbox reader requests, or questions or comments, write to: Mailbox, c/o Taste, The Sacramento Bee, P.O. Box 15779, Sacramento, CA 95852. You also can email or fax (916) 556-5625. Please include your full name, your city and phone number.

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