Does anyone have the recipe for the gazpacho from the now-closed David Berkley deli?
Tonya Cano, Carmichael
Pudding, your way
Patrice Boyan of Roseville was looking for the white chocolate cranberry bread pudding recipe served at Dinner My Way in Roseville and Elk Grove. (Both locations have since closed.)
At Dinner My Way you can prepare family-style meals that serve 6 in a short amount of time. Dinner My Way employees do all the prep work and cleanup. All you have to do is assemble and take the entrees home.
Although we have not received the recipe, we heard from Al Livingston of Elk Grove, who reports that not all Dinner My Ways have closed. Among others there is a Dinner My Way at 2220 Gold Springs Court, Gold River; (916) 635-6767; email firstname.lastname@example.org.
49er helmet cookies
Prep time: 35 minutes
Cook time: 10 minutes per batch
Makes 6 dozen
Rosemarie Bertini of Sacramento was looking for the helmet cookie recipe that her mother used to make for Super Bowl when the San Francisco 49ers competed. They were shaped like football helmets and decorated with the 49ers logo. The icing included maple flavoring.
Sandy Zimmerman of Antelope and Laura Horne of Sacramento share this recipe. Horne used to make these cookies back in the 1980s for parties.
If you can't find a helmet cookie cutter, you might have to make your own out of cardboard. You could also make the cookies in the shape of a football. You'll want to color the frosting with the food coloring in the colors "toast" or "desert brown," and true or Christmas red.
Note: The prep time does not include the overnight chill time for the dough.
For the cookie dough:
4 1/2 cups flour
5 teaspoons baking powder
1 teaspoon salt
1 1/2 cups butter
2 cups sugar
1 teaspoon vanilla
1 stick soft butter
1 pound powdered sugar
1/4 cup milk
1/8 teaspoon maple flavor or 1 teaspoon vanilla
For the cookie dough: Sift together flour, baking powder and salt, set aside. Cream butter, sugar, eggs and vanilla. Add flour mixture and mix well to combine. Refrigerate dough overnight. Roll dough out on lightly floured board. Cut helmet-shaped cookies and bake on cookie sheets at 350 degrees until lightly browned, 8 to 10 minutes.
For the frosting: Mix butter, powdered sugar, salt, milk and flavoring. Divide frosting into one large portion and two smaller ones. Tint the largest amount toast (follow food coloring directions or purchase desert brown food coloring in a specialty store). Tint another part true red or Christmas red. Leave last portion white.
Frost cookies with toast and trim with "SF" emblem in red and white.
Per cookie: 125 cal.; 1 g pro.; 18 g carb.; 5 g fat (3 sat., 2 monounsat., 0 polyunsat.); 24 mg chol.; 76 mg sod.; 0 g fiber; 39 percent calories from fat.
Luscious apricot bars from Putah Creek Cafe
Prep time: 25 minutes
Cook time: 1 hour, 10 minutes
Makes 12 bars
Gayle Lanthripp of Citrus Heights was looking for an apricot bar recipe.
Doris Hurley of Sacramento shares this recipe from the June 2000 issue of Gourmet magazine. Putah Creek Cafe is at 1 Main St., Winters. This is one of Hurley's favorite desserts.
2/3 cup California dried apricots
1 stick (1/2 cup) unsalted butter, softened
1/4 cup granulated sugar
1 1/3 cups all-purpose flour, divided use
1 cup packed light brown sugar
2 large eggs
1/2 cup chopped walnuts
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Powdered sugar for dusting
Preheat oven to 350 degrees.
Simmer apricots in water to cover in a small saucepan, covered, 15 minutes. Drain, then cool to room temperature and finely chop by hand.
Beat together butter, granulated sugar and 1 cup of the flour with an electric mixer on medium speed until mixture resembles coarse crumbs.
Press evenly over bottom of a greased 8-inch square metal baking pan (do not use a nonstick pan). Bake in the middle of oven until golden, about 25 minutes.
In the same bowl, beat together chopped apricots, brown sugar, eggs, walnuts, baking powder, vanilla, salt and remaining 1/3 cup flour on medium speed until combined well.
Pour topping over crust and bake in middle of oven until topping is set and golden, 25 to 30 minutes more. Cool in pan on a rack and cut into 12 bars, then dust with powdered sugar. Keep in airtight container at room temperature up to 2 days.
Per bar: 260 cal.; 3 g pro.; 36 g carb.; 12 g fat (6 sat., 3 monounsat., 3 polyunsat.); 51 mg chol.; 90 mg sod.; 1 g fiber; 40 percent calories from fat.