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Fruit’s the centerpeice in fall recipes



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Updated: November 11, 2012 6:05AM

Sun-Maid Raisins offers a scrumptious recipe for Maple-Glazed Baked Apples in answer to a request from P.A.D. of Bartlett for baked apples with raisins.

Also, Victoria Brejla e-mails the South Carolina Cobbler recipe — in which the batter is topped with peaches but, when baked, the crust magically appears on top — requested by N.A.N. of Chicago, and Madeline Nelson of Chicago shares an authentic Greek recipe for Tzatziki (delicious on gyros and pita bread) for D.J. of Palatine.

Warm Maple-Glazed Baked Apples —made even more memorable with a scoop of vanilla ice cream —are worth an encore at Thanksgiving gatherings. And don’t give a second thought to using frozen peaches (just be sure they are thawed) in the cobbler recipe now that peaches are no longer in their prime — the frozen option is perfect.

Nelson’s Tzatziki recipe, from the book Opaa! Greek Cooking Chicago Style, originated at the Plaka Restaurant on South Halsted Street.

To make Tzatziki: In small bowl, mix together 2 to 3 cucumbers (peeled and thinly sliced or shredded), 1 teaspoon white vinegar, 1 teaspoon scallion (chopped fine), ½ teaspoon sugar, 1 teaspoon spearmint flakes and 1 cup Greek yogurt. Add salt and pepper to taste. Cover and chill 2 hours or more before serving.


I’m looking for a recipe for what are known in the South as Morning Glory Muffins. They contain carrots, pineapple, walnuts, raisins and I think coconut.

B.E., Chicago

I am hoping one of your readers has a recipe for the Rustic Tomato Soup with Grilled Cheese “fingers” served at Houlihan’s restaurant. It is to-die-for. The waiter told me the soup contains bloody Mary mix, garlic and heavy cream. The “fingers” seem to be little dumplings of cheese coated in toasted bread crumbs.

M.N., Chicago

Help! I lost my recipe for Cream Cheese Pound Cake.

V.C., Brookfield

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