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