Updated: January 20, 2013 6:03AM
When R.A. Jr. of South Bend requested a recipe for what he called a “heart-healthier” version of brownies, Swap Shop turned to Italian-born Chef Fabio Viviani for his Chocolate-Glazed Brownies. And New York Chef Elizabeth Falkner’s Upside Pear Crunch Coffee Cake solves a plea from H.P. of Chicago for an upside-down cake “starring a fruit other than pineapple.”
Restaurateur, author and TV personality Viviani, known for his appearances on “Top Chef All Stars” and “Life After Top Chef,” created his moist and still-decadent brownies using Bertolli Extra Light Tasting Olive Oil rather than butter or margarine.
Falkner, author of Cooking Off the Clock: Recipes from My Downtime and returning to Food Network’s “The Next Iron Chef,” concocted the seasonally-inspired coffee cake using Royal Riviera Pears for Harry & David, known for their premium fruits.
I saved — and lost! — a recipe for a Banana-Sour Cream Cake that was in a Sun-Times advertising supplement before the holiday season started. Can you help?
B.L., Chicago Heights
Can someone from the South — or someone with relatives in the South — share a recipe for deviled eggs baked like a casserole?
Please ask your readers for a casserole made with jambalaya ingredients — chicken, sausage, rice, tomatoes, etc.