I recently had Duchess potatoes and would like to make them at home. Does anyone have a recipe?
Kelly Cook, Dunedin
Both Joyce Leaming of Homosassa and Carol Perry of Seminole sent in a Duchess potato recipe from the Betty Crocker Picture Cookbook. Duchess potatoes require just a few more steps than mashed potatoes. The result is a potato with a crispy exterior and a creamy inside. The potatoes are super easy to make and were a hit at the table. My suggestion is to season the fluffy mashed potatoes to your liking with salt and pepper and add butter to your taste as well. If you like your mashed potatoes on the runnier side, you will need to make sure there is more substance to them or they will not pipe well onto the baking sheet. When I made them, I thought they would brown faster than they did. Keep that in mind when planning your meal.
Nancy Shivers of Tampa is looking for a cookie recipe that will hold up to making ice cream sandwiches. She wants a cookie that is a bit on the thicker side, preferably chocolate, that won't break or crumble when pressed into an ice cream sandwich. She has tried the Nestle Toll House recipe and says it's too thin.
A request for requests
Last week we asked readers to send in requests, and recipes fulfilling others' requests, in a way that we can use them (complete, with your name, phone number and city of residence). This week, we want to remind you to please double-check what you send us. It's disappointing when we get something good but can't use it because something important is missing — for instance, the amount of an ingredient, cooking directions or contact information (in case you are the one who left something out). Thanks for your help — and your curiosity about how to make those to-die-for dishes.
Recipes tested by Times correspondent Ellen Folkman, unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email firstname.lastname@example.org. Include your name, city and phone number.