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No recipe crunch for peanut brittle

Allen Foertch requested a recipe for peanut brittle, and it is evident from the number of responses that it's a popular treat. Using a candy thermometer is the common factor in each recipe. Dale Jefferson, Anne Canterbury and Sheila Goodbrand offer similar recipes.

Barbara Fix shares a microwave peanut brittle recipe that she makes frequently. Her one piece of advice is to have the buttered foil ready because the candy hardens quickly.

Janice Bryce, who fondly remembers a poppy-seed filled pastry served at the old Wolfie's Restaurant, wanted a recipe for poppy seed coffee cake. Josephine Peruzzi gladly shares her recipe in honor of her mother-in-law, who passed away last year. She made this recipe each Easter for her traditional Polish Easter breakfast. Josephine hopes Janice enjoys it.

For: Allen Foertch of Hudson.

From: Dale Jefferson of Largo, Anne Canterbury of New Port Richey, Sheila Goodbrand of Largo, and others.

Recipe: Buttery Peanut Brittle.

Buttery Peanut Brittle

2 cups granulated sugar

1 cup light corn syrup

{ cup water

1 cup butter

2 cups raw peanuts

1 teaspoon baking soda

Heat and stir sugar, corn syrup and water in a three-quart saucepan until sugar dissolves. When syrup boils, blend in butter. Stir often until syrup reaches 280 degrees on candy thermometer. Add nuts. Stir constantly until hard crack stage is reached, about 305 degrees. Remove from heat. Quickly stir in baking soda, mixing well. The mixture will foam. Pour onto two greased cookie sheets with lips. Stretch thin by lifting and pulling from edges with forks. Loosen from pans as soon as cool. Break up.

Makes 2{ pounds.

For: Allen Foertch of Hudson.

From: Barbara Fix of Largo.

Recipe: Microwave Peanut Brittle.

Microwave Peanut Brittle

1 cup sugar

{ cup light corn syrup

1 cup peanuts

1 teaspoon butter

1 teaspoon vanilla

1 teaspoon baking soda

In a two-quart microwave safe bowl, combine sugar and corn syrup and microwave on high for 4 minutes. Add peanuts, stir well and microwave 4 more minutes on high. Add butter and vanilla, stir well and microwave 1 minute on high. Add baking soda, stir gently until light and foamy. Pour onto well-greased heavy foil in baking sheet. Let cool, then break apart.

For: Janice Bryce of St. Petersburg.

From: Josephine Peruzzi of Brandon.

Recipe: Poppy Seed Pastry.

Poppy Seed Pastry

Pastry filling:

1 can poppy seed filling

4 tablespoons ground walnuts

3 ounces raisins

{ cup brandy

Pastry dough

{ stick butter

} cup sugar

2 eggs

Pinch of salt

{ to cup milk

3 tablespoons yeast

6 cups flour

Combine all filling ingredients and set aside until dough is ready.

To make dough, cream butter and sugar until fluffy. Add eggs, one at a time, beating thoroughly after each one. Add pinch of salt. Heat milk to lukewarm, dissolve yeast and add sugar mixture. Sift in flour; knead until smooth and elastic. Place in greased bowl, turn over, cover with plastic wrap. Let rise until doubled, about 1 hour. Preheat oven to 375 degrees.

Punch down dough, divide in half. Roll half of the dough out into a rectangle. Spread with half of the filling. Roll up jelly-roll style. Press seam together. Bake on greased sheet, horseshoe shape if desired, for 40 to 45 minutes. Repeat with remaining dough. Serve with or without icing.

Icing: Combine 1 cup powdered sugar with enough milk to make it pouring consistency. Drizzle over pastry.

In lieu of icing, dust with powdered sugar.

Makes 2.

Recipe requests

Arlene Bednarski is looking for a recipe for simple apple cake.

Anna Fischer wants a recipe for fruit stollen.

Margaret Hout's request is a bit more challenging. She needs a recipe she thinks is about 30 years old: the recipe for graham cracker pie that appeared on the old blue Nabisco box. She cut it out but has since lost it. If you happened to save it, please share it.

+ + +

Geneva Lege of Largo was having trouble locating cake yeast. Two readers responded.

Laura Peterson of Homosassa contacted the King Arthur Flour company in New Hampshire and inquired about purchasing cake yeast. She was told the company doesn't carry it because it is so perishable. She was also informed that most supermarkets do not carry cake yeast because the shelf-life is short.

The King Arthur Flour representative suggested that a bakery might be able to sell Laura cake yeast.

Seminole resident Charlene Evans was also trying to find cake yeast. She contacted the Fleishmann company and was told that it does not supply cake yeast to Florida because of the heat and humidity. The company suggested substituting dry yeast.

One package of dry yeast is equal to 0.6 ounces of cake yeast.

You Asked for It is a reader mail column. Send recipe requests to You Asked for It, the Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail them to youaskedforitknology.net. Please put "Recipe request" in the subject line. Recipes will be received by mail only. Be sure to include your full name, city and phone number. Letters without this information will be discarded. Requests cannot be answered by phone or mail.

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