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I'm looking for some new and interesting desserts for the holidays. Can anyone help? Linda Bittaker, Clearwater

Last week we featured appetizer recipes for Linda and this week it's a dessert. Dee Dee Gibson of Clearwater has been making candy cane parfaits since she found the recipe in a magazine a few years ago. They are easy to make and everyone likes them, but I don't advise making them in advance. The cookies get soft. Since I couldn't find candy canes this time of year, I used starlight mints and when I crushed them they were pulverized. It definitely would be easier to break up the candy canes.

I would like to request a healthy dill sauce to put over fish. I have found several dill sauces/dips but none that match those served in restaurants for salmon with dill sauce. Sharon K. Davie, St. Petersburg

Carol Skey of St. Petersburg shares a healthier version of dill sauce. Her recipe uses fat-free mayonnaise and fat-free milk to cut calories and fat. This is a tasty dill sauce to serve with fish. The lemon juice and milk thin the consistency so it can be poured over the fish. Carol is right, the flavors need time to blend. The dill became a bit more intense after sitting for a couple of hours.

Recipe request

Esther Myer writes from Burlington, Wash., to ask for a recipe she remembers while working at Bon Marche. The recipe she wants is for strawberry romanoff. It was served over cake topped with ice cream and whipped cream.

Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, St. Petersburg Times, PO Box 1121, St. Petersburg, FL 33731 or e-mail Include your name, city and phone number.


Candy Cane Parfaits

2 cups cold milk

1 (3.9-ounce) package instant chocolate pudding mix (not cook-n-serve)

24 chocolate cream-filled sandwich cookies, crushed

1 (8-ounce) carton frozen whipped topping, thawed

3 candy canes, crushed

Prepare pudding according to package directions, using 2 cups cold milk and pudding mix. Divide half of the cookie crumbs among six parfait glasses. Layer with half of the pudding and whipped topping. Repeat cookie and pudding layers. Dollop with remaining whipped topping; sprinkle with candy canes. Chill until ready to serve.

Makes 6 servings.

Source: Dee Dee Gibson of Clearwater


Healthy Dill Sauce

1/2 cup fat-free mayonnaise

2 tablespoons fat-free milk

1 tablespoon lemon juice

Healthy dash of Tabasco sauce

1 tablespoon of fresh dill chopped

1 tablespoon of dried dill chopped

Mix all ingredients together and let sit for several hours so flavors can blend. Serve with salmon, salmon loaf or other fish.

Source: Carol Skey of St. Petersburg