A few months back, reader Bill Heatherington wrote to say he missed the filled cookies and Sunshine Cake he used to get from the now-closed McIntyre's Bakery in Pittsburgh.
Joan Burger of Oldsmar comes to the rescue with a recipe for filled cookies, Sunshine Cake and date bars she clipped from The Federation Cookbook published in 1917 in Whitewater, Wis.
A side note: The recipe for the Sunshine Cake was a bit smudged, so I used a similar version from Wilma Wood of Ruskin. It runs here.
Restaurant recipe resource
I get many requests for dishes served at favorite restaurants.
There are several outstanding books that attempt to mimic menu items from chain restaurants. Another to add to your library: "More of America's Most Wanted Recipes," by Ron Douglas, author of "America's Most Wanted Recipes." The book was published this month by Atria Books and sells for $16.
Even better: Douglas guarantees the recipes all cost $10 or less to make. That includes Outback Steakhouse's Bloom- in' Onion and Chipotle Mexican Grill's barbacoa burritos.
Yvonne Harden remembers the Lions Paws served at the original Proud Lion Pub in Temple Terrace and topped with cheese and sauce.
Janet Willis of Avon Park wants an egg custard pie like she used to eat at Morrison's Cafeteria in Tampa and Lakeland.
Rebecca Bernard of Lutz wants the recipe for the pineapple-coconut bread served at The Beach House restaurant on Anna Maria Island.
Roberta Schatti of Tampa is looking for the recipe to make Pacific Rim Salmon Sauce that the GreenWise Publix grocery store in Tampa uses.
Susan Pryor of Tampa and Gail Decker e-mailed to ask for a recipe to make the house salad dressing from the recently closed Valencia Garden Restaurant.
Laurel Riffey of Tampa wants the minestrone soup from Carrabba's Italian Grill.
Joe Wathen enjoys the chicken panang from Jasmine Thai in Brandon. He wants to make the recipe at home.
Sue Walker of Temple Terrace wants the recipe for Chicken a la Rosa served at Cafe Don Jose in Temple Terrace.
Alaine Gentner of Lithia wants to make the Lobster Bites appetizer from the now-closed Rock and Pineapple restaurant in south Brandon. She also wants a cream cheese hazelnut cookie made by the Jackson Cookie Co. on Lumsden Road in Brandon.
Danine Perdue of Weeki Wachee wants the barbecue sauce recipe used during the '60s at the former Henry's Round Up restaurant on Hillsborough Avenue.
GREAT-GRANDMA BLANK'S FILLED COOKIES
For the dough:
1 1/2 cups sugar
1 cup lard or Crisco
1/2 cup sour milk (see note)
1 teaspoon baking soda
1 teaspoon baking powder
Pinch of salt
4 1/2 cups sifted flour
For the filling:
1 cup water
1 cup chopped raisins
1 cup sugar
Pinch of salt
3 heaping teaspoons flour
1 teaspoon vanilla
1/2 cup chopped nuts
To make the cookies: Beat together the sugar and lard or Crisco; add the eggs and mix well. Mix in the sour milk and then add the baking soda, baking powder, salt and flour. Roll the dough and cut into circles.
To make the filling: Combine the water, raisins, sugar, salt and flour and bring to boil. Cook until thick, then add the vanilla and chopped nuts.
Place the filling in the center of the dough and fold over. Crease the edges together. Bake at 350 to 375 degrees for 10 to 15 minutes until golden brown.
Note: Refrigerated pasteurized milk that has soured naturally and has not gone rancid is usable for baking recipes.
4 eggs, yolks and whites separated
1 tablespoon cold water
1½ cups sifted sugar
½ cup hot water
1½ cups flour, sifted four times
1 tablespoon vanilla flavoring
1 tablespoon almond flavoring
1 tablespoon lemon flavoring
Mix the egg yolks with all ingredients. Beat the egg whites until stiff, and add to mixture.
Bake one hour at 325 degrees in an ungreased angel food cake pan.
Invert the pan to remove the cake and serve after it cools.
Courtesy of Wilma Wood