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Surprising Her Family Would Be Sweet

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By JEFF HOUCK, The Tampa Tribune

Published: November 21, 2007

"Help, please!" writes Millie Cooper of Land O' Lakes.

"Years ago, I used to make a great 'candy bar,' so this year I wanted to surprise my family by fixing it once again for them.

"Oops," she says. "I can't find the recipe!"

She's not certain what name it had, but Cooper recalls that the recipe had 6 cups of Rice Krispies, peanut butter, syrup and/or sugar. The mixture was put in a 13-by-9-by-2-inch dish and then coated with melted chocolate chips.

Can anyone out there help Millie?

Searching For Brisket, Oatmeal Cake
Pat Calafell of Tampa writes, "I am looking for a great recipe that was printed in the Tribune several years ago for a barbecued Texas Brisket."

The recipe, Calfell says, started the meat on the grill, charred it up a bit, then brought it inside, placed the sauce on it, wrapped it in foil and cooked it at about 250 to 275 degrees for several hours.

"This made the meat incredibly moist and tender," Calfell writes. "I would be extremely grateful if you or your readers could come up with the recipe for me."

We've included a recipe here. Not sure if that's what you're looking for, Pat. Maybe readers have brisket recipes for you to try.

G. Murphy is in search of a Tribune oatmeal cake recipe that ran in the 1970s or '80s.

"Part of the instructions for this cake involved pouring boiling water on the oats and letting this stand before adding to the other ingredients," Murphy writes.

The cake was baked in an oblong pan (13 by 9 inches) and was "so delicious that it needed no topping. It was perfect for taking on picnics and could be cut into squares."

Murphy adds that the cake came with a recipe for icing that contained brown sugar.

TEXAS BARBECUED BEEF BRISKET

1/4 cup each: kosher salt, sugar, brown sugar, cumin, chili powder and freshly cracked black pepper
2 tablespoons cayenne pepper
1/2 cup paprika

1 beef brisket, 10 to 12 pounds

In a large bowl, combine the salt, sugars, cumin, chili powder, black pepper, cayenne pepper and paprika, and mix well. Rub brisket thoroughly with this mixture, and set aside.

When fire is ready, place brisket on grill, making sure that it is not above any part of the fire. Close grill cover, and open vent about 1/2 inch.

Feeding the fire periodically, cook for 8 to 10 hours, or until the internal temperature is 165 to 170 degrees and the meat is very tender. The exterior of the meat should be very black.

Remove from the fire, trim off excess fat, and slice very thin. Serve with a sauce, if desired.

Makes 15 to 18 servings.

Looking for a recipe? Have one to share? Write to Jeff Houck, The Tampa Tribune, P.O. Box 191, Tampa FL 33601, or jhouck@tampatrib.com. Recipes are not tested.

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