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Seek And You Shall Find Dilly Of A Baked Bread

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By JEFF HOUCK, The Tampa Tribune

Published: January 23, 2008

Cheryl Perry writes, saying she has "looked high and low" for a recipe for Dilly Bread we featured here on Dec. 5.

"Could you provide this to me, or how do I go about getting a copy?" Perry writes.

There's good news, bad news, good news and even better news, Cheryl.

Good news: Yes, we have the recipe.

Bad news: No, we won't be republishing that today. We've already run it twice since November.

Good news: Just kidding. It runs below.

Even better news: We've created a recipe archive so you can search for your favorite recipes online and share your favorites, too.

You can find the database at TBO.com. Just type the word "recipes" in the box that says "keyword."

Please be patient if you can't find exactly what you're looking for; we're still inputting recipes. But it's a good first start that should give you more immediate results. All of the recipes you see in this column from this point on will be featured in the archive.

And, yes, Dilly Bread is in there.
Recipe Request
Tatiana Snedd of Tampa is in search of a recipe from an old Rival Crock Pot cookbook that included ground beef, liquid smoke and beans.

She also wants a recipe that she says appeared in either April, May or June in either 1963, 1964 or 1965 in the former Family Weekly newspaper circular. (It's now known as USA Weekend.) The recipe was for a cake with icing that included 7 tablespoons of cream. She wants to serve it for a bride's luncheon.

Time For Pie

Today is National Pie Day. Best way to celebrate, beyond eating some, is to bake one. We've included a recipe below for strawberry cream pie to get you started. It was created by Carol Socier, the best in show winner at the 2007 Crisco National Pie Championships.

The American Pie Council, which says it is dedicated to "maintaining America's pie heritage, passing on the tradition of pie-making and promoting America's love affair with pie," will celebrate today in a variety of ways, including:

•The town of Celebration near Orlando will host a National Pie Day social with pies donated by Publix Supermarkets. The event, which will take place at the Celebration Community Center, will also serve as a volunteer recruitment drive for the Great American Pie Festival, which the town will host April 19 and 20.

•Sign of the Mermaid, a restaurant on Anna Maria Island run by 2007 professional division Pie Festival winner Andrea Spring, will introduce three new mini pies to complement its award-winning pie offerings.

•Taxi drivers across Chicago will hang apple pie-scented air fresheners from the American Pie Council. They'll "pay it forward" by giving their passengers the comforting aroma of apple pie as they travel along their journey.

For information, go to www.pie council.org.

DILLY CASSEROLE BREAD

1 package yeast

1/4 cup warm water

1 tablespoon butter

2 teaspoons dill seed or weed

1 cup creamed cottage cheese

1 teaspoon salt heated to lukewarm

1/4 teaspoon soda

2 tablespoons sugar or 1 tablespoon honey

1 unbeaten egg

1 tablespoon instant onion or chopped

2 1/4 to 2 1/2 cups flour

Soften yeast in warm water. Combine all ingredients except flour; add enough flour to form stiff dough. Cover and let rise in warm place until light and doubled in size, about 50 to 60 minutes.

Stir-down dough, and turn into a well-greased, 8-inch round casserole dish. Let rise until light, about 30 to 40 minutes.

Bake at 350 degrees for 45 minutes, or until brown.

STRAWBERRY CREAM DELIGHT PIE

Crust:

1 cup all-purpose flour

1/4 cup crushed vanilla wafers

1/2 teaspoon salt

1/3 cup Crisco shortening

3 to 4 tablespoons cold water

Strawberry Layer:

3/4 cup sugar

1/4 cup cornstarch

1/8 teaspoon salt

1 1/2 cups water

1 3-ounce package strawberry Jell-O

2 cups frozen unsweetened strawberries

Cream Layer:

1 3-ounce package cream cheese, softened

1/3 cup powdered sugar

1 teaspoon vanilla

1/8 teaspoon salt

1 cup whipping cream, whipped

For the crust: In mixing bowl, combine flour, crushed wafers and salt. Cut in Crisco shortening until pieces are the size of small peas. Sprinkle 1 tablespoon of water over mix. Gently toss with fork. Repeat with remaining water until all is moistened. Form dough into ball. On lightly floured surface, flatten dough with hands. Roll into a 12-inch circle. Transfer into a 9-inch pie plate. Trim, flute, and prick bottom and sides with a fork. Bake in 350-degree oven for 10 to 12 minutes or until golden brown. Cool.

For strawberry layer: Combine sugar, cornstarch and salt in medium saucepan. Gradually stir in water. Cook and stir until mixture comes to a boil and is thick and clear. Add Jell-O, and stir until dissolved. Add frozen strawberries, and refrigerate until slightly thickened.

For cream layer: Combine cream cheese, powdered sugar, vanilla and salt in medium-sized bowl. Beat until smooth. Add whipped cream.

Spoon half of mixture into prepared crust. Top with half of strawberry mixture. Repeat layers. Garnish with more whipped cream and fresh strawberries. Serves 8.

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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