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ZUDAR'S ZEN PIE

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By JEFF HOUCK

jhouck@tampatrib.com

Published: January 25, 2009

In last Sunday's column Addie Lee of Bratt requested a recipe for oatmeal bars. She says her husband's mother and grandmother made them for him as a youngster in Ontario, Canada, during the '50s and '60s. Every time she's tried to re-create the mixture, her kitchen begins to resemble a war zone.

Reader Mary Wallace Morris came to her aid. Morris lives "in a teeny hamlet called Dyers Bay, in northern Ontario." She stays in Zephyrhills for two months every winter.

"This recipe came from my mother in Ontario, so I feel it's pretty close to what she is looking for," Morris wrote. "As children we couldn't wait for Mom to make these!"

Bev Webster of Sun City Center sent her version in as well. It's a little more elaborate and includes a side sauce.

LOVE THAT ZUDAR'S

Carole McDaniel of Parrish (and formerly of Tampa) wrote to say that Zudar's Deli on Davis Islands used to serve a cheese pie.

"Some had a cherry topping, peach or blueberry," McDaniel said. "The waitresses thought it was made with cottage cheese. It wasn't a real rich pie, but delicious."

She says she never has been able to find such a recipe.

"Perhaps Zudar's son who had a deli in Hyde Park would know the recipe," McDaniel wrote.

Can anyone help?

NOTHING BEATS A REMINGTON

Reader Reginald Cole asks, "Is there a recipe available for Remington's cornbread? Would love to have it!"

B. Dyer of Pasco County has asked for the same.

Must be some good cornbread.

LEFTOVER REQUESTS

Mary A. Staib of Brooksville is looking for a recipe her grandmother used to make mince pie.

"So many people of my age talk about it, but no one has the recipe," she writes.

Bernie Bur of Zephyrhills wants a recipe for chicken over biscuits.

A RECIPE CONNECTION

Last week we included Sandra Wright Pierce's call for a red velvet cake recipe. She particularly liked the slices served at Plant City's Branch Ranch Dining Room, which closed in 2006 after 50 years in business.

In that column, we noted that Tammy (Monroe) Greenlee of Riverview just happened to read Pierce's request. Greenlee worked for the Branch Ranch from 1989 to 1991 as a waitress, and she wrote to say she baked her mother's red velvet cake recipe at the restaurant.

Greenlee wasn't willing to part publicly with the recipe, but she did offer to contact Pierce directly to share. I sent Greenlee's offer to Pierce and decided to let them take it from there.

Well, Pierce e-mailed me last week to say thanks for printing her letter and for forwarding Greenlee's e-mail to her.

"She and I are in contact and she's not only giving me the recipe, but we're getting together and she's baking her cake for me!" Pierce wrote.

We're always happy to make a Red Velvet connection.

BUTTERSCOTCH OAT SQUARES

1/2 cup butter, melted

1 teaspoon baking powder

1 cup brown sugar, packed

2 cups oats

1/2 teaspoon vanilla

Combine brown sugar, baking powder and oats in bowl. Add butter and vanilla. Spread thinly in an ungreased 9-by-13 pan (or in two pans that are 8-by-8). Bake at 375 degrees for 8 to 10 minutes, or until golden brown. Let stand 5 minutes when cooked and cut in squares while warm. Let cool thoroughly before removing from tins.

BUTTERSCOTCH OATMEAL BARS
1 package dry yeast

1/2 cup lukewarm water

1/2 cup scalded milk

1/4 cup shortening

3/4 cup quick rolled oats, uncooked

1/4 cup sugar

1 1/2 teaspoons salt

2 1/2 to 3 cups sifted flour

1 egg

Melted shortening

SAUCE:

2 tablespoons melted butter

1/2 cup brown sugar

1 teaspoon cream

1/2 teaspoon vanilla

Combine these ingredients.

Dissolve yeast in lukewarm water. Pour scalded milk over shortening, sugar and salt. Stir. Next stir in 1 cup sifted flour. Add egg and yeast and beat with rotary egg beater for 2 minutes. Add oats and enough flour to make a soft dough. Knead until satiny on lightly floured board (about 10 minutes). Round dough into a ball and place in greased bowl, brush lightly with a little melted shortening. Let rise until double in bulk (about 1 hour). Punch down, cover, let rise 10 minutes. Divide dough into 12 parts. Shape each into a long roll 1/2-inch in diameter. On a greased baking sheet, coil each long roll into a circular bun. Brush lightly with melted shortening, cover and let rise to double in bulk.

Bake in a moderate oven, 375 degrees, 20 to 25 minutes. Spoon butterscotch sauce over top.

Looking for a recipe? Write to Jeff Houck, The Tampa Tribune, P.O. Box 191, Tampa, FL 33601 or e-mail jhouck@tampatrib.com. Keyword: Recipes, for more recipes and to check out our extensive archive.

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