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OH, GOODIE!

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By JEFF HOUCK

jhouck@tampatrib.com

Published: March 29, 2009

Earlier this month, Carl E. Stachowski of Sun City Center was looking for a Golden Goodie Bars recipe that uses Bisquick mix, dark brown sugar and coconut flakes in a 9-by-13 baking pan. The cookies are cut into squares after cooling, and then coated with powdered sugar.

"I knew I could find this recipe," writes Alaine Gentner of Riverview. "I have an old Bisquick cookbook from the mid-'70s. Mine just has listed brown sugar and no powdered sugar, but I'm sure that dark brown sugar can be used and powdered sugar added. Hope Carl enjoys them again!"

MORE ABOUT SCHOOL TOAST

Tammy Greenlee of Riverview got her answer last week to a request for peanut butter toast like she used to eat in elementary school.

Marcella Stapleton Brigg of Tampa sent this note for Greenlee:

"I was cafeteria manager of Egypt Lake Elementary School from 1958 to 1988," she writes. "During this time, we did not serve fast food in schools. We received government commodities and we put them to good use. Everything was made from scratch.

"The peanut butter toast you are speaking of was probably made on homemade bread. The dough has sugar in it. Not much, but enough that it has a sweet taste when buttered and toasted. We cut nice thick slices with peanut butter or cheese and run in the oven. Try a loaf of homemade bread and see if you get the same taste."

SANDRA'S EASTER ASPARAGUS
Food Network star Sandra Lee is known for taking prepackaged ingredients and turning them into quick-fix dishes. She has a new magazine debuting next month called "Sandra Lee Semi-Homemade Magazine" that will feature recipes for Easter brunch. One of those is for lemon asparagus, which is all homemade. The recipe looks like a nice, seasonal, fresh alternative to the usual Easter fare, so I'm including it here.

ANNE LIKES SPICY RIBS

Anne Figel moved with her husband to Florida from Maryland in 1997. They live in Sun City Center.

"We have searched for baby-back ribs like the ones we used to get at Red, Hot & Blue restaurants back home," Figel writes. "They are made with a dry rub with the sauce on the side. We have had some good ribs around here, but nothing to compare with Red, Hot & Blue. I would love to have the recipe for those spicy ribs."

RLF LEFTOVERS

Talanya Jackson is searching for a strawberry-flavored oatmeal cookie recipe sold during the Strawberry Festival in Plant City.

Peggy Kaspar of Lutz wants the recipe for Red Lobster's Ultimate Fondue.

Denise Horton of Tampa is trying to get the recipes for Sweetbay Supermarket's bakery cookies, especially the chocolate chip.

GOLDEN GOODIE BARS

2 cups Bisquick baking mix

11/2 cups brown sugar

3 eggs

1 teaspoon vanilla

1 cup chopped nuts

1/2 cup flaked coconut

Heat oven to 350 degrees.

Blend baking mix, sugar, eggs and vanilla in large bowl. Stir in nuts and coconut.

Spread dough in greased and floured 9x13 pan.

Bake about 35 minutes. Cool and cut into bars.

LEMON ASPARAGUS

3 quarts water

3 bunches asparagus, about 36 to 40 spears, trimmed

2 tablespoons lemon zest (about 2 lemons)

4 tablespoons fresh lemon juice (about 2 lemons)

1/4 cup extra-virgin olive oil

1/2 teaspoon salt

1/2 teaspoon ground black pepper

In a large, heavy-bottomed pot, bring water to a boil over high heat. Add asparagus and cook for 3 to 4 minutes. Remove asparagus and submerge in ice water. Allow asparagus to rest in ice water for 4 to 5 minutes to stop the cooking process; drain well, and set aside.

In a medium bowl, combine lemon zest and juice. Add olive oil slowly, whisking to combine. Whisk in salt and pepper. Drizzle lemon mixture over asparagus. Serve immediately.

Makes about 6 servings

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 archive.

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