The Food Section's fool-proof, computerized system for reproducing recipes has been fooled in two recent editions. Here are the recipes in correct form.
The Light Rolls recipe (June 7) calls for 2 cups of butter. It should have been 1/4 cup.
(Makes 15) 1 package dry yeast 1/4 cup very warm (105 to 115 degrees) water 1 cup skim milk 1/4 cup sugar 1/4 cup butter 1 teaspoon salt 1 large egg 3 3/4 cups (approximately) flour
Dissolve the yeast in the water in the large bowl of an electric mixer. Heat the milk, sugar, butter and salt until lukewarm; butter doesn't have to melt. Add to the yeast mixture with the egg and 1 cup of the flour; beat at medium speed, scraping bowl, for about 2 minutes. Gradually stir in enough of the remaining flour to make a soft dough; do not knead. Cover with plastic wrap and let rise in draft-free warm (80 degrees) place until doubled-2 hours.
Another butter blunder (May 31) was in Very Rich Cream Cheese Cake recipe in Joan Nathan's story on Shavuoth. It should have read: With a pastry blender cut 3/4 cup of butter until crumbly.
VERY RICH CREAM CHEESE CAKE 1 1/2 cups sifted flour 6 tablespoons plus 1 3/4 cups sugar 1 1/2 teaspoons grated lemon peel 3/4 cup butter 4 egg yolks and 4 whole eggs 1 teaspoon vanilla extract 4 packages (8-ounce size) soft cream cheese 1 cup finely grated, very sharp natural cheddar cheese 1/2 teaspoon grated orange peel 1/4 cup beer 1/4 cup heavy cream
In a medium bowl, combine the flour, 6 tablespoons of the sugar and 1 teaspoon of the lemon peel. With a pastry blender cut in the butter until crumbly. Then, with a fork, stir in 2 of the egg yolks and 1/2 teaspoon vanilla to form a dough. Refrigerate 30 minutes.
Press 1/3 of the chilled dough into the bottom of a 9-inch spring-form pan. Bake 8 to 10 minutes in a 400-degree overn until golden brown. Cool. Press rest of dough around side of pan to within 1 inch of the top.
In a large bowl with the mixer going at high speed, beat the cream cheese until fluffy. Gradually add the cheddar cheese, beating until well blended - about 5 minutes.
Combine the remaining 1 3/4 cups sugar, the remaining 1/2 teaspoon vanilla, remaining 1/2 teaspoon lemon peel and the orange peel. Add gradually to the cheese mixture, beating until smooth. Then add the 4 whole eggs and the 2 remaining yolks one at a time, beating well after each addition. Stir in the beer and cream.
Pour the mixture into the spring form. Bake in a 500-degree oven 10 to 20 minutes or until the top is light brown. Reduce the heat to 250 degrees and continue baking 2 hours or until the top is firm and cake tester inserted in the center comes out firm.
Cinnamon (1/2 teaspoon) was omitted from the Sour Cream Pound Cake recipe in Anne's Reader Exchange of June 7.
SOUR CREAM POUND CAKE 2 teaspoon unsalted butter, room temperature 1 tablespoon dry bread crumbs 1/4 pound unsalted butter, room temperature 1 cup sugar 3 eggs 1 3/4 cups flour 1 tablespoon baking soda 1/2 teaspoon cinnamon 1/2 teaspoon cardamon 1 cup sour cream 1 teaspoon vanilla
Grease a 9-by-5-by-3-inch loaf pan with 2 teaspoons butter. Sprinkle bottom and sides with the bread crumbs. Tap out excess. Preheat oven to 350 degrees. Cream 1/4 pound (1 stick) unsalted butter with sugar using mixer at medium speed. Beat in eggs, one at a time, making sure each is beaten in well before adding the next one. Sift together the flour, soda, cinnamon and cardamon, and stir half the amount into batter. Add the sour cream and vanilla and mix well. Beat in remaining flour mixture. Pour batter into prepared pan and rap pan sharply on the table once to remove air pockets. Bake in center of oven for 50 to 60 minutes, until top is golden and lightly springy to touch.
Reduce heat slightly, if necessary. Remove to cool for a few minutes, then remove from pan and cool completely.
This makes a moist good pound cake that keeps well in the refrigerator.
The recipe for pate brisse was omitted from the Chocolate Walnut Pastry (June 7) at the end of the story on Ms. Desserts.
DEAN KOLSTAD'S CHOCOLATE WALNUT
(Makes 1) Pate brisse (see recipe below) 1 1/2 cups sugar 1/2 cup water 3 1/2 cups walnuts, plus extra walnut halves for decoration 14 tablespoons milk (1 cup less 2 tablespoons) 14 tablespoons butter (1 3/4 sticks) 1/3 cup honey 6 ounces semisweet chocolate 4 tablespoons (1/2 stick) unsalted butter 3/4 teaspoons oil
Pate Brisse 3 1/2 cups flour 2 3/4 sticks unsalted butter 1/4 cup sugar 2 eggs Ice water
Cut up butter and add to flour and sugar in an electric mixer bowl. Mix until crumbly. Place eggs in a large measuring cup and add enough ice water to make 2 cups. Add to butter, flour and sugar mixture all at once and mix a few seconds until combined. Wrap and chill.
Roll chilled dough and fit into a greased, 11-inch tart pan. Reserve extra dough. Chill while preparing the filling.
Caramelize sugar by boiling it with water until it dissolves and liquid turns golden brown. At this point it can burn quickly, so as the liquid becomes dark brown, quickly remove pan from heat and add nuts, milk and butter all at once. (Take care, as liquid may splatter). Stir to combine, return to heat and bring to a boil. Allow mixture to simmer for 15 minutes, stirring occasionally, then add honey. Remove from heat and allow to cool.
Roll out a top crust with remaining dough. Pour cooled filling into chilled crust. Add top and crimp to make a good seal. Slash a steam slit in the top and bake in a preheated, 400 degree-oven for about 20 minutes, or until top is brown. Refrigerate for about 2 hours.
Meanwhile, make the frosting. Melt chocolate over simmering water in the top of a double boiler. Remove from heat and beat in butter and oil. Cover top and sides of the pastry and decorate the top with walnut halves.
The Juicy "Jello" recipe (May 21) should have 1 1/2 cups of fruit juice, not 1/2 cup.
Juicy "Jello" 1 package unflavored gelatin 1/2 cup cold water 1 1/2 cups fruit juice
(never use all pineapple juice although a slight amount can be added to other juicees for flavor.)
Place cold water in pan. Sprinkle gelatin into cold water and place over low heat, stirring constantly until gelatin dissolves. Remove pan from heat; add fruit juice. Pour into several small dishes or one large bowl and chill until firm.