BAKING SOS

I clipped a recipe called "Crazy Cake" or "Wacky Cake" or something like that from the Food section several years ago and now I can't find it. It was a wonderfully simple cake that was mixed, baked and frosted in the same 9-by-13-inch pan. I know that the ingredients included cocoa and cider vinegar. Can you help?

Mrs. Goldblum

Silver Spring

I'm looking for a recipe for the "Simplest Cookie Ever." It's a peanut butter cookie that consists of only three or four ingredients. I thought I saw it in The Washington Post Food section more than one year ago.

M. W. Baron

Bethesda

We can't find either of these recipes in our archives; can anyone else help? If you have a recipe fitting either of these descriptions or if you have your own recipe request, contact us. (See address and e-mail information below.)

Mary Liepold from Washington contacted us for this recipe, which was published last year in the Food section. It's an easy, summery way to liven up chicken breasts; serve with rice.

From "The 15-Minute Gourmet" by Paulette Mitchell (MacMillan, 1998).

Chicken With Curried Peaches

(4 servings)

1 tablespoon olive oil

1/4 cup water

1 tablespoon curry powder, or to taste

1 pound boneless, skinless chicken breast halves, cut into 1-inch pieces

1/2 cup orange juice

1 tablespoon light brown sugar

1 teaspoon finely minced peeled fresh ginger root

4 peaches (at room temperature), peeled and pitted and cut into 1/4-inch wedges

Toasted walnuts (optional garnish)

Heat the oil in a large nonstick skillet or saute pan over medium-high heat.

Add the water and stir in the curry powder. Heat until the mixture is bubbly.

Add the chicken pieces, cover and cook, stopping to stir occasionally, until the chicken is lightly browned and cooked through, about 5 minutes. With a slotted spoon, transfer the chicken pieces to a bowl; cover to keep warm and set aside.

In a measuring cup or small bowl, combine the orange juice with the brown sugar and ginger, stirring until the brown sugar is dissolved.

Add the orange juice mixture and the cut-up peaches to the curry mixture in the skillet; stir until the peaches are lightly cooked and the sauce is bubbly, about 3 minutes. Return the chicken pieces to the pan and stir gently until the mixture is warmed through, about 1 minute. Taste and adjust seasonings if needed.

Garnish with toasted walnuts before serving (optional). Serve with rice.

Per serving: 300 calories, 39 gm protein, 17 gm carbohydrates, 8 gm fat, 104 mg cholesterol, 2 gm saturated fat, 92 mg sodium

Send your recipe question (or your answer to a reader's question) to: Prince George's Food, The Washington Post, 14402 Old Mill Rd., Suite 201, Upper Marlboro, Md. 20772. Or e-mail it to food@washpost.com