I'm looking for an old favorite dessert of mine. The dish was made with coffee, clear gelatin, sugar and eggs. Part of the mixture is cooked and then blended with the remaining ingredients. When it cools in the refrigerator, it separates into a clear brown gel on the bottom and a foamy, lighter layer on the top (similar to the old Jell-O 1-2-3 recipe).

Thanks for any help that you can offer.

Lowell Langers


We searched our archives as well as the Jell-O Web site without success; does anyone else have a recipe that matches this description? Do you have your own recipe request? If so, contact us. (See address and e-mail information below.)


In the early '80s, The Washington Post published recipes for homemade junk food. I know there was a recipe for Oreo cookies. Do your recipe archives go back to 1983 or '84? I remember making them--they were pretty amazing!

Lisa Kahn


The article, which originally appeared in 1984, was written by Susan Tyler Hitchcock and aptly titled "Putting Great Store in Cookies: Homemade Imitations Are Better Than the Real Thing." Here's the recipe that Kahn so fondly remembers.

Chocolate Sandwiches

(24 cookie sandwiches)

For the cookies:

1 cup sugar

4 ounces (1 stick) butter, plus additional for the baking sheet, softened

1 egg

1 teaspoon vanilla extract

2 cups flour

1/4 teaspoon salt

1 1/2 teaspoons baking powder 1/2 cup cocoa powder

For the filling:

6 tablespoons butter, softened

1 1/2 cups confectioners' sugar

1 teaspoon vanilla extract

1/4 teaspoon mint extract (optional)

Hot water as necessary

For the cookies: In a large bowl with an electric mixer, cream together the sugar, butter, egg and vanilla extract, beating until light and creamy.

In a small bowl, sift together the flour, salt, baking powder and cocoa powder. Stir the flour mixture into the sugar-butter mixture until thoroughly combined. Cover the bowl and refrigerate the dough for at least 2 hours. (You can roll the dough into a log and cover it tightly with plastic wrap prior to chilling.)

Preheat the oven to 375 degrees. Butter a baking sheet.

On a lightly floured surface with a lightly floured rolling pin, roll the dough out to a thickness of 1/4 inch. Cut out cookies with a round cutter (about 2 inches in diameter) and transfer to the prepared baking sheet. Bake the cookies in the preheated oven for 8 minutes. Transfer to a wire rack to cool completely.

For the filling: In a medium bowl with an electric mixer, cream together the butter, confectioners' sugar, vanilla and mint extract (if using), until it has a smooth consistency. If the filling seems too stiff, add hot water sparingly.

Carefully spread about 1 tablespoon of filling over the bottoms of half of the cookies, spreading to a thickness equal to that of 1 cookie. Top each frosting-topped cookie with an unfrosted cookie and press them together gently.

Per sandwich: 167 calories, 2 gm protein, 23 gm carbohydrates, 8 gm fat, 28 mg cholesterol, 5 gm saturated fat, 84 mg sodium, 1 gm dietary fiber

Send your 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