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Letters From Our Readers
Letters and submissions to the editor should be sent via e-mail to Editor@HomeCookingMagazine.com. They can also be faxed to (260) 589-8093 or mailed to Home Cooking Editor, 306 East Parr Road, Berne, IN 46711. Letters chosen for publication may be edited for clarity and space. Every effort is made to return submissions if accompanied by return postage. Publisher assumes no responsibility for return or safety of unsolicited materials.
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Fruitcake contest winner is a big fan Thank you so much for choosing my fruitcake for your fruitcake contest (December 2007 issue). It is such a thrill to be a $100 prizewinner in your fabulous magazine, which I consider the best in the world! I only subscribe to yours. I have tried so many recipes since you changed this magazine that I probably would not have if I hadn't been able to see them in color. Thanks again, and God bless you all! Carolyn Hayes Editor notes: Congratulations, Carolyn! Your Festive Chocolate Fruitcake was deliciously different and very easy to make. We're so glad you like the positive changes we've made to the magazine since 2004. Thank you for participating in our recipe contests and for being a loyal, enthusiastic reader. Keep those entries coming, readers: We love to get 'em! |
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Gooey -- and good! It looks like it may have a peanut butter topping. Can you help? I found my magazine with the photos in it but not the actual recipe. Thank you. Raechelle Speidel Editor notes: Hi, Raechelle! We were delighted to send you the recipe requested. We've republished it here for the benefit of other readers. The topping is actually a vanilla-flavored cream cheese layer that is baked along with the brownies. Enjoy! |
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Can't Wait to Get Cookin'! My mailman delivers my home mail to me here at the office (since I live just down the street), and today he brought in the new August issue of your magazine. As much as I have loved your magazine since I started subscribing, this one beats 'em all. I've never seen so many delicious-looking dishes in one magazine. I can't wait to get off work and take this issue home to start cookin'! Deborah Butler, via e-mail Editor notes: Thank you so much, Deborah! We also think Home Cooking is pretty special, but it's wonderful to hear it from subscribers like you! We are thrilled that the August issue inspired you to get busy in the kitchen. We hope this -- and all future issues -- do the same. |
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Goalpost Dessert Pizza
Preheat oven to 350 degrees. Spray a 14-inch, rimmed-edge pizza pan with non-stick cooking spray; set aside. In a large bowl, beat butter until light and fluffy, using an electric mixer at medium speed for about 1 minute. Add 1 cup of the flour, sugar, brown sugar, egg and vanilla. Beat mixture until thoroughly blended. Beat in the remaining flour to make a soft dough. Spread dough onto the bottom of prepared pan. Bake 20 to 25 minutes or until top of dough is a light golden brown. Remove from oven and reduce oven temperature to 325 degrees. Top crust with chocolate chips, miniature marshmallows and pecans. Return to oven for 6 to 8 minutes or until edges of marshmallows are light golden brown. Cool completely on a wire rack. Drizzle with caramel topping. Slice into 16 wedges for serving. |
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Sweet pizza scores touchdown My mother subscribed to your magazine in 2005. There was a recipe for a "dessert pizza" in one of the issues. I made this when I went to a Super Bowl party, and it was a big hit. This last Super Bowl when I arrived at my friend's house, her son said, "Did you make it?!" He was looking forward to having this dessert again. I planned to make it as a surprise for his upcoming birthday, but I can't find that issue of the magazine. Can you please send it to me? I have never had anyone ask me to make a recipe again, and I am so looking forward to surprising him. I would greatly appreciate it.
Editor notes: Andrea: We were delighted to supply you with the recipe, from our January/February 2005 issue, in time for your friend's son's birthday. Here it is for our other readers: |
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Part of the family ... again! My mother subscribed to your Home Cooking magazine. After she passed away, I moved into her house and continued the subscription. Around October 2002, I somehow stopped the magazines. Looking back, they were always my favorites but I thought they had been discontinued. I remember missing them so much. Fast forward to today: I was moving them to a new cabinet I had bought just for my recipe book collection and saw a Web site (www.HomeCookingMagazine.com) listed on the cover. I looked you up and was amazed to see you were still going! Recipe Swap and all! I don't know if I can wait the 4-6 weeks for a magazine! I cannot tell you how excited I am to have Home Cooking back in my collection! My most-requested broccoli casserole came from this magazine. It is so fresh and delicious. I must look it up and see who sent it and thank them from all my family and friends for years of good eating. Oh, I could just ramble on forever. I just want you to know how excited I am to be a part of "the family" once again. |
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