Recipes and requests: Delightful salad would be worth trying at home

twatson@sacbee.comMay 13, 2013 

A dear friend and I enjoyed a delightful lunch recently at Karen's Bakery in Folsom. One of the offerings was a phenomenal asparagus, snap pea and broccoli salad, perfectly dressed with an Asian vinaigrette. There were whole garlic cloves in the mix along with an abundance of black sesame seeds.

I was wondering if anyone had this recipe.

— Melissa Caldwell, Sacramento

Harvest grain cakes: My family loves the International House of Pancakes' Harvest Grain 'N Nut pancakes.

I have not been able to make anything like them at home. Does anyone have this recipe or one similar? Thank you.

— Alfreda Christian, Sacramento

Watson is a Sacramento home economist who has been a nutrition consultant and cooking instructor for nearly 20 years. She is a member of the American Association of Family and Consumer Science. Write: Teri Watson, Taste, The Sacramento Bee, P.O. Box 15779, Sacramento 95852. Fax: 916-556-5625. E-mail: __lt__a href=""__gt__twatson@sacbee.com__lt__/a__gt__. Include your full name, phone number and city.


Prep time: 20 minutes

Cook time: 10 minutes per batch

Chill time for dough: overnight

Makes about 4 dozen

Rebecca Rogers of Bloomington, Ind., visits a resident at a nursing home where they enjoy talking about cooking and baking. Her friend used to make a cookie called kiffles. Rogers wanted to get a recipe for kiffles so she could make them for her.

Today's Mailbox recipes come from Diane Bozarth of Modesto.



½ pound butter, softened

½ pound cream cheese, softened

2 cups all-purpose flour

Powdered sugar


1 pound ground walnuts

1½ cups sugar

1 teaspoon cinnamon

Juice of one lemon


Cream butter and cream cheese until well-combined. Add flour and mix until smooth. Chill overnight. Roll in powdered sugar and cut into 2-inch squares.

Mix walnuts, sugar, cinnamon and lemon juice until combined. Fill each square with ½ teaspoon of filling. Roll up and bake at 375 degrees, 8 to 10 minutes or until lightly brown. When cool, sprinkle with powdered sugar.

Per cookie: 113 calories; 2 grams protein; 8 grams carbohydrates; 8 grams fat (4 saturated, 2 monounsaturated, 2 polyunsaturated); 15 milligrams cholesterol; 16 milligrams sodium; 0 grams fiber; 67 percent calories from fat.

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