"I need a recipe for peanut butter fudge."

Pauline H. Montiel, St. Louis



"I have been making this for at least 45 years and it's still a family favorite," wrote Beverly Boedeker of Edwardsville. "I also use it as a filling for fancy molded chocolate candy."

Boedeker included a variation to make chocolate fudge. "This makes a special candy if you layer the two kinds, or even sandwich one between two of the other," she wrote. "Very nice to include on Christmas trays or Valentine's Day boxes."

Several readers sent no-cook recipes that call for corn syrup, powdered sugar and chopped nuts. You can find one of those recipes on my blog, at STLtoday.com/recipeexchange.

Thanks to everyone who sent recipes, who also included Susan Beecher, St. Louis; Virginia Horrell, High Ridge; Dorothy Kittner, St. John; Joyce Tucker, Belleville; and Ruth Madalon. We'll send all of the recipes to Montiel.

And now, another request:

— Alma M. Berry is looking for a recipe for a cookie-cake made in a 9-by-13-inch pan. She recalls that it had a crumb base made with butter and nuts and included lots of whipped cream. The recipe was contributed by a pastor who was pictured holding the cake.



To request a recipe — Be as specific as possible. Request only one recipe at a time. Include your full name, address and phone number. Send an email to letseat@post-dispatch.com or a stamped, self-addressed envelope to Recipe Exchange, St. Louis Post-Dispatch, 900 North Tucker Boulevard, St. Louis, Mo. 63101.

To provide a recipe — Include pan and can sizes, the yield and as many other details as possible; send to the above addresses.