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TOP JOBS

Ideas are flying through the newsroom about features I could tackle on the Food desk, and I am steadily taking notes.

There is certainly a difference in topic discussion when you examine the age gaps between those cluing me in. I know more experienced cooks want more experienced recipes, and in some cases, create their own and want to share.

Younger Food readers want quick and easy, nutritious meals, and they want to be as productive in the home as their moms and grandmothers were with less time.

Men are getting in on the action, too.

I have been approached by one dad whose little girl is allergic to certain foods, and he would like a few recipes to shake up the dinnertime menu.

Another young male reader wanted to know how to reduce his dependence on red meat in quick, single-serving recipes.

I often get requests for adapting old recipes to organic, diabetic-ready, gluten-free favorites.

A lot of times, that request can be fulfilled, but it takes a little time and some experimenting to get it right.

If you have favorites already adapted, send them on to food@tylerpaper.com.

There are a lot of stories out there, and I will work diligently to get through the ones can.

In the meantime, I need reader input. I still am collecting lists of staple items and the stories behind them.

Floy Haddox, of Tyler, was kind enough to send me a cake recipe she created. It was published last week, but there have been so many requests for it, I will repeat it here with a few tweaks this week.

Chocolate Cherry

To Die For Delight

2 cans cherry pie filling

1 small "squatty" can crushed pineapple

dry chocolate cake mix

1 cup brown sugar

1 cup chopped pecans and or walnuts

1 cup flaked coconut

1 cup chocolate chips

3/4 cup melted real butter

Preheat oven to 350 degrees. Mix the pie filling with crushed pineapple and pour into a 9X13 pan. Sprinkle the cake mix and brown sugar on top, add nuts, coconut, chocolate chips. Drizzle with butter. Bake for one hour. Enjoy warm.

I am always happy to have recipe submissions to share. Feel free to e-mail your creations or favorites with the proper citation to food@tylerpaper.com.

In the spirit of sharing, I will include one of my grandmother's.

Fresh Apple Cake

3 cups flour

2 cups sugar

1 1/2 teaspoon baking soda

1 1/2 cups vegetable oil

1/2 teaspoon nutmeg

3 1/2 cups chopped fresh apples

1/2 teaspoon cinnamon

1 cup chopped pecans

3 medium or 2 large eggs

Preheat oven to 350 degrees. Sift together flour, soda, nutmeg and cinnamon. In a large bowl, beat eggs until frothing. Add sugar, oil, apples and pecans. Gradually add dry ingredients. Mix well. (It will be dry, but mix well.) Pour into greased, floured tube pan. Bake for 1 hour and 15 minutes.