Recently, Paula J. Marker of Henderson, Nev., requested information via e-mail on how to find rods or professional forms for making lady locks cookies (small cream horns). Several readers came to her aid.

Lady Locks rods

From Carol Argentine, Monroeville. "We've been making lady locks cookies for as long as I can remember. We never had any special rods. We bought wooden rods you get at a hardware store and cut them about 3 inches long. You heat them in the oven to temper the wood, then use them for rods. They work great, and the pastry doesn't stick to the wood. Don't wash them after you bake your first set of lady locks; I don't know why, but it seems like the grease from the ladylocks helps to release the cookie. (It's the same with a pizzelle iron. You should never wash the iron. Spray it for the first cookie in the batch, burn the first cookie, then make the rest of your batch as usual.)" From Jeanne Potter, Butler. Potter also recommends wooden dowel rods, available at any home improvement store, and says to purchase the unfinished rods close to the thickness you'd like the cookies to be. Cut the wood to a length slightly longer than you would like for your cookies. The wood is easy to clean and store and will not burn at oven temperatures. From Frank Colecchia, via e-mail. "Lady locks rods can be made from 1/2-inch dowel rods cut in 4-inch-long pieces. Dowel rods can be purchased from craft shops, hardware stores and similar shops. They must be treated to remove pine tar. Place the rods in a pan of water with baking soda. Bring to a boil for a couple of minutes, then discard the water. Repeat the process several times. Let the rods air dry; they are ready to use. Never wash them. After using, wipe and store in a cloth bag." From Margie Lind, Pittsburgh. "You can get rods for ladylocks and cannoli at Dee's Cake and Candy Supplies Inc., 4231 Steubenville Pike, Robinson Township, (412) 922-3337." From Juliann Herron-Halapatz, Pittsburgh. The rods are sold at The Frozen Eggs and Fruit Co., 121 Boggs Ave. She adds, however, that her grandmother and a friend use round wooden clothespins (without the springs). Lightly grease them with vegetable shortening before rolling pastry on them, and use them only for making the cookies — not to hang clothes. From Irene Palyszeski of Natrona. She also suggests round wooden clothespins. Sterilize them first in hot water, then grease them before adding the pastry for baking. Editor's note: In Butler, look for the rods at Mary's Cake & Candy, 180 Bon Aire Shopping Center, (724) 285-4102. Also, check your local Yellow Pages under "Cake & Candy Decorating Equipment & Supplies," "Candy & Confectionery — Retail" and "Craft Supplies." Professional rods also can be purchased at reasonable prices from the Internet. Here are some sites: www.kitchenfantasy.com www.kerekesequip.com fantes.com/cannoli.htm www.specialtyfoodamerica.com www.hardistys.com Thanks to all readers who responded to this request.

Pineapple Carrot Cake

For Wendy West Hickey, Pittsburgh. From Linda Rose Dupree, via e-mail. "For years, I searched for a recipe to duplicate the carrot cake that was my husband's favorite cake as a child. Some came close, but this recipe makes a delicious cake that is identical to the one that his mother used to make. I found the recipe in a booklet published by Nestle in 1995, 'Easy Elegance: A Celebration of Desserts and Holiday Entertaining.' I make this recipe in a 9- by 13-inch glass baking pan. Several times, I have tried doubling it and using a larger rectangular glass baking pan, but I've had difficulty getting the center to bake before the edges are too well done. In order to double the recipe, I've found it best to bake it in two 9- by 13-inch glass pans. "My mother-in-law used to make her recipe into a layer cake, but this is an extremely rich cake, and for me it is easier to cut small enough pieces for a serving by making it in the rectangular pan. Because it is so dense and full of nut and pineapple pieces, I don't try to remove it from the pan before frosting it because it would be difficult to turn it out in one piece. I also make certain that the cake has cooled completely before frosting it, and I leave the sticky surface of the cake exposed to the air while it is cooling so that it will dry just enough to make frosting the cake easier. After frosting, I decorate the cake with walnut halves — it looks very elegant. This cake should be refrigerated." Dupree says she uses regular corn oil to coat the pan. If she were going to turn the cake out of the pan, she recommends greasing it with vegetable shortening, such as Crisco. 2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 3 large eggs 1 1/2 cups granulated sugar 3/4 cup mayonnaise 1 cup (8-ounce can) crushed pineapple in juice 2 cups carrots, coarsely shredded 1 cup walnuts, coarsely chopped Cream Cheese Frosting (recipe follows) Heat the oven to 350 degrees. In a medium bowl, combine the flour, baking soda, cinnamon, ginger and salt. In a large mixing bowl, beat the eggs, sugar, mayonnaise and pineapple with juice until well- blended. Gradually beat in the flour mixture. Stir in the carrots and walnuts. Coat a 9- by 13-inch baking pan or two 9-inch round baking pans with vegetable cooking spray; dust with flour. Spoon in the batter. Bake for 40 to 50 minutes for the rectangular pan, 30 to 35 minutes for the layers or until a wooden pick inserted in the center comes out clean. Let cool in the pan for 10 minutes. Invert the cake onto a wire rack to cool completely. Frost with Cream Cheese Frosting. Makes 10 to 12 servings.

Cream Cheese Frosting

1 (3-ounce) package cream cheese, softened 1/3 cup butter, softened 2 cups confectioners' sugar 1 to 2 teaspoons milk, if needed In a small mixing bowl, beat the cream cheese and butter. Gradually beat the confectioners' sugar until light and fluffy, adding milk, if needed, to thin to the desired consistency for spreading.

Anyone have these recipes?

I moved away from the area a few years back, and I remember going to Giant Eagle or Isaly's and getting City Chicken at the deli. Does anyone have a good recipe• I remember it was really pork on a stick, but it was so good. - A reader, via e-mail I am in the planning stages of my daughter's wedding, and right now am focusing on the cookie table — many call it the Cookie Shrine. Does anyone have suggestions for cookies that are "must have"• I'm also interested in the recipes for both the Peach Cookie and Strawberry Cookie. The best I can explain — the Peach Cookie looks like a real peach. It consists of two halves, and the centers are hollowed out and replaced with a fruit or cream center. Also, the Strawberry Cookie looks like a real strawberry, but I think it might be made from a coconut mixture. - B.P.F., McKeesport I'm looking for a recipe for a cherry nut poundcake that I used to buy years ago at the Christmas Craft/Bake sale at St. Gabriel's in Whitehall. The cake was made with maraschino cherries and nuts (walnuts or maybe pecans?) The batter was yellow and was baked in a Bundt or springform pan. - Arlene Radcliffe, Pittsburgh

Want to participate?

Send requests and replies to Recipe Exchange, Pittsburgh Tribune-Review, D.L. Clark Building, 503 Martindale St., Pittsburgh, PA 15065; or fax (412) 320-7966; or e-mail kwelzel@tribweb.com . Recipes and requests cannot be taken over the phone. Please include your full name, street address and daytime phone number so a staff member can contact your for more information, if needed. This information is strictly confidential. Indicate whether you want your full name or just your initials used for publication. In a request, describe the dish as best as you can, offering a recipe name or some of the ingredients, if possible. If you send in a recipe, try to include box and can sizes (or a measured amount of an ingredient), pan sizes, oven temperature and the approximate baking time or a way to test for doneness. Include the number of servings, too, if possible.

---

Copyright ©2025— Trib Total Media, LLC (TribLIVE.com)

---