Soft drinks add zest to barbecue sauce

Barbecue sauce made with cola• Readers offered two varieties in answer to a recent request.

For J.J., Castle Shannon. From Alyson Sprague, Sewickley. "I found this recipe in the 'Coca-Cola Cook Book.' "

• 1 cup cola soft drink
• 2 cups Worcestershire sauce
• 1 1/4 cups ketchup
• 1 stick ( 1/2 cup) butter
• 4 teaspoons sugar
• 1 to 2 tablespoons black pepper, freshly ground, to taste

Combine all ingredients in a heavy pot and bring to a boil over low heat. Cook, stirring frequently, for at least 30 minutes. Brush onto foods as they are grilled.

For J.J., Castle Shannon, who wanted a recipe for barbecue sauce made with a cola soft drink. From J.B., Belle Vernon. "This recipe is from an Ohio newspaper, contributed by a barbecue champion who eventually opened a restaurant. He says not to use it as a basting sauce but to serve it at the table with barbecued beef brisket sandwiches."

• 1 cup cola soft drink
• 1 cup ketchup
• 1/4 cup Worcestershire sauce
• 1 teaspoon liquid smoke
• 1/4 cup steak sauce
• Onion, chopped, to taste
• Fresh garlic, chopped, to taste
• 1/4 cup cider vinegar
• Butter, to taste

Combine the cola, ketchup, Worcestershire sauce, liquid smoke, steak sauce, chopped onion, chopped garlic and vinegar in a saucepan and bring to a boil. Simmer slowly until the mixture is reduced by one-fourth of its original volume.

Just before serving the sauce, add a small amount of butter and stir until melted.

Refrigerate leftovers. This keeps well in a tightly covered container.

For Dave Robinson, formerly of Trafford. From D.E., South Park. This recipe was my Mom's, from Trafford. The cookies are light and crispy.

• 1/2 pound (2 sticks) margarine, melted
• 6 eggs
• 4 1/2 cups flour
• 2 cups sugar
• 1 teaspoon vanilla
• 1 teaspoon anise extract
• 1 tablespoon baking powder

Using a spoon, mix all ingredients. The batter will be sticky. Drop onto a prepared pizzelle iron (greased if necessary), following manufacturer's directions for the iron's use.

Let cool on baking racks. To store, wrap 6 at a time in waxed paper, then place the cookies in a tin.

Makes about 6 dozen cookies.

For C.F., Cheswick. From J.Y., Aliquippa. The bananas are optional. The crust is cooked, and there are no raw eggs in the filling or topping.

For the Cream Puff Crust:
• 1 cup water
• 1 stick ( 1/2 cup) margarine
• 1 cup flour
• 4 eggs

  For the filling:

• 1 (8-ounce) package cream cheese, softened
• 3 1/2 cups milk
• 2 (4 serving-size) boxes instant vanilla pudding
• 2 or 3 bananas, peeled, cut up
• Lemon juice

  For the garnish:

• 1 (8-ounce) container frozen whipped topping, thawed
• Chocolate or caramel syrup or both
• 1/3 cup nuts, crushed

Lightly grease a 9- by 13-inch pan. Heat the oven to 450 degrees.

To make crust: Pour the water into a small saucepan. Add the margarine and bring to a boil. Stir in the flour until a ball forms. Remove the pan from the heat and beat in the eggs one at a time.

Spread the pastry in the prepared pan. Bake for 15 minutes. Lower the heat to 350 degrees and bake for 20 to 25 minutes longer. Let the crust cool completely.

To prepare the filling: Beat the cream cheese until smooth. Gradually add the milk, then the pudding mixes and beat slowly until smooth. Dip the banana pieces in the lemon juice as they are cut (to prevent browning) and fold the bananas into the cream cheese mixture. Spread it over the cooled crust.

To garnish: Spread the whipped topping over the filling, then drizzle with syrup and sprinkle with the nuts. Refrigerate.