For Rob D. of Uniontown, who sent in a request for a recipe for German stollen, saying the one he tried was too dry inside and dark on the bottom. From Dorothy M. Brown, Verona, who writes: "I just returned Dec. 22 from a Rhine River cruise with three authentic stollen in my carry-on baggage -- from bakeries in Cologne, Dusseldorf and Rudesheim. The German version is a little dry and very brown on the bottom. We had stollen at breakfast on the ship, and these, too, were on the drier side. This is how the Germans like them. The stollen I brought home cost from 18 euros to 22 euros (not inexpensive). From talking to the chef on the ship, I learned that these are baked in October and November and 'aged' similarly to our fruitcakes. I hope this helps."

Milk Chocolate Cake

For Diana Carl, Lawsonville, N.C. From Mildred Scheller, Ross, who says: "This might be the Milk Chocolate Cake recipe she is looking for. I found it in an old Betty Crocker cookbook from the 1940s. (It was a wedding gift.)" 2 cups sifted cake flour 1 2/3 cups granulated sugar 1 tablespoon plus 1 teaspoon baking powder 1 teaspoon salt 1/4 cup plus 1 tablespoon unsweetened cocoa powder 2/3 cup vegetable shortening 1 cup evaporated milk 1/3 cup water 11/3 teaspoons vanilla 3 large eggs (1/2 to 2/3 cup) Milk Chocolate Icing (recipe follows) Grease and flour two 9-inch cake pans or a 13- by 9-inch oblong pan. Into a bowl, sift together the cake flour, granulated sugar, baking powder, salt and cocoa. Add the shortening. Combine the evaporated milk, water and vanilla. Pour a little over half of the liquid into the sugar mixture and beat for 2 minutes. Add the remaining liquid and the eggs. Beat for 2 minutes. (The batter will appear curdled, but this is OK.) Turn into the prepared pan(s) and bake the layers for 30 to 40 minutes, the oblong pan for 35 to 40 minutes. After 10 minutes of cooling on a wire rack, turn the cake layers out and let cool completely; let the cake in the oblong pan cool completely on the rack. Prepare the icing. Spread the icing between the cake layers and frost the top and sides, or frost the top of the oblong cake while it still is in the pan.

Milk Chocolate Icing

5 tablespoons vegetable shortening 1/2 cup unsweetened cocoa powder 2 2/3 cups sifted confectioners' sugar 7 tablespoons hot scalded milk or evaporated milk 1 1/2 teaspoons pure vanilla Melt together the shortening and cocoa powder. Stir in the confectioners' sugar, hot milk and vanilla. Beat until thick enough to spread.

Pumpkin Spice Cookies

V.V. of Uniontown asked for pumpkin dessert recipes other than the traditional pumpkin pie. From J.L., Dekalb, Ill. "This is a cookie recipe I've made for years and is well-liked by all." 1/2 cup butter, at room temperature 1 cup brown sugar, firmly packed 3/4 cup granulated sugar 1 large egg 3/4 cup rolled oats, uncooked 1 1/4 cups all-purpose flour 1 1/2 teaspoons salt 1/4 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 cup canned solid-pack pumpkin (not pie filling) 1/2 cup chocolate chips 1 cup raisins 1 cup chopped nuts Grease a baking sheet. Heat the oven to 375 degrees. Cream the butter and sugars. Beat in the egg. Mix in the oats. Sift together the flour, salt, baking soda, baking powder and spices. Stir into the butter mixture alternately with the pumpkin. Stir in the chocolate chips, raisins and nuts. Drop the dough by teaspoonfuls onto the prepared baking sheet. Bake for 14 to 16 minutes. Makes 6 dozen cookies.

Does anyone have these recipes?

Could readers help me find a recipe for "Bones of the Dead" Italian cookies that were mentioned in the movie "The Bread, My Sweet"? - Lorraine Cloonan, Plum As a youngster many years ago, I had Potato Glase. It was really good -- grated potatoes with bread crumbs in the center. The "balls" were slightly bigger than a baseball. This always was served with a side of Essig Kraut. Leftover glase was cut up and fried the next day, providing another great meal. It is an old German recipe. - Kenneth Miller, 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.

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