Lisa Biedenbach of Fairfield is looking for amagenbrot recipe. Of course, Lisa can't ask for a mandelbrot recipe, the common German or Jewish ""biscotti'' in every other cookbook. No. She has to have magenbrot, “stomach bread,” a fruity gingerbread cookie bar with a chocolate glaze and a similar name.

        I couldn't find recipes for magenbrot in German cookbooks or online, and the area's four German associations aren't giving up their secrets. Magenbrot isn't even available ready-made at Jungle Jim's Market in Fairfield, which until now I thought carried everything. Sheesh. This leads me to believe recipes for magenbrot simply do not exist.

        But to capture at least the spirit of magenbrot for the season, try the following with a simple chocolate glaze or ganache (recipe follows). The first person to send me an authentic magenbrot recipe gets a handmade bar of soap.

        It's hard to go wrong with a dessert recipe from a butter company like this one, adapted from Land O Lakes Treasury of Country Recipes (Tormont Publications; $24.95).

Spiced Orange Gingerbread

       1 2/3 cups all-purpose flour
        1/3 cup sugar
        1/2 cup butter, softened
        1/2 cup blackstrap molasses
        1/4 cup water
        1/4 cup orange juice
       1 egg
       1 teaspoon baking soda
       1 teaspoon ground ginger
       1 teaspoon ground cinnamon
        1/2 teaspoon salt
        1/2 teaspoon ground cloves

        Beat all ingredients at low speed until well-mixed. Pour into greased, floured 9-inch square pan and bake at 350 degrees, 30 to 35 minutes, until cake tests done. Let cool, cut into small squares and remove from pan.

        Place cake squares on a cooling rack placed over waxed paper and slowly pour ganache over them. Let ganache harden, then serve.

        While in the mood for magenbrot, try Chuck Williams' recipe, from www.williams-sonoma.com, but add 2 teaspoons finely grated orange zest or 1 teaspoon Boyajian pure orange oil (which is available at Jungle Jim's).

Chuck's Molasses Cookies

        1/2 cup vegetable shortening
        1/2 stick unsalted butter, softened
       1 cup firmly packed dark brown sugar
       1 egg
        1/4 cup dark molasses
       1 teaspoon orange oil or 2 teaspoons grated orange zest
       2 teaspoons ground ginger
       1 1/2 teaspoons ground cinnamon
       1 teaspoon ground cloves
       2 cups all-purpose flour
       2 teaspoons baking soda
       1 teaspoon salt
       Beat together shortening, butter and brown sugar until fluffy. Add egg, molasses and orange oil, then spices, flour, soda and salt, blending well after each. Shape dough into two discs, cover each with plastic wrap and refrigerate at least 1 hour.

        Roll dough to 1/4 inch thickness on lightly floured surface. Cut with cookie cutters and bake on lightly greased sheets 8 to 10 minutes at 350 degrees. Let cookies cool,then dip each half-way into ganache. Place glazed cookies on waxed paper until ganache hardens.

        Somehow, you give a simple recipe a French name and it becomes imposing. But translated, ganache means “imbecile,” indicating the smarts it takes to make this wonderful stuff, which can be used for everything from truffles to glazes. Use the best chocolate you can find.

Ganache

       2 1/4 cups chopped semisweet chocolate or chocolate chips
       1 cup heavy cream

        Put chocolate in heat-proof bowl. In saucepan, bring heavy cream to boil, then immediately pour over chocolate. Let stand a minute, then stir just until smooth and chocolate melts completely. Let cool to desired thickness. (If ganache needs remelted, do so in a double boiler.)

Can you help?

        • In Southgate, Suzanne Shield's daughter longs for a childhood sweet made of Captain Crunch, marshmallows and peanuts.

        • A “short-cut chicken pot pie” using Bisquick and cream of mushroom soup would make evenings easier for Ruthann Budai of Blue Ash.

        • Jill Elliott of Rising Sun needs a carrot cake recipe that uses baby food (yes, baby food) and pineapple.

        Send food questions, tips, recipe requests and recipes to Saucy Cook, c/o the Enquirer, 312 Elm St., Cincinnati 45202; fax: 768-8330; e-mail: foodlady@zoomtown.com. Please include name, neighborhood, e-mail and phone number. Thanks to everyone who takes time to write.

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