Melinda Phillips, who enjoyed a similar cookie while vacationing at Disneyland, requested the recipe. We found this version at www.recipezaar.com.

Requests: Connie Hatch wants a Fred Wix, aka Gabby Gourmet, recipe for sauce in a log made with powdered milk, butter and flour.

The sauce was kept wrapped in plastic in the refrigerator. "When a white sauce was needed, you could cut off a small chunk, put it into a small pan with water and heat until thick," Hatch wrote. "It was very handy to have around for a quick cheesy veggie topping."

Laurie Richards has lost her recipe for sweet cardamom braid with fruit. "The bread was braided and then shaped into a Christmas tree and topped with a glaze."

Patrice Becker is trying to find a recipe for the cherry chip cookies that used to be sold at the ZCMI department-store bakery.

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* Send requests or responses to Cuisine Quest, c/o The Salt Lake Tribune, 90 S. 400 West, Suite 700, Salt Lake City, UT 84101, or kathys@sltrib.com.

Butterfinger brownies

2 1/4 cups flour

1 teaspoon baking powder

1/4 teaspoon salt

3/4 cup butter

2 1/4 cups brown sugar

3 eggs

1 1/2 teaspoons vanilla

4 (2.1-ounce) Butterfinger bars, crushed

Preheat oven to 350 degrees. Grease a 13-by-9-inch baking pan, set aside.

In a small bowl, combine flour, baking powder and salt; set aside. In the bowl of an electric mixer, beat butter and brown sugar on medium speed until fluffy. Beat in eggs and vanilla until smooth.

Stir in flour mixture and 1 cup crushed candy bars.

Spread into prepared baking pan. Sprinkle remaining candy-bar pieces over batter. Bake 30 to 35 minutes or until done. Remove from oven and cool. Cut into bars.

Makes about 16 bars.

Source: www.recipezaar.com