DO THE TASTE TEST FOR CRUST AMOUNTS

DEAR MELBA: Mix a stick of butter with some pumpkin puree and powdered sugar and spread on the pumpkin bread while it is still warm, forming a sweet crust. For the amounts of puree and sugar, do it by taste-test.

PUMPKIN BREAD

• 3 1/2 cups flour

• 1/2 teaspoon salt

• 3 cups sugar

• 2 teaspoons baking soda

• 1 teaspoon cinnamon

• 1 teaspoon nutmeg

• 4 eggs

• 1 cup vegetable oil

• 2/3 cup water

• 1 teaspoon vanilla

• 1 can (15 ounces) pumpkin

• 1 cup pecans, chopped

Preheat oven to 350 F. In large bowl, combine flour, salt, sugar, baking soda, cinnamon and nutmeg. Make a well in the center. In separate bowl, mix eggs, oil, water and vanilla. Mix well. Put pumpkin and wet ingredients into well of dry ingredients and mix well. Stir in nuts. Pour into 3 greased 9-by 5-inch loaf pans. Bake approximately 1 hour until toothpick inserted into center comes out clean. Cool about 10 minutes before removing from pans.

— Nancy Lepak, Oklahoma City

APRICOT REDUX

DEAR MELBA: Years ago, you published a recipe for Apricot Balls. I've lost the recipe, so please share it again.

APRICOT BALLS

• 1 package (6 ounces) dried apricots, finely ground

• 1 pound Angel Flake coconut

• 1 can Eagle Brand milk

• 1/2 cup chopped pecans

• Powdered sugar

In medium mixing bowl, mix apricots, coconut and milk. Mix well and add pecans. Mix well. Cover and chill. Pinch off cherrysize pieces and roll into balls. Gently shake in a bag containing enough powdered sugar to coat them. Place on waxed paper and store in refrigerator in air-tight container.

— Joel Swanson, Oklahoma City

DEAR MELBA: Laura Hechtner asked where she can find Sanalac Non-fat Dry Milk powder. I looked in my refrigerator where I found my partially used 32-ounce container. I most likely bought it at my nearest grocery store, which might have been Homeland.It cost $14.95 for 32 ounces. — Sue Mauer