COOK'S CORNER HAVE FUN LIVING LA VIDA MOCHA.

Byline: Natalie Haughton Food Editor

MICHELLE JACOBS of Northridge is desperate to get her hands on the copycat Ice Blended Mocha version that ran in the food section a few years back. This facsimile of the drink, found at coffee shops around town, took numerous tries and combinations of ingredients to perfect with a little help from my son. Because we stumbled into at least one establishment at the time that used chocolate syrup in the cold, frosty drink, we've included that variation on the theme as well.

If you're feeling extravagant, drizzle in some prepared caramel topping. Whatever you decide, be sure to garnish with pouffs of whipped cream. Yum!

ICE BLENDED MOCHA

1 1/2 teaspoons instant espresso powder OR 2 teaspoons instant coffee powder (use decaf, if desired)

2 to 2 1/2 tablespoons ground sweet chocolate and cocoa mix (such as Ghirardelli)

2 tablespoons hot water

2 cups small ice cubes

1/3 cup nonfat OR low-fat milk

Whipped cream in a pressurized can

Mix espresso powder and chocolate with hot water until dissolved. In a heavy-duty blender (a commercial bar-style blender made for crushing ice works best), process ice cubes, espresso-chocolate mixture and milk until slushy. It may be necessary to process with on-off pulses until ice is thoroughly crushed.

Turn into a tall glass. Garnish with a large dollop of whipped cream. Makes 1 serving.

NOTE: If ice cubes are large, it may be necessary to crush them separately first before processing all the ingredients together.

VARIATION WITH CHOCOLATE SYRUP: Substitute 3 tablespoons Hershey's chocolate syrup for ground sweet chocolate and cocoa mix and proceed as directed above.

BRAN MUFFINS REVISITED

In response to a request from Donna Seidman of Canyon Country who lost the recipe for Six-Week Bran Muffins that appeared in the food section last year, here it is again. Seidman noted that the muffins are delicious and the recipe is great for those with a large family. The recipe has been making the rounds for years - clip, save and try it if you never have. You can halve the recipe if you don't have an army to feed.

SIX-WEEK BRAN MUFFINS

1 (15-ounce) box raisin bran flakes (about 7 1/2 cups)

5 cups unsifted all-purpose flour

2 cups sugar

5 teaspoons baking soda 

1 teaspoon salt

4 cups milk

2 tablespoons vinegar

1 cup cooking oil

1/2 cup molasses 

4 eggs, beaten

In a large bowl, combine bran flakes, flour, sugar, baking soda and salt. Mix well. Add milk blended with vinegar, oil, molasses and eggs. Mix just until blended. Store, covered, in refrigerator and use as needed. Batter will keep in refrigerator up to 6 weeks.

When ready to bake, stir batter and fill paper-lined muffin pan cups 3/4 to almost full. Bake in preheated 400-degree oven 15 to 20 minutes or until done. Makes enough for about 38 to 40 (2 3/4-inch) muffins. You can make muffins larger or smaller as desired, but adjust baking time as necessary.

NOTE: Add chopped nuts and additional raisins, if desired.

Can you help

If you have recipes that can help these readers, please send them along to us at the address below to share in a future column.

Does anyone have a recipe for clam chowder like the one served (or something similar) on Fridays at Les Freres Taix on Sunset Boulevard, Los Angeles?

- Pat Lane

La Crescenta

I'd like some recipes for flavored nuts. Anyone?

- Barbara Solomon

Culver City

I'm looking for a recipe for pickled salmon that I saw just before Passover. Does anyone have this recipe?

- Anne Shephard

San Fernando