Lots of requests with which to greet the new year:

• Jenny Matsumoto-Hussey says her dad would love to know how to make the barbecue fish popular at Caryn's, a deli that used to be on Monsarrat and since moved to Young Street. Anybody got any ideas?

• An e-mail friend named Bill wrote to ask for a recipe for German-style rolled jelly cookies. I found one for him, and it sounded good, but he promptly lost it, so I'm including another here for all to try (maybe next Christmas; it's getting a little late for cookies). There are many versions of this Linzer bar cookie, called crostata in Italy, and you can use any kind of jam — apricot and fig and blackberry all have their fans. These take a shortcut: Roll the dough right into a rimmed baking sheet. Paint it with jam. Cover with lattice and bake. Then cut into bars. No fussy cutting out of rounds.

RASPBERRY LINZER BARS

• 1 1/3 cups butter, softened

• 3/4 cup granulated sugar

• 1 egg

• 1 teaspoon grated lemon zest

• 2 1/2 cups all-purpose flour

• 1 1/2 cups whole almonds, ground

• 1 teaspoon ground cinnamon

• 1 cup raspberry preserves or jam

• Powdered sugar

Preheat oven to 35 degrees. Grease a 13-by-9-inch baking pan or a rimmed baking sheet.

In a large bowl, beat butter and granulated sugar with electric mixer at medium speed until creamy. Beat in egg and lemon zest until blended. Mix in flour, ground almonds, and cinnamon until well blended.

Press 2 cups dough onto bottom of prepared pan (a glass rolled over the surface can help). Spread raspberry preserves evenly over the top of the unbaked crust.

Roll remaining dough between 2 sheets of waxed paper to 1/4-inch thickness. NOTE: If dough is too soft and sticky to roll, wrap in plastic wrap or foil and refrigerate for 30 minutes. Remove top sheet of waxed paper and cut dough into 1/4-inch-wide strips. Place dough strips over jam-filled crust in a lattice design.

Bake in center of preheated oven for 35 to 40 minutes, or until lattice crust is golden brown and firm. Remove from oven, cool in pan. Sprinkle with powdered sugar and cut into rectangles or squares.

Makes 36 bars.

Per serving: 190 calories, 10 g fat, 4.60 g saturated fat, 25 mg cholesterol, 55 mg sodium, 21 g carbohydrate, 1 g fiber, 9 g sugar, 3 g protein

• Lisa Valenti wants a lemon-miso dressing like one she enjoyed at Kaka'ako Kitchen. I sent her one, but if you have a good one, we can revisit the subject.

• Goldie Ganeku wants a recipe for the pineapple cranberry relish at Zippy's.

Here's one I've used.

PINEAPPLE-CRANBERRY RELISH

• 1 (2-ounce) can crushed pineapple

• 1 large thin-skinned orange, unpeeled (Ka'ū oranges work well)

• 1 (12-ounce) bag fresh cranberries, washed (may be previously frozen)

• 1 cup sugar

Drain pineapple. Chop orange and cranberries into coarse pieces in processor or blender. Pour into bowl, add enough pineapple and sugar, cover with plastic wrap. Stand at room temperature overnight. Store in refrigerator.

Makes 4 cups, about 12 servings.

• Per serving: 110 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 0 mg sodium, 28 g carbohydrate, 2 g fiber, 25 g sugar, 0 g protein

By the way, now's the time to buy up the cranberries still in the stores. They'll be gone soon, and if you want to make anything cranberry later in the year, you'll be stuck. Ditto candied fruit (although I've noticed the only things that seem to be left are cherries and pineapple; in my grocery store, the citron, orange peel and mixed fruit are long gone).

• Ellen Kaye wrote to ask about a cinnamon roll similar to the ones made at Waiakea Kai School in Hilo back in the '50s when Miss Camara was the cafeteria manager there. Kaye found something similar which she doctored (from the Ka'u Hospital Auxiliary Cookbook), but if anyone has the authentic old recipe, send it on.