share her recipe with me. It had a butterscotch ice cream topping in it and spread on the top, and I tasted a hint of cinnamon. Can you find a recipe for me? J.H., Flatts.

Dear J.H.: There are some cooks who cherish their recipes and are reluctant to give them up. Not to worry -- I have come up with a nice recipe which may have her begging you for your secret! It's pure heaven.

CINNAMON STICKY PIE 1 plus 1 cup butterscotch ice cream topping (from a jar) 1 graham cracker pie shell 4 oz. cream cheese at room temperature 1 tsp. ground cinnamon 1 tsp. vanilla extract 1 pint vanilla ice cream, softened 1 cup raisins 1 cup chopped walnuts POUR 1 cup of butterscotch topping over bottom of pie crust, spreading gently with a thin spatula. Cover and refrigerate while preparing and chilling filling. Beat cream cheese, cinnamon and vanilla until smooth and fluffy.

Scrape side of bowl, add ice cream and raisins. Beat briefly to blend. Do not worry if cream cheese does not mix in completely. Put bowl in freezer and chill about 30 minutes to 1 hour, stirring several times until mixture is firm but still spreadable. Stir filling and then spoon into crust. Smooth top with a thin metal spatula. Cover with plastic and freeze at least 1 hour or until firm. Just before serving, drizzle top of pie with 1 cup of butterscotch topping and sprinkle with nuts.

Dear Miss d'Arcy: Can I make English muffins at home and if so, how? V.D.C., Spanish Point.

Dear V.D.C.: Surprisingly, English muffins are cooked on top of the stove on a griddle, or, if you don't have a griddle, a good heavy (iron) skillet will do.

They are fairly easy to make, and best of all you can make them as you go, as the dough can be kept refrigerated for at least a week.

ENGLISH MUFFINS 1 pkge. active dry yeast 3 cup milk 1 cup lukewarm water 2 tbsp. butter 1 tsp. salt 3 cups sifted all-purpose flour ADD yeast to water, using very warm water (105 degrees to 115 degrees F) for the dry yeast. Let stand a few minutes, then stir until dissolved. Scald milk.

Add butter and salt. Cool to lukewarm, then add yeast mixture and 2 cups of flour. Beat until smooth. Cover and let rise for 1 hour in a draft-free area.

Beat in remaining flour. Knead on a lightly floured board until smooth. Cover and let rise until doubled in bulk. The dough can be stored in the refrigerator for 1 week if desired at this point. Roll dough to 1 inch thickness. Cut out 3-inch rounds. Sprinkle surfaces with corn meal. Let muffins rise until doubled in bulk. Place raised muffins on a lightly greased griddle over low-medium heat and cook 7 to 10 minutes on each side until they are lightly browned. Cool, then split and toast them. Makes about 12 muffins.

Dear Miss d'Arcy: I am having two couples for dinner. I have a nice dinner planned but would like to have something different to drink and snack on first. None of us drink alcoholic beverages so it is difficult to find something to drink other than punch and soda. H.M., Paget.

Dear H.M.: It seems that a new trend is coming, and it is having a quiet evening with friends without the inclusion of alcohol. Good for you. I have something nice for you and your guests. The drink is tasty and I am sure you will have your friends trying to guess what is in your surprise drink. I have chosen a tangy drink rather than a fruit punch. I am also including my tasty carrot crackers which go well with cheese, avocado slices, or just a little bit of onion or olive dip spread on them.

BLENDER GAZPACHO 3 cups tomato juice 3 cups bottled Bloody Mary mix 2 cups cucumber, peeled, seeded and chopped 1 large green bell pepper, seeded and chopped 1 small onion, chopped 3 tbsp. lemon juice IN a blender, process all ingredients in batches until vegetables are chopped fine. Transfer to a bowl, cover and chill until ready to serve. Serve with a stalk of celery heart with leaves.

TOASTY CARROT CRACKERS 3 cup shredded carrots 11 cups rolled oats 2 cup flour 1 cup toasted wheat germ 1 tbsp. sesame seed 1 tsp. garlic salt 1 cup margarine wheat germ IN a small pot, combine carrots with 1 cup of water. Bring to a boil, reduce heat. Cover and simmer 5-10 minutes, or until tender. Drain.

Meanwhile, place oats in the blender. Cover and blend about 1 minute, or until oats are evenly ground. Remove. Place shredded carrots in blender. Cover and blend until smooth (about 1 cup puree).

In a large bowl, combine oats, flour, the 1 cup wheat germ, sesame seed and garlic salt. Cut in butter until mixture resembles coarse crumbs. Add carrot puree, mixing and kneading with hands until mixture is moistened. Shape into a 9-inch roll. Use a serrated knife to cut into 1 -inch slices, place on ungreased baking sheets. Sprinkle with wheat germ. Flatten very thin with bottom of glass. Bake in a 375 degrees F. oven about 9 minutes, or until edges are light brown. Remove from baking sheet and cool on wire rack.

Dear Readers: Here is another delicious cookie for gift giving during the upcoming holidays.

RUSSIAN TEA CAKES 1 cup margarine, softened 1 cup confectioners' sugar 1 tsp. vanilla extract 2 cups flour 1 cup chopped pecans Confectioners' sugar CREAM margarine, confectioners' sugar and vanilla together until light and fluffy. Mix in flour and pecans. Chill for 2 hours. Pinch off small pieces of dough and roll into 1-inch balls. Place on an ungreased baking sheet. Bake in a 375 degree F. oven until very light brown -- 10-12 minutes. Cool on a wire rack. Roll in confectioners' sugar before storing in an airtight container.

If you have a question you would like Miss d'Arcy to answer, please send it to her care of Taste, The Royal Gazette, P.O. Box HM1025, Hamilton HMDX or fax it to 292-2498 for Miss d'Arcy's attention.