U-Uncaster Farming, Saturday, December 29,1984
Cook’s
Question
Comer
QUESTION -.Mrs. Gene Jennmg would still like a recipe
for cheese soup.
ANSWER - One of our readers requested a recipe for
sticky buns. Thanks go to Miriam Burkholder, Bernville,
and to Mrs. James Martin, Ephrata, for providing the
recipes below. Thanks also to all the others who sent their
sticky bun recipes
Sticky Buns
Mix 1 cake or package yeast with:
V* cup warm potato water 1 cups flour
1 teaspoon salt
Let rise Vz hour and then add
1 egg, beaten Vi cup sugar (scant)
V* cup shortening 3 cups flour, or little more
V* cup mashed potatoes
Knead and let rise 2 hours, then shape into buns and let
rise 11/?I 1 /? hours.
Mix syrup:
Vi cup brown sugar
Vi cup molasses or honey
3 tablespoons butter or margarine
1 cup nuts or raisins. Bake at 300 to 350° F about V? hour
Put syrup in pans, put buns on top; when baked, let rest
a little, then invert.
Mix in large bowl.
1% cups Gold Medal flour 1 teaspoon salt
Vi cup sugar 2 packages yeast
(2 tablespoons)
Heat. Vi cup milk
Vi cup water
l A cup butter (need not melt)
Gradually add this to dry ingredients and beat for two
minutes at medium speed Then add two eggs and '/? cup
flour Beat two minutes more Stir in 2Vz cups flour or
enough to make a soft dough Knead 8 to 10 minutes
Place in greased bowl, turning dough once to grease top
Cover with towel Raise until double Punch and divide in
half. Roll in oblong shape (9 x 13 inches). Brush dough
with butter and sprinkle with cinnamon and sugar Cut in
Vi-inch strips. Roll up and place in 9 x 13-mch pan
Heat (hot but not boiling)
1 cup brown sugar
1 cup corn syrup
This juice is poured in the pan before putting rolled
strips in Bake at 350°F. for 18 minutes Remove from pan
immediately after baking
ANSWER - Barbara Elliott, Lancaster, requested a soft
sugar cookie recipe that uses brown sugar and buttermilk
Thanks go to Mrs. Harvey Shoemaker, Mount Joy, for
sharing this recipe and to all the others who sent in sugar
cookie recipes
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f
Sticky Buns
3 tablespoons butter
Pies
(Continued from Page B 6)
aSLLRODEPIE
1 pie crust
4 teaspoons unflavored gelatin
L/ 2 cup sugar
cup cornstarch
Mi teaspoon salt
2 cups milk
6 egg yolks, slightly beaten
1 4-ounce bar sweet cooking
chocolate, grated
1 teaspoon vanilla
M; teaspoon rum flavoring
110-ounce jar Nesselrode
3 cups chilled whipping cream
Prepare pie shell. In medium
saucepan, mix gelatin, sugar,
cornstarch, salt, milk and egg
yolks. Cook over medium heat,
stirring constantly, until mixture
thickens and boils. Boil and stir 1
minute. Pour l cups of the hot
mixture into bowl; set aside and
cool.
Reserve 2 tablespoons of the
chocolate for topping; blend
remaining chocolate and the
vanilla into hot mixture in
saucepan. Cool completely.
Line 9-inch pie pan with waxed
Soft Sugar Cookies
2 cups light brown sugar 1 teaspoon baking powder
1 cup Cnsco 2 eggs
1 cup buttermilk V? teaspoon salt
1 teaspoon vanilla 4% cups flour
1 teaspoon baking soda
Cream sugar and butter until creamy. Add eggs and
beat until smooth, then add all the rest of the ingredients
Bake on cookie sheet at 350° F for about 15 minutes or
until light brown.
QUESTION - Mrs Havery Shoemaker, Mount Joy, would
like a recipe for Morning Glory cake that you roll out and
cut into squares. You then make it into triangles, dipping
each end in different colored sugar. You place each one on
a cake stand when it is finished, and it has holds in each
one when the triangles are stacked on top on one another
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paper. Stir iam flavoring and
Nesselrode into plain mixture in
bowl. In chilled bowl, beat 2 cups of
the cream until stiff; fold one half
into each mixture. Pour chocolate
mixture into baked pie shell; pour
Nesselrode mixture into waxed
paper-lined pan. Chill each until
firm.
Loosen edge of Nesselrode
layer; invert layer on chocolate
filling. In chilled bowl, beat
remaining cream until stiff.
Spread over pie, covering com
pletely; sprinkle with reserved
chocolate. Serve immediately.
MILE HIGH LEMON PIE
1 pie crust
8 egg yolks, slightly beaten
1 cup sugar
1 envelope unflavored gelatin
cup water
1 tablespoon grated lemon peel
I '2 cup lemon juice
*4 teaspoon salt
8 egg whites
*4 teaspoon cream of tartar
1 cup sugar
Prepare 9-mch baked pie shell.
In saucepan, mix egg yolks, 1 cup
sugar, the gelatin, water, lemon
peel, lemon juice and salt. Cook
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over medium heat, stirring con
stantly, just until mixture boils.
Chill in refrigerator, stirring
occasionally, until mixture
mounds slightly when dropped
from spoon.
Beat egg whites and cream of
tartar until foamy. Beat in 1 cup
sugar, 1 tablespoon at a time;
continue beating until stiff and
glossy. Do not underbeat. Fold in
lemon mixture; pile into baked pie
shell. Chill several hours or until
set.
PEANUT BUTTER AND JELLY
PIE
l v 2 cups chocolate wafer crumbs
‘4 cup margarine, melted
17-ounce jar marshmallow creme
*4 cup milk
1 4 cup chunk style peanut butter
1 8-ounce container whipped
topping
*/2 cup grape jelly
1 tablespoon chopped peanuts
Combine crumbs and
margarine; press onto bottom and
sides of 9-inch pie plate. Chill.
Combine marshmallow creme
and milk, mixing with electric
mixer or wire whisk until well
blended. Add peanut butter; mix
well. Fold in whipped topping.
Spread jelly on bottom of crust.
Pour marshmallow creme mixture
over jelly; sprinkle with peanuts.
Freeze until firm.
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