BS-Lancaster Fanning, Saturday, June 28,1986 H Cook’s Question :/ ■ lf ■ ' q/S /^i Corner >■ /~t, c If you are looking for a recipe but can't seem to find it anywhere, send your recipe request to Cook's Question Corner, care of Lancaster Farming, P.O. Box 366, Lititz, Pa. 17543. There’s no need to send a SASE. If we receive an answer to your question, we will publish it as soon as possible. Answers to recipe requests should be sent to the same address. QUESTION - Arlene Allen of Granville Summit would like recipes using fresh raspberries. QUESTION - Shirley Verity, Pittstown, N.J., would like a recipe for bread pudding like the Duff’s Smorgasbord Restaurants make in Florida. It has whole slices of white bread, raisins and eggs, but not too much custard bottom. It has a thin custard topping with cinnamon sprinkled on top. She would also like a recipe for moist bread dressing to use for a church turkey supper to serve 200 to 250 people. It is not stuffed in the turkeys. QUESTION - Barbara Gougler, Covington, would like recipes made with Nutri-Sweet. She is especially in terested in recipes for cakes and desserts. ANSWER - Anne Nolt, Remholds, requested a recipe for thick and chewy pizza. The following recipe for Deep Dish Pizza Crust, from a reader in Waynesboro, Va. was found in Lancaster Farming's recipe file. 1 cup water V« cup shortening IV2 tablespoons sugar 1 teaspoon salt 1 Vz packages dry yeast V 2 cup warm water V* cup yellow corn meal 3 to 3Vz cups flour Olive oil Heat 1 cup water, sugar, salt and shortening until it melts. Cool. Soften yeast in V 2 cup warm water. Combine yeast, shortening mixture in a large bowl; add corn meal. Add 2 cups flour, beat well Stir in enough flour to make a soft dough. Turn onto lightly floured board. Knead until smooth and elastic, working in flour as needed. Brush a round 12x14-mch deep pan or cookie sheet 2-mches deep with oil and sprinkle lightly with corn meal. Press dough evenly over bottom and up the sides of pan. Bake at 425° F, for 7 minutes, add topping and bake 30 to 40 minutes until golden brown. Creamy Custards and Puddings (Continued from Page B 6) ORANGE TAPIOCA 1 quart cold water 1 cup sugar % cup minute tapioca 16-ounce can frozen orange juice 3 or 4 diced oranges or 1 small can mandarin oranges 1 quart canned or frozen peaches, diced Put water, sugar and tapioca in saucepan and bring to a boil. Remove from heat and add frozen orange juice. When cool, add oranges and peaches. Refrigerate and serve with whipped topping. Mrs. Ivan Stauffer New Holland NEW RECIPE FOI If you are having troubi plants - leaves turning ye /yellow spots, a stunt in gr new product by putting 01 or plant. It will enhance gr one week. Deep Dish Pizza Crust RASPBERRY CUSTARD 6 eggs \Vt cups sugar 4 heaping tablespoons flour 1 quart raspberries Vi pint heavy cream 2 unbaked pie shells Vt teaspoon salt 3 cups milk Blend eggs and sugar together with mixer. Add flour and salt and mix again. Add cream, milk and raspberries. Pour into pie shells. Bake at 350*F. until knife inserted in pie comes out clean. Ily organ lay money ules. Add Marti i ewisburg, P ORIGINAL BANANA PUDDING % cups granulated sugar %cup all-purpose flour Dash of salt 4 eggs, separated, at room tem perature 2 cups milk Vz teaspoon vanilla extract 35 to 45 vanilla wafers 5 to 6 medium-sized, fully-npe bananas, sliced. Reserve 1 banana and 10 to 12 vanilla wafers for garnish. Combine % cup sugar, flour and salt in top of double boiler. Stir in 4 egg yolks and milk; blend well. Cook, uncovered, over boiling water, stirring constantly until thickened. Reduce heat and cook, stirring occasionally, for 5 minutes. Remove from heat; add vanilla. Spread small amount on bottom of a 1%-quart casserole; cover with layer of vanilla wafers. Top with layer of sliced bananas. Pour about % of custard over bananas. Continue to layer wafers, bananas and custard to make 3 layers of each, ending with custard. Beat egg whites until stiff but not dry; gradually add remaining V* cup sugar and beat until stiff peaks form. Spoon on top of pudding, spreading to cover entire surface and sealing well to edges. Bake at 425*F. for 5 minutes or until delicately browned. Cool slightly or chill. Just before ser ving, garnish with banana slices, then vanilla wafers upright around edge of dish. CHOCOLATE CORNSTARCH PUDDING 5 cups milk % cup sugar Vi cup cornstarch % cup water 2 tablespoons cocoa 1 teaspoon salt 2 teaspoons vanilla Leah Brubacker Mlddlebnrg Mrs. Karen Zook Oxford FOR OUR 47TH SEASON / , s <// Marketing Fresh Produce Through Mid-September Watermelons, Cantaloupes, Sugar Babies, “No buyer too big or small- Pickup loads to tractor trailer loads sold- Buy your own- No broker needed” Please call for more information 302-875-3147 Scald milk in top of double boiler or heavy pan. Combine dry ingredients. Mix, rubbing out cocoa lumps. Gradually add Ms cup cold water to make a thin paste. Add a little hot milk to paste and stir into scalded milk. Cook and stir untO it comes to a boil and is thickened. Remove from heat and add van Ula. dull. Before serving, beat in 1 cup whipped topping with beaters. Very creamy. Sharon Yeager Chambersburg CRACKER PUDDING WITH STRAWBERRY TOPPING 2 quarts milk 1 cup sugar 2 teaspoons vanilla 1 cup cracker crumbs 4 eggs Heat milk to boiling. Mix finely roUed cracker crumbs and sugar. Stir into hot milk, stirring until it thickens. Beat eggs, add a little hot pudding to eggs, then stir into pudding. Bring to a boU. Remove from heat and add van Ula. Cool. Strawberry Topping 2 egg whites V* cup sugar 1 cup mashed strawberries Beat egg white until stiff. Gradually beat in sugar and strawberries. Put on top of pud ding just before serving. EGG CUSTARD 6 eggs 6 tablespoons sugar 1 quart milk 1 tablespoon vanilla Pinch of salt Set in a pan of water and bake in a hot oven until knife comes out clean when inserted. Marianne Fisher Narvon W OPEN Tomatoes and More COCONUT CUSTARD 3 eggs (beat egg whites separately) 1M: cups sugar 3 cups milk 3 tablespoons butter 4 tablespoons flour 1% cups coconut Vz teaspoon vanilla Mix all ingredients together. Add egg whites last. Pour into 2 un baked pie crusts and bake at 375*F. for 35 minutes. CHEESE CUSTARD 1 cup cottage cheese \Vz cups granulated sugar 3% tablespoons cornstarch 113-ounce can evaporated milk 3 eggs, separated 2 cups milk Put cheese, sugar and corn starch in a large bowl and cream thoroughly. Add egg yolks and beat. Then add evaporated milk and 2 cups regular milk. Beat egg whites and a pinch of salt; add to the liquid. Put in unbaked pie shell. Bake at 400*F. for about 40 to 45 minutes. This makes about 3 9-inch pies. Ruth Weaver Mifflinburg 3 tablespoons cornstarch or Clearjel V 3 cup sugar */2 teaspoon salt 2 cups milk 1 teaspoon vanilla Combine cornstarch or Clearjel, sugar and salt. Gradually add milk. Heat to boiling over direct heat and then boil gently 2 minutes, stirring constantly. Add vanilla. Chill. Beat until smooth and add Vfe cup heavy cream, whipped. Then top with your favorite topping. .0. Box 633 i. DE 19956 Linda Stoltzfiu Honey Brook Mrs. Anna Mae Hunsberger Plumstedville DELICIOUS PUDDING Elizabeth M. Sauder New Holland
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