88-Lancastcr Farming, Saturday, April 4,1987
HCook ’s
Question
Corner
-.o «.<p
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.
(JUESTION - C.K. Harmsh, Lancaster, would like a
recipe for pumpkermckel bread.
QUESTION - Mrs. Dennis Foltz, Edinburg, Va., would
like a recipe for chewy granola bars.
QUESTION - Anne Nolt, Remholds, would like recipes
for instant hot chocolate mix -- the kind you )ust add water
to.
QUESTION - A reader from Manheim would like a recipe
for crispy animal crackers
QUESTION - Jeanne Kenna, Attsville, would like a recipe
for spinach bread, a non-yeast bread preferably made
without cheese.
QUESTION - Dotty Newsom, Cooperstown, N.Y., would
like recipes for light macaroon cookies (not the ones made
with condensed milk), sweet pickled peppers canned with
oil, and Italian rolls like the long soft ones used to make
hoagies.
QUESTION - Margaret Bomgardner, Ono, would like a
recipe for crackling biscuits. It has a raised yeast dough
ANSWER - Mrs Florence Nauman, Manheim, requested
a recipe for black forest cherry cake Thanks go to Mildred
Bomgardner, Annville, for the first recipe, and to Connie
Hess, New York, N.Y., for the chocolate version.
Black Forest Cherry Cake
Heat oven to 350° F. Prepare two 8- or 9'/2-mch round
cake pans. In chilled bowl, beat I'A cups chilled whipping
cream until stiff. Beat 3 eggs until thick and lemon colored.
Fold eggs and VA teaspoons vanilla into whipped cream.
Stir together:
2Va cups cake flour
VA cups sugar
2 teaspoons baking powder
Vi teaspoon salt
Fold this gently into cream-egg mixture until blended
Pour into pans. Bake layers in pans 30 to 35 minutes
Cool.
In chilled bowl, beat IVz cups chilled whipping cream
and V* cup confectioner's sugar until very stiff.
To assemble cake, place one layer upside down on
serving plate With spoon, form thin rim of the sweetened
whipped cream around outer edge of layer Fill center with
cherry filling. Place other layer top side up on filling Gently
spread whipped cream on sides and top of the cake
Cherry Filling
2 tablespoons cornstarch
2 tablespoons sugar
1 1-pound can pitted dark sweet cherries, drained
(reserve syrup)
1 tablespoon vanilla
Stir together cornstarch and sugar in saucepan Add
enough water to reserved syrup to measure 1 cup Stir
into sugar and cornstarch mixture Cook, stirring con
stantly, until it boils 1 minute Cool to lukewarm Stir in
vanilla. Dip 30 cherries in this sauce for the top of the
cake Cut remaining cherries into quarters and stir into
thickened sauce for Cherry Filling
Grate Vs bar of sweet cooking chocolate Gently press
the chocolate by teaspoonfuls into side of the cake
Because of the whipped cream, the cake must be
refrigerated
Black Forest Chocolate
Cherry Cake
Vi cup unsalted butter, room temperature
Vz cup sugar
6 egg yolks
Vz teaspoon vanilla
Vi teaspoon almond extract
4 ounces semi sweet chocolate, finely grated
6 egg whites
3 tablespoons sugar
Pinch of salt
V* cup sifted cake flour
2 teaspoons baking powder
x h cup finely ground toasted un'blanched almonds
6 to 8 teaspoons kirsch
1 pound thick whole cherry preserves or jam
1 cup whipping cream (for filling), stiffly whipped
2 cups whipping cream (for frosting), stiffly whipped
(reserve l /z cup for garnish) >
12 maraschino cherries (preferably with stems) drained
-»l,t t , % *
and patted dry
2 ounces semi sweet chocolate, shaved
Preheat oven to 325° F. Line bottom of 9-mch
sprmgform pan with waxed paper. Generously butter
waxed paper and sides of pan. Coat with flour, shaking off
excess. Set aside.
Cream butter with sugar in large mixing bowl until light
and fluffy. Beat in egg yolks, vanilla and almond extract
and blend well. Fold in chocolate. Combine egg whites,
sugar and salt in an other large mixing bowl and beat until
stiff peaks form. Stir 1 cup whites into chocolate mixture,
blending well. Gently fold in remaining whites.
Sift flour and baking powder into medium bowl; then sift
V* of flour mixture over batter, folding gently. Repeat with
remaining flour. Fold in almonds.
Spoon batter into prepared pan, smoothing top. Bake
until torte begins to pull away from sides of pan, about 40
to 45 minutes. Transfer to wire rack and let cool in pan 10
minutes. Run sharp knife or spatula around side of pan to
loosen. Remove sides of sprmgform. Let torte cool com
pletely. Remove bottom of pan and waxed paper.
To assemble: Using serrated knife, slice torte
horizontally into 3 equal layers. Cut 9-mch circle of heavy
cardboard. Place bottom layer on cardboard and set on
cake platter. Drizzle 2 to 3 tablespoons kirsch over layer;
spread with half of preserves Top with half of cream for
filling. Cover with second cake layer. Drizzle with 2 to 3
tablespoons kirsch and spread with remaining preserves
and other half of whipped cream Arrange remaining cake
layer over top, pressing down lightly Drizzle with
remaining kirsch.
Cover entire torte with whipped cream Spoon reserved
half cup cream into pastry bag fitted with star tip. Pipe 12
rosettes around bottom of torte. Center cherry in each
rosette. Sprinkle chocolate shavings over top and sides
Let torte stand 2 to 3 hours at cool room temperature or
refrigerate on warm day before serving.
ANSWER - Here is just one more suggestion for
preparing scrapple. Betty Lou Gamble of Concord writes
to say she cooks scrapple in the microwave for 1 or 2
minutes. Or, she adds, you can put it on a cookie sheet m a
350 degree oven for about 30 minutes.
ANSWER - Mrs. Ernest Soudant, Port Jarvis, N.Y.,
requested a recipe for crullers. Thanks go to Gloria
Sweigart, Manheim, and April Dudko, Telford, for the
following recipe.
IV2 cups sugar
4 eggs, beaten
1 pint sour cream
1 pint thick milk
1 teaspoon soda
1 teaspoon salt
Flour enough to roll.
Roll and cut in squares or with a glass dipped in flour,
Deep fry. Note -- We always cut them with molasses.
2 tablespoons shortening
1 cup sugar
2 eggs, beaten
4 cups flour
3Vz teaspoons baking powder
Vi teaspoon grated nutmeg
Vi teaspoon salt
1 cup cream
Cream shortening and sugar, add eggs and beat well.
Sift dry ingredients and add alternately with the cream to
creamed mixture. Place dough on a floured board and roll
to half-inch thickness. Cut into strips and fry in hot fat until
brown. Dram on paper towels and dust with confectioner’s
sugar.
ANSWER - Mrs. Ammon Gruber, Emmaus, requested a
recipe for creamy mushroom soup. Thanks go to Mrs
Charles Hess, Bethlehem, for sharing her family's favorite
mushroom soup recipe.
Creamy Mushroom Soup
I V* cups whole fresh mushrooms, chopped fine
1 tablespoon butter
1 tablespoon onion, chopped fine
1/8 teaspoon celery seeds (optional)
2V* cups good chicken broth or 2 cups boiling water and 2
chicken bouillon cubes
1 Vi tablespoons butter
3 tablespoons flour
2 cups milk
1 teaspoon salt
Pinch of pepper
Wash mushrooms, chop fine Add one tablespoon
butter, onion and celery seeds Simmer, covered, 5
minutes Add heated chicken broth or water and cubes
and simmer uncovered about 10 minutes In a heavy
saucepan, melt IVi tablespoons butter Add flour and stir
until smooth Add milk, salt and pepper Cook, stirring
constantly, over medium-low heat until thick Add
mushroom mixture. Heat but do not boil
Note: If using chicken broth, you may want to add a little
more salt.
Crullers (Sweet)
Crullers
Hawßedpes
(Continued from Page B 6)
HAWAIIAN HOLIDAY
HAM RINGS
2 pounds ground ham
1 pound ground pork
1 can pineapple rings, drained,
reserving juice
V* cup flour
2 teaspoons dry minced onion
1 teaspoon dry mustard
% teaspoon salt
M> teaspoon pepper
V* teaspoon basil leaves
110-ounce jar red currant jelly
VS : cup pineapple preserves
2 teaspoons dry mustard
V 4 teaspoon cinnamon
teaspoon ground ginger
3 drops tabasco sauce (optional)
3 tablespoons cornstarch
2 tablespoons cold water
Red and green maraschino
cherries, for garnish
Pineapple slices, for garnish
Mix ground ham, ground pork,
cup of the reserved pineapple
juice, flour, dry minced onion,
mustard, salt, pepper and basil.
Pat into 3Mj- to 4-inch patties of
about 3 ounces each. Place a patty
on a 12-inch square of aluminum
foil. On the patty, place a
pineapple ring. Place another
patty on top and mold together into
a smooth round patty. Press a deep
hole into the center. Wrap the patty
in foil. Take remaining pineapple
juice; add water to make 1 cup. In
a saucepan that can be placed on
grill, mix pineapple juice and
water, red currant jelly, pineapple
preserves, mustard, cinnamon,
ginger and tabasco sauce, if
desired. Mix cornstarch and water
until smooth. Add to sauce, bring
to boil; cook until thickened.
Remove from grill and set aside.
Place foil-wrapped patties on a
medium hot grill. After about 5
minutes, reduce heat and cook 30
to 35 minutes, turning the patties
twice. Open the foil and baste with
sauce. Cook 10 minutes more,
uncovered, but not removed from
the foil unless the grill is on low
heat. When patties are done, place
them on a serving platter and
spoon moderate amounts of sauce,
reheated if necessary, over each
patty. Garnish each with red and
green maraschino cherries, cut in
half, and pineapple slices on the
platter, if desired. Makes 8 ser
vings.
Saddle Cinches
4-H Club
The Saddle Cinches 4-H Horse
and Pony Club held a
reorganizations! meeting and
elected officers March 23 at the
Mastersonville Fireball.
Vickie Creighton, Manheim R 3,
was named president. Vice
president is Andrew Allen,
Manheim R 4, and secretary is Kim
Kettering, Manheim R 4. Treasurer
for this year is Duane Anthony, Mt.
Joy R 2. Lavonne Lehman,
Manheim R 3, is newsletter editor
and Craig Dagen, Leola, is club
photographer. News reporters will
be named at the next meeting.
The club discussed a spring trail
ride; Rhonda Gibble is in charge.
A barn painting project was put
under the direction of Heather
Buller, Mt. Joy.
Secretary Kim Kettering was
directed to write a letter
challenging another 4-H group to a
baseball game and was selected to
head a committee to look into the
possibility of establishing some
neighborhood horse trails. Andrew
Allen will explore the possibility of
the group traveling to Assateague
Island, Va., this summer.
The next meeting will be held
April 27 at the home of Kelly and
Chris Sweigart, Bainbridge Rl.
Anyone between the ages of 8 and
18 interested in horses is welcome
tc join. For more information call
leader Kendy Allen, 665-7144.