BS-Lancaster Farming, Saturday, July 26, IMA - ■
H Cook’s
Question
Corner
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, Lltltz, 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 - Audrey Nemeth, Mt. Vernon, Maine, is
looking for a copy of the Fleishman Yeast cookbook.
Does anyone have a spare or know how she can get
one?
QUESTION - Mrs. Jean Troutman, Matamoras,
would like a recipe for potato stuffing. It’s an Amish dish
made with mashed potatoes with pieces of bread mixed
QUESTION - Karen Moyer, Portage, would like a
recipe for dessert cups used for strawberry shortcakes
like Holsum makes or any other recipe for strawberry
shortcake.
QUESTION - Julia Shaull of Braque would like to
know how to freeze cauliflower. She writes: “When I try
to freeze cauliflower, it is watery and kind of gummy
when defrosted and made. I try to blanch it properly.”
QUESTION - Jeanne Kenna, Ottsville, would like a
recipe for Dutch apple jam.
QUESTION - Mrs. Ray Keeny, New Freedom, would
like to know what can be substituted when a recipe calls
for evaporated milk.
QUESTION - V. Martin of Springfield, Va. would like
recipes to prepare chicken that tastes like Weaver’s
Batter Fried Chicken and Weaver’s Fried Chicken
(made with bread crumbs).
ANSWER - Gail Hunter of Smithsburg, Md.,
requested a recipe for bee sting cake. Thanks go to
Mary Banker, Pottstown, and to Audrey Nemeth, Mt.
Vernon, Maine, for sharing the following recipes.
Custard:
3 large eggs, separated
3 tablespoons all-purpose flour
2!4 tablespoons sugar
1 cup light cream, scalded
'A teaspoon vanilla
A. teaspoon almond extract
Pinch of cream of tartar
In a bowl combine egg yolks, lightly beaten, flour and
sugar. Add cream in a stream, stirring, and transfer the
custard to a heavy saucepan. Cook the custard over
moderately low heat, stirring until it boils and transfer to
a large bowl. Let custard cool and stir in vanilla and
almond extract. In another bowl beat egg whites with
cream of tartar until they hold soft peaks; fold them into
custard gently but thoroughly. Chill, covered with a but
tered round of wax paper, for VA hours.
Cake:
VA cups all-purpose flour
1 tablespoon baking powder
2 large eggs
1 teaspoon vanilla
'A teaspoon salt
'A cup unsalted butter, softened
2 A cup sugar
I A teaspoon almond extract
'A cup milk
Sift flour, baking powder and salt. In a large bowl,
cream butter and sugar until mixture is light and fluffy;
beat in 2 eggs, one at a time, beating well after each
addition. Add vanilla and almond extract. Add flour mix
ture alternately with milk. Combine batter well and pour
into a well buttered and floured 9-inch springform pan.
Topping
V* cup slivered blanched almonds
'A cup sugar
V* cup unsalted butter
1 tablespoon milk
In small saucepan, heat almonds with sugar, butter
and milk until butter-melts. Spoon over cake batter and
bake at 375'F. tor 25 to 30 minutes or until golden. Cool
Bienenstich
(Bee Sting Cake)
Summer Sippers
(Continued from Pege B 6)
CHUCK’S VANILLA
MILK SHAKE
2 A cup milk
2 scoops French vanilla ice cream
'A teaspoon vanilla extract
1 egg
'A teaspoon sugar
'A teaspoon nutmeg
Place all ingredients in blender
and mix at medium to high speed
until well blended. Serve in large
milk shake glass with straw. May
be topped with sprinkling of pow
dered cinnamon if desired.
30 minutes, remove sides of pan, let cool completely.
To assemble: Halve cake horizontally: arrange bot
tom layer cut side up on a serving plate and spread with
custard. Top with their remaining layer cut side down
and chill.
Bienenstich
1 /z pound farmer’s cheese
1 / 2 cup milk
'A cup cooking oil
'A cup sugar
Vi teaspoon salt
3 1 /z cups sifted flour
2 teaspoons baking powder
Topping:
Vi cup butter or margarine
1 cup sugar
1 teaspoon vanilla
2 tablespoons milk
1 cup slivered blanched almonds
Press farmer’s cheese through a sieve. Add milk, oil,
sugar and salt. Blend well. Sift flour with baking powder
and beat into the cheese mixture. Roll dough on a lightly
floured board to % inch thickness and spread on
greased jelly roll pan (15x10x1-inch).
Melt butter and stir in remaining ingredients. Cook
until mixture starts to bubble. Cool. Spread mixture over
the dough. Bake at 350*F. for about 20 mintues or until
cake is golden brown. Cut into squares or bars.
ANSWER - Mrs. Jerry Roeder of Zionsville asked for
advice in separating phyllo sheets. Thanks go to Mary
Banker, Pottstown, and Edward D. Parent, Hamburg,
for the following advice.
Mary Banker writes: "Phyllo should never be allowed
to dry out. It should be covered with wax paper and a
damp cloth until you are ready to butter it. If using frozen
phyllo, always defrost by placing it in the refrigerator
overnight; do not allow to defrost at room temperature.
Before purchasing, check the edges of the phyllo sheets
torn or crumbled edges are a sign of improper hand
ling or storage and they are impossible to separate with
out tearing."
Edward Parent adds to her suggestions: Protect the
sheets from drying out while other ingredients are being
added to the “project." “I have found that a lightly mois
tened paper towel alone or a piece of waxed paper held
down by a moistened cloth towel do an excellent job.
“And finally, the next trick I use is to fold the sheets in
half. This gives the sheets a bit more body and with the
material being half the size, a measure of ease in hand
ling. I have a 9x13-inch pan that I use for making Bakla
va, and the folded sheets fit in very nicely with a little
room to spare all around.” He suggests thawing in the
refrigerator for at least 24 hours. The following recipe is
one way he enjoys
ANSWER - P. Beachey Reich of Myersdale
requested a recipe for old-fashioned mustard pickles.
Thanks go to Eva Southard, Glen Rock, for sharing the
following recipe.
Mustard Pickles
2 quarts pickles (cut large ones in blocks)
Soak in salt water 3 hours; then drain. Add
1 cup vinegar
1 cup sugar
1 teaspoon mustard seed
2 tablespoons prepared mustard
1 teaspoon celery seed
Boil 5 to 10 minutes. Put in jars and seal
reduce sugar.)
ANSWER - M. j. Willow of Millerstown requested a
recipe for mint candy. Thanks go to Mrs. Tma Wilkinson,
Gettysburg, for the following recipe.
Mints
1 pound confectioner's sugar
3 ounces softened cream cheese
Mix together, add 'A teaspoon any kind of flavoring
and any pastel color. Make small balls and press with a
fork. Makes 70 pieces.
BANANA-CHOCOLATE
MALTED
2 ripe bananas, chilled
2 scoops vanilla ice cream
6 tablespoons chocolate syrup
2 tablespoons malted milk powder
2 cups cold milk
Chocolate curls, if desired
Place bananas, ice cream, cho
colate syrup and instant malted
milk powder in blender; cover.
Blend until smooth. Blend in milk
until mixture is frothy. Serve
immediately in tall, chilled glasses
garnished with chocolate curls, if
desired.
CANTALOUPE CRUSH
'A medium-sized cantaloupe, cut
up
1 scoop lemon sherbet
1 cup cold milk
Lemon sherbet, if desired
Cantaloupe wedges, if desired
Place cantaloupe, sherbet and
milk in blender container; cover.
Blend until mixture is smooth and
frothy. Serve immediately in tall,
chilled glasses garnished with a
scoop of lemon sherbet and a
wedge of cantaloupe.
ORANGE JULIUS
'A cup milk
Vi cup water
'/« cup sugar (or less)
1 3-ounce can frozen orange juice
concentrate
Vi teaspoon vanilla
5 or 6 ice cubes
Combine all ingredients in blen
der. Blend until smooth. Serve
immediately. Makes 3 cups. Note:
For a double recipe, double every
thing except the ice cubes. Add
only 6 or 8 cuhtgs.
Mrs. Laura Kurtz
Oley
PINEAPPLE NOG
3 eggs
2 cups cold milk
1 8-ounce can crushed pineapple,
chilled
Place eggs in blender container;
cover. Blend until frothy. Add
milk; blend until frothy and well
combined. Add pineapple. Blend a
few seconds. Pour into chilled
glasses. Garnish as desired.
BANANA-STRAWBERRY
SHAKE
1 medium-sized banana, chilled
1 cup sliced strawberries, chilled
2 tablespoons sugar
'/• teaspoon almond extract
l’/i cups cold milk
Place banana, strawberries,
sugar and almond extract in blen
der container; cover. Blend at high
speed until well mixed, about 1
minute. Add milk; blend at high
speed 1 minute more. Serve imme
diately in chilled glasses.
SPICED ORANGE FROST
1 pint vanilla flavored frozen
yogurt, softened
1 6-ouncc can frozen orange juice
concentrate, thawed
'A teaspoon ground mulmcg
'/ teaspoon ground cinnamon
2 cups cold milk
Place yogurt, orange juice con
centrate, nutmeg and cinnamon m
blender container; cover. Blend
until well combined. Add milk;
blend until frothy. Serve immedi
ately in tall, chilled glasses.
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