88-Lancister Farming, Saturday, December 12, 1987
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, Lltitz, PA 17543. There’s no need to send a
BASE. 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 - Mrs. Cyril Cassner, Newburg, requests
a recipe for seafood salad that tastes like that served at
Caesar’s Palace in Atlantic City, N.J.
QUESTION - A reader from Dry Run would like to
know what is wrong with an English Walnut tree that
bears fruit but drops it prematurely?
QUESTION - Dianne Aiscott, Honey Brook, would
like a recipe for glazed chocolate donuts that have a
cake texture, if possible, similiar to those of Farmer
Brown's in Morgantown.
QUESTION - Anna Mae Harmon, Harrisonburg, Va.,
requests a recipe for onion jelly and one for garlic jelly.
She said she bought some while vacationing which
looked clear with flecks of tiny onion bits or parsley in it.
QUESTION • Marla Stauffer, Ephrata, would like a
recipe for making angel food cake in the microwave.
QUESTION - Jean Mitchell, Lewisburg, requests a
recipe for Chocolate Peanut Butter Pie, a custard pie.
QUESTION - Marie Sarver, Millerstown, requests a
recipe for the red candy coating used for candy apples
that are sold at fairs and carnivals.
QUESTION - Marie Sarver, Millerstown, requests a
mincemeat recipe.
QUESTION - Edith M. Stauffer, Loveville, Md., would
like some good candy recipes.
QUESTION • Mrs. G. Slocum, Towanda, requests a
recipe for jelly filled doughnuts.
QUESTION - A recipe for chocolate shoo fly pie was
printed in this paper on October 24. It did not list the
amount needed for serveral ingredients. Does someone
know the correct measurements and directions for cho
colate shoo fly pie?
QUESTION - Mrs. Perma Kemmerer, Danielsville,
would like a recipe for Monterey Pie. She said she
bought one at a roadside stand near Ephrata.
QUESTION - Barbara Seneku, Harleysville, requests
the recipe for Cinnamon Raisin Bread that Jeanne Ken
na, Ottsville, had mailed to the column this past spring.
QUESTION - Carleton Brown, Martinsburg, W. Va„
requests a recipe for fried rice cakes. He said his mother
made them a deep golden brown color and a little sweet,
about the size of fried potato cakes.
QUESTION - Mrs. Sensenig, Ephrata, would like to
know if any readers use vinegar as a fabric softner.
Does it end static and how much should be used?
QUESTION - Marilyn F. Baumert, Herndon, requests
a recipe for vanilla and peanut butter fudge, similar to
those made by small candy companies.
QUESTION - Mrs. Wm. J. Livingston, Dover, would
like a recipe for Carmel cake that has a chocolate cus
tard type of filling and icing made with brown sugar and
butter.
QUESTION - Mrs. Ray Seidel, Lenhartsville, would
like recipes using dried soybeans from the field.
ANSWER - Madeline Cable, Grampion, requested a
recipe to make sweetened condensed milk. Thanks
Mrs. Ray W. Seidel, Lenhartsville, for the following
contributions.
Sweetened Condensed Milk
'A cup evaporated milk
V* cup sugar
2 tablespoon butter
Combine ingredients. Cook over medium heat, beat
ing until sugar and butter are completely dissolved.
Sweetened Condensed Milk
1 cup non-fat dry milk
Vi cup sugar
Vi cup boiling water
3 tablespoons melted butter
Put all ingredients in blender and .process until
smooth. Makes the same amount as a 14-ounce can.
Cook’s
Question
Comer
ANSWER - Mrs. Harvey Shoemaker, Mt. Joy,
requested a recipe for bagels. Thanks Edward D.
Parent, Hamburg, for yours. He points out that water
bagels are among the few breadstuffs simmered in
water before being baked. They may not come out as
sleek and uniform as those made by the pros, but they
are chewy and have more flavor than most bakery
bagels.
Bagels
4 Va cups unsifted flour
3 tablespoons sugar
1 tablespoon salt
2 packages yeast
VA cups warm water (115 degrees)
2 tablespoons butter
3 to 4 quarts water with:
1 tablespoon sugar and 2 tablespoons salt
1 egg white
1 teaspoon caraway seed, or coarse salt, or sesame
seed or poppy seed (all optionals)
Mix VA cups flour, 3 tablespoons sugar, 1 tables
poon salt and yeast. Add warm water and beat 2
minutes at medium speed. Add 1 A cup flour and beat at
high speed for 2 minutes. Stir in enough of the remaining
flour to form a stiff dough. Knead 10 minutes on a floured
board. Dough should be smooth, shiny and should
spring back when a finger is pressed into it. Set in but
tered bowl, turning over to grease all sides of the dough
ball. Cover tightly, let rise in warm place until doubled in
bulk. About 1 hour. (Hint; put in oven with the light on).
Punch down. Knead lightly for 1 minute, cover and let
rest for 15 minutes.
Divide dough into 12 equal portions covering first with
a dry towel and then a moist towel.
Roll a piece of dough into a ball shape and poke a
floured finger through it to form a hole. Place bagels on
dry towel. Cover with a dry towel arid then a moist towel.
Let rise 30 minutes or until puffed, but not doubled in
bulk.
Preheat oven to 375 degrees. Make the water bath
by combining water, sugar and salt in a big pot. Bring to
simmer. Drop three bagels at a time in the water. Main
tain simmer. Cook three minutes, turn them over. Cook
two minutes, turn again. Cook one minute, remove with
slotted spoon to towels. When remaining bagels are
done, set them on a greased baking sheet and brush
with egg white. Bake 20-25 minutes.
For variety, sprinkle with coarse salt, sesame or pop
py seed before baking. Caraway seed should be incor
porated into the dough prior to kneading.
Bagels are a lot of work, but worth it! They are excel
lent warm, sliced open, with butter. For special occa
sions we make fruit butters for these and fruit-nut
breads. (Cream together fresh or canned fruit with but
ter adding enough powdered sugar to “tighten" the mix.
Strawberries, peaches, apricots are exquisite). And of
course, cream cheese goes well whether plain or fla
vored with chives, orange, or peach.
ANSWER - Florence G. Nauman, Manheim,
requested a recipe for homemade noodles made with
out egg yolks. She also requested a recipe for apple
cinnamon bread. Thanks Mrs. Harvey Hoover, Ephrata,
for answering both her requests.
Homemade Noodles
7 egg whites
Water to equal egg whites
1 teaspoon salt >
Beat all ingredients then add enough flour to make a
stiff dough. Proceed as with regular noodle dough. Yel
low food coloring may be added to give dough a yellow
tint.
Apple Cinnamon Bread
% cups whole wheat flour
V* cups all purpose flour
3 teaspoons baking powder
'A teaspoon salt
2 tablespoons melted shortening
2 tqblespoons sugar
1 egg slightly beaten
% cup diced apples
% cup sweet milk
1 teaspoon cinnamon
Sift white and brown flours,-add baking powder, salt,
and sugar. Sift again. Add beaten egg and milk. Stir until
well-blended. Add apples and shortening. Mix through
ly. Pour batter into greased shallow 9-inch square pan.
Bake at 400 degrees for 25 minutes.
Snacking
(Continual! from Pago B 6)
PAT’S FINGER ROLLS
Melt 3 sticks butter. Let cool.
Mix with fork:
8-ounce cream cheese
1 egg yolk
% cup sugar
'A teaspoon vanilla
Trim crusts off 1 loaf bread
(square sandwich bread works
well). Spread filling on each slice.
Roll up like jelly roll. Dip each roll
in butter then in mixture of 2 cups
sugar and 2 teaspoon cinnamon.
For bite-size snacks, cut each
roll into thirds. Put on cookie sheet
and freeze 6 hours or longer.
Before serving, bake at 2SO
degrees for IS minutes.
Janet McClelland
Mercer
SEASONED OYSTER
CRACKERS
'A teaspoon garlic salt
'A teaspoon lemon pepper
A teaspoon dill seeds
1 envelope powdered buttermilk
dressing
1 cup vegetable oil
2 12-ounce bags oyster crackers
Mix all ingredients together in a
bowl and serve.
Levina Stoltzfus
Rebersburg
TURTLETTE CANDIES
9 to 12 ounces pecan halves
2 cups light cream
2 cups sugar
1 cup light com syrup
'A teaspoon salt
'/ cup butter
1 teaspoon vanilla
1 12-ounce package semi-sweet
chocolate bits
Arrange pecans by threes on
buttered cookie sheet In large
heavy pan, heat cream to lukew
arm. Pour out one cup and reserve
it. To remaining lukewarm cream,
add sugar, com syrup and salt.
Cook and stir constantly over mod
erate heat until mixture boils.
Slowly stir in reserved one cup
cream, being careful mixture does
not stop boiling. Cook and stir con
stantly five minutes. Stir in butter,
one teaspoon at a time. Turn heat
low. Boil gently and stir constantly
until temperature reaches 248
degrees on candy thermometer.
Remove from heat Gently stir in
vanilla and cool slightly. Pour
about one teaspoon mixture over
each cluster of pecans. Let cool ten
minutes. Melt chocolate without
stirring, over hot (not boiling)
water, then stir until smooth.
Spread on top of candy. When set
wrap each candy in clear plastic
wrap. If caramel gets too thick, put
over hot water until managable.
Sara Jane Fulmer
West Newton
PEANUT ROLLS
1 pound confectioner’s sugar
'A pound butter
3 ounces cream cheese
Dash of salt
'A teaspoon vanilla
4 squares semi-sweet chocolate
Combine sugar, butter, cream
cheese, salt and vanilla. Roll in
1-inch diameter balls. Chill in
refrigerator. Melt chocolate and
drop each ball one by one in melted
chocolate to cool. Quickly roll in
chopped peanuts or shredded
coconut.
Betty Biehl