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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
SASE. If we receive an answer to your question, we
wilt publish it as soon as possible.
Answers to recipe requests should be sent to the
same address.
QUESTION - Mrs. Doug Martin requests a recipe for
Black Forest Cheesecake.
QUESTION - V. Martin of Springfield, Va., requests
recipes for animal crackers and vanilla cookies.
QUESTION - A reader from Manheim requests a
recipe for making pork roll without nitrates.
QUESTION - Brenda Sauder, New Holland, requests
a recipe that her family refers to as Egg Cakes. She said
they are similar to stacked pancakes with brown sugar
spread between layers. They are served warm.
QUESTION - Ray Myers, Jacobus, requests a recipe
for corn pone with egg whites that rise to the top of the
batter while baking.
QUESTION - Dotti Tedesco, Glen Mills, requests a
recipe for macaroni and cheese that is crispy brown on
top.
QUESTION - Linda Christman, Greencastle,
requests the size of the pan used for baking Unbaked
Bar Cookies. The recipe appeared in the February 13
issue.
QUESTION - Ethel Snavely, Purcellyille, would like a
recipe for cooking beef kidneys.
QUESTION - Mrs. Lester R. Crone, Dover, requests
a recipe for Spice Custard pie.
QUESTION - Judi Spurling, Schwenksville. would
like a recipe for butter cream Easter eggs that have a
smooth, slightly soft center and are not overly sweet.
QUESTION - Mary V. Hammond, Wellsboro,
requests a recipe for chocolate cake that is made with a
cup of mashed potatoes.
QUESTION - Bertha Shaffer, Schellsburg, requests a
recipe for homemade bread that uses a mashed potato.
Bertha recalls that her mother kept 1 mashed potato
with yeast in the refrigerator from one baking until the
next.
ANSWER - Ruth Detwiler, Telford, requested a
recipe for fried mushrooms. Thanks Maxine Tutton, Fort
Royal, Va., for sharing yours.
Fried Mushrooms
Small to medium mushrooms, washed and drained
Beat well;
1 egg
Vi cup milk
In separate bowl, mix
Vi cup flour
Vi teaspoon seasoned salt
Dip clean mushrooms in egg mixture, roll in flour mix
ture and then fry in hot oil 375 degrees until golden
brown. Drain. Sprinkle again with seasoned salt. More
seasoned salt may be added to flour mix depending on
personal taste.
ANSWER - Mrs. Vernon Mast, Lititz, requested a
recipe for Scotch cake. Thanks Nancy Livingston, Dov
er, and Mrs. Dean Tracey of Felton for sharing yours.
Scotch Cake
Sift together in large mixing bowl;
2 cups flour
2 cups sugar
Put in saucepan:
1 stick margarine
% cup shortening
4 tablespoon cocoa
1 cup water
Bring to boil and immediately pour over flour and
sugar.
Mix well. Add:
1 cup buttermilk
1 teaspoon cinnamon
1 teaspoon vanilla
2 eggs
Mix well and pour into greased and floured
11 xl6-inch pan. Bake at 400 degrees for 25-30 minutes
or 9x13x2-inch pan for 45 to 60 minutes and test.
Cook’s
Question
Corner
Icing
Start icing 5 minutes before cake is done. Mix together:
1 stick margarine
4 tablespoon cocoa
6 tablespoons milk
Bring to boil; remove from heat and add:
1 box confectioner’s sugar
1 teaspoon vanilla
1 cup pecans
Mix well and frost cake while hot.
ANSWER - Mary Bittenbender, Saylorsburg,
requested a recipe for Boston Cream Pie. Thanks to
Mima Fisher, Quarryville; Judy Spurling.Schwenksville;
Elizabeth Beiler, Paradise; Emma Lena Ebersol, Bird
in-Hand; Naomi Blank, Kinzers; Ruth Ann Stoner, Lan
caster and others for submitting recipes.
BOSTON CREAM PIE
4 eggs, separated
V* cups water
I'A cup white sugar
2 cups flour
3 teaspoon baking powder
Vz teaspoon salt
Beat water and egg yolks until slightly thick, add
sugar slowly. Beat again. Add sifted dry ingredients.
Beat egg whites until stiff. Add last. Bake in two 9-inch
pans at 350 degrees for 30 to 35 minutes.
3 cups milk
2 eggs
1 cup sugar
1 heaping tablespoon corn starch
1 heaping tablespoon flour
Blend well. Cook over medium heat until mixture
boils. Stir and boil 1 minute. Remove from heat. Blend in
1 tablespoon butter and 1 teaspoon vanilla. Cool 10
minutes. Put between layers. Frost top with chocolate
icing.
BOSTON CREAM PIE
2 eggs, beaten
1 cup sugar
% teaspoon vanilla
y* cup milk
2 tablespoons butter
1 cup flour (sifted)
1 teaspoon baking soda
Scald milk and butter together. Mix eggs, sugar, van
illa, flour and baking powder. Add milk and butter. Bake
at 350 degrees in a round cake pan. When cool, cut in
half and use pudding for filling. Top with icing.
Filling
1 small box vanilla instant pudding
Mix according to directions.
Icing
2 tablespoons butter
2 tablespoon water
IVs tablespoon cocoa
1 cup powdered sugar
Mix all ingredients together.
BOSTON CREAM PIE
1 cup flour
% cup sugar
Vs cup milk
6 tablespoons butter or margarine, softened
IVs teaspoon baking powder
V/s teaspoon vanilla
Vi teaspoon baking soda
1 egg plus 1 egg white
Measure ingredients in bowl, beat on low speed until
ingredients are mixed. Beat on high speed for 2
minutes. Bake in greased 9-inch round pan at 375
degrees for 25 minutes. Cool in pan for 10 minutes.
Remove and cool.
2 cups milk
Vi cup sugar
3 tablespoons cornstarch
V» teaspoon salt
1 egg yolk
1 tablespoon margarine
1 teaspoon vanilla
Stir in saucepan until well blended. Cook over
medium low heat until it thickens and boils, about 20
minutes. Boil 1 minute longer. Remove from heat. Cover
and refrigerate until cool but not set, about 30 minutes
Glaze
1 square unsweetened chocolate
1 tablespoon butter or margarine
1 cup confectioner’s sugar
2 tablespoons boiling water.
FILLING
Filling
(Turn to Pag* B 9)
(s-oat Milk
(Continued from Page B 6)
GARLIC & HERB CHEESE
Warm 1 gallon milk to 72 degrees.
Add 4 ounces of cheese starter cul
ture and mix in thoroughly. Cover
and allow to set at 72 degrees for
16 hours. When using goat milk,
you must add a small amount of
Rennet. To add rennet: Dissolve
/ rennet tablet in '/< -cup water.
Add % teaspoon this at the same
time as the starter culture. After 16
hours, milk will have coagulated
into a solid white curd. Line a col
ander with cheese cloth. Pom
curds and whey into colander. Tie
the four comers of the cheese cloth
into a knot and hang bag of curd to
drain. Allob bag to drain until it
stops dripping whey (24-36
hours). You may have to change
cloth occassionally as the pores of
the cloth can become clogged and
not drain properly. After draining,
place in bowl. Add 'A teaspoon
salt, 1 clove garlic, minced, several
sprigs chives, chopped fine, fresh
black pepper, and a dash paprika.
Mix together thoroughly, using a
food processor. If no herbs are
added, you can use cheese in cook
ing or for cheese cake.
Save whey from this to use in
Ricotla cheese. Recipe below.
Nancy Kramer
Newmanstown
RICOTTA CHEESE
Pour whey remaing from cheese
made from a gallon of milk into a
stainless steel or enameled pan.
Add 1 quart fresh milk i nd heat
whey over direct heat, stirring
occasionally. DO NOT BOIL.
When whey reaches 205 degrees,
remove from heat and add juice of
1 lemon, or 'A cup vinegar. Stir the
whey for several minutes. Be care
ful as lemon juice produces tiny
curds in the liquid. Pour hot curds
and whey into a cheese cloth lined
colander and allow to drain and
cool for 15-20 minutes. Remove
curd from cheese cloth and break
into pea-sized pieces in a bowl.
Add salt to taste. Then add 2
tablespoons fresh buttermilk, stir
thoroughly and place the cheese in
a mold which has been sterilized
with boiling water. Place the mold
covered with cheese cloth to drain
for 6-12 hours. Store in refrigera
tor when drained. Ricolta does not
require aging and can be eaten
right away.
I purchased my cheese starter
culture and rennet tablets from
New England Cheesemaking
Supply Co., P.O. Box 85, Ashfield,
Ma. 01330.
Nancy Kramer
Ncwmanslown
Spruce up a container of vanilla
yogurt for an on-call, on-the-go
breakfast. Stir in some berries;
dried fruit bits; almond brickie
pieces; nuts; chow mein noodles;
granola; pumpkin seeds; jams or
preserves: semisweet chocolate
pieces; shredded lemon, orange, or
lime peel; or toasted coconut.
Next time you whip up some
sweetened whipped cream, pipe
the extra into serving-size dollops
onto a sheet of waxed paper.
Freeze until hardened. Then wrap
individually. Voilla! A garnish
that’s ready when you want it