812-Unc*ster Farming, Saturday, March 11,1989
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 609, Ephrata, PA 17522. There’s no need to
send a BASE. If we receive an answer to your ques
tion, we will publish it as soon as possible.
Answers to recipe requests should be sent to the
same address.
QUESTION Patricia Underwood, Westmoreland
County, requests a recipe for cherry or apple cinnamon
bread similar to the bread baked by Shady Maple in East
Earl.
QUESTION Ruth Kalwasinski, Hastings, requests
recipes for hard salami.
QUESTION Theresa Pettitt of Troy would like the
recipe for pudding pops made with instant pudding that
appeared in Lancaster Farming previously.
QUESTION Linda Mguyen, Miliinpton,
requests a recipe for diet ricotta cheese cake
QUESTION V. Martin, Springfield, VA., requests a
recipe for cheese curls.
QUESTION Mrs. Stanley Owens, Beech Creek,
requests recipes for oat bran muffins. Although we pub
lished several of these lately we continue to get
requests from new readers. Those who have tried the
recipes, send in the best.
QUESTION Jean L. Mitchell of Lewisburo is look
ing for a recipe for pecan cheese cake similar to what is
served in a Mifflinburg restaurant.
QUESTION Doris Tressler of Gettysburg would
like a recipe for pickled whole green tomatoes. She
used to buy them in the grocery store but can’t find them
now.
QUESTION Mrs. W. Paul, Burlington, N.J.,
requests a recipe for rice pilaf.
ANSWER Barbara Randall, Holcomb. NY,
requested a recipe for soft chocolate chips cookies. We
previously printed recipes, but Ruth Cantello of Some
rset, NJ sent in a secret tip for making soft, moist cook
ies. Her secret ingredient and recipes are revealed
below.
Secret Ingredient For Soft Cookies
What makes cookies soft and chewy is a sweetner
called fructose or fruit sugar. Fructose is a natural sugar
found in honey, fruits and berries. It attracts and absorbs
moisture.
Fructose is available in health food stores and most
supermarkets in the section where diet and no salt pro
ducts are sold. It is available in liquid or granulated
packages—use only granulated for baking. The price
has lowered in recent years. Fructose is sweeter than
regular sugar so use smaller amounts. It browns quickly
so keep a close watch toward the end of baking.time.
Cookies made with fructose are great for gifts espe
cially those away at college because the cookies arrive
soft and keep well in a cookie tin.
Soft Coconut Cookies
2% cups flour
Vt teaspoon baking soda
1 cup butter or margarine at room temperature
1 cup packed light brown sugar
'A cup granulated fructose
V/i teaspoons vanilla
2 large eggs
2 cups flaked or shredded coconut
I'A cups chopped toasted and cooled nuts, optional
Preheat oven to 350 degrees. Mix flour and baking
soda. In a large bowl beat butter, sugar, fructose and
vanilla with electric mixer on medium speed until fluffy.
Beat in eggs until well blended. With wooden spoon, stir
in coconut and nuts.
Drop by heaping tablespoons, 2 inches apart on
ungreased cookie sheet. Bake 10 to 12 minutes or until
golden brown.
Cool on cookie sheet for one minute before removing
to cooling rack. Makes 42 large cookies.
Cook’s
Question
Comer
Soft Oatmeal-Raisin Cookies
3 cups quick-cooking oats
1 cup flour
'A teaspoon baking soda
Vi teaspoon salt
V* cup butter or margarine
1 cup granulated sugar
% cup granulated fructose
IVt teaspoons vanilla
1 large egg
V* cup water
1 cup raisins
1 % cups chopped walnuts, toasted, optional
Heat oven to 350 degrees. Mix oats, flour, baking
soda and salt. In large bowl, beat butter, sugar, fructose
and vanilla with electric mixer on medium speed until
light and fluffy. Beat in egg and water until blended. With
mixer on low, gradually add flour mixture, beat until well
blended. With wooden spoon, stir in walnuts and raisins.
Drop heaping tablespoons, 2 inches apart, on
ungreased cookie sheet. Cool one minute, before
removing. Bake 10 to 12 minutes or until golden brown.
Makes 36 large cookies.
These cookies become even more moist after a day
in the cookie tin. Layer with wax paper to prevent stick
ing together.
ANSWER Patricia Underwood, Westmoreland
County, requested a recipe for peach crumb bread simi
lar to that baked by Shady Maple in East Earl. Thanks to
Belinda Myers of Dallastown for sending in hers, which
she is not sure if it tastes like Shady Maple’s bread.
N.J.,
VA cups sugar
Vi cup shortening
2 eggs
2% cups fresh peaches, chopped finely
2 cups flour
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
% teaspoon salt
1 teaspoon vanilla
1 cup finely chopped pecans
Cream sugar and shortening. Add eggs and mix well.
Add peaches and dry ingredients; mix thoroughly. Add
vanilla and chopped pecans; stir until blended. Pour into
two regular size loaf pans (about 5x9 inches) that have
been greased and floured. Bake in 325-degree oven for
55 minutes to 1 hour. Let cool before removing from
pans.
ANSWER Mrs. Glenn Martin, Ephrata, requested
recipes for sesame stix and sesame candy and other
recipes using sesame seeds. Thanks to Carol Johnson
of Lebanon and Mrs. Eugene Martin of Newburg for
sending their in theirs.
1 cup sugar
'A cup light corn syrup
1 4 1 /a -ounce can blanched whole almonds (1 cup)
% cup sesame seeds
1 tablespoon butter or margarine
VA teaspoons baking soda
1 teaspoon vanilla
Vi cup water
Lightly grease cookie sheet. Set aside. In 2-quart
sauce pan, heat sugar, corn syrup, and water over
medium heat until sugar dissolves, stirring contantly.
Stir in almonds and sesame seeds. Using candy ther
mometer, cook until it reaches 300 degrees, about 30
minutes, stirring occasionally. It should be at the hard
crack stage: drop of mixture will separate into hard
threads in cold water. *
Remove from heat. Stir in butter, baking soda, and
vanilla. Quickly pour mixture onto cookie sheet and
spread and pull out to Vi -inch thickness. Allow to cool
for 40 minutes before breaking into pieces. Keeps well
for one week. Makes VA pounds.
Sesame Seed Brittle
1 cup corn syrup
1 cup sugar
1 tablespoon butter
3 A teaspoon salt
cup sesame seeds
* V 4
Combine syrup, sugar, butter and salt. Cook over
medium heat until it reaches 254 degrees, or the hard
ball stage. Add sesame Seeds, stirring constantly until it
reaches 305 or 310 degrees. Spread thinly on greased
cookie sheet. Cool and breake into pieces.
Peach Bread
Sesame Almond Brittle
Peanut Butter
(Contlnutd from Pag* BIO)
CREAMY CHOCOLATE
PEANUT BUTTER PIE
1 package <3‘A ounces) choco
late pudding and pie filling.
I'/i cups milk
1 prepared chocolate-flavored
crumb crust
1 cup whipping cream, divided
2 tablespoons creamy-style pea
nut butter
1 tablespoon Confectioner’s
sugar
Vt teaspoon vanilla extract
Whole peanuts
Prepare pudding according to
package directions using VA cups
milk. Cool slightly; pour into crust
Refrigerate 1 to 2 hours, or until
pudding has become firm. Com
bine'A cup whipping cream, panut
butter, sugar and vanilla in small
mixer bowl. Whip until stiff.
Spread over chocolate layer.
Refrigerate at least 2 hours. Just
before serving, whip remaining
whipping cream. Pipe through
pastry tube fitted with fluted tip
around outer edges of pie. Garnish
with whole peanuts.
Christine Davidson
Cumberland Co. Dairy Princess
PEANUT BUTTER
TANDY CAKE
4 eggs
2 cups sugar
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 cup scalded milk, use hot
2 tablespoons soft butter
12-ounce jar creamy-style pea
nut butter
2 8-ounce milk chocolate bars
Grease and flour a large jelly
roll pan, 18x12 inches. Preheat
oven to 350 degrees.
Mix together eggs, sugar, and
vanilla. Add (lour and baking soda
to first mixture. Next add scalded
milk and butter. Pour into pan and
bake for 17 to 20 minutes.
When cake is done, remove
from oven and spread peanut but
ter on top of warm cake. The pea
nut butter spreads more easily
when spoonbills are put all over
the cake. Chill until peanut butter
is firm.
Melt chocolate and spread even
ly over cake. Chill until chocolate
is hard. Cut into pieced and store in
airtight container.
Lisa Buckman, Perkasie &
Donna Godshall, Harleysvilie
PEANUT BUTTER FINGERS
'A cup butter or margarine
'/> cup sugar
'A cup brown sugar
1 egg
‘A cup peanut butter
A teaspoon baking soda
'A teaspoon salt
'A teaspoon vanilla
1 cup flour
1 cup quick oats
1 cup chocolate chips
'A cup Confectioner’s sugar
'/« cup peanut butter
2-4 tablespoons milk
Cream together butter, sugar,
and brown sugar. Blend in egg, 'A
cup peanut butter, baking soda,
salt, and vanilla. Stir in flour and
quick oats. Spread in greased
9x13-inch pan and bake in 350-de
gree oven for about 20 minutes, or
until brown. Sprinkle chocolate
chips over top immediately and let
stand five minutes before smoo
thing out chocolate. Mix Confec
tioner’s sugar, peanut butter, and
milk. Drop by spoonful and spread
to give maibleid effect
B. Noll
Lltitz