88-Lancaster Farming, Saturday, December 16,1989 If you are looking for a recipe but can’t seem to find It anywhere, send your recipe request to Cook’s Question Corner, In 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 Mrs. J. Roy Wise, requests a recipe for coconut muffins like those served at Harpoon Hanna’s. QUESTION Jane Raphael, Bricktown, NJ, requests a recipe for cheese babka, a yeast cake with ribbons of cheese and a few raisins. It is not sweet and is usually eaten toasted and spread with butter. QUESTION Millie of Lititz requests a recipe for Maypo muffins. She said the recipe appeared on the back of the Maypo box several years ago. QUESTION Lillian Edgin of Sewell, NJ, asks what can be substituted for brandy in a recipe. QUESTION Sherri Meily, Mt. Union, requests a recipe for making pepperoni sticks by using ground deer meat. QUESTION Sherri Meily, Mt. Union, requests a recipe for chocolate peanut butter pie. She said it has crumbs between the crust and the filling. QUESTION Linda Adam would like a recipe for making yogurt-covered pretzels and nuts like those you buy in grocery stores. QUESTION Dorothy McQuade, McConnellsburg, requests a recipe for a nut cake that has several kinds of nuts in it and is baked in an angel food cake pan. The cake is often used in place of fruit cake. QUESTION Edith Moore of Pennington, NJ, is looking for recipes for people on no-salt diets. QUESTION Shirley M. Schwoerer of Wysox writes that she is looking for a recipe for "turnovers”. Her mother made these yeastless donuts by deep frying the dough on one side before they were “turned over" to fry pn the other side. QUESTION Ann Miller of Fairhope requests a recipe for making a milk custard pie. She said these were made 70 to 80 years ago instead of egg or pumpkin custard pies. QUESTION Estella Fink of Allentown would like a recipe for broccoli salad. QUESTION Robert Stola, Berwick, requests a recipe for Lebanon bologna made with molasses. QUESTION Glyn Geis, Frostburg, Md., requests a recipe for sweet and sour sauce similar to McDonald’s sauce, which they serve with their chicken nuggets. QUESTION Pearl Keen, Glen Moore, requests a recipe for pumpkin cheese cake. QUESTION Mrs. Donald Rettburg, Woodbury, would like a recipe for yams and apples that tastes like those served at a deli or restaurant. QUESTION Carole Nace, Mifflintown, requests a recipe for mincemeat cookies. QUESTION Earlene Burns, Glen Rock, would like a recipe for Southern Chess pie. QUESTION Phyline Northeimer of Narvon requests a recipe for preserving eggs in a “water glass solution.” She said that her mother kept uncooked eggs for many months in this solution. QUESTION Madison, NJ, resident Hazel Doherty recently visited Pennsylvania and was served a bone less rolled pork roast called porketta. She’d like to know the seasonings used on the roast. QUESTION Carole Frantz, Friendsville, Md., requests a recipe for stromboli and one for cinnamon rolls made from frozen bread dough that can be made ahead and frozen. Cook’s Question Comer ANSWER Lillian Edgin, Sewell, NJ, requested a recipe for Mound Bar Cake or one that has coconut, marshmallows and chocolate in the ingredients. Thanks to Beverly Shells from King Ferry, NY, for answering this request. Mound Bar Cake 1 box fudge cake mix 1 cup evaporated milk 1 cup sugar 24 large marshmallows 14 ounces coconut Vt cup margarine Vi cup sugar Vi cup evaporated milk 12 ounces semisweet chocolate bits Slivered almonds, optional Prepare cake mix according to box directions; bake in 16x10x2-inch pan. While cake is baking, mix 1 cup eva porated milk with 1 cup sugar; bring to rapid boil; remove from heat. Stir in marshmallows; stir until melted. Add coconut; mix well. Spread marshmallow mixture over cake as soon as it is finished baking. In saucepan, add margarine, Vi cup sugar and V* cup evaporated milk. Bring to rapid boil; remove from heat. Stir in chocolate bits; stir until melted. Spread over coconut layer. Contri butor writes, “This is rich and delicious. If you would like an Almond Joy cake, top with slivered almonds. ANSWER Shirley Fryer of New Ringgold wanted to know how to prepare sunflower and pumpkin seeds for eating. Thanks Josephine Matenus of Dallas for sending two. 4 tablespoons salt 3 ounces water Pumpkin seeds Wash off the yellow fibers on the seeds. Lay seeds on paper toweling for 72 hours to dry. Put the seeds in four inch deep pan and roast for 10 minutes in 350 degrees, stirring occasionally. Pour a salt solution over the seeds; return seeds to oven for 10 minutes. Water will evapo rate, leaving a salt coating on the seeds. Cook for 10 minutes and call the kids to eat roasted pumpkin seeds. Roasted Pumpkin Seeds Butter or margarine Salt Preheat oven to 250 degrees. Separate pumpkin seeds from fibers (do not wash). Spread seeds on shal low baking pan. Sprinkle lightly with salt. Pour melted butter over seeds. Roast one hour or until dried and lightly browned. Drain on paper towel. Cool. Serve as nuts. QUESTION Florence Schaub of Clarksburg, NJ, requested a recipe for homemade black walnut cake and black walnut icing. Thanks to Suetta High, Rein holds, and to Lena Grill, Reamstown, for answering this request. Lena writes that her recipe was given to her from a dairy farm wife who made her own butter. Black Walnut Cake 2 cups sugar 1 cup milk 2% cups flour 4 egg yolks 3 A cup butter 1 cup black walnut, ground and floured 2 teaspoons baking powder Cream butter and sugar until fluffy. Add egg yolks. Mix well. Sift flour and baking powder and add alternate ly with milk. Bake at 350 degrees until toothpick inserted in cake comes out clean. Black Walnut Icing 1 cup brown sugar 1 cup ground nuts 1 cup sour cream Combine ingredients and bring to a boil until mixture thickens. Cool. Frost cake when cool. Black Walnut Chiffon Cake 2 cups flour I'A cups sugar 3 teaspoons baking powder 1 teaspoon salt % cup oil 3 /« cup cold water 1 teaspoon black walnut flavoring 'A cup chopped black walnuts 7 unbeaten egg yolks *7 egg whites Vi teaspoon cream of tartar Combine flour, sugar, baking powder and salt in a bowl; add oil, unbeaten egg yolks, water and flavoring. • Beat well. Beat egg whites until stiff; add cream of tartar; fold into egg yolk mixture.' Add walnuts. Pour into ungreased tube pan. Bake 55 minutes at 325 degrees. Turn to 350 degrees for 10 to 15 minutes. Pumpkin Seeds Desserts (Continued from Page B 6) FROTHY EGG NOG (non-alcoholic) 12 eggs, separated 1 cup sugar 1 quart whipping cream VA quarts milk Nutmeg to taste Separate egg white from yellow. Beat egg yolks slightly. Add sugar, a little bit at a time, beat until smooth. Pour in milk. Chill several hours. Beat egg whites until stiff. Fold whites into egg mixture. Fold in whipping cream. Sprinkle with grated nutmeg to taste. Makes 24 servings. Kathy VanNort Columbia GRAPE NUT PUDDING 1 quart milk V* cup sugar 'A cup flour 2 egg yolks '/ teaspoon salt 2 teaspoons vanilla 1 cup heavy cream, whipped V* cup grape nuts Add enough milk to flour and egg yolks to make a thin smooth paste. Heat the remaining milk and sugar. Stir in the flour mixture, stirring constantly until it thickens. Cool. Fold in whipped cream, grape-nuts and vanilla. Elmer Hoover, age 11 Ephrata DATE NUT FRUITCAKE % cup butter V* cup sugar 4 eggs VA cups flour 2 cups coarsely chopped pecans 1 cup (8 ounce jar) candied fruit mix 1 cup chopped pitted dates Preheat oven to 275 degrees. Butter 9x5-inch loaf pan and line with waxed paper. Cream butter in large mixing bowl. Gradually add sugar and beat until light and fluf fy. Beat in eggs, one at a time, beat ing well after each addition. Blend in 1 cup flour. Mix remaining 'A cup flour with pecans, fruit mix and dates. Fold into batter. Pour into pan. (Have a pan of hot water on bottom shelf of oven. Cake will have greater volume and a moister texture). Bake 2 to 24hours or until done. Remove to cooling rack; when completely cool, remove cake from pan. Am. Dairy Association CHRISTMAS WREATH CAKE 1 package angel food cake mix 'A cup butter 2 cups confectioners’ sugar 1 egg 1 teaspoon vanilla extract Green colored coconut Maraschino cherries Make cake according to pack age directions. Cool completely. Cut cake into three layers. Cream butter in small mixing bowl. Beat in 2 cups sugar, egg, 1 teaspoon vanilla, nutmeg and milk. Spread % cup filling between cake layers. Whip cream until almost stiff; add 1 tablespoon sugar and A teaspoon vanilla and beat until stiff. Frost top and sides of cake; chill. Just before serving sprinkle coconut on top of cake to resemble a wreath and decorate with cherries. Am. Dairy Assoc.
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