BS-Lancaster Fanning, Saturday, September 22,1990
If you are looking for a recipe but can’t find It,
send your recipe request to Cook’s Question Cor
ner, in care of Lancaster Farming, P.O. Box 609,
Ephrata, PA 17522. 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 Sue Baughman, Ronks, would like a
recipe for cupcakes that are vanilla or coconut flavored
and that form a bubbly crust on top when baked.
QUESTION Jeannette Cooper of Upper Black
Eddy would like a recipe for light, white fruit bread similar
to that sold at Shady Maple. It can be made with straw
berry, blueberry, peach and even spinach.
QUESTION Mrs. Harry Rauck Sr. of Strasburg
would like a recipe to make onion rings that stay good
and crisp and do not get soft.
QUESTION —ArIettaS. Gregg of Landisburg is look
ing for a Pennsylvania Dutch recipe called Stir About
that her grandmother used to make.
QUESTION Edith Moore, Pennington, N.J., would
like to know how to use unsalted peanuts.
QUESTION A Bird-in-Hand reader requested a
recipe for broccoli soup to can. According to a Lititz
reader, the one that was printed in the August 18 issue
can be frozen, but is a flop if canned. Do any of our read
ers have one that can be canned?
QUESTION A subscriber would like a recipe for
smear kase cheese using a gallon of goat milk and
rennet tablets.
QUESTION A Cumberland County reader would
like recipes for homemade cake mixes.
QUESTION Kendra Hilt of Barto writes that
approximately 20 years ago, one of the major baking
companies sold a chocolate pudding cake mix. It was a
very moist cobbler-like mix that was probably 60-70 per
cent pudding that actually baked between and through
the cake. She would like information on which company
sold it or a recipe that tastes similar. She writes: “It would
make my father an incredible, happy man.”
QUESTION From time to time, readers request
information on items that do not pertain to cooking. One
of these questions comes from Naomi Beckerof 4691
Maple Drive, Walnutport, PA 18088. She asks if a read
er would share some old fashioned, not double, Holly
hoke seeds with her. She’d like a mixture of pink, red,
and yellow.
QUESTION Mrs. Helene Zeager, Elizabethtown,
writes that a few weeks ago a recipe for corn pie using
Bisquick in place of pie crust had appeared in this col
umn. She lost the recipe. Will someone send it, please?
QUESTION An Elizabethtown reader requests
'ecipes for Oreo cookies.
QUESTION G. Stauffer, New Holland, requests a
recipe for pumpkin pie that tastes like those made by
Achenbach’s Bakery. She writes that it is a light custard
between a brown top and crust.
QUESTION Beverly Cutshall, Three Springs,
would like a recipe for banana whoopie pies.
QUESTION Mrs. Ed Snyder, Manheim, asks for a
recipe called Rebecca’s Rolls.
QUESTION Carla Lange, Malvern, would like a
recipe for lemon poppy muffins and lemon poppy
cookies.
QUESTION Betty Jane Morris, Norristown, would
like a recipe for cherry pudding. She recalls that batter is
prepared in jelly-roll fashion, using sour cherries, placed
in a cloth bag and cooked in boiling water. When done, it
is sliced and served with milk and sugar.
QUESTION A Dauphin County reader would like
recipes for canning or freezing salsify (oyster plant);
canning peppers and carrots; canning vegetable soup.
QUESTION A Dauphin County reader wants to
know if the recipe for tomato jelly submitted by Helen
Santak of Newark, Del.', can use other flavors of Jell-O.
She also asked laow to freeze the jelly. After following
the directions, pour the jelly into an container with a tight
.lid that can be put in the freezer and freeze.
Cook’s
Question
Comer
CORRECTION Amelia Weinhofer, Northampton,
pointed out that the recipe for Russian Torte that was
printed in the September 1 issue did not specify the
amount of flour. Verna Guzel, Canonsburg, apologized
for missing the ingredient and said that the torte is deli
cious one that they make every Christmas. Here is
the corrected recipe.
Russian Torte
4 cups ground nuts
1 cup sugar
2 teaspoons cinnamon
4 cups flour, sifted
3 sticks butter
4 egg yolks
Vi cup milk
Vi cup warm water
1 package dry yeast
2 cans apricot filling
2 egg whites for topping
2 tablespoons sugar for topping
Combine nuts, sugar, cinnamon, mix well. Measure
'A cup and set aside for topping.
Combine yeast with water and set aside. Sift flour into
bowl; add butter and blend. Add slightly beaten egg
yolks, milk, and yeast mixture. Blend and stir batter until
t pulls away from sides of bowl. Place on a floured board
and knead for a few minutes. Divide and cut dough into 3
sections. Roll the first section of dough to measure
15x10-inches, which should be the same size as your
aan. Lightly grease the pan and place the first layer of
dough in it. Work edges up side of pan to form a wall for
lining. Spread nut mixture evenly over the dough. Roll
the second part of dough the same measurement and
place over nuts. Spread apricot filling over this dough.
Roll remaining dough and spread over apricots. Bake in
350 degree oven for 45 minutes, 10 minutes before bak
ing time is over, beat egg whites and sugar until stiff.
Check the torte, if it is done, remove from oven and
spread egg whites over hot torte evenly. Sprinkle the
remaining 'A cup nuts over egg whites and return to
oven for 10 more minutes. When done to a toasty color,
remove from oven and while hot, cut into diamond
shaped pieces.
ANSWER Mrs. Herman Graybill, Freesburg,
requested cookie and cake bar recipes. Thanks to Ruth
Wright, Middletown, Del., and to Marge Haldeman,
Plumsteadville, for sending their favorite recipes.
Hello, Ruthle Cake
Vi pound butter \
1 cup graham cracker crumbs
1 cup flaked coconut
1 cup chocolate bits
1 cup chopped nuts
1 15-ounce can condensed milk
Melt butter in 9x13-inch pan. Sprinkle crumbs, coco
nut, chocolate bits, and nuts on top of the butter. Pour
condensed milk over the top. Bake 20 minutes in 350
degree oven. Cool, cut in bars.
World’s Best Cookie
1 cup butter
1 cup sugar
1 cup brown sugar
1 egg
1 cup salad oil
1 cup rolled regular oats
Vs cup shredded coconut
Vs cup chopped pecans
1 teaspoon baking soda
1 teaspoon salt
3Vi cups flour
1 teaspoon vanilla
1 cup corn flakes, crushed
Preheat oven to 325 degrees. Cream butter (do not
substitute margarine) and sugars until light and fluffy;
add egg, mixing well. Add oats, corn flakes, coconut,
and nuts. Stir well. Add flour, salt and soda. Mix well;
form Into balls, the size of walnuts and place on
ungreased cookie sheet. Flatten with fork. Bake for 12
minutes at 325 degrees. Makes about 4 dozen.
Gum Drop Bars
2 cups sifted flour
% teaspoon salt
1 teaspoon cinnamon
3 eggs
2 cups brown sugar >
% cup evaporated milk
1 cup soft gum drops, chopped
% cup chopped nut meats
Sift flour, salt, and cinnamon together. Beat eggs until
light and beat in sugar and milk gradually. Add flour mix
ture gradually. Add gum drops and nuts. Spread in
greased pan and bake in ’325 ->ree oven for 25
minutes. Cut into bars and roll mtc powdered sugar.
Makes 40 bars.
(Turn to Pago B 9)
Produce
(Continued from Pago B 8)
CORN SALAD
2'A cups fresh sweet com
1 cup chopped green peppers
1 cup chopped red peppers
I'A cups chopped onion
1 cup chopped celery
VA cups sugar
1A tablespoons mustard seeds
1 tablespoon salt
1 teaspoon celery seeds
A teaspoon turmeric
2% cup vinegar
2 cups water
Combine all ingredients. Sim
mer 20 minutes. Pack into clean,
hot jars, leaving 1-inch head space.
Make sure vinegar solution covers
vegetables. Adjust lids. Process in
boiling water bath for IS minutes.
Makes 6 to 7 pints.
Janice Strickler
Robesonia
ZUCCHINI BREAD
Cream together;
2'A cups sugar
3 eggs
Add:
1 cup oil
2 cups grated zucchini
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
Add 12-ounce package choco
late chips and 'A cup nuts.
Bake at 350 degrees for 50 to 60
minutes.
Amy Morris
Glenmoore
ZUCCHINI CASSEROLE
4 cups zucchini, grated
1 onion, grated
1 stick butter, melted
3 eggs
1 cup seasoned stuffing mix
1 cup Cheddar cheese, grated
(reserve 'A cup)
Mix together all ingredients
except % cup Cheddar cheese.
Place in a greased 9x13-inch bak
ing dish. Sprinkle reserve Cheddar
cheese on top before baking. Bake
at 350 degrees for about 45
minutes. Serves 8-10.
Marian Patterson
Milledgeville, IL
SANDWICH SPREAD
12 green peppers
12 red peppers,
12 green tomatoes, small
4 medium onions
Grind together all ingredients;
pour off juice: cover with boiling
water and let stand 2 minutes.
Squeeze out juice.
Combine and cook the
following;
1 cup vinegar
l A cup water
2 cups sugar
2 9-ounces French mustard
4 teaspoons salt
Cook ingredients for IS minutes
then add 'A cup flour and cook until
of medium paste-texture. Remove
from heat Stir in:
1 quart Miracle Whip
When mixture is cool, stir with
pepper mixture. Seal in jars and
refrigerate.
Helen Santak
Newark, DE
PEPPER JELLY
'A cup hot red or green peppers
VA cups bell peppers -
6'A cups sugar
VA cups, cider vinegar
1 small bottle Certo
2-3 tablespoons green or red
food coloring
Seed peppers and grind. Mix
peppers with sugar and vinegar
Bring to a boil and boil for I
minute. Cook 5 minutes more; add
Certo. Put in jelly jars. When enter
taining, serve over 4 or 8 ounces of
cream cheese. Eat on crackers.
Helen Santak
Newark, DE