88-Lancaster Farming, Saturday, February 9, 1991
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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.
QUESTIOM— Myah Tielman, Lehighton, would like
a recipe for a round loaf of rye bread similar to that which
had been sold by Fritzinger’s Bakery, Walnutport, which
is now out of business.
QUESTION Raymond Stauffer, Stevens, wants
recipes using licorice extract.
QUESTION Tracy Moyer from Reading would like
a recipe for soft and moist oatmeal raisin whoopie pies.
QUESTION Violet Dorty of Mercersburg lost her
great-grandmother’s recipe for an applesauce sponge
cake. How about it readers, can you help her?
QUESTION Marian Mosemann of Lehighton
thanks our readers for the many good recipes she has
found in this paper through the years. She has requests
for a fudge without sugar and an egg cheese recipe
using goat milk.
QUESTION —Jack Hohmeier of Lincroft, N.J., writes
that many years ago his grandmother baked a cake that
she called Nell’s Coffee Cake. It was a dark cake with
many raisins in it. She made it in a roasting pan that was
lined with brown paper. The cake was only 2-inches
high. After it was baked, she did not cut it for 4 to 5 days.
When she did, it was moist and chewy for many days. It
did not dry out. Does someone have the recipe?
QUESTION Irene Bandi, Easton, would like a
recipe for pretzels like those sold at the New Holland
Hay Auction.
QUESTION From time to time, our readers have
questions about things that do not pertain to cooking.
Ms. Dorothy Barlo, Mifflinburg, would like to have a
child’s Minnie Mouse sweater pattern that is made out of
bulky yarn. She will trade it for a Micky Mouse pattern.
Write to her at R.R.3, Box 199, Mifflinburg, PA 17844.
QUESTION Laurie Woodrick, Belle Mead, N.J.,
would like a recipe for apple fritter pastry that is made
from a raised dough and then fried, similar to those sold
at Green Dragon Farmer’s Market.
QUESTION Rita Bradley, Chambersburg, would
like an easy recipe for vanilla fudge.
QUESTION Cynthia from New York would love a
recipe for pumpkin whoopie pies.
QUESTION A reader from Oakland, Md., would
like a recipe for frozen yogurt that is soft and creamy like
the commercial types.
QUESTION R. Stoltzfus of Narvon would like a
recipe for fruit dip.
ANSWER Anne Molt, Reinholds, requested
recipes for filled cupcakes and lady locks. Thanks to the
following for sending recipes: Anna Joyce Martin, East
Earl; Mane Horning, Mifflmburg; Naomi Blank, Kmzers:
and Rita Bradley, Chambersburg.
3 cups flour
2 cups sugar
1 teaspoon salt
2 teaspoons baking soda
14 cup cocoa
y« cup + 3 tablespoons vegetabi i oil
2 tablespoons vinegar
1 teaspoon vanilla
114 cups water
14 cup milk
Mix together all dry ingredients. Add liquids. Mix well.
Filling:
8 ounces cream cheese
14 cup sugar
1 egg
6 ounces chocolate chips
1 teaspoon vanilla
Mix together filling ingredients. Fill cupcake papers
% full of chocolate mixture. Drop a teaspoonful of filling
in each. Bake at 350 degrees for 20 minutes.
Cook’s
Question
Comer
Self-Filled Cupcakes
Self-Filled Cupcakes
1 package chocolate cake mix
1 8-ounce cream cheese, softened
'A cup sugar
1 egg
1 6-ounce package chocolate chips
V. teaspoon salt
Prepare cake mix according to package directions.
Fill about 30 cupcake holders halfway. Combine other
ingredients and place 1 teaspopnful on each cupcake.
As cupcakes bake, the cake will rise and surround the
filling. Bake at 350 degrees for 20 to 25 minutes.
World’s Best Filled Cupcakes
4 cups flour
4 cups sugar
1 cup cocoa
1 cup shortening
6 eggs
2 teaspoons baking powder
1 cup milk
4 teaspoons baking soda
2 cups boiling water
2 teaspoons vanilla
Combine sugar, flour, cocoa, and baking powder;
add shortening, eggs, milk, and vanilla. Beat well; add
baking soda and water. Beat until thoroughly mixed. Fill
cupcake papers % full and bake at 350 degrees for 15 to
20 minutes. When cool, cut out a hole in the center of
cupcake and fill with the following filling; replace the
center top. Makes 6 dozen.
Filling:
'A cup milk
1 tablespoon vanilla
'/z cup shortening
5 tablespoons flour
2 cups powdered sugar
1 /z cup butter
Cook flour and milk until it gets stiff. Cool; add vanilla,
butter, shortening, and powdered sugar.
ANSWER Marian Mosemann of Lehighton
requested a Russian tea mixture. Thanks to numerous
readers who sent the same two basic recipes. Patricia
Sickler writes that the Russian tea mixture was a staple
in members of the Officer’s Wives Club at Fort Sam
Houston in San Antonio during the 1960 s and 70s. “Not
only does it taste good but it has a marvelous aroma,"
she said. Others who sent recipes included Naomi
Blank, Kinzers; Rachel Himmelberger, Fleetwood; Joy
ce Haak, Bainbridge, N.Y.; and a reader from Oakland,
Md.
Instant Russian Tea
2 cups Tang
!4 cup instant lemon tea
1 teaspoon cinnamon
Vs teaspoon nutmeg or ground cloves
1 cup sugar
1 3-ounce package lemonade mix
Mix together all ingredients and store in a tight con
tainer. Use two to three teaspoons per cup of hot water.
1 quart boiling water
2 or 3 sticks cinnamon
12 whole cloves
1 1 /2 cups sugar
3 tablespoons tea
Juice of 4 oranges
Juice of 2 lemons
3 quarts boiling water
In a medium saucepan, boil first 4 ingredients for 15
minutes. Add tea and let steep. .Strain. Pour into a
4-quart container. Add juices and water; let stand over
night. Or omit the last 3 quarts water and store in refrig
eration. When ready for tea; add 3 parts water to 1 part
tea as desired. Makes about 4 quarts or 30 servings.
ANSWER Marian Mosemann of Lehighton
requested a recipe for gingerbread ornaments made out
of applesauce and cinnamon. Thanks to Kathryn Fetter
man of Ringtown for sending a recipe.
Gingerbread Ornaments
V* cup cinnamon
1 cup applesauce
1 tablespoon allspice
2 tablespoons cloves
1 tablespoon nutmeg
Mix all together. Roll dqugh with a rolling pin sprinkled
with cinnamon to keep dough from sticking. Cut in
desired shapes with holiday cutters or mold figures,by
hand. Put a small hole in top to insert % -inch ribbon for
hanging. Let air dry 4 to 5 days.
ANSWER Ruth Kuhns, Millmont, wanted to know
where to purchase coarse- salt or coarse kosher salt
used on pretzels. Thanks to R. Stoltzfus of Narvon who
writes that the salt can be purchased from Centerville
Bulk Foods, 3501 B Scenic Rd.,Gordonville, Pa. 17529.
Russian Tea
(Turn to Pag* BIS)
Lamb
(Continued from Page B 6)
THRIFTY LAMB PIE
2 cups diced cooked lamb
1 cup diced potatoes
1 onion, finely chopped
!/j cup diced green pepper
Vs cup diced celery
% cup canned tomatoes, drained
'A teaspoon sugar
VA teaspoons salt
2 cups lamb stock
1 recipe for biscuit dough
Combine all ingredients except
dough; bring to a boil. Simmer for
15 to 20 minutes. Place mixture in
VA quart baking dish. Prepare bis
cuit dough; roll one-half inch
thick. Place 1-inch strip around top
of dish. Cut remaining dough into
rounds. Place over pot. Bake at 400
degrees for 20 minutes.
Samantha Koons, 11
Southern York Co. Lamb Club
MINTED LAMB SALAD
Mint Vinaigrette:
'A cup cider vinegar
1 teaspoon sugar
1 teaspoon dried mint leaves
'A teaspoon anise seeds
For vinaigrette; in a 2-cup glass
measuring cup, combine oil, vine
gar, sugar, mint, and anise. Set
aside.
Lamb salad:
2 cups cold cooked rice
1 large red Delicious apple,
unpared, coarsely chopped
'/< cup sliced green onions with
tops
2'/i cups cooked lean Pennsyl
vania lamb strips
In a large bowl, combine ncc,
apple, and green onions. Add
'A cup vinaigrette. Stir to combine.
Arrange lettuce on a serving plat
ter. Top with rice mixture and
lamb strips. Pour remaining vinai
grette over lamb. Serves 4.
Mary Conrad
Millers ville
LAMBURGERS IN
A BLANKET
VA pounds lean ground lamb
'/• teaspoon garlic powder
'A teaspoon pepper
'A teaspoon salt
2 teaspoons Worcestershire
sauce
3 tablespoons catsup
2 teaspoons prepared mustard
1 package refrigerated crescent
dinner rolls
3 tablespoons sesame seeds
In a large bowl, mix together all
ingredients except rolls. Mix well.
Divide into six equal parts and
shape into patties. Broil about
seven minutes on each side. Sepa
rate crescent roll dough into four
rectangles. Spread dough on cul
ling board and press perforations
closed with fingertips. Cut dough
into one-inch strips and wrap
around each patty. Roll in sesame
seeds. Arrange lamb patties on a
piece of aluminum foil on a baking
sheet. Bake at 375 degrees for 10
minutes or until ‘brown.
Julie Maust
1990 PA Lamb & Wool Queen
LAMB CHOPS TERIYAKI
4 to 8 lamb rib or loin chops, cut
V> -inch thick
'A cup brown sugar
2 teaspoons ground ginger
Va cup soy sauce
Va cup lemon juice
1 clove; garlic, minced
Arrange lamb chops in glass
baking dish. Combine brown
sugar, ginger, soy sauce, lemon
juice and garlic. Pour over lamb
and marinate for at least 3 hours or
overnight in refrigerator, turning
occasionally. Preheat broiler.
Place chops on rack in broiling pan
3 to 5 inches from source of heat.
Broil 6 to 8 minutes. Turn and broil
6 to 8 minutes or until desired
degree of doneness.
Am. Lamb Council