BB*Lancaster Farming, Saturday, March 16, 1991
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 Violet Dorty of Mercersburg lost her
■great-grandmother's recipe for an applesauce sponge
cake. How about it readers, can you help her?
QUESTION Pat Whitacre, Ottsville, would like a
recipe for thin, crisp molasses cookies like Pepperidge
Farm Molasses Crisps.
QUESTION A fan from New Jersey requests a
recipe for apple toad pie. She writes, don’t worry, there
are no toads in it, but it does have milk. She would also
like recipes for low fat and low cholesterol macaroni and
cheese.
QUESTION Kathy Keeny, Glen Rock, would like a
good fruit cake recipe like the one she lost. She said it
was baked in a tube pan that was put in a cold oven to
start baking for 2 to 3 hours. The cake had rum extract
but no liquor.
QUESTlON —Clementine Elwell, Elmer, N.J., would
like to know where she can purchase junket rennet
tablets, as many chain stores no longer carry them.
QUESTION Kendra Hilt of Canisteo, NY, writes
that approximately six weeks ago a recipe for soft pre
tzels was published. She lost the copy and would appre
ciate another one.
QUESTION Pam Hamm, Turbotville, would like a
recipe for a flaky, light pastry crust used for turnovers.
QUESTION Donna Cunningham of Conestoga
would like gluten-free recipes. She’d also like to know
where gluten-free flours may be purchased.
QUESTION Mrs. Norman Brown of Clementon,
N.J., would like a recipe for making matzoh crackers (a
bread).
QUESTION John Chmielewski, Upper Black
Eddy, is looking for a recipe for baked beans that his
grandmother used to make when he was a child 50
years ago. He remembers that she used beans, bacon,
molasses, brown sugar, and catsup. She would bake
them in the kitchen wood stove overnight until they were
dark brown. John said that when he tries this, the beans
look burnt and don’t taste like hers did. He doesn’t
remember the seasonings that she used.
QUESTION M. Martin from Mount Joy would like a
recipe for white mousse like Bonanza Restaurant
serves in a Jell-0 ring.
QUESTION Bruce Wise would like a recipe for
homemade bologna.
QUESTION V. Martin, Springfield, Va., requests
recipes for root beer extract, gingerale extract, and
homemade qinqerale.
QUESTION Please, a recipe for dandelion jelly.
Gayle Sieger of Womelsodorf writes that she has looked
everywhere for one.
QUESTION Donald Love of Camp Hill requests
classic Italian recipes. He also would like a recipe for
Pumpkin Sponge Pie.
QUESTION Michele Mohler of Lovettsville is
searching for a recipe for a moist Red Velvet cake. She
also wants a recipe for cake doughnuts that taste like
Hostess’s powdered doughnuts.
QUESTION Bonnie Lou Koons of Harrisburg col
lects cookbooks but still can’t find a recipe for “Butter
Cream Easter Eggs.” Can you help her?
QUESTION —A reader from Mifflinburg would like to
know if Mary Ann cookies are still made and if anyone
has a recipe to make your own.
QUESTION Mrs. James Ollinger of Lancaster
would like to have a recipe for “Moravian Buns,” some
times called small cakes. They are round with brown
sugar circle in center. She likes the kind made by
Achenbach’s.
QUESTION Edie Richlin of Dushore would like to
know how to make theatarter for “Friendship Cake” that
takes 30 days to make.
QUESTION Jane Heckman of Effort would like a
recipe for cream of broccoli soup.
Cook’s
Question
Corner
ANSWER Susan Breckbill, Lincoln University,
requested a recipe for sour cherries. Thanks to Marion
Halter of Bridgeton, NJ; Amy High of Millerstown; and
Carol Lownes of West Chester for sending recipes.
Cherry Pudding
1 cup sugar
3 tablespoons shortening (full)
1 cup milk
2 cups flour
2 teaspoons baking powder
Vt teaspoon salt
Put in 9"x9” buttered baking dish. Mix 1 cup sugar, 1
cup water, 2 cups sour cherries. Bring to boil and pour
over batter. Bake at 350 degrees for 30 to 35 minutes.
The dough should come to the top and cherries and
syrup will form a sauce. Good made with peaches,
blueberries or strawberries.
Pretty Cherry Pudding
Use any vanilla or chocalate pudding. (Instant, cook
n-serve or made from scratch).
Fill glass dish or individual dessert dishes 3 A full of
pudding. Chill. Thicken, sweeten and chill enough sour
cherries to fill dish.
Makes a pretty dessert that isn’t excessively rich.
You can also use baked vanilla or chocolate custard,
cooled. Fill with cherries.
Upside-Down Cherry Pudding
(a pudding that exchanges
top for bottom)
114 cups all-purpose flour
VA teaspoon baking powder-double action type
% teaspoon salt
V* cup butter
1 cup sugar
1 egg, unbeaten
1 teaspoon vanilla
1 cup milk
Sauce:
3 /« cup sugar
2 'A cups sour cherries
'A cup boiling water
whipped cream
Sift flour, measure with baking powder and salt.
Cream butter, add sugar gradually and continue cream
ing until light and fluffy. Beat in whole egg, stir in vanilla.
Add sifted ingredients alternately with milk, beginning
and ending with flour and beating well after each
addition.
Turn into a greased 9-inch square pan, 3” deep. Pre
pare sauce by heating sugar, cherries, juice and boiling
water, and pour it over the batter. Place in moderate
oven 350 degrees and bake 35-40 minutes or until pud
ding just begins to shrink from sides of pan and top is
golden brown. When baked, cherries and sauce will be
on the bottom. Serve warm by spooning into individual
dishes with some of the sauce over each serving. Top
with whipped cream. 8 servings.
ANSWER Catherine Shearer of Greencastle
requested a recipe for strawberry preserves. Thanks to
Carol Lownes for sending one.
Seven Minute Strawberry Preserves
From a 1947 Cookbook
3 pints strawberries
'A cup sugar
3 tablespoons lemon juice
2Vt cups sugar
Use only perfect, solid, ripe strawberries. Wash thor
oughly, hull and leave whole. Place in saucepan. Sift the
Vi cup sugar over berries, add the-lemon juice and let
stand overnight. Next morning, add the 2'A cups sugar.
Heat to boiling: then boil 7 minutes, counting from
moment when boiling starts. Pour into hot, sterilized jars
and seal. Makes about VA pints.
ANSWER Marian Mosemann, Lehighton,
requested a recipe for fudge without sugar. Thanks to
Eva Southard of Glen Rock for sending one.
Fudge Without Sugar
12-ounce package. (2 cups) semi-sweet chocolate
morsels
14-ounce can sweetened condensed milk
1% cups chopped walnuts
1 teaspoon vanilla extract
■ Combine over hot (not boiling) water, chocolate
morsels and condensed milk; stir until melted and mix
ture is smooth. Stir in walnuts and vanilla. Spread on foil
lined 8” square pan. Chill until firm, about 2 hours.
(Turn to Pag* B 9)
Recipes
(Continued from Pago B 6)
EGGNOG WITH
BLACKBERRIES*
4 eggs
4 cups milk
'A cup blackberries*
'/i cup crean
/ teaspoon salt
Vi cup sugar
Beat eggs until thick. Add sugar
and blackberries. Beat well. Add
ice-cold milk, cream and salt. Beat
with rotary beater until frothy.
Serves 6.
♦Other fruit such as strawberries
or raspberries may be substituted.
Jacy Clugston
Lancaster County
Dairy Princess
DEVILED EGGS
6 large cooked and peeled eggs
'A cup mayonnaise
1 teaspoon prepared mustard
paprika
Cut each egg in half, lengthwise,
remove yolks and place in a small
mixing bowl and whites on a plate.
With a fork, mash the yolks real
fine. Then with the mixer on high
speed, beat in the mayo and mus
tard. DO NOT ADD ANY SALT.
Fill the egg whites with the yolk
mixture by using a spoon or a
pastry bag. Sprinkle with paprika
lightly.
Betty J. Light
Lebanon, Pa.
Variation:
BACON DEVILED EGGS:
Add 1/2 tablespoons bacon bits to
yolk mixture before filling the
whites. Sprinkle a few bacon
pieces on top. Best done night
before
SHRIMP DEVILED EGGS:
(1) 4 ’A ounces of whole small
shrimp, drained, and 'A teaspoon
onion powder Reserve 12 small
whole shrimp for garnishing,
crumble the remaining shrimp and
pour them in the yolk mixture and
add the onion powder, mix thor
oughly, and fill the white halves,
placing a small shrimp on the top.
CRABMEAT DEVILED
EGGS; 1 small can crabmeat
drained thoroughly, 'A teaspoon
garlic powder,'/ teaspoon onion
powder, 1 tablespoon chopped
pimiento, and additional 'A teas
poon prepared mustard. Mix all in
to the yolk mixture thoroughly and
fill the white halves. May be
sprinkled with paprika.
PIMIENTO DEVILED
EGGS: Into the yolk mixture add
2 tablespoons of finely chopped
pimento and garnish the filled egg
halves with pimiento sliced.
OLIVE DEVILED EGGS:
Into the yolk mixture, add 2 table
spoon finely chopped olives,
including the pimento. Mix thor
oughly and garnish with slices of
olives.
SWEET PICKLE DEVILED
EGGS: Into the yolk mixture, add
3 tablespoons finely chopped
sweet pickles. Mix thoroughly and
fill the white halves and garnish
with thin slices of sweet pickles.
TUNA FISH DEVILED
EGGS: To the yolk mixture add
(1) 4 ounces water-packed tuna,
well drained and flaked, along
with 1 tablespoon finely chopped
onion, and 2 tablespoons finely
chopped celery. Mix thoroughly
and fill the whites and garnish with
parsley.
HAM DEVILED EGGS: Into
the yolk mixture, add 3 ounces
finely chopped ham and 2 tables
poons finely chopped celery. Fill
the white halves and garnish with
paprika and parsley.
Betty J. Light
Lebanon, Pa.
(Turn to Pagt B 9)