M-Lancaster Fanning, Saturday, July 25, 1992
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If you are looking for a recipe but can’t find It,
send your recipe request to Lou Ann Good, Cook’s
Question Corner, 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 ques
tion, we will publish it as soon as possible.
Answers to recipe requests should be sent to the
same address.
QUESTION Mary Myers of Green Lane would like
a recipe for crunchy hard pretzels that are made from
either rice or oat flour since she has a wheat allergy.
QUESTION Marsha Zomro of Marlton, N.J.,
requests a recipe for Murphy's Oil Soap, a household
cleaner.
QUESTION Mrs. Norman Burkholder, Denver,
requests a recipe for homemade cereal that uses puffed
wheat as the main ingredient.
QUESTION F.M. of Cambridge, Md., would like a
recipe for pumpkin muffins like those served in Bushes
Restaurant along Route 5 near Kent Island.
QUESTION Brenda Breisch would like a recipe for
sauerkraut that is made with brown sugar. Her husband
recalls that he had tasted it and it was fantastic.
QUESTION Theresa Young, Lancaster, would
like to know how to can hot peppers in oil and in water.
QUESTION Mrs. Judi Spurting, Limerick, would
like a recipe for puffy non-edible cookies that are pre
served with a clear finish.
QUESTION Joseph Rosin, Middletown, Md.,
would like a recipe for sauerkraut soup, which he thinks
is made with the juice of sauerkraut, noodles, and may
be milk.
QUESTION B. Smith, Jonestown, would like to
know how to remove the strong wood odor that is in her
wooden picnic basket.
QUESTION Catherine Wise, York Haven, would
like to know where to buy replacement lids for salt shak
ers in assorted sizes.
QUESTION Pauline Fox, Bangor, is looking for a
recipe for Beer Bread that does not use yeast.
QUESTION Deanna Cunfer, Lehighton, would like
a recipe for a cold salad that includes peas, ham, and
cheese. She recalls that Millersville University served
this type of salad during the 70s.
QUESTION Carole Strickland, Brolord, would like
a recipe for rhubarb pie that has pieces of sugar in the
pie filling.
QUESTION Mrs. Riehl, Ronks, would like a recipe
forcanning salsa without oil like the El Paso brand that is
medium hot, chunky style.
QUESTION Gertrude Moore, Drumore, would like
a recipe for Forgotten Cookies. She recalls that the
cookies are made with egg whites and that the oven is
turned off after the cookies are put into it.
QUESTION Mary E. Clark, 863 Monaca Rd„ Mon
caca, Pa. 15061, would like a recipe for chili sauce, pep
per relishes and other relishes to can. She also needs
bread recipes. She had good recipes for these, but her
home burned and she lost everything. She subscribes
to this paper to get recipes.
QUESTION A Carlisle reader would like to know
how to make roasted sunflower seeds.
QUESTION N. Martin, Newburg, would like a
recipe for using canned whole potatoes.
QUESTION Deirdre Kirby, Hope, N.J., is search
ing for a bar type snack like she had purchased at a bake
sale in Belvidore, N.J. The bars had a cookie crust lay
ered with a cream cheese type filling, lemon curd, and
crumb topping. The bars were about 1-inch thick and
tasted “heavenly."
QUESTION Harold, who gave no last name or
address, would like a recipe for making preserves or jel
ly from a melon type fruit called citron. If there are other
uses for citron. Harold would like recipes.
QUESTION A Lebanon reader would like a recipe
for Moravian Brown Sugar Cake.
QUESTION Eunice Sauder would like a recipe for
homemade ravioli with meat filling.
QUESTION Sherry Buffington, Stockton, N.J.,
would like a recipe for cranberry-orange marmalade.
Cook’s
Question
Comer
ANSWER—Chris Griffith of Lothian, Md., requested
a recipe for Honeymoon Ice Cream. Thanks to Jeannie
Donaldson, Port Murray, N.J., who writes that her
grandfather had a creamery in the 19505. He bought
honeymoon sauce for “Pigs Dinners” (banana splits)
that had maraschino cherries in the juice, shredded
coconut, crushed pineapple, and chopped nuts. With a
little ingenuity, Chris could probably whip up some Hon
eymoon Ice Cream.
ANSWER Brenda Breisch of Bloomsburg wanted a
recipe for a good spice cake that is sprinkled with con
fectioners’ sugar and has a rich flavor. Thanks to Deirde
Kirby, Hope, N.J., who uses a recipe she discovered
while traveling in England.
English Apple And Spice Cake
4 ounces butter, melted
10 ounces self-rising flour, sifted
2/2 teaspoons ground cinnamon
1 teaspoon ground pumpkin pie spice
y 2 teaspoon salt
8 ounces light brown sugar
3 ounces raisins
2 eggs, beaten
6 ounces milk
8 ounces peeled apples, grated (use crisp eating
apples, not cooking type)
Heat oven to 350 degrees. Grease and line an 8-inch
square pan. Put all ingredients in a bowl and mix to
blend. Beat well 2 to 3 minutes and pour into an 8-inch
square baking dish. Bake 60 to 75 minutes or until dark
golden and firm to touch. Test with skewer. Remove to
cool for 10 to 15 minutes. Turn onto a serving plate and
dust top with confectioners’ sugar.
ANSWER A new Germantown reader wanted a
recipe for a Montgomery pie with a butterscotch bottom
instead of the usual lemon bottom. Thanks to Lois Hos
tetter, Lititz, and to Emma Eberly, Schaefferstown, who
sent the following recipes.
Montgomery Pie
Bottom part:
'A cup molasses
'A cup sugar
1 egg
1 cup water
2 tablespoons flour
Top part:
% cup sugar
% cup butter
1 egg, beaten
% teaspoon baking soda
I 'A cup sour milk
1 % cups flour
Combine ingredients for the bottom part of pie. Pour
into an unbaked pie shell.
For topping: Combine butter and sugar. Add egg and
beat thoroughly. Add milk and sifted dry ingredients
alternately. Spread topping over mixture in pie shell.
Bake at 375 degrees for 30 to 40 minutes. Makes 1
9-inch pie.
Montgomery Pies
Bottom part:
Vi cup molasses
Vi cup sugar
1 egg
1 tablespoon flour
IVi cups cold water
Top part:
1% cups sugar
Vi cup margarine
1 egg
1 teaspoon baking powder
2 cups flour
1 cup milk
Combine ingredients for bottom part. Pour into 3
8-inch unbaked pie shells. Mix ingredients for
and pour over the mixture in the pie shells. Bake at 375
degrees for 40 minutes or until cake part tests finished.
ANSWER Linda Fauth, Wrightsville, requested a
recipe for pumpkin butter. Thanks to Brenda Weiden
hammer, Bernville, for sending a recipe that she writes
is very good.
12 cups pureed cooked pumpkin or squash
6 cups brown sugar
1 tablespoon ground ginger
1 tablespoon ground cloves
2 tablespoons ground cinnamon
Combine all ingredients and cook until it is of thick,
spreading consistency. Pour into containers and freeze
or process in pressure canner or hot water bath as you
would for pie filling. Spices may be cut back if you don’t
like it to taste spicy.
(Turn to Pag* B 9)
Pumpkin Butter
Fruits
(Continued from Page B 6)
VELVET BERRY
CUSTARD PIE
9-inch unbaked deep pie shell
1 cup berries (black raspberries
preferred)
4 eggs, slightly beaten
A cup sugar
1 teaspoon vanilla
2A cups milk
Arrange berries in a pie shell.
Beat eggs, sugar, and vanilla
together in a bowl. Scald milk.
Pour milk gradually into sugar and
egg mixture, stirring constantly.
Pour hot mixture over berries.
Bake S minutes in 475 degree
preheated oven. Reduce tempera
ture to 425 degrees and bake 15
more minutes. To test for done
ness, insert knife into custard half
way between center and edge.
Center will quiver, it will finish
cooking as it cools. Do not over
bake or custard will become wat
ery. Serves 8.
PEAR CRUMBLE PIE
9-inch unbaked pie crust
1 cup sugar, divided
2 tablespoons cornstarch or
Clear Jel
1 teaspoon finely shredded
lemon peel
7 cups peeled, cored, and sliced
pears
3 tablespoons fresh lemon juice
A cup all-purpose flour
'A teaspoon ground ginger
A teaspoon ground cinnamon
'/ teaspoon ground nutmeg
'/< cup butter
Combine 'A cup sugar, com
starch, and the lemon peel. In a
large bowl, sprinkle pears with
lemon juice. Add sugar mixture to
pears; toss to coat fruit. Fill a
pastry-lined 9-inch pie plate with
the pear mixture. To make topping,
combine flour; 'A cup sugar, and
spices. Cut in butter until mixture
resembles coarse crumbs. Spinklc
crumbs over pear filling. Cover
edge of pie with foil. Bake in pre
heated 375 degree oven for 25
minutes. Remove foil; bake for an
additional 25 to 30 minutes or until
pie is bubbly and crust is golden.
Cool on a wire rack before serving.
Serves 8.
WATERMELON ICE CREAM
PIE
24 graham cracker squares
'/< cup com oil margarine
1 cup watermelon
1 quart vanilla ice cream,
softened
Blend four crackers on low
speed 10 to 15 seconds or until fine
crumbs form. Empty into medium
bowl. Repeat process with remain
ing crackers. In small saucepan,
melt margarine. Remove from
heat. Add cracker crumbs; mix
until crumbs form ball. Press mix
ture into 9-inch pie plate. Refrig
erate 1 hour. Place watermelon in
blender. Blend on low speed for 30
seconds. Swirl mixture through ice
cream. Firmly pack ice cream into
crust. Cover. Freeze several hours
or until firm. Makes one 9-inch
pie. Sprinkle top with graham
cracker crumbs before serving.
INDEPENDENCE SALAD
Cut a 1-inch slice from a fresh
watermelon. Cut the slice in half
and remove the rind. Divide the
watermelon into five equal wedges
and place them in a star pattern
with the wide ends together. There
will be an opening in the center.
Fill this with a generous scoop of
cottage cheese and sprinkle with
fresh blueberries for a red, white,
and blue summer salad.