88-Lancaster Fanning, Saturday, September 12, 1992 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 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 Bonnie Lour Koons, Harrisburg, would like a recipe for Shoo-fly Bread, that has a texture similar to pumpkin bread. QUESTION Ken Miller, Hunlock Creek, would like recipes for fruit syrup such as those served in pancake houses. He is interested particularly in raspberry, cherry and peach syrups. QUESTION Martha Becker, Laurys Station, doesn’t request a recipe but needs some help from our readers. She had a yellow pear tomato that was fat on the bottom with a smaller neck. She can not find such a tomato plant. Do any of our readers have some seed to share? If so, send it to Martha at Box 67, Laurys Station, PA 18059. QUESTION Joan Small, Greene, NY, would like a recipe for making creamed corn. QUESTION Mrs. J.Z. Lauver has a grandson who is allergic to wheat flour. She would like recipes using rice, oat, rye, potato flakes and other substitutes for wheat flour. QUESTION Marion Huffman, Jonestown, would like a recipe for Wm. Penn Chili for hot dogs. QUESTION Barbara Pennington, Malvern, would like a recipe for baked sweet potatoes and apples. QUESTION —S. King, Strasburg, would like a recipe for vegetable soup to can that tastes like Campbell’s Beef Vegetable Soup, not the kind with alphabet noo dles in it. QUESTION Linda Lantz of Aurora, W.Va., would like a recipe for Two-Fruit Cobbler. QUESTION Evelyn Sutton, Middlebrook, Va., would like to know how to make Little Debbie Apple Delights like those made by McKee Baking Co. of Tenn. QUESTION Mrs. John Miller, Alliance, Tn.. would like a recipe for a Mardi Gras cake that has a caramel fill ing. She thinks the frosting has coconut and chopped walnuts on top and around the sides. QUESTION Mrs. Ronald Arbogast, Millerstown, would like a recipe for pumpkin fudge. Also, she would like the starter, which includes peaches, cherries, and pineapple, for a Friendship cake. QUESTION M. Nagle, Schuylkill Haven, requests a recipe for mock crab cakes that are made with zucchini instead of crab meat. QUESTION A reader from Lebanon would like a recipe for Ho-Ho Cake. QUESTION Mabel Hammond, Chambersburg, would like a recipe for dancing snowballs. Please, make sure the ingredients cause the mothballs to bounce as some are ineffective because the mothballs’ ingredients have been changed in recent years. QUESTION B. Blankenhorn, Allentown, would like a recipe for Key-Lime Pie. QUESTION Mrs. E. King, Ronks, would like a recipe for soft molasses cookies with a sugary top simi lar to those made at Kitchen Kettle in Intercourse. QUESTION A Pennsylvania reader would like a recipe for fruit leather or fruit roll ups. QUESTION A reader would like to know how you can use an aloe vera plant. QUESTION Cindy Eshleman of Jonestown would like a recipe for Orange Pastel Pudding like that made at Shady Maple. QUESTION Fay Detter, Mechanicsburg, would like a recipe for Pap Pudding or Custard made with flour, not cornstarch. QUESTION Cheryl Watson, Mechanicsville, Va., would like a recipe for pear honey, the consistency is smoother than chunky pear preserves, more like a jam. Cook’s Question Comer Golden Touch Of (Continued from Page B 6) 1 teaspoon salt WRAPPED CHICKEN Wrap 2 pounds raw, deboned chicken cut each individual piece in foil. Fold ml A -inch squares, A -inch thick. j t securely, pi ace j n roasting pan Marinate chicken in: andbakefor 1 hour at 350 degrees 4 tablespoons soy sauce Serve over rice I'A tablespoons honey 2 tablespoons plum jam 1 clove garlic, minced ANSWER Carole Strickland, Brolord, would like a recipe for rhubarb pie that has pieces of sugar in the pie filling. Here is a recipe from the cookbook, “Rhubarb Cooking for All Seasons.” If you would like the cook book, which has more than 150 recipes, send $6 to Rhu barb Cookbook, Box 392, Hopkins, Minnesota 55343. Lyle’s Basic Rhubarb Pie VA to 2 cups sugar 'A cup flour 4 cups cut-up rhubarb 1 1 / 2 tablespoons butter Heat oven to 425 degrees. Mix sugar and flour. Mix lightly through rhubarb. Pour into pastry-lined pie pan. Dot with butter. Cover with top crust that has slits cut into it. Sprinkle with sugar. Seal and flute edges. Cover edge with strip of aluminum foil to prevent excessive brown ing. Bake 40 to 50 minutes or until crust is nicely browned and juice begins to bubble through slits. Serve sightly warm. ANSWER Elaine Wilson, Moorefield, W.Va., wanted recipes for diabetics that are flavorful and not flat tasting. Here are some recipes from our files. Diabetic Peanut Butter Cookies % cup butter '/ 2 cup peanut butter 2 tablespoons liquid sweetener 1 / 3 cup skim milk 1 egg 1 teaspoon vanilla 1 cup sifted flour 1 teaspoon baking powder % teaspoon salt Preheat oven to 375 degrees. Combine butter, pea nut butter, and sweetener: blend well. Add milk com bined with egg and vanilla. Sift flour, baking powder, and salt together and add, blending well. Drop by rounded teaspoonful onto cookie sheet. Flatten with fork. Bake for 10 minutes. Makes 48 cookies. 1 cookie = 34 calories. Eggless, Sugarless Carrot Cake 'A cup grated carrots I'A cups chopped dates I'A cups water 1 cup raisins % cup butter 1 teaspoon cinnamon 1 teaspoon cloves 1 teaspoon nutmeg 2 cups whole wheat flour 1 teaspoon baking soda 'A teaspoon salt 'A cup chopped nuts, optional Place carrots, dates, water, raisins, butter, and spices in a saucepan. Bring slowly to a boil and simmer 5 minutes; cool. Stir together dry ingredients and add with nuts to first mixture. Stir until blended. Pour into a well greased and floured pan. Bake at 375 degrees for 45 minutes. Diabetic Ice Cream 2Vi cups milk 3 eggs 2 tablespoons liquid sweetener Vi cup water 1 'A tablespoons gelatine 3% cups half and half 6 teaspoons vanilla % teaspoon salt Nutmeg to taste Blend and cook milk, eggs, and sweetener until thick. Soften gelatine in water; add enough hot custard to dis solve the gelatine completely. Combine mixture with half and half, vanilla, and salt. Add remaining custard and nutmeg. Chill and freeze according to ice cream freezer directions. 30 calories per ounce. Evelyn Farmer Pequea Dianne Nicely 1990 Pa. Honey Queen Mrs. L. Shirk Ephrata Marian Zeiset Manheim (Turn to Pag* B 9) Honey HONEY SPONGE CAKE 4 eggs 1 cup sugar 1/ cups honey 14 cup vegetable shortening 4 cups all-purpose flour 1 teaspoon cinnamon 1 teaspoon allspice 14 teapsoon salt 1 teaspoon baking soda 2 teaspoons baking powder 1 cup strong coffee 2 tablespoons orange juice 1 teaspoon orange rind Cream egg yolks and sugar. Add honey and shortening, beat until light. Add sifted dry ingredients alternately with coffee. Add orange juice and rind. Mix well. Fold in stiffly beaten egg whites. Pour into two 9x5-inch loaf pans or a 9x13-inch pan. Pans may be greased and floured or lined with wax paper. Bake at 350 degrees for one hour. Mrs. Mary Young Ist Prize Winner In Honey Contest HONEY PINEAPPLE UPSIDE-DOWN CAKE 'A cup clover honey '/< cup butter Maraschino cherries 1 medium can sliced pineapple, well drained Pecan halves Put honey and butter in a heavy medium-sized iron skillet or a 9x 13-inch cake pan and slowly melt on top of stove. Place drained pineapple rings on bottom of pan. Place a maraschino cherry in cen ter of each pineapple ring and nut meat halves in spaces around the pineapple. Pour the following bai ter over the mixture: 'A cup butter 'A cup clover honey 1 egg 'A cup milk 2 cups flour 2 teaspoons baking powder 'A teaspoon baking soda ’/ teaspoon nutmeg 'A teaspoon cinnamon Cream together butter and hon ey. Add egg and beat until smooth. Add milk alternately with sifted dry ingredients. Bake at 350 degrees for 30 to 35 minutes. Remove from oven and cool. Turn upside down onto a large platter. Serve warm or cold. Luella Camber Dutch Gold Honey REFRIGERATOR ROLLS I V* cups warm water 'A cup mild honey 1 tablespoon salt 2 tablespoons yeast 1 egg, unbeaten 'A cup soft butter 6 cups flour (may use 'A wheat flour) Mix together in large warm bowl, water, honey, and salt. Blend in yeast. Beat in egg, soft butter, and 3 cups flour. Beat about 2 minutes until smooth. Gradually add 1 cup flour until dough is smooth and elastic. Grease top of dough, cover with foil or wrap. Let rise in refrigerator at least 2 hours or until double in bulk. Punch down, refrigerate. Store in refrigerator I to 3 days, punching down once a day. Remove dough from refrigerator. Shape into rolls. Cover; let rise in warm place until double in bulk (about 1 hour). Preheat oven to 400 degrees, brush rolls lightly with melted but ter. Bake 12 to IS minutes until golden brown. Makes about 36 rolls. Cheryl Pinkerton Leonardtown, MB (Turn to Pago B 9)
Significant historical Pennsylvania newspapers