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)