Farming, Saturday, February 6, 1993
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 Jane Heckman, Effort, would like a
recipe for a white cake that has sour cream in the batter.
After pouring the batter in the baking pan, it is drizzled
with melted chocolate chips and baked. When you eat
the cake, you find swirls of thick chocolate. We will drop
this request if we do not receive an answer within the
next week.
QUESTION Anne Good, Lititz, would like a recipe
for sesame chicken soup.
QUESTION Alice Steere, Chepachet, Rl, would
like the recipe for the gravy McDonald’s serves on its
biscuits and gravy around the Columbus, Ohio area.
QUESTION Marion Steger, Groton, N.Y., would
like the recipes for Aunt Effie’s Hillsborough Moist Apple
Nut Layer Cake with butterscotch frosting and the Turn-
Of-The Century Cake.
QUESTION Linda McCuean, New Galilee, writes
that her 15-year-old son eats breakfast cereal like there
is no tomorrow. She would like a recipe to transform
plain shredded wheat cereal into the frosted variety.
QUESTION Susan Howard, Mt. Pleasant Mills,
would like a recipe for lemon poppy seed muffins made
with sour cream such as those served by Kathryn Flint’s
Restaurant in Jim Thorpe,
QUESTION —An Elizabethtown reader would like a
sand tart cookie recipe that uses sour cream and egg
yolks. She said the recipe had appeared in this paper
several years ago. Did anyone cut out the recipe so that
they can send it in for us to reprint?
QUESTION Joan St. Germain, Attleboro, MA.,
would like a recipe for almond poppy seed muffins.
QUESTION Tina Rzucidlo, Cochranville, would
like a recipe for a batter to chicken that tastes similar to
Kentucky Fried Chicken, original flavor.
QUESTION A Dayton, VA. reader would like to
know how to keep a pumpkin cake roll from cracking
when it is unrolled after cooling.
QUESTION Mrs. Glenn Roller, Spring Grove,
would like a recipe for pumpkin egg custard and for Ted
Rolls.
QUESTION Norma Eckard, Hanover, would like a
recipe for onion bread, which uses yeast and is soft and
moist in texture.
QUESTION —J. Waring Stinchcomb, Suitland, Md.,
would like a dessert recipe that uses a cut-up yellow
cake for a bottom layer. Pudding, fruit such as cherries
or blueberries, and whipped cream are used on top with
possibly some other ingredients.
QUESTION Dotty Gaul, Glenmoore, is looking for
a recipe for cinnamon twists that taste similar to those
sold in Pomeroy’s former tea room in Harrisburg. It is a
soft, sweetened bread dough with cinnamon and granu
lated sugar.
QUESTION Lynette Keaton, Accord, N.Y., would
like a recipe for ginger snaps (that snap, not the soft
variety).
QUESTION Lynette Keaton, Accord, N.Y., would
like a recipe to make cornbeef from venison.
QUESTION Ginny Eaton, Ontario, N.Y., would like
a recipe for Reuben Dip, which is used with pumpernick
el bread.
QUESTION A reader would like recipes for using
butterscotch morsels.
QUESTION B.D. Hutschenreuter, Airville, would
like a recipe to make a spice similar to Spatina.
QUESTION B.D. Hutschenreuter, Airville, would
like a recipe for bread or cake baked in a large mouth
mason jar.
QUESTION Shirley Martin, Orbisonia, would like a
recipe for cup cheese" and other good cheese recipes.
QUESTION —. This is not a question pertaining to
cooking, but Hank and Shirley Schwoerer, Wysox,
Cook’s
Question
Comer
Muffin
(Continued from Pag* B 6)
SIX WEEK MUFFINS
15-ounce box raisin bran cereal
I cup shortening, melted
214 cups sugar
4 eggs, beaten
1 quart buttermilk
5 cups flour
5 teaspoon baking soda
S teaspoon salt
Mix bran, sugar, flour, anf salt
in a very large mixing bowl. This is
important because it is a big recipe.
Add eggs, shortening, and butter
milk; mix well. Fill greased muffln
tins three-fourth full. Bake at 400
degrees for 15 to 20 minutes.
The batter will keep in refrigera
tor for six weeks. You can use the
totter as needed or bake the whole
batch and freeze the muffins until
ready to use.
Ivamae Love
East Waterford
thought some of our readers might know how to help
them. The Schwoerers are senior citizens, but when
Hank was young, his parents gave him a spring tonic,
which had sulfur and molasses in it. Does anyone know
the proportions and the type of sulfur used?
QUESTION Linda Horning, Narvon, would like a
recipe for crab cakes.
QUESTION Kathryn Robson, Lebanon, would like
recipes for leftover dough. She remembers her grand
mother used the dough to make milk pie and moshee pie
(she is uncertain of the spelling but it had a molasses
base. Both pies were small, delicious, and fattening.
ANSWER Donna Zimmerman, Frenchville,
wanted a recipe for cooking oxtail. Thanks to S. Weaver,
Richfield, for sending two recipes.
Oxtail Soup
1 can beef bouillon broth
2 pounds oxtail
3 tablespoons flour
Vt teaspoon salt
3 tablespoons shortening
2 teaspoons salt
% teaspoon pepper
2 quarts water
1 tablespoon chopped parsley
1 finely diced potato
2 tablespoons medium pearled barley
1 teaspoon. Worcestershire sauce
V* cup chopped celery leaves
1 bay leaf
Vz cup chopped onion
Vz cup grated carrot
1 cup tomato juice
Mix flour and salt. Cut oxtail in small pieces. Dust with
flour. Melt shortening in soup boiler, add oxtail and
brown well. Add remaining flour and mix with oxtail. Add
water, bay leaf, salt, pepper, and onion. Cook 2 1 /* hours
or until fork tender. Remove oxtail, add celery, carrots,
barley, potato, juice, and parsley. Cook 45 minutes.
Remove bay leaf. Add Worcestershire sauce and
chopped meat from oxtail.
2 oxtails
3 sprigs parsley
1 bay leaf
2 teaspoons salt
% teaspoon pepper
1 egg, beaten
1 cup dry bread crumbs
Wash‘oxtails and cut into 3-inch lengths; cover with
boiling water. Add parsley, bay leaf, pepper.
Simmer until tails are tender, about 214 hours. Let cool in
stock.
Drain meat and dip in beaten egg and then crumbs.
Fry in deep fat until brown. The broth is delicious for
soups.
ANSWER For Georgia Bond, Grantsville, Va.,
Marty Watkins, Clarksburg, Md., sent a recipe for straw
berry jam made with epsom salts. She writes that she
knows it doesn’t sound delicious, but it is. Sometimes
she substitutes peaches for the strawberries.
Strawberry Jam With Epsom Salts
3 cups crushed strawberries
1 teaspoon epsom salts
7 cups sugar
Bring mixture to a boil and boil 3 minutes. Remove
from heat and skim. Pour into jars and seal.
Mania
BLUEBERRY MUFFIN
1 cup sugar
6 tablespoons butter
1 egg
214 cups flour
4 teaspoons baking powder
1 cup milk
2 cups blueberries
Streusel topping:
'A cup granulated sugar
2 tablespoons flour
'A teaspoon cinnamon
2 tablespoons butter
Cream sugar and butter. Add
egg. Combine flour and baking
powder and add to creamed mix
tuie alternately with milk. Gently
fold in blueberries. Divide
between muffin cups. Sprinkle
streusel topping over individual
muffins. Bake at 375 degrees for
20 to 25 minutes. Yields 2 dozen.
Ivy Seyler
Jersey Shore
Breaded Oxtail
(Turn to Pago B 9)
HEARTY ENGLISH MUF-
FINS
1 cup sourdough slaricr
1 A cups milk
'A cup brown sugar
3 tablespoons vegetable oil
1 tablespoon salt
'A cup pecan meal (finely
chopped pecans)
'A cup quick-cooking oats
3'A cups flour sifted with
V* teaspoon baking soda
Combine all ingredients except
the flour and baking soda. Sift the
baking soda with 2 'A cups flour
into the bowl. Beat by hand 300
limes. Stir in enough flour to make
dough easy to handle, about one
cup. Knead lightly floured board
for five minutes. Let rise, covered,
in greased bowl for 8 hours.
Sprinkle a large cookie sheet
with corn meal; set aside.
Place dough on lightly floured
board and knead 20 times. Flatten
to 3/8 inch and cut out ten muffins
(use a wide mouth jar ring). Divide
the leftovers in two and lightly
knead into last two muffins. Place
muffins on prepared cookie sheet
and let rise at least 90 minutes.
Sprinkle tops lightly with com
meal. '
Preheat a griddle to medium
heat. Gently lift muffins by hand
onto the griddle. They will rise but
not spread as they cook. Cook for
10 minutes, turn and cook 10
minutes more. Muffins will be
lightly browned. Muffin is fin
ished baking when a tooth pick
inserted in the middle comes out
clean.
Serve muffins hot from the
griddle or toast them.
Recipe also makes wonderful
bread.
Contributor writes that she
adapted this recipe from a yeast
bread recipe when who had no
yeast on hand. Her family loved
them.
Mrs. Genie Posnett
Fairfax, VA
PUMPKIN MUFFINS
3 cups flour
’/< cup sugar
4 teaspoons baking powder
VA teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
2 eggs, beaten
1 cup milk
1 cup canned pumpkin
'A cup butter, melted and cooled
1 cup raisins
Preheat oven to 400 degrees.
Combine flour, sugar, baking pow
der, salt, and spices in large mixing
bowl. Combine eggs, milk, pump
kin, and butter. Stir into flour mix
ture just until all ingredients arc
combined. Stir in raisins. Fill but
tered muffin cups two-thirds full,
flake IS to 18 minutes, or until
wooden pick inserted in center
comes out clean. Serve warm or
cold.
CARROT NUT MUFFINS
V/i cups flour
14 cup whole wheat flour
14 cup brown sugar
2 teaspoons baking powder
% teaspoon cinnamon
3 /< teaspoon nutmeg
14 teaspoon salt
V* cup grated raw carrot
14 cup chopped nuts
1 cup milk
1 egg
2 tablespoons butter, melted
Preheat oven to 350 degrees.
Combine flours, sugar, baking
powder, spices, and salt in large
mixing bowl. Stir in carrots and
nuts. Combine milk, egg, and but
ter. Stir into dry ingredients just
until all ingredients are moistened.
Fill paper cup-lined 2V* -inch muf
fin cups two-thirds full. Bake 30
minutes, or until wooden pick
inserted in center comes out clean.
Serve warm with butter.
MAMMA