If ALSO
COTS
MANHODRS.
A HESSTON
[ abcol THE 'PRIME LINE
HERNLEY’S ICKES
FARM EQUIP. INC. FARM SUPPLY
2095 S. Market St. FIR 1
Elizabethtown, Pa. Osterburg, Pa.
717-367-8867 814-276-3422
STOLTZFUS FARM STOUFFER BROS.,
SERVICE, INC. INC.
Rts. 10 & 41 1066 Lincoln Way West
Cochranville, Pa. Chamberaburg, Pa.
215-593-2407 717-263-8424
ZIMMERMAN’S
FARM SERVICE
School Road, Rt. 1
Bethel, Pa.
717-933-4114
ANSWER Linda Modica, Asbury, N.J., wanted a
recipe for the thick custard filling used in the extra large
eclairs sold at an Amish stand at the Meadowbrook
Market in Leola. Thanks to Jill Groff, Manheim, for send
ing what she calls an excellent recipe to fill large eclairs
or cream puffs.
1 cup water
1 cup flour
4 eggs
'A cup salad oil ~
% teaspoon salt
Bring water and oil to a boil. Sift together flour and
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PENNSYLVANIA
A] hesston BAERs m r AGE ’
Hagerstown, MD
301-733-8226
I AGCO I THE prime line
Cook’s Question
(Continued from Pago B 9)
Cream Puff Dough
LONGENECKER'S, STANLEY'S
INC. FARM SERVICE
RD 2 RD-1, Box 46
Williamsburg, Pa. Kllngeratown, Pa.
814-793-3731 717-648-2088
UMBERGER’S OF
FONTANA, me.
RD 4, Box 545
Labanon, Pa.
717-867-2613
MARYLAND
salt. Add all at once to water and stir vigorously over low
heat until mixture forms a ball and leaves sides of a pan.
Remove from heat and cool slightly. Add unbeaten
eggs, one at a time, beating thoroughly after each addi
tion. Drop by tablespoons on greased baking sheet.
Bake 15 minutes at 425 degrees, reduce heat to 375
and bake an additional 20 minutes. Cool and fill.
Filling:
2 tablespoons butter
V* cup granulated sugar
2 cups milk
2 egg yolks
% cup cornstarch
'A teaspoon salt
1 teaspoon vanilla
Melt butter, blend in cornstarch, sugar, and salt. Gra
dually add milk and heat to boiling, stirring constantly.
Stir into slightly beaten egg yolks. Return to heat and
cook 2 minutes, stirring constantly. Add vanilla, stir and
cool. Fill cream puffs while filling is still warm. Sprinkle
with confectioner's sugar or ice with chocolate frosting.
ANSWER Thanks to Jane Ferguson, Kirkwood,
and to Phyllis Kelley, Hillsboro, Ohio, for sending a
recipe for taffy apples on a stick and one for candy
apples (cinnamon).
2 cups sugar
% cup light corn syrup
1 cup water
Dash salt
'A teaspoon red food coloring
Stir until mixture dissolves over low heat. Continue
cooking without stirring to 300 degrees (hard crack
stage) Twirl apples in syrup, drain, and place on but
tered surface to set.
Candy Apples
2 cups granulated sugar
’/* cup white corn syrup
y< cup water
Red food coloring
Vi teaspoon oil of cinnamon
12 red apples
12 wooden sticks
Cook sugar, corn syrup, and water in a small sauce
pan stirring until 300 degrees is reached or brittle stage.
During cooking, any crystals thrown on the sides of pan
should be washed off with a damp cloth wrapped around
the tines of a fork. Remove syrup from heat and set at
once in hot water. Add coloring and flavoring and mix
well. Insert sticks in blossom end of apples and plunge
into the syrup and draw it out quickly and twirl until syrup
is spread smoothly over apples. Place on waxed paper
(not letting them touch) until they have hardened.
Phyllis writes that she learned to make these in the
19505. She just retired as a teacher’s aide and secret
ary. Now her hobby is collecting recipes and cooking.
Lancaster Farming, Saturday, February 6, 1993-811
Apples On A Stick