88-Lancaster Farming, Saturday, February 20, 1993
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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 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 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 Mrs. Glenn Roller, Spring Grove,
would like a recipe for pumpkin egg custard and for Ted
Rolls.
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— -Ginny Eaton, Ontario, N.Y., would like
a recipe for Reuben Dip, which is used with pumpernick
el bread.
QUESTION B.D. Hutschenreuter, Airville, would
like a recipe to make a spice similar to Spatina.
QUESTION —ShirIey 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,
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—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.
QUESTION—Mrs. John Tobey, Millerton, would like
a recipe for pumpkin butter.
QUESTION Nancy Price, Jarrettsville, Md., would
like recipes for non-fat or low-fat desserts and those
using sugar substitutes.
QUESTION Theresa Schwantz, Glen Mills, would
like recipes for candy using rice or wheat puffed cereal,
which is formed into balls.
QUESTION Trudy Brubacker, Mt. Pleasant Mills,
received a heirloom cheese press made by her brother
in-law. She would like some good recipes and tips for
using it.
QUESTION Tammy Forbes of Lancaster, N.H.,
would like recipes for a non-fat, low-cal French salad
dressing and other salad dressings.
QUESTION Mae Pugh would like a recipe for
chicken rice soup like that served at Ponderosa.
QUESTION Ivamae Love, East Waterford, would
like a recipe for vegetable pizza.
QUESTION Willard Hooker, Abingdon, would like
a recipe for a good sweet pickle and for dill pickles. The
recipe should be fairly simple and the pickles should not
turn out soggy.
QUESTION —CaroI Grove, Sommerville, Va., would
like a cake recipe using applesauce in place of veget
able oil.
QUESTION —CaroI Grove, Sommerville, Va., would
like recipes using basic cookie mix.
QUESTION Mrs. Kenneth Ulmer, Waymart, wants
a recipe to can a mixture of mushrooms, onions, green
peppers, and oil irf pint jars.
Cook’s
Question
Comer
ANSWER Norma Eckard, Hanover, requested a
recipe for onion bread, which uses yeast and is soft and
moist in texture. Thanks to Connie Weaner. Gettysburg,
for sending a recipe that she uses in a bread machine
but can be made by hand.
California Dip Bread
1 package yeast
3/3 cups flour
1 /i teaspoon baking soda
1 egg
3 /< cup cottage cheese
3 /< cup sour cream
3 tablespoons sugar
IVi tablespoons butter
% cup water
1 envelope onion soup mix
Soften the yeast in water. Combine ingredients and
knead for 10 minutes. Let rise, punch down, and sepa
rate dough in half. Place in two loaf pans. Let rise. Bake
at 350 degrees for 40 to 45 minutes.
ANSWER —Lynette Keaton, Accord, N.Y., wanted a
recipe to make cornbeef from venison. Thanks to Annie
Martin, Port Treverton, for sending a recipe.
Corned Venison Or Beef
50 pounds venison (any cuts)
3 quarts salt
Place meat in a large container, add salt in alternate
layers. Let stand overnight. Rinse off salt in morning and
place meat in container again. Make a brine of the
following:
% pound baking soda
% pound saltpeter
2 pounds brown sugar
4 tablespoons liquid smoke
Add enough water to cover meat. Let meat sit in brine
for 6 weeks or until ready to use. Keeps in brine up to 3
months without spoiling.
ANSWER —Jane Heckman, Effort, wanted a recipe
for a white cake that has sour cream in the batter and
swirls of thick chocolate. Thanks to Gladys Case, Three
Bridges, N.J., and to Louise Metzger, Linden, for send
ing recipes.
Husband’s Delight
V* pound butter
V* pound butter
2 cups sugar
4 eggs
1 pint sour cream
4 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons vanilla
12 ounces chocolate bits
Mix together ingredients except chocolate bits. Melt
chocolate bits with ’/* cup water. Pour half of batter into
prepared 9x13-inch pan. Drop spoonfuls of half of the
chocolate mixture over batter.
Swiii and repeat with remaining batter and remaining
chocolate mixture. Bake 50 to 60 minutes at 350
degrees.
Fudge Ribbon Cake
2 tablespoons plus A cup butter
8 ounces cream cheese
2% cups sugar
1 tablespoon cornstarch
3 eggs
2 tablespoons plus VA cups milk
I'A teaspoons vanilla
2 cups flour
'A teaspoon salt
1 teaspoon baking powder
A teaspoon baking soda
4 squares chocolate, melted
Cream 2 tablespoons butter with cream cheese. Mix
% cup sugar with 1 tablespoon cornstarch and add to
cream cheese mixture. Add 1 egg, 2 tablespoons milk,
and !4 teaspoon vanilla. Beat until smooth and creamy.
Set aside.
In the big bowl, combine 2 cups flour with 2 cups
sugar, salt, baking powder, and baking soda. Add 'A cup
butter and 1 cup milk. Blend well and add Vi cup milk, 2
eggs, and melted chocolate and 1 teaspoon vanilla.
Spread half of the batter in greased oblong cake pan.
Spoon cheese mixture over it spreading to cover. Top
with remaining batter. Spread to cover. Bake at 350
degrees for 50 to 60 minutes.
Frosting For Ribbon Fudge Cake:
Vi cup milk
Vi cup butter
1 cup chocolate chips
1 teaspoon vanilla
2 1 /* cups confectioners’ sugar
Combine milk and butter in saucepan. Bring to a boil.
Stir in chocolate chipes, vanilla, and confectioners'
sugar. Beat until spreading consistency. Spread on
Cake. (Turn to Page B 28)
Cherry
(Continued from Page B 6)
BEV’S CHERRY
SUPREME CAKE
Mix a white cake according to
your favorite recipe or cake mix in
a 13x9-inch pan. Cool. Mix the fol
lowing until very fluffy:
8 ounces cream cheese
2 tablespoons milk
1 teaspoon almond extract
1 cup sugar
12-ounces whipped topping
Spread on top of cake and put 1
can cherry pie filling on top in a
random pattern or in the shape
desired.
Donna Lencoski
Latrobe
SOUR CHERRY SYRUP
2 pounds sugar
2-3 cups water
1 pound sour cherries
'A teapsoons vanilla extract
Use only a porcelain or enamel
pan. Boil the sugar and water
together for IS to 20 minutes. Add
the sour cherries and boil gently
another 20 to 30 minutes or until
the syrup thickens. Strain the liq
uids through a cheese cloth into a
bowl; squeeze the cherries to
extract all the liquids; add to the
vanilla extract Bottle and refrig
erate until ready to use. May be
used on top of waffles and
pancakes.
Josephine Matenus
Dallas
PUNCH BOWL CAKE
18-ounce yellow cake mix, bake
and cool
21-ounce can cherry pie filling
6 ounce package instant pud
ding (vanilla or chocolate) pre
pared according to directions
20-ounce can crushed pineap
ples, drained
2 bananas, sliced
16-ounces whipped topping
Cnimble cake. Layer half of
crumbs in a punch bowl.
Top with Vi each of pic filling,
pudding, pineapple, bananas, and
topping.
Repeat using remaining half of
ingredients.
Garnish with coconut, pecans,
and chopped cherries, as desired.
Refrigerate until ready to serve.
Serves 12-15.
Louise Julius
Dover
CHERRY CARAMEL RING
A cup butter
'A cup brown sugar
2 tablespoons light com syrup
'A cup pecan halves
'A cup maraschino cherries,
quartered
10-ounce package refrigerated
buttermilk biscuits
Melt butter in 8-inch round bak
ing dish. Sprinkle sugar over butter
and add com syrup. Stir well with
fork. Place drinking glass, open
side up, in center of dish. Sprinkle
pecans and cherries over mixture.
Arrange biscuits over mixture in
dish in petal shape, squeezing to fit
if necessary. Microwave at
medium heat for 6 to 8 minutes.
Remove glass and invert over serv
ing plate. Let stand a few minutes
so remaining syrup may drizzle
over rolls. Serve warm.
Betty Biehl
Mertztown