Fsrwlnß, Ssturdsy, November 13,1993
BKsncsstar
K you art looking for a rtclpt but can’t find it, aand
your rtclpt rtquttt to Lou Ann Good, Cook’s Qutstion
Corner, In cart of Lancaster Farming, P.O. Box 609, Eph
rata, PA 17522. There’s no need to send a BASE. If we re*
celve an answer to your question, we will publish It as
soon as possible.
Answers to recipe requests should be sent to the same
address.
QUESTION Ruth Cantello, Somerset, N.J., would like
recipes for food gifts that are suitable tor mailing.
QUESTION Sheryl Wolfe, Wellsboro, would like home
made bread recipes made without yeast using all purpose
flour. She especially wants a peanut bread recipe made with
out yeast.
QUESTION Brenda Bradish, Latrobe, would like a coo
kie recipe for peanut butter logs. The inside of the cookie
tastes tike Zagnut candy bars and is rolled in either nuts or
coconut.
QUESTION—Louise Graybeal, Renick, W.Va., would like
recipes for low-fat sauces, vegetables, noodles, and lean
meats —but not for seafood. She writes that she had gallons
of cod liver oil as a child (long before the nice little pills that
kids eat now) so therefore she doesn't like fish. She doesn't
like apple butter either since she had to take a spoonful of
apple butter with a spoonful of the cod liver oil.
QUESTION Carole Nace, Mifflintown, would like a
recipe for chocolate trifle.
QUESTION—Joann Fritz, Ickesburg, would like a recipe
for sweet and sour salad dressing.
QUESTION Carla Harman, Nescopeck, would like
recipes using chestnuts, especially for chestnut stuffing, and
what is the best way to remove the shells?
QUESTION —A faithful reader from Seven Valleys would
like a recipe for Spanish Rice.
QUESTION —Barbara Abrell, Winchester, Va., would like
a recipe for Amish Macaroni Salad.
QUESTION Bette Lawrence, Honesdale, would like a
recipe for pear jam or pear jelly that uses green tomatoes as
an ingredient.
QUESTION Effie Sanders, Gettysburg, would like a
potato candy recipe. As she recalls a potato is cooked and
mashed, confectioners’ sugar is added. The mixture is flat
tened and spread with peanut butter and rolled up a like a jelly
roil and sliced.
ANSWER Rebecca Johnson, Millville, wanted a recipe
for Amish Cinnamon Bread. Thanks to Linda Brandt, Ship
pensburg, for sending the recipe.
Amish Cinnamon Bread
1% cups starter dough (sour dough)
1 cup vegetable oil
1 cup sugar
2 cups flour
2 tablespoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
4 eggs
1 box instant vanilla pudding mix
1 cup raisins, optional
1 cup nuts, optional
Stir well. Pour into 2 greased and sugared pans or a bundt
pan. Bake at 325 degrees for 1 hour.
ANSWER Verna Howell, Schnecksville, requested a
recipe for Carrot and Raisin Sauce. Thanks to Sherry Craner,
Bridgeton, N.J., who sent the following recipe, without mea
surements but which experienced cooks can be adapted to
the amount needed. It is made similar to gravy.
Carrot And Raisin Sauce
Carrots, cut in desired shape
Raisins (dark and light)
Water to cover
Brown sugar
Corn starch and water mixture
Cook carrots and raisins in \yater until tender. Add brown
sugar to taste and bring to a boil Thicken with mixture made
from corn starch and water.
ANSWER—Lisa Zimmerman, Lancaster, wanted to know
what she is doing wrong because her macaroni and cheese
always gets curdly. Thanks to Sherry Craner, Bridgeton, N.J.,
who writes that sharp and Cheddar cheese separates and
appears curdly; some people like it like that. If you do not, use
a mild cheese such as American. When the Craner family vis
its her stepmother in Chestertown, Md., she makes three dif
ferent kids of macaroni and cheese —thick, thin, and curdley
that way everyone is happy.
ANSWER—A reader requested a recipe for a hard choco
late chip cookie. Here is one that Alletta Schadler shared at
the holiday workshop held by the Lebanon County Coopera
tive Extension. It is crisp, hard, and delicious.
Cook’s
Question
Comer
Sensibly Delicious
Chocolate Chip CooklM
3 cups all-purpose flour
114 teaspoons baking soda
1 teaspoon salt
114 cups packed dark brown sugar
14 cup granulated sugar
14 cup margarine, softened
1 teaspoon vanilla extract
2 egg whites
14 cup water
2 cups semi-sweet chocolate morsels
14 cup chopped nuts
Preheat oven to 350 degrees. Combine flour, baking soda
and salt in medium bowl. Cream brown sugar, granulated
sugar, margarine, and vanilla in large mixer bowl. Beat in egg
whites. Gradually beat In dry Ingredients alternately with
water. Stir in morsels and nuts. Drop by rounded tablespoon
onto lightly greased baking sheets. Bake for 10 to 12 minutes
or until centers are set. Cool for 2 minutes. Remove to wire
racks to cool completely.
Makes about 5 dozen cookies. Each cookie contains 4
grams of fat versus 7 grams in traditional recipe.
ANSWER—J. Haugh, Red Lion, wanted a recipe to make
fresh apple cake made with a boxed cake mix. No one has
sent a recipe, but here is an easy one that my family loves.
Gingerbread Up-Slde Down Cake
2 large apples, sliced fine
2 tablespoons butter, melted
% cupbrown sugar
1 regular box gingerbread cake mix
Pour melted butter ln bottom of square cake pan. Arrange
apple slices on top and sprinkle with brown sugar. Mix ginger
bread according to package directions and pour mixture on
top of apples. Bake according to package directions. When
finished, cool 5 minutes. Turn upside down on platter and
serve while warm.
ANSWER Dorothy E. Miller, Bruceton Mills, W. Va.,
wanted a recipe for apple pie made with sour cream or cus
tard. Thanks to Judith Zimmerman, Lebanon; Peg Koser,
Lancaster; Alvema Martin, Wellsboro; Louise Graybeal,
Renick, W.Va.; Martha Nolt, East Earl; and others that sent
recipes.
Streusel:
'A cup granulated sugar
V* cup brown sugar
Vi cup plus 2 tablespoons all-purpose flour
1 teaspoon cinnamon
1 teaspoon grated nutmeg
Speck salt
Vz cup butter, cold
'A cup coarsely chopped English walnuts
4 cups baking apples, sliced
1 unbaked 10-inch pie shell
1 cup granulated sugar
3 tablespoons flour
Vi teaspoon ground cinnamon
1 egg
1 cup heavy whipping cream
1 teaspoon vanilla
In a food processor, mix together sugars, flour, cinnamon,
nutmeg and salt. Add butter and process until mixture is
crumbly. It should have a dry look to it. Don’t over process.
Add nuts; set aside.
Preheat oven to 350 degrees. Peel, core, and thinly slice
apples. Place apples in pie shell. In a small bowl, mix the
sugar, flour and cinnamon. Beat the egg in a medium bowl
and add cream and vanilla. Add sugar mixture to the egg mix
ture and blend. Pour over apples. Bake for 1 hour in the lower
rack of oven. After 20 minutes, sprinkle streusel over the top
and continue baking approximately 40 minutes longer or until
top puffs and is golden brown.
Pie is thick and, rich. Serves 10-12 people.
Apple Cream Pie
Crust for 2 8-inch pies
1 stick butter, softened
3 cups vanilla wafer crumbs
1 teaspoon cinnamon
% cup sugar
Stir until well blended. Press into pie pans, reserving 'A cup
for topping.
Filling:
14-ounce can sweetened condensed milk
V* cup sour cream
3 ounces cream cheese
Stir and add:
'/«cup lemon Juice
Mix well and spread evenly over crusts.
Apple topping:
3 cups apple slices, peeled
1 tablespoon butter
1 tablespoon water
Oook until tender. Remove from heat.
'A cup sugar
2 teaspoons cinnamon
1 cup water
Stir together and add to apple mixture and cook until thick
ened. Pour apple topping over cream filling. Sprinkle with
reserved crumbs to which you add:
'A cup chopped nuts
1 teaspoon cinnamon
1 tablespoon sugar
Bake at 350 degrees for 20 to 25 minutes or until set. Cool.
Amish Apple Pie
Honey
(Continued from Pago M)
SWEET AND SOUR SAUCE
1 cup unsweetened pineapple
juice
V* cup wine vinegar
1 tablespoon soy sauce
'A cup honey
'A cup catsup
2 tablespoons cornstarch
'A cup unsweetened pineapple
juice
In a small saucepan, combine 1
cup pineapple juice, vinegar, soy
sauce, honey and catsup. Stir over
moderate heat to simmering. Dis
solve cornstarch in V* cup pineap
ple juice. Add to sauce. Stir until
clear.
Fisher Honey Co.
Lewistown
HONEY WAFFLES
2 cups sifted all-purpose flour
3 teaspoons baking powder
V* teaspoon salt
6 tablespoons melted butter
2 eggs, separated
VA cups milk
1 tablespoon honey
Sift together flour, baking pow
der, and salt. Add melted butter to
beaten egg yolks; add milk and
honey. Pour into dry ingredients
and mix quickly. Fold in stiffly
beaten egg whites. Bake on hot
waffle iron. Serves 6.
Fisher Honey Co.
Lewistown
WHITE BAR-B-QUE SAUCE
6 tablespoons mayonnaise
3 tablespoons honey
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons lemon juice
3 tablespoons white wine
vinegar
Whisk ingredients together until
smooth. Brush on chicken near the
end of broiling or baking.
HONEY BUTTER SPREAD
'A cup honey
'A pound butler
Keep ingredients at room temp
erature for several hours to soften.
Mix together with electric mixer.
Serve on toast, English muffins,
waffles or biscuits. Try adding a
dash of cinnamon or nutmeg to
taste.
Model
Railroading
HARRISBURG (Dauphin Co.)
Visit the Troy Train Exhibit in
the Fort Hunter Centennial Bam
on Saturdays and Sundays
throughout the holiday season.
Beginning on November 27 the
exhibit will be open on weekends
through December 26 from 1 p.m.
to 5 p.m., closed Christmas Day.
Dr. Rarry Sherman, D.D.S. has
graciously agreed to exhibit his 21
ft by 10 ft., O-scale train set, with
sound effects, depicting life and
scenery typical of central
Pennsylvania.
This exhibit, free to the public,
is made possible by a grant from
the architectural firm of Crabtree,
Rohtbaugh and Associates.