BfrLancaster Fanning, Saturday, February 19, 1994
Cook*s
&a oJV
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, Eph
rata, PA 17522. There’s no need to send a SASE. If we re
ceive 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 Bette Lawrence, Honesdale, would like a
recipe for pear jam or pear jelly that uses green tomatoes as
an ingredient.
QUESTION Mimi Stoltzfus, Lewisburg, would like a
recipe for honey-mustard pretzels such as those sold by
Snyders.
QUESTION Ruth Cantello, Somerset, N.J., would like a
recipe for apple cider donuts like those served at Apple Cider
Mills.
QUESTION Jane Sauble, Manheim, is looking for a
recipe to make red beets with cranberry juice.
QUESTION —Chris Ferri, Stewartsville, N.J., would like a
recipe for vanilla fudge.
QUESTION—GaiI Hunter, Smithsburg, Md., would like a
recipe for Peanut Butter Melt Away Filling and any other great
candy fillings.
QUESTION A New Holland reader would like instruc
tions for smoking turkey. Do you soak them in a brine or only
rub with salt? How long should it be smoked? The reader has
an old-fashioned smokehouse.
QUESTION Brenda Breisch, Bloomsburg, writes that it
was through this column that she, a former "town kid,” learned
to cook. ‘You have no idea how I hate the name "town kid,"
she writes. She especially appreciated the canning and freez
ing recipes printed this past year and hopes to see more next
season. She would like to know how to can pimento because
she uses it as a staple for holiday entertainment and it's
expensive to buy in grocery stores. Also, do any readers have
interesting ideas for fish other than the standard frying in
breadcrumbs?
QUESTION Lloyd Decker, New Fairfield, Ct., would like
a recipe for Penkelwurst, a northern Germany dish that is usu
ally served with kale, smoked ham, and potatoes.
QUESTION —Brice Kinnamon Jr., Cambridge, Md., would
like the sourdough starter recipe and recipes to use it. Lauri
Lohmann, Durham, Ct., asks how do you store the starter if
you don't want to use it on the tenth day.
QUESTION Miriam Stoltzfus, Myerstown, would like a
recipe for French onion soup.
QUESTION —L. Smith of Harrisburg would like a recipe for
raspberry angel food cake. It looks like raspberry is swirled
through the cake mixture.
QUESTION —Joy Klein, Telford, would like to know how to
make wine vinegar from red or white wine. Also, she would
like recipes using fresh herbs to make flavored wine vinegar.
QUESTION It seems on a regular basis, we receive
requests for non-cooking questions. People write here in the
hopes that a reader will know the answer. Perhaps we should
start another column for these questions. Do any readers
have a suggestion for a name for a non-cooking column? In
the meantime, here is a question from Bill Stock, Plymouth.
He would like to buy an incubator to hatch about a dozen eggs
for a school project.
QUESTION Another non-cooking question from Joan
Talley, 27 Slicers Mill Rd., Rising Sun, Md. 21911. Family and
friends are making squares for a friendship quilt for her
daughter who is to be married. She needs someone to piece
together the squares and quilt it. Submit your fee directly to
Joan at the above address.
ANSWER —Joyce Elaine Shoemaker, Mount Joy, wanted
a recipe for Cheese Cherry Delight. Thanks to Deborah
Frock, Spring City, for sending a recipe. Also, check the Home
On The Range section for more cherry recipes.
Cherry Cheese Delight
1 1 /« cups graham cracker crumbs
Vi cup butter, melted
Vi cup sugar
8-ounces cream cheese, softened
1 cup confectioners' sugar
Vi teaspoon vanilla
Vi pint whipped topping
1 can cherry pie filling
Mix crumbs with sugar; toss with butter. Pat crumbs into
9-mch pan. Beat cream cheese with whipped cream and con
fectioners’ sugar until fluffy. Add whipped cream and fold into
cream cheese mixture. Pour into crust and top with pie filling.
Refrigerate 8 hours.
Question
Comer
ANSWER Mary Winters, Elizabethtown, wanted a
recipe for a good moist white cake. Thanks to Joanne Musser,
McVeytown, and to Mabel Weaver, East Earl, for sending
recipes.
2/4 cups flour
VA cups sugar
314 teaspoons "baking powder
1 teaspoon salt
'A cup shortening
1 cup milk
1 teaspoon vanilla
4 egg whites
Combine flour, sugar, baking powder, salt, shortening,
'A cup milk, and vanilla. Beat 2 rr)inutes, using mixer on
medium speed. Add remaining Vi cup milk and egg whites
and beat 2 minutes more. For layer cake, bake at 350 degrees
for 30 minutes or until done when tested.
Joanne puts a pan of water on bottom rack while baking.
Silver White Cake
2’/4 cups cake flour
1 Vi cups sugar
3Vi teaspoons baking powder
1 teaspoon salt
'h cup soft shortening
1 cup milk
1 teaspoon flavoring
4 egg whites
Beat together ingredients. Pour batter into layer pans
Bake at 350 degrees until done.
ANSWER —Rose Futrell, Cape May, N.J. wanted a recipe
for pumpkin cheese cake that includes cognac. Thanks to
Carol Grove, Somerville, Va., for sending a recipe.
Pumpkin Cheesecake With
Sour Cream Topping
For the crust:
% cup graham cracker crumbs
Vz cup finely chopped pecans
% cup light brown sugar
% cup granulated sugar
% cup unsalted butter, melted and cooled
For the filling:
1 ’/a cups solid pack pumpkin
3 large eggs
1 Vz teaspoons cinnamon
'/a teaspoon freshly grated nutmeg
Va teaspoon ground ginger
Vz teaspoon salt
Vz cup firmly packed light brown sugar
3 8-ounce packages cream cheese, softened
Vz cup granulated sugar
2 tablespoons heavy cream
1 tablespoon cornstarch
1 teaspoon vanilla
1 tablespoon cognac, if desired
For the topping:
2 cups sour cream
2 tablespoons granulated sugar
1 tablespoon cognac
16 pecan halves for garnish.
Make the crust: In a bowl combine the cracker crumbs,
pecans, sugars, and butter. Press the mixture into the bottom
and 'A -inch up the side of a buttered 9-inch springform pan.
Chill the crust for 1 hour.
Make the filling; In a bowl whisk together pumpkin, eggs,
cinnamon, nutmeg, ginger, salt, and brown sugar. In a large
bowl with an electric mixer, cream together cream cheese and
the granulated sugar, beat in cream, cornstarch, vanilla, cog
nac, and the pumpkin mixture; beat the filling until smooth.
Pour the filling into the crust, bake the cheesecake in the
middle of a preheated 350 degree oven for 50 to 55 minutes,
or until the center is just set, and let cool in the pan on a rack
for 5 minutes.
Make the topping; In a bowl, whisk together sour cream,
sugar, and cognac.
Spread the sour cream mixture over the top of the cheese
cake and bake the cheesecake for 5 minutes more. Let the
cheesecake cool in the pan on a rack and chill it, covered,
overnight. Remove the side of the pan and garnish the top of
the cheesecake with pecans.
ANSWER Debbie Lovenduski, Mansfield, wanted a
recipe for coleslaw that excites the taste buds. Thanks to
Joanne Musser, McVeytown, for sending a recipe.
1 medium head cabbage, shredded
'A teaspoon salt
Vt cup sugar
2 tablespoons milk
'A cup mayonnaise
1 tablespoon vinegar
Shred cabbage. Combine remaining ingredients and stir
into cabbage. Refrigerate overnight before serving.
White Cake
Coleslaw
(Turn to Pago B 14)
Cherries
(Continued from Pago B 6)
CHERRY PUDDING
2 large packages of instant van
illa pudding
6 cups milk
8-ounces whipped topping
Graham crackers
1 can chary pie filling
Mix together pudding and milk.
Add whipped topping. Cover bot
tom of Bxl3-inch container with
whole graham crackers. Pour half
of the pudding mixture on graham
crackers. Top with another layer of
whole graham crackers. Add
remaining pudding and top with
whole graham crackers. Spread
cherry pie filling on top and refrig
erate overnight
Joanne Musser
McVeytown
CHERRY SALAD
1 large box cherry Jell-0
15-ounce can dark sweet cher
ries. pitted and halved
Juice from cherries and enough
water to make 114 cups
114 cups ice water
8 ounces cream cheese, cut in
14 -inch pieces
1 cup nuts, chopped
Place Jell-0 in large bowl.
Bring cherry juice and water mix
ture to a boil, pour over Jell-0
powder and stir until dissolved.
Add ice water and stir. Refrigerate
until slightly thickened.
Remove from refrigerator, add
cream cheese slowly, stirring until
each piece is coated, stir in cherry
halves and nuts.
Transfer to 13x9-inch baking
pan, return to refrigerator until set.
Cut into IS servings. Serve on
piece of lettuce.
Betty Light
Lebanon
NO-BAKE CHERRY
CHEESE PIE
9-inch graham cracker crumb
crust
8-ounces cream cheese,
softened
14-ounces condensed milk
14 cup lemon juice
1 teaspoon vanilla extract
Canned cherry pie filling,
chilled
In a medium bowl, beat cream
cheese until light and fluffy. Add
sweetened condensed milk; blend
thoroughly. Stir in lemon juice and
vanilla. Pour into crust. Chill 3
hours or until set Top with desired
amount of cherry pie filling before
serving. Refrigerate leftovers.
Beaver-Lawrence
Dairy Promotion Committee
SOUR CHERRY CRUMB PIE
1 quart frozen red sour cherries,
thawed
Y> cup sugar
14cup cornstarch
Salt
114 cups water
14 cup water
'/« teaspoon red food coloring, if
desired
Drain juice from cherries, put
aside. Add sugar, salt, food color
ing, and water to cherry juice to
make 114 cups liquid. Bring to
boiling point, reduce heat, mix
cornstarch with 14 cup water, add
slowly to cherry juice, and stir con
stantly until smooth. Simmer a few
minutes. Add the drained cherries.
Pour in a 9-inch unbaked pie shell.
Put crumbs on top and bake at 400
degrees for 20 minutes. Reduce
heat to 3SO degrees and bake 30
minutes longer.
Crumbs:
% cup flour
2 tablespoons butter
'/• teaspoon salt
4 tablespoons sugar
Mix above ingredients until
crumbly and sprinkle on top of pie.
Priscilla Grube