Fsnnlnfl, Saturday. March 5.1994 88-LancasMr 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 ITS 22. There’s no need to send a BASE. 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 —.Gail Hunter, Smithsburg, Md., would like a recipe for Peanut Butter Melt Away Filling and any other great candy fillings. 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 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. QUESTION M. Sautter, Mohnton, asks if anyone has a recipe for the waffle cones served at ice cream stands? QUESTION Janet Beckdel, Mill Hall, would like to find ways to use lupine beans, which resemble lima beans with thicker skin. QUESTION Helen Kofran would like a recipe for Amish shredded roast beef salad. QUESTION Ada Mothes, Renick, W.Va., would like a recipe for Maryland Crab Soup with vegetables, broth, and a tomato base not milk. QUESTION A reader from Kutztown would like a recipe to make suet cakes for the birds. QUESTION A reader from Kutztown would like recipes using self-rising flour. QUESTION Mrs. Cyril Cassner, Newburg, would like to know where to find original soda crackers. QUESTION Vicky Mitchell, Fairbanks, Alaska, would like a recipe for extra sour rye bread with caraway seeds (not the dark rye made with molasses) ANSWER Miriam Stoltzfus,' Myerstown, wanted a recipe for French onion soup. Thanks to Gertrude Haas, Len hartsville, and to Betty Stephens, Geigertown, for sending recipes. '/a cup butter 4 large or 8 medium onions sliced 1 'A tablespoons flour 10 cups water with 9 bouillon cubes or 10 cups homemade beef broth 2 tablespoons Dijon mustard 1 teaspoon course black pepper Cheese and slices of bread Saute onions until light brown; add flour, mustard, and pep per. Carefully add broth and simmer at least 3 hours. When ready to serve, place a slice of bread and a slice of cheese in bowl along with soup, either broil or microwave until cheese melts. Add salt only after tasting. French Onion Soup 4 medium onions 1 tablespoon butter 1 quart brown stock 'A teaspoon Worcestershire sauce Salt and pepper Toast rounds Grated parmesan cheese Slice onions thinly and brown in butter. Add broth, Worces tershire sauce, salt and pepper. Simmer until onions are ten der. Pour soup into earthern jar or casserole. Arrange toast on top of soup, sprinkle with grated cheese and place under broil er until cheese melts and browns. Serves 4. Rub casserole or toast with cut clove or garlic. Cook’s Question Comer French Onion Soup Peanuts (ConUiuMd from Pag* B 6) PEANUT BUTTER PUDDING CAKE 1 cup peanuts, roasted, chopped, divided 1 cup flour Vi cup' butter, softened 'A cup peanut butter, creamy 8 ounces cream cheese 1 cup confectioners’ sugar 414 -ounces whipped topping 3-ounce package instant vanilla pudding 3-ounce package instant choco late pudding 2V* cups milk 9-ounces whipped topping 1 ounce sweet chocolate, grated Layer 1: In small bowl, thor oughly mix Vi cup peanuts, flour, and softened butter. Press into bot tom of Bxl2-inch baking dish. Bake for 20 minutes at 350 degrees. Cool thoroughly. Layer 2: Cream peanut butter and cream cheese. Add sugar and mix well. Fold in 414 ounces peanuts. Bake at 350 degrees for 10 to 15 minutes. Four servings. Beaver-La wrence Dairy Promotion Committee YAM AND PEANUT BUTTER BANANA SLICES 2 pounds yams, cooked 2 eggs 2 egg yolks, divided 'A cup heavy cream 6 small bananas '/> cup peanut butter Blend yams, 2 eggs, 1 egg yolk, and 'A cup heavy cream in food ANSWER L. Smith of Harrisburg wanted a recipe for raspberry angel food cake. Thanks to Martha Martin, Mount Joy, who writes that you can make it by using your favorite angel food cake recipe. Just before pouring the batter into the pan, sprinkle with 2 tablespoons dry raspberry Jell-O. Swirl. Pour into angel food cake pan and bake immediately. Other Jell-0 flavors may be substituted for other colors. Gail Oilier, Hagerstown, Md., writes that she folds 3 tablespoons Jelt-0 into the batter. Also, thanks to Kathleen Brandt, Millersville, who writes that she adds raspberry extract and a few drops of red food coloring to cake batter. If you prefer, flavor only part of the batter and swirl it into the regular batter before baking. ANSWER Joy Klein, Telford, wanted 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. Thanks to Gertrude Haas. Lenhartsville, and to Susan How ard, Mt. Pleasant Mills, for sending recipes. Wine Vinegar 1 cup wine (not sweet) 3 cups cider vinegar Combine wine and vinegar and let blend for 2 weeks. To make herbal wine vinegar, add 1 cup fresh herbs (any kind) to 3 to 3'A cups vinegar. To use dry herbs, use ’/« cup and heat vinegar until warm and store in covered jars for 4 weeks in dark place. Gertrude prefers using tarragon, thyme, basil, and garlic. Tarragon vinegar, she writes, works well to make cole slaw and pepper cabbage. Tarragon Vinegar 3 tablespoons tarragon leaves, bruised '/a clove garlic 2 whole cloves 1 quart cider vinegar Combine ingredients in a jar with tight lid. Let stand 24 hours. Remove the garlic, tighten lid again and let jar stand 12-14 days in a warm place. Strain vinegar into a sterilized bottle with a tight-fitting cork. Store in cool, dry place. Uses for tarragon vinegar: Add a dash to sour cream for baked potatoes, to cream sauce for asparagus and artichokes, to fish, soups, and chow ders, to salads and salad dressings. Mix a few drops with sev eral drops of olive oil and sprinkle over sliced tomatoes. Rosemary Vinegar 10 to 12 sprigs fresh rosemary 1 quart cider or white wine vinegar Vi teaspoon sugar Combine in a jar and screw lid on tightly. Turn jar upside down on lid and let stand overnight. Continue to turn jar daily for two weeks. Then remove rosemary sprigs and add fresh sprigs. Also, add another '/* teaspoon sugar. Repeat the turn ing process for 10 to 12 days. Strain into a sterilized bottle with tight fitting cork. Store in a cool, dry place. Try rosemary vinegar on salads, particularly on potato salad. Sprinkle on French fries and fried potatoes. processor. Place mixture in a bowl and set aside. Mix bananas, 1 egg yolk, /«cup heavy cream, and pea nut butter in food processor until well blended. Spread yam mixture in a greased 9x5-inch loaf pan. Top yam layer with banana mixture and cover tightly with a piece of greased foil. Bake in water bath in a 400 degree oven for 90 minutes. Cool with foil cover for 30 minutes. After cooling, remove foil from loaf pan and turn onto a cutting board. Slice in thickness desired. PEANUT COOKIES '/> cup soft butter ’/> cup brown sugar, packed 14 cup extra crunchy peanut butter 'A teaspoon vanilla 1 egg Vi teaspoon baking soda V* teaspoon salt I'A cups flour Peanuts for garnish Cream butter with sugar and peanut butter. Add vanilla and egg, beating until fluffy. Stir in baking soda and salt. Blend in flour. Mix until a stiff dough forms. Shape into walnut size balls. Place on lightly greased cookie sheets. Press with a fork. Criss cross to flatten. Sprinkle with pea nuts. Bake at 375 degrees for 10 minutes or until lightly browned. Makes 214 dozen cookies. Mary Clark Breezewood (Turn to Pogo B 9) PEANUT APPLE BUTTER BLAST 2 tablespoons peanut butter 2 tablespoons apple butter 2 slices white bread Spread one slice of bread with peanut butter. Spread remaining slice with apple butter. Sandwich two slices together. BROWNED BUTTER BUNS 1 package active dry yeast V* cup warm water Vi cup sugar 1 teaspoon salt 3 eggs 1 egg yolk 3‘/i cups all-purpose flour V* cup coarsely chopped peanuts ’/< cup white raisins Brown butter glaze Dissolve yeast in warm water in a large mixing bowl. Add sugar, salt, egg yolk, butter, and 2 cups flour. Blend 'A minute on low speed, scrap'ng bowl constantly. Beat 10 minutes on medium speed, scraping bowl occasionally. Stir in remaining flour, nuts, and raisins. Cover dough and let rise in warm place until double, about 1 hour. Stir down by beating 2S strokes. Cover lightly and refrigerate up to 48 hours. (When you want warm buns, bake as many as you need or you can bake them all at one time). About 1 hour and 30 minutes before serving, stir down dough. Drop dough by scant 'A cupfuls 3-inches apart onto greased baking sheet. Cover and let rise in warm place until double, about 40 minutes. Heat oven to 373 degrees, bake until golden brown for 13 to 20 minutes. Spread brown butter glaze while still warm. Glaze: Heat V* cup butter over medium heat until melted and gol den brown. Cool slightly: add I'A cups confectioners’ sugar, 1 teaspoon vanilla, 1-2 tablespoons water, stir until smooth. don’t use self-rising flour. PEANUT PUFF /i cup butter Vi cup brown sugar, packed 1 tablespoon com syrup 2 cups com puff cereal 1 cup salted peanuts Heat butter in 3-quart saucepan over low heat until melted. Stir in brown sugar and com syrup. Heat to boiling over medium heat, stir ring constantly. Boil and stir 1 minute, remove from heat. Stir in cereal and peanuts until well coated. Drop by tablespoonful onto waxed paper. Let stand at room temperature until firm, about 2 hours. Makes 2 dozen puffs. MISSISSIPPI PEANUT BUTTER MUD PIE l'/i cups Oreo cookie crumbs 2 tablespoons butter, melted l'/i quarts coffee ice cream 1 cup peanut butter, crunchy 8 ounces sweet chocolate, cut into pieces 1 pint heavy cream, divided In bowl combine cookie crumbs and butter; stir to blend. Press into bottom of 10-inch springform pan. Bake in 3SO degree oven for IS minutes. Place in freezer IS minutes to chill. Meanwhile, sof ten ice cream in large bowl. Blend in peanut butter. Fill chilled crust with ice cream, pressing down to eliminate air pockets. Freeze. To prepare sauce, in top of double boiler combine chocolate and 'A cup heavy cream. Melt over simmering water, stirring to blend smooth; set aside and keep warm. Whip the remaining cream until stiff. To serve, cut pie into wedges. Drizzle warm chocolate sauce over each slice and dollop with whipped cream. Serve immediately. Yield: 12 servings.
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