88-Lancaster Farming, Saturday, April 30, 1994
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 M. Sauder, Mohnton, asks if anyone has a
recipe for the waffle cones served at ice cream stands.
QUESTION Helen Kofran would like a recipe for Amish
shredded roast beef salad.
QUESTION Mrs. Robert Wagner, Bloomsburg, would
like a recipe for bean and barley soup, the variety that is brown
in color.
QUESTION —Mary Martin, Annville, would like a recipe for
Moravian pie.
QUESTION A Lititz reader is having trouble with hull
peas turning a dull greer. after freezing. They do not taste
good and she asks what she did wrong.
QUESTION Luci Lowe would like a coffee crumb cake
recipe that appeared in the Family Circle magazine around
1935-1940. She writes that it was considered a Depression
recipe and tasted delicious.
QUESTION Marilyn Baumert, Herndon, would like a
recipe for tapioca pudding made with large pearl tapioca.
QUESTION Marilyn Baumert, Herndon, would like a
recipe for chicken corn soup that tastes like that served at
Bird-In-Hand Restaurant.
QUESTION Nancy Kring, Johnstown, would like a
recipe for Oriental muffins, a spicy muffin with a brown sugar
bottom.
QUESTION A Womelsdorf reader would like a recipe
with instructions on making yogurt in a crackpot.
QUESTION—Harriet Young, Long Island, N. Y., would like
a recipe for cucumber salad like that served at Bird-in-Hand
Restaurant.
QUESTION—Joy Shreck, Bunker Hill, W.V., is looking for
a recipe for peanut butter clusters, a no bake cookie with pea
nut butter, Karo syrup, and oats.
QUESTION Joy Shreck, Bunker Hill, W.V., would like a
good recipe for pizza crust.
QUESTION Karen Yourga, Hermitage, would like a
recipe for salmon steaks. Should they be marinated?
QUESTION J. Medaglia, Birdsboro, would like recipes
for using dry meringue powder.
QUESTION Mary Winters, Elizabethtown, would like a
recipe for moist spice cake.
QUESTION—Send your mother's favorite recipe and sev
eral paragraphs about your mother to be included in the
Mother’s Day feature. Your letter must be in the office by May
3 to be included.
QUESTION Sue and Bruce Pardo, Jarrettsville, Md.,
would like recipes for low-fat ice cream and low-fat frozen
yogurt to be made in an ice cream maker.
QUESTION Robin O'Brien, Reading, would like recipes
for mushrooms, especially mushrooms stuffed with
crabmeat.
ANSWER A reader would like a recipe for molasses
coconut Easter eggs. Thanks to A. Moyer, for sending a
recipe that she had clipped from this paper several years ago.
Molasses Coconut Eggs
V* cup light cream
'/* cup brown sugar
2 tablespoons granulated sugar
% A cup molasses
2 tablespoons baking molasses
2 tablespoons butter
3 cups flaked coconut
Place cream, sugars, molasses and butter in a heavy
saucepan. Bring to a boil, stirring until sugar is dissolved. Boil
over medium heat, stirring occasionally, until a soft-ball forms
when a small amount is dropped into cold water. Remove
from heat. Add coconut, stir well. Drop by teaspoonfuls on a
greased cookie sheet. Shape into eggs when cool enough to
handle. Chill. Dip Into melted chocolate made from the
following:
12 ounces semi-sweet chocolate bits
2 tablespoons vegetable shortening, melted
Cook*s
Question
Corner
ANSWER Ruth Cantello, Somerset, N.J., wanted a
recipe for apple cider donuts. Thanks to Karen Byers, St. Tho
mas, for sending a recipe.
Spicy Apple Juice Doughnuts
3 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
Vi‘teaspoon salt
'A teaspoon nutmeg
2 eggs
'A cup butter, softened
'A cup sugar
3 /< cup apple juice
Sift together flour, baking powder, cinnamon, salt and nut
meg. Beat together eggs, butter, and sugar. Stir in flour mix
ture alternately with the apple juice, beating after each addi
tion. Cover and chill dough for 2 hours. Roll chilled dough to
3/8-inch thickness on well-floured board. Cut with doughnut
flour cutter. Deep fry at 375 degrees until golden brown on
both sides. Drain on paper towels. While warm, shake in plas
tic bag containing granulated or confectioners’ sugar.
ANSWER Linda Stump, Mechanicsburg, wanted a
recipe to make grape wine from frozen grape concentrate.
Thanks to Mary Jane Heidlebaugh, Stewartstown, for send
ing her recipe.
2 12-ounce cans frozen grape juice concentrate
4 cups sugar
'/z teaspoon yeast
Put juice, sugar, and yeast in a glass gallon jug and fill
almost to the brim with tap water. Place large balloon on top of
jug (do not use cork or lid of bottle). As the balloon Inflates, the
wine will ferment and the sugar dissolve. Keep in warm place.
When the balloon falls over (deflates), the wine is ready to
strain and bottle.
ANSWER—EveIyn Snooks wanted a Thai recipe forstick
y rice and a soybean custard to scoop on the sticky rice.
Thanks to a western New York reader for sending a sticky rice
recipe. She does not have a soybean custard recipe but sent
an alternate that she thinks readers will enjoy. She writes that
sticky rice requires a glutinous rice that can be purchased in
Asian grocery stores. It’s served both as a main course
accompaniment and in desserts. Mango and sticky rice is a
common snack that can be bought from vendors on Thai city
streets.
Rinse a cup of rice several times until water runs clear
(removes starch), then soak for 12 hours or overnight. Line an
in-pot steamer with cheesecloth or similarly woven fabric,
pour in rice and spread flat across steamer. Steam until ten
der and fluffy. If your steamer has short legs, be carefult not to
let the water boil away.
Put a one-pound can of unsweetened pineapple chunks or
crushed pineapple on the stove to simmer, reserving a little
juice. Add 2 teaspoons cornstarch to reserved juice and stir or
shake until dissolved. When pineapple is simmering, add
cornstarch mixture and stir constantly until sauce thickens.
Stir in a teaspoon or so of powdered ginger, more or less to
suit your taste. Spoon over sticky rice in individual bowls.
Serves 4 to 6. Could also use prepared pineapple topping,
adding in ginger or skip the cornstarch and use two tables
poons of light corn syrup to thicken and sweeten sauce.
ANSWER Mimi Stoltzfus, Lewisburg, wanted a recipe
for honey-mustard pretzels. Thanks to Darlene Heisey, Mt.
Pleasant Mills, and Rose Blessing, for sending recipes. Dar
lene sent a recipe for seasoned pretzels that she and her hus
band like better than the honey mustard pretzels.
Honey Mustard Baked Pretzels
1 pound broken hard pretzels
1 cup melted butter
1 package mustard or honey Dijon dry salad mix
In a large kettle, mix the butter and dry salad mix. Add bro
ken pretzels and stir until the pretzels are well coated with the
buttered mixture. Put the pretzels in two 9x13-inch cake pans.
Bake at2so degrees for about one hour. Stir pretzels every 20
minutes while baking.
Hidden Valley Pretzels
1 cup oil
1 package Hidden Valley Ranch dressing mix
1 tablespoon dill weed
1 tablespoon lemon pepper
1 tablespoon garlic powder
1 bag broken pretzels
Mix together oil, dressing mix, dill weed, lemon pepper, and
garlic powder. Add pretzels. Pour onto cookie sheet. Bake for
10 mintues at 300 degrees. Stir the pretzels and bake for 10
more minutes.
Balloon Wine
Sticky Rice
Pineapple Sauce
Dessert
(Continued from Pago B 6)
CARAMEL-CHOCOLATE
PIE SUPREME
Graham cracker crumb crust
30 vanilla caramels
2 tablespoons butter
2 tablespoons water
6 ounces cream cheese
'A cup confectioners’ sugar
4 ounces sweet baking
chocolate
3 tablespoons hot water
1 teaspoon vanilla
2 cups heavy whipping cream
2 tablespoons confectioners’
sugar
Melt caramels with butter and 2
tablespoons water. Pour into crust
and refrigerate one hour.
Beat cream cheese and 'A cup
confectioners sugar until smooth.
Spread over caramel layer.
Refrigerate.
Heat chocolate and 3 tables
poons hot water until melted. Cool
to room temperature. Stir in vanil
la. Separately beat whipping
cream and 2 tablespoons confec
tioners’ sugar in chilled medium
bowl until stiff. Reserve VA cups.
Fold chocolate mixture into
remaining whipped cream. Spread
over cream cheese mixture. Top
with reserved whipped cream.
Refrigerate at least one hour or
until firm.
Jen Bashore
Lebanon Co. Dairy Princess
MONTGOMERY PIE
Syrup:
1 lemon squeezed and rind
grated
1 cup King Syrup
1 cup brown sugar '
1 cup watery I
1 tablespoon flbur I
Top: 1
VA cups granulated sugar j
3 cups flour - 1
A cup soft butter
1 cup buttermilk
1 teaspoon baking soda -'I
In two 9-inch pie shells and one
8-inch shell, divide syrup. By
spoonful, place topping on syrup.
All syrup does not need to be cov
ered for it will bake in place. Bake
on cake rack in 350-degrec oven
for 3S to4o minutes. Cool. Place in
plastic bag to keep soft. May be
frozen.
Wendy Schott
Hanover
SWEET POTATO PIE
1 cup sugar
A teaspoon cinnamon
'A teaspoon nutmeg
2 eggs
12-ounce can evaporated milk
1 teaspoon vanilla
I'A cups mashed, cooked sweet
potatoes
9-inch unbaked pie crust
Topping:
'A cup butter
'A cup flour
A cup brown sugar
'A cup shredded coconut
A cup chopped pecans
In a mixing bowl, blend sugar
and spices. Beat eggs; add milk
and vanilla. Combine with sugar
mixture. Stir in potatoes. Beat until
smooth. Pour into pie crust Bake
at 425 degrees for 15 minutes.
Reduce heat to 350 degrees and
bake an additional 30 minutes.
Combine topping ingredients.
Remove pie from oven; sprinkle
with lopping. Bake 10 to 15
minutes or until topping is golden
brown. Cool. Serve with whipped
topping or ice cream. Tastes simi
lar to pumpkin pie. Pumpkin can
be substituted in place of sweet
potatoes.
Marie Martin
East Earl
(Turn to Page B 16)