88-Lancaster Farming, Saturday, September 24, 1994 It • K » IV d V*a - ft s/ys\ c j If you are looking for a recipe but can’t find it, send your recipe request to Lou Ann Good, Cook’s Question Comer, 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—Louise Graybeal, Renick, W.Va., would like a recipe for the syrup that goes with sourdough cinnamon buns made by Mary Clark. QUESTION—Louise Graybeal. Renick, W.Va., would like recipes for light pancake syrup. QUESTION Does anyone have a recipe for sawdust pudding? QUESTION M. Lehman would like a recipe for canning carrots. Can she use honey to sweeten the carrots? QUESTION Mary Haug, Stewartstown, would like a recipe for candy apples. The recipe she has results in the can dy cover falling off after a few hours. Is there a remedy for this problem? QUESTION D. Newsom, Cooperstown, N.Y. lost one of her favorite cookbooks when she moved. She would like the following recipes to replace the ones lost: Queen Anne's Lace Jelly, lobster or crabmeat dip that is very delicate and has few ingredients, Black Walnut Chiffon Cake that tastes similar to Mrs. Smith's, Strawberry Shortcake with a cooked frosting, and Spiedie Marinade for meat. QUESTION A Lancaster County reader would like a recipe for pepper jelly made with Karo or white corn syrup. QUESTION Mrs. John Snyder Jr., Sunbury, wants a recipe for cheese-filled Jalapeno peppers. QUESTION D.J. Long would like recipes for canned soups such as cream of mushroom, cream of celery, cream of chicken, and tomato. She would like to can them in her pres sure canner. QUESTION Dixie Fix, Harrisonville, would like a recipe for bananas in red syrup like that served by Ponderosa and Shoney's breakfast and salad bars. QUESTION—J. Sensenig, Mohnton, would like to know if the striped cushaw pumpkin can be used for both canning and baking. Also, is the inside texture fine or coarse? QUESTION Martha Bixler, Marietta, would like to know where to purchase the book, “The Art of Pa. Dutch Cooking," by Edna Eby Heller. She understands the last printing was in 1968 by Doubleday and Company. Martha would like to purchase the book, new or used. QUESTION Do any readers have a recipe for home made ice cream made from potatoes? QUESTION G. Minckler would like a recipe for appy bread. She said that she isn’t sure of the spelling for appy and I have no idea what she is referring to. Can any of our readers help? QUESTION—CIaire Johnson, Damascus, Md., would like a recipe for Philly Chippers, chocolate chip cookies made with 8-ounces of cream cheese. She wrote that the recipe appeared in this paper previously but she lost the recipe, which she said makes the best chocolate chip cookies ever. We do not file the recipes. Did any of our readers clip it? QUESTION Mary Stoltzfus would like to know where to purchase wheat germ meal. QUESTION Audrey Ridinger, Biglerville, wants recipes using edible geraniums, especially a cake recipe. QUESTION Audrey Ridinger, Biglerville, would like a recipe for watermelon jam or jelly. QUESTION A Mt. Joy reader wants a recipe for Oven French Toast. Cook’s Question Comer QUESTION —• D. Huber, Lititz, wants a recipe for tomato Jam or jelly. QUESTION Dianna Cook, Elmer, N.J., would like a recipe for pickled hot peppers. QUESTION Dianna Cook, Elmer, N.J., would like a recipe for pumpkin fudge. QUESTION Helen Spencer, Hopewell, N.J., wants to make clear toy candy but needs to know where to purchase the molds. ANSWER—GIenna Shaner, Hughesville, wanted a recipe for mint jelly made with apple juice. Thanks to Josephin Mate nus, Dallas, for sending a recipe. 1 cup boiling water 1 cup firmly packed shredded mint leaves Apple juice Sugar Whole mint leaves Pour the boiling water over the shredded mint leaves and let stand for one hour. Press the juice from the leaves and set aside. To each cup apple juice, add 2 tablespoons mint liquid and bring to a boil, add V* cup sugar for each cup of apple juice, and boil rapidly to the jellying point. Put a few fresh mint leaves into each jar and fill with the hot jelly. Cool and cover with two layers of melted paraffin. ANSWER—Tim Newcomer, Carlisle, wanted a recipe for butter fudge or a similar one that is sold in candy shops on the boardwalk at the shore. Thanks to Josephine Matenus, Dal las, for sending a recipe. Five-Minute Fudge 2 tablespoons butter % cup evaporated milk 1% cups sugar 'A teaspoon salt 2 cups miniature marshmallows I'A cups semi-sweet chocolate chips 1 teaspoon vanilla extract Vi cup chopped nuts In a saucepan over medium heat, combine butter, milk, sugar, and salt. Bring to a boil for 4 to 5 minutes. Remove from heat. Put in marshmallows, chocolate chips, nuts, and vanilla. Mix well. Pour into buttered BxB-inch pan. ANSWER Lois Harbold wanted a recipe for Shoo-Fly Bread. Thanks to Bonnie Blain, Halifax, for sending a recipe. Shoo-Fly Bread 3 cups flour 1 cup brown sugar 'h cup shortening 1 teaspoon baking soda 1 teaspoon baking powder 1 egg V* cup blackstrap molasses 1 cup water Combine 2 cups flour with sugar and shortening. Blend until crumbly. Remove '/a cup crumbs and set aside. Add remaining cup flour, baking powder, and baking soda. Stir in egg, molasses, and water. Pour into greased and floured loaf pan. Sprinkle with reserved crumbs. Bake at 350 degrees for 55 to 65 minutes or until tester comes out clean. ANSWER Kim Croskey, Fredonia, sent a recipe for the reader who wanted fudge recipes to make in five-pound batches. Vi cup butter 414 cups sugar 1414 -ounce can evaporated milk 1 cup marshmallow creme 13-ounce bar sweet chocolate, grated 2 12-ounce packages semi-sweet chocolate chips 2 teaspoons vanilla 2 cups nuts, chopped Combine butter, sugar, and milk. Boil 514 minutes. Remove from heat and add all remaining ingredients except nuts. Beat until well mixed: add nuts. Spoon into buttered pans. Cool. Makes 5 pounds. ANSWER Thanks to Louise Graybeal, Renick, W.Va., for sending a pancake recipe. Nature’s Best Pancakes (A Recipe for Special People) A cup raisins Vi cup coconut Vi cup chopped almonds 1 cup buckwheat pancake and waffle mix One 8-ounce can vanilla liquid Ensure with fiber Heat griddle or skillet. In a large bowl, combine all ingre dients. Measure 'A cup mixture per pancake onto griddle or skillet and cook. Serve with butter and warm syrup. Pancakes can be reheated. Mint Jelly Never Fail Fudge (Turn to Png* BS) It’s Time For Honey (Condnuad from Pag* B 6) QUICK HONEY BAR-“BEE”-QUE 1 cup catsup 2 tablespoons lemon juice 'A cup honey Mix ingredients and pour over chicken or pork. Bake at 350 degrees for 45 to 60 minutes. Use sauce as a dip, too! HONEY HAMLOAF 2 pounds ground ham 1 pound fresh ground pork 3 slices bread 'A cup milk 2 eggs 'A cup honey '/> teaspoon cloves Combine ground meats in mix ing bowl. Soak bread in milk and add to meat with remaining three ingredients. Mix thoroughly. Mold into a loaf and place in a shallow roasting pan. Before baking, top with a mixture of 'A cup brown sugar, 'A cup honey, and 2 table spoons vinegar over top of loaf. Bake in 350 degree oven for 2 hours. HONEY ICE CREAM */< cup honey 3 tablespoon vanilla 3 eggs, beaten 1 can condensed milk 1 pint cream 1 can evaporated milk Whole milk . Mix together honey, vanilla, and eggs. Place in a six-quart ice cream chum. Add condensed milk, cream, and evaporated milk. Add enough whole milk to fill chum to proper level. Chum as usual. HONEY BRAN MUFFINS 1 cup shortening 2 cups clover honey 4 beaten eggs 2 cups all-bran cereal 4 cups 100% bran cereal 1 cup boiling water 5 cups all-purpose flour 5 teaspoons baking soda 2 teaspoons salt 1 quart buttermilk Cream shortening and honey. Add beaten eggs, bran cereals, and boiling water. Sift together and add flour, baking soda, and salt, and then add buttermilk. Refrig erate overnight. Bake at 3SO degrees for 25 minutes. Batter can be stored in quart jars in refrigera tor 4 to 6 weeks. Makes 5 to 6 dozen muffins. Serve with honey butter spread. Dutch Gold Honey HONEY OATMEAL BREAD VA cup lukewarm water 2 packages dry yeast 2 beaten eggs '/i cup shortening 1 teaspoon salt '/» cup wild flower honey 1 cup rolled oats 2 cups whole wheat flour VA cups all-purpose flour Beat all ingredients except all purpose flour together with mixer for 2 minutes. Stir in all-purpose flour until mixture leaves sides of bowl. Allow to rise in bowl until double in size. Punch down and allow to rise again. Punch down and shape into two loaves. Put in greased bread pans and allow to rise. Bake at 3SO degrees for 40 minutes.
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