88-Lancaster Fanning, Saturday, November 5,1994
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*
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 Barbara Phillips, Hamburg, would like a
recipe for baked lima beans using dried beans that need to be
soaked overnight.
QUESTION Becky Shires, Oxford, would like a recipe
for lemon meringue cake. She had a piece at Miller’s Smor
garsboard near Lancaster recently. The layer cake had a fill
ing between layers and pecans on the outside.
QUESTION Theresa Moore, New Park, would like a
recipe for poppy seed salad dressing.
QUESTION Ellie, no address, would like a recipe for
chocolate chip cookies made without flour.
QUESTION Anna Cruzan, Leesburg, N.J., would like a
recipe for refried beans made from raw pinto beans.
QUESTION Lorraine Bannon, Waymart, would like a
recipe for ham loaf.
QUESTION Linda Stoltzfus, New Providence, would
like a recipe for barbecue sauce.
QUESTION M.J. Howard, Columbus, N.J., would like a
recipe for the ham and bean soup that was sold at the Gordon
viile Fire Co. Builder’s Sale on October 16. She writes “it was
wonderful and I bought every container they had left."
QUESTION Andy Andrews, Brownstown, would like a
recipe for pumpkin-flavored candy apples.
QUESTION A Lancaster County reader would like a
recipe for pepper jelly made with Karo or white corn syrup.
QUESTION —D. Newsom, Cooperstown, N.Y., would like
the following recipes to replace those she lost strawberry
shortcake with a cooked frosting and a Spiedie Marinade for
meat
QUESTION Do any readers have a recipe for home
made ice cream made from potatoes?
QUESTION A Chester County reader wants to know if
wine or brandy can be made from pears.
QUESTION LaFaye Burkholder, Fredericksburg, would
like to know how to dry sunflower seeds and also how to wash
them Should the seeds be taken off the head to dry?
QUESTION G.E.Ross, Douglassville, writes that he
found a grove of paw paw trees when their goats munched
down an area overgrown with weeds. He has eaten the paw
paws raw and thought perhaps some elderly folks would have
some paw paw recipes for the young folk to enjoy.
QUESTION Gwen Webster, Glen Rock, would like a
recipe for grape bars. She had purchased some at the Grape
Festival in Naples, N.Y. The bars were delicious with a gra
ham cracker crumb crust with fruit on the top.
QUESTION Aida Mothes, Renick, W.V., writes that she
was in Norway, a quick bread that was often served in restaur
ants was a fruit or nut bread that was very moist. She would
like the recipe.
ANSWER Lillian Drasher, Nescopeck, wanted a fudge
recipe that contains Velveeta cheese. Thanks to Bonnie
Glick, Reedsville, for sending a recipe for it that she writes will
keep in the refrigerator for several months if it lasts that long!
Also thanks to Mary Mers, Littlestown, who send a recipe that
is different from the other one.
Vi cup cocoa
2 pounds powdered sugar
'A pound butter
'A pound Velveeta cheese
Vanilla and nuts to taste
Melt together butter and cheese. Add sugar, cocoa, vanilla,
and nuts. Mi* well, spread on pan. Refrigerate a few hours.
Cook’s
Question
Corner
Easy Fudge
Bread, Muffins, Biscuits
(Contlmwd from Pago B 6)
BANANA CHOCOLATE
CHIP MUFFINS
2 extra-ripe medium bananas,
peeled
2 eggs
1 cup packed brown sugar
A cup butter, melted
1 teaspoon vanilla
2A cups all-purpose flour
2 teaspoons baking powder
'A teaspoon ground cinnamon
‘A teaspoon salt
1 cup chocolate chips
'A cup chopped walnuts
Puree bananas in blender. In
medium bowl, beat pureed bana
nas, eggs, sugar, butter, and vanilla
until well blended. In large bowl,
combine flour, baking powder,
cinnamon, and salt. Stir in choco
late chips and nuts. Make well in
center of dry ingredients. Pour in
banana mixture. Mix until just
blended. Spoon into well greased
2A -inch muffin cups. Bake in 350
degree oven for 25 to 30 minutes.
Remove from pan.
Sue Pardo
Jarretsville, Md.
Velveeta Fudge
y, pound Velveeta cheese spread, cubed
1 cup butter
6 squares unsweetened chocolate
2 tablespoons light corn syrup
2 pounds sifted confectioners sugar
IVi cups chopped pecans, optional
1 teaspoon vanilla
Heat Velveeta, butter, chocolate, and corn syrup in a
3-quart saucepan over medium-low heat, stirring occasional
ly until mixture is melted.
Gradually add sugar to chocolate mixture, beating with
electric mixer on medium speed until smooth.
Stir in pecans and vanilla. Pour into greased 13x9-inch
baking pan. Smooth surface with spatula; cover, refrigerate
several hours. Cut into squares. Makes 3 1 /* pounds.
ANSWER Sherry Rechlin, Lebanon, Conn., wanted a
recipe called Death by Chocolate. Thanks to Dave Dennis,
Fredericksburg, and Fern Huber, East Earl, for sending simi
lar recipes. Dave writes that the dish is an interesting occa
sional treat in small amounts, but not really satisfying to a true
chocolate lover. An artical in “Newsweek’’ pointed out the
expense involve in making this dessert and added, “There
isn't a glimmer of real chocolate flavor in the whole bowl; this
stuff should be called Death by Sugar and Partially Hydroge
nated Vegetable Oil.
Death By Chocolate
From “The Mr. Food Cookbook”
(serves up to 24
or 1 serious chocoholic)
1 box (19.8 ounces) fudge browniqgnix
% to '/: cup coffee liqueur
3 packages (4-serving size each) instant chocolate
mousse
8 chocolate-covered toffee candy bars (1.4 ounces each)
such as SKOR or Heath bars)
12-ounces frozen whipped cream topping, thawed
Bake the brownies according to the package directions; let
cool. Prick holes in the tops of the brownies with a fork and
pour the coffee liqueur over the brownies; set aside. Prepare
the chocolate mousse according to the package directions.
Break the candy bars into small pieces in a food processor or
by gently tapping the wrapped pieces with a hammer. Break
up half of the brownies into small pieces and place in the bot
tom of a large glass bowl or trifle dish. Cover with half of the
mousse, then half of the candy, and half the whipped topping.
Repeat layers with the remaining ingredients.
Note; Instead of coffee liqueur, Substitute 1 teaspoon sugar
and 4 tablespoons leftover black coffee, or leave out the cof
fee flavoring entirely.
Dave writes that when he served this, he garnished the top
with a sprinkling of semi-sweet chocolate chips.
2 boxes Jell-0 chocolate mousse
1 large contained whipped cream topping
1 Devil’s Food cake mix
4-6 Heath or SKOR candy bars
Bake cake according to package directions. Make choco
late mousse according to the box directions.
Layer broken cake in a glass bowl, add pudding and
whipped topping. Repeat layers ending with crumbs of candy
on top.
Sherry Rechlin writes that this tastes really good but not too
rich.
LEMON MUFFINS
A cup butter
'A cup granalated sugar
1 cup all-purpose flour
1 teaspoon baking powder
'A teaspoon baking soda
'A cup fresh lemon juice
2 large eggs, separated
Zest of 1 lemon
Extra sugar
Grease muffin pans and set
aside. In a medium mixing bowl,
cream together sugar, butter, and
egg yolks. Sift together flour, bak
ing powder, and baking soda. Add
to creamed ingredients along with
the lemon juice. Beat egg whites
until fluffy and fold into the batter
along with the lemon zest. Mix just
until blended.
Pour batter into greased muffin
cups, filling each two-thirds full.
Sprinkle extra sugar over top of
batter. Bake at 37S degrees for 20
minutes or until golden. Let muf
fins cool completely in pan. Makes
one dozen.
Death By Chocolate
(Turn to Pago B 9)
60 MINUTE DINNER ROLLS
2 packages dry yeast
'A cup sugar
1 '/> cups warm milk
1 teaspoon salt
'/ cup melted butter
4 cups flour
Add yeast and sugar to warm
milk; let stand IS minutes. Stir in
remaining ingredients. Stir well;
let stand in warm place approxi
mately JO minutes or until doubled
in size. Form into size of an egg.
Place on well greased cake pan.
Bake at 37S degrees for 20
minutes. Makes approximately 2
dozen rolls.
CINNAMON-RAISIN
MUFFINS
VA cups all-puipose flour
'A cup regular, quick or instant
Cream of Wheat cereal
'/> cup sugar
1 tablespoon baking powder
2 teaspoons ground cinnamon
1 cup milk
1 egg, lightly beaten
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 cup raisins
2 tablespoons fruit juice, any
flavor
BJ. Light
Lebanon
In medium bowl, combine flour,
cereal, 'A cup sugar, baking pow
der, and cinnamon; set aside.
In small bowl, combine milk,
egg. butter, and vanilla; stir into
dry ingredients just until mois
tened. Stir in raisins. Spoon mix
ture evenly into 12 greased
214 -inch muffin-pan cups. Bake at
400 degrees for 18 to 20minutes or
until toothpick inserted in center
comes out clean. Remove from
pan; brush tops of muffins with
fruit juice and roll in remaining
sugar. Serve.
Makes one dozen.
SURPRISE MUFFINS
2 cups sifted flour
1 teaspoon salt
4 teaspoons baking powder
1 tablespoon sugar
4 tablespoons butter
V* cup milk
'A cup shredded dates
'A cup chopped walnuts
20 marshmallows
Sift together flour, salt, baking
powder, and sugar into a mixing
bowl. Cut in butler. Add milk gra
dually to make a soft dough. Place
a teaspoon of the dough in small
greased muffin pans. Top with
marshmallow, shredded dates, and
chopped nuts. Bake in 450 degree
oven for IS minutes until delicate
ly browned. Serve hot. Makes 20
small muffins.
LUSCIOUS BANANA
APRICOT BREAD
2 cups flour
l/icups whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 eggs
I cup sugar
Vi cup shortening
'A cup sour milk
6-7 bananas, mashed
'A cup wheat germ
1 cup chopped dried apricots
3 cups chopped nuts or 3 teas
poons black walnut flour
Mix first five ingredients by sift
ing into bowl. Blend in eggs,
sugar, shortening, and sour milk,
beating well into dry ingredients.
Add bananas, flavoring or nuts,
apricots and wheat germ. Stir well.
Bake in two greased and floured
loaf pans at 350 degrees for SO
minutes.
Yvonne Horst
Lebanon
Sue Pardo
Jarretsville, Md.
Sarah Clark
Breezewood
Sarah Clark
Breezewood