88-Lancaster Farming, Saturday, December’ 3, i'9s4 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 Ruth Ann Burke, York, would like a recipe for Firehouse Potato Soup. She had clipped it from this paper several years ago and her family really liked it. Recently, her daughter requested it, but the recipe has been mislaid. Did anyone else clip the recipe? QUESTION Marjorie Ludwig, Hegins, wrote that a few years ago a recipe was printed in this column for a compote filling that was hot and put into a hoi lowed-out pumpkin for serving. She mislaid the recipe and would like it again. Does anyone know to what recipe she is referring? QUESTION —A Pine Grove reader would like a recipe for ice cream that does not use eggs. She would also like a sugar free ice cream recipe if available. QUESTION Catherine Bucher, Harleysville, would like recipes using wild (native) persimmons and also information on Pennsylvania persimmons. QUESTION Donna Gravier, Bernardston, Md. t writes that her grandmother made an old recipe called snow pud ding. She has no idea how it was made, but she would love to make it for her mother who often talks about it. Does anyone have the recipe? QUESTION Donna Gravier, Bernardston, Md., would like a recipe for grape jelly using frozen concentrated grape juice. QUESTION Sandy Sheffer, Glen Rock, would like a recipe for canning Polish dill pickles from scratch, not using the pickling mix packets. QUESTION Alice Rhoad, Grantville, would like a recipe for the starter for Friendship Cake, not the cake recipe. QUESTION Becky Shires, Oxford, would like a recipe for lemon meringue cake. She had a piece at Miller's Smor garsbord near Lancaster recently. The layer cake had a filling between layers and pecans on the outside. QUESTION M.J. Howard, Columbus, N.J., would like a recipe for the ham and bean soup that was sold at the Gordon ville 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 Do any readers have a recipe for home made ice cream made with potatoes? 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 Ellie, no address, wanted a recipe for choco late chip cookies made without flour. Thanks to L.N. Miller, Mifflintown, for sending a recipe. Flourless Peanut Chip Chewies 1 egg 1 cup peanut butter 1 cup sugar 1 teaspoon baking soda Vi teaspoon vanilla 6-ounces chocolate chips Preheat oven to 350 degrees. Cream together egg, peanut butter, and sugar. Stir in baking soda, vanilla, and chocolate chips. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake 8 minutes. Makes about 3 dozen. Cook's Question Comer Baking (Continued from Pago B 6) GINGERBREAD PEOPLE 1 cup sugar 1 tablespoon ginger 2 teaspoons cinnamon 1 teaspoon cloves 'A cup water Vi cup dark com syrup 1 cup butter 4 cups all-puipose flour IVi teaspoons baking soda V* teaspoon *salt Colored icing Combine sugar, spices, water, and com syrup in small saucepan. Bring to boiling, stirring constant ly. Remove from heat and pour over butter in large mixer bowl. Stir until butter melts; cool to lukewarm. Combine flour, baking soda, and salt Add to butter mix ture; mix well. Cover and refrig erate dough overnight. Preheat oven to 375 degrees. Roll dough on lightly floured sur face to V* -inch thickness. Cut with floured gingerbread people cut ters. Bake on unbuttered cookie sheets 12 to IS minutes or until golden. Cool completely on wire racks; decorate as desired with icing. MISSISSIPPI MUD BARS ‘A cup butter V* cup brown sugar 1 egg 1 teapsoon vanilla 1 cup flour 'A teaspoon baking soda ‘ V* teaspoon salt 8 squares semi-sweet chocolate, chopped, divided 6 squares white chocolate, chopped, divided 1 cup chopped walnuts, divided Heat oven to 350 degrees. Beat butter, sugar, egg, and vanilla until light and fluffy. Mix in flour, bak ing soda and salt. Stir in half of the semi-sweet and white chocolates and 'A cup walnuts. Spread in greased foil-lined 9-inch square baking pan. Bake 25 minutes or until tooth pick inserted in center comes out almost clean. Sprinkle with remaining semi-sweet and white chocolates. Cover with foil. Let stand 5 minutes or until chocolates are melted. Swirl chocolates with small knife to marbleize. Sprinkle with remaining half cup walnuts. Cool in pan until chocolate is firm. Baker's ANSWER—Betty Loump, Bemville, wanted a recipe for a pumpkin roll with a cream cheese filling. Thanks to Shirley Boone, Woodsboro, Md., and to Jean Redmon, Mohnton, for sending similar recipes. Pumpkin Cake Roll 3 eggs 1 cup granulated sugar % cup pumpkin 1 teaspoon lemon juice Vt cup flour 1 teaspoon baking powder 2 teaspoons cinnamon 1 teaspoon ginger 14 teaspoon nutmeg 14 teaspoon salt 1 cup chopped walnuts, optional Beat eggs on high speed of mixer for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Mix together flour, baking powder, salt, and spices; fold into pumpkin mix ture. Spread in greased and floured pan (15x10x1-inch). Top with walnuts. Bake at 375 degrees for 15 minutes. Turn out on towel sprinkled with confectioners’ sugar. Starting at narrow edge, roll together towel and cake; cool, unroll Filling: 1 cup confectioners’ sugar 6 ounces cream cheese 4 tablespoons butter Vt teaspoon vanilla Combine all ingredients: beat until smooth. Spread over cake. Roll and chill. Slice for serving. Makes 8 servings. PHILLY CHIRPERS 8-ounces, cream cheese T cup butter V* cup granulated sugar Y* cup brown sugar 1 egg 1 teaspoon vanilla 2% cups flour 1 teaspoon baking powder 'A teaspoon salt ' 12-ounces semi-sweet choco late pieces 'A cup chopped nuts Combine softened cream cheese, butter, and sugars, mixing until well blended. Blend in egg and vanilla. Add combined dry ingredients; mix well. Stir in cho colate pieces and nuts. Drop rounded teaspoonfuls of dough onto greased cookie sheet Bake at 375 degrees for IS to 18 minutes or until lightly browned. Approxi mately 5'A dozen. Bobbie Gardner Clarence Seibert, Fredericksburg Janet Rosenberry, Chambersburg SURPRISE PACKAGES Hidden inside is a delicious chocolate mint surprise 1 cup butter 1 cup granulated sugar A cup firmly packed brown sugar 2 eggs . 1 teaspoon vanilla extract 3 cups all-puipose flour 1 teaspoon baking soda 'A teaspoon salt 48 thin layered chocolate mint wafers Red and green decorator icing Cream butter and sugars in large mixer bowl until light and fluffy. Beat in eggs and vanilla. Combine dry ingredients. Gradually add to creamed mixture; mix well. Divide dough in half; wrap each in plastic wrap and Refrigerate 1 to 2 hours for ease in handling. ’ Preheat oven to 375 degrees. Work with half of the dough at a time, leaving remaining half refrigerated. Using one scant tablespoonful of dough, cover each mint, formaing a rectangular shaped cookie. Place about 2 inches apart on lightly buttered cookie sheets. Bake 10 to 12 minutes. Cool completely on wire racks: decorate with decorator icing to look like a wrapped package. Yields approximately 4 dozen cookies. DAVY CROCKETT BARS Cream together 2 cups shortening 2 cups brown sugar 2 cups granulated sugar 6 eggs Add: 4 cups rolled oats 4 cups flour 2 teaspoons salt 2 teaspoons baking soda 2 teaspoons baking powder Stir in: 2 teaspoons vanilla 2 cups chopped nuts, optional 2 cups chocolate chips Put mixture in shallow layers in cake pans. Bake 10 to IS minutes at 350 degrees. Make a glaze from confectioners’ sugar and miiir Drizzle on bars immediately after removing from oven. Do not over bake. Makes 48 214 -inch bars. L. Shirk Denver SCOTCH SHORTBREAD 2 cups sifted flour 1 cup cornstarch Pinch salt 1 cup butter Vt cup sugar Sift together flour, cornstarch, and salt. Stir butter to soften and gradually add sugar, stirring until blended. Gradually add the dry ingredients until dough is stiff enough to work with hands. Knead in remaining dry ingredients on lightly floured board until well blended and smooth. Divide dough into three parts. Place each portion of dough on cookie sheet—shap ing each ball into a round cake 7-inches in diameter. Divide each circle into 8 pie-shaped pieces by scoring with a knife. Prick each piece with a fork. Bake at 325 degrees for IS minutes. Reduce heat to 275 degrees and continue baking 20 minutes longer. Grace BeCk Belle Verq|n CLASSIC CHOCOLATE CHIP COOKIES 2'A cups flour 1 teaspoon baking soda 1 cup butter 'A cup granulated sugar V* cup brown sugar 1 teaspoon vanilla 3 ‘A -ounce instant vanilla pudding 2 eggs 12-ounces semi-sweet choco late chips Combine flour and baking soda; set aside. Combine butter, sugars, vanilla, and pudding; mix in large bowl. Beat until smooth and creamy. Beat in eggs gradually add flour mixture. Stir in chocolate chips and nuts (batter will be stiff). Drop by heaping teaspoonful, about 2-inches apart, onto ungreased cookie sheets. Bake at 375 degrees for 9to 9'A minutes or until lightly browned. Yields 4‘A dozen cookes. Substitute butterscotch chips and butterscotch pudding for van illa pudding and chocolate chips or try chocolate pudding and peanut butter chips. Anna Joyce Martin East Earl
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