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