BS-Lsncsstw Farming, Saturday, January 14, 1995 If you are looking for a recipe but cant 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 —Verba Rowan, Whiteford, Md., would like to have the recipe for Heath Bar Cake. QUESTION Joanne Swords, Manheim, would like recipes for hasty pudding and for Cottleston pie. She thinks these are British recipes. QUESTION—Robin O’Brien, Reading, would like a recipe for a hard candy with nuts called Mooshie. Robin also thanks Sarah Clark from Breezewood for sharing many of her won derful recipes. QUESTION —Karen Kinnane, Shartlesville, would like the following recipes: One for a bright red two-layer cake with a creamy white icing like that sold at a snack stand in Rennin ger’s Antiques Market, Adamstown. One for homemade root beer or non-alcoholic ginger beer. One for a cold light as air lemon-flavored dessert served in tiny parfait glasses, which is called Lemon Melting Moments (not a pudding, but with the texture and weight of whipped cream, served in a fancy New York Restaurant in the 19705). QUESTION Karen Kinnane, Shartlesville, would like a recipe for garlic ring bolonga; for clear cranberry jelly that can be molded in shapes; for a yeast bread shaped like a dragon, which is sold every year at an antique shop on Church Lane, N.J. Karen writes that she has never been able to even taste one because the baker only makes two and the "help” buy them before the sale opens. The dragon appears to have an egg wash which gives a shiny golden brown color and a raisin in the eye. QUESTION Mrs. Wayne L. Miller, Bruceton Miles, W. Va., would like recipes using cabbage, for oranges, and for coconuts. Also, she wants a recipe for- a very rich cookie dough that is crisp but not hard, which may be iced between layers and served at weddings or on other special occasions and a recipe for frosting used on wedding or birthday cakes that is not greasy. She also wants more salad dressings made from scratch. QUESTION —Louise Graybeal, Renick, W.Va., would like a recipe for pancake syrup that is light in calories. QUESTION I.M. Filler, Brookfield, Mass., would like a recipe for stuffed pumpkin or as one friend called it, Poor Man's Turkey. She thinks it is an old New England recipe. QUESTION—Jean Nestler, Halifax, would like a recipe for lime gelatin and cottage cheese salad that was served at the Harvest House Restaurant in Colonial Park during the early 19705. QUESTION —Anne Wiegle, Potts town, would like a recipe for pickled herring. She wrote that years ago, her family made it by cleaning, splitting, and deheading the herring. The fish was salted and packed in barrels. The fish juice leaked out and formed the brine. She needs to know the ratio of salt to pounds of fish. QUESTION Velma Winters, Manheim, would like a recipe for baked potato soup. QUESTION —Anna Lehman, Hershey, would like a recipe for black walnut chipper cake. QUESTION Ruth Best, Newburg, wants recipes for diabetic jams and jellies of several different fruit flavors. 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 hollowed-out pumpkin for serving. She mislaid the recipe and would like it again. Does anyone know to what recipe she is referring? QUESTION Becky Shires, Oxford, would like a recipe for lemon meringue cake. She had a piece at Miller's Smor gasbord near Lancaster recently. The layer cake had a filling between layers and pecans on the outside. ‘Dough’s’ (Continued from P«0« B«) PEANUT BUTTER MUFFINS IV* cup flour 14 cup sugar 1 tablespoon double-acting bak ing powder '/] cup salad oil 14 cup raisins % cup milk 14 cup peanut butter 14 teaspoon salt Preheat oven to 400 degrees. Grease 12 214 -inch muffin cups. In large bowl, with fork mix flour, sugar, baking powder, and salt In medium bowl, beat milk, peanut butter, salad oil, and egg until smooth. Stir peanut butter mixture into flour mixture just until mois tened. Do not overmix or muffins will be tough; batter should be lumpy. Stir in raisins. Spoon batter into prepared muffin pan cups, fill ing each cup until about M full. Bake muffins about 20 minutes or until well risen and golden. Check with toothpick inserted in center of muffin to see if clean and dry. Yield: I dozen muffins (210 calo ries per muffin). Rachel Tanis Centre Co. Dairy Princess QUICK ROLLS 1 package yeast dissolved in 2 cups warm water Add: 'A cup shortening 1 egg 4 cups self-rising flour Mix well. Put in refrigerator; when ready to cook, spoon into muffin pans. Fill each muffin tin about half full to make nice size roll. Put remaining dough in refrigerator and use as needed. Will keep about one week. Keep covered with a tight top. QUESTION Andy Andrews, Brownstown, would like a recipe for pumpkin-flavored candy apples. QUESTION Do any readers have a recipe for home made ice cream made with potatoes? ANSWER Ruth Ann Burke, York, wanted 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. Thanks to Pauline Martin, Narvon, for sending a recipe. Firehouse Potato Vegetable Soup 2 10 'A -ounce cans beef broth (bouillon) 2 cans water 1 pound ground beef 1 teaspoon salt Dash pepper 3 medium potatoes, unpeeled 10-ounce package frozen mixed vegetables In large saucepan, bring broth and water to a boil. Combine beef, salt, and pepper. Drop marble-sized meatballs into sim mering broth. Slice potatoes 'A -inch thick. Add to broth along with mixed vegetables. Simmer 10 to 15 minutes or until pota toes are tender. ANSWER—Mrs. Wayne L. Miller. Bruceton Miles, W. Va., wanted a recipe for pumpkin butter. Thanks to Nancy Kramer, Newmanstown, for the pumpkin butter recipe. Pumpkin Butter 3V4 cups cooked, mashed pumpkin 1 tablespoon pumpkin pie spice 1 box Sure Jell Mix together in large kettle, bring to a boil. Add 4% cups sugar. Mix thoroughly and bring to a rolling boil. Boil one minute, stirring constantly. Place in Jars and seal. Process 10 minutes in boiling water bath canner. ANSWER —R.W. of Dayton, Va., wanted a recipe for Piz za Hut's bread sticks and deep dish pizza dough. Check the "Home On The Range" column on page 86. SESAME BREAD 3 cups whole wheat flour 2'A teaspoons baking powder A cup toasted sesame seeds Vi cup sugar 'A cup shortening 2 eggs •1 teaspoon grated lemon rind 114 cups milk 1 tablespoon untoasted sesame seeds Stir together flour, baking pow der, and toasted sesame seeds. Cream sugar and shortening until fluffy and beat in eggs. Blend in the lemon rind and milk. Add all at once to dry ingredients. Stir only until blended. Turn batter into greased loaf pan. Sprinkle the untoasted sesame seeds on top. Bake at 3SO degrees for 60-70 minutes. Serve with part skim milk ricotta cheese. OATMEAL BREAD 2 cups boiling water 1 cup quick oats 'A cup whole wheat flour 'A cup brown sugar 1 tablespoon salt 2 tablespoons butter I package dry yeast 5 cups all-purpose flour X A cup warm water Pour boiling water over oats, whole wheat flour, sugar, salt, and butter. Cool until lukewarm. Dis solve yeast in 'A cup warm water. Add to batter enough flour to make a smooth elastic dough. Place in greased bowl and let rise until doubled in bulk. Shape into two loaves and put in greased loaf pans. Bake at 330 degrees for about 30 minutes. Bread is done when a dull sound is heard when top is lightly patted. Remove from pans. Grease with butter for a soft crust and cover with a cloth until cool. If desired, use a little more brown flour and a little less white. Lucy Martin Narvon BJ. Light Lebanon (Turn to Pag* B 20) Penn State Extension ORANGE NUT BREAD 1 cup sugar /* cup water 'A cup slivered orange rind 'A cup butter 1 cup fresh orange juice 2 eggs, slightly beaten 2'A cups all-purpose flour 3 teaspoons baking powder Vi teaspoon baking soda 1 teaspoon salt 1 cup finely chopped walnuts Combine sugar and water in saucepan. Add orange rind and cook, stirring occasionally until sugar dissolves. Cool over low heat an additional S minutes, conti nuing to stir. Remove from heat, add butter and stir until melted. Cool slightly. Add orange juice and eggs; mix well. Mix together flour, baking powder, baking soda, salt, and nuts. Add to orange mix ture, stirring only until moistened. Pour into greased and waked loaf pan. Let stand 20 minutes. Bake in 350 degree oven for 65-70 minutes; remove from pan and cool completely. Makes one loaf. To prepared slivered orange rind, cut strips of rind from 2 to 3 oranges with vegetable peeler, then cut rind with scissors or knife into fine slivers. JANE’S WHOLE WHEAT BREAD 1 package dry yeast 'A cup firmly packed brown sugar 3 teaspoons salt % cup shortening 3 cups whole wheat flour 5 cups white bread flour Soften yeast in 'A cup warm water. Combine 2‘/iCups hot water, sugar, salt, and shortening. Cool to lukewarm. Stir in whole wheat flour and 1 cup white flour, beat well. Stir in yeast. Add enough remaining flour to make a soft dough. Turn onto lightly floured surface. Knead 10 to 12 minutes or until smooth and satiny. Shape into ball. Place in lightly floured bowl, cover. Let rise about one hour and 30 minutes or until doubled in bulk. Punch down. Cut in two portions. Shape each into a smooth ball, cover. Let stand 10 minutes. Shape into two loaves. Place in greased loaf pans. Let rise about one hour and IS minutes or until doubled in bulk. Bake at 375 degrees about 4S minutes. Cover with foil last 20 minutes, if neces sary to keep from becoming too brown. Jane Treichler Kutztown CHEESE BREAD 6 cups all-purpose flour 2 packages quick-rising yeast 1 tablespoon sugar 1 teaspoon salt 1 cup milk % cup butter, cut into 1-inch slices 4 eggs 2 cups shredded sharp Cheddar cheese VA cup mashed potatoes In large bowl, combine 2 cups flour, yeast, sugar, and salt Mix well. In small saucepan over low heat combine milk and butter; heat until butter melts. With mix wer at low speed, add to flour mix ture; beat in eggs, occasionally scraping bowl with rubber spatula. Beat 3 minutes on high speed. With spoon, stir in cheese, pota toes, and lineups flour. On floured surface, kneed in enough remaining flour to make moderate ly Arm dough. Let stand IS minutes. Roll into strips on greased cookie sheet or use bread pans for loaf. Bake at 375 degrees for at least 30 minutes, until lightly bronwed and springy to touch. Rachel Tanis Centre Co. Dairy Princess
Significant historical Pennsylvania newspapers