88-Lancaster Farming, Saturday, March 11, 1995 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 Fanning, 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 Dot Wibel, Lykens, would like to know where to obtain citron seed to grow her own citron for season ing recipes. QUESTION—Josie Dolenti, Pottstown, would like a recipe for making Whoopie Pies like those sold at Shady Maple Far mer’s Market. She’d like to know how to make the filling with out using egg whites because of the danger of samonella poisoning. QUESTION Beth Ehrisman, Richfield, would like a recipe for Pizza Hut’s bread sticks and deep dish pizza dough. QUESTION Doris Brenize, Shippensburg, would like the recipe for starter juice for the Hawaiian Friendship Fruit Cake that was printed in this paper on Feb. 18. QUESTION —Cecil Mellott, Needmore, would like a recipe for sawmill gravy. QUESTION Shirley Jean Ash, Bridgeport. W.V., would like to know if strawberries may be canned in a light syrup like other fruit. QUESTION Shirley Jean Ash, Bridgeport, W.V., would like recipes using IV4 pounds ground beef. QUESTION Karen Kinnane, Shartlesville, would like a recipe for cranberry candy, which is made with canned cran berry sauce, red Jell-O, and chopped nuts. It’s poured into a pan to chill, cut into bars and rolled in granulated sugar. It's a very pretty, bright red with a sparkle "from the sugar. QUESTION Yvonne Musser, Lancaster, would like a recipe for buckwheat pancakes that cook high and light with a brown crusty edge. QUESTION Beth Ehrisman, Richfield, would like a recipe for Catalina sweet and sour red dressing. QUESTION Helen Spencer, Troy, would like recipes for spaghetti salad. QUESTION Dolly Getty, Oxford, would like recipes for muffin mix and quick bread mix in which the dry ingredients may be combined ahead of time and stored until ready to bake. QUESTION Janet Rutz, Carlisle, would like recipes to use dried cranberry beans. QUESTION Frank T. Cat of Millerstown, would like a recipe for English toffee cookies like those sold by Weis Mark ets. The cookies are great tasting and don’t crumble for children. QUESTION Joanne Swords, Manheim, would like a recipe for Cottleston pie, a British recipe. QUESTION Karen Kinnane, Shartlesville, would like a recipe 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, NJ. QUESTION—Louise Graybeal, Renick, W.Va., would like a recipe for pancake syrup that is light in calories. QUESTION Andy Andrews, Brownstown, would like a recipe for pumpkin-flavored candy apples. QUESTION Sarah Clark, Breezewood, would like recipes for angel hair fudge and for white bark fudge. ANSWER An East Earl reader asks wanted to know what she is doing wrong when she bakes a pumpkin custard pie. It separates and gets watery instead of staying creamy after baking. Thanks to Sharon Ginder, Manheim, who said that she had the same problem until her mother-in-law said do not separate the eggs. Add the whole egg instead of beating the egg whites separately. Cook's Question Comer BLUEBERRY MUFFINS 2 cups flour VA cups sugar 3 teaspoons baking powder 'A teaspoon salt 'A cup shortening 'A cup milk 2,eggs 2 cups flesh whole blueberries 1 tablespoons sugar 1 teaspoon cinnamon Preheat oven to 375 degrees. In a large bowl, combine flour, sugar, baking powder, and salt Blend in shortening and mix until lumpy. Add milk and eggs, blend. Gently stir in blueberries. Grease and flour muffin tins or use paper baking cups. Fill two-thirds full. Sprinkle with sugar and cin namon mixture. Bake 375 degrees about 25 minutes. Cool IS minutes before removing from tins. Patty Ashton Scheelsburg CRANBERRY-ORANGE MUFFINS 1 egg 1 cup milk V* cup salad oil 2 cups all-puipose flour A cup sugar 3 teaspoons baking powder 1 teaspoon salt 1 tablespoon grated orange peel 1 cup cranberries Heat oven to 400 degrees. Grease bottoms of 12 medium muffin cups (2’A -inches in diame ter). Beat egg; stir in milk and oil. Mix in remaining ingredients just until flour is moistened. Batter should be lumpy. Fold in grated orange peel and cranberries, cut in half into batter. Fill muffin cups two-thirds full. Bake2o to 25 minutes or until gol den brown. Immediately remove from pan. 12 muffins. Crystal Couch Huntingdon Co. Alt. Dairy Princess BANANA OATMEAL MUFFINS '/< cup butter V* cup brown sugar, packed 1 egg, beaten I cup butteimilk 1 cup rolled oats 1 cup flour 1 tablespoon baking powder 'A teapsoon salt Vt teaspoon allspice 2 medium bananas, chopped ANSWER Ruth Best, Newburg, wanted recipes for diabetic jams and jellies of several different fruit flavors. Thanks to Ida Keeny, New Freedom; Naomi Blank, Kinzers; Dot Waibel, Lykens; Barbara Randall, Holcomb, N.Y., and others for sending recipes. 1 quart peeled peaches 3 to 4 teaspoons artificial sweetner 2 tablespoons lemon juice 1 box powdered pectin Crush peaches in saucepan. Stir in lemon juice, powdered pectin, and sweetner. Bring to boil and boil one minute, stir ring constantly. Remove from heat. Continue to stir 2 minutes. Pour into sterilized jars to'/«-inch of top. Screw band.tightly. When cool, store in refrigerator. Yields 214 half pints. For strawberry jam, substitute strawberries for the peaches and reduce lemon juice to 1 tablespoon. 2 teaspoons unflavored gelatin 1 cup unsweetened apple juice V* teaspoon lemon juice Few drops yellow food coloring Artificial sweetener to equal % cup cup sugar, to taste. Soften gelatin in V* cup cool juice. Bring remaining Juice to boil. Remove from heat and add gelatin, stirring until dissol ved. Add lemon juice, coloring and sweetener. Store in refrigerator and use within a short time. Muffins (Contlmrad from Pago B 6) Cream together butter and brown sugar. Mix in egg and but termilk. Mix together oats, flour, baking powder, salt, and allspice. Add to creamed mixture. Stir in bananas. Spoon carefully into greased or paper-lined muffin tins. Ailing almost full. Bake in preheated 400- to 425-degree oven for 20-25 minutes or until golden brown. For variation: add 1 cup chopped fresh peaches in place of bananas or use one cup chopped mixed canned fruit. ORANGE-YOGURT MUFFINS 3 large oranges 'A cup sugar 2 tablespoons water 5 tablespoons unsalted butter 2 cups all-purpose flour VA teaspoons baking powder 1 teaspoon baking soda 'A teaspoon salt 2 eggs V* cup plain yogurt V* cup milk Preheat oven to 375 degrees. Butter standard-size muffin cups. Finely grate the zest from oranges, removing the bright orange portion of the peel. You should have about A cup zest. Combine the zest, 'A cup sugar and the water in a small saucepan. Stir over medium heat for 2 minutes, until sugar dis solves. Add the butter and stir until melted, about one minute more. Set aside. In a medium bowl, stir and toss together flour, baking powder, baking soda, salt, and die remain ing A cup sugar. Set aside. In a larger bowl, whisk together eggs, yogurt, milk, and reserved orange mixture until smooth. Add the combined dry ingredients and stir just until blended. Spoon into the prepared muffin tins, filling each about % full. Bake until a toothpick inserted in the center of a muffin comes out clean, about 15-20 minutes. Cool in pan for 3 minutes, then remove to a wire rack to cool. Glaze for muffins; 1 cup confectioners’ sugar 'A teaspoon grated orange zest 2 tablespoons flesh orange juice Mix all together and glaze muffins. Mrs. Anthony Hathaway Pittstown, NJ. Peach Jam Apple Jelly (Turn lo Pegs B 14) FRENCH BREAKFAST MUFFINS l A cup shortening 'A cup sugar 1 I'Acups all-purpose flour or cake flour IV4 teaspoons baking powder 'A teaspoon salt V* teaspoon nutmeg Vi cup milk Cinnamon-sugar mixture: Vi cup sugar 1 teaspoon cinnamon ‘A cup butter, melted Heat oven to 350 degrees. Grease IS medium muffin cups 2V* -inches in diameter. Mix thor oughly shortening, 'A cup sugar, and egg. Stir in flour, baking pow der. salt, and nutmeg alternately with milk. Fill muffin cups two-thirds full. Bake 20 to 25 minutes. Mix 114 cup sugar and the cinnamon. Immedi ately after baking, roll puffs in melted butter, then in cinnamon sugar mixture. Serve hot. 15 muffins. Sarah Clark Breezewood QUICK APPLESAUCE MUFFINS 2 cups biscuit mix % cup sugar 1 teaspoon cinnamon 'A cup applesauce '/«cup milk 1 egg slightly beaten 2 tablespoons oil V* cup chopped nuts Topping; 2 tablespoons melted butter /* cup sugar 'A teaspoon cinnamon Preheat oven to 400 degrees. Grease muffin cups. Combine bis cuit mix, sugar, and cinnamon. Add applesauce, milk, eggs, oil, and nuts. Mix well. Fill muffin cups two-thirds full. Bake 12 minutes or until lightly browned. In a small saucepan, combine 3 topping ingredients and stir until sugar dissolves. Top each muffin with sugar-cinnamon mixture. Cool. Makes one dozen. Patty Ashton Schellsburg OATMEAL CREAM CHEESE MUFFINS 1 cup quick or old-fashioned oats 1 cup milk '/> cup brown sugar, packed 'A cup vegetable oil 1 egg, beaten VA cups flour IVi teaspoon baking powder 'A teaspoon salt 3 ounces cream cheese Topping: 2 tablespoons quick or old fashioned oats 2 tablespoons brown sugar, packed In medium bowl, place oats and milk. Let stand 30 minutes. Stir brown sugar, oil and egg into soaked oats. Combine flour, bak ing powder, and salt. Stir into oat mixture just until blended. Do not over mix. Spoon half the batter into 12 paper-lined muffin cups. Place about one teaspoon cream cheese into center of batter of each cup. Top with remaining batter, making sure cream cheese is cov ered with batter. For topping, combine oats and brown sugar. Sprinkle over batter. Bake at 350 degrees about 20 minutes or until center is set. Remove muffins from pan. Cool on rack. Makes 12 muffins. Sarah Clark Breezewood Crystal Couch Huntingdon Co. Alt. Dairy Princess
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