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 BASE. 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 Ellen McComrey, Oxford, is searching for baked pineapple. QUESTION Mrs. King writes that she had a recipe that she lost for delicious peanut butter marble brownies. Choco late chips are sprinkled in the batter, placed in the oven to melt a few minutes before swirling the chocolate with a knife to marble it. QUESTION Lena Hoover, Shippensburg, would like recipes for instant vanilla, chocolate, and butterscotch puddings. QUESTION —Andy Andrews, Brownstown, would like the recipe for pecan collision, a dessert served at a local smorgasbord. QUESTION —Jean Nestler, Halifax, would like a recipe for Sally Lunn. Is it a bread or a sweet cake? QUESTION —Nancy Pacitti, Philadelphia, writes that she recently visited Lancaster County and enjoyed the lima beans in tomato sauce that is found in most area Pennsylvania Dutch smorgasbords. She would like the recipe. QUESTION —Gladys M. High, Ephrata, and Leah Fisher, Gordonville. would like a recipe for pepper jelly made with red peppers. QUESTION —Teena Fuoss, Unityville, would like to know how to can sweet potatoes. Also, can you freeze zucchini without blanching? Teena said that her mom always did a lot of canning and freezing, but Teena was always too busy help ing her dad in the barn and did not have an interest in house work. Now, she needs to do it because her mom passed away. She was a do-it-from-scratch-type lady and never fol lowed a recipe. QUESTION Ron Kieffer, Hamburg, wants a recipe for black raspberry syrup. QUESTION Marilyn Sensenig, Smyrna, Del., would like recipes for using sourdough starter. June Kummerer, Potts town, would like recipes for Friendship Cake and the starter tor Amish Cinnamon Bread. QUESTION Fannie Stoltzfus, Christiana, would like a recipe to make rice cakes. QUESTION Gina Hawbaker would like to know how to make a salad dressing similar to the house dressing at Atrim House Restaurant in Greencastle. QUESTION Gina Hawbaker’s brothers want to know how to fix chestnuts by roasting and other ways. QUESTION Dorothy Carved would like a recipe for wild rice soup like that served at Lapp’s Restaurant in Granite Run. QUESTION —Brenda Scott, Betlefonte, wants a recipe for cabbage slaw to put on ham and pork barbecues. QUESTION —Brenda Scott, Bellefonte, wants a recipe for a basting sauce to baste a 225-pound roasting pig as It’s being cooked in a large pig cooker. QUESTION Sue Werner, Lebanon, would like a recipe for alfalfa jelly. She writes that her family tasted it at the Farm Show. Although she felt like she was eating grass, her son loved it. QUESTION Jackie Hall would like a recipe for a straw berry and banana dessert like that served at Shoney’s Restaurant. QUESTION —A reader would like a recipe for Dutch Loaf made with beef and pork. QUESTION A reader would like the recipe tor evapor ated milk. QUESTION Andy Andrews, Brownstown, would like a recipe for pumpkin-llavored candy apples. Cook's Question Comer (Continued from Page B 6) FRESH PINEAPPLE MACADAMIA UPSIDE-DOWN CAKE Topping: 'A cup butter, melted 'A cup firmly packed brown sugar 'A cup toasted, chopped maca damia nuts 7 fresh pineapple rings, cut 'A -inch thick Cake: VA cups all-purpose flour 1 cup sugar 2 teaspoons baking powder A teaspoon salt 2 A cup milk 'A cup butter 1 egg I teaspoon vanilla Preheat oven to 350 degrees. For topping, pour melted butter into 9-inch round cake pan. QUESTION Karen Kinnane, Shartlesvitle, 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 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 Karen Kinnane, Shartlesville, would like a recipe for clear cranberry jelly that can be molded in shapes. QUESTION —Louise Graybeal, Renick, W.Va., would like a recipe for pancake syrup that is light in calories. ANSWER Alice Yoder, Lewistown, wanted a recipe for vanilla whoopie pies. Thanks to Shirley Runk, Fern Schlegel, Dalmatia; Anna Joyce Martin, East Earl; Jean Redmond, Mohnton; Linda Groff, Ephrata; and many other for sending recipes. ’/a cup butter 2 cups sugar 1 cup.buttermilk or sour milk 4 cups flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon vanilla Beat together butter and sugar. Add beaten eggs. Sift together dry ingredients. Add alternately with buttermilk or sour milk. Add vanilla. Chill overnight or several hours. Drop on greased cookie sheet. Bake at 350-375 degrees just until edges start to brown. Filling: Beat together: 4 egg whites 4 cups confectioners' sugar Add: 4 teaspoons vanilla Vt cup flour ’/» cup milk Beat together, then add; 4 cups confectioners' sugar 3 cups white shortening Beat well. Spread on cookie. Top with another cookie. A reader writes that vanilla whoopie pies can be made by taking a white cake mix; mix as instructed and add one cup flour. Also, applesauce may be substituted for the same amount of oil for fat-free cakes or whoopie pies. ANSWER Roland Kamoda, Monongahela, wanted a recipe for chicken and biscuits. Thanks to Josepihlne Mate nus, Dallas, for sending a recipe. Chicken With Dumplings Cover a plump chicken with water. Add: 1 teaspoon salt V* teaspoon pepper Cook chicken in boiling water until tender. Prepare dum pling dough. Dumplings: 2 cups flour 2 tablespoons shortening 4 teaspoon baking powder 1 teaspoon salt Milk Combine flour, salt, and baking powder. Cut in shortening. Add milk until a thick drop batter is obtained. Drop by teas poonful into boiling broth. Cover, boll 12 minutes. Serve at Once. (Turn to Pago B 9) Tropical Fruits Sprinkle with brown sugar and nuts. Place one pineapple ring in center of pan over nuts. Cut remaining pineapple rings in half and arrange in circular pattern. Set aside. For cake, in large mixing bowl, combine dry ingredients; mix well. Add milk, butter, egg and vanilla. Blend at low speed until dry ingre dients are moistened; beat 2 minutes at medium speed, scrap ing sides of bowl occasionally. Pour batter evenly over pineap ple. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan 2 minutes. To remove, run knife around edges erf pan. Invert onto serving plate; remove pan. Serve warm or at room temperature. Garnish with fresh mixed berries and whipped cream if desired. Vanilla Whoople Pies Pecans may be substituted for macadamia nuts, if desired. Canned pineapple rings, drained and patted dry, may be substituted for fresh pineapple. FRESH BANANA COOLER 2 medium-sized bananas, sliced 2 tablespoons honey 2 cups cold milk 1 pint vanilla ice cream, softened 'A teaspoon ground ginger, if desired banana slices Place bananas, honey, and a small amount of milk in blender container; cover. Puree until almost smooth. Add remaining milk, ice cream and ginger. Blend until smooth and frothy; about 1 minute. Serve immediately in tall chilled glasses garnished with a banana slice. Makes 454 cups. S. Semmel Northampton-Lehigh Dairy Princess PINEAPPLE COCONUT CHEESECAKE 32-ounces vanilla flavored low fat yogurt 'A cup granulated sugar 2 tablespoons cornstarch Viteaspoon rum extract (optional) l A teaspoon pineapple flavoring 'A teaspoon coconut flavoring 20 ounces crushed pineapple packed in own juice, well-drained 'A cup shredded coconut 2 eggs, lightly beaten Day before; Drain yogurt to make yogurt cheese. The next day; preheat oven td • 32S degrees. Spray an 8-inch pie pan or 7-inch springform pan with., nonstick coating. Drain Place yogurt cheese in sy medium-size bowl. Add sugar, cornstarch, flavorings, coconut and pineapple. Stir gently to blend with a folk. Stir in eggs. Pour mixture into prepared pan. Smooth the top. Bake until center is set, about 25-30 minutes for pie pan or SS-60 for springform pan. Cool slightly on a wire rack. Refrigerate until chilled. Betty Light Lebanon PINEAPPLE PUDDING CAKE Microwave 'A cup butter l A cup sugar 1 egg, beaten 1 cup all-purpose flour 1 teaspoon baking powder 'A teaspoon salt Vi cup milk 8-ounces crushed pineapple, drained, reserving juice 1 teaspoon grated lemon peel 'A teaspoon vanilla 6-ounces unsweetened pineap ple juice V* cup sugar Cream butter and sugar until light and fluffy. Beat in egg. Add remaining ingredients, except pineapple juice and sugar, mixing well. Spread batter into BxBx2-inch baking dish. Micro wave reserved pineapple juice and canned pineapple juice, in a 4-cup measure, uncovered, on full power until boiling; about 5 minutes. Stir in sugar. Pour hot liquid over cake batter. Microwave uncovered on full powder, turning a half a turn every 3 minutes, until wooden pick inserted in cake comes out clean, about 12 minutes. Serve warm or cold. S. Senund
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