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BS-Lancsster Firming, Saturday, December 2, 1995
H you aro looking for a roclpa 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 BASE. If we re
ceive an answer to your question, we will publish It as
soon as possible. Sometimes we receive numerous
answers to the same request, and cannot prim each one.
Answers to recipe requests should be sent tothe same
address.
QUESTION Kathryn Heberling, Falls Creek, is looking
for teaberry flavoring to use in hard tack candy and in ice
cream.
QUESTION —Mrs. Musser, Denver, wants to know how to
make fried apples like those served in restaurants with the
vegetables. It is not a dessert.
QUESTION Renee Fitzpatrick, Annville, would like a
recipe for Chicken Stoltzfus.
QUESTION Linda Ludwig, Reading, would like recipes
for banana crumb cake, blueberry and cinnamon raisin
bagels, pumpkin pie that has about % -inch layer of egg
whites across the top when finished baking, and apple tart
with syrup topping like those sold by Ruppert’s Bakery at the
Leesport Auction years ago.
QUESTION Corinne Lyter, Port Royal, writes that she
remembers seeing a request for cinnamon twists like those
served by Pomeroy’s coffee shop in Harrisburg years ago.
She missed the recipe. Did anyone clip it or have it in their
files?
QUESTION Iris Weaver, Mohnton, would like some
recipe for sugarless desserts that are easy to make.
QUESTION Sarah Clark, Breezewood, would like
recipes for a Cheesecake made with a layer of caramel then
baked with a layer of spicy apples on top; an ice ball rolled in
coconut and flavored with rum; a banana drop cookie, a cake
called beehive cake, and a white potato pie.
QUESTION A reader would like a recipe for baked
doughnuts that are light in texture.
QUESTION Harold Mattoon, Avoca, N.Y., would like a
recipe for bloomin’ onions that are popular in several restaur
ants. Also, where can the onion cutter be purchased?
QUESTION Eileen Dove, Upper Tract, W.V., would like
a recipe for pink and white layered coconut cream candy.
QUESTION Gladys Lillya, Salem, N.J., would like a
recipe for Amish Old-Fashioned Puffy Sugar Cakes, which
are sold at Good & Plenty Restaurant, Lancaster.
QUESTION Mrs. Larry Groff, Denver, wants to know
how to roast chestnuts. Are they roasted in an oven or in the
wood stove over an open fire.
QUESTION Joyce Shoemaker, Mt. Joy, would like a
recipe for lemon dill bread.
QUESTION Debra Shull, Landisburg, would like a
recipe for making sharp cheese using goat’s milk.
QUESTION A McAlisterville reader would like a recipe
for a friendship cake with streusel topping.
QUESTION Mrs. Charles Creasy of Wrightsville would
like a detailed recipe for making beef tripe.
QUESTION F. Eleanor Rebuck is on a fat- and salt-free
diet. She would like to know the ingredients used in soft ice
cream or frozen custard.
QUESTION —J.M. Koser, Narvon, would like a recipe for
Brown Bobby Cookies, which were popular about 50 years
ago. The cookies were triangular with a triangle hole in the
center. They were made in a special griddle like a waffle iron
and frosted. Flavors included chocolate, vanilla, and spice.
She would like both the recipe and information on the griddle.
QUESTION Mrs. Howard Glenn of Lawrence County is
looking for a recipe for dumplings that are made, wrapped in
cheesecloth and boiled in water.
QUESTION—A reader would like a recipe for corn pie that
tastes like that served at Cloister Restaurant in Ephrata.
Cook's
Question
Comer
Holiday Baking
(Continued from Pago B 6)
THE FRUITCAKE HATER’S
FRUITCAKE
3 large navel oranges
1 cup dried cranberries
34 cup golden raisins
14 cup each: currants, dried apri
cots. chopped
2 cups granulated sugar
1 cup butter, at room
temperature
4 eggs
1 teaspoon vanilla
3 cups all-purpose flour
1 teaspoon baking soda
54 teaspoon ground cinnamon
54 teaspoon each: ginger,
nutmeg
1 cup buttermilk
1 cup chopped walnuts
Icing:
8-ounces cream cheese, room
temperature
6 tablespoons confectioners’
sugar
Dried fruit (for garnish,
optional)
Preheat oven to 32S degrees.
Butter and flour 10-inch tube pan.
Grate the zest from oranges to
make 3 tablespoons for cake and 2
teaspoons for icing. Squeeze
QUESTION Becky Hedden, Lewisberry, would like a
recipe for salt-rising bread made with salt-rising yeast. She
had tasted it in western New York state.
QUESTION Louise Graybeal, Renick, W.V., would like
to know where she can purchase flaked hominy. She had
requested this some months ago. Someone sent an answer
but when Louise checked it out the Merchant’s Grocery Co.
Inc. wrote that they stopped selling it 25 years ago.
QUESTION B.W. Rue, Rocky Ridge, Md., would like
directions for making realistic gingerbread people that are
used in crafts. Some are puffy and others are thick and flat.
How is the dough made and colored and the features
painted?
QUESTION Dick Taylor, Allentown, N.J., would like a
recipe for hot pepper sauce using lime Juice and carrots as
opposed to the traditional method of using vinegar and toma
toes. He writes that lime juice enhances the pepper flavor
more than vinegar.
QUESTION Dee Crowder, Gettysburg, is looking for a
recipe similar to Rotel or Chi-Chi’s Tomato and Green Chilies.
ANSWER A reader wanted to know if neck pumpkins
may be used to make pancakes, if the pumpkin may be fried,
and it may be used to make pudding on top of the stove?
Thanks to Anna Martin, Denver, for sending both pancake
and pudding recipes.
Pumpkin Pancakes
Use your favorite pancake mix. For every 2 cups of the dry
mix used, add 'A cup pumpkin, 'A teaspoon ground cinna
mon, '/« teaspoon ground allspice, egg, and liquid ingredients
required on the recipe directions. Cook as directed. If batter is
too thick, add 1 to 2 tablespoons milk or water to achieve pour
ing consistency.
3-ounce box butterscotch pudding and pie filling mix
2 cups milk
'A cup cooked pumpkin
Combine ingredients and cook as directed on package
ANSWER Marvin Klait, Wilmington, Del., wanted a
recipe to make sugar-free cookies for diabetic friends. Thanks
to Anna Martin, Denver, for sending a recipe.
Dietetic Applesauce Cookies
1 % cup cake flour
V 4 teaspoon salt
1 teaspoon cinnamon
'/« teaspoon nutmeg
Vi teaspoon cloves
1 teaspoon baking soda
% cup butter
1 tablespoon Sucaryl solution or 24 tablets, crushed
1 egg
1 cup sugarless applesauce
Vi cup raisins
1 cup all-bran cereal
Sift together flour, salt, seasonings, and baking soda. Mix
together butter, sucaryl, and egg until light and fluffy. Add flour
and applesauce alternately. Mix well. Fold in raisins and all
bran. Drop by teaspoonful one inch apart on cookie sheet.
Bake at 370 degrees for 20 minutes. Makes 4 dozen cookies,
39 calories per cookie.
oranges to yield 34 cup juice for
cak and 54 cup for icing. Set aside.
In medium saucepan, combine
dried cranberries, raisins, currants,
apricots, and 34 cup orange juice.
Bring to a boil; reduce heat and
simmer 5 minutes or until fruit is
plumped. Drain well; set aside.
In large mixer bowl, cream
sugar and butter until light and
fluffy. Add eggs, one at a time;
beat well. Add 3 tablespoons
grated orange zest and vanilla; beat
well. Alternately add combined
dry ingredients and buttermilk to
creamed mixture, beginning and
ending with flour mixture. Stir in
walnuts and fruit Pour batter into
prepared pan. Bake about 1 hour
and IS minutes or until golden
brown and a wooden pick inserted
in center comes out clean. Cool in
pan 10 minutes. Remove to wire
rack; cool completely.
For icing, beat together cream
cheese and confectioners’ sugar
until smooth. Add 14 cup orange
juice and 2 teaspoons orange zest;
beat well. Spread icing on top of
cake. Garnish with additional
dried fruit if desired.
Note: Cake can be made S days
ahead; cover and refrigerate. Bring
Pumpkin Pudding
(Turn to Pago B 20)
% r>
ITT
to room temperature 30 minutes
before serving. To freeze, wrap
tightly in freezer wrap, heavy-duty
aluminum foil or plastic freezer
safe bags. Freeze up to 2 months.
Defrost in refrigerator; bring to
room temperature 30 minutes
before serving.
Am. Dairy Association
AUNT EVELYN’S
MOLASSES COOKIES
14 cups flour
4 cups sugar
2 cups butter
2 cups molasses
5 eggs, beaten
314 tablespoons baking soda
'/icup boiling water
1 pound dates, chopped
1 pound seedless raisins
l'/i teaspoon salt
1 egg, beaten to spread on top of
unbaked cookies
Sift flour and sugar. Add butter
and salt. Mix with hands as for pie
dough. Add molasses, beaten eggs,
boiling water in which baking soda
has been dissolved. Beat. Cook
dates and seedless raisins in
IVi cups water until jVater evapo
rates. Cool. Add raisin and date
mixture to molasses mixture. Mix
well. Refrigerator dough over
night. Grease cookie sheets. Roll
about l A cup dough on lightly
floured surface until you have a
long thin sausage shape. Place
three pieces on cookie sheet
lengthwise. Press dough down all
along the rolls. Brush with beaten
egg. Bake at 350 degrees for 12-15
minutes until light brown. Cut into
desired size. Cool. Makes about
275 cookies.
2 tablespoons milk
1 cup salted peanuts, coarsley
chopped
'A cup semi-sweet chocolate
chips, melted
In a medium bowl combine V%
cup of powdered sugar and marsh
mallow creme. Blend thoroughly.
Sprinkle powdered sugar on table
surface pour out marshmallow
mixture and knead in the rest of
sugar. Shape into TA ” square.
Cover with plastic wrap and set
aside.
Heat oven 350°. Line 8” square
pan with foil. In a small bowl, mix
wet ingredients. Press into pre
pared pan. Bake for 10 minutes or
until puffy. Uncover marshmal
low square immediately place
over hot crust
In a medium saucepan over low
heat heat caramels and milk until
caramels are melted. Pour melted
caramel over marshmallow layer,
sprinkle with cooled peanuts.
Drizzle chocolate over peanuts.
Cut into 2” squires.
V . «*
When I tasted these at my aunt’s
house, / knew that I needed this
recipe. The cookies are delicious
and soft. Store them in tight
containers.
You know the saying that you
can’teat one potato chip — it’s the
same with these cookies.
Sarah Clark
Breezewood
SALTED PEANUT
CHOCOLATE
CARAMEL SQUARES
Marshmallow Layer
2'/i cups powdered sugar
1 7 oz. jar marshmallow creme
Crust
1 cup crushed cream filled cho
colate sandwich cookies (about
8-10)
'A cup salted peanuts, finely
chopped
'/ cup margarine or butter,
softened
Topping
36 caramels, unwrapped