BH-Lsncsstsr Farming, Saturday, December 9, 1995 If you are looking for a recipe but cant find It, send your recipe request to Lou Ann Good, Cook’s Question Corner, 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. Sometimes we receive numerous answers to the same request, and cannot print each one. Answers to recipe requests should be sent to the same address. QUESTION I.M. Filler, Brookfield, Mass., would like a recipe for souse. She writes that in New England, they cannot purchase souse and many other fine smoked and cured meats that they were raised with in Pennsylvania. QUESTION Joyce Utterback of Alderson, W.V. would like a recipe for old-fashioned buckwheat cakes in which the batter needs to set overnight. QUESTlON—Elizabeth Littleton, Glen Arm, Md., and Joy ce Utterbock of Alderson, W.V., would like the starter for Amish cinnamon bread. QUESTION Helen Spencer, Hopewell, N.J., would like recipes for the Amish Friendship Starter. She has made so much of the bread and given it away that she would like to stop feeding it for awhile. She asks if it may be frozen because she doesn’t want to lose the ability to make more of it as it is wonderful. 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 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 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 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. Cook's Question Comer Gifts From The Kitchen (Continued from Pag* B 6) GRAHAM CRACKER TREATS Use jelly-roll pan. Break apart graham crackers into individual crackers cover entire pan placing crackers side by side. Melt: 2 sticks butter Stir in and bring to a boil: 'A cup granulated sugar Ladle butter mixture over crack ers, covering to form a light glaze on each. Sprinkle crackers with coarsely crushed peanuts. Bake at 3SO degrees for 10-12 minutes or until lightly browned. Remove from oven, cool for a few minutes then place on waxed paper until completely cool. Store in a cool area. Packs nicely in a tin for gift giving. Any leftover butter mixture may be used to make more crackers. Wanda Martin Lititz QUESTION—A reader would like a recipe for corn pie that tastes like that served at Cloister Restaurant in Ephrata. 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 Mrs. Howard Glenn of Lawrence County wanted a recipe for dumplings that are made, wrapped in cheesecloth and boiled in water. Thanks to Inez Callins, Mid dletown, for sending a recipe. Dumplings * 2 cups flour 3-4 teaspoons baking powder '/: teaspoon salt 2 tablespoons sugar 2 tablespoons shortening or butter 3 A cup milk Apples or peaches, peeled Brown or white sugar to fill Cinnamon or nutmeg Use your own pie crust or make a dough by combining the dry ingredients and cutting in the shortening. Add enough milk to make a reliable dough. Roll it out rather thick on a floured surface. Cut into six squares. Core the apples, slice peaches in half and pit. Fill fruit cen ters with a spoonful of sugar and a sprinkle of spice (may add a pat of butter). Place each fruit on a dough square, pull the four corners together, dampen edges slightly and press to seal. Tie each dumpling in a piece of white muslim or cheese cloth (twist ties work). Drop dumplings into a large kettle of boiling water. Boil 30 minutes. When I was a child, my mother rolled out the dough and used cherries and wild blackberries sometimes for the filling, and sprin kling with sugar, butter, and nutmeg or cinnamon. She rolled it up like jelly rolls, wrappedin a cheesecloth and boiled. This she called Rolly-Polly. Served warm with milk, it was always a treat. ANSWER Iris Weaver, Mohnton, wanted recipes for sugarless desserts that are easy to make. Thanks to Mrs.. Darin Helsel, Woodbury, for sending a recipe. Chocolate Sour Cream Cookies 8 ounces sugar-free chocolate cake mix 3 tablespoons sour cream 1 teaspoon water Use vegetable spray to lightly grease the cookie sheets. Combine cake mix, sour cream, and water in a small bowl. Beat thoroughly. Drop from a teaspoon onto greased cookie sheets. Bake at 350 degrees for 9 to 10 minutes. 1 cookie equals 33 calories, 5 carbohydrates. INDIAN SPICE MIX Vi cup curry powder 2 tablespoons ground cumin 1 tablespoon ground tumeric 2 teaspoons grated lemon rind '/< teaspoon ground cinnamon Vi teaspoon ground cloves Combine all ingredients, stir ring well. Store spice mixture in an airtight container. Yields: % cup. Betty J. Light Lebanon MEXICAN SPICE MIX 'A cup chili powder V* cup paprika 2 tablespoons ground cumin 2 teaspoons garlic powder 1 teaspoon ground red pepper 1 teaspoon salt Combine all ingredients, stir ring well. Store in airtight contain ers. Yields: 1 cup. (Turn to Pago B 20) ITALIAN SPICE MIX Vi cup dried whole oregano V* cup dried whole basil 'A cup dried parsley flakes 3 tablespoons rubbed sage 1 tablespoon garlic powder 1 teaspoon dried whole rosemary 1 teaspoon salt Combine all ingredients, stir ring well. Store spice mixture in airtight container. Yields: 1 cup. _ Betty Light Lebanon CHINESE SPICE MIX 'A cup toasted sesame seeds 3 tablespoons Chinese fine spice powder 2 tablespoons brown sugar 1 teaspoon grated orange rind 1 teaspoon salt Combine all ingredients, stir ring well. Store spice in an airtight container. Yields 1 cup. Betty Light Lebanon Betty Light Lebanon I'A cups all-purpose flour A cup sugar '/> teaspoon salt 'A cup unsalted butter, chilled and cut into small pieces 'A teaspoon vanilla '/i cup English toffee bits for baking Chocolate Glaze: 2 ounces semisweet chocolate, broken into small chunks cup whipping cream For cookies, place flour, sugar, and salt in food processor work bowl fitted with metal blade. Add butter and vanilla, process, pulsing machine on and off, for several seconds, until mixture resembles coarse crumbs. Add toffee bits and process a few seconds more; mix ture will be very crumbly. (Do not overprocess.) Transfer mixture to work surface and knead 2 to 3 minutes. Gather dough into a ball, then flatten into a disk. Wrap in plastic wrap; refrigerate at least one hour to chill completely. Preheat oven to 350 degrees. Place dough on lightly floured sheet of waxed paper; sprinkle lightly with flour. Cover dough with second sheet of waxed paper and roll to 'A -inch thickness. Remove top sheet and cut dough into stars or other shapes with coo kie cutters. Using a spatula, trans fer cookies to unbuttered cookie sheets, spacing about 1-inch apart. Bake 12 to 14 minutes, until light brown. Remove from oven; cool cookies 1 minute on cookie sheets. Transfer cookies to wire racks; cool completely. To prepare glaze, place choco late and cream in a small saucepan. Cook over low heat until chocolate is melted and mixture is smooth, stirring frequently; cool slightly. Place mixture in heavy-duty plas tic freezer bag. Seal bag, removing excess air; snip a small end off one comer. Squeezing bag gently; drizzle glaze over cookies. Let stand until glaze is set, 30 to 60 minutes. Store tightly covered at room temperature 2 days or freeze up to one month. Yield: 20 cookies. ENGLISH TOFFEE STAR COOKIES Assoc.