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.