BS-Lancaster Farming, Saturday, December 23, 1995
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. 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 Clara Roberts, Gettysburg, would like a
recipe for what she thinks is called Colonial Pumpkin Pie. She
recalls that it used the typical ingredients plus molasses and
allspice.
QUESTION Donna Beyerbach of Oakdale wants a
recipe for buckeyes and for goat milk fudge.
QUESTION A faithful reader would like recipes for
seven-minute frosting with grated apple, piggy bank pork cas
serole, hurricane cake, and two butterscotch cookies, one is
oblong and the other made with raisins and pecans.
QUESTION Karen Moyer, Portage, wants a recipe for
cherry pie filling using frozen cherries.
QUESTION —Betty Farrell, Lindley, N.Y., would like direc
tions for making rice crispy treats made with Karo syrup
instead of marshmallows. She recalls that the recipe was
printed on cereal boxes in the late 1950 s or early 19605.
QUESTION—Anna Martin, Denver, would like a recipe for
a molded dessert made with creme de menthe and lined with
Lady Fingers. She made this years ago but lost the recipe.
QUESTION Carol Grove, Somerville, Va., would like
recipes for gluten-free diets suitable for the holidays. She
especially wants a stuffing recipe suitable for turkey and
chicken.
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.
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, 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.
Cook's
Question
Comer
Holiday Buffet
(Continued from Pago B 6)
CHOCOLATE MINT COFFEE
Serves 4
'A cup whipping cream
2 tablespoons confectioners’
sugar
1 teaspoon vanilla
1 ounce German sweet choco
late, grated
2 cups strong hot coffee
8 tablespoons peppermint
schnapps
Chocolate curls
Beat cream with sugar and van
illa until soft peaks form. Fold in
grated chocolate. Pour hot coffee
evenly into 4 mugs and add 2
tablespoons schnapps to each.
Spoon on whipped cream. Garnish
with chocolate curls and serve
immediately.
ALMOND PATE
Makes about VA cups
8-ounces Brie, rind discarded, at
room temperature
% cup butter, softened
2 tablespoons dry white wine
'A teaspoon thyme
V* cup almonds, slivered and
toasted
Toast almonds in a preheated
350 degree oven until lightly
browned. Remove from oven and
allow to cool while preparing
cheese mixture.
Combine all ingredients except
almonds in a bowl and beat
together with wire whisk until well
blended. Mix in the toasted
almonds. Pack into a serving con
tainer. A stoneware crock is nice.
Cover and chill approximately an
hour before serving. Remove
cheese from refrigerator. Serve
with crackers or fresh vegetables.
Anonymous
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 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 Linda Ludwig, Reading, wanted a recipe for
pumpkin pie that has about V* -inch layer of egg whites across
the top when finished baking. Thanks to a friend from Belle
ville who wrote that any pumpkin pie recipe may be used if you
separate the yolk and whites of the eggs requested in the
recipe. Beat the egg whites to a stiff peak and fold in gently
after all ingredients are mixed.
ANSWER —Mrs. Musser, Denver, wanted to know how to
make fried apples like those served in restaurants with the
vegetables. Thanks to Nina Kochmer, Lake Winola, for a
recipe
6 apples
2 tablespoons butter
2 tablespoons sugar
2 tablespoons molasses
1 tablespoon water
Cut apples in eights. Peel 1 strip of skin from each piece.
Melt butter in skillet. Add sugar, molasses, water, and mix
well. Add apples, cover, cook until tender.
Remove cover; cook until juice is boiled away and apples
are brown.
Serve with breakfast such as with pork sausage, eggs, and
buttermilk biscuits.
BEEF AND CHEESE
PINWHEELS
12 ounces thinly sliced deli roast
beef
4-ounces herb flavored soft
cream cheese
- 4 large 10-inch flour tortillas
2 cups spinach leaves (about 20
leaves)
7-ounces roasted red peppers,
rinsed and drained
Spread cheese evenly over one
side of each tortilla. Place deli
roast beef over cream cheese leav
ing 'A -inch border around edges.
Place spinach leaves ova* beef.
Arrange peppers down center over
spinach. Roll up tightly and wrap
in plastic wrap. Refrigerate at least
30 minutes or up to 6 hours before
serving. To serve, cut each roll
crosswise into 8 slices; arrange cup
side up on serving platter.
MOCHA EGGNOG
1 teaspoon instant coffee
granules
'A cup hot water
32-ounces commercial refriger
ated eggnog
V* to 'A cup brandy
'A cup chocolate syrup
'/icup whipping cream,
whipped
Grated semisweet chocolate
(optional)
Dissolve coffee granules in hot
water. Let cool. Combine coffee,
eggnog, brandy, and chocolate
syrup.
Cover and refrigerate. To serve,
fold in whipped cream and garnish
with grated chocolate. Yields 6
cups.
Fried Apples
(Turn to Paflo B 9)
CEANBERRY EGGNOG
CHEESECAKE
Crust
I'/icups crushed coconut bar
cookies
6 tablespoons butter, melted
Filling:
1 cup sugar, divided
2 envelopes unflavored gelatin
'/ teaspoon salt
4 eggs, separated
IVt cups dairy eggnog
2 8-ounce packages cream
cheese, softened
1 tablespoon grated orange peel
1 teaspoon vanilla extract
Vi teaspoon cream of tartar
1 cup whipping cream, whipped
16-ounce can jellied cranberry
sauce
For crust: Preheat oven to 330
degrees. Combine cookie crumbs
and butter. Press onto bottom and
part way up sides of 9-inch spring
form pan. Bake 8 to 10 minutes or
until golden. Cool completely on
wire rack.
For filling: Combine 'A cup
sugar, gelatin and salt in medium
sized heavy saucepan. Beat egg
yolks slightly and combine with
eggnog; gradually stir into gelatin
mixture. Cook over low to medium
heat, stirring constantly, until gela
tin is dissolved and sauce is slight
ly thickened. Do not boil. Remove
from heat and cool slightly. In
separate bowl, beat cream cheese,
orange peel, and vanilla until fluf
fy. Stir in cooked mixture until
well blended. Refrigerate until
mixture mounds when dropped
from a spoon. In separate bowl,
beat egg whites and cream of tartar
until frothy. Gradually beat in
remaining !A cup sugar, beat until
stiff and glossy. Fold whites and
whipped cream into cream cheese
mixture. Puree cranberry sauce in
food processor or blender until
smooth. Spoon A cream cheese
mixture into crust. Top with
'A cranberry puree. Swirl cranber
ry mixture into cream cheese mix
ture using spatula. Repeat layers
twice. Refrigerate several hours or
overnight
To serve: Place cake on serving
plate. Loosen sides of cake with a
spatula. Carefully remove sides of
pan. Refrigerate until serving time.
Betty Light
Lebanon
HAM AND SWISS ROLLS
Makes 8 dozen
1 pound baked ham, ground
4 ounces Swiss cheese, grated
4 tablespoons Dijon-style
mustard
2 tablespoons poppy seed
1 medium onion, peeled and
minced
1 tablespoon Worcestershire
sauce
2 sticks butter, melted
8 dozen small finger rolls
Mix together all ingredients
(except rolls) until well blended.
Using a serrated knife, slice an
entire package of rolls in half hori
zontally. Spread the bottom half
with V* of the ham mixture,
replace the top half, put the rolls
back in the foil pan in which they
were packaged; wrap with plastic
wrap and then with freezer wrap
and seal tightly. Label and date.
Repeat with remaining rolls.
When ready to serve, remove
from freezer. Preheat oven to 325
degrees. Bake rolls for approxi
mately 20 minutes, until hot
thoroughly.
When I plan to use this as a
spread to serve with crackers and
fresh vegetables, I use only one
stick of butter and several table
spoons of beef broth (enough to
bring to proper spreading
consistency).
Anonymous