BS-Umcasttr Fwnilng, Saturday, January 13, 1996
My pe. ,. |k your
recipe request to Lou Ann Good, Cook’s Question Cor
ner, In care of Lancaster Farming, P.O. Box 609, Ephrata,
PA 17522. There’s no need to send a BASE. If we receive
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 Michele Millerton, Powlison, would like a
recipes for breadstlcks and the tomato sauce In which to dip
the breadstlcks. She likes those served by Pizza Hut.
QUESTION Carol Grove would like a recipe for choco
late chip cookies that stay moist and chewy. Any secrets to
keeping the cookies from drying out in a few days.
QUESTION Betty S. Ensor, Owings Mills, Md., would
like a recipe for the apple cinnamon bread that tastes like that
made at Shady Maple Farm Market in East Earl.
QUESTION—Beth Graves, Columbia, would like a recipe
for Depression Potato Soup made with ground beef, onions,
and diced potatoes. She tasted this unusual dish at a book
store recently and said the soup was delicious.
QUESTION A Kutztown reader would like a recipe for
pepperoni made with venison or beef.
QUESTION Cindy Snyder, Bethel, would like a recipe
for old-fashioned opera fudge, not a recipe using cream
cheese.
QUESTION Gail Hunter, Smithsburg, Md., would like
recipes for creamed lettuce and for Trail Mix Bars.
QUESTION L.G. of Mechanicsburg would like a funnel
cake recipe and wants to know where to obtain a funnel cake
mold.
QUESTION Rose Diehl, Bioomsburg, would like a
recipe for Venison and Pork Soupie.
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.
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—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 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 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, 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 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.
QUESTION B.W. Pue, 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?
ANSWER Karen Moyer, Portage, wanted a recipe for
cherry pie filling using frozen cherries. Thanks to Mary Snyd
er, for sending a recipe that she writes may be used by substi
tuting other fruits for the cherries.
1 quart frozen sour cherries
3 tablespoons cornstarch
V 4 cup sugar
Combine cornstarch and sugar to liquid of cherries to make
1 cup. Bring to boil and add cherries until thickened.
1 teaspoon lemon juice or almond extract may be added to
enhance flavor.
Pour cherry filling into unbaked pie shell.
For crumb topping; combine until blended:
% cup flour
Vi cup sugar
Vi cup shortening
Sprinkle crumbs on top of cherries and bake pie in 425
degree oven for 20 minutes. Reduce heat to 350 degrees and
bake until crust is lightly browned.
ANSWER—Louise Graybeal, Renick, W.V., sent a recipe
for fried apples, which Mrs. Musser from Denver had
requested. >
Fried Apples
6 tart apples, peeled and sliced
1 tablespoon butter
'A cup sugar
V* cup maple syrup
Melt butter in a skillet and add sliced apples. Sprinkle with
sugar and syrup. Cover and saute until tender.
ANSWER —Joyce Utterback of Alderson, W.V. wanted a
recipe for old-fashioned buckwheat cakes in which the batter
needs to set overnight. Thanks to Louise Graybeal, Renick,
W.V., for sending a recipe.
Orb Reed & Jim Van Metre’s
Old Fashioned Buckwheat Cakes
Dissolve 1 cake compressed yeast in
Vt cup lukewarm water
Add:
2 cups cold water
Sift together and stir in:
2 cups buckwheat flour
Vt cup cornmeal
Vi cup flour
V/i teaspoon salt
Beat vigorously until smooth. Cover and let stand over
night. In morning, stir in:
2 tablespoons brown sugar or molasses
% cup butter, melted, or vegetable oil
1 teaspoon baking soda dissolved in Vi cup hot water
Let stand at room temperature for 30 minutes and fry.
Makes 36 4-inch pancakes. Refrigerates well.
ANSWER—Thanks to Ruth Boyd, Alburtis, for answering
the request for Betty Farrell of Lindley, N.Y.
Chocolate Scoteheroos
1 cup sugar
1 cup light Karo
1 cup peanut butter
6 cups rice crispy cereal
6 ounces semi-sweet chocolate morsels
6 ounces butterscotch morsels
Combine sugar and syrup in 3-quart saucepan. Cook over
moderate heat, stirring frequently until mixture begins to
bubble. Remove from heat. Stir in peanut butter; mix well. Add
rice crispies; stir until well blended. Press mixture into but
tered 13x9-inch pan.
Melt together chocolate and butterscotch morsels over hot
but not boiling water, stir until well blended. Remove from
heat. Spread evenly over cereal mixture. Cook until firm. Cut
into bars. Yields: 48 bars. 2xl-inches.
Cherry Pie Filling
(Turn to Page B 9)
Health
(Continued from Page BO)
FRUITY ANGEL FOOD CAKE
4-ounce package vanilla pud
ding mix
2 cups skim or low-fat milk
8 ounces low-fat vanilla yogurt
1 angel food cake, cubed
2 cups ripe bananas, sliced
3 cups canned peaches, juke
drained
In a mixing bowl, beat the pud
ding mix and milk until they are
thick. Add yogurt and beat again.
Cover and refrigerate for at least
30 minutes.
Put the cake cubes in the bottom
of a 214 -quart glass bowl. Pour
one cup of the refrigerated yogurt
mixture over the cake cubes. Add
one cup bananas and I'Acups
peaches. Pour the remaining
yogurt mixture over this fruit Top
with the remaining bananas and
peaches. Cover and put in the
refrigerator for at least three hours
before serving.
Makes 10 one cup servings.
Calories 297; fat '/gram;
cholesterol 2 mil; and sodium 270
mil.
Bradford Co. Extension
MOCK SAUSAGE PATTIES
1 pound ground turkey or
chicken
Vi cup salt-free seasoned bread
crumbs
2 tablespoons low-sodium
chicken broth
2 tablespoons minced onion
1 tablespoon vegetable oil
Vi teaspoon ground sage
Vi teaspoon ground thyme
Vi teaspoon ground black
pepper
1 large egg white
In medium-sized bowl, combine
all ingredients, except egg white.
Using hands, blend ingredients
well. Gently beat egg while with a
fork; add to mixture and incorpo
rate with hands or large wooden
spoon. Shape into 12 patties. Place
on non-stick cookie sheet. Broil
3-4 inches from heat source 4-5
minutes or until light brown. Turn
and broil additional 2-3 minutes,
or until cooked through. Makes 6
servings.
Am. Cancer Society
APPLESAUCE
MAPLE MUFFINS
2 cups whole wheat flour
1 tablespoon baking powder
VA cups unsweetened apple
sauce
'A cup maple syrup
2 egg whites
'A cup raisins or chopped
walnuts
Combine the flour and baking
powder, and stir to mix well. Add
the applesauce, maple syrup, and
egg whites, stir just until the dry
ingredients are moistened. Fold in
the raisins and walnuts.
Coat muffin cups with nonstick
cooking spray, and fill V* full with
the batter. Bake at 3SO degrees for
16 to 18 minutes, or just until a
wooden toothpick inserted in the
center of a muffin comes out clean.
Remove the muffin tin from the
oven, and allow it to sit for 3
minutes before removing the muf
fins. Serve warm or at room temp
erature. Yield: 12 muffins.