BS-Lancnter Farming. Saturday, March is, 1996
If you are looking for a recipe but can’t find It, send 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 SASE. 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—Mrs. Geri Schmidt, Bedminster, would like a
recipe for homemade flat thin pancakes, possibly called
French pancakes.
QUESTION Lois Zechman, Middleburg, would like a
recipe for Miami Beach Birthday Cake, which is a 2-layer cho
colate cake with a topping of graham cracker crumbs, butter,
and chocolate chips, and sugar. White icing is between the
layers and on the side of the cake.
QUESTION Irene Ranker, Mohnton, would like a recipe
with complete instructions on how to make jellied pigs feet.
QUESION Joyce Bachman, Jonestown, would like to
know how to make black diamond steaks.
QUESTION Diane Weiss, Breiningsville, writes that her
mother tasted oatmeal raisin cookies at a bakery in Green
Dragon that she really loves. The cookies are 4-inches wide
and 'A -inch thick. Does anyone know how to make some that
taste similar?
QUESTION—Jean Nestler, Halifax, would like a recipe for
smoked sausage similar to that made by Herpack of Harris
burg during the 19705.
QUESTION Jean Nestler, Halifax, would like a recipe
similar to Kraft’s Dipping Sweet ’N Sour Sauce.
QUESTION—Freda McCune, Fishersville, Va., would like
sugar-free foods for diabetics.
QUESTION—Jean Wilcox would like a recipe for making
homemade polish kielbasie made from fresh pork with mus
tard seeds.
QUESTION Alton Dickinson, Bethlehem, would like a
recipe for Italian bread or rolls that is hand mixed and kneaded
making 4-6 loaves.
QUESTlON—Catherine Shearer, Greencastle, would like
a recipe to make a pork roll.
QUESTION A Kinzers reader would like a recipe for
whole head sauerkraut. After it is fermented, one leaf is
peeled off at a time whenever needed.
QUESTION Lizzie Sensenig, Mifflinburg, would like a
recipe for Magic Shell Chocolate Syrup, which gets hard
when poured on ice cream.
QUESTION Tina Forry, Palmyra, would like a recipe to
make taco seasoning.
QUESTION Lisa Collura, Holtwood, would like a recipe
to make angel cream doughnuts.
QUESTION—Anna Schrader, Townsend, Del., would like
a recipe for making jelly from canned juice. The can says it is
100 percent grape juice, but Anna said that'll tastes sweet to
her and does not appear deep purple like juice made from the
grapes she picks from the vine.
QUESTION Linda Ludwig, Reading, would like recipes
for blueberry and cinnamon raisin bagels, and an apple tart
with syrup topping like those sold by Rupperfs Bakery at the
Leesport Auction years ago.
ANSWER —Jean Nestler, Halifax, wanted a recipe for dip
ping sweet and sour sauce. Here is a recipe that Oorie Dibert,
Everett, prefers.
'A cup brown sugar
4 teapoon flour
1 teaspoon dry mustard
'A cup orange juice
'A cup chili sauce or catsup
% cup barbecue sauce
'A cup Karo syrup
Combine all ingredients and cook until slightly thickened.
Good over chicken nuggets or as a sauce for cooking meats
Sweet and Sour Sauce
ANSWER Gladys Lillya, Salem, N.J., wanted a recipe
for Amish Old-Fashioned Puffy Sugar Cakes. Thanks to Sha
ron Amspacher, Westminster, Md., for sending a family favo
rite handed down from her husband’s grandmother who had
lived in southern York C.
Old-Fashioned Sugar Cakes
2 cups sugar
1 cup butter
1 cup sour milk
5 cups flour or more to make soft dough
2 teaspoons vanilla
3 eggs
1 teaspoon baking soda
Cream sugar and butter. Add sour milk, vanilla, and eggs.
Sift baking soda with 3 cups flour. Add to liquids. Stir in
remaining flour with a wooden spoon. Drop by teaspoonfuls
onto cookie sheet. Bake at 350 degrees for approximately 12
minutes or until lightly browned.
ANSWER Marie Tschudin, Littlestown, wanted an old
recipe for graham cracker cake. We received many recipes
for this request. Look for more of them in the upcoming gra
ham cracker feature printed in the Home on the Range sec
tion of this paper. Thanks to Mildred Hess, Myerstown, who
writes that she is 72-years-old and has three different recipes
and all are good.
Sunshine Graham Cracker Cake
1 cup sifted all-purpose flour
1 cup plus 2 tablespoons sugar
3'A teaspoons baking powder
% teaspoon salt
2 cups graham cracker crumbs
V* cup soft shortening
1 cup plus 2 tablespoons milk
I'A teaspoons vanilla extract
3 eggs
Heat oven to 375 degrees. Stir together flour, sugar, baking
powder, and salt. Add crumbs, shortening, milk, and vanilla.
Beat on low speed of mixer until crumbs are all moistened.
Beat on medium speed for 2 minutes. Add eggs and beat one
more minute. Pour batter into two 9-inch greased, paper-lined
pans. Bake at 375 degrees for 30 to 35 minutes or until cake
shrinks slightly from edge of pan. Cool on wire cake rack.
Remove from pans and frost. Makes two 9-inch layers.
Graham Cocoa Nut Cake
'A cup butter
1 cup granulated sugar
4 eggs, separated
3 cups finely rolled graham crackers
'A cup all-purpose flour
2 teaspoons baking powder
'A teaspoon salt
1 cup milk
1 teaspoon vanilla
1 cup finely chopped walnuts or pecans
1 cup coconut
Whipped cream, optional
Beat butter and % cup sugar until creamy. Add egg yolks
and beat until fluffy. Combine next four ingredients; add alter
nately with milk to creamed mixture. Stir in next three ingre
dients. Beat egg whites until foamy; gradually add remaining
V* cup sugar, beating until stiff. Fold into graham mixture.
Turn into a greased 9-inch tube pan. Bake in a preheated 350
degree oven for about 1 hour or until a cake tester inserted in
center comes out clean. Cool 10 minutes then loosen around
edges and turn out on rack to cool completely. Serve with
whipped cream if desired. Makes 10 servings.
Graham Cracker Cake
S eggs, separated
1 cup sugar
1 cup coconut
1 cup nuts, chopped
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon salt
'A cup melted butter
2 cups crumbs
1 cup milk
Mix together all ingredients except egg whites. Beat egg whites
until stiff and fold into mixture. Pour into greased and floured pan.
Bake at 3SO degrees for about 30 minutes.
ANSWER Beulah Davis, East Fallowfield, wanted a
recipe for New England Clam Chowder. Thanks to Colleen
Lehman, Pine Grove, for sending a recipe.
6 ounces chopped thick-cut bacon
1 large chopped onion
4 4.5-ounce cans chopped clams
2 cans cream of potato soup
12-ounce can low-fat evaporated milk
1 tablespoon black or white pepper
1 teaspoon salt
2 tablespoons chopped chives
% cup parsley
1 quart milk
’/a cup to 1 cup mashed potato flakes
Saute onion and bacon until onion is soft; drain well. Add
clams with juice, cream of potato soup, evaporated milk, pep
per, salt, chives, parsley, and milk. Cook gently, uncovered,
about 30 minutes. Add instant mashed potatoes, bit by bit,
until desired thickness is reached. If necessary, add more
milk or potato flakes. Soup reheats well.
(Turn to Pago B»)
Clam Chowder
Doughnuts
(Continued from Pago B 6)
RAISED DOUGHNUTS
‘A cup milk
'/» cup sugar
1 teapoon salt
Vi cup soft butter
X A cup warm water
2 packages active dry yeast
2 eggs
4 cups sifted all-purpose flour
V* teaspoon nutmeg
Cooking oil
Heat milk in small saucepan on
medium until bubbles form around
edge of pan; remove from heat.
Add sugar, salt, and butter. Stir
until butter is melted. Let cool to
lukewarm. In large bowl of electric
mixer, sprinkle yeast over warm
water, stir to dissolve. Add milk
mixture, eggs, 2 cups flour and
nutmeg. At medium speed, beat
until smooth, about 2 minutes.
With wood spoon or hands beat in
remaining flour until smooth. Cov
er with towel, let rise in warm
place until doubled in bulk. Punch
down dough, turn onto well
floured pastry cloth. Knead 10
times until dough is smooth. Cover
with bowl. Let rest 10 minutes.
Roll out dough one-half-inch
thick. Cut with floured doughnut
cutter. Cover with towel, let rise
until doubled in bulk.
In heavy skillet or saucepan,
slowly heat shortening (2-3-inches
deep) to 375 degrees. Gently drop
doughnuts 3 or 4 at a time into hot
fat Fry until golden brown on both
sides. Remove doughnuts and
drain well on paper towels. Sugar
or glaze if desired.
These lake awhile to make since
I usually double or triple the
recipe. They are good to make on a
rainy or cold day. Sure do taste
good after the work.
Carol Crater
Bellefonte
Real Butter
On Internet
ROSEMONT, IL Welcome
to Butter Net! A new, interactive
site for real butter lovers is sche
duled to appear on the World
Wide Web section of the Internet
under the address
htip://www .rcalbutter.com on
March 18.
The site, sponsored by the
American Dairy Association
(ADA), will become a resource
for information, recipes, lips and
cooking techniques for those who
prefer to cook with butter.
Mary Bergin, head pastry chef
at Spago, an upscale chain of
restaurants in locations such as
Los Angeles and Las Vegas,
serves as an on-line celebrity
guest to the site.
“The past fourteen years of my
life have been dedicated to the art
of creating luscious desserts. Of
course, I would never use any
thing but butter,” said Bergin.
“From my perspective, the Butter-
Net site not only offers a wonder
ful combination of delectable
recipes and nostalgis dishes, but
also keen insight into the art of
creating cooking with butter.”
Butter Net Site Sections *
include:
Realßutter Recipe Extravagan
za - More than two dozen, casy-to
makc recipes from appetizers and
brunches to “Gourmet” main
courses.
Show Me How to Do it Butter -
Tips for cooking with butter,
including recommended types of
(Turn to Pago B«)