BS-Lancaster Farming. Saturday, March 30. 1996 If you are looking for a reclpa 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 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 Shirley Schwoerer, Wysox, would like a recipe for mayonnaise cake. QUESTION Violet Cassner, Newburg. would like a recipe for an Easter candy called fruit and nut eggs, which have a fruit and nut filling and are chocolate covered. QUESTION—TheIma Thrush, Carlisle, would like a sweet pickle recipe, which, she writes, had been printed in this paper about two years ago. The recipe was short, simple and was made in one day. QUESTION D.R. Newsom, Cooperstown, N.Y., wants recipes for the following: black walnut chiffon cake, French apple pie, stuffed mushrooms (any seafood ones and also one that tastes like seafood but doesn’t have any in it) very delicate crab or lobster salad or dip, moon pies, Irish candy potatoes made with coconut, confectioners’ sugar and rolled in cinnamon especially served on St. Patrick's Day. QUESTlON—Andrienne Huffner, New Germanton, found a handwritten recipe for French Cake inside an old cookbook. The recipe intrigues her but it doesn't list flour as an ingredient or instructions or a temperature for baking it. She thinks flour should be added. Does anyone have a recipe for French Cake. QUESTION Mary Wagner, McClure, would like a recipe for spinach with bacon, and hot vinegar, sugar, and water dressing that is not thick. Her mom called it scalded dressing. QUESTION Jan Novak, Center Valley, wants a recipe for a three-colored (pink, white, and green) watermelon cake. She believes it also has raisins in it to resemble the waterme lon seeds. The cake was popular during the 1950 s and 19605. QUESTION—Mrs. Geri Schmidt, Bedminster, would like a recipe for homemade flat thin pancakes, possibly called French pancakes. 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 Vi -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 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. Cook's Question Comer Candy Making Know-How (Continued from Page B 6) BUCKEYES '/« pound butter, melted 2Va cup powdered sugar 1 cup peanut butter Mix well and roll into balls. Place on cookie sheet and refrig erate for at least 2 hours. Melt coating chocolate in the microwave or with a double boiler or an electric fry pan. Stick a tooth pick in the center of each peanut butter ball and dip two-thirds of it in the melted chocolate; place on waxed paper and pull out the tooth pick. The toothpick hole can be covered by gently pressing or pat ting the top. Marsha Fulcher New Holland PEANUT BUTTER MELTAWAYS Use 3 parts smooth peanut but ter to 7 parts white confectionery coating. Melt and pour onto slab or tray. Cut into squares and dip into confectionery coating. For sugar-free candy: use sugar free peanut butter and sugar-free confectionery coating. Cake And Kandy Emporium East Petersburg QUESTION—Anna Schrader, Townsend, Del., would like a recipe for making Jelly from canned juice. The can says ft is 100 percent grape juice, but Anna said that it 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 Ruppert's Bakery at the Leesport Auction years ago. ANSWER Bernice Poliskiswiz who requested egg-free recipes. Thanks to Bonnie Calak, Westtown, N.Y., and Donna Spudis, Tunkhannock, for sending recipes. French Fancy Cookies Vi cup butter % cup confectioners’ sugar 2 teaspoons vanilla VA cups flour V* teaspoon salt 1 tablespoon milk 10-ounces maraschino cherries, drained Cream together butter and confectioners’ sugar. Blend in vanilla and milk, salt, and flour. Shape approximately 1 tables poon of dough around each cherry. Place on ungreased coo kie sheet. Bake at 350 degrees for 12-15 minutes. When cooled, dip each cookie into a glaze made from VA cups confectioners' sugar 2 tablespoons milk Several drops of food coloring. Oatmeal Jumble Bars 3 cups rolled oats IVi cups flour 1 cup brown sugar 1 cup butter, melted 10-12-ounce Jar preserves, any flavor V* teaspoon salt 'A teaspoon baking soda Grease 13x9-inch pan. In large bowl, combine all ingre dients except preserves, and mix well. Reserve 1 cup mixture and spread the remainder into bottom of prepared pan. Spread preserves evenly over base. Sprinkle reserved mix ture over preserves. Bake 25-30 minutes at 400 degrees. Coot completely and cut into bars. Peanut Butterscotch Squares V 4 cup butter IV4 cup flour % cup light com syrup 2 cups cornflakes 6-ounces butterscotch chips Vt cup chunky peanut butter 'A cup brown sugar % cup sugar Cream butter and brown sugar. Stir in flour. Press into ungreased 13x-9-inch pan. Bake for 15 minutes at 350 degrees. In medium-size saucepan, heat sugar and corn syrup to boiling. Remove from heat and add peanut butter and butters cotch chips. Stir until melted. Add cornflakes. Mix well. Spread over baked layer. When cool, cut into squares. WHITE CHOCOLATE CREAM FUDGE 1 cup sugar 1 cup pecans 12 ounces white chocolate, cut in small pieces 4-ounce jar candied cherries 1 cup milk V* cup stick butter 1 pint marshmallow creme Boil sugar, milk, and butter to 237 degrees. Remove from heat, add marshmallow creme, cherries, white chocolate and nuts. Stir until all melts. Pour into greased 9x13-inch pan. Cool. BASIC FONDANT 1 cup dry fondant ' 3-4 teaspoons water 3-4 drops invertase Knead well and store in airtight container for several hours. When ready to use, knead and combine with nuts, flavorings, food colors or whatever you desire. Store unused portion in refrigerator. Bring to room temperature and knead prim to using. Cake And Kandy Emporium (Turn to Pag# B 16) COCONUT OR PEANUT BUT TER EGGS I'/ cups peanut butter or coconut 8-ounces cream cheese 2 teaspoons vanilla or coconut flavoring A teaspoon salt 4 tablespoons butter Beat together above ingredients until creamy. Add: 2 pounds confectioners’ sugar Shape into eggs. Dip into melted coating chocolate. Set on waxed paper to harden. Makes SO eggs. Diane Yoder Mifflin Co. Dairy Princess Sarah Clark Breezewood OPERA FUDGE 2 cups sugar A cup milk 'A cup light cream 1 tablespoon light com syrup A teaspoon salt 1 tablespoon butler 1 teaspoon vanilla '/ cup cheeped candied cherries Butter sides of heavy 2-quart saucepan. In it, combine sugar, milk, cream, com syrup, and salt. Cook and stir over medium heat until sugar dissolves and mixture comes to boiling. Cook to soft ball stage (236 degrees). Immediately remove from heat Cod to lukewarm without stirring. Add butter and vanilla. Beat vigor ously until mixture becomes very thick and starts to lose its gloss. Quickly stir in cherries and pour into buttered shallow pan. Mark while warm; cut when firm. 1 pound dry fondant 1 tablespoon cream or half and half 6 tablespoons soft butter Knead well and store in airtight container for several hours. When ready to use, knead and combine with nuts, flavorings, food colors or whatever you desire. Store unused portion in refrigerator. Bring to room temperature and knead prior to using. Cake And Kandy Emporium 1 cup basic or cream fondant 'A cup dry unsweetened coconut 2-4 drops oil of coconut Use this in fancy-filled candies, bonbons, etc. 1 cup basic or cream fondant 2-4 drops chary flavoring A cup pecans or walnuts Pink food coloring Cake And Kandy Emporium East Petersburg PEANUT BUTTER CUPS 18 ounces peanut butter (smooth or chunky) '/pound butter, at room temperature 1 pound confectionery sugar Mix peanut butter, butter, and confectionery sugar by hand until smooth. Mixture can be rolled into balls or eggs, and dipped in choco late or used as centers for peanut butter cups. To make peanut butter cups, fill paper candy cup one-third full with melted chocolate; add formed pea nut mixture; cover with more melted chocolate. Let set-up at room temperature. If mixture is too creamy, add more confectionery sugar; if mixture is too stiff, add more peanut butter. Cake And Kandy Emporium Eileen Dove Upper Tract, W.V. CREAM FONDANT COCONUT CREME CHERRY NUT
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