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