88-Lancaster Farming, Saturday, April 13, 1996
If you are looking for a recipe but cant find it, send
your recipe request to Lou Ann Good, Cook’s Question
Comer, In care of Lancaster Fanning, P.O. Box 609, Eph
rata, PA 17522. There’s no need to send an 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 besent to the same
address.
QUESTION Aida Mothes, Renich, W.Va., would like a
recipe for the cabbage soup diet. Editor’s note: We will print
the recipe tor the soup but not tor the diet because it is not
medically approved and because diets should be supervised.
QUESTlON—Winifred Adams, Greencastle, would like a
recipe for friendship cake and one for Amish macaroni salad.
QUESTION A Christiana reader would like a recipe to
make apple butter that tastes similar to the Mussleman’s
brand.
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: French apple pie, 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.
QUESTION Mary Wagner, McClure, would like a recipe
for spinach with bacon, hot vinegar, sugar, and water dress
ing that is not thick. Her mom called it scalded dressing.
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 Catherine Shearer, Greencastfe, wants 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 —Lisa Collura, Holtwood, would like a recipe
to make angel cream doughnuts.
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 Shirley Schwoerer, Wysox, wanted a recipe
for mayonnaise cake. Thanks to Brenda Sivelluiss, Cham
bersburg; Anna Martin, Denver; Geraldine Moyer, Pen Argyl;
Ruby Kistle, New Tripoli, and others for sending recips.
Mayonnaise Cake
Sift together:
2 cups cake flour
1 cup sugar
V 4 cup cocoa
2 teaspoons baking soda
Add:
1 cup cold water
1 cup mayonnaise or salad dressing
1 teaspoon vanilla
Beat 2 minutes. Bake at 350 for 30 to 35 minutes.
Cook's
Question
Comer
ANSWER Mrs. Geri Schmidt, Bedminster, wanted a
recipe for homemade flat thin pancakes, possibly called
French pancakes. Thanks to C. Denlinfler, Gordonville, for
sending several recipes. French pancakes are commonly
called crepes.
1 cup milk
3 eggs
1 'A cups flour
’/« cup water
A teaspoon salt
3 tablespoons melted butter
4 tablespoons vegetable oil
Combine eggs, milk, water, flour, salt, and 3 tablespoons
melted butter in blender. Blend at high speed for a few sec
onds. Scrape sides and blend more. You may use electric
mixer and bowl, but be sure mixture is free of lumps. Heat
crepe pan or small skillet. Test with drop of water. When hot
enough to evaporate water instantly, lightly brush bottom and
sides of skillet with grease, using pasty brush. Carefully
spoon in two tablespoons batter. Tip pan to quickly spread.
Pour off any excess batter. The crepe should cook immedi
ately. When rim turns brown, turn and cook other side.
Remove to plate. Brush skillet with grease again and continue
with batter until it is all used. You may thin batter if It comes too
thick. Place wax paper between crepes. They may be frozen
for latter use.
2 eggs
1% cups milk
1 cup plain flour
Vi teaspoon salt
2 tablespoons melted butter or vegetable oil
Beat together eggs and milkwith awhiskor blender. Sift the
flour with the salt and add to the egg and milk mixture. Add the
melted butter or vegetable oil and blend thoroughly. If beating
by hand, stain the mixture through a sieve to remove any
lumps. Allow the mixture to stand for at least an hour before
using. If the batter is too thick, add a little milk and mix. Pour
one or two tablespoons of the batter into center of a hot, lightly
oiled frypan. Tilt to spread the batter to the edges of the pan.
Cook until the top is dry. Turn over and cook the other side for
about 15 seconds. Makes 12 crepes.
3 eggs
1 cup milk
V» cup water
I'/«cups plain flour
Vi teaspoon salt
2% tablespoons melted butter
Beat the eggs and add to the milk and water. Sift the flour
with the salt and gradually add to the egg and milk mixture.
Add the melted butter and blend thoroughly. If mixing by hand,
strain the batter through a sieve to remove any lumps. Allow to
stand for at least an hour before using. If too thick, add a little
more water and mix well. Pour one to two tablespoons of the
batter (depending on the size of the pan) into the center of a
hot, lightly oiled frypan. Tip the pan to spread the batter and
cook until the top is dry. Turn over and cook for 15 seconds on
the other side. Makes 12 crepes.
ANSWER—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 ingre
dient, instructions or a temperature for baking it. She wanted
to know if any one had information on this cake. Thanks to a
reader who sent the following information taken from the Men
noniteCookbook.*.. .grandmothertookforgrantedthatany
cook would know how to proceed without directions. She
listed only the ingredients required without ever stating the
procedure to follow A characteristic regarding the ear
liest cake recipes is that many even failed to list flour among
the essential ingredients. Again it must have been assumed
that anyone would know to add enough flour to make a batter
‘just the right consistency."'
ANSWER—Jan Novak, Center Valley, wanted arecipefbr
watermelon cake. Thanks to Janella Landis, Lancaster, for
sending one for acold dessert made of sherbert and formed in
the shape of a watermelon. Also, Nellie Shank, McAlisterville,
writes that watermelon cake can be made from any white
cake recipe. Put about one-inch white batter around the out
side of two 9-inch round pans. To the batter left, add red food
coloring to make a pink batter, Add % cup raisin, which have
been plumped. Pour batter into center of pans. Bake accord
ing to package directions. Frost outside of cake with green
colored icing.
Watermelon Bombe
1 pint lime sherbert
1 pint pineapple or pina colada sherbert
1 pint strawberry or red raspberry sherbert
'/«cup semi-sweet or milk chocolate chips
Line a bowl with toil. Drizzle chocolate syrup over the foil.
Line toll with lime sherbert. Freeze. Line lime sherbert sher
bert with next flavor and reffeeze. Add the red sherbert and
press chocolate chips into the sherbert for the "seeds."
Freeze tor 8 hours. Invert bowl and peel off foil. Cut bombe
into slices that can be served as an appetizer or a refreshing
dessert.
Filled French Pancakes
Basic Crepe Recipe
French Crepe Batter
Graham
Crackers
(Continued from Page B 6)
GRAHAM CRACKER CAKE
!4 cup butter
1 cup sugar
3 eggs
2 teaspoons baking powder
% cup milk
1 teaspoon vanilla flavoring
1 cup chopped nuts
1 pound graham crackers, rolled
fine
Cream butter and sugar. Add
egg yolks. Beat thoroughly. Com
bine with graham cracker crumbs
and baking powder. Add flavoring,
milk and nuts, mix thoroughly.
Fold in stiffly beaten egg whites.
Pour in well-oiled shallow pans.
Bake in 375 degree oven for about
30 minutes. Serve with whipped
cream.
This recipe is very old. It came
out of my 1944 cookbook.
Dotty Gainer
Holtwood
GRAHAM CRACKER CAKE
'A cup shortening
1 cup granulated sugar
3 eggs
1 cup milk
2 teaspoons baking powder
24 graham crackers, crumbed
1 cup chopped nuts
A teaspoon salt
Cream shortening and sugar
together. Beat yolks of eggs until
light and add milk. Roll the cracker
crumbs fine, mix baking powder
with cracker crumbs. Add to other
mixture together with salt and
chopped nuts. Add beaten whites
of eggs. Bake in two layers in 373
degree oven. When cool, spread
with whipped cream between lay
ers and on top of cake.
Sharon Amspader
Westminster, MD
CHEESE CAKE
Crust for 9-inch spring-form pan;
I'/»cups crumbs graham
crackers
Vi cup sifted confectioners’
sugar
6 tablespoons melted butter
I teaspoon cinnamon
Bake 10 minutes at 3SO degrees.
Let cool.
Filling;
S 8-ounce packages cream
cheese, softened
1 teaspoon vanilla
5 eggs
1 cup sugar
Cream together until smooth.
Pour into crust, bake at 400
degrees for 20 minutes then drop to
200 degrees for one hour. Turn off
oven and open oven door and let
cake stay in oven an additional 30
minutes.
Upper Falls, MD
GRAHAM CRACKER CAKE
Combine and set aside:
1 pound graham crackers,
crushed
2 teaspoons baking powder
'A teaspoon salt
Cream together in order
2 sticks butter, softened
2 cups sugar
5 eggs
Beat S minutes and add:
#2 can crashed pineapple and
juice
#2 can coconut
1 cup chopped walnuts
1 teaspoon vanilla
V* cup milk
Graham cracker crumb mixture
Grease and flour large pen.
Bake at3so degrees for 80 minutes
or until done. This is a very moist
cake.
Trudy Ashelman
Orangeville
Lisa Sparr