BMancuter Farming, Saturday, July 27, 1996
If you are looking for a recipe but can’t find it, send
your recipe request to Lou Ann Good, Cook’s Question
Corner, In care of Lancaster Farming, 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 be sent to the same
address.
QUESTION Kathi Pifer, New Kingstown, wants to know
why her whoopie pies raise really high and crack on top. She
wants them to come out smooth on top. It sounds to me like
she might bake them too long or that they are too dry. Try
using a bit less flour or removing them from the oven when the
top still leaves a slight indentation when finger is pressed
against the top. Any other ideas?
QUESTION—Jerry Johnson, Herndon, wants a recipe for
canning spaghetti with meat. He'd also like a recipe to can
chicken noodle soup.
QUESTION A Columbia reader would like a recipe or a
place to purchase goat milk candy in chocolate, vanilla, and
strawberry flavors.
QUESTION Charlotte Devilbiss, Taneytown, Md.,
needs the address of the company that makes Clear-Jel.
QUESTION—Anna Lynch, Pasadena, Md., wants recipes
for plain yeast bread.
QUESTION Anna Bryan, Oxford, N.J. wants to purch
ase a used cookbook titled “Good Earth Country Cooking” by
Betty Groff and Jose.
QUESTION—Yvonne Musser, Lancaster, said she would
like a recipe for buttermilk salad like they serve at Akron
Restaurant in Akron.
QUESTION Joanne Stauffer, Myerstown, would like a
recipe for jelly made with little or no sugar.
QUESTION Dixie Fix, Harrisonville, would like some
recipes using stuffing tomatoes. She planted seed from Gur
ney's. All they had was yellow seed. Does anyone know if
seeds are available for green stuffing tomatoes or if they can
be stuffed like peppers and frozen?
QUESTION A reader would like a recipe for chocolate
pizza made in a pizza pan.
QUESTION —AIta Sensenig, Newville, would like to have
a recipe for butter and egg dinner rolls, which are really moist.
QUESTION Ruth Virginia Erb, Beavertown, would like a
recipe for the starter to Romtoph Friendship cake. She stored
her starter in the freezer, but her husband though it was ice
cream topping and ate it.
QUESTION —Christine Ayers of Clarks Summit would like
a recipe for apple cider doughnuts and cabbage salad that
tastes like that made at the Country Cupboard Restaurant in
Lewisburg.
QUESTION D. Newsom, N.Y., would like a recipe that
tastes similar to Mrs. Smith's French Apple Pie made with rai
sins and confectioners’ icing on top.
QUESTION A faithful New York reader would like a
recipe for an old-fashioned strawberry shortcake with a
cooked frosting. Also, a recipe for quick cinnamon sticky buns
and quick cinnamon swirl bread made without yeast.
QUESTION Lorraine Bannon, Waymart, would like a
recipe for cider sauce to put on ham such as that served by
Miller’s Restaurant.
QUESTION A York County reader would like to know
how to pasteurize eggs at home.
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—A reader wanted a recipe for fruit cocktail jam
that has vanilla instant pudding and orange Jell-0 as an ingre
dient. Thanks to Sue McKinsey, York, who sent a recipe that
is cool and refreshing and may be what the reader wanted.
Cook's
Question
Comer
Fruit Pudding
20-ounce can pineapple chunks in juice
2 sliced bananas
11-ounce can mandarin oranges, drained
16-ounce can fruit cocktail with juice
1 cup shredded coconut
3-ounce package instant lemon or vanilla pudding
Stirring slowly, sprinkle package of instant pudding mix into
fruit mixture. Let stand 5 minutes. Pudding with set in fruit
juice. Makes 614 cups.
ANSWER Marilyn Austin, Amsterdam, N.Y., wanted
recipes using mincemeat. Thanks to Trudy Ashelman,
Orangeville, for sending recipes.
Mincemeat Cookies
1 cup shortening
1 cup brown sugar
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon cinnamon
14 teaspoon cloves
14 teaspoon nutmeg
3 eggs
3 cups flour
14 teaspoon salt
1 cup mincemeat
1 cup chopped nuts
Cream shortening and sugars. Add eggs and beat until fluf
fy. Sift flour and measure. Add soda, salt, and spices, sifting
again. Add dry ingredients to creamed mixture. Mix thorough
ly. Add mincemeat and nuts. Drop by teaspoon on greased
baking sheet. Bake at 350 degrees for 10-12 minutes.
Fruit Cake
3 cups Jiffy Baking Mix
28 ounces mincemeat
3 eggs
'A cup milk
3 tablespoons oil
2 cups mixed candied fruit
1 cup walnuts
Pour in greased and floured 10-inch tube or bundt pan at
350 degrees for 75 minutes or until it tests done. Cool in pan
for 15 minutes. Cool completely and glaze over with V* cup
light corn syrup mixed with 1 tablespoon hot water.
ANSWER A Potter County reader wanted a recipe for
green tomato mincemeat made without meat and for au gratin
potatoes. Thanks to Anna Martin, Denver, for sending recipes
for both requests.
Potatoes Au Gratin
8 medium potatoes
1 stick butter
1% cup milk
Salt and pepper
1 cup grated Cheddar cheese
Chopped parsley
Cook potatoes in skins. Peel in 9x13-inch pan. Season and
sprinkle with cheese and parsley. Melt butter in milk and pour
over potatoes. Bake at 350 degrees for 30 minutes until top is
lightly browned and crisp.
Green Tomato Mincemeat
3 pounds green tomatoes
3'A pounds apples
2 pounds brown sugar
2 pounds seedless raisins
1 cup ground suet
1 tablespoon salt
2V4 tablespoons cinnamon
2 teaspoons ground cloves
1 tablespoon nutmeg
1 tablespoon grated lemon rind
3 tablespoons lemon juice
1% cups vinegar
Mince tomatoes or grind them through a food chopper. Add
salt and let stand one hour. Drain tomatoes and add water
enough to cover. Bring to a boil and cook for 5 minutes. Drain.
Pare, core and chop apples very fine. Add tomatoes and other
ingredients. Mix thoroughly. Bring to boiling point and simmer
for one hour. Stir frequently. Fill hot, sterilized jars. Seal.
Makes 7 pints.
ANSWER Deanna Cunfer, Lehighton, wanted recipes
for broiled scallops. Thanks to Betty Light, Lebanon, for send
ing recipes
IVi pounds scallops
Vi cup dry vermouth
Vi cup olive oil
Vi teaspoon finely chopped garlic
Vi teaspoon salt
2 tablespoons minced parsley
Marinate the scallops In the vermouth mixed with the other
ingredients several hours In the refrigerator.
When ready to serve, place the scallops with the marinade
in a shallow pan. Place under preheated broiler, two inches
from the source of heat and broil 5-6 minutes, turning once.
Broiled Scallops
(Turn to Pago B 9)
Peachy
(Continued from Pago B 6)
PEACH POUND CAKE
1 cup butter, softened
3 cups sugar
6 eggs, room temperature
3 cups flour
*/«teaspoon baking soda
V* teaspoon salt
'A cup sour cream (room
temperature)
2 cups finely chopped, peeled
peaches
VA teaspoon vanilla
Cream butter and sugar until
light and fluffy. Add eggs one at a
time, mixing after each. Combine
flour, soda, and salt in a separate
bowl; set aside. Mix sour cream
and peaches together. Add dry
ingredients alternately with sour
cream/peach mixture to creamed
ingredients. Stir in vanilla. Bake at
350 degrees in a greased and
floured 10-inch tube or bundt pan
for 70-80 minutes or two loaf pans
for one hour. Remove from pans to
cooling rack. Dust with confec
tioners’ sugar if desired.
Trudy Ashelman
Orangeville
PEACH PRALINE PIE
4 cups peeled, sliced peaches
54 cup granulated sugar
2 tablespoons minute tapioca
1 teaspoon lemon juice
Praline layer
54 cup flour
54 cup brown sugar, packed
14 cup chopped pecans
14 cup butter
1 unbaked 9-inch pie shell
Combine peaches, sugar, tapio
ca, and lemon juice in a large bowl;
let stand IS minutes. Combine
flour, brown sugar, and pecans in
small bowl; cut in butter until
crumbly.
Sprinkle one-third of (valine
mixture in bottom of pie shell; cov
er with peach mixture. Sprinkle
remainder of praline mixture over
peaches. Bake at 450 degrees for
10 minutes; reduce to 350 degrees
for 20 minutes or until peaches are
lender.
Trudy Ashelman
Orangeville
GRANDMA’S CARAMEL
PEACH PUDDING
1 cup sifted flour
1 cup granulated sugar
7a cup brown sugar
7a cup milk
VA cup water
1 tablespoon butter
2 teaspoons baking powder
7a teaspoon salt
'A teaspoon almond extract
'A teaspoon nutmeg
2 cups peaches, peeled, diced
Step 1: Mix together flour,
7a cup granulated sugar, baking
powder, salt, milk, and almond
extract Fold in two cups peeled
and diced peaches. Put in greased
9x13-inch cake pan. Set aside.
Step 2; In saucepan, mix brown
sugar, 7a cup granulated sugar,
VA cups water, butter, and nut
meg. Brin mixture to a boil. Cool
slightly and pour over cake batter.
Bake at 400 degrees for 30
minutes.
Latrisha Wasson
Centre Co. Dairy Princess
BLUEBERRY-PEACH
FRUIT SMOOTHIE
1 cup low-fat vanilla icc cream
1 cup blueberries (do not thaw if
frozen)
'A cup peaches packed in water
or natural juices, chopped
'A cup unsweetened pineapple
juice
'/«cup low-fat yogurt
Place all ingredients in a blen
der. Cover and mix 30-40 seconds.
Yield: 2 servings.
Louise Graybeal
Renick. W.V.