■•-a
If you are looking for a recipe but can’t find It. send
your recipe request to Lou Ann Good, Cook’s Question
Comer, 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—A faithful reader would like the recipe for the
starter for Amish Friendship Bread, not the directions to con
tinue it.
QUESTION Irene Martin, Selinsgrove, wants a recipe
for chocolate fudge using mostly confectioner's sugar.
QUESTION —Helen Feeg, Robesonia, would like a recipe
to make a fruit only fruit spread sweetened only with pure fruit
juice and citrus pectin. Her husband is a diabetic and he likes
these jams better than those sweetened with artificial
sweetner.
QUESTION H. W. Hamilton, Thornton, would like
recipes that use gluten flour to make bread and pastry.
QUESTION Ida Book, Blain, would like a recipe for
Indian Pudding, similar to that served at Howard Johnson
Restaurants a number of years ago. It is a dessert, which has
corn meal in the ingredients, and is topped with ice cream.
QUESTION Charlene Bennett, Clearville, wants a
recipe for peanut butter cake that has peanut butter in it but
not in the frosting.
QUESTION Stephanie Huger, Meyerstown, is looking
for a recipe for pumpkin strudel with poppy seeds and sour
cream or cream cheese. Her grandmother from Hungary
made it, but Stephanie lost the recipe.
QUESTION Estella Fink, Allentown, would like a recipe
for pumpkin soup.
QUESTION A New York reader would like a recipe for
English muffins, with a rather dry, very coarse texture.
QUESTION Judy Kroplesky, Lancaster, would like a
recipe for candy that is made with saltine crackers, walnuts,
brown sugar, and chocolate chips. She doesn't remember the
remaining ingredients but said that you can’t detect the taste
of saltine crackers in the candy.
QUESTION—A reader from Wysox wants a recipe for Bel
gium waffles.
QUESTION—A reader wants recipes for making soybean
dishes.
QUESTION—A reader wants a stewed tomato recipe that
tastes similar to the one made by Shady Maple.
QUESTION—Jean Heisey of Mount Joy wants a recipe for
baked oatmeal.
QUESTION—EarI Norton of Pottstown would like a recipe
to make balonga out of 20 pounds of venison.
QUESTION Donna Graver, Bernardston, Mass., would
like a recipe to make wild blueberry syrup such as sold in spe
cialty shops. The syrup is used to top ice cream, pancakes,
etc. She would also like to know how to process and seal the
syrup for the wholesale and retail market.
QUESTION J. Rehmeyer, York, is looking for a pizza
bread recipe that tastes similar to that sold at the York market.
QUESTION Mrs. D. Fisher, Lewistown, would like a
recipe for breakfast pop tarts. She tried making them but the
crust gets too flaky. Does someone have a recipe in which the
pop tarts can hold up being toasted?
QUESTION Ralph Johnson, Sewell, N.J., would like
recipes for potato and for potato leek soups.
QUESTION Christine Mansberger, Shippensburg,
would like the recipe for a cookie called Five O’clock Teas,
which were made at the Valley Pride Bakery in Shippensburg
until they went out of business.
S«turd<y L February 9. 1997
Question
Cook's
Comer
(Continued from Pago B 6)
ORANGE KISS ME CAKE
V* cup frozen orange juice,
thawed
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
'A cup shortening
'A cup milk
2 eggs
1 cup raisins
'A cup chopped walnuts
Grease and flour 13x9-inch pan.
Com bine A cup juice with remain
ing ingredients in large bowl.
Blend low speed 30 seconds.
Beat 3 minutes on medium speed.
Pour in pan. Bake at 350 degrees
for4o-45 minutes. Drizzle remain
ing juice over warm cake. Sprinkle
with topping.
Topping:
'A cup sugar
14 cup chopped walnuts
1 teaspoon cinnamon
Combine ingredients in small
bowl.
QUESTION—A reader would like healthful bread recipes
to make in a bread machine. Is it possible to make bread
machine bread without white flour? She prefers oat flour,
which doesn’t have enough gluten in it to raise sufficiently!
QUESTION—N. Martin, Denver, wants a recipe for home
made hot dogs made with chicken or beef. What size casing is
used? She also would like a chicken bologna recipe. She
writes that she uses a sausage press for stuffing bologna and
sausage.
QUESTION Margie Hartman of Pittsburgh would like to
know if anyone has a recipe for New Year’s Pretzel.
QUESTION Cel Brown of West Chester wants the
recipe for a bread mix like the ones in the store called Daily
Bread Company’s. These mixes can be made up ahead.
ANSWER — Wm. Lucas, Warfordsburg, wanted to know
where to buy shredded coconut, not flake coconut. Charlene
Bennett writes that she buys shredded sweetened macaroon
coconut at Fisher’s Country Store in Cessna, near Bedford.
Cake and Kandy Emporium in East Petersburg, sells the
dry, unsweetened, shredded coconut, which can be reconsti
tuted by adding 2 tablespoons water to 14 pound dry coconut
letting stand 10 minutes and fluffing with a fork. The coconut is
available by mail or at CAKE, Village Commmon, 2019 Miller
Rd., East Petersburg, PA 17520-1624. Call (717) 569-5728.
ANSWER A Canton reader wanted a recipe for mari
nated mozzarella. Thanks to Pat Stockett, Colts Heel, NJ, for
sending this recipe that she writes is great served on crostini.
Mozzarella Marinated With Basil and Sun-Dried Toma-
12 ounces mozzarella cheese
14 cup sun-dried tomatoes, packed in oil, drained, cut in
strips
1 cup packed fresh basil leaves
2 cups olive oil
Cut mozzarella into V* -inch slices. In a glass bowl, layer
slices alternately with basil and sun-dried tomatoes. Cover
with olive oil. Marinate in refrigerator 2 to 3 days.
Using a slotted spoon, remove maozzarella, basil, and
sun-dried tomatoes from oil. Serve at room temperature.
Reuse oil in a dressing or to marinate more cheese.
ANSWER—Dennis Hagan, Reading, wanted a recipe for
deep fried cheese cubes. Thanks to Pat Stockett, Colts,
Heel,. NJ for the following recipe.
Cut mozarella into logs, about VS -inch square by
2-3-inches long. Roll in flour, then in an egg wash (a couple of
whole eggs, beaten with a couple of tablespoons of cold
water, then in dry seasoned bread Italina-flavored bread
crumbs. For a really crisp crust, repeat the egg wash, bread
crumb dip a second time. Place on waxed caper and freeze
for a few hours (this will keep the cheese from melting when
fried). Before serving, heat oil to 375-400, then drop the fro
zen sticks in, and fry until just browned (do not cook too long,
or the cheese will melt out and make a mess of your fryer and
appetizer.
Tasteful Ways
4 unbeaten egg whites
Dump ail ingredients except egg
whites into* bowl and beat 2
minutes. Add unbeaten egg whites
and beat 2 more minutes.
Pour batter into greased rain*.
pans. One 8-inch square pan and
one 8-inch round pan. Bake at 350
degrees for 30 minutes or until
toothpick inserted in cento* comes
out clean.
Cut round layer in half and join
to square layer to form a valentine.
This batter can also be used to
make heart-shaped cupcakes.
Place a glass marble or small ball
of aluminum foil between cupcake
lener and muffin pan Fill paper
liners 2 A full of batter. Bake at 350
degrees for 15 minutes or until
toothpick inserted in center comes
out clean.
Phyllis Lehet
Durham, CT
toes
Fried Mozzarella
(Turn to Pag* bb)
SWEETHEART CAKE
214 cups sifted cake flour
114 cups sugar
314 teaspoons baking powder
1 teaspoon salt
14 cup shortening
I cup milk
1 teaspoon vanilla
Mrs. Paul Sauder
Mertztown
SINFUL OUTRAGEOUS
BROWNIES
1 pound unsalted butter
S cups chocolate chips,Mivido
6-ounces unsweetened bakinj
chocolate
6 large eggs
2 tablespoons plus 1 teaspooi
powdered Espresso
2 tablespoons vanilla extract
254 cups granulated sugar
1 cup all-puipose flour
1 tablespoon baking powder
1 teaspoon salt
2'A -3 cups chopped nuts
Melt butter, 2/4 cups chocolate
chips, and unsweetened chocolate
in a double boiler and cool. Preheat
oven to 350 degrees. Spray an
insulated 13x9-inch pan with but
ter flavored cooking non-stick
spray.
In a large bowl, sdr together
gently the eggs, espresso, vanilla,
and sugar. Do Not Beat. Fold in the
cooked chocolate mixture. Sift
together flour, baking powder, and
salt, and gently stir into the choco
late mixture. Fold nuts into batter.
The batter is very liquid so do not
add extra flour to thicken.
Transfer to prepared baking
pan.
Bake for 30 minutes, no longer.
Remove from oven and cool.
Then refrigerate 3 to 4 hours or
overnight before cutting into
desired serving size pieces.
" Very rich and delicious. Win
the heart of any man or woman,”
contributor writes.
DEATH BY CHOCOLATE
1 box brownie mix, prepared
according to directions on box and
crumbled
3 boxes chocolate Jell-0 mous
se prepared according to package
directions.
1 large container whipped
topping
8 Heath bars, crumbled
14 cup coffee liquor (optional)
Pour liquor over cooled and
crumbled brownies. Layer in a
trifle bowl or clear dish as follows:
brownie mixture, mousse, candy
bars, and whipped topping. Repeat
until mixture is used. Chill and
serve.
Anna Mae Newswanger
Newville
CHERRY CHEESECAKE
4 large eggs
VA cups granulated sugar
3 tablespoons flour
3 tablespoons cornstarch
4 8-ounce packages cream
cheese, softened
2 teaspoons vanilla
'/> cup softened butter
2 cups sour cream
1 can cherry pie filling*
Preheat oven to 325 degrees. In
a large bowl, beat eggs until
smooth, add sugar, flour, and
cornstarch. Continue to beat until
smooth to touch. At medium
speed. Beat in the remaining ingre
dients except the pie filling until
smooth.
Transfer to 9-inch springfoim
pan. Bake for one hour. Do not
remove from oven, just turn off
and open the oven door, and let
stand for another hour.
Cool at room temperature.
Remove from pan and refrigerate.
When ready to serve, cut into
desired serving pieces and spoon
cherry pie filling over it to serve.
Makes 12 servings.
* May use any topping such as
blueberry, raisin, peach, or rasp
berry pie fillings.
B. Light
Lebanon
B. Light