ANSWER Margaret Flerlage, Waldorf, Md.,
requested recipes for bread puddings and sauce top
pings to put on it. Thanks to Charleen Bennett, Clear
ville, for sending several recipes.
Breakfast Bread Pudding
12 slices white bread (crust removed and cubed)
8-ounces cream cheese, cubed
12 eggs
2 cups milk
'A cup maple syrup
'A teaspoon salt
Toss bread cubes with cream cheese cubes; place
in a greased 13x9x2-9inch pan. In a large bowl, beat
eggs: add milk, syrup, and salt; mi* well. Pour over
bread mixture. Cover and refrigerate 8 hours or over
night. Remove from refrigerator 30 minutes before
baking. Bake uncovered at 375 degrees for 40-45
minutes or until knife inserted in the center comes out
clean. Let stand 5 minutes before serving.
Banana Bread Pudding
4 cups day-old French or sour dough bread (1 -inch
pieces)
'A cup butter, melted
3 eggs
2 cups milk
K cup sugar
2 teaspoons vanilla
V 4 teaspoon cinnamon
Vz teaspoon nutmeg
Vz teaspoon salt
1 cup sliced firm banana
Sauce:
3 tablespoons butter,
2 tablespoons sugar
1 tablespoon cornstarch
3 /« cup milk
V* cup light corn syrup
1 teaspoon vanilla
Place bread cubes in greased 2-quart casserole;
pour butter over and toss to coat. Beat eggs, add
milk, sugar, vanilla, cinnamon, nutmeg, and salt. Stir
in bananas. Pour over bread cubes; stir to coat. Bake
uncovered at 375 degrees for 40 minutes or until
knife inserted comes opt clean. Meanwhile, melt but
ter for sauce in pan. Combine sugar and cornstarch;
add to butter. Stir in milk and corn syrup. Over
medium heat, bring to a boil, stirring constantly. Boil
one minute. Remove from heat; add vanilla. Serve
warm sauce over warm pudding.
Vanilla Sauce For Bread Pudding Or Apple Cake
1 cup sugar
2 tablespoons cornstarch
Vz cup light cream
Vz cup butter
I'h teaspoon vanilla
Combine first three ingredients in a saucepan.
Bring to a boil, and boil 2 minutes. Remove from heat;
add butter and vanilla. Stir until melted. Serve warm
over bread pudding or cake.
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Sunny Crest
2587 Valley View Rd., Morgantown, PA 19543
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- ~ - ,» I! .
Cook’s
Question
(Continued from Bl)
AtfSV^Eß—Sylvia Rebert, Wellsville, wanted an
old-time recipe for fruitcake in which the cake is
stored for a few weeks (wrapped in a tin) with either
rum, brandy or whiskey poured over it occasionally.
Thanks to Gloria Sweigart, Manheim, for sending a
recipe.
Preheat oven to 275 degrees, bake one hour. Turn
to 300 degrees, bake one hour more or until cake
tests done.
First: 2 cups raisins
Chop:
2 cups dates
1 cup figs
2 cups walnuts
1 cup candied cherries
2 tablespoons candied orange peel
2 tablespoons candied lemon peel
'A cup candied pineapple
'A cup candied citron
Reserve some half piece of walnuts and cherries
to place on top of cake before baking. (Note: she cuts
back on raisins, dates, figs, and uses more pineap
ple, cherries, and citron). Set aside:
Second:
3 cups cake flour
2 teaspoons baking powder
'A teaspoon salt
I'A teaspoon cinnamon
1 teaspoon cloves
% teaspoon nutmeg
V* teaspoon mace
Take about 'A cup and put over fruit mixture, toss
to coat. Set aside.
Third: Cream together;
1 cup shortening
IVi cups light brown sugar
3 eggs, one at a time
Mix cream mixture alternately with dry mixture and
'/a cup apple or grape juice and 1 cup apple or grape
jam. Add the fruits and stir well.
Pour into a large tube pan lined with waxed paper,
greased and floured. Place walnut halves and cher
ries overtop.
If cake browns too fast, lay a piece of brown paper
(cut from grocery bag over top. Remove and cool in
pan for 30 minutes. Remove from pan and cool. Soak
a heavy clean cloth in grape wine (almost dripping
wet) wrap cake in cloth and store in tight container,
check in 2 weeks; add more wine if necessary. Bake
at least four weeks before using.
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Great Ideas. Good Business
MANOR MOTORS
On Rte. 553
Penn Run, Pa. 15765
412-254-4753
HERNLEY’S FARM
EQUIP., INC.
Elizabethtown, Pa.
717-367-8867
Dark FmH Cake
SANDY LAKE
IMPLEMENT
Sandy Lake, Pa.
412-376-2489
B.H.M. FARM EQUIP.
INC.
Annville, Pa.
NICHOLS FARM EQUIP 717-867-2211
Bloomsburg, Pa.
717-784-7731
B. EQUIP., INC.
Waynesboro, Pa.
717-762-3193
Also, Betty Light, Lebanon, sent in this recipe.
Light Fruitcake
I'A cups butter, softened
1 'A cups sugar
1 tablespoons vanilla extract
1 tablespoon lemon extract
7 eggs, separated
3 cups all-purpose flour, sifted
V/t pounds yellow, green, and red candied
pineapple, cubed
1 pound red and green candied cherries
'A pound candied citron
Vt pound golden raisins
3 cups pecan halves
1 cup black walnuts, coarsely chopped
'A cup all-purpose flour
Additional candied fruits and nuts
V* cup brandy
Additional brandy
Preheat oven to 250 degrees.
Prepare tube pan with brown paper (do not use
recycled paper). Cut circle for the bottom, piece for
around the tube, and a piece to line the outside of the
pan. Butter the brown paper and set aside. Cut
another circle for top.
Cream together; in a large bowl, the butter and
sugar until light and fluffy, add flavorings and egg
yolks, beat until well blended. Stir in 3 cups flour.
Combine fruits, nuts, and dredge with Vi cup flour.
Stir into batter. Beat egg whites until stiff and fold into
the cake batter.
Spoon mixture into prepared pan. Arrange addi
tional fruits and nuts on top.
Grease the last brown circle and place on top,
greased side down.
Bake for 4 hours or until cake tests done. Remove
from oven. Take off paper cover, slowly pour Vi cup
brandy evenly over cake. Let cool completely on wire
rack.
Remove from pan, peel paper liner from cake.
Wrap cake in brandy soaked cheesecloth. Store in an
airtight container in a cool place 3 weeks. Pour a
OTe" o™ u h nt rak e randy^ovencateBachYlel<,s
"f ri 9« rate light fruitcake for longer storage
?5r a * 0n a,so makes the cake slice neater and
easier.
GRUMELLI
FARM SERVICE
Quarryville, Pa,
717-786-7318
HOLTRY’S EQUIPMENT
Roxbury, Pa.
717-532-7261
C.J. WONSIDLER
BROS.
Quakertown, Pa.
215-536-7523
New Tripoli, Pa.
215-767-7611
Oley, Pa.
215-987-6257