88-Lancaster Farming, Saturday, November 1, 1997
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 SASE. 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 reader would like a recipe for peach
bisque and for fish pie that tastes like that served at Rough
and Ready.
QUESTION Nancy Kramer, Newmanstown, requests
recipes for meals made in a slo-cooker or crock pot.
QUESTION —Corena Stauffer, Millersville, wants to know
how to make bread dough dumplings. She recalls that her
mother made them and left them rise in a heavy skillet. They
were cooked on top of the stove and smothered in brown
sugar and butter syrup.
QUESTION —N.E.K., Lebanon, wants a recipe for marsh
mallow candy.
QUESTION Bonnie Hertzler, Lititz, would like to know if
anyone knows how to make ‘Honey Boys,” like those made by
the Federal Bake Shop, W. King St., Lancaster. The great
tasting cookies looked like gingerbread man with raisins to
decorate the face and belly.
QUESTION Several months ago E. Stoltzfoos, Bird in
Hand, cut out a cookie recipe from this section. She lost the
recipe but recalls that some of the ingredients were whole
wheat flour, wheat germ, oatmeal, nuts, and honey. Does
anyone know to what recipe she is referring? Please send a
copy.
QUESTION An anonymous reader sent in a recipe for
gingerbread baked in a jar and a number for the internet to
receive more recipes. The internet number is wrong as print
ed. Could the person who sent in the number, please send the
correct number plainly printed for publication.
QUESTION Susan Rzucidlo, Newark, Del., writes that
while in Louisiana, she had guinea fricassee, which had a
dark gravy and was delicious. Does anyone have the recipe?
QUESTION G. Halteman would like a recipe for home
made butter made out of goat's milk. (According to an answer
in this column, a butter recipe using cow’s milk is interchange
able with goat's milk).
QUESTION —A reader tasted a delicious cottage cheese
soup at the Red Fox Inn at Snowshoe. Does anyone have a
recipe for cottage cheese soup.
QUESTION Susan Harris of Lexington, Va., sends an
urgent request for peach butter, which is prepared outside
and cooked all day over an open fire similar to the method of
preparing apple butter.
QUESTION Meg from Pittsburgh would appreciate a
simple recipe for apple sorbet.
QUESTION Carl Schintzel, Rockaway, N.J., remem
bers his mother used to make seasoned rice with cubed
pieces of veal in it, which cooked all day on a wood or coal
range. He doesn't remember the name or any other ingre
dients it might have contained, but the mixture was made in a
deep gray graniteware lidded pot.
QUESTION —Mary Dangler, Middletown, Ohio, would like
a recipe for 10-grain bread that tastes similar to that made b'-
Roscoe Village Bakery in Coshocton, Ohio.
QUESTION Grace Burner, Abington, is looking for a
recipe for individual crumb buns with cheese pockets. Her
husband ate some, which he said were delicious, on the
Ocean City Boardwalk in New Jersey.
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 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 ahead of time
Cook's
Question
Comer
Bread, Muffins,
(Continued from P»B« B 6)
LEMON POPPYSEED BREAD
V* cup sugar
y 1 cup butter
3 eggs
2 'A cups flour
1 teaspoon salt
I'A teaspoons baking powder
V* cup milk
2 tablespoons grated lemon peel
2 tablespoons poppy seeds
Cream sugar, butter, and eggs
until light Sift together flour, salt
and baking powder. Add alternate
ly with milk. Stir in lemon peel and
poppy seeds. Divide batter evenly
among four-greased small loaf
pans. Bake at 3SO degrees for
30-40 minutes. Remove from oven
and pour over a glaze made by
combining '/ -A cup sugar, 3
tablespoons melted butter and
VA tablespoons lemon juice. Cool.
Remove from pans.
Elaine W. Good
Lititz
STRAWBERRY BREAD
3 cups all-puipose flour
2 cups granulated sugar
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon
2 pints strawberries, diced
3 large eggs
1 cup vegetable oil
Preheat oven to 350 degrees.
Grease and flour two 9xS-inch loaf
pans.
In a large bowl sift together all
dry ingredients. Stir in diced
strawberries.
Beat together eggs and oil and
stir into the dry ingredients; mix
until moist Pour into prepared loaf
pans and bake for4s-50 minutes or
until tester comes out clean.
Remove, cool in pans 10
minutes then finish cooling on
wire rack. Can be eaten warm or
cold. Yields 2 loaves.
QUESTION Cindy Sides, Ellicott City, Md., writes that a
recipe for honey mustard pretzels was previously printed in
this section. She clipped out the recipe but has been unable to
find the required packaged mustard or honey dijon dry salad
mix. She would like to know where to purchase it. Readers, I
know there is also a recipe that doesn’t required the dry mix.
Does anyone have it?
ANSWER A reader wanted a recipe to make peppers
taste sweet like those purchased at a pizza shop. Also, she
wanted to know how sweet peppers are canned or frozen?
Thanks to Cathy Christ, Parkesburg, for the following recipe.
Sweet Peppers
Clean and cut green, yellow, or red peppers into strips.
Pack peppers tightly into sterilized canning jars.
Mix in saucepan and bring to a boil, simmer for 15 minutes:
3 cups sugar
1 cup vinegar
2 cups water
Pinch salt
Pour brine over peppers and process in boiling water bath
for 10-15 minutes.
Delicious on cheese steaks, pizza, and sandwiches.
ANSWER Susan Rzucidlo, Newark, Del., wanted a
recipe for dill muffins made with cottage cheese. Thanks to
Traudy Ashelman, Orangeville, for sending a recipe.
Dllly Cheese Muffins
2 cups flour
1 tablespoon sugar
1 tablespoon baking powder
2 teaspoons dried dill weed
1 teaspoon onion powder
'A teaspoon salt
'A teaspoon pepper
1 cup creamed small curd cottage cheese
% cup milk
'A cup melted butter
1 egg, beaten
Preheat oven to 400 degrees. Grease or paper-line 12 muf
fin cups. In large bowl, combine flour, sugar, baking powder,
dill weed, onion powder, salt and pepper. In small bowl, com
bine cottage cheese, milk, butter, and egg until blended. Stir
into flour mixture just until moistened. Spoon into muffin cups.
Bake 20 to 25 minutes or until golden and wooden pick
inserted in center comes out clean. Remove from pan.
(Turn to Pago B 9)
SQAW BREAD
Sift:
4 cups flour
4 tablespoons baking powder
1 teaspoon salt
Cut in:
2 tablespoons soft shortening
Add:
4 cups warm water
Add enough flour to make a
biscuit-like dough. Roll on a
floured board and cut into small
squares. Handle as little as possi
ble. Fry in deep hot fat. Serve hot
Syrup for Squaw Bread:
Bring to a rolling boil for 1
minute:
1 quart white com syrup
1 pound brown sugar
Add:
1 tablespoon maple flavoring
Pinch cayenne pepper
Remove from heat and beat in:
A cup bacon drippings
Syrup should be thick when
ready to serve.
PEACH MUFFINS
2 cups all-purpose flour
3 teaspoons baking powder
'A teaspoon cinnamon
1 egg, beaten
1 cup milk
% cup shortening, melted
Vi cup granulated sugar
A teaspoon salt
A teaspoon vanilla
1 teaspoon lemon juice
1 cup peaches, peeled, diced
Preheat oven to 375 degrees.
Grease muffin tins.
Sift together flour, baking pow
der, and cinnamon into large bowl.
Beat together egg and milk, add
the shortening, sugar, salt, vanilla,
and lemon juice then stir into the
dry ingredients just until incorpor
ated. Fold in diced peaches.
Fill muffin tins V> rds full. Bake
for about IS minutes or until tester
comes out clean. Cool on wire
rack. Yields IS muffins.
B. Light
Lebanon
APPLE COFFEECAKE
VA cups sifted flour
A cup sugar
2 teaspoons baking powder
A teaspoon salt
'A teaspoon cinnamon
'A cup sour cream
1 large apple, shredded
1 beaten egg
Vi cup milk
3 tablespoons salad oil
Vi cup sugar
Sift together flour, 'A cup sugar,
baking powder, salt, and cinna
mon. Add 'A cup minus 2 tables
poons nuts if desired Stir in apple.
Blend together egg, milk, and
oil. Add to flour mixture and stir
just to mix. Spread in greased
9-inch round cake pan. Spoon sour
cream over top in a spiral fashion
leaving the center uncovered.
Sprinkle 'A cup sugar on top and
reserved nuts. Bake 400 degrees
for 30-35 minutes. Let cool slight
ly before cutting. Also good as a
dessert
Eileen Murphy
Pa. Alternate Dairy Princess
SOUR CREAM TWISTS
VA cup flour
1 cup butter, melted
1 cup dairy sour cream (room
temperature)
2 eggs
1 teaspoon salt
1 teaspoon vanilla
1 package dry yeast
'A cup warm water
1 cup plus 2 tablespoons sugar
'A cup finely chopped almonds,
if desired
Mix flour, butter, sour cream,
eggs, salt, and vanilla. Dissolve
yeast in warm water. Add to flour
mixture. Beat until smooth. Cover
and chill 2-48 hours.
Divide dough in half, keep other
half cold. Roll into rectangle
8x 12-inches. Sprinkle with 3
tablespoons sugar. Fold into thirds,
repeat rolling dough and sprin
kling with sugar 2 more times. Roll
into Bxl2-inch rectangle once
more. Cut % x4-inch strips. Twist
strip twice and put on greased bak
ing sheet Repeat with other half.
Cover and let rise 30 minutes.
Bake at 375 degrees for 12-15
minutes. Cool. Glaze with confec
tioners’ sugar icing and sprinkle
with almonds if desired. Also good
without icing and nuts.
Eileen Murphy
Pa. Alternate Dairy Princess
APPLE CINNAMON
MUFFINS
12 muffins
2 cups all-purpose flour
'A cup light brown sugar
1 tablespoon baking powder
V 1 teaspoon cinnamon
'A teaspoon salt and nutmeg
'A cup diced dried apples
V> cup milk
A cup melted butter
1 egg
1 teaspoon vanilla
Topping;
'A cup chopped almonds
2 tablespoons melted butler
1 tablespoon sugar
'A teaspoon cinnamon
'A teaspoon nutmeg
Preheat oven to 400 degrees.
For muffins, combine flour, brown
sugar, baking powder, cinnamon,
salt, and nutmeg in large bowl. Stir
in apples until well coated. Stir
combined milk, butter, egg, and
vanilla into dry ingredients just
until all ingredients are moistened.
Spoon mixture into paper cup
lined muffin cups. Fill V* full. For
topping, combine all ingredients.
Spoon 1 teaspoon topping over
each muffin. Bake 20-25 minutes,
or until golden and wooden pick
inserted comes out clean. Serve
warm or at room temperature.
Erica Davis
Berks Co. Dairy Princess