B&ancaster Fanning, Saturday, October 24, 1998
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, Ephrata, PA
17522. There’s no need to send an SASE. If we receive an
answer to your question, we will publish it as soon as pos
sible. 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 Joyce Shoemaker, Mount Joy, would like
recipes for different flavors of angel food cake such as raspber
ry, strawberry or orange.
QUESTION A reader from Ephrata writes that when she
cold packs string beans, she boils them for three hours. The
jars seal, but some get a white settlement at the bottom of the
jars and the liquid at the bottom looks cloudy. She asked what
causes this problem and are the beans safe to eat. Perhaps our
readers have an explanation; however, recent research shows
that beans should be pressured canned to eliminate all bacter
ial and the risk of food poisoning.
QUESTION Dolly Getz, Manheim, is looking for a recipe
for Friendship Brownies, which are chocolate and nuts and the
dry ingredients layered in a quart jar to be given as gifts. The
receiver adds the liquid ingredients and bakes in 9-inch square
pan when ready to use. She would also like other recipes pre
pared like this for cookies, muffins, etc.
QUESTION Deirdre from New York wants a recipe for
chocolate spice cake.
QUESTION — Helen Hertzler, Morgantown, wants a recipe
for pizza crust in which the dry ingredients can be mixed and
stored until ready to use and then warm water added, which is
similar to store-bought packs of pizza crust mix.
QUESTION A reader from Annville would like recipes for
food that can be given as gifts. Examples; oil, vinegar, and herb
mixtures to seal in bottles, candies, cake in a jar, cookies, etc.
QUESTION A reader wants recipes for black bread and
for pumpernickel bread.
QUESTION —Lois Eby, Greencastle, would like a recipe for
hard pretzels.
QUESTION A Shippensburg reader would like a recipe
for corn crackles.
QUESTION Toni Levan, Galeton, would like a good
recipe for garlic pickles.
QUESTION Betty Lou Gambler, Concord, writes that her
mother purchased a pickle compound at the former People's
Drug Store during the 1940 s and 19505. There were four pack
ages in one recipe and contained rock salt, saccharine, dove
oil, and an acid of some kind that was mixed into 1 gallon of cold
vinegar and poured over pickles. The pickles were ready to eat
within several days and tasted delidous. She has tried many
stores and has not been able to locate the pickling compound.
Can any one help her?
QUESTION J. Gramiccioni, Stockton, N.J., wants to
know where to purchase real Italian vinegar without preserva
tives. Her father brought some from Italy, but she can’t find it
over here. Does anyone know how it can be made or
purchased?
QUESTION Estella Fink would like a recipe to make chili
beans.
QUESTION A reader from Orange County, N.V. would
like a recipe for Half Sour Pickles, she believes the cucumbers
are soaked in brine overnight and can be eaten the following
day.
QUESTION —A reader from Finger Lakes, N.Y., would like
a recipe to can together sliced onions and green bell peppers
(not pickled).
QUESTION A Snyder County reader would like a recipe
for white chocolate mousse cake.
QUESTION A reader wants a recipe for the bretzel
QUESTION Rose Diehl, Bloomsburg, wants recipes for
turkey scrapple and turkey bologna.
Cook’s
Question
Comer
ANSWER —Barbara from Kutztown wanted a recipe for the
sauce that is used to dip steamed dumplings into at a Chinese
restaurant. Thanks to Marjorie Allen, Peterstown, W.Va., for
sending several recipes.
Vinegar Soy Sauce I
’/* cup soy sauce
2 scallions, finely chopped
1 clove garlic, finely chopped
Few drops hot oil (more if you like spicy sauce)
1 tablespoon white vinegar (rice vinegar if possible)
2 teaspoons sesame oil
Vi teaspoon grated fresh ginger root
1 teaspoon sugar
Mix together all ingredients in a bowl and servewith Chinese
dumplings, shrimp fritters, oyster balls or shrimp.
Mustard Vinegar Sauce
% cup powdered dry mustard
V, cup cold water
2 tablespoons rice vinegar or use 1 tablespoon white vine
gar plus 1 teaspoon water and % teaspoon sugar
% teaspoon salt
Mix the mustard powder with a little cold water and blend to
make a smooth paste. Add the rest of the water and the vinegar
gradually, stirring all the while. Add the salt. Cover and refrig
erate until ready to use. This sauce keeps for several weeks,
covered in the refrigerator.
ANSWER Nancy Kramer, Lebanon, wanted recipes for
drop sugar cookies that remain soft and also molasses drop.
Thanks to Mary Snyder, Manheim, for sending her mother’s
recipe, which she said are dark and moist
Blend together:
1 pint baking molasses
1 tablespoon baking soda
Combine the following and add to the molasses mixture.
1 cup brown sugar
1 cup shortening
2 eggs
Add alternately to batter:
s'/* cups flour
1 cup buttermilk
Chill four hours. Drop on cookie sheet and pat with slightly
beaten egg and top with walnut. Bake at 375 degrees for 10
minutes.
Thanks to Margaret Zimmerman, New Holland, for sending
her family favorites.
Old-Fashioned Drop Sugar Cookies
% cup shortening
2 cups brown sugar
3 eggs
2 teaspoons vanilla
1 cup buttermilk
4V4 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
Mix ingredients together in order listed. Drop from teaspoon
on to cookie sheet and bake at 325 degrees for 10-12 minutes
until lightly browned. Ice cookies when cool, or top with granu
lated sugar before baking.
Old-Fashioned Soft Molasses Cookies
2 cups Blackstrap molasses
1 cup granulated sugar
1 cup shortening
1 egg
Vz teaspoon salt
1 cup buttermilk
1 tablespoon baking soda
'k teaspoon ginger
3 cups whole wheat flour
272 cups white flour
Mix molasses, sugar, shortening, and egg. Beat well. Add
salt, soda, ginger, whole wheat flour, and buttermilk; mix well.
Gradually add white flour to form stiff dough. Refrigerate sever
al hours or overnight. Roll into balls and dip tops in granulated
sugar or brush with a beaten egg. Bake at 325 degrees for 8-10
minutes. Don’t overbake.
(I prefer all blackstrap molsses, but any combination of dark
corn syrup and molasses can be used to suit your family's
taste).
ANSWER Dolly Getz, Manheim, wanted recipes for mix
es such as cookies, muffins, cakes, which are layered in a
quart jar and given for gifts. Thanks to Mary Snyder, Manheim,
for sending a recipe that looks pretty in ajar and is good to eat.
Quart Jar Cookies
Place in jar as listed:
Vz teaspoon salt
1 cup flour
Vz teaspoon baking soda
Vz cup brown sugar
Vz cup granulated sugar
1 cup quick oats
Vz cup chocolate covered raisins
Vz cup walnuts
When ready to use, add the following;
Vz cup melted butter
1 egg, beaten
1 teaspoon vanilla
Shape into one-inch balls. Bake at 350 degrees for 7 to 9
minutes.
Molassas Cookies
(Turn to Pago BS)
Squash
(Continued from Page B 6)
CARAMELIZED
PUMPKIN PIE
1 unbaked 9-inch pic shell
2'h cups mashed pumpkin
'/«cup whole milk
2 large eggs
1 cup granulated sugar
I'/i tablespoon all-purpose flour
1 teaspoon pumpkin pie spice
'/« teaspoon salt
1 teaspoon vanilla extract
2 teaspoons melted butter
1 cup pecans
V» cup melted butter
1 cup brown sugar, firmly
packed
Preheat oven to 425 degrees.
Prepare pie shell.
Beat together pumpkin, milk,
eggs, sugar, flour, pumpkin pie
spice, salt, vanilla, and butter and
transfer to pie shell. Place in oven,
bake for 10 minutes. Reduce heat
to 350 degrees and bake 40
minutes or until done. Remove
from oven.
Mix together pecans, butter, and
sugar; spread over the pie. Place
pie under boiler until the topping is
caramelized. Yields: 6 to 8
servings.
CIDER PUMPKIN BREAD
1 cup brown sugar, firmly
packed
1 cup canned mashed pumpkin
‘A cup vegetable oil
Vi cup apple cider
1 large egg
1% cups all-pupose flour
Vi cup whole wheat flour
3 teaspoons baking powder
IVi teaspoon pumpkin pie spice
Vi cup walnuts, coarsely
chopped
Vi cup raisins
Preheat oven to 350 degrees.
Grease and flour the bottom of a
9x5-inch loaf pan.
In a large bowl, combine and
beat brown sugar, pumpkin, oil,
cider, and egg. Sift together all
purpose and wheat flours, baking
powder, and pumpkin pie spice.
Stir into pumpkin mixture just
until moistened then stir in nuts
and raisins.
Transfer to prepared pan and
bake for 55 to 60 minutes or until
tester comes out clean. Remove,
cool 10 minutes in pan, remove
from pan to wire rack, and cool
completely. Slice bread and wrap
tightly in plastic wrap and store in
refrigerator until read/ to use.
Yields 12-16 slices.
PUMPKIN CIDER SOUP
2 tablespoons butter
2 tablespoons finely chopped
onion
4 cups pumpkin puree, fresh or
canned
1 cup chicken stock
Pinch cuny
Pinch cloves
Pinch cinnamon
'/< teaspoon ground ginger
'/«teaspoon fresh thyme
I bay leaf
Pinch cayenne pepper
Salt and pepper to taste
1 medium fresh pumpkin
(optional)
Melt butter in large saucepan.
Add onion and saute S minutes.
Add remaining ingredients, except
pumpkin. Simmer 10 minutes.
Serve in hollowed out pumpkin or
tureen. Serves 6 to 8.
Lorraine Keenan
Aleppo Grange #2054
BXight
BJ.L.