Cook’s Question
(Conllnuod from Pago B 8)
cups flour
cup sugar
cup baking powder
tablespoon salt
cup shortening
Combine first four ingredients. Cut in shortening to coarsr
crumbs. Measure out 2Vi cups for each batch of muffins.
To prepare:
2Vi cups mix
1 egg
1 cup milk
Place mix in a bowl. Whisk egg and milk. Stir into dry ingre
dients until just moistened. Add any of the following and fold
into batter:
Vi cup raisins and % teaspoon cinnamon.
Or, % cup cheddar cheese and % cup cooked, crumbled
bacon.
Or Vi cup blueberries.
Fold in and fill greased muffin cups two-thirds full. Bake at
425 degrees for 15 minutes.
ANSWER Martha Martin, Mount Joy, that to make diffe
rent flavors of angel food cake, mix angel food cake as directed
on your recipe, then swirl in a small package of dry Jell-0
before baking. If a solid color is preferred, thoroughly mix in
Jell-O.
Thanks to Esther Mae Burkholder, Mertztown, for sending
this recipe.
Flop Proof Angel Food Cake
i'/zcups plus 1 egg white
Beat egg whites until frothy. Add ’/z teaspoon salt and
VA teaspoon cream of tartar. Beat to very stiff peaks. Slowly
add 1 cup granulated sugar.
By hand, fold in the following mixture that has been sifted
together;
1 cup flour
VA cups confectioners’ sugar
Add:
1 teaspoon almond flavoring
Pour mixture into tube pan, level with spatula. Bake 35
minutes. Allow to cool in pan at least one hour upside down.
To make a flavored cake, add 3 tablespoons of any flavored
Jell-O combined with the cup of sugar that is added to the cake.
FALL AG-LIME APPLICATION
DON'T PUT IT OFF PUT IT ON
AT FALL HARVEST HMI
SOIL TEST TO DETERMINE
PHANDAGLIME NEEDS
APPLY AGLIME EARLY
FALL TO COMPLETE
SPREADING
BEFORE
WINTER
Hi-Calcium
rfin
LIMESTONE
Muffin Mix
ANSWER A Snyder County reader wanted a recipe for
white chocolate mousse cake. Thanks to Eileen Greenaway,
Somerville, N.J., for sending a recipe that she writes is not as
complicated as it looks and is well worth the effort.
Chocolate Mousse Meringue Cake With Raspberry Sauce
% cup confectioner's sugar
1 tablespoon cornstarch
8 large egg whites
% teaspoon cream of tarter
'/• teaspoon salt
1 cup granulated sugar
S'A -ounces white chocolate
VU sticks unsalted butters
3 large egg yolks
1 cup well-chilled heavy cream
4 large egg whites
2’/. teaspoons granulated sugar
Preheat oven to 200 degrees.
Line two baking sheets with parchment paper. Using bottom
of a 10-inch spring form pan as a guide, trace a circle on each
piece of parchment paper and turn paper over (circle will show
through). Into a bowl, sift together confectioners' sugar and
cornstarch.
In a large bowl with an electric mixer, beat egg whites with
cream of tarter until they hold soft peaks. Gradually add granu
lated sugar, beating until meringue holds stiff peaks. Fold in
confectioners’ sugar gently.
Spread meringue in the circles on the parchment paper;
bake in upper and lower thirds of oven, switching halfway
through baking, two hours total. Leave meringue rounds in
turned off oven at least four hours.
Make chocolate mousse: Chop chocolate and cut butter into
small pieces and melt over low heat, stirring until smooth.
Transfer to a large chocolate mixture. Beat cream until it just
holds stiff peaks and fold into chocolate mixture. With cleaned
'beaters (egg whites will not get stiff if any grease is on them)
beat egg whites with sugar until they hold stiff peaks and fold in
chocolate mixture.
Assemble the cake: Trim meringue rounds, if necessary, to
fit in a spring form pan with bottom rolled edge down. Fit a mer
iungue round in pan and spread evenly over mousse. Top with
remaining round and spread the remaining mousse. Chill cake,
loosely covered at least 4 hours or up to a day. Run a thin knife
around edge of cake and remove side of pan.
Raspberry sauce; 2 cups raspberries
3 tablespoons sugar
Vs teaspoon fresh lime juice
Pureee ingredients until smooth and pour through a fine
sieve, pressing out solids. Cover and chill.
Hi-Magnesium
For prompt delivery contact
your local Martin Limestone
dealer or call Blue Ball, Pa.
(717) 354-1370
(800)233-0205
Lancaster Farming, Saturday, November 14, 1998-819
ANSWER Linda Smith,
Walpole, N.H., wanted the com
plete recipe for Special Bean
Soup Mix for Gift Giving.
Thanks to a reader for sending
the recipe.
Special Bean Soup
Navy beans
Pack 2 cups of the mixture
into a bag or jar to give as a gift.
Include the following direc
tions for making the soup: Com
bine 2 cups assorted dried
beans in a pot with 2-quarts
water, and 2 tablespoons salt,
and soak overnight. Next day,
drain. Add 2 quarts fresh water,
1 or 2 ham hocks. Simmer until
soft. Remove meat. Add a
21 Vt -ounce can of tomatoes, 2
tablespoons lemon juice, 1
large chopped onion, 1 teas
poon chili powder, 1 clove garl
ic, and black pepper. Simmer
until hot. Enjoyl
Black
Walnut *
Cracker —V
Easy to operate
Cracks any size
walnut without
$59.90
+ Shipping & Handling
Phone 717-738-2199
Mix together 1 pound each:
Northern beans
Pinto beans
Large lima beans
Black-eyed peas
Garbanzo beans
Small white beans
Baby lima beans
Split green peas
Pearl barley
Kidney beans
White kidney beans
Cranberry beans
Pink beans
Small red beans
Black beans
Yellow split peas
Lentils