88-Lanca«ter Farming, Saturday, December 11, 1999
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, but cannot print each one.
Answers to recipe requests should be sent to the same
address. You may also e-mail questions and answers to
lgood.eph@lnpnews.com
QUESTION April Stierly, Canton, wants to know what
she is doing wrong. All her muffins and cupcakes made from
scratch do not raise properly. They are flat as a pancake.
Fresh baking powder and baking soda doesn’t help. With all
the good cooks in Lancaster County, April is counting on
someone having the answer because it’s driving her crazy.
QUESTION Bari Smalley, Quakertown, wants a recipe
for peppermint patties and one for chocolate-covered
cherries.
QUESTION C. Savare, Neshanic Station, N.J., wants a
recipe for potato salad with an oil and vinegar dressing, and
does not contain eggs or mayonnaise.
QUESTION Lydia Murphy-Althouse writes that she is a
new wife in Berks County and a new subscriber to this paper.
She needs good-tasting bear recipes. She also wants a
recipe for chocolate shoo-fly pie.
QUESTION Marilyn Baumert, Herndon, wants a recipe
for egg nog that tastes similar to that made by Turkey Hill,
Farmland, or Swiss Miss.
QUESTION Eva Marie Poliquin, Alburits, wants recipes
for canning meats, soups, meatballs, chili, etc.
QUESTION Nancy Melinain, Dunstable, Mass., wants
the recipe for pumpkin fudge that tastes like that sold at Green
Dragon.
QUESTION Lorraine Snook, Selinsgrove, would like a
recipe for moon pies.
QUESTION Eva Marie Poliquin, Alburtis, wants recipes
to can spaghetti with meatballs, sausage, meats, soups, and
chili.
QUESTION Mrs. John Gawrye, Pottstown, clipped a
recipe for chocolate pumpkin cake from this paper but lost it.
She really liked it and asked if someone could send in the
recipe again.
QUESTION Sue Slimmer, Myersville, Md., would like a
bread recipe that uses a lot of grain. She’d also like to know of
cookbooks featuring bread.
QUESTION Jane Sauble, Manheim, wants a recipe for
Moravian pie.
QUESTION A reader wants recipes to make sugar-free
jams using fruit juice as a sweetener. She also would like a
source to purchase elderberries or juice.
QUESTION Janet Weisner, Kempton, wants recipes to
make yeast breads in the following flavors; strawberry,
blueberry, apple cinnamon, cheese, and cream cheese.
QUESTION Norma Eckard, Gettysburg, wants a recipe
for dietetic peanut butter balls and other sugar-free candy
recipes.
QUESTION A reader wants a recipe to make chicken
chow mein for 50-100 people.
QUESTION A reader wants to know if it's possible to
make puffed wheat or puffed rice without much financial
investment.
QUESTION G. Sweitzer, Airville, wanted recipes for
using gray hubbard squash.
QUESTION Phyllis Stauffer, Carlisle, wants a recipe
that Little Caesar’s used to have. It was a buttery dip with
herbs that they served with breadsticks.
QUESTION Dianne Decker, Shippensburg, wants a
recipe for Shaker Pie, which is a very wet pie made with
coconut.
Cook’s
Tuestion
Comer
From The Kitchen
(Continued from Page B 6)
SMELLY JELLIES
(Air Freshner)
Use baby food jars, votive hol
ders, custard cups, decorative glas
ses, 4-ounce jars, etc.
16-ounces liquid potpourri
4 packets Knox unflavored
gelatin
Colorant, if desired
Throughly heat half the liquid
potpourri, just to boiling. Mix in 4
packets of gelatin until dissolved,
add remaining liquid potpourri.
Pour into containers, and mixture
will set up. Attach the following
poem;
Here’s a little something for
your home or for your car. A
homemade gift from me to you
smelly jelly in a jar. It's a liquid
when poured into a jar and not to
be eaten, not for your belly, but to
refreshen your room, for it’s called
smelly jelly in a jar.
Kathi Taylor
Shickshinny
BUBBLE BATH
Place dried beans into a jar and
attach label: Instant bubble bath,
cook and injest one hour before
bathing.
Kathi Taylor
Shickshinny
QUESTION—A reader wants to know where to buy Swiss
cheese with a touch of ham and blue cheese by the roll or
pound. She can find these items in 4-ounce packages, but
they are very expensive. She would also like to know where to
buy shrimp chips in a big box.
QUESTION Brenda Houser, Middletown, would like a
recipe to make cookies that taste like the ones served at
Shady Maple Smorgasboard. The varieties that she likes are
Chocolate Chip Truffle, which has a chocolate batter with cho
colate chips in it and a soft chocolate center, and Peanut But
ter Truffle, which has a peanut butter batter with chopped nuts
and a soft peanut butter filling.
ANSWER Cindy Robinette, Flinstone, Md., wanted a
recipe for the cookie mix that had chocolate-covered raisins
and is placed in a jar to give as gifts. Thanks to a reader for
sending this one. For those who like to make food gifts, be
sure to check out the “Home On The Range” pages in this
week’s issue.
Chocolate Covered Raisin Cookie Mix In A Jar
% cup sugar
Vs cup firmly packed dark brown sugar
1 cup chocolate covered raisins (raisinettes)
Vs cup milk chocolate chips
1% cup flour mixed with 1 teaspoon baking powder and
Vs teaspoon baking soda
Layer in jar in order given. Attach these instructions: Empty
contents in bowl, add 1 stick softened butter, 1 slightly beaten
egg, 1 teaspoon vanilla, mix until well blended. Makes 30
balls. Place each ball 2-inches apart on a greased cookie
sheet. Bake at 375 degrees for 13-15 minutes or until edges
are lightly browned.
Thanks to Tammy Bell for sending this recipe. She also has
recipes for Brownie Jar Cakes, Pumpkin Spice Jar Cakes,
Applesauce Jar Cakes, and Zucchini Bread In A Jar. Please
send a stamped self-addressed envelope for requests to
Tammy at 70 Nottingham Rd., Elkton, MD 21921.
Gingerbread Jar Cakes
2% cups all-purpose flour
% cup granulated sugar
1 teaspoon baking soda
% teaspoon baking powder
% teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
Vz teaspoon ground cloves
% cup butter, softened
% cup water
'/* cup molasses
Preheat oven to 325 degrees.
In a large bowl, combine flour, sugar, baking soda, baking
powder, salt, ginger, cinnamon, and cloves. Stir in butter,
water and molasses until well blended.
Divide batter among five jars filling about half full. Place jars
on a cookie sheet and bake in preheated oven for 35 minutes
or until cake tester inserted in center comes out clean. Have
hot lids ready. Take one jar ata time from the oven and screw
on lid tightly. Cool jars on countertop.
SCENTED MILK BATH
Make muslin pouches and sten
cil on the fabric. Inside a plastic
baggie placed inside the pouch,
add the following mixture that is
blended in food processor
2 cups corn starch
2 cups powdered milk
Powdered herbs or fragrance
(lavender is wonderful)
Or use the following recipe:
'/« cup plus 2 tablespoons Tang
V« cup instant lemonade mix
3 A cup instant iced tea
1 teaspoon ground cloves
2 tablespoons ground cinnamon
Mix ingredients together and
package in jars with detections: 1
teaspoon in a cup of hot water.
Kathi Taylor
Shickshinny
HOME EXERCISER
Paint a block of wood as a gift
with the following directions
attached:
1. Place block in center of room.
2. Walk around the block twice.
3. Rest, after all you’ve just
walked around the block twice.
Kathi Taylor
Shickshinny
(Turn to Page B 9)
Kathi Taylor
Shickshinny
SPICED TEA MIX
CHILI NUTS
2 24-ounce cans cocktail
peanuts
'/« cup melted butter
1 package chili seasoning mix
Add nuts to crockpot. Pour
melted butter over top with dry
chili mix and stir until well
blended. Let cook on low for
2-2 l h hours. Remove lid and cook
on high for 10-15 minutes. Either
serve warm or lay nuts in a single
layer until cool then package in a
jar.
LIP GLOSS
2 ounces olive oil
2 ounces cocoa butter
1 teaspoon beeswax
Heat in mini double boiler until
beeswax is melted. Kathi saves all
her empty little tins and reuses.
Kathi Taylor
Shickshinny
SUPER SPICED PECANS
3 tablespoons butter
3 tablespoons Worcestershire
sauce
1 teaspoon salt
'A teaspoon cinnamon
‘A teaspoon garlic
!A teaspoon cayenne pepper
Dash tabassco sauce
1 pound pecans
In heavy skillet, melt butter, add
seasonings. Toss in pecans until
well coated. Place on cookie sheet
in 300-degree oven for 20-25
minutes until pecans are brown
and crisp. Let cool completely and
package in airtight containers.
Kathi Taylor
Shickshinny
BUTTERSCOTCH BROWNIE
MIX IN JAR
'h cup flaked coconut
3 A cup chopped pecans
2 cups brown sugar
2 cups flour
I'h teaspoon baking powder
'A teaspoon salt
Layer all ingredients in a jar,
packing tightly. Attach the follow
ing instructions; Add 1 'A cups sof
tened butter, 2 slightly beaten
eggs, 2 teaspoons vanilla. Mix
until blended. Pour into greased
9x13-inch pan. Bake at 375
degrees for 20-25 minutes.
POTPOURRI JARS
In a wide-mouth quart jar put
potpourri or smelly jelly inside. In
the jar opening place a glass cus
tard cup (hot glue in place). Inside
the custard cup, place a votive
candle. Wrap a ribbon around jar
threads and add other embellish
ments if desired.
Kathi Taylor
Shickshinny
FRUITY NUT
OATMEAL MIX
7-ounces dried fruit, coarsely
chopped
18-ounccs quick oats
'A cup non daity powdered
creamer
‘A cup granulated or brown
sugar
'A cup chopped pecans or
walnuts
1 teaspoon salt
Thoroughly mix together all
ingredients and package in decora
tive Mason jars. Attach directions.
Stir in J A cup boiling water into
‘A cup oatmeal mix. Let stand until
thickened.
Kathi Taylor
Shickshinny
BATH POWDER RECIPE:
'A cup baking soda
'A cup com starch
Fragrance oil
Kathi Taylor
Shickshinny
Kathi Taylor
Shickshinny