Farming, Saturday, December 18, 1999
If you are looking for a recipe but cant 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 Cindy Stahl, Elm, requests a recipe for a
crunchy cookie ball that has been roiled in powdered sugar
and has a chocolate kiss candy hidden inside. She believes
the dough is formed around the candy before baking, then
rolled in powdered sugar while still warm.
QUESTION A reader wants a recipe for horseradish
jelly.
QUESTION—Sandy Truckner, Avonmore, is looking for a
recipe that had been printed in a children's cookbook that was
popular in the late 1950 s or early 19605. It was a no bake cho
colate cookie, not the no bake cookie that contains rolled oats.
She lived in northeast Ohio during that time.
QUESTION—Mrs. Floyd Austin, Amsterdam, N.Y., wants;
a recipe to make peanut brittle candy.
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—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 simitar 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. 1
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, soupe, and
chili.
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 —> 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, Airvilie, 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.
Cook’s
Question
Comer
QUESTION Dianne Decker, Shippensburg, wants a
recipe for Shaker Pie, which is a very wet pie made with
coconut
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 Mrs. John Gawrye, Potts town, requested a
recipe for chocolate pumpkin cake. Thanks to Pearl Ladik,
Leechburg, for sending a recipe.
Chocolate Pumpkin Cake
2 cups flour
% cup unsweetened cocoa
t cup quick-cooking oats
2 teaspoons baking powder
1 teaspoon baking soda
Vi teaspoon salt
1 tablespoon ground cinnamon
Vz teaspoon ground cloves
1 cup butter
2 cups sugar
4 eggs
1 teaspoon almond extract
16-ounce can solid-pack pumpkin
8-ounce can crushed pineapple, undrained
Frosting:
Vi cup butter
1 cup brown sugar
Vi cup light cream
V/i cups shreded coconut
V/i cups pecan halves
Preheat oven to 350 degrees. Grease and lightly flour
13x9-inch pan. Cake: Mix together flour, cocoa, oats, baking
powder, soda, salt, cinnamon, and doves. Set aside.
Beat together butter and sugar until creamy.
Beat in eggs, one at a time, until well blended. Gradually
beat in almond extract, pumpkin, and crushed pineapple.
(The mixture may look curdled at this point). Gradually stir in
flour mixture to make smooth, thick batter. Turn batter into
prepared pan. Bake until just done in center, 40 to 45 minutes.
Frosting: Melt butter over low heat. Add brown sugar and
cream. Stir until smooth. Stir in coconut and pecans. Remove
from heat Preheat broiler. Spread frosting evenly over warm
cake. Broil until frosting is golden and bubbling, 3 to 4
minutes.
Thanks to “Pinkcow* for e-mailing this recipe.
Chocolate Pumpkin Bread
3 cups flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
IVt cups vegetable oil
4 eggs, well beaten
2 cups cooked pumpkin
1 square unsweetened chocolate, melted and cooled
Optional: walnuts or 1 cup raisins that have been boiled in
water and drained.
Preheat oven to 350 degrees. Grease 9-inch round tube or
two loaf pans. Combine dry ingredients and mix well. Make a
well in the middle, add all except optional ingredients. Beat
well. Stir in walnuts or raisins.
Bake 60-70 minutes or until toothpick comes out clean from
center. Wrap as soon as cool. Freezes well.
ANSWER A reader wanted a recipe to make sugar-free
jams using fruit juice as a sweetener. Thanks to Audrey
Minns, Finger Lakes, N.Y., for sending this recipe.
Jam
4 cups fruit
2 tablespoons unflavored gelatin
6-ounce can white grape juice or apple concentrate,
thawed
Mash or puree fruit in blender. Bring fruit to a boil in sauce
pan. Sprinkle gelatin over concentrate. Allow to soak 5
minutes. Add gelatin and concentrate mixture to fruit and stir
until dissolved, 2-3 minutes. Remove from heat Let stand 5
minutes. Skim off foam. Ladle into small containers. Cover
and cool slightly. Refrigerate or freeze.
Note: try strawberry, blueberry, cherry, raspberry, peach or
grape. Don’t expect a sweet jam.
ANSWER Bari Smalley. Quakertown. wanted a recipe
for peppermint patties and one for chocolate-covered cher
patties hankS t 0 * reader for sendin 9 one for peppermint
Peppermint Patties
Vi cup mashed potatoes without added milk
4 cups powdered sugar
1 tablespoon shortening
7 caps peppermint extract (less if using oil)
Combine ingredients and form into patties. Coat with
melted coating chocolate. Cool.
Party
(Continued from Page B 6)
GINGERBREAD MAN
ICE CREAM SANDWICH
'A gallon gingerbread man ice
cream
Half of 18-ounce tube sugar
cookie dough
'A cup dark molasses
1 cup all-purpose flour plus
'A cup for rolling out dough
1 tablespoon ground ginger
In a large bowl, combine all
ingredients except ice cream,
using a wooden spoon or hands,
mix ingredients until incorporated.
If dough feels sticky, add a little
more flour to make dough easier to
handle. On a generously floured
cutting board, roll out dough until
approximately '/« -inch thick.
Using an approximate 5-inch
gingerbread man cookie cutter, cut
as many gingerbread shapes as
possible.
Reroli leftover dough and cut
out a total of 12 cookies. Using a
small spatula, carefully transfer
the gingerbread shapes to a
parchment-lined baking sheet and
bake at 375 degrees for 12
minutes.
While cookies are cooling,
remove ice cream from freezer.
Lay ice cream container on its side
on a cutting board. Using a large
serrated knife, carefully slice
V« -inch rounds one at a time as if it
were a loaf of bread.
Using the cookie cutter, cut out
six gingerbreadman shapes and
immediately place a cookie on top
and bottom to make. sandwich.
These must be made one at a rime
or ice cream will become too soft
Reserve remaining ice cream for
another use. Place sandwiches (m a
cookie sheet and return to freezer
until frozen. Once the sandwiches
are completely frozen, it’s time to
decorate. You can use tubes of
store-bought decorating icings,
candies or colored decorating
sugar.
Return to freezer until ready to
serve.
Edy’a Grand Ice Cream
EFFORTLESS BEEF
PROVENCAL APPETIZERS
Total preparation and cooking
time: 20 minutes
1 package (about 2 pounds)
fully-cooked boneless beef pot
roast with gravy
1/2 teaspoon dried thyme leaves,
crushed
1/4 teaspoon pepper
2 packages (2.1 ounces each)
prebaked frozen mini phyllo
sheets (30 shells)
Chopped fresh parsley
Heat oven to 375°F. Remove
beef pot roast from package;
transfer gravy to large
saucepan. Shred enough beef
with 2 forks to measure 2 cups;
add to gravy. Reserve remaining
beef for another use.
Add thyme and pepper to
saucepan; cover and cook over
medium-low heat 7 to 10 min
utes or until heated through,
stirring occasionally.
Meanwhile place phyllo
sheets on baking sheet. Bake in
375°F oven 5 to 8 minutes or
until hot Spoon beef mixture
evenly into phyllo shells; sprin-’
kle with fresh parsley, as
desired