88-Lancaster Fanning, Saturday, February 5, 2000
If you are looking for a recipe but can’t find it, send
your recipe request to Lou Ann Good, Cook’s Ques
tion 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 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 an
swers to lgood.eph@lnpnews.com
QUESTION Clara Hess, Little Marsh, wants a
recipe for Greek basic white bread.
QUESTION Pauline Feldman, Chambersburg,
wants a recipe for Easter pie.
QUESTION Gaii Isennock writes that Nabisco
used to make a cookie called Brown Edged Wafers,
which were thin, crispy, and delicious. They were so
delicate, they were packed in individual slots in a cor
ragated paper box. Isennock has been searching for
the recipe for more than six years. Can anyone help
her?
QUESTION S. Kanady, Mickleton, N.J., wants a
recipe to make Jewish kosher pickles of green toma
toes. The process starts with pickles in a crock with
kosher salt brine covered with grape leaves and
weighted down with a stone and stored at room tem
perature.
QUESTION A New York reader wants a brownie
mix recipe, made with baking cocoa, to store until
ready to use. When ready to prepare, the mix needs
the addition of only water, oil, and egg.
QUESTION Donna Beyerbach, Oakdale, wants to
know how to make garlic powder from homegrown
garlic bulbs.
QUESTION Carol Nunn, New Columbia, wants a
recipe for banana butter, which does not contain ,
butter but is similiar to apple butter but made with ba
nanas.
QUESTION A New York reader wants to know if
regular flour can ever be used in a bread machine in
stead of bread flour.
QUESTION Dale e-mailed that a recipe appeared
in the paper for rye bread with caraway seeds. He
tried it and thought it was the best he ever had, but
has lost the recipe. Does anyone know to what recipe
he is referring? He thinks it appeared in the paper
around Christmas.
QUESTION - Kathi Taylor, Shickshinny, would like
a recipe for peanut butter pie that does not contain
chocolate, but between the peanut butter cream fill
ing and crust is a layer of crunchy crumbs. The crust
is pie pastry not graham cracker crumbs.
QUESTION - Thelma 8011, Harleysville, would like
to know how to keep homebaked cookies from be
coming hard when serving them on a plate and stor
ing them for later use.
QUESTION Mrs. Zimmerman, Manheim, would
like recipes to make ice cream cake, which is layered
with ice cream and toppings.
QUESTION Mrs. Zimmerman, Manheim, would
like recipes, hints, and cookbooks that teaches
cheese and yogurt making. She also wants the name
of a mailorder company where she can purchase cul
tures for cheesemaking.
QUESTION K. Moyer, Summerville, is searching
for recipes to make cracked wheat bread and for a
meringue that gets high.
QUESTION K. Moyer, Summerville, wants to
know the difference between Sure Jel and Clear Jel,
and where Clear Jel can be purchased since she can’t
find it in her area.
QUESTION Carolyn Mack is looking for recipes to
make fresh sausage before it goes in the casing.
QUESTION Shirley Schwoerer, Wysox, wants a
recipe for Italian Riccota Bread, not using yeast.
QUESTION Beverly Findleiz, Holtwood, wants a
recipe for pumpkin delight, a delicious dessert
served at Hosses dessert bar.
QUESTION - Jody Applebee, Pratesburg, N.Y.,
wants a recipe her mom used to make. It is a sticky
bun that has orange Tang as one of the ingredients.
QUESTION Myrtle Sorge, Sicklerville, N.J., is
searching for a recipe to make kidney pudding in cas
ings.
Cook’s
Question
Comer
ATTENTION - The American Dairy Association
/Dairy Council Middle Atlantic immediately needs
dairy farm familes to submit recipes for a new bro
chure to use in promotion. The recipes should in
clude at least two dairy ingredients. All the entries
will be printed in an upcoming issue of Lancaster
Farming. Nutritionists from ADA/DC will select the
winning entries. Winners will receive ‘got milk?’
prizes and have their recipes featured in the new bro
chure. Send your recipe with your name, address, and
the number of cows on your farm to Kristen Campbell,
American Dairy Association, 325 Chestnut St., Suite
600, Philadelphia, PA 19106. For more information,
call Kristen Campbell at 1-800-220-6586.
QUESTION - Trina Boitnott, Boones Mill, Va.,
wants a recipe for pecan jelly and other nut-flavored
jellies. She tasted pecan jelly in a specialty shop in
Virginia. The jelly tasted exactly like pecan pie in a jar.
QUESTION - Sandy Truckner, Avonmore, is look
ing for a recipe that had been printed in a children’s
cookbook that was popular in the late 1950 s or early
19605, where she lived in northeast Ohio. Called
Eskimo Cookies, the no bake chocolate cookie did
not contain rolled oats.
QUESTION - Nancy Melinain, Dunstable, Mass.,
wants the recipe for pumpkin fudge that tastes like
that sold at Green Dragon.
QUESTION - A reader wants a recipe to make
chicken chow mein for 50-100 people.
QUESTION A reader wants to know if it’s possi
ble to make puffed wheat or puffed rice without much
financial investment.
QUESTION G. Sweitzer, Airville, wanted recipe!
for using gray hubbard squash.
QUESTION Phyllis Stauffer, Carlisle, wants a
recipe that Little Caesar’s used to have. It was a but
tery dip with herbs that they served with breadsticks.
ANSWER A reader wanted the recipe for the ulti
mate cheese cake. Thanks to Fawn Bartleson, Mar
tins Creek, for sending it.
Ultimate Cheesecake
1 pound ricotta cheese
1 pound cream cheese, room temperature
1 Vz cups sugar
4 eggs, beaten
3 tablespoons corn starch
3 tablespoons flour
1 Vz tablespoon lemon juice
1 tablespoon vanilla
Vz cup butter, melted
1 pint sour cream
Brush 10-inch springform pan with melted butter
and dust with graham cracker crumbs. Beat ricotta
and cream cheese until smooth. Add sugar and eggs,
blend well. Add corn starch, flour, lemon juice, va
nilla, melted butter, and sour cream. Beat until
smooth.
Bake at 325 degrees for one hour. Bake at 375 de
grees for 10 minutes to brown top. Turn off oven and
let cake stand in oven two hours. Cool in refrigerator.
Here is a different recipe from Madeline Van
Leuven, Mantua, N.J.
V 2 cup butter
2 cups flour
2 eggs
6 tablespoons sugar
2 teaspoons baking powder
Cream butter and sugar. Add flour, baking powder,
and then eggs. Mix well with fork, pick up small
pieces of dough with floury fingers, flatten and pat
into position of bottom and sides of 12x8-inch pan.
Filling:
1 pound cream cheese
4 eggs, separated
2 teaspoons vanilla
Juice of 1 lemon
2 tablespoons flour
4 cups milk
With electric mixer, beat cream cheese and sugar.
Add flour and egg yolks, add lemon juice, vanilla, and
milk. In small bowl, beat egg whites until stiff. Fold
into cream cheese mixture until well blended. Pour
butter into uncooked crust. Sprinkle top with cin
namon. Bake in 350 degree oven for 40-45 minutes.
Allow to cool uncut for three hours before putting into
refrigerator.
Sometimes Madeline drains a can of pineapple and
places the pineapple on top the unbaked crust then
pours the cream cheese mixture over pineapple and
cooks as directed.
ANSWER Walter Burling sent this recipe that
Catherine, Strasburg, had requested. This recipe for
Buffalo wings calls for frying, but if you are looking for
a less greasy alternative, grill the meat instead of
frying. Serve with blue cheese dressing. You can sub
stitute thighs for the wings no bones, no tips to
throw away. Just good eating!
Cheese Cake
(Turn to Page B 9)
Muffins
(Continued from Page B 2)
BANANA-NUT MUFFINS
Vi cup butter, softened
Vh cups all-purpose flour
1 cup buttermilk
1 cup granulated sugar
Vi teaspoon salt
Vi cup chopped pecans
2 eggs
1 teaspoon baking powder
1 teaspoon vanilla
2 medium ripe bananas,
mashed
Vi teaspoon baking soda
Preheat oven to 375 degrees.
Grease muffin-pan cups or use
paper liners. Beat together
butter and sugar at medium
speed until light and fluffy. Add
eggs, one at a time, beating well
after each addition. Beat in ba
nanas until smooth. Mix to
gether flour, salt, baking
powder, and baking soda. Alter
nately stir flour mixture and
buttermilk into egg mixture
until dry ingredients are just
moistened. Stir in nuts and va
nilla. Do not overmix batter; it
will not be completely smooth.
Spoon battter into prepared pan,
filling two-thirds full. Bake until
lightly golden brown, 15-18 min
utes. Cool slightly in muffin
pan. Turn out onto rack. Makes
about 20 muffins. .
Amanda Marlin
Lebanon Co. Dairy Princess
ORANGE ALMOND
HONEY MVFFINS
VA cups all-purpose flour
1 teaspoon baking powder
Vi teaspoon baking soda
Vi teaspoon satt'
Vi cup butter, softened
Vi cup honey
1 egg
Vi dup‘Strange juice ‘cdrtden
trate
Vi teaspoon grated orange
P eel o**
V 2 cup chopped toastedjal
monds
In a small bowl, combine
flour, baking powder, baking
soda and salt; set aside. Using an
electric mixter, beat butter and
honey until light. Beat in egg,
orange juice concentrate, and
orange peel. Gradually add flour
mixture, mixing just until
blended; stir in almonds. Spoon
into eight greased or paper-lined
2 Vi-inch muffin cups.
Bake at 350 degrees for 25-30
minutes or until toothpick in
serted in center comes out clean.
Remove muffins from pan to
wire rack. Serve warm or at
room temperature.
Renee Blatl
PA Honey Queen
CORNFLAKES
PECAN MUFFINS
1 cup all-purpose flour
1 tablespoon baking powder
2 tablespoons granulated
sugar
Vi teaspoon allspice
Vi cup chopped pecans
1 cup crushed cornflakes
'/« teaspoon salt
Blend ingredients in large
bowl. In medium bowl, combine
the following:
1 large egg
Vi cup milk
3 tablespoons melted butter
Combine two mixtures, beat
ing until just moistened. Do not
overbeat. Spoon into paper
lined muffin tins, filling V* full.
Bake 15-20 minutes at 425 de
grees.
Nancy Kramer
Newmanstoivn