88-Lancaster Farming, Saturday, November 25, 2000
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 a self-ad
dressed stamped envelope. If we receive an answer to
your question, we will publish it as soon as possible.
Check your recipe to make sure you copy the right
amounts and complete instructions for making the reci
pe. 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
Notice: Several readers write that they have
problems accessing this address. The common
mistake is that readers are substituting an “i”
for the lowercase “I (L)” needed in two places.
If you are having problems reaching this ad
dress, please check to make sure you are typ
ing a lowercase “I (L)” in both places and not a
lower or uppercase “i” or “I.”
QUESTION Howard Burkholder, Marion,
wants a recipe for sweet and sour pickled
eggs.
QUESTION Lucy Lowe requests a recipe
for old-fashioned scrapple, well seasoned.
QUESTION A reader would like a recipe
on how to can cooked and blended pumpkin.
QUESTION A Gordonville reader wants a
sour dough recipe. She tasted some from the
Reading Terminal Market, and would like to
have a recipe that is similar to that sold there.
QUESTION Nancy Allwine, Harrisburg, lost
a recipe that she clipped from this column, she
thinks, in 1994. The recipe was for macaroni
salad, and included a cooked dressing using
vinegar, turmeric, sugar, and water; mayon
naise was added after it was cooked. Anyone
know what recipe she wants? Please send it in.
QUESTION Faye Milwid, Delta, requests a
recipe for pumpkin orange chiffon pie.
QUESTION L. Reichert, New Park, re
quests a recipe for clear toy .candy or barley
sugar.
QUESTION C. Faus wants to know how to
make homemade rice cakes. She writes they
are nice for wheat-free diets but expensive to
buy.
QUESTION E. King, Bird-in-Hand, wants
the recipe to make a dry mix for yellow cake,
and how many cups are used to make a
9x13-inch cake.
QUESTION Mary Levy, Coopersburg,
wants a recipe in which raw cut-up pumpkin is
placed in a double pie crust and baked.
QUESTION A. Guidas wants old-fashioned
recipes for soups and chilies and pumpkin fun
nel cakes. She writes that she has tried many
recipes from our readers and they have never
left her down.
QUESTION An Airville reader wants to
know how to make smoked and sweet deer bo
logna.
QUESTION Carol Fulkroad, Millersburg,
would like a recipe for frozen yogurt, which can
be made in a 1 Vb-quart ice cream freezer
QUESTION Since October is Popcorn Pop
ping Month, N. Kring, Somerset County, would
like a recipe for kettle corn, which is a sweet
ened, salted popcorn sold at county fairs and
festivals.
QUESTION Helen Kofron, Claymont, Del.,
wants a recipe for ground beef barbecue that
tastes like that served at Shady Maple patio.
QUESTION A reader requested an old rec
ipe for clear bean soup made with fresh pork.
QUESTION - Durwood Tuttle, Knoxville,
makes sweet pickles in a crock that he stores
in a cellar. About three weeks ago, a gray fuzzy
mold formed all over the crock. He washed the
crock thoroughly with bleach water but it
doesn’t keep the mold from forming again. Any
BEEE
Cook’s
Question
Comer
IT S WHAT’S FOR DINNER.
help would be appreciated.
QUESTION Rachel Musser is
searching for a spaghetti sauce recipe
that tastes similar to Prego pasta sauce
(traditional).
ANSWER Vera Moore, Gettysburg,
requested the oatmeal muffin recipe
that had been printed on the large
Quaker oatmeal box about eight years
ago. Thanks to a reader who went to
Ithe work of handwriting the recipe but
did not include her name for credit.
Applesauce Oatmeal Muffins
1 Vi cups quick or old-fashioned oats, un
cooked
I V* cups all-purpose flour
% teaspoon cinnamon
1 teaspoon baking powder
% teaspoon baking soda
1 cup unsweetened applesauce
Vi cup skim milk
Vi cup firmly packed brown sugar
3 tablespoons vegetable oil
1 egg white
Topping:
V* cup quick or old-fashioned oats, uncooked
1 tablespoon firmly packed brown sugar
Va teaspoon cinnamon
1 tablespoon butter, melted
Heat oven to 400 degrees. Line 12 medium
muffin cups with paper baking cups. Combine
oats, flour, cinnamon, baking powder, and bak
ing soda. Add applesauce, milk, brown sugar,
oil, and egg white; mix just until dry ingredients
are moistened. Fill muffin cups almost full.
Combine remaining ingredients; sprinkle even
ly over batter. Bake 20-22 minutes or until
deep golden brown. Serve warm.
ANSWER Thanks to Ruth Archer, English
town, N.J., for sending recipes for dough that
is mixed, kneaded, shaped, and put into the
freezer until ready to use. When you want
freshly baked breads, just take the shaped
doughs from the freezer and let them thaw and
rise at room temperature. Then bake.
Frozen Dinner Rolls
5 Vi to 6V2 cups unsifted flour
Vi cup sugar
1 Vi teaspoons salt
2 packages active dry yeast
I V* cups water
Vi cup milk
Va cup butter
2 eggs, room temperature
in large bowl, thoroughly mix 2 cups flour,
sugar, salt, and undissolved active dry yeast.
Combine water, milk, and margarine in a
saucepan. Heat over low heat until liquids are
very warm (120-130 degrees). Butter does not
need to melt.
Gradually add mixture to dry ingredients and
beat two minutes at medium speed of electric
mixer, scraping bowl occasionally. Add eggs
and Vi cup flour. Beat at high speed 2 minutes,
scraping bowl occasionally. Stir in enough ad
ditional flour to make a soft dough. Turn out
lightly floured board, knead until smooth and
elastic, about 8-10 minutes. Cover with plastic
wrap, then a towel, let rest 20 minutes. Punch
dough down. Shape into desired shapes for
dinner rolls. Place on greased baking sheets.
Cover with plastic wrap and foil, sealing well.
Freeze until firm. Transfer to plastic bags.
Freeze up to 4 weeks.
Remove from freezer, place on greased bak
ing sheets. Cover; let rise in warm place, free
from draft, until doubled in bulk, about 1 Vi
hours.
Bake at 350 degrees for 15 minutes or until
golden brown and done. Cool on wire racks.
Freezer White Bread
12V2-13V2 cups unsifted white bread flour
V 2 cup sugar
2 tablespoons salt
% cup instant nonfat dry milk solids
4 packages active dry yeast
% cup softened butter
4 cups very warm tap water (120-130 de
grees)
In a large bowl, thoroughly mix 4 cups flour,
sugar, salt, dry milk solids, and undissolved ac
tive dry yeast. Add butter. Gradually add tap
water to dry ingredients and beat 2 minutes at
medium speed, scraping bowl occasionally.
Add 1 Vi cups flour. Beat at high speed 2 min
utes, scraping bowl occasionally. Stir in
enough additional flour to make a stiff dough.
Turn onto lightly floured board; knead until
smooth and elastic, about 15 minutes. Cover
with a towel; let rest 15 minutes.
Divide dough into 4 equal parts. Form each
piece into a smooth round bowl. Flattened each
ball into a mound six inches in diameter. Place
on greased baking sheets. Cover with plastic
wrap. Freeze until firm. Transfer to plastic
bags. Freeze up to four weeks.
Remove from freezer, place on ungreased
baking sheets. Cover; let stand at room tem
perature until fully thawed, about 4 hours. Roll
each ball to 12x8-inches. Shape into loaves.
Place in greased 8 1 /2x4 1 /2x2Vz-inch loaf pans.
Let rise in warm place, free from draft, until
doubled in bulk, about 1 Vx hours.
Bake at 350 degrees about 35 minutes, or
until done.
Remove from pans and cool on wire racks.
To make round loaves: let thawed dough rise
on ungreased baking sheets until doubled,
about one hour. Bake as for loaves.
ANSWER A long time reader requested a
recipe for maple walnut fudge. Thanks to Jose
phine Matenus, Dallas, for sending a recipe.
Maple Walnut Fudge
2 tablespoons butter
% cups undiluted evaporated milk
1 1 /2 cups granulated sugar
1 /i teaspoon salt
2 cups mini marshmallows
2 cups white morsels
V 2 cup chopped walnuts
1 Vz teaspoons maple flavoring
50 walnut halves or pieces, approximately
Combine butter, evaporated milk, sugar, and
salt in medium, heavy saucepan. Bring to a boil
over medium heat, stirring constantly. Boil for
4V2 to 5 minutes, stirring constantly. Remove
from heat. Stir in marshmallows, morsels, nuts,
and maple flavoring. Stir vigorously for one
minute or until marshmallows are melted. Pour
into foil-lined 13x9-inch baking pan. Place wal
nut halves in rows, spacing about y2-inch apart
on top of fudge. Press into fudge. Chili until
firm. Cut into squares with one walnut half per
square.
ANSWER June Berger, Annville, wanted a
recipe for crumb buns, which tastes similar to
that sold at Mary Jane’s Baked Goods, Root’s
Market. Thanks to Ruth Archer, Englishtown,
N.J., who sent a recipe, which is called crumb
cake instead of crumb buns.
Crumb Cake
5V2-6V2 cups unsifted flour
3 A cup sugar
1 teaspoon salt
3 packages active dry yeast
Vi cup softened butter
1 cup very warm tap water
3 eggs, room temperature
Melted butter
Crumb topping blend together:
3 A cup unsifted flour
Vs cup sugar
I V2 teaspoons ground cinnamon
6 tablespoons butter, just until mixture is
crumbly
Prepare crumb topping. Refrigerate until
ready to use.
In a large bowl, thoroughly mix IV* cups
flour, sugar, salt, and undissolved active dry
yeast. Add butter.
Gradually add tap water to dry ingredients
and beat 2 minutes at medium speed of
electric mixer, scraping bowl occasionally. Add
eggs and V « cup flour. Beat at high speed 2
minutes, scraping bowl occasionally. Stir in
enough additional flour to make a soft dough.
Turn out onto lightly floured board; knead until
smooth and elastic, about 8-10 minutes.
Divide dough into three equal pieces. Roll
one piece to 8-inch square. Press into a greas
ed 8-inch square baking pan. Brush with melt
ed butter. Sprinkle with Vs of the crumb top
ping. Cover pan tightly with plastic wrap, then
with aluminum foil; place in freezer. Repeat
with remaining dough and topping. Keep frozen
up to six weeks.
Remove from freezer. Let stand, covered
with plastic wrap at room temperature until
fully thawed, about 3Vi hours. Let rise in warm
place, free from draft, until more than doubled
in bulk, about 1 Vi hours.
Bake at 375 about 25 minutes, or until done.
Remove from baking pans and cool on wire
racks. If desired, sprinkle with confectioners’
sugar.