88-Lancaster Farming, Saturday, February 17,2001
If you are looking for a recipe but can’t find it, send
your recipe request to Lou Ann Good, Cook’s Ques
tion Comer, in care of Lancaster Farming, P.O. Box
609, Ephrata, PA 17522. There’s no need to send a self
addressed 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 Holly Eshbach, Dover, wants
to know where to purchase teaberry flavoring
to make teaberry ice cream.
QUESTION Holly Eshbach, Dover, would
like to know if there is a way to prevent cream
puffs from deflating after they are removed
from the oven.
QUESTION Margaret Zimmerman, New
Holland, writes that one of her favorite recipes
from this column was destroyed in a house
fire. She writes that the recipe for Old-Fash
ioned Soft Molasses Cookies appeared in this
column about two years ago. The requested in
gredients included blackstrap molasses, corn
syrup, and buttermilk. Anyone have the recipe
to which she is referring?
QUESTION Rose Camata, Covington, is
looking for a recipe for white boiled icing for
cakes.
QUESTION Margaret Kaltreider, Glenville,
wants a recipe for Irish soda bread.
QUESTION A reader requests recipes for
fruit soups made without alcohol.
QUESTION Jim Testerman, Mercersburg,
requests a recipe for baked oatmeal.
QUESTION A Somerset reader wants reci
pes for Pasta Fazool or Fasoul and for Catalina
French Salad Dressing.
QUESTION Naomi Becker requests a reci
pe for Apricot Crumb Pie using dried apricots.
QUESTION A York County reader wants a
recipe for apple cake using a boxed cake mix
and raw apples.
QUESTION A York County reader wants a
recipe for Chicken-Peanut Casserole that
tastes like that served at Hershey Farms Res
taurant.
QUESTION - Debbie Reynolds, Wrightsville,
writes that she always has problems with her
carrot cake falling in the middle. She tried add
ing more flour, but it still fell. Does anyone
know what causes it and what can be done to
remedy the problem?
QUESTION Erma Zimmerman, Williams
burg, wants a recipe for pesto sauce.
QUESTION A reader would like a recipe to
make apple or cherry turnovers like those
served at Arby’s Restaurant.
QUESTION Eleanore Henne, Bernville,
wants a recipe to make cashew brittle in the
oven, not on the burner. She does not have a
microwave so do not send directions using a
microwave.
QUESTION - Frances Hanlin, Mt. Storm,
W.V., writes that she is having trouble churning
butter. They have churned butter for years,
and she thinks they are doing everything the
same as before. The cows are the same and
the feeding the same, but when the cream is
churned, it whips up but the butter particles
won’t gather together. Anyone have some in
sight into the cause of this problem?
QUESTION Shirley Schwoerer, Wysox,
would like a recipe for strawberry butter.
QUESTION R. Diehl, Bloomsburg, wants a
recipe for white chocolate brownies and for
white chocolate cake.
QUESTION - Jackie Hall, Saye, Va., wants a
recipe to make butter from milk purchased
Cook’s
Question
Corner
from supermarkets. She also is looking for
a used butter separator. Editor’s Note: I
don’t think It is possible to make butter
from homogenized milk because the
cream will not separate from the milk.
However, purchased cream may be used.
QUESTION Kelly Judge, Hampstead,
Md., requests a recipe for hot pepper rel
ish that sub shops use as a hoagie
spread. She would like to can the spread.
QUESTION Rachel Seiler, Paradise,
requests a recipe for steak sauce.
QUESTION A steady reader would like to
know why the pickled garlic she made turned
green. She used a recipe in this column, but
after several weeks the garlic turned green. Is
it safe to eat? Also, how can you keep garlic
during winter months without it drying out?
Any information and recipes for garlic would be
appreciated.
QUESTION Jody Applebee wants a recipe
for corned beef hash that tastes like that
served in restaurants.
QUESTION - Jacob Boiler, Holtwood, would
like to have some recipes for cheese making.
Also, he would like to know where to buy ren
net tablets.
QUESTION A reader would like a recipe
for chocolate filled cookies and for raspberry
filled cookies like they make at Bird-in-Hand
Bake Shop.
QUESTION Em Snyder, Red Lion, would
like a recipe to make venison sweet bolgona.
How long does it need to hang before smoking
and how long should it hang before using?
QUESTION Dotty Gaul, Douglassvllle,
writes that when she was growing up in' the
Harrisburg area during the 19505, her family
went to the Blue Parasol, a drive-in restaurant
with curb service. They served pork barbecue
sandwiches with no tomato sauce but with rel
ish. She thinks it was pork simmered in chick
en broth with some other ingredients. Does
anyone have a recipe that sounds similar to
what Dotty describes?
QUESTION A. Guidas wants a recipe for
pumpkin funnel cakes.
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 sqki there.
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.
ANSWER - Marlin Winters, Elizabethtown,
wanted a recipe for a good moist carrot cake
without nuts. Thanks to many readers for
sending recipes. Here is one from Margaret
Kaltreider, Glenville, who writes that her
grandchildren always hope she is serving car
rot cake whenever they come for dinner.
2 cups sugar
I V2 cups vegetable oil
4 eggs
2% cups sifted enriched flour
2 teaspoons salt
2 teaspoons baking soda
2 teaspoons cinnamon
3 cups coarsely grated raw carrots
1 Vz cups chopped nuts (optional)
Preheat oven to 300 degrees. Combine
sugar, vegetable oil, and eggs; beat at medium
speed for 2 minutes. Add dry ingredients and
beat at low speed for one minute. Stir in grated
carrots and nuts (if you desired the nuts).
Spread batter in a greased floured 13x9x2-inch
pan. Bake at 300 degrees about one hour, until
cake tests done with a toothpick. Frost with
cream cheese frosting, if desired.
Cream Cheese Frosting
8-ounce package cream cheese
V* cup butter
2 teaspoons vanilla
1 pound confectioners’ sugar (sift if lumpy)
Let cream cheese and butter warm to room
temperature, cream thoroughly and add vanil
la. Gradually beat in sugar. For good spreading
consistency, frosting can be thickened by add
ing sugar or thinned by adding milk.
Here’s a low-fat version, which Leona Matz,
Galeton, writes is very good and moist.
Low-Fat Carrot Cake
1 cup pitted prunes
3 tablespoons water
4 cups coarsely shredded carrot
2 cups sugar
2 teaspoons vanilla extract
4 egg whites
8-ounce can unsweetened crushed pine
apple, undrained
2 cups all-purpose flour
2 teaspoons baking soda
1 Vz teaspoons cinnamon
Vz teaspoon salt
Carrot Cake
% cup shredded sweetened coconut
Place prunes and water in a food processor
or blender until smooth. Combine prunes, car
rots, sugar, vanilla, egg whites, and pineapple
in bowl, stir until well blended.
Combine flour, baking soda, cinnamon, and
salt, stir well. Add flour mixture to carrot mix
ture, stirring Just until moistened. Stir in coco
nut. Spoon into 9x13-inch pan coated with
cooking spray. Bake at 375 degrees for 45 min
utes. Yields 16 servings.
ANSWER Tammy Coleman, Millersburg,
wanted a recipe to make pumpernickel bread
in a bread machine. Thanks to Gloria Sweigart,
Manheim; Grace Clock, Fallston, Md., and oth
ers for sending recipes. Here is one from Judy
van der Wal, who writes that this doesn’t rise
very high because it is so dense and heavy, but
it is delicious.
Pumpernickel Bread
I V* cups water
1 tablespoon canola oil
1 tablespoon molasses
. Va teaspoon lecithin
2 cups whole wheat flour
1 cup dark rye flour
4 tablespoons dry milk
3 tablespoons gluten
3 tablespoons carob powder
I V2 teaspoon salt
2 1 /z teaspoon yeast
Layer ingredients in order listed. Set ma
chine for whole wheat setting to bake.
Here is a recipe, which uses entirely differ
ent ingredients, from Gloria Sweigart.
Pumpernickel Bread
4 ounces milk
6-7-ounces water
1 Vt teaspoon salt
2 tablespoons molasses
1 Vi tablespoons butter
2Vi cups bread flour
1 cup rye flour
1 teaspoon onion powder
1 tablespoon cocoa
2V* teaspoons dry bread machine yeast
Have all ingredients at room temperature ex
cept milk. Measure all ingredients into ma
chine bread pan in order listed. Select basic or
whole wheat setting and medium crust setting.
This is for a 2-pound loaf. Do not use delayed
start.
Here’s another recipe, which demonstrates
that the end result may include very different
ingredients. Thanks to E.L. Schreiter, Ham
burg, for sending a recipe.
Pumpernickel Bread
2 cups bread flour
V* cup rye flour
V* cup whole wheat flour
1 tablespoon dry milk
1 teaspoon salt
1 tablespoon butter
3 tablespoons cornmeal
2 tablespoons cocoa
2 tablespoons molasses
V/i fluid ounces water
1 teaspoon diy yeast
Layer ingredients in order listed,
trols for basic bake mode.
ANSWER Bob .Snyder, Akron, Ohio, re
quested a recipe for hot rice, which includes
onions, tomatoes, and other ingredients.
Thanks to Ruth Klingles, Selinsgrove, for send
ing a recipe, which doesn’t include tomatoes,
but could be added. However, Bob might have
thought the rice included tomatoes since red
pepper gives it a reddish tint.
Dirty Rice
Saute:
1 pound loose ground hot sausage
1 green pepper, chopped fine
1 red pepper, chopped fine
3 pieces celery, chopped fine
1 large onion, chopped fine
Add:
4 cups chicken broth (2-4 bouillon cubes
plus water)
Simmer until vegetables are tender. Season
with garlic, oregano, parsley, sage, cumin pow
der, cayenne or bottled hot sauce to taste. Ad
just seasonings with salt and pepper if desired.
Saute 2 cups raw rice in 2 tablespoons oil
until coated and starting to turn golden. Add
rice to boiling pot. Lower heat, cover, and sim
mer 10 minutes. Remove from heat and let
stand 20 minutes until liquid is absorbed.
ANSWER Annie Kauffman, Honey Brook,
requested ice cream topping recipes similar to
that made by Smackers'. Thanks to Nancy
Kramer, Newmanstown, for sending recipes.
Caramel Topping
Vi cup packed brown sugar
1 tablespoon cornstarch
Vs cup light cream
2 tablespoons light Karo syrup
1 tablespoon butter
Vi teaspoon vanilla
In a heavy saucepan, mix sugar and corn
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Set con-