88-Lancaster Farming, Saturday, June 30,2001 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 answers 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 Henry Smith Jr. requests a rec ipe for pumpkin cookies with chocolate chips and white icing QUESTION A Hamburg reader requests a recipe for honey dipped chicken that tastes similar to that served in restaurants. QUESTION The Sensenigs for Ephrata would like a good stewed tomato recipe. QUESTION - J. Liston, Preston Co., W.Va. requests a recipe for canning ramps (wild gar lic). She wants the ramps to be firm and not soft when the jar is opened. QUESTION - Stella Hager, Kintnersville, wants a recipe for Never Fail Molasses Crumb Pie. QUESTION Mary Fisher, Paradise, is look ing for a recipe for kiwi jam, preferably the cooked type. QUESTION Sarah Algoe requests a recipe for ice cream cake that has a decorative frost ing like Carvel ice cream cakes. QUESTION Bethany Keeney, Seven Val leys, wants a recipe for baked macaroni made with Cheez Whiz. QUESTION Loretta Blaine, Stevensville, is looking for recipes to make Italian-style spa ghetti sauce that tastes like that sold in super markets. She writes that her family likes a strong flavor. I’m not sure if she means strong tomato flavor or a spicy sauce. QUESTION Helen Krupski, Peconi, N.Y., wants a recipe for cabbage relish that is served at Plain and Fancy Restaurant, Bird-in-Hand. QUESTION Barb Peachey, McAlisterville, wants a recipe for teddy bear paws. QUESTION C. Kessel, Hanover, wants a recipe for a dessert called lime cooler, which combines lime Jell-0 and finely grated lemon/ lime peel. She believes the fluffy dessert is popular among Amish and Mennonite families. QUESTION Retired dairy farmer Don War yanka, Irwin, writes that at the York Farmer’s Market, he ordered a creamy macaroni dish that was served with stewed tomatoes. That was two years ago, but he has never forgotten how tasty it was. He would like the recipe. QUESTION Donna Good, Etters, would like a recipe for cooking sausage, mainly in brown gravy. QUESTION Zayn Muhsin, Philadelphia, would like to have recipes for making pro cessed meats such as sausage, salami, turkey ham, corned beef, bacon, or turkey bacon. QUESTION Virginia Zimmerman, Lititz, wants a recipe for making beef or pork pud dings. QUESTION A York County reader wants a recipe for Chicken-Peanut Casserole that tastes like that served at Hershey Farms Res taurant. ANSWER N.E. Koons requested a recipe for a high and light angel food cake. Thanks to Tessie Kizis, Newsoms, Va., who e-mailed a recipe that she said is from a 1950’s Betty Crocker cookbook. “Sure beats any boxed mix,” she writes. Angel Food Cake Set out but do not grease 10-inch tube pan that is 4-inches deep. 1 cup sifted cake flour Vs cup granulated sugar Sift flour and sugar together three times. Set aside. IVfe cups (12) egg whites 1 Vi teaspoons cream of tartar V* teaspoon salt 1 Vi teaspoon vanilla Vi teaspoon almond extract 3 /« cup granulated sugar Measure the egg whites, cream of tartar, salt, and flavorings into a large bowl. Beat with wire whip on medium speed of mixer until foamy. Add the % cup granulated sugar gradu ally, 2 tablespoons at a time, beating 10 sec onds after each addition. Continue beating (using high speed on mixer) until meringue is very firm and holds stiff, straight peaks. Gradually sift the flour-sugar mixture over the meringue, 3 tablespoons at a time, cut and fold in with spatula until the dry ingredients disappear each time. Push the batter into un greased tube pan. Even up surface of batter. Gently cut through batter with a knife in wid ening circles to break up air bubbles. Bake 375 degree oven for 30-35 minutes or until no im print remains when finger lightly touches top of cake. Invert and let hang until cold before re moving from pan. ANSWER Thanks to Kari Martin, Lancaster County dairy ambassador from Ephrata, for sending in her favorite dessert for both summer and winter. Not only is it fun and easy to make but it also has a dairy product in it. Kari writes that the dessert is quickly gone at her house and her whole family loves it. She hopes you will too. Double Chocolate Crumble Bars Vs cup butter % cup sugar 2 eggs 1 teaspoon vanilla 3 A cup flour 2 tablespoons- unsweetened cocoa V«teaspoon baking powder V* teaspoon salt 2 cups tiny marshmallows 1 cup semi-sweet chocolate chips 1 cup peanut butter I V2 cups rice crispy cereal Preheat oven to 350 degrees. Cream butter and sugar. Beat in eggs and vanilla. Add flour, cocoa, baking powder, and salt. Spread in greased 13x9x2-inch baking pan. Bake in 350 degree oven for 15-20 minutes or until bars test done. Sprinkle marshmallows evenly on top. Bake three more minutes. Cool. In sauce pan combine chocolate chips and peanut but ter. Cook and stir over low heat until chocolate is melted. Stir In cereal. Spread mixture on top of cooled bars. Chill and cut into bars. Refriger ate. ANSWER Here is a recipe from Bethany Eberly who sent in the recipe without an ad dress. Bethany writes that this is her favorite recipe because it is easy to make. The Eberlys live on a beef farm, but use many dairy prod ucts. She comes from a family of six children (3 sisters and 2 brothers). One Bowl Chocolate Cake 2 cups flour 2 cups sugar (scant) Vz cup baking cocoa 2 teaspoons baking soda 1 teaspoon baking powder '/a teaspoon salt 1 cup oil 1 cup buttermilk 2 eggs 1 cup hot water Combine dry ingredients. Stir in oil, butter milk, and eggs. Add water and stir until com bined. Pour into greased 9x13-inch cake pan. Bake at 350 degrees for 35-38 minutes. ANSWER To cool off during the summer, Cumberland County dairy ambassador Jennifer Kramer suggests making these trendy non-al coholic dairy beverages. 1 cup milk Va cup ginger ale Va cup crushed pineapple Va teaspoon coconut flavoring 5 ice cubes Combine all ingredients in blender until frothy, about one minute. Serves 3. Orange Blossom 1 cup milk 1 cup orange juice 1 teaspoon honey (optional) 4 scoops orange sherbert Combine milk, orange Juice, honey, and two scoops sherbert. Pour into four serving glasses and top with small scoop of sherbert. Serves 4. ANSWER Looking for something different to entertain children during summer picnics, parties, and celebrations? Try making ice cream in with this fun and easy method. Ice Cream In A Can 1 cup milk 1 cup heavy cream Va cup sugar 1 teaspoon vanilla Put ingredients in washed and dried one pound coffee can. Mix slightly. Place lid on can and seal. Tape lid with duct tape to ensure no liquid can leak out or other liquids enter. Place the one-pound can inside a 3-pound can, wash ed and dried. Packe ice and rock salt around the one pound can using three parts ice to one part salt. Sit down and roll the large can, which has also been duct taped closed, between two peo ple on the ground about 10 minutes (best when done outside). After 10 minutes, check the pound can to see if the Jce cream is frozen. Add more ice and salt to the outside can if the ice cream is not firm. Close can and roll another 10 minutes until ice cream is the desired texture. Remove ice cream from can and enjoy. ANSWER Here is a recipe from Hannah Esh, Myerstown. Banana Split Dessert First part: 3 cups graham cracker crumbs % cup butter Cut butter into crumbs and press into bottom of 9x13-inch cake pan. Second part: 2 cups powdered sugar 2 eggs 1 cup butter I V2 teaspoons vanilla Beat powdered sugar, butter, eggs, and va nilla at high speed for two minutes. Spread on cracker crumbs. Third part: 2 cups well-drained crushed pineapples 7 bananas, sliced Spread pineapple over beaten mixture. Cover with bananas. Topping: 2 packages whipped cream topping 1 cup nuts or 20 maraschino cherries Spread prepared whipped topping over top and cover with nuts or maraschino cherries. Refrigerate overnight. Fills a 9x13-inch cake pan. ANSWER Here is a refreshing dairy bever age recipe to make for a crowd. This one is from Berks County Dairy Princess Kristen Gross. Frosty Apple Punch 1 gallon milk 3 quarts ice cream 1 teaspoon cinnarnon 8-ounces apple juice concentrate 1 teaspoon nutmeg Beat together all ingredients with hand mixer and serve. Pina Colada
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