88-Lancaster Fanning, Saturday, August 11, 2001
If you are looking for a redpe but can’t find it, send
your recipe request to Lou Ann Good, Cook’s Question
Comer, 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
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problems accessing this address. The common
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dress, please check to make sure you are typ
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QUESTION - David Simpler, Elkton, Md.,
writes that in the 19505, his family ate water
melon rind preserves. As he recalls they went
to town once a week for salt, sugar, flour, and a
newspaper. His 25-cent allowance bought a
Coke and an ice cream cone. He would like the
recipe for watermelon rind preserves.
QUESTION Judy mcCall, Keymar, Md., had
a chocolate cake recipe that used chocolate
chips for frosting. She lost it and asks if anyone
has the recipe to share.
QUESTION Mike Cannon, Montgomery Co.,
wants a recipe for baked lima beans that taste
similar to that served at Shady Maple, East
Earl. Cannon writes the beans are without a
doubt the best he has ever tasted and is worth
the trip just for the beans.
QUESTION Velma Waltemayer, Red Lion,
wants to know how to use salsify or oyster root.
Velma remembers that during her childhood,
her mother made sandwiches with salsify.
QUESTION Shirley Seifert wants a recipe
for canning or preserving garlic.
QUESTION A reader wants a recipe for
breaded deep fried cauliflower similar to that
served at Shady Maple Restaurant.
QUESTION Mrs. King, Christiana, wants to
know where mincemeat can be purchased that
tastes similar to the homemade variety that
contains apples, vinegar, sugar, and salt. She
does not want raisins in it.
QUESTION A Hamburg reader requests a
recipe for honey dipped chicken that tastes
similar to that served in restaurants.
QUESTION Cindy Donahue-Varsaci, Bever
ly, N.J., requestes recipes for baking canned
cakes in a Jar. We have printed many of these
in the past, so readers send in your favorites.
QUESTION Bethany Keeney, Seven Val
leys, wants a recipe for baked macaroni made
with Cheez Whiz.
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 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 Joy Mauges, Wantage, N.J., re
quested a recipe for whoopie pies. A variety of
flavors are available. Thanks to Nancy Kramer,
Lebanon, for sending several versions.
Chocolate Whoopie Pies
2 cups sugar
1 cup shortening
2 eggs
1 teaspoon vanilla
1 cup sour milk or buttermilk
1 cup hot water
1 cup cocoa
2 teaspoons baking soda
1 teaspoon salt
4Va cups flour
Cream shortening, sugar, and eggs until
fluffy. Add vanilla and milk. Mix cocoa and hot
water in separate bowl until smooth. Add to
creamed mixture. Mix baking soda with a little
water add with flour to creamed mixture, beat
ing well. Drop by teaspoon onto baking sheet.
Bake at 375 degrees 8-10 minutes or until fin
ished. Cool and fill with one of the following fill
ings:
Cream Cheese Filling
2 egg whites, stiffly beaten
2 teaspoons vanilla
4 tablespoons flour
2 tablespoons milk
Beat together thoroughly. Add:
8-ounces softened cream cheese
1 /« cup Crisco
16-ounces confectioners’ sugar
Beat 3-4 minutes or until mixed and fluffy.
Fill cookies.
Mallow Whoople Pie Filling
In large bowl, cream thoroughly:
3 cups confectioners’ sugar
3 A cup Crisco
5 teaspoons milk
Add and continue beating:
2 teaspoons vanilla
1 V 4 cups marshmallow creme
Spread filling between two cookies to form a
sandwich.
Pumpkin Whoopie Pies
1 cup vegetable oil
2 cups light brown sugar
1 Vi cups cooked, mashed pumpkin
2 eggs
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla
1 Vs teaspoons cinnamon
Vz teaspoon ginger
Vz teaspoon cloves
Cream oil and sugar, beating well. Add
pumpkin and eggs. Mix well. Add dry ingredi
ents and vanilla. Mix until combined. Drop by
teaspoon on cookie sheets. Bake at 350 de
grees for 10-12 minutes.
Banana Whoopie Pies
4 cups flour
1 cup shortening
3 teaspoons baking powder
1 teaspoon vanilla
3 eggs
1 cup buttermilk
1 cup mashed bananas
Vi teapsoon salt
2 cups sugar
1 teaspoon baking soda
Cream shortening, sugar, eggs, and vanilla.
Add dry ingredients and buttermilk and mix
well. Add mashed bananas. Drop by teaspoon
onto lightly greased baking sheet. Bake at 350
degrees for 10-12 minutes or until lightly
browned.
Creamy Filling
Ya cup butter
Ya cup Crisco
3 cups confectioners’ sugar
4 tablespoons milk
1 teaspoon vanilla
Cream shortening. Add sugar with milk and
vanilla. Beat 5-7 minutes or until creamy.
Thanks to a reader for sending in this molas
ses variety.
Molasses Whoopie Pies
2 eggs
2 cups brown sugar
1 cup Brer Rabbit molasses
1 cup shortening
1 Ya cups milk
4 teaspoons baking soda, scant
Ya teaspoon ginger
Ya teaspoon cinnamon
Ya teaspoon cloves
5 cups flour or amount needed to achieve
texture desired
Combine ingredients. Mix well. Drop by ta
blespoonful on cookie sheet. Bake in preheated
400 degree oven until done.
Frosting:
Vi cup butter
Vs cup light corn syrup
2 tablespoons milk
V* teaspoon salt
V 2 teaspoon vanilla
2 cups confectioners’ sugar
Combine all ingredients and beat until
smooth.
We always enjoy this frosting. It’s awesome in
whoopie pies.
ANSWER Cindy Donahue-Varsaci, Berver
ly, N.J., requested a recipe for canning red
beets and making red beet eggs. Thanks to
Norma McClure, York, for sending her mother’s
recipe. Also Nancy Kramer cent in a similar rec
ipe and Qrace Shatter, Albrutl*. Neither recipe
specifies the amount of beets but is probably a
peck.
Pickled Beets
Select small, young bests, leave 3-inches of
top on and roots. Wash thoroughly, using a veg
etable brush. Boil beets until tender, skin by
slipping off skins under cold water, slice beets.
Make syrup with the following ingredients:
2 cups water or beet Juice
2 cups vinegar
2 scant cups sugar
1 teaspoon salt
Few whole cloves, optional (remove before
canning as they can leave dark spots on
the beets.
Pinch black pepper
Bring syrup to good boil and add sliced
beets. If canning, bring syrup to a rolling boil,
pour into sterilized Jars filled with sliced beets,
and seal in boiling water bath for 30 minutes.
To make red beet eggs, cook as many hard
boiled eggs as desired and add to the syrup and
red beets. May slice in onions. Delicious. Put
into gallon containers and refrigerate several
hours before serving.
To save time you may substitute 4 15-ounce
cans sliced red beets in place of the raw beets.
ANSWER Sarah Algoe requested a recipe
for ice cream cake that has a decorative frost
ing like Carvel ice cream cakes. Thanks to
Kathryn Zook, Gap, and another reader for
sending identical recipes so it must be great
tasting.
Ice Cream Dessert
1 chocolate cake mix
1 small box instant chocolate pudding
Vs cup vegetable oil
1 cup water
4 eggs
2 teaspoons vanilla
Peanut butter
Vi gallon vanilla ice cream
Chocolate fudge ice cream topping
Whipped cream topping
Mix first six ingredients and put into two
9x13-inch cake pans and bake at 350 degrees
15-20 minuts. Spread peanut butter on cake
while it is still hot. Cool. Add ice cream topping
and whipped cream topping. Sprinkle with nuts
or sprinkles if desired.
ANSWER In answer to a Somerset County
reader wanting a recipe for Black Forest Cherry
Cake. Thanks to Charlotte Vanßuskirk for send
ing her favorite recipe.
Black Forest Cherry Cake
6 eggs
1 cup sugar
1 teaspoon vanilla
4 squares unsweetened baking chocolate,
melted and coaled
1 cup sifted flour
Syrup:
Vs cup sugar
Vs cup water
2 tablespoons Kirsch
Butter-Cream Filling:
1 Vs cups confectioners’ sugar
Vs cup unsalted butter
1 egg yolk
2 tablespoons Kirsch liquor
Topping:
2 cups drained, canned sour cherries, patted
dry
2 tabispoons confectioners’ sugar
1 cup heavy cream
Whipped 8-ounce semisweet chocolate bar
Beat eggs, sugar, and vanilla together until
thick and fluffy, about 10 minutes. Alternately
fold chocolate and flour into egg mixture, end
ing with flour. Pour batter Into 3 well-greased
and floured 8-inch round cake pans.
Bake in preheated 350 degree oven 10 to 15
minutes, until cake tester inserted in center
comes out clean. Cool cakes in pans 5 minutes,
turn onto racks to cool completely.
Make syrup. Mix together sugar and water;
boil 5 minutes. When syrup has cooled, stir in
Kirsch.
Prick cake layers; brush syrup over all 3 lay
ers.
Make butter-cream filling. Beat together
sugar and butter until well-blended. Add egg
yolk; beat until light and fluffy, about 3 to 5
minutes. Fold in kirsch.
Assemble cake. Place 1 layer on cake plate.
Spread with filling. Drop % cup cherries evenly
over filling. Place second layer on cake. Repeat
with filling and cherries. Place third layer on
top.
Fold confectioners’ sugar into whipped
cream. Cover side and top of cake with whip
ped cream. Decorate top of cake with remain
ing cup cherries.
To make chocolate curls from chocolate bar,
shave bar (at room temperature) with vegetable
peeler. Refrigerate curls until ready to use.
Press choclate curls on sides of cake; sprin
kle a few on top. Chill until serving time. Yields
8 to 10 servings.