88-Lancaster Farming, Saturday, January 26, 2002
If you are looking for a recipe 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
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 Ralph Nissley wants to know
how to make buttermilk.
QUESTION Jane Zimmerman, Spring Mills,
is looking for a recipe for chocolate pound
cake.
QUESTION Elizabeth from Schuylkill Coun
ty, wants a recipe for a simple cream cheese
frosting.
QUESTION Faye Hopkins, West Grove, has
hunted for a recipe for making chocolate-cov
ered cherries with the liquid inside. She can
only find a recipe for a soft confectioners’
sugar mixture. She just found four metal choco
late cherry molds and would love to use them
to make the cholate-covered cherries the way
her father remembers eating them during his
childhood.
QUESTION Recipes for making cookies
from cake mixes is requested by Elizabeth,
Schuylkill County.
QUESTION Janet Lefever requests recipes
for cookies made with instant pudding mixes.
QUESTION A working mother would like
crock pot recipes and dinner recipes that can
be made in a hurry.
QUESTION Barbie Beiler would like to
have a recipe for seasoned bread croutons. She
also wants a recipe for cinnamon French bread
sticks that taste like those served at restaurant
breakfast buffets.
QUESTION Mary Smucker, Kinzer, wants a
recipe to make caramel candy.
QUESTION A reader from Big Spring wants
to find a recipe for old-time flannel cakes.
QUESTION A reader wants some diabetic
bread recipes that can be made in a bread ma
chine.
QUESTION It’s time to start eating health
ier after indulging in holiday sweets. Recipes
are needed that are tasty, nutritious, and con
tain lower calories.
Philadelphia Flower Show Celebrates
PHILADELPHIA The sensual pleasures of the gar
den, inspired by nature and brought to fruition by man,
will delight novices and experts alike at the Philadelphia
Flower Show March 3-10, at the Pennsylvania Conven
tion Center, 12th and Arch Streets, Philadelphia.
Victorian charm and elegance rise amid fields of laven
der and hydrangea in the first of three theme related exhi
bits visitors will see upon entering the show.
J. Cugliotta Landscaping, N.J., celebrates its 20th anni
versary as one of the show’s major exhibitors by creating a
Victorian mansion and five gardens devoted to each of
the senses.
With more than 7,000 square feet, this is the largest sin
gle exhibit ever mounted at the show.
YORK (York Co.) York Garden and Flower Show,
Memorial Hall at the York Fairgrounds Expo Center,
York, has grown to become one of the largest such shows
in the East. The show opens Thursday, Feb. 28, from
noon to 9 p.m.; Friday, March 1, from 10 a.m. to 9 p.m.;
QUESTION - Cheryl Miller, Hellam, asks if
anyone will share the recipe for the salad
dressing served by Friendly’s Restaurant on
their Oriental Chicken Salad. Is the sauce on
the chicken a teriyaki sauce?
QUESTION - Eva Burrell, 110 Red Mill Rd.,
Glen Gardner, NJ 08826, is looking for a recipe
for spiced pumpkin pecan butter.
ANSWER Martha King requested a recipe
for peanut butter syrup, which is similar to
chocolate syrup and used on ice cream, cakes,
and other desserts. Thanks to Sharon Garber,
Elizabethtown, for sending this recipe.
Peanut Butter Sauce Royale
Vz cup brown sugar
Va cup milk
V* cup honey
1 tablespoon butter
Cook above ingredients until sugar is dis
solved and butter is melted. Remove from heat.
Beat in Va cup peanut butter until smooth.
Thanks also to a Churchville reader for send
ing a different recipe for the syrup.
Peanut Butter Syrup
Vs cup sugar
Vs cup water
6 tablespoons peanut butter
Boil sugar and water together about four
minutes. Remove from heat and beat in the
peanut butter. Cool.
ANSWER Gloria Minckler requested reci
pes using rice flour. According to the U.S.A.
Rice Council, more than 100,000 people are un
able to eat foods from grains such as wheat,
barley, rye, and oats; others may also react to
millet and buckwheat. This condition is know as
Celiac Sprue Disease and is basically aproblem
of malabsorpiton. The primary treatment calls
for the omission of any product that contains
certain proteins such as gluten.
Rice, a non-allergenic food, is ideal for a glu
ten-free diet, and is suitable for most allergy
diets. You can also request more recipes from
the USA Rice Council by sending a self-ad
dressed business-size envelope to them at P.O.
Box 740121, Houston, Texas 77274. More in
formation is also available from the Gluten In
tolerance Group of North American, P.O. Box
23053, Seattle, WA 98102-0353. Here are sev
eral recipes from the Rice Council and from
Jeannette Calaman, Towanda. Note: Xanthan
gum is requested in many recipes. This is a
natural gum used as a stabiilizer and available
at health food stores.
Cottage cheese enhances this bread which is hearty
and satisfying. Quick rise yeast makes it easy to pre
pare. Use any of your favorite seeds and nuts to vary
the taste.
2 cups rice flour, divided
V 2 teaspoon xanthan gum
Vi. teaspoon salt
1 (Vo-ounce) package gluten-free quick rise
yeast
Vz cup low-fat cottage cheese
Vi cup water
2 tablespoons olive oil
2 tablespoons honey
1 egg
Combine 1% cups flour, xanthan gum, salt,
and yeast in large bowl. Heat cottage cheese,
water, oil and honey in small saucepan or mi
crowave in 2-cup glass measure on high 2 min
utes, until very warm. Pour into flour mixture;
add egg. Stir until well blended. Stir in remain
ing Va cup flour; knead dough in bowl until
smooth and all flour is incorporated (dough will
be somewhat sticky). Cover bowl; let rest 10
Romance, tradition, and innovation form the founda
tion for the show where more than 60 garden displays and
2,000 plants and floral designs will stretch over 10 indoor
acres.
More than 300 free presentations conducted daily
throughout show week are for home gardeners. Lively
hourly demonstrations and seminars by local experts take
place in “Gardener Studios” in the main exhibition hall
and in lecture and demonstration rooms along the show’s
main concourse. The culinary artistry of area chefs is
showcased in three presentations daily.
Advance tickets, good for one admission on any public
day are $lB for adults and $lO for children under 12. Ad-
York Garden Flower Show Is March 1-3
Saturday, March 2 from 10 a.m. to 9 p.m.; and Sunday,
March 3, from 10 a.m. to 5 p.m.
Admission to the show is $5.50 for adults, $5 for seniors
age 65 and more and $2 for children ages 10 to 15. Group
rates are available. There is plenty of free and convenient
White Bread
minutes. Shape into loaf; place in lightly greas
ed loaf pan. Cover; let rise in warm place 30
minutes. Bake in 400 degree oven 30 minutes,
or until golden brown. Remove from pan; cool
on wire rack.
Variation: Nut ’N Honey Bread Stir in Vi
cup chopped pecans and 1 tablespoon sesame
seeds to dough with last addition of flour.
Chocolate Cake
2 cups rice flour
1 package gluten-free chocolate pudding and
pie filling (not instant)
1 envelope Dream Whip
I V* cups brown sugar
Va cup pure baking cocoa
2 teaspoons baking soda
1 teaspoon gluten-free baking powder
Va teaspoon salt
2 eggs
1 cup water
Va cup salad oil
1 teaspoon Xanthan gum
Preheat oven to 325 degrees. Grease
9x13-inch cake pan. Mix dry Ingredients in
large mixing bowl. Make a well in the cfenter.
Add in order: oil, water, and eggs. Beat with
electric mixer on medium for 4-5 minutes. Pour
Into prepared pan. Bake 30-35 minutes or until
cake tester inserted in center comes out clean.
The dry ingredients may be mixed together
and stored in a dry place for quick and easy use
later. Just add eggs, water, and salad oil when
a cake is needed.
Chocolate Chip Cookies
1 Vi cups rice flour
1 teaspoon gluten-free baking powder
1 teaspoon baking soda
Vi teaspoon salt
Vi cup butter
Vi cup firmly packed brown sugar
Vi package gluten-free vanilla instant pud
ding
1 egg
1 cup gluten-free chocolate chips
1 cup chopped walnuts
1 teaspoon Xanthan gum
Preheat oven to 350 degrees. Grease cookie
sheets. In a medium-size bowl, mix rice flour,
baking powder, baking soda, and salt. Set
aside. In large bowl, combine butter, sugar, and
pudding mix. Beat until smooth and creamy.
Beat in egg. Gradually add rice flour mixture.
Fold in chocolate chips and chopped nuts. The
dough is very stiff. Drop by rounded teaspoon
fuls 2-inches apart on cookie sheet. Bake 8-10
minutes. Yields 3Vi dozen.
Variation: substitute chocolate pudding for
the vanilla pudding and you have double choco
late chip cookies.
Note: One tablespoon corn bran may be
added to this recipe to help obtain uate fiber in
your diet.
Sunshine Cake
ZV2 cups rice flour
1 package gluten-free (4 serving size) vanilla
pudding and pie filling (not instant)
1 envelope Dream Whip
1 cup sugar
2 teaspoons gluten-free baking powder
2 eggs
V* cup salad oil
1 cup water
1 teaspoon Xanthan gum
Preheat oven to 350 degrees. Grease
9x13-inch cake pan. Mix dry ingredients in a
large mixing bowl. Make a well in the center.
Add in order: oil, water, and eggs. Beat with
electric mixer on medium for 4-5 minutes. Pour
into prepared pan. Bake 30-35 minutes or until
cake tester inserted in center comes out clean.
Garden Pleasures
vance tickets and show information are available online at
www.theflowershow.com or at any of the following partic
ipating retail outlets, including PNC bank branches,
Septa ticket outlets, Acme Markets, AAA Mid-Atlantic
regional stores, Clemens Markets, and Barnes and Noble
Booksellers. Additional service charges may apply. See re
tail outlet for more information. Adult Box Office prices
are $24 on Opening Day, Sunday, March 3; $2O Monday
through Friday, March 4-8; $22 on Saturday and Sunday,
March 9 and 10. Admission for children under 12 is-$lO
any day. PHS Full Members receive free tickets to the
show. For membership information, call (215) 988-8776 or
(215)988-8832.
parking. The York Fairgrounds Expo Center is on Car
lisle Avenue, Rt. 74 south of Rt. 30 in York. Information
is available by calling (717) 755-5885, or by visiting the
show’s Website at www.midatlanticgardenshow.com.