88-Lancaster Farming, Saturday, March 2, 2002 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 QUESTION Eva Burrell, Glen Gardner, N.J., writes that every time she makes old-fashioned pearl tapioca pudding something goes wrong. She prefers a recipe for the oven version. QUESTION Peter Nuskey, Southampton, wants to know why his corn bread sticks to cast iron corn-shaped molds. It’s frustrating to have the corn bread crumbly and broken into several pieces. What kind of oil should he be using? What recipe works. How soon do you re move the cornbread from the molds after bak ing? QUESTION A Montgomery County reader is looking for a recipe for funny cake, which has a chocolate bottom. QUESTION Barbara Schaffer requests a recipe for mustard eggs, similar to red beet eggs but made with mustard. QUESTION - Mary Ann Lapp, New Holland, wants recipes for drink mixes in a jar, especial ly for cappuccino. QUESTION A reader from Potter County wants a recipe for salt rising bread. QUESTION Helen Kofron, Claymont, Del., wants a recipe for soft oatmeel cookies. QUESTION A reader requests a recipe for glazed doughnuts. QUESTION - Barbie Beiler would like to have a recipe for cinnamon French bread sticks that taste like those served at restaurant break fast buffets. QUESTION A reader wants some diabetic bread recipes that can be made in a bread ma chine. QUESTION Recipes are needed that are tasty, nutritious, and low calories. 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 Julie Hoover sends in this recipe for lemon bars that arrived too late to include with the Cooking With Oats feature. She prom ises that if you love lemon bars, these will be your favorite. Lemon Bar Supreme 1 cup butter, room temperature 1 cup granulated sugar 2 cups all-purpose flour I V* cups rolled oatmeal i Juice of 3 lemons, large Zest of 2 lemons, chopped fine 14-ounce can sweetened condensed milk Cream butter and sugar until smooth, work in flour and oatmeal with fingers to make a crum bly dough. Set to the side. Stir juice and zest into milk. Butter 9x13-inch pan. Press two thirds of the crumbly dough into the pan. Pour lemon mixture evenly over dough in pan. Sprin kle remaining crumbly dough over top of lemon mixture, like streusel. Bake at 350 degrees for 30-35 minutes until golden. Cool completely. Cut into one-inch squares. Enjoy! •ANSWER Sherry Burkett, Harrisonville, wanted a recipe for peanut butter frosting. Here is one from Emma Smoker, Newburg. Peanut Butter Frosting 3 heaping teaspoons creamy peanut butter 3 heaping tablespoons soft butter 1 teaspoon vanilla 3 cups confectioners’ sugar Vs teaspoon salt 2-4 tablespoons milk Mix together peanut butter, butter, and vanil- la. Gradually stir in powdered sugar and salt. Add milk, beating to desired spreading consis tency. Thanks to Hermie Potts, Pemberton, N.J., for sending in a different recipe for peanut butter frosting. Peanut Butter Chip Frosting Vb cup butter Vb cup milk 1 Vb cups peanut butter chips 2 cups confectioners’ sugar 1 teaspoon vanilla Place butter, milk, peanut butter chips in a small saucepan. Stir constantly over low heat until chips are melted and mixture is smooth. Remove from heat immediately. Add mixture to confectioners’ sugar and vanilla in a small bowl, beat until smooth. Spread while frosting is still warm. Makes 2 cups frosting. ANSWER Rodney is looking for a recipe that his grandmother made many years ago. It was called Hershey’s Chocolate Cake with fudge icing, which appeared on the back of the Hershey’s' cocoa can; however, it is not the same recipe as the one that is now printed on the back of the can. His grandmother’s cake was a very heavy cake. Thanks to Hermie Potts, Pemberton, N.J., for sending this recipe. Hershey’s Chocolate Cake 4-ounce bar baking chocolate Vs cup water Va cup butter, softened 1 cup granulated sugar 1 teaspoon vanilla 3 egg yolks 1% cups unsifted all-purpose flour 1 teaspoon baking soda Va teaspoon salt % cup buttermilk 3 egg whites, stiffly beaten Break chocolate bar into small pieces, add to water in a small saucepan, stir over low heat until it is melted. Remove from heat, cool to room temperature, cream butter, sugar, and va nilla in large bowl, add egg yolks, one at a time, beating well after each addition to blend in chocolate. In a separate bowl, combine flour, baking soda, and salt, add alternately with but termilk to creamed mixture, beating after each addition until smooth. Fold in beaten egg whites, pour into two greased and floured 9-inch round cake pans. Bake at 350 degrees for 30-35 minutes or until cake tester inserted comes out clean. Cool 10 minutes. Remove from pans. Cool completely. Fill and frost. Fudge Frosting: 3 tablespoons butter Vs cup baking cocoa Vz teaspoon van!!!a 1 Vs cups confectioners’ sugar 2*5 tablespoons milk Melt butter in saucepan, add cocoa, cook over low heat, stirring constantly until mixture begins to boil. Pour into small bowl, cool com pletely. Stir in vanilla. Alternately add confec tioners’ sugar and milk. Beat to spreading con sistency. Frost cooled cake. ANSWER Here’s a different method to make chocolate-covered cherries. Pollyanna Eby, Belleville, sent in this recipe for Faye Hop kins, West Grove. Chocolate Covered Cherries Use equal parts coating chocolate and pure milk chocolate. Melt the two together in a bowl in the microwave. Heat only until it can be stirred to smooth consistency with a spatula. Maraschino cherries should be at room tem perature. With a teaspoon, dip one cherry at a time into the melted chocolate and drop into a miniature paper liner or candy mold. Freeze overnight. Caution: If you need to watch your diet, this is a dangerous thing to have in the house. They are almost irresistible according to Pollyanna. ANSWER Rebecca King, Parkesburg, wants a recipe to make her own bagels. Thanks to Emme Smoker, Newburg, for sending a reci pe that always brings good results for her. Bagels 2 tablespoon yeast 4V4-4V2 cups Occident flour, divided I V2 cups lukewarm water 3 tablespoons sugar 1 teaspoon salt Combine yeast and 1 3 /« cups flour. Add water, sugar, and salt to yeast mixture. Beat at low speed for Vi minute, constantly scraping sides of bowl; then beat at high speed for three minutes. Stir in enough remaining flour to make a moderately stiff dough. Turn onto a lightly floured board or tabletop and knead until smooth and elastic. Cover and let rest 15 min utes. Divide dough into 12 balls; shape into smooth balls, and punch a hole into the center of each one with a floured finger. Pull gently to enlarge holes, keeping a uniform shape. Cover and let rise 20 minutes. Add 1 teaspoon sugar to 1 gallon water in a 6 or 8-quart kettle; bring to a boil. Reduce heat to simmer. Cook bagels in simmering water 4-5 at a time for 7 minutes, turning once. Drain on paper towels. Place on ungreased cookie sheet and bake at 375 degrees for 30-35 minutes. Delicious split in half and toasted, spread with cream cheese. ANSWER Brenda Pouts, Auburn, N.Y., wanted recipes and hints for using frozen strawberries. She also wanted a method to pre vent berries from getting mushy and watery when thawed. Thanks to a reader for sending in the following method. She writes the strawber ries come out of the freezer just great. They taste like fresh ones. We eat them just like they come out or add to Danish, homemade yogurt, or as a topping for ice cream. To Freeze Strawberries 6 cups strawberries, chopped or crushed Add: 3Vt cups sugar Let stand 10 minutes. Meanwhile, cook 1 box Sure Jell according to directions on package for freezer jam recipe. Add the Sure Jell mix ture to the berry and sugar mixture. Stir until sugar is dissolved. Add 6 more cups of crushed or chopped strawberries. Put into freezer boxes immediate ly and freeze. Thanks to Janet Spangler, York Springs, for sending in this recipe for using frozen berries and rhubarb. Janet also recommends putting frozen berries in dessert dishes and pouring on milk. It tastes almost like ice cream, she writes. You can also use frozen berries to make milk shakes. Strawberry-Rhubarb Jam 2 pounds rhubarb 2 pounds strawberries 6 cups sugar When preparing rhubarb for jam, cut into Vi inch pieces to freeze. Cover rhubarb with half the sugar and let stand 1-2 hours. Crush ber ries as they thaw with a potato masher or wooden stumper. Mix with remaining sugar and combine with rhubarb. Heat mixture over low flame until sugar is dissolved. Boil rapidly and gently, stirring frequently to prevent burning. Cook until thick, about 20 minutes. Pour into sterilized Jars and seal with sterilized lids and rings. Process 5 minutes in boiling water bath. ANSWER A Lebanon County reader re quested a recipe for dreamsickle cake and one for creamsicle and also the frostings that go with the cake. Thanks to several who sent in recipes. It’s always interesting to see several different versions of the same recipe, and this is no exception. Thanks to S. Ebersol for send ing this recipe. Creamsicle Cake 1 box yellow or orange cake mix (prefer yel low) 1 small box orange Jell-0 3 3 /4-ounce package cook and serve pudding made according to package directions 1 teaspoon orange flavoring 1 teaspoon vanilla flavoring 8-ounces whipped cream topping Bake cake as directed on box. Pour into 9x13-inch pan. When baked, poke holes in cake with fork or knife. Mix Jell-0 with Vz cup boiling water and 1 /z cup cold water. Pour over cake, filling holes. Let set until cooled. Refrigerate 30 minutes. Mix pudding, flavorings, and Vz cup whipped cream topping. Spread on cake. Top with re maining whipped cream topping. Thanks to Emma Smoker, Newburg, and an anonymous reader for sending in identical reci pes. Orange Cream Cake 18V4-ounce package lemon cake mix 1 envelope unsweetened orange soft drink mix (such as Kool Aid) 3 eggs 1 cup water Vs cup vegetable oil 6-ounces orange gelatin, divided 1 cup boiling water 1 cup cold water 1 cup cold milk 1 teaspoon vanilla 1 package (3.4) ounces instant vanilla pud ding mix 8-ounces frozen whipped cream topping, thawed In a mixing bowl, combine cake and drink mixes, eggs, oil, and water. Beat on medium speed for 2 minutes. Pour into an ungreased 13x9x2-inch baking pan. Bake at 390 degrees for 25-30 minutes or until toothpick inserted near the center comes out clean. Using the handle of a wooden spoon, poke holes in cake. Cool on wire rack for 30 minutes. Meanwhile, in a bowl, dissolve 3-ounces gelatin In boiling water. Stir in cold water. Pour over cake. Cover and refrigerate for 2 hours. In a mixing bowl, combine milk, vanilla, pudding mix, and remain ing gelatin; beat on low for 2 minutes. Let stand 5 minutes; fold in whipped topping. Frost cake. Refrigerate leftovers. Yield: 12-15 servings.
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