88-Lancaster Farming, Saturday, March 1,2003
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 Doris Myers, Hughesville,
writes that her mother, who is 88 years old, lost
her mother at a young age. She remembers her
mother baking bread and reserving some of the
liquid to bake a chocolate cake. Doris would
like to surprise her mother by baking a cake
like that if someone can send in the recipe. The
cake was baked the same day as the bread.
QUESTION Lynne, Numidia, wants a recipe
for pickled mustard eggs that tastes like those
sold at the state Farm Show.
QUESTION Bob Peterson, Hubbardsville,
N.Y., wants a recipe for Spanish Bar Cake.
QUESTION - T.C. Wills, Frederick, writes
that her mother made a cheese pineapple pock
et during the Easter season. The dough was
neither like a pie crust nor a pastry dough. It
was sort of a solid dough. Wills has tried to du
plicate the filling and the dough but cannot.
She thinks it may be a Polish dessert, and
would appreciate a recipe.
QUESTION A. Shull writes that she tried
two different recipes to make pull taffy recently
and was unsuccessful. One batch, before it was
cool enough to start pulling became extremely
brittle. She though perhaps she ovorcooked it
and tried a second batch, which turned white
and chalky as it cooled. Does anyone have
ideas and tips for making taffy that can actually
be pulled? Or can they tell her what she did
wrong?
QUESTION Michael Brennan, Wilkes-
Barre, is looking for a good recipe for Manhat
tan clam chowder.
QUESTION Albert Condon, New Windsor,
Md., writes that he is a bachelor who would like
a recipe that he remembers his mother baking.
The old-time fashioned ginger cookie cakes,
which were about % inches deep and 3-4 inch
es in diameter, were soft and did not taste like
the small hard old-fashioned ginger cakes that
are sold in a box. She used Brer Rabbit or
Grandma’s molasses, and the cakes were dark
in color. Any one have a good recipe that fits
these qualities for Albert?
QUESTION Albert Condon is a vegetarian
who uses eggs. He would like vegetarian reci
pes, the titles of recommended vegetarian
cookbooks and of Amish or Mennonite cook
books and how to purchase them.
QUESTION Debbie Mullinix, Woodbine,
Md., wants a good recipe for peanut butter
frosting.
QUESTION Holly Eshbach, Dover, wants
recipes for homemade ice cream cakes that are
made in springform pans. She also wants the
recipe for the icing spread on ice cream cakes
that tastes like those sold by Carvel’s and Dairy
Queen.
QUESTION Twila Martin, Waynesboro,
wants recipes for tortillas in many different
forms that can be served for breakfast, lunch,
and dinner.
QUESTION Kay Wildasin, Seven Valleys,
wants a recipe for doughnuts that taste like
those served at the Pennsylvania Farm Show
Food Court. Editor’s Note: i think she is refer
ring to the potato doughnuts served.
QUESTION R. Diehl, Bloomsburg, wants a
recipe for hamburg pin wheel with gravy.
QUESTION Shirley Schwoerer, Wysox,
wants to know if sesame seeds can be
sprouted. She is familiar with alfalfa seed
sprouting.
QUESTION Ralph Kieffer, Halifax, wants a
recipe for Aunt Flossie’s tomato soup, which he
heard is printed in a Lancaster County cook
book.
QUESTION Mrs. Esh requests recipes to
make cookie bars such as oatmeal raisin that
tastes like those made by Kitchen Kettle, Inter
course.
QUESTION A reader wants low-fat recipes
and diabetic recipes that other readers have
tried and liked.
ANSWER R. Diehl, Bloomsburg, wanted to
know how to make yeast. Thanks to D. Bonnell,
Barker, N.Y., for sending the following informa
tion:
Commercial yeast is produced by seeding
huge vats of a molasses, ammonia, and mineral
salts solution with yeast. The resulting tons of
yeast are either mashed and compressed or air
dried.
It’s unlikely that home preparation could
mimic the commercial ideal-growth conditions
and produce a reliable yeast.
If cost of yeast is the concern, there are two
major alternatives to purchasing the very ex
pensive packets or cubes of yeasts in grocery
stores. One is to buy yeast in bulk from a natu
ral foods or small retailer that sells to home
bakers. The cost per pound will range between
$1.20-$1.40 in contrast with $25 a pound for
the commercial brands. Bulk yeast is available
from sources on the Internet. Yeast keeps well
if refrigerated or frozen.
Bonnell has bought a year’s supply and fro
zen it with successful results. The other alter
native is to maintain a starter and bake sour
dough breads. A high, airy loaf will still need
the addition of about half the usual amount of
yeast when a starter is used, although rolls and
biscuits do not.
ANSWER A New Holland reader wanted a
recipe for enchiladas that has a cheesy white
sauce on top. Thanks to a reader for sending
the following recipe.
American-Style Enchiladas
Pancakes:
6 eggs, well beaten
3 cups milk
2 cups flour, sifted
3 A teaspoon salt
Filling:
1 pound ground beef
1 pound pork sausage
1 cup chopped onion
2 cloves minced garlic
V 2 cup chopped green pepper
1% tablespoons chili powder
1 teaspoon salt
10-ounces frozen spinach
Sauce:
1 quart spaghetti sauce
1 cup water
1 tablespoon chili powder
2 cups Cheddar cheese, shredded
Combine eggs with milk. Add flour and salt;
beat well. Pour about V* cup batter into a hot
greased 6- to 7-inch skillet, tilting so batter
covers surface. Turn pancakes when the sur
face looks dry. Stack pancakes while you make
the remaining pancakes. Makes about 30.
Brown the ground meat; pour off fat. Add re
maining filling ingredients except spinach. Sim
mer 10 minutes. Add spinach that has been
cooked, chopped, and drained; set aside.
Spoon scant V* cup meat mixture in the cen
ter of each pancake. Fold the sides in and roll
up Place in two 9x13-inch baking dishes. Stir
sauce ingredients together and pour over the
two pans. Top with cheese. Bake at 325 de
grees for 30 minutes. You can freeze one pan
to use later. To reheat, bake at 375 degrees for
45 minutes.
ANSWER Holly Eshback wanted to know
where to buy chocolate wafers in Adams Coun
ty. A New Oxford reader writes that Merkens
milk chocolate wafers are available from The
Country Market, 1430 Fleshman Mill Rd., New
Oxford.
ANSWER Bob Snyder, Akron, Ohio, wanted
to know how to make oatmeal raisin cookies
that remain soft. Thanks to Ann Chapman, Ul
ster, for sending her recipe.
Oatmeal Cookies
1 cup raisins
1 cup water
1 cup soft shortening
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour
% teaspoon baking soda
1 teaspoon salt
I Vz cups rolled oats
Vz teaspoon cinnamon
Vi teaspoon nutmeg
V 2 teaspoon cloves
Cook raisins and water until only 5 table
spoons of liquid remains. Drain and reserve liq
uid. Mix together shortening, sugar, and eggs.
Stir in cooled raisin liquid and vanilla. Sift to
gether flour, baking soda, salt, and spices, add
to raisin liquid mixture. Stir in oats and cooked
raisins. Drop by teaspoonful about 2-inches
apart in greased cookie sheet. Bake at 375 de
grees for 10-12 minutes.
ANSWER - Last week we printed the long
version for making Tres Leches or Three Milk
Cake. Holly Lutz also sent in the quick version
using a cake mix. Cooks that have limited time
may enjoy the following version.
Tres Leches: Three Milk Cake
1 yellow cake mix baked in a 9x13-inch pan
as directed on package
Top mixture:
1 can evaporated milk
1 can sweetened condensed milk
1 pint heavy whipping cream
Vz cup rum or to taste
To finish:
Whipped cream to cover cake
5 ounces sweetened coconut
Poke holes in the cake with a fork all over.
Pour topping mixture over cake. Let mixture ab
sorb completely in refrigerator. Cover with
whipped cream or whipped topping and sprin
kle sweetened coconut over top of cake.
Optional: Add macadamia nuts, cherries, or
pineapple.
Yield: 10-12 servings.
ANSWER When it comes to nutrition, not
all breakfasts are created equal, writes Amanda
Gates, Centre County dairy princess. She sends
this recipe as a smart way to start your day.
Stuffed French Toast
1 loaf day-old bread
12 eggs
2 cups milk
Vz cup maple syrup
16-ounces cream cheese
Cinnamon if desired
Cube bread and place half of it in a
9x13-inch cake pan. Cube cream cheese on top
of bread. Place the remaining bread cubes on
top. Beat eggs, milk, and syrup in a bowl and
pour over bread and cream cheese. Sprinkle
with cinnamon. Let set for a little while until
bread absorbs eggs and milk. Bake at 350 de
grees for 45 minutes or until golden brown. Top
with syrup or jelly.
Bonus; you can make this the night before
and pop it in the oven in the morning.
ANSWER R. Diehl, Bloomsburg, would like
to know how to make venison pepperoni.
Thanks to T.C. Wills, Frederick, for recommend
ing contacting Sausage Maker Inc., 26 Military
Rd., Buffalo, NY 14207. Phone (716) 876-5521.
The company has recipes and supplies to make
pepperoni and hot dogs.
ANSWER A Seneca Falls, New York reader
wants to know how to can potatoes. Thanks to
Shirley Orfanella, Quarryville, for sending the
following instructions: Best to use fresh dug
potatoes. Wash very well and boil 10 minutes.
Use whole or if very large, cut into chunks.
Pack into jars and add Vz teaspoon salt to a
pint, and 1 teaspoon salt to a quart. Cover with
boiling water; adjust lids. Process pints 30 min
utes and quarts for 40 minutes at 10 pounds
pressure. Must use pressure cooker. Best to
freeze french fry cuts.
WARNING Lydia Nolt, New Holland, writes
that someone sent a recipe to this column
about hardcooking shell eggs. They wrote that
when eggs are fresh, add salt to the water, so
the eggs shell easier. This part is correct Lydia
writes, but the person also recommending wa
tering plants with the egg water. Lydia writes
that egg water is fine to use to water plants but
if it has salt added to the water, it will kill the
plants. She lost plants from watering with the
leftover egg water because it had salted in it.