88-Lancaster Farming, Saturday, March 22, 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 Jean Mitchell, Lewisburg, is looking for a recipe to make blueberry whoopie pies. QUESTION J. Howdyshell, Bridgewater, Va., would like to know how to preserve honey. She was given some honey on the comb and would like to preserve it for future use. QUESTION David Manilla, Worcester, and his family have enjoyed roadside and firehouse chicken barbecues. He would like the recipe for the spray that is applied at several intervals in cooking. This spray, he says, appears to be a combination of cider vinegar, Worcestershire and soy sauce, butter or margarine, and an as sortment of seasonings. There is also a variety of seasoned rubs that may or may not be ap plied in conjunction with this spray. He is inter ested in a non-commercial rub that is not over powering. QUESTION A reader would like a recipe for McKinley Pie and any history on the pie. QUESTION Nancy Wallace, New Holland, is looking for a place in Lancaster County where she can purchase fresh coconut that is already grated. She needs it to make Easter eggs and fresh coconut cake for Easter. Years ago, she writes, it could be purchased at farmers mar kets. QUESTION Peggy Thoman, Hanover, writes that her church is planning for the first time a pancake breakfast for Easter morning. She would appreciate recipes for various syrups other than the traditional syrups par ticularly fruit syrups. QUESTION Peggy Wilson, while reading a 1911 Inglenook Cookbook, found recipes call ing for graham flour. In the miscellaneous sec tion of the book she found that graham flour was listed as 20 pounds wheat flour, five pounds bran, and 2V2 pounds short. Peggy would like to know what “shorts” are. In the same book she found recipes were mixed in a double boiler with boiling water underneath, then put in a fireless cooker. She would like to know what a fireless cooker is. Another utensil that was used to bake breads was called a Gem pan, and she asks, what is a Gem pan. QUESTION Eileen Schuler, Fleetwood, asks where chocolate confectioners’ sugar can be found. The ingredient was listed in the prize winning recipe for the Greatest Cocoa Cake contest at the Pennsylvania Farm Show. Sever al other readers also inquired about this. We asked the person who baked the prize winning cake. She said it can be purchased at Weis Markets in the Adams County area. However, several people who looked for it in other areas, said that Weis did not carry chocolate confec tioners’ sugar. No problem, according to the champion, Krista Cunningham. She said, “Make your own.” She adds about V 2 cup baking cocoa powder to a pound of regular confectioners’ sugar or more to taste. If any of our readers know where chocolate confectioners’ sugar can be purchased, let us know. QUESTION Richard Deckner, Quakertown, wants a recipe for a dropped Welsh cookie. 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. ANSWER For Albert Condon, who wanted vegetarian recipes, here is a recipe from Laßue Herriman, Hughesvilie. Old Fashioned Potato Soup With Dry Rivals 4 medium-sized potatoes 1 Vi quarts water 2 tablespoons butter Salt Vi cup flour 1 egg V* cup milk Vi cup cream Cook diced potatoes in salt water until soft. Add butter. To make rivels, rub egg and flour together, then add milk. These are best made by cutting through mixture with two forks. Drop rivels, which are no larger than a cherry stone, into boiling potatoes, stirring to prevent pack ing together. Cook five minutes with kettle cov ered. Add cream. Garnish with parsley. ANSWER Mrs. Esh requests recipes to make cookie bars such as oatmeal raisin that tastes like those made by Kitchen Kettle, Inter course. She also sent in varieties made with rhubarb and with zucchini. Thanks to Margaret Koser, Lancaster, for send ing a recipe for bars. Also Laßue Herriman, Hughesville, sent a recipe for oatmeal raisin cookies. Oatmeal Raisin Bars V* cup sugar 1 tablespoon cornstarch 1 cup water 2 cups raisins Cook together sugar, cornstarch, water, and raisins until mixture is clear and thick. Cream: Vz cup margarine 1 cup brown sugar Add: 1 Vz cups flour Vz teaspoon soda Vz teaspoon salt 1 Vz cups oats 1 tablespoon water Put half of the crumbs in BxB-inch pan. Pat firmly. Pour on raisin mixture. Then add 1 table spoon water to remaining crumbs then crumble over raisins. Bake at 350 degrees for 35 min utes. Rhubarb Oatmeal Bars 1 Vz cups flour Vt cup chopped walnuts 1 cup brown sugar Vz teaspoon cinnamon 1 Vz cups rolled oats Vz teaspoon salt % cup butter 10-ounces strawberry-rhubarb jam Combine flour, oats, sugar, salt, and cinna mon. Add butter and blend to produce coarse crumbs. Press half the mixture into a greased 19x13-inch pan. Spread with jam. Top with re maining crumbs and walnuts. Bake at 375 de grees for 25-30 minutes. Cinnamon Zucchini Bars 3 /« cup butter 1 /j cup sugar Vz cup brown sugar 2 eggs 1 teaspoon vanilla 1 3 /« cups flour 1 Vz teaspoon baking powder 2 cups shredded zucchini 1 cup coconut 3 /« cup walnuts, optional Frosting: 2 cups confectioners’ sugar 2 tablespoons milk 2 tablespoons butter 1 teaspoon cinnamon 1 teaspoon vanilla Mix all ingredients together and bake in 9x13-inch pan for 35 minutes at 350 degrees. Mix frosting and spread on warm bars. Oatmeal Cookies 1 cup raisins 1 cup water 1 cup soft shortening 1 cup sugar 2 eggs 1 teaspoon vanilla 2 cups sifted flour 3 /« teaspoon baking soda 1 teaspoon salt 1 Vi cups rolled oats Cook raisins and water in saucepan until only five tablespoons of liquid are remaining; drain and reserve liquid. Mix shortening, sugar, and eggs together; stir in cooled raisin liquid and add vanilla. Sift flour, soda, and salt together; add to raisin liquid mixture. Stir in oats and cooked raisins. Drop by teaspoons about two inches apart onto lightly greased cookie sheets. Cook for 10-12 minutes at 375 degrees. ANSWER Thanks to Anna Seller, Gordon ville.for sending a recipe for potato doughnuts. Kay Wildasen, Seven Valleys, had requested a recipe for potato doughnuts that taste like those served at the Food Court during the Pennsylvania Farm Show. Anna writes that she never tasted those at the Farm Show, but her hubby and their six children love the potato doughnuts made with this recipe. Potato Rolls Or Doughnuts 2 cups warm water 1 cup sugar 2 packages yeast 4 teaspoons salt * 1 cup melted shortening f 5 beaten eggs 2 cups mashed potatoes 10 cups bread flour, more or less as needed Boil potatoes and mash with milk. Dissolve sugar in warm water and add yeast. Add eggs and shortening, then 5 cups flour and salt, and beat well. Add potatoes and beat again. Add remaining flour. If dough is too stiff, add some water. A stiff dough makes a drier doughnut. Punch down in 15 minutes, and again in 30 minutes. Let rise again for one hour. Roll out one-inch thick and cut shape of doughnuts preferred. Let rise at least one hour and fry in hot oil. She prefers using Fry Mas. For a delicious cinnamon doughnut, use ends. Roll out like sticky buns, but add just enough water to dough to make ends stick to gether. Sprinkle with cinnamon, roll tight like a jelly roll. Cut one-inch widths with knife. Let rise and fry like doughnuts. 4 cups 6X sugar 2 tablespoons cornstarch V 2 cup water 2 tablespoons butter 2 tablespoons milk Vanilla to taste Mix first three ingredients until smooth. Add the remaining ingredients and heat to boiling point. Keep warm while dipping doughnuts into glaze. For Cream Filled: 3 pounds 6X-sugar IVi pounds Crisco or Quik Blend 1 cup cold water Vfe teaspoon salt V 2 teaspoon vanilla Beat on high speed until it is at least doubled in size. Fill doughnut shells and coat with doughnut sugar. Freeze all leftover doughnuts the same day they are made to preserve freshness. ANSWER Joyce Shoemaker requested a recipe to make old-fashioned caramel custard. Thanks to the Newswangers from Narvon for sending this recipe. Old-Fashioned Caramel Custard In a 4-quart kettle, melt Vs cup butter until browned. Add 2 cups brown sugar. Stir over heat until dark brown and smooth. Remove from heat, about 2 cups or more milk. Scrape the sugar loose from the bottom of the kettle. Put 3 quarts milk in the kettle. Let stand. Beat 4 eggs, add 1 scant cup Clear Jel OR cornstarch, Va cup flour, 1 teaspoon salt, add enough water until mixture is of pouring consistency, beat until smooth. Pour mixture into the milk and put back on heat stirring con stantly until thick and boiling. Remove from heat and add 1 teaspoon vanilla. Cool. ANSWER - T. C. Wills, Frederick, requested a recipe for a cheese pineapple pocket that she remembers her grandmother making during the Easter season. Thanks to Lee Laverty, Mount Joy, for e-mailing the recipe. Lee writes, “My Baba used to make this delicious pastry when I was little. I remember visiting my grandparents and when you walked into the house, you could smell all the wonderful pastries she had been making all day before our arrival. This is a Slovak recipe and I hope that you enjoy it as much as I did.” Pineapple Slices % cup milk, scalded and cooled 1 tablespoon sugar 1 cake yeast 1 cup butter 3 cups flour 1 teaspoon salt 3 yolks, beaten 1 teaspoon vanilla Dissolve sugar and yeast in warm milk, set aside. Sift flour, then measure. Add butter and mix as for pie crust. Add yeast and milk mixture and yolks. Mix well. Divide dough into two parts. Roll one part to fit 12x18-inch cookie sheet, then spread with the cheese filling and top with cooled filling over the dough. Roll re maining dough to fit over the top. Let rise until light, about one hour. Bake at 350 degrees for 45 minutes or until brown. Frost with thin frost ing and sprinkle with chopped nuts or coconut. Fillings: Cheese Spread 2 eggs V 2 cup sugar Vz teaspoon salt 1 pound cottage cheese (small curd) Put cottage cheese into a bowl and whip until creamy. Add remaining ingredients and mix well. Set aside. (Turn to Page B 9) Glaze:
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