88-Lancaster Farming, Saturday, March 29, '2003
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
QUESTION Pam Bange, Hanover, wants a
recipe for cherry vanilla pie (like those sold at
Nell’s Surefine Market In Hanover and East Ber
lin. The cherry pie has almond slivers on top
and vanilla flavoring.
QUESTION Help! Recipes to make Easter
candy are needed. Instructions should be com
plete. Paraffin wax is not FDA approved so reci
pes including paraffin cannot be printed.
QUESTION Mary Houser, Spring Mills, re
quests recipes using buttermilk and instruc
tions for interchanging buttermilk with sour
milk.
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 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 that
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 Vi 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 Peggy Thoman, Hanover, wanted
unique syrups to serve with pancakes. Barbara
Darby suggests serving flavored butter on the
pancakes. Here are an assortment of flavored
butter recipes she is sure you will enjoy.
Cinnamon Orange Butter
Cream together V 2 cup butter (at room tem
perature), grated peel of one orange, 2 table
spoons orange juice concentrate, 2 table
spoons brown sugar, and Va teaspoons
cinnamon.
Strawberry Butter In a blender or food
processor, blend together Vs cup butter (at
room temperature), 6-8 medium strawberries,
washed and sliced, 3 tablespoons powdered
sugar, and grated peel of one lemon.
Strawberry Butter Two Cream 1 pound
butter (room temperature) by hand or with
electric mixer until light and fluffy. Add IVa
cups strawberry preserves and mix well.
Add Vs cup fresh strawberries and mix brief
ly, just until strawberry pieces are distributed
evenly.
Pumpkin Butter Cream 1 pound butter
(room temperature) by hand or electric mixer.
Add IV2 cups canned pumpkin, 1 teaspoon all
spice and % cup honey for flavoring. Mix well.
Orange Butter Follow recipe for straw
berry butter two, substituting I V2 cups orange
marmalade for the preserves and adding 2 tea
spoons orange zest (orange part of the peel
from i small orange) at the end.
Blueberry Butter - Add IVa cups blueberry
pie filling to 1 pound creamed butter.
ANSWER 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. He requested a recipe for a non-com
mercial rub that is not overpowering. Thanks to
Mary Ellen Wisler, Waynesboro, for sending a
recipe that she writes is very good. She brush
es it on with a new paint brush, but it could be
sprayed if placed in a sprayer bottle.
Barbecued Chicken
Sauce:
V* pound margarine
1 cup vinegar
Va cup water
2 tablespoons salt
Vz teaspoon pepper
1 teaspoon poultry seasoning
Cut fryers into desired pieces or use halves
or fourths of chicken. When charcoal is hot and
ready for grilling, place chicken on grill.
Combine all ingredients for sauce pnd heat
just enough to melt butter.
When chicken is placed on the grill, cover
well with sauce.
Turn chicken after brushing more sauce on
everytime you turn (about every 10 minutes).
Allow chicken to grill about IV2-2 hours, de
pending on size of piece and desired doneness.
The more sauce that is brushed on, the better
the chicken. Leftovers can be heated in a mi
crowave with more sauce poured over it.
ANSWER Joyce Shoemaker requested a
recipe for caramel pudding. Here is one from
Mary Lou Marlin, Port Trevorton. She writes
that the recipe can easily be doubled or tripled
for those serving larger groups.
V 2 cup brown sugar
3 tablespoons water
1 tablespoon butter
Va teaspoon salt
Va teaspoon baking soda
1 quart milk
1 egg, beaten
Vi cup cornstarch
Put brown sugar, water, and butter in a
heavy saucepan and bring to a boil. Add salt
and baking soda, boil to hard ball stage. Add all
except 1 cup milk (use that to make the corn
starch paste).
Add cornstarch paste when milk is hot. Keep
stirring until well combined. Remove from heat
and cool.
ANSWER A reader writes that those who
want to know where to buy chocolate coating
wafers, a new farmers market has opened at
12025 S. Susquehanna Trail, Glen Rock. The
candy stand has a fabulous assortment at rea
sonable prices. The market is open Thursday
and Saturday until 5 p.m. and Friday until 7
p.m. Phone number is (717) 227-8143.
ANSWER 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 2'A pounds short. Peggy
wanted to know what “shorts” are. Thanks to
Holly Lutz, Jonestown, who writes that accord
ing to research, “short” means just that not
quite the amount. Scant.
ANSWER For a reader who wanted diabet
ic recipes, here is one that was tried and liked
from Pam Bange, Hanover.
Peanut Butter Dessert (Diabetic)
Crumble Layer:
Va cup melted margarine
1 cup flour
% cup crushed peanuts
Mix and press crumble layer into 9x13-inch
baking pan. Bake at 350 degrees for 20 min
utes. Cool.
Cream Layer (cream together):
Va cup peanut butter
8-ounces cream cheese
8-ounces whipped topping
Spread over cooled crust.
Pudding Layer (beat together):
1 small box sugar-free vanilla pudding
1 small box sugar-free chocolate pudding
% cup cold milk
Beat for three minutes and spread over top
cream layer. May also add whipped topping
over last layer when ready to serve.
ANSWER Margaret Koser, Lancaster, sent
in these recipes in answer to Albert Condon’s
request.
Old-Fashioned Molasses Cookies
3 cups melted shortening
1 quart buttermilk
5 pounds Pillsbury flour
1 quart Brer Rabbit molasses (green label)
4 tablespoons baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon
2 teaspoons ginger
1 teaspoon allspice
2 cups granulated sugar
Melt shortening, add sugar and molasses.
Stir over heat until sugar is dissolved over low
heat. Take off, add spices, buttermilk, baking
soda, and flour.
Place spoonfuls of batter on a cookie sheet.
Brush with one beaten egg on top of each one.
Bake at 375 degrees 10-12 minutes. Makes ap
proximately 12 dozen.
Pillsbury flour is a must, Margaret writes.
She makes these a lot but never tried to cut
down the recipe as the cookies are so good,
dark, moist, and delicious. She shares them
with friends and family on holidays and they
love them.
Soft Ginger Cookies
1 cup Brer Rabbit molasses green label
1 cup sugar
1 cup sour milk
2 beaten eggs
5 cups flour
1 teaspoon ginger
Vi teaspoon salt
1 teaspoon cinnamon
Vi teaspoon cloves
1 cup melted shortening
Melt shortening and cool. Dissolve 2 tea
spoons baking soda in sour milk. Mix in order
given, let stand 10 minutes, then drop by table
spoons onto greased cookie sheet. Bake at 375
degrees 10-15 minutes. Frost with thin pow
dered frosting. Makes approximately 65.
Hershey Gardens
To Open April 1
HERSHEY (Dauphin Co.) Spring is in the air
and that means Hershey Gardens is preparing to
open for its 67th season, Tuesday, April 1.
Conveniently located op Hotel Road in Hershey,
Pa., and with half-priced admission through April
12, Hershey Gardens offers its visitors a chance to
enjoy a spacious array of budding trees and shrubs,
forsythia, daffodils, and other spring-time blooms
all within a tranquil 23-acre setting.
And, this year, Hershey Gardens’ renowned tulip
display will include 100 varieties of over 30,000 tu
lips, blooming from mid-April through early May.
Barbara Whitcraft, director of Hershey Gardens,
said that visitors often get ideas for their own gar
dens as they stroll the grounds.
“After this long, cold winter people are eager to
get their own gardens started and are ready to enjoy
the beauty of spring,” she said. “Our themed gar
dens provide lots of inspiration for home gardening
as well as a great way for everyone to celebrate this
long-awaited spring.”
Hershey Gardens’ 2003 season runs from April 1
through Oct. 31. Hours are 9 a.m.-6 p.m. daily
(April-Sept.), with evening hours until 8 p.m. on
Fri., Sat., and Sun., Memorial Day-Labor Day. Oc
tober hours are 9 a.m.-5 p.m. Admission is $7
adults, $6.50 seniors 62+, and $4 youth 3-15. Mem
bers and children under three are admitted free.
The Children’s Garden at Hershey Gardens will
open June 14.
For additional information, please call (717)
534-3492 or log on to www.hersheygardens.org.