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 A Mifflinburg reader would like
a recipe for a yellow cake mix. The reader has
seen one in a cookbook but does not recall
where, and would like to use it like any other
cake mix and wouldn’t mind if it is a recipe in
bulk amounts.
QUESTION An Ephrata reader would like
granola bar recipes that taste like Sunbelt
chewy honey and oats granola bars.
QUESTION Gloria Craley, Navon, is looking
for a recipe for “bag pudding,” where dough
and fruit are kneaded in a muslin bag, then the
mixture is cooked in the bag in boiling water.
QUESTION Alice Rohland, Lititz, recently
purchased a home grain mill and now grinds
her own whole wheat flour. She wonders if any
one had any pointers for using freshly ground
whole wheat. She has read varying suggestions,
such as adding wheat gluten or Vitamin C pow
der, dough enhancers, etc. Also, she would like
to know where other Lancaster County bread
bakers purchase their whet, rye, and oats to
grind into flour. She wants to make rye and
pumpernickel bread, but has not found rye.
QUESTION A Fleetwood reader would like
a recipe for Amish Friendship Bread using fruit
juice. She has heard that it is delicious, but
cannot find a recipe.
QUESTION Charles Mason, West Decatur,
would like to have a recipe for blueberry cake
that the berries do not sink to the bottom of the
pan.
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 Jean Mitchell, Lewisburg, is
looking for a recipe to make blueberry whoopie
pies.
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 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 Wilson wanted descrip
tions for “shorts,” a fireless cooker, and a Gem
pan. These were referenced in a 1911 In
glenook Cookbook in recipes calling for graham
flour. Shirley Smith writes that “after some re
search of my own I found that wheat flour is
made from the centers of the wheat grains,
bran is made from wheat grain hulls, and
“shorts” or “middlings” is a mixture of bran and
flour... these old cookbooks can be very inter
esting.”
Mary Stauffer, Ephrata, also said that bran is
the first layer of kernel wheat; shorts is the
middle layer of wheat.
ANSWER J. Howdyshell wanted to know
how to preserve honey. Mary Tampion, Grants
vilie, W.Va., writes that “being beekeepers for
almost 20 years we found that the best way to
keep comb honey is to freeze it in a sealed
plastic bag or a freezer Jar. It will keep fresh
and keep moths off of the comb. Do not refrig
erate any honey liquid at room temperature.”
Additionally, Jane Heckman, Effort, writes that
the best way to preserve honey in the comb is
to freeze it. It freezes well and does not turn
sugary.
ANSWER Several readers wrote in to ask
about complete baking instructions for a Dump
Cake recipe. Following is a recipe for the cake:
Dump Cake
One 16-20 ounce can of crushed pineapple,
do not drain
1 can of cherry pie filling
1 box of yellow cake mix
1 cup chopped nuts
1 cup butter
Grease a 9X13-inch pan. Spread pineapple
on bottom of pan.
Dump in pie filling. Gently spread out. Blend
of don’t mix up your choice.
Pour cake mix over this. Sprinkle nuts. Drop
butter by spoonfuls on top. Bake at 350 de
grees for one hour.
ANSWER Richard Deckner, Quakertown,
wants a recipe for a dropped Welsh cookie.
Thanks to Renee Kanaskie, Lewistown Valley,
sent in her grandmother’s recipe, writing that
“she made the best Welsh cookies (or cakes, as
she called them) around.”
Welsh Cakes (Cookies)
1 stick butter and 10 heaping tablespoons
shortening
4 eggs
2 cups sugar
5 cups flour
1 teaspoon salt
5 teaspoons baking powder
2 teaspoons nutmeg
1 cup milk
1 teaspoon vanilla
1 box raisins
Cream shortening and sugar; add eggs. Sift
dry ingredients together. Add gradually to
shortening mixture alternately with milk. Stir in
raisins. Drop by rounded tablespoons on cookie
sheet. Bake at 375 degrees for 15 minutes.
Makes six dozen.
ANSWER In response to the request for a
pineapple pocket pastry possibly Polish
here Is one from Shirley Orfanella, Quarryville.
1 cup potato water
1 cup hot milk
2 yeast cakes
1 cup flour
2 eggs
6 cups flour
1 cup sugar
2 tablespoons salt
V 2 cup melted butter
Heat milk to the boiling point, then add cold
potato water. Crush two yeast cakes into liquid,
add one cup flour, beat until smooth, and let
rise a half an hour. Add remaining Ingredients
except butter and knead until the dough forms
a soft ball. Cover and let rise until doubled
about two hours. Roll out on a floured board
until it reaches one inch thick, cut into two
inch squares. Fill squares with fruit filling or
jam. Pinch corners of squares together, being
sure that fruit Is enclosed. Place in a buttered
pan and let rise one hour. Brush tops with melt
ed butter and bake at 350 degrees about 45
minutes or until brown.
Make sure all the ingredients used are room
temperature.
Shirley also sent in the following Polish reci
pe.
Pastry Fingers
1 pound butter
1 pound dry cottage cheese
4 cups flour
V 2 teaspoon vanilla
Put cheese through the grinder. Make with
soft butter add flour, first cutting in with a
knife, then lightly kneading. Make little balls
the size of a walnut and set in refrigerator over
night. Roll each ball until very thin. Fill with
dates, prunes, or Jam. Seal edges and make
small rolls (or pockets). Bake at 350 degrees
until light brown, approximately 15 minute.
Sprinkle with confectioner’s sugar.
Shirley writes that she had a hard time find
ing out what dry cottage cheese is. The closest
product that she has found is the “farmers
cheese” in the deli. Do not use regular cottage
cheese, she writes.
For another pineapple recipe, Cristin Crile,
Washington County Dairy Princess, sends the
following:
KOLACHKY
Pineapple Upside
Down Cako
IV4 cup cake flour, sifted
11/*I 1 /* teaspoons baking powder
V* teaspoon salt
% cup granulated sugar
4 tablespoons butter, softened
1 egg, well beaten
V 2 cup milk
1 teaspoon vanilla
4 tablespoons butter
V 2 cup packed brown sugar
4 pineapple slices, cut into wedges
1 cup pecans; broken meats
Sift flour once, measure, add baking powder,
salt, and sugar, and sift together three times.
Add butter.
Combine egg, milk, and vanilla. Add to flour
mixture, stirring until all flour is dampened;
then beat vigorously one minute. Meit four ta
blespoons butter in an BXBX2-inch pan or an
8-inch skillet over low flame. Add brown sugar
and cook and stir until thoroughly mixed.
On this arrange pineapple wedges and sprin
kle nuts over top. Turn batter out on contents
of pan. Bake 350 degrees for 50 minutes, or
until done. Loosen cake from the sides of the
pan with a spatula.
Turn dish upside down on dish with pine
apple on top. Garnish with whipped cream if
desired. Other fruits may be substituted for
pineapple and nuts in this recipe. These fruits
include sliced apples, sliced peaches, cooked
apricots or prunes, or canned or fresh cherries,
seeded.
ANSWER - David Manilla askad for BBQ
sauce recipes, and Shirley Orfanella sent in
the following:
Black Jack BBQ Sauce
1 cup strong black coffee
1 cup Worcestershire sauce
1 cup catsup
V 2 cup apple cider vinegar
Vz cup brown sugar
3 tablespoons chili powder
2 teaspoons salt
2 cups minced onion
V* cup minced hot chili peppers
6 cloves minced garlic
Combine all ingredients in a pan and simmer
25 minutes. Strain or puree in blender. Makes
five cups.
Traditional BBQ Sauce
1 large onion, minced
V 4 cup salad oil
6-ounce can tomato paste
% cup water
V* cup Worcestershire sauce
% cup white vinegar
2 tablespoons honey
2 teaspoons salt
1 Va teaspoons liquid smoke
2 teaspoons tobasco sauce
1 teaspoon dry mustard
1 beef bouillon cube
1 large garlic clove, minced
In medium pan, saute onion in oil until trans
parent. Add the rest of ingredients and mix
well. Simmer 15-20 minutes.
Bargello Quilt
Workshops
LANCASTER (Lancaster Co.) Have you ever seen a
Bargello quilt with all those small pieces and thought you
could never make one?
Come to this Penn State Cooperative Extension work
shop to learn an easy short cut. With stripping and rolling
you will be able to develop your design with ease and min
imal cutting.
Registration is required. A supply list will be sent when
registration is received. A sewing machine is needed for
this class.
These workshops will be conducted at the Farm and
Home Center in Lancaster on Wednesday evenings, April
16, 23, and 30 from 6:30 p.m.-9:30 p.m. or on Thursdays,
April 17,24, and May 1 from 9:30 a.m.-ll:30 a.m.
The cost is $35. Class limit is eight. The instructor is
Carol Lee Shirk. No refunds or cancellations can be made
after the registration deadline of April 9.
Call Penn State Extension at (717) 394-6851 for inform
ation.
* r,KICULTI/i>
THEGRAIN OF OUR ECONOMY*