88-Lancaster Farming, Saturday, April 19, 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 Robert Loss, Middleburg,
wants a recipe for soupies. He wants the exact
ingredients, press time, and cure time. He re
quests an actual recipe and not advice to con
tact a sausage association.
QUESTION Brenda Weidenhammer,
Schuylkill Haven, is looking for a recipe to make
fig bars that taste similar to Fig Newtons.
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 amoqnts.
QUESTION An Ephrata reader would like
granola bar recipes that taste like Sunbelt
chewy honey and oats granola bars.
QUESTION Gloria Craley, Narvon, is look
ing 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 add 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 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 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 A reader requested a recipe for
McKinley Pie and history about the pie. Thanks
to Fern Freeman, Elliotsburg, and L. Boyer, no
address included, who sent recipes, which are
different. Fern’s recipe is from the 1972 Penn
sylvania State Grange Cookbook and had been
submitted by Mrs. Frank Keim of the Sanatoga
Grange No. 25. L. Boyer writes that McKinley
and Montgomery pies are very similar. She was
told that Montgomery was named for the coun
ty where the recipe came from and McKinley
was named after a commanding officer during
the Civil War. Both are great pies, she writes.
1 cup molasses
Vz cup brown sugar
1 tablespoon flour
1 egg
1 Vz cups boiling water
Vz teaspoon baking soda
Vt teaspoon nutmeg
Crumbs:
1 Vi cups sugar
Vi cup shortening
1 egg
1 cup milk
3 cups flour
2 teaspoons baking powder
Line three 8-inch pie plates with pastry.
Cream together sugar, molasses, and flour. Add
egg and remaining ingredients. Cool. Put evenly
in the three dishes. Mix crumbs and put on top.
Bake at 375 degrees for 10 minutes and at 350
degrees for 30-35 minutes longer.
McKinley Cake Pies
1 tablespoon flour
Mix together:
Grated rind and juice of 1 lemon y 4 cup sugar
1 egg, beaten y 4 cup vegetable oil
1 cup molasses y 2 cup milk
2 cups hot water 1 e _ p
?/ cups * u « ar Combine and add to batter:
V 2 cup butter 2 cups flour
2 eggs, beaten y 2 t easpoon sa |t
1 cup milk 2 teaspoons baking powder
2 /2 cups flour Fold into mixture:
1y 2 teaspoon baking powder 4 fresh blueberries
y 2 teaspoon salt Topping:
3 pastry shells, unbaked sugar
Combine flour and sugar. Add grated rind y 2 teaspoon cinnamon
and Juice of one lemon. Stir in egg and molas- y cu _ S
ses. Slowly add hot water. Stir until batter is % butter
well mixea. oei asiae. Pour batter into 9x13x2-inch baking pan.
Cream together sugar and butter. Stir in sprinkle with crumb topping. Bake at 350 de
eggs. Alternately add milk and dry ingredients grees for 40 m | nute s.
siftml together. This if an excellent recipe and the berries do not
Divide liquid into three 8-inch pie shells, sink to the bottom. 4 * 4 4. „ i
Spoon batter over top. Bake at 375 degrees fob Marie Yost
35 minutes. Batb
ANSWER Thanks to L. Boyer for sending
this recipe for Easter candy.
V« pound margarine
8 ounces cream cheese
2 pounds confectioners’ sugar
Vz teaspoon salt
I V2 teaspoon vanilla
1 Vi cups peanut butter or coconut
Chocolit wafers for coating
Mix together margarine and cream cheese.
Add confectioners’ sugar, salt, vanilla, and pea
nut butter or coconut.
Shape into eggs. Place into refrigerator to
harden. Melt chocolate and dip eggs into choc
olate and chill again.
ANSWER Charles Mason, West Decatur,
wanted a recipe for blueberry cake in which the
berries do not sink to the bottom of the pan.
Thanks to several readers for answering. Here
are a variety of blueberry cake recipes.
Fresh Blueberry Cake
1 cup butter
1 7 /s cups sugar
3 eggs
3 cups all-purpose flour
1 Vi teaspoons baking powder
Va teaspoon salt
1 teaspoon pure vanilla extract
1 teaspoon pure lemon extract
Vi cup milk
1 pint fresh blueberries
2 teaspoons sugar
2 teaspoons all-purpose flour
Glaze, optional
Cream butter. Add sugar, cream until light
and fluffy. Add eggs, one at a time, beating well
after each one is added. Add next five ingredi
ents alternately with milk. Beat well. Coat blue
berries with two teaspoons sugar and 2 tea
spoons flour. Fold into batter. Pour into greased
and floured 10-inch tube pan. Bake in preheat
ed 350 degree oven about 60 minutes or until
cake tests done. Cool in pan 30 minutes before
removing. If desired, drizzle cooled cake with
glaze.
McKinley Pie
Fern Freeman
Elliottsburg
Easter Eggs
Glaze:
3 /« cup sifted powdered sugar
Vi teaspoon lemon extract
1 -3 teaspoons milk
Blueberry Buckle
V* cup shortening
3 A cup sugar
1 egg, beaten
2 cups flour
2 teaspoons baking powder
Vi teaspoon salt
Vi cup milk
2 cups blueberries, drained
Vi cup sugar
Va cup flour
Vi teaspoon cinnamon
Va cup butter
Cream shortening and sugar. Add egg. Set
aside. Sift flour, baking powder, and salt. Add
to creamed mixture alternating with milk. Pour
into well greased 9-inch baking pan. Sprinkle
blueberries over batter. Combine sugar, flour,
cinnamon, and butter. Mix until crumbs form.
Sprinkle over blueberries.
Bake at 40-50 minutes at 375 degrees.
L. Boyer
ANSWER Thanks to Jean Winters, Eglon,
W.Va., for shedding insight on the request for
the definition of “shorts,” an ingredient listed in
an old cookbook. Jean writes that shorts are
the result of the milling process as were mid
dlings. This isn’t available anymore unless you
can find a mill doing fresh grinding, according
to Jean. A Miller should explain the process,
but she remembers her family used to get an
almost cracked wheat meal that they used to
cook as cereal. She also thinks they used it in
muffins, which were quite coarse.
She believes a mixture of whole wheat and
bran can be substituted in the recipe that lists
shorts as an ingredient.
Also, in answer to the request for the defini
tion for a gem pan, Jean writes that it was a
heavy pan with individual cups and the fireless
cooker has no comparable modern pan. She
suggests going to an antique store or museum
to find the gem pan and fireless cooker. She
thinks the hot water beneath a rack did the
cooking when the kettle was covered with a
tight lid.
Jean also writes that severa l of the recipes
in the 1911 Inglenook Cookbook, which Peggy
Wilson inquired about use half white and half
graham flour, which indicates a very heavy
cake. Jean believes that fine milled wheat (not
whole) might be used for unbleached flour and
bran can still be purchased. Add a bit of crunch
with cracked wheat to use in place of graham
flour or try whole wheat and bran.
Thanks to Harold Owens who also clarified
the description of shorts. He writes that shorts
are a byproduct of grain milling, most common
ly wheat but may be most grain. Shorts are sim
ilar to bran but smaller with some other grain
elements included. Most of the shorts are used
in animal feed but some health food stores and
local millers have them for human consump
tion. For more information, Owens recommends
the web site http://
members.shaw.ca.bethcandlish/util.htm for an
article by Canada-Alberta Farm Business Man
agement Initiative titled “Utilization of wheat
other than Durum.”
Joann Frazier Hensley
McGaheysville, VA
Blueberry Cake
L. Boyer