88-Lancaster Farming, Saturday, May 3, 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 redpe 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 Sometimes readers send in re
quests or answers, which aren’t clearly defined,
to this column. For example Henry McMaster,
Kemblersville, wants a cake recipe that calls
for Vz cup maraschino cherries, V* cup cherry
juice, and Vz cup ground pecans. I’m not sure if
he is referring to a recipe that was previously
printed or one that he heard about. Any readers
able to help?
QUESTION - M.J. Wade is looking for a reci
pe to make a “natural” or healthier fruit roll-up.
She writes, “My grandchildren love roll-ups, but
after reading the label on the boxes, I am con
cerned about the sugar and chemical content.”
QUESTION A reader from Martinsburg re
quests a recipe for macadamia nut cookies.
QUESTION Honor your mother, wife,
grandmother and mother-in-law in recognition
of Mother’s Day, May 11. Send in a favorite rec
ipe that one of them makes or has made that
you enjoy. Make sure to include their name and
a few sentences about them, and your name.
These recipes will be printed in the May-10th
edition. We will even print a photo if you send
in a good clear shot. Must be received at the
office by May 5. Send to Mother’s Day Recipes,
P.O, Box 609, Ephrata, PA 17522 or e-mail to
LGOOD.EPHQLNPNEWS.COM.
QUESTION Make sure you send in your
recipe to be eligible for prizes in the June Dairy
Month Drawing. Check for details in this sec-
tion.
QUESTION - Mary Bowles, Red Lion, re
quests a recipe for crockpot tapioca.
QUESTION - Mary of Smithsburg, Md., re
quests recipes to make a good granola cereal.
QUESTION Leda Stevens requests a reci
pe for a delicious peach pie. She writes that
one had been published last year in this paper
during the peach season. The pie was made
with a pre-baked pie crust and fresh peaches,
Karo syrup, cornstarch, and peach-flavored
Jell-0, but she lost the recipe and doesn’t know
the measurements or how the filling was thick
ened. “It was to die for!” she writes. Did anyone
else clip the recipe? If so, please send it in to
be reprinted.
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 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, Uititz, 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 wheat, rye, and oats to
grind into flour. She wants to make rye and
pumpernickel bread, but has not found rye.
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 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 R. Diehl, Bloomsburg, wanted a
recipe for hamburg pin wheel with gravy.
Thanks to Kelly Hamilton, Highland Park, N.J.,
for sending the recipe that she uses. She writes
the recipe is from a 1956 Cutco Cookbook.
Part 1;
1 pound ground beef or 2 cups cooked
ground beef
1 cup chopped mushrooms
1 medium onion, chopped
2 eggs, beaten
Salt and pepper to taste
1 tablespoons minced parsley
Brown ground beef in skillet (If using cooked
beef, add 1 tablespoon fat). Add mushrooms
and onions; cook until tender, stirring occasion
ally. Drain fat.
Add eggs, salt and pepper, parsley, and mix
well. Set aside to cool.
Part 2:
3 cups sifted all-purpose flour
4 Vs teaspoons baking powder
Salt to taste
2 tablespoons sugar
Vi cup shortening
1 cup milk
Mix together dry ingredients. Cut in shorten
ing, add milk to make a soft dough. Roll on
lightly floured board to Vz-inch thickness.
Spread with meat mixture; roll up as for jelly
roll.
Cut into one-inch slices. Place in shallow
baking pan; brush with butter *
Bake 20-25 minutes in hot oven, 425 de
grees.
Serve with brown or mushroom gravy (jar),
heated, or make a sauce by adding 1 cup left
over cooked vegetables to 3 cups mushroom
soup. Serves 8 generously.
ANSWER A Fleetwood reader wanted a
recipe for Amish Friendship Bread using fruit
juice. Thanks to a Bradford County reader who
sent in a recipe and writes that the recipe was
in Lancaster Fanning about 12 years ago.
30 Day Friendship Cake Starter From Juice
Take juice from:
1 large can peaches
1 large can crushed pineapple
1 large jar maraschino cherries
Add:
3 A cup granulated sugar
Mix and measure to make IV2 cup mixtu
re. Put into covered bowl or jar. Stir every day
for 15 days until set. Do not refrigerate. Use in
fruit salad or in the following cake recipe.
30 Day Friendship Cake
1 Vi cups starter juice
2V2 cups sugar
1 large can sliced peaches, juice
Mix in large bowl. Cover with lid or plastic
wrap, not foil. Stir every day for 9 days.
On Day 10, add:
1 large can crushed pineapple with juice
2Vx cups sugar
Stir for 9 more days.
Day 20, add:
2 jars maraschino cherries, sliced, with juice
from 1 jar cherries
2V2 cups sugar
Stir for 9 days more.
Day 30: Drain juice from fruit. Divide juice
into four IVx cup portions. (Any extra juice can
be put in fruit.) Keep one starter juice for your
self and give three portions to friends with a
copy of the recipe.
To make: divide fruit into three equal parts.
Use one part fruit, 1 box yellow cake mix, 1 cup
chopped nuts, 1 cup raisins, 4 eggs, 1 small
box instant vanilla pudding and 3 A cup oil.
Beef Roll Poll
Beat with spoon. Bake in greased and floured
tube pan or bundt pan at 350 degrees for one
hour or until toothpick inserted in middle
comes out clean.
ANSWER Elisabeth Keener writes: “I am
concerned that readers following the recipes
for McKinkley Pie printed last week will be dis
appointed with their results. Both recipes call
for molasses; the first recipe is almost identical
to the recipe I use for shoo-fly pie; the second
seems more like a Montgomery Pie except
for the “molasses” as an ingredient.
In the Lancaster County area (and as far
west as Franklin County, where I live) “molas
ses” is rather an ambiguous term; there is
“table molasses” (meaning King Syrup or Karo
Syrup or “baking molasses” (meaning a Br’er
Rabbit type of molasses). The term “corn
syrup” does not seem to be used at all. The
misunderstanding of this can lead to a big dis
appointment in baking or in cooking.
Br’er Rabbit is molasses; King Syrup and
Karo Syrup are forms of com syrup. Molasses
is made from sugar cane, and corn syrup is
made from corn. Sorghum syrup comes from
sorghum; I would not want to interchange any
in a recipe.
In south-central Pennsylvania, shoo-fly pies
are made with corn syrup even though the reci
pes list “molasses” as an ingredient.
My parents are from northeastern Pennsylva
nia, where the Pennsylvania Germans are the
“fancy” sort: Lutherans and Reformed. My
mother was from Luzerne County and my father
from Northumberland County. Their heritage of
shoo-fly pies were ones made with Br’er Rabbit
molasses and the crumbs were white.
I married into a Mennonite family which has
been in Franklin County for 200 years and
whose shoo-fly pies were made with “molas
ses” called King Syrup. Fortunately, my hus
band prefers the ones I make compared to the
ones he grew up with. My mother-in-law would
tell me that my crust was very good, but she
did not like the filling.
One year I entered two shoo-fly pies in a bak
ing contest at a local fair: one made with true
molasses under my name and one made with
corn syrup under my mother’s name. The
crusts and the crumbs were identical. The one
made with the corn syrup received a blue rib
bon; the one made with molasses got no rib
bon. Obviously, the people judging were not fa
miliar with the shoo-fly pie that I grew up
knowing.
Mother was a home economic teacher, and
she was mystified by a recipe a student brought
to school for candied sweet potatoes made with
“molasses”. Mother tried the recipe in school,
but her student said the sweet potatoes didn’t
taste at all like she had at home. Mother asked
what kind of molasses was used at the stu
dent’s home. “King Syrup” was the answer.
Perhaps an explanation of the difference be
tween true molasses and the corn syrup would
be in order for your column, so that your read
ers who live outside this area will understand
exactly what they are to be using in a recipe.”
ANSWER A Mifflinburg reader wanted a
recipe for a yellow cake mix. Thanks to Shirley
Orfanella, Quarryville, for sending a recipe for a
yellow cake; however, I think the reader wanted
a recipe for a dry mix to keep on hand for quick
use.
All-Occasion Downy Yellow Butter Cake
6 large egg yolks
1 cup milk
2Va teaspoons vanilla
3 cups cake flour
1 Vi cups sugar
1 tablespoon and 1 teaspoon baking powder
% teaspoons salt
12 tablespoons butter, softened
Mix together egg yolks, % cup milk, and va
nilla. Combine dry ingredients. Add butter and
remainder of milk. Mix on low speed until just
moistened. Increase to medium speed for IVa
minutes to develop cake structure. Gradually
add egg mixture in three batches. Pour into two
9-inch prepared pans and bake approximately
25-30 minutes at 350 degrees. Grease pans
and line bottoms with waxed or parchment
paper.
ANSWER To answer Nancy Wallace’s
question about fresh ground coconut, Bob Clipp
writes that fresh coconut is available at the
LONG’S Horseradish of York stand in the New
Eastern Market on Memory Lane in York. Coco
nut is available starting in November through
Easter, Clipp writes.