88-Lancaster Farming, Saturday, July 12, 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 L. Kauffman would like a pep per recipe to can sweet peppers that taste like the BAG Sandwich Toppers available at super market. She knows it has some oregano in it. QUESTION Marlene Witmer just found out that her son cannot have wheat products, so she is looking for wheat-free recipes. She would also like to know where she can buy rice flour. QUESTION Ruth Ann Zeiset, Manheim, would like a good used filler to put cream filing in doughnuts. QUESTION Sandy Evans, Berks County, requests a recipe for Red Velvet Cake Roll. QUESTION Nona Deputy, York Springs, is interested in finding a recipe for preserving cit ron. She would also like to know where she could get some seeds. QUESTION Several years ago, Helen Spen cer, Hopewell, .N.J., had gotten a recipe for Shoo Fly Pie that is served at the Shartlesville Inn. She lent the recipe out and has not gotten it back. “It was the best tasting Shoo Fly Pie and I’d love to be able to make It again,” she writes. QUESTION Eric, Shade Gap, writes, “as a child growing up, I remember my grandmother serving for breakfast what I would call rivels that were sweet in a hot milk-like broth that was poured over bread or bread crumbs and then sprinkled with sugar. Does anyone know what this was and how it was made?” QUESTION Blueberry recipes are wanted for July. QUESTION Alice Weaver wants a recipe to make cream cheese. ANSWER R. Zerance, Harrisburg, writes that several months ago there was a dry mix recipe for cappuccino coffee in this column, which she lost and wanted reprinted. Thanks to J. Gehman, Newburg, for sending the recipe. Cappuccino Coffee Mix 1 cup instant coffee creamer 1 cup instant chocolate mix % cup instant coffee crystals Vz cup sugar Vz teaspoon cinnamon, optional Va teaspoon nutmeg, optional Mix ingredients together. Add 1 tablespoon mix to one cup hot water or in milk if a richer drink is desired. QUESTION Joan Williams, Bath, requested a recipe for baked oatmeal. A friend of hers had “the best oatmeal she ever had” somewhere in the Lancaster area and Joan wanted to surprise her with a good recipe. Thanks to J. Gehman, Newburg; for sending a recipe. Baked Oatmeal Vi cup butter, melted 2 eggs, beaten V 2 cup brown sugar 3 cups oatmeal 1 teaspoon salt 2 teaspoons baking powder 1 cup milk Raisins or coconut (optional) Mix together butter, eggs, and brown sugar. Add remaining ingredients. Can be mixed to gether the night before serving. Use 9-inch square baking dish (double recipe for 9x13-inch pan). Bake at 350 degrees for 45 minutes. Deli cious for breakfast or used as a shortcake. Batter can also be baked in the microwave. Place in covered microwave-proof casserole dish on high for 15 minutes. Turn dish halfway through cooking. Remove cover after cooking. ANSWER Mrs. Carl Raub Sr., Easton, sends in this recipe in answer to the request for rice pudding. Raub writes that she has l>een a farmer all her life, and knows the necessity of saving time. Her recipe for rice pudding goes back to her mother’s way of saving time for the (Turn to Page BO) Blueberries Provide Powerful Nutritional Punch (Continued from Page B 2) Bring blueberries, sugar, and water to a boil; add 3 ta blespoons clear jel mixed with 'A cup water. Boil until thickened. Remove from heat and add 1 tablespoon butter and 1 teaspoon vanilla. Pour in unbaked pie crust and cover with crumbs. Bake pie at 375 degrees for 30 minutes. BLUEBERRY CRISP 2 cups coarse graham cracker crumbs ’/« cup sugar Vi cup melted butter 2 cups blueberries Mix crumbs, sugar, and butter; sprinkle a third of the mixture in bottom of 8-inch square pan. Cover with one half of the berries. Top with one-half of the remaining crumbs, then rest of the berries and crumbs. Cover with foil. Bake at 350 degrees for 20 minutes. Uncover and bake IS minutes more. Cool and serve. BLUEBERRY BUCKLE 'A cup sugar 2 teaspoons baking powder 'A cup butter A teaspoon salt legg 'A cup milk 2 cups flour 2 cups blueberries Mix sugar, butter, and egg; beat until smooth; stir in milk. Mix flour, baking powder, and salt together; add to the creamed mixture; add berries. Spread batter in well greased 9-inch square pan. Bake at 375 degrees for 30-40 minutes. AMISH BLUEBERRY CUSTARD PIE 1 unbaked 9-inch pie crust 2 cups blueberries, fresh or frozen 1 tablespoon flour 1 cup sugar 1 cup evaporated milk 3 large eggs, beaten 1 teaspoon vanilla Preheat oven to 425 degrees. Place blueberries in pie crust. In medium bowl mix flour and sugar; gradually add milk. Whisk in eggs and vanilla. Pour over berries. If de sired sprinkle with cinnamon and/or nutmeg. Bake 19 minutes. Reduce heat to 350 degrees and bake 25-35 minutes until set. Cool before serving. I often put foil around the crust edges to keep it from over-browning. BLUEBERRY BOY BAIT 2 cups flour VA cups sugar 2 teaspoons baking powder 1 teaspoon salt 2 A cup butter, softened 1 cup milk 2 eggs 1 cup blueberries, fresh, frozen, or drained canned 'A cup sugar 'A teaspoon cinnamon In large mixer bowl, combine flour, sugar, baking pow der, salt, butter, milk, and eggs. Blend at low speed until dry ingredients are moistened; beat at medium speed for 3 minutes. Pour into greased and floured 13x9-inch pan. Arrange blueberries on top. Combine sugar and cinnamon; sprin kle over top. Bake at 350 degrees for 40-50 minutes or until cake springs back when touched lightly in center. Cut into squares and serve warm or cold with whipped cream or ice cream. Lehigh Valley Area subscriber BLUEBERRY CREAM BRUNCH CAKE 1 package (3-ounce) cream cheese ‘A cup butter 2 cups packaged biscuit mix 'A cup milk 'A cup blueberry jam 1 cup sifted powdered sugar 1 to 2 tablespoons milk 'A teaspoon vanilla Cut cream cheese and butter into biscuit mix until crumbly. Blend in the 'A cup milk. Turn onto floured sur face; knead 8 to 10 strokes. On waxed paper, roll dough to 12x8-inch rectangle. Turn onto greased baking sheet; remove paper. Spread jam down center of dough. Make 2'/2-inch cuts at 1-inch intervals on long sides. Fold strips over filling. Bake at 425 degrees for 12-15 minutes. Combine powdered sugar, remaining milk, and vanilla. Drizzle on top. Lehigh Valley Area subscriber BLUEBERRY PIE Pie crust for 1 pie (9-inch) double-crust 2 2 A cups fresh blueberries Vi teaspoon grated lemon rind 'h tablespoon flour 'A cup light brown sugar Linda Zimmerman Lititz Hermie Potts Pemberton, NJ. Bennie Potts Pemberton, NJ. Kathy Wolf Elizabethtown 'A cup sugar Pinch of salt Vi teaspoon cinnamon 1 teaspoon melted butter Mix blueberries lightly with flour, lemon rind, light brown sugar,/ugar, salt, and cinnamon. After putting the bottom crust in the pie pan, fill it with the above mixture; then sprinkle the melted butter over it and cover with the top crust. Bake at 4SO degrees for 10 minutes and reduce to 350 degrees until pie is done. Lehigh Valley Area subscriber ELEANOR ROOSEVELT’S BLUEBERRY DESSERT Slices of white bread, toasted Blueberries (canned or fresh cooked with sugar) Sweet cream or whipped cream Line a shallow dish with slices of white bread from which the crusts have been removed. Fill halfway with blueberries; then add a layer of the toast and the rest of the blueberries. Place in refrigerator for 2 hours and serve with sweet cream or whipped cream. Lehigh Valley Area subscriber FRESH BLUEBERRY PANCAKES legg 1 cup buttermilk 1 tablespoon butter, melted 1 cup sifted flour less 2 tablespoons Vi teaspoon salt 'A teaspoon baking soda V* teaspoon baking powder Vi cup fresh blueberries Sift flour, soda, and baking powder into a bowl. Add the blueberries. Put remaining ingredients into blender. Cover and run at high speed until thoroughly blended. Add the processed ingredients to the flour. Mix just enough to dampen dry ingredients (leave lumpy). Drop by tablespoons onto a lightly greased griddle and bake until brown. Turn only once. Serve at once with but ter. Lehigh Valley Area subscriber CREAM AROUND A BERRY PIE 19-inch baked pastry shell Pineapple Filling: 1 package (8-ounce) cream cheese, softened 3 tablespoons sugar 1 tablespoon milk Vi teaspoon vanilla 1 can (B'/2-ounce) crushed pineapple, drained and re serve syrup Blueberry Filling: 2 tablespoons cornstarch 2 tablespoons sugar V* teaspoon salt 1 can (15-ounce) blueberries, drain and reserve syrup 1 tablespoon butter 1 teaspoon lemon juice For pineapple filling: In small mixer bowl blend cream cheese, sugar, milk, and vanilla; stir in drained pineapple. For blueberry filling: In medium saucepan, combine cornstarch, sugar, and salt. Combine pineapple syrup and blueberry syrup; adding water to make Vh cups. Stir into cornstarch mixture. Cook over medium heat, stirring con stantly until thick and clear. Stir in butter, lemon juice, and blueberries. Cool. Spread pineapple filling over bottom and sides of baked pastry shell. Pour blueberry filling in center. Chill at least 4 hours. Lehigh Valley Area subscriber TRIPLE TREAT BLUEBERRY SQUARES VA cups flour V* cup sugar 1 teaspoon salt Vz teaspoon soda 'A cup water 2 egg yolks 2 tablespoons grated coconut Filling: 1 can (1-pound, 5-ounce) prepared blueberry pie filling 1 tablespoon flour 1 tablespoon grated lemon rind 2 tablespoons lemon juice Topping: 2 egg whites 1 tablespoon water V* teaspoon salt '/} cup sugar 1 cup grated coconut 2 tablespoons flour In mixing bowl combine flour, sugar, salt, soda, water, and egg yolks; mix thoroughly. For filling: In mixing bowl combine all ingredients. For topping; In small mixing bowl combine egg whites, water, and salt; beat until soft mounds form. Gradually add sugar; continue beating until stiff peaks form. Fold in coconut and flour (do not use self-rising flour). Spread batter mixture in bottom of 13x9-inch pan which has been greased on the bottom only. Drop filling by teaspoonfuls over batter. Spread topping over filling; sprinkle with coconut. Bake at 350 degrees for 35-40 min utes until golden brown. Serve warm or cold; cut into squares. Lehigh Valley Area subscriber
Significant historical Pennsylvania newspapers