88-Lancaster Farming, Saturday, July 26, 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 - Anna Bryan, Oxford, N.J.,
wants a recipe for chicken meatballs like those
served at Chinese restaurants.
QUESTION A York County reader wants a
recipe for a cake called either creamsicle or
dreamsicle cake.
QUESTION Nellie Ibach wants a recipe
with exact amounts listed to make iced tea
using regular tea bags and blue stem tea to
give tea a minty flavor.
QUESTION Joyce Shoemaker, Mount Joy,
wants a recipe for stewed tomatoes with pep
pers, onions, and parsley. She likes the stewed
tomatoes served at Country Table Restaurant.
QUESTION Joyce Shoemaker, Mount Joy,
wants a recipe for corn fries that taste like
those served at Oregon Dairy Restaurant. She
writes that the corn fries look like French fries.
QUESTION - Patty Schuler, Richland, N.J.,
wants to know how to remove raspberry seeds
to make seedless raspberry jam.
QUESTION Recipes and ideas are needed
for using all types of summer fruits and vege
tables.
QUESTION A reader wants recipes for
dishes that work well to take to potluck dinners
or covered dish events.
QUESTION A reader wants recipes and
ideas for quick summertime cooking.
QUESTION A Lycoming reader wants a reci
pe to make chocolate chip mint cheesecake
and other recipes for unusual cheesecake.
QUESTION L. Kauffman would like a pep
per recipe to can sweet peppers that taste like
the B&G Sandwich Toppers available at super
market. She knows it has some oregano in it.
QUESTION Alice Weaver wants a recipe to
make cream cheese.
Correction In the June 28th issue the rec
ipe for Fruit Pudding Cake had an ingredient
missing. Here is the correct recipe from Aman
da Sholly.
Fruit Pudding Cake
Vz cup shortening
1 cup sugar
1 egg
1 cup buttermilk
1 teaspoon baking soda
3 teaspoons baking powder
SVa cups flour
Pinch salt
IVz cups berries (raspberries, blueberries,
etc.)
Mix shortening, sugar, egg, and buttermilk.
Add dry ingredients. Fold in berries. Bake in
9x13-inch pan at 350 degrees for about 45 min
utes.
ANSWER A Lycoming reader wanted reci
pes for unusual cheesecakes. Here is one from
former Pennsylvania First Lady Kathy Schweik
er, who said it is one of her husband’s (Gov.
Mark Schweiker’s) favorite and caps many
meals in their home. She recommends trying it
with raspberries, cherries and other Pennsylva
nia-grown fruit.
Chocolate Chip Cheesecake
IVi cups finely crushed cream-filled choco
late sandwich cookies (about 18)
V* cup butter, melted
3 (8-ounce) packages cream cheese, soft
ened
14-ounce can sweetened condensed milk
(not evaporated)
3 eggs
2 teaspoons vanilla extract
1 cup mini chocolate chips
1 teaspoon flour
Pennsylvania-grown fruit, raspberries, cher-
ries or sliced peaches
Preheat oven to 300 degrees. Combine crum
bs and butter. Pat firmly on bottom of 9-inch
springform pan. In a large mixing bowl, beat
cream cheese until fluffy. Add condensed milk;
beat until smooth. Add eggs and vanilla; mix
well. In a small bowl, toss Vi cup chocolate
chips with flour to coat. Stir into cream cheese
mixture. Pour Into prepared pan. Sprinkle re
maining chocolate chips evenly over top. Bake
one hour or until cake springs back when light
ly touched. Cool to room temperature. Cover
and refrigerate several hours. Remove side of
pan. Garnish with fruit Just before serving. Re
frigerate leftovers. Serves 12.
ANSWER Here’s a recipe to make good
use of in-season‘blueberries from Esther Mis
hler, Hollsopple.
Blueberry Dazzle Cake
Topping:
Vi cup brown sugar, packed
V* cup butter, softened
V* cup flour
% teaspoon cinnamon
Cake:
2 cups sifted flour
2 teaspoons baking powder
V 2 teaspoon salt
Va cup cooking oil
% cup granulated sugar
Vi cup milk
1 egg
2 cups blueberries, drained
Make topping first by combining all ingredi
ents; set aside. To make cake, sift flour, baking
powder, and salt. Mix well sugar, egg, and oil.
Stir in flour mixture alternately with milk. After
mixing together, fold in berries. Pour into
9x13-inch oblong pan, greased and floured.
Sprinkle on topping and spread evenly. Bake at
350 degrees for 40-45 minutes. Serve warm
with whipping topping if desired.
Here’s another recipe using blueberries. Leb
anon County Dairy Miss Royell Bashore writes
that Summertime is a great time to use dairy
products in your recipes. This is one of her fa
vorite recipes.
Blueberry Delight
2 cups flour
V 2 pound butter
2 tablespoons sugar, optional
Using a 9x13x2-inch pan, melt butter in pan
in oven. Add flour and sugar; blend with a fork.
Press with floured fingers into bottom of pan.
Bake in 375 degree oven for 15 minutes.
Soften and mix together well:
8 ounces cream cheese
1 cup confectioners’ sugar
Spread cream cheese mixture on cooled
crust. Spread 1 can blueberry pie filling over
cream cheese. Top with large container of
whipped cream topping. Refrigerate until ready
to enjoy.
Here are two more blueberry recipes from a
reader.
Blueberry Cherry Pie
3 tablespoons quick-cooking tapioca
Va cup sugar
V «teaspoon salt
2 cups fresh blueberries
2 cups drained pitted canned red sour cher
ries (syrup-packed)
Va cup cherry juice
1 tablespoon lemon juice
Pastry for two-crust 9-inch pie
1 tablespoon butter
Combine tapioca, sugar, salt, blueberries,
cherries, cherry juice, and lemon juice. Roll half
of pastry Va-inch thick. Fit into 9-inch pie pan
and trim edges. For top crust, roll remaining
pastry Va-inch thick and cut several slits or a
design near center.
Pour filling into pie shell. Dot with butter.
Moisten edge of bottom crust. Fold top crust in
half and roll loosely on rolling pin to fit and cen
ter on filling. Open slits to let steam escape
during baking. Trim top crust Va-inch larger
than pan. Fold edge under bottom crust and
press together with fork or fingers. Bake in
425-degree oven for 55 minutes or until syrup
boils with heavy bubbles.
Blueberry Belle Crunch
Combine:
12-ounce frozen or fresh blueberries
% cup sugar
2 tablespoons flour
V* teaspoon salt
2 tablespoons lemon juice
Spread blueberry mixture into 9-inch pie pan.
Combine:
% cup sifted all-purpose flour
Vz cup quick-cooking rolled oats
Vz cup firmly packed brown sugar
Vz teaspoon salt
Vz teaspoon vanilla
Cut in until mixture resembles coarse
crumbs:
Vz cup butter
Sprinkle over blueberry mixture. Bake in
Ice Cream Month
(Continued from Page B 6)
bine pudding mix and milk; beat well. Chill 5 minutes.
Scoop ice cream into pudding; stir gently. Spread half the
lemon mixture into pan; top with remaining ladyfingers
and jam. Spread remaining lemon mixture over top.
Cover; freeze until firm. Remove from pan; peel off foil
and slice. Garnish as desired. Makes one 9x5-inch loaf.
CHERRY BERRY PIE
A LA MODE
Prepare frozen cherry pie according to package direc
tions. Serve warm with strawberry ice cream.
STARS AND STRIPES CAKE
1 package yellow or white cake mix
1 quart favorite brand vanilla ice cream, softened
1 cup blueberries
1 pint strawberries, hulled and thinly sliced, vertically
Whipped cream or whipped topping
Prepare cake mix according to package directions.
Pour into a waxed paper-lined and greased jelly roll or
sheet cake pan (about 16x 12-inch); bake in preheated 350
degree oven for 12 to 15 minutes or until a toothpick in
serted into center comes out clean. Let cool; invert onto
large tray; peel off paper.
Into same pan spoon ice cream smoothing and leveling
off surface with a spatula to form an even layer. Freeze
ice cream layer until firm. Dip pan in warm water for 10
seconds and unmold onto cake layer. To decorate cake
use blueberries for blue field, sliced strawberries for red
stripes, and pipe on whipped cream for stars and to deco
rate sides of cake. Freeze. Remove from freezer 10 min
utes before serving. Makes 12 to 16 servings.
MELON A LA MODE
Top melon wedges with ice cream and sherbet; drizzle
with defrosted orange juice concentrate. Garnish as de-
sired.
TRIPLE BERRY
ICE CREAM TORTE
36 ladyfinger halves or pound cake strips
1 quart each favorite brand strawberry and vanilla ice
cream, softened
'A cup strawberry preserves mixed with 2 tablespoons
lemon juice
1 pint favorite brand raspberry sherbet, softened
1 cup (Vi pint) whipping cream, whipped
Sliced almonds, toasted
Strawberry topping
Line bottom and side of 9-inch springform pan with
ladyfingers. Evenly layer strawberry ice cream, 'A cup
preserves, vanilla ice cream, 'A cup preserves, sherbet,
and remaining preserves. Freeze until firm. Top with
whipped cream; garnish with almonds. Serve with straw
berry topping. Makes 12 to 15 servings.
VANILLA ORANGE
SMOOTHIE
'ln blender container, combine 2 cups favorite brand
vanilla ice cream and 2 cups orange juice; blend until
smooth.
For banana or strawberry smoothie, add 1 cup sliced
bananas or 2 cups sliced strawberries. Makes about 4
cups.
BUTTERSCOTCH PARFAIT
1 pint favorite brand vanilla ice cream, softened
Vi cup cashews or peanuts
'A teaspoon ground cinnamon
Vi cup butterscotch topping
Whole cashews or peanuts for garnish
In medium bowl, fold ice cream, nuts, and cinnamon
until blended. In individual glasses, layer ice cream mix
ture and topping. Repeat layering ending with topping.
Garnish with whole nuts. Freeze until firm. Makes 4 serv
ings.
ROOT BEER
FLOAT DELUXE
In tall glass, layer favorite brand vanilla ice cream and
root beer; repeat layering. Top with additional ice cream.
ICE CREAM PARTY CAKE
Line bottom and side of 9-inch springform pan with
split snack cakes or cookies; spread 3 quarts softened ice
cream into pan. Drizzle with chocolate syrup. Freeze
until firm. Garnish with whipped cream, cherries, or can
dies.
ICE CREAM CLOWNS
Place scoop of ice cream on top of cupcake or snack
cake. Top with ice cream cone, peach or apricot half
“hat.” Use assorted candies, raisins, or chocolate chips to
make face.
ICE CREAM CUPS
In saucepan, melt 1 package (12-ounce) semisweet
chocolate or peanut butter-flavored chips with 1 can
(14-ounce) sweetened condensed milk (not evaporated
milk); add 1 cup finely chopped nuts. Spread about 2 ta
blespoons mixture on bottom and side of foil muffin cups.
Freeze until firm. Fill with ice cream. Store unfilled cups
tightly covered in freezer. Makes about 18 cups.
375-degree oven for 25-35 minutes. Serve hot.
If desired VA cups (15-ounce can) drained
blueberries may be used. Combine 2 table
spoons cornstarch, Vfe cup sugar, V* teaspoon
salt, and % cup blueberry juice. Cook, stirring
constantly until thickened. Add blueberries and
2 tablespoons lemon Juice.