88-Lancaster Farming, Saturday, August 16, 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 Luci Essig, Bernville, wants a
brownie cupcake recipe.
QUESTION - V. Martin, New Holland, wants
a recipe for coffee cake called A-P cake, which
is sold at Yoder’s Store, New Holland.
QUESTION - Debbie Mullinix, Woodbine,
Md., wants a recipe for peach pound cake using
fresh peaches.
QUESTION A Quarryville reader wants a
recipe for cream cheese icing that can be used
to decorate cakes.
QUESTION Margaret Grieff, Sidman, wants
a recipe for Kosher dills similiar to those sold in
refrigerated supermarket cases and marketed
under the label Claussen Dill Pickles.
QUESTION Margaret Grieff, Sidman, wants
a recipe for fillings and dough to make “Hot
Pockets.”
QUESTION Margaret Grieff, Sidman, wants
to know the best type of molasses to use in
cookies and shoo fly pies.
QUESTION Margaret Grieff, Sidman, wants
to know if Cool Whip may be interchanged with
whipped cream in recipes.
QUESTION G. Minckler, Wayne, wants»rec
ipes using rice flour.
QUESTION Recipes needed to use end-of
summer produce such as tomatoes, corn,
beans, and other vegetables.
QUESTION Peaches and pears are so
scrumptious in season, but how can I preserve
them best to use later on, a reader inquires.
Can they be frozen and used in dessert reci
pes? If so, how?
QUESTION Anyone have a recipe for blue
berry whoopie pies? Through some glitch in the
system this earlier request was dropped with
out a recipe being printed. Jeremie and others
have requested one.
QUESTION A Coatesville reader wants a
recipe for blueberry bars like the Amish sold at
Steel City Farmers Market, Coatesville. The
bars were very moist and had an icing glaze
over the top.
QUESTION Brenda Martin, Reinholds,
wants a recipe to make soy sauce.
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 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.
ANSWER Nellie Ibach wanted a recipe
with exact amounts listed to make iced tea
using regular tea bags and blue stem tea to
give tea a minty flavor. Thanks to Kathy Wolf,
Elizabethtown, for sending two recipes.
Meadow Tea Concentrate
5 cups fresh mint leaves, washed with large
stems removed
SYs cups water
3 cups granulated sugar
Place washed mint leaves in a large bowl.
Bring water and sugar to a rolling boil in a
saucepan, stirring until sugar is dissolved. Pour
over mint leaves. Cover and steep one hour.
Strain mint leaves and discard. The remaining
concentrate can be mixed at a ratio of three
cups water to one cup concentrate to make
meadow tea. The concentrate can also be fro
zen for later use, or can be used to make mint
tea (recipe follows.)
4 Upton tea bags
2 cups boiling water
Steep tea bags in water, covered, for 5 min
utes. Discard tea bags. Pour tea over one cup
ice cubes. Add 3 cups cold water and Vi cup
meadow tea concentrate.
Serve with 2 or 3 additional ice cubes and
sprig of fresh mint per glass. Serves 4. This
makes a refreshing and not overly-sweet beverage.
ANSWER L. Kauffman wanted a pepper
recipe to can sweet peppers that taste like the
B&G Sandwich Toppers available at supermar
ket. She knows it has some oregano in it.
Thanks to Mary Stover, Loganton, for sending a
recipe. Although she never tasted the B&G
brand, she said this recipe sounds similar.
Italian Peppers
Vt bushel sweet peppers, any color, dice and
put in crock
Pour in 1 gallon water and 1 gallon white vin
egar. Stir well.
Soak 10 days, drain well. Add:
1 cup oregano
V* cup garlic salt
Place in jars, put clove of garlic in each jar.
Mix together:
1 quart salad oil
1 quart olive oil
Cover peppers with oil mixture. Set lids loose
on jars for three days. Tighten lids on third day.
ANSWER, Mary Lockhard, Columbia, re
quested a recipe to make pear butter. Thanks
to Jean Wissler, New Holland; Anna Martin,
Denver; and others for sending recipes.
2 quarts pear pulp
4 cups sugar
Wash pear and remove core and peeling.
(Hold pears in bowl of cold water so they don’t
turn brown). Cut pears into quarters. Add a
small amount of water. Put them in blender and
puree until you have 8 cups of puree. Pour into
roasting pan (do three batches at a time), and
stir in sugar until mixed well. Bake in
350-degree oven for three hours (no longer or it
will scortch). Stir occasionally. Put in jelly jars
and seal.
2 quarts pear pulp
2 pounds sugar
Wash pears and remove core and peelings.
Cut into quarters and add a little water. Cook
until tender. To the pulp, add sugar and mix to
gether well. Place in a 350 degree oven for
three hours. Stir occasionally. Pour into jars
and seal.
ANSWER Those who are interested in
making pear butter will probably like this recipe
sent in by a reader.
1 quart heaping full of grapes
2 pounds sugar
4 tablespoons water
Boil 15 minutes. Smash through strainer. Put
into jars. Ready to use.
Wash and slice ripe pears. Cook until soft. If
needed, add water to prevent sticking. Press
through sieve or food mill. Measure:
12 cups pear pulp
6 cups sugar
Vz cup orange juice
1 teaspoon grated orange peel
Vz teaspoon nutmeg
Boil until thickened. Pour, hot, into hot glass
canning jars. Process pints and quarts 10 min
utes in boiling water bath.
ANSWER A Kutztown reader requested a
recipe for German Swhwartze Bred (black
bread). The Baker and Mestermacher are some
companies that make this naturally fermented,
dark, solid bread with whole grains such as rye,
sunflower, and 4-grain flours. She writes: It is a
most nutritious tasting, satisfying snack with
yellow butter spread on top. It’s also great for
breakfast. Thanks to Lee Laverty, Mount Joy,
for sending the following recipe.
German Peasant Black Bread
(Makes two round loaves)
2 packages active dry yeast
Vs cup warm water (110 to 115 F)
2% cups boiling water
1 teaspoon salt
V* cup butter
Vs cup blackstrap molasses
1 ounce square unsweetened chocolate
1 teaspoon instant coffee
2 tablespoons crushed caraway seeds
1 teaspoon crushed fennel seeds
3 tablespoons cider vinegar
Mint Tea
Pear Butter
Pear Butter
Grape Butter
Pear Butter
2 tablespoons grated onion
3Vs cups all-purpose unsifted flour (approxi
mate)
2 cups dark rye flour
corn oil
1 tablespoon instant coffee mixed with 3 ta
blespoons water
1 egg white mixed with 3 tablespoons water
and Vs teaspoon salt
yellow corn meal
Sprinkle yeast into the warm water in a large
bowl; stir to dissolve and set aside.
Combine salt, butter, molasses, chocolate,
instant coffee, caraway seeds, fennel seeds,
vinegar and onion; pour the boiling water over
and stir to melt chocolate and butter, blend all
ingredients. Cool to 110 F.
Stir in yeast plus 2 cups of all-purpose flour.
Beat until smooth. Add all dark rye flour and
beat several minutes. Then add enough all-pur
pose flour to make a stiff dough one that
pulls away from sides of the bowl.
Turn out onto a floured board, cover with
clean, dry kitchen cloth and let dough rest 15
minutes. Knead dough, adding flour to keep
from being sticky. After 20 minutes of quick,
gentle kneading, the dough should be elastic
and satiny. Shape into a smooth ball.
Wash, dry and rub mixing bowl with corn oil;
roll dough over in oil to coat. Cover with kitch
en cloth and set in warm (80 F) draft-free spot.
Let rise to double its bulk, about 1 V« hours.
Punch down, roll again in a bit of oil, cover
and let rise in same warm spot for 40 minutes,
til nearly double in bulk. Punch down and shape
dough into 2 round loaves.
Butter two pie plates and sprinkle bottoms
with corn meal. Place one loaf in each pan, or
place on either one large or two small cookie
sheets prepared the same way. Cover with a
clean, dry cloth and let rise til double, about 30
minutes. Poke two fingers into dough at incon
spicuous spot; if indentations stay, bread is
oven-ready. Brush each loaf first with some of
coffee wash, then with egg-white wash.
Bake in preheated 375 F oven about 35 min
utes, or until bread sounds hollow when
thumped with fingers.
ANSWER Joyce Shoemaker, Mount Joy,
wanted a recipe for stewed tomatoes with pep
pers, onions, and parsley. She likes the stewed
tomatoes served at Country Table Restaurant.
Thanks to Lee Laverty, Mount Joy, who writes,
“I went to Country Table and asked if they
would be willing to share their recipe for their
great stewed tomatoes, but unfortunately, they
won’t. This is as close to their recipe that I can
fine. Enjoy.
Stewed Tomatoes
2 (#2Vs) cans tomatoes
2 to 4 tablespoon brown sugar
2 to 4 tablespoon butter
Va to Vz teaspoon salt and pepper to taste
The longer these tomatoes cook, the better
they taste. Pour tomatoes into large stew pan;
bring to a boil. Turn heat low and cook uncover
ed 3 to 6 hours, stirring occasionally to prevent
burning. When tomatoes have cooked down so
that no juice runs from a serving on a plate,
they are done. Season to taste. Finely chopped
onion or green pepper may be added Vz hour
before tomatoes are done if desired. Do NOT
add sugar until tomatoes are done or they will
burn. Serves 4.
Eat Eggs
It Does A Brain Good
WASHINGTON, D.C. A full 50 years after its dis
covery, choline’s dietary importance was finally recog
nized by the National Academy of Sciences in 1998 when
it issued recommended daily intake amounts for the nutri
ent. Since then, researchers have shown many vital func
tions that choline plays in our health and are currently ex
ploring even more links.
A building block for every cell, choline plays an impor
tant role throughout the body and throughout life. Jan
gled nerves? Researchers have discovered that our nerve
fibers are insulated by choline. Choline also helps the effi
cient conduction of electrical impulses between nerves.
These findings make this essential nutrient extremely im
portant in a society where people say they are feeling
more stressed than ever before.
But more important than any other discovery is what
researchers have found out about choline and its relation
to brain function. Not only does choline play a major part
in the development of children’s brain and memory func
tion, but its effect predates the child’s birth. It has been
found that prenatal deficiencies of choline have a negative
impact on the development of the areas of the brain relat
ed to learning and memory. In fact, a growing number of
studies show that when rats have been supplied with ade
quate choline both before and after birth, they showed en
hanced memory and brain function throughout their lives,
extending into old age.
So where can you find this amazing stuff? In your egg
case. This cost-effective, nutrient-dense, source of high
quality protein now has another reason to boast. With 280
mg of choline, one egg provides over SO percent of an
adult’s daily requirement.