88-Lancaster Farming, Saturday, August 30, 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. Y ou may also e-mail questions and answers to LG(X)I).EPH@LNPNEWS.COM QUESTION A reader would like recipes for morning muffins, especially one with apples in it. She would also like muffin recipes with car rot, zucchini, mandarin orange, and other flavors. QUESTION James Breon wants a recipe to make a Reuben sandwich. QUESTION Melanie Martin wants a yogurt recipe that uses Clear Jel or unflavored gelatin. QUESTION Velma Boughter wants a recipe for little hot cherry peppers stuffed with sauer kraut for pickling peppers in a brine and jarred. QUESTION Shirley Schwoerer, Wysox, wants a recipe for unstuffed cabbage leaves. QUESTION A reader wants complete in structions and recipe to make cheese. QUESTION Luci Essig, Bernville, wants a brownie cupcake recipe. 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 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 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 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 A Coatesville reader wanted 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. Thanks to M. Stoltzfus, Lancaster, who sent this recipe, which she formerly made for Coatesville Steel City Market. Royal Fruit Cake Cream together: 1 cup sugar Vs cup butter, soften, not melted 1 egg Add: Vz teaspoon salt 1 tablespoon baking powder 1 teaspoon vanilla Mix alternately: 2 cups flour 1 cup milk Pour in 9x13-inch cake pan. Spread 3Vz cups frozen or fresh fruit on top. Bake at 350 de grees for 30-35 minutes. Glaze: 1 Vs cup confectioners’ sugar 2 tablespoons cream or milk Butter, melted 1 teaspoon vanilla Melt butter in pan, add cream and sugar. Stir well. Take off heat and add vanilla. Spread on cake while cake is still warm. ANSWER Rosanna Witmer, Millerstown, sent in this recipe for B&G sandwich topppers to use on sandwiches, pizza, and nachos. Pickled Sweet Peppers Fill pint or jelly jars with diced sweet pep pers. Boil together for syrup: 1 cup water 1 cup vinegar 1 cup sugar Make enough syrup to fill jars. Hot water bath for 10 minutes after water is boiling. ANSWER Lee Laverty, Mount Joy, sent in this recipe in request for using cheese. My Own Baked Ziti 1 pound box ziti Boil 6-quarts salted water until just tender. Drain, rinse, and set aside. 1 pound Italian sausage links 2 jars Marinara sauce 15-ounces ricotta cheese (do not use cottage cheese) 1 pound shredded mozzarella cheese Vs cup grated romano cheese Fry sausage until cooked. When cooled, slice into bite-sized pieces. Place into pasta along with one jar of sauce. Toss until evenly mixed. In a bowl, mix ricotta and shredded mozza rella. Toss into sausage/ziti mixture. Add 2 cups sauce. Mix until blended. Place in a large baking dish. Pour the remaining suace over the top and sprinkle with romano cheese. Cover with foil and bake in 350-degree oven for 30-45 minutes. Insert knife into center to check that it is heated through. Remove from oven and let set 10 minutes before serving. ANSWER V. Martin, New Holland, wanted a recipe for coffee cake called A-P cake, which is sold at Yoder’s Store, New Holland. Thanks to Faye Gray, who sent this recipe she found in a 1936 cookbook she inherited from her mother. Dutch Apies Cake 3 tablespoons shortening 1 cup sugar 1 Vz cups flour 1 teaspoon baking soda 1 /4 cup sour milk Combine sugar and flour. Cut into shorten ing. Dissolve the soda in the sour milk and add to first mixture. Roll dough about 3 /4-inch on floured board and cut with cookie cutter or in squares. Bake in 400-degree oven 10 minutes. Sprinkle with sugar. Thanks to Faye for also sending these reci pes, which she writes, is from The Willows Res taurant, Lancaster. It’s always interesting to see how many different recipes exist for the same item. AP’S Christmas Cookies 1 pound butter 1 pound sugar 4 eggs 1 teaspoon baking soda (scant) Flour to stiffen Make four small rolls of dough. Place in re frigerator until very cold. Roll out and cut cook ies with your favorite mold. Bake about seven minutes at 400 degrees. Dutch Apies Cake 3 tablespoons shortening 1 cup granulated sugar 1 Vz cups flour 1 teaspoon baking soda 'A cup sour milk Combine ingredients. Cut with cookie cutter. Bake 10 minutes at 400 degrees. Sprinkle with sugar. ANSWER Helen Spencer, Hopewell, N.J., lost her shoofly recipe from the Shartlesville Inn, which we published earlier. Also, Margaret Grieff, Sidman, wanted to know the best type of molasses to use in cookies and shoo fly pies. Thanks to Elisabeth Keener, Chambersburg, for sending the following information and a recipe: Elisabeth writes: “My father’s family was from Watsontown, Northumberland County. Her mother’s family was from White Haven, Luzerne County. Both these counties are more of the ‘fancy’ Pennsylvania German background (those of Lutheran and Reformed churches) in con- trast to ‘plain’ Pennsylvania Germans ofo the Anabaptist traditions, who are more prevalent in the south central part of Pennsylvania. Al though these two groups share much of the same culture and foods, recipes are different, and shoofly pie is no exception. My almost 97-year-old aunt (of very clear mind) sent me a newspaper article about shoofly pie, heavily quoting food historian William Woys Weaver, author of “Pennsylvania Dutch Country Cook ing.” Weaver states, ‘lt is not shoofly pie unless it is made with molasses.’ Unfortunately in southcentral Pennsylvania, most people call corn syrup molasses, so the shoofly pie is total ly different from what I have always eaten. My aunt told me many years ago the crumbs for the pies were always white. The recipe I have is in my great grandmother’s handwriting, which calls the pie Molasses Crumb Pie.“ Elisabeth suspects the Shartlesville Inn is more closely related to the shoofly pies of northeastern Pennsylvania than those in the south central area. She writes that Weaver was able to trace molasses crumbs pies (a.k.a. shoofly pies) back to the centennial celebration in Philadelphia, where it is appropriately called Centennial Pie. It became shoofly pie only after reaching the Pennsylvania German region. Elisabeth doesn’t know why corn syrup was renamed molasses in the recipe. Her Mennonite mother-in-law gave her a copy of the “Mennon ite Community Cookbook,” when Elisabeth mar ried her son 37 years ago. She uses it frequent ly, but realized something was horribly wrong when recipes for Montgomery Pie, Lemon Cake-Pie, Vanilla Pie, and Walnut Custard Pie named molasses in the ingredients. Elisabeth writes, “Yuk!” But, those from a different region will probably react differently. Shoo Fly Pie 2 8-inch unbaked pie shells Crumbs: 2 cups sifted flour 1 cup granulated sugar 1 teaspoon baking soda Stir together crumb ingredients. Cut in Vi cup shortening. Set aside. Filling: 1 cup molasses (Br’er Rabbit or Grandma’s are good varieties) 1 egg 1 teaspoon cinnamon 1 cup boiling water 1 teaspoon baking soda Stir together. For a shoofly pie with a wet bottom, divide liquid into each pie shell. Sprin kle with crumbs. For a shoofly pie with a “moist zone,” put about half the crumbs in the bottom of each pie shell. Pour filling on top of crumbs, and top fill ing with remaining crumbs. For a more cake-like pie, mix crumbs and fill ing, and pour into pie shells. Bake at 375 degrees for 40-45 minutes. Apple Appeal (Continued from Page B 6) Bake at 375 degrees for 18-22 minutes or until golden brown. Remove to wire racks to cool. Serve with ice cream if desired. Makes 2 dozen. APPLE CRUNCH Place 4 cups pared sliced apple in a one-quart casserole. Combine % cup orange juice, non-caloric liquid sweetener equal to Vi cup sugar, I teaspoon ground cinnamon, and 1 teaspoon lemon juice. Pour over apples and toss. Combine 1 cup graham cracker crumbs with 2 table spoons melted butter. Sprinkle over apples cover with foil and bake at 400 degrees for 25 minutes. Uncover and bake 5 to 10 minutes longer. Makes 6 servings. SUMMERTIME APPLE PIE 1 3-ounce package lemon-flavored gelatin VA cup boiling water 1 to 2 cans apple pie Ailing or 2 cups fresh apple Vi teaspoon cinnamon Vi teaspoon grated lemon peel 1 9-inch graham cracker crumb crust 1 tablespoon sugar /i cup shredded sharp American cheese '/: cup whipping cream, whipped Dissolve gelatin in boiling water; chill until partialy set. Combine pie filling or fresh apple, cinnamon, and lemon peel. Reserve 'A cup of the gelatin and stir remain der into apple mixture; pour into crust. For “Meringue” fold reserved gelatin, sugar, and shredded cheese into whipped cream. Spread over pie. Chill until firm. Bethany Smucker Narvon Betty Biehl Mertztown Betty Biehl Mertztown
Significant historical Pennsylvania newspapers