88-Lancaster Farming, Saturday, September 13, 2003
<1 yow. „..King tor a recipe Dm u u . -
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
recipes to make trifles.
QUESTION Sylvia King, Lancaster, wants
recipes for cookies in a jar and also bars in a
jar.
QUESTION Marion Capp wants recipes
using cooked red cabbage.
QUESTION Peggy Chirico, Canadensis,
wants a recipe to make pumpkin butter that
tastes like the kind made by Baumans.
QUESTION Ruth Klingler, Selinsgrove, re
quests recipes for vegetable breads.
QUESTION A steady reader wants a recipe
for “snails,” such as the ones sold at The Pie
Shoppe, Laughlintown. “Snails” are cookies
made with pie dough and rolled in cinnamon
and sugar.
QUESTION A Fleetwood reader is looking
for a recipe to duplicate a cake purchased at
the outdoor Farmer’s Market, Coudersport. It is
a yellow cake with an orange marmalade glaze
made in a 4x7-inch pan. The vendor called it a
“sitting cake” because once you started eating
it, you could not stop until it was gone. “How
true,” the reader reports.
QUESTION A reader would like recipes for
morning muffins, using carrot, zucchini, manda
rin 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 A reader wants complete in
structions and recipe to make cheese.
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 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 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 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 and
ideas for quick summertime cooking.
ANSWER Ruth Klingler, Selinsgrove, re
quested a recipe for Key Lime Pie. Thanks to
Pat Leach, Bally, for sending one.
Key Lime Pie
15-ounces ricotta cheese
1 envelope unflavored gelatin
% cup sugar
2 eggs, separated
Vz cup lime juice
Vz cup water
2 teaspoons grated lime peel
Lime sliced for garnish
In a blender, puree ricotta cheese. In a
saucepan, combine gelatin and Vs cup sugar.
Stir in egg yolks, lime juice, and water. Let
stand one minute. Cook, stirring over low heat
until gelatin is dissolved (about 5 minutes).
Whisk in ricotta and lime peel. Refrigerate until
mixture moves slightly when dropped from
spoon (about 30-45 minutes). Beat egg whites
until soft peaks form. Gradually beat in remain
ing Vs cup sugar. Beat until stiff. Fold into ricot
ta mixture. Spoon filling into graham cracker
crumb pie shell. Refrigerate three hours. Gar
nish with lime slices.
ANSWER Thanks to Nancy Kramer, Leba
non, for sending these recipes requested by a
reader. More muffin recipes will be printed in
upcoming issues.
Apple Pecan Muffins
2Vi cups flour
1 teaspoon baking soda
1 Vt cups peeled, diced apples
Vz cup chopped pecans
1 teaspoon salt
1 large egg
1 cup buttermilk
1 Vz cups packed light brown sugar
V* cup canola oil
1 teaspoon vanilla
Preheat oven to 375 degrees. Line 12 muffin
cups with cupcake papers. In large bowl, blend
flour, baking soda, apples, salt, and pecans. In
medium bowl, beat egg until foamy. Beat in
brown sugar, buttermilk, canola oil, and vanilla.
Combine the two mixtures blending Just until
moistened. Spoon into prepared muffin cups,
filling % full. Bake 20-25 minutes or until pick
inserted in center comes out clean. 1 dozen.
Golden Peach Muffins
1 Vi cups flour
1 cup sugar
% teaspoon salt
Vi teaspoon baking soda
V# teaspoon cinnamon
2 eggs
1 /s cup vegetable oil
Vz teaspoon vanilla
15%-ounce can peaches, drained and finely
chopped
In a bowl, combine dry ingredients. In anoth
er bowl, combine eggs, oil, and vanilla. Stir into
dry ingredients just until moistened. (Batter will
be thick). Fold in peaches. Fill paper-lined muf
fin cups % full. Bake at 350 degrees for 30 min
utes or until toothpick inserted in center comes
out clean.
ANSWER Here’s the recipe for blueberry
whoopie pies that several people requested.
Thanks to Lee Laverty, Mount Joy for request
ing it.
Blueberry Whoopie Pies
Dust 1 cup blueberries with 1 teaspoon flour,
set aside.
3 eggs
2 cups sugar
1 cup shortening
1 cup buttermilk
V* cup milk
2 teaspoons baking soda
1 teaspoon vinegar
4 cups flour
3 teaspoons baking powder
1 teaspoon cream of tartar
1 teaspoon vanilla
Filling:
4 tablespoon flour
2 egg whites
4 tablespoons milk
1 Vb cups shortening
2 cups powdered sugar
2 teaspoons vanilla
Cookie Part: Cream sugar, shortening, and
eggs. Combine the baking soda and vinegar
with milk. Add the milk mixture and buttermilk
alternately with flour, baking powder, cream of
tartar, and vanilla to creamed mixture. Gently
fold in the blueberries. Drop by spoonful on
greased cookie sheets. Bake at 350-375 de
grees for 15 minutes or until cookies spring
back when touched with fingers. Let cool be
fore filling.
Filling Part: Beat first three ingredients to
gether. Beat remaining ingredients and com
bine all. Spread filling on one cookie and top
with another. Yields: 20 servings.
ANSWER G. Minckler, Wayne, wanted reci
pes using rice flour. Thanks to Mrs. Paul Wadel,
1894 A Prospect Rd., Washington Boro, Pa., for
sending numerous recipes. She writes to use
her full address as she would be happy to an
swer questions in regard to using rice flour.
She said in many recipes, 1 cup wheat flour can
be replaced with Va cup rice flour or 2 table
spoons less rice cup for each cup flour. Experi
ment but be ready for some flops.
Also, a gluten-free flour mix can be made to
replace wheat flour cup for cup: 2 parts rice
flour, % part potato starch flour, % part tapioca
flour.
Also gluten-free flours such as potato starch
flour, tapioca flour, and xanthan gum can be
purchased in bulk at reasonable prices at bulk
food stores or from Dutch Valley Distributors,
Myerstown.
Gluten-Free Cookies
Vs cup margarine
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 teaspoon baking powder
Vs teaspoon baking soda
2 cups brown rice flour
Cream margarine, sugar, eggs, and vanilla.
Add dry ingredients. Drop by teaspoon on
greased cookie sheets. Makes 2-3 dozen. Bake
at 375 degrees for 12 minutes or until lightly
browned. These may be frosted with your favor
ite icing or add chocolate chips or raisins to
dough.
Rice Crunch Cereal
2 cups rice flour
Vs cup sugar
1 cup buttermilk
V* teaspoon baking soda
% teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla
1 jumbo egg, beaten
Mix well. Pour into 81/2x12-inch pan and bake
at 350 degrees until tests done. Crumble then
toast until dry.
“Sometimes we eat the cake with fresh fruit
and milk,” Mrs. Wadel writes.
Doughnut Holes
1 cup water
Vi cup butter
1 cup potato starch flour
1 tablespoon sugar
V* teaspoon salt
4 eggs
Oil for deep-fat frying
Cinnamon sugar
In 2-quart saucepan, heat water and butter
until mixture boils. Remove from heat and stir
in all at once, the combined flour, sugar, and
salt. Continue stirring until mixture forms a ball
and pulls away from sides of pan. Then, with an
electric mixer, beat in eggs, one at a time,
beating well after each addition.
Heat oil to 375 degrees for deep-fat frying.
Drop batter into the heated oil by small round
ed teaspoonfuls, a few at a time. Fry until they
are golden brown, turning to brown evenly.
They will puff up to about 1 Vi-inches as they fry
(about 5 minutes altogether). Remove and drain
on paper towels. While still warm, shake in a
plastic bag with cinnamon sugar. Makes three
dozen holes.
This recipe does not call for rice flour but it
is gluten-free.
True Yeast Bread
3 cups gluten-free flour mix
V 4 cup sugar
3V2 teaspoons xanthan gum
% cup dry milk powder
1 Va teaspoons salt
2 teaspoons sugar
V 2 cup lukewarm water
1 Va tablespoons yeast
V« cup shortening
1 teaspoon vinegar
3 eggs
IV4 cup water
Combine flour, sugar, xanthan gum, milk
powder, and salt In bowl of heavy duty mixer.
Use your strongest electric mixer.
Dissolve the 2 teaspoons sugar in V 2 cup
lukewarm water with the yeast. Set aside
while you combine the shortening and I V* cup
water In saucepan and heat until shortening
melts.
Turn mixer on low. Blend dry ingredients
and slowly add shortening and water mixture
and vinegar. Blend, then add eggs. This mix
ture should feel slightly warm.
Pour the yeast mixture Into the ingredients
in the bowl and beat at highest speed for two
minutes.
Place mixing bowl in a warm place, cover
and let rise approximately 1-1 Vi hours or until
doubled.
Return to mixer and beat on high for three
minutes. Spoon the dough into three small
(2V2x5-inch) greased loaf pans or one large one
or use muffin tins. Let rise until nearly dou
bled. Bake at 379 degrees for 30 minutes
more or less depending on loaf size. Check for
doneness with a toothpick.
Chocolate Chip
Applesauce Cake
1 V« cups sugar
Va cup oil or shortening
2 eggs
Cream together. Add the following:
2 cups rice flour
1 Va teaspoons baking soda
2 tablespoons cocoa
1 teaspoon cinnamon
Va teaspoon salt
Pour batter Into 9x13-inch pan. Sprinkle
with the following:
2 tablespoons granulated sugar
1 cup chocolate chips
Va cup chopped nuts
Bake at 390 degrees for 40-49 minutes.