Last week was quite a week for Cream Puff filling recipes. The request originated from Joe Gronski of Cresco. This week we still have a few more for Joe to pick from.
When you're searching for responses for this week's recipe requests, please remember that we're not able to test the recipes and must depend on you to do your best to be accurate when copying recipes to send to us.
When you do have a recipe to contribute, please provide your name, address and daytime phone number. Also give the full names of any cookbooks or magazines you use, as well as the author's name and publishing company, so that we can properly credit recipes that have come from printed sources.
Virginia M. Fox of New Tripoli is looking for a good chocolate pound cake recipe. She said she made many pound cake recipes in 55 years of marriage, but never a chocolate one, and now her husband is requesting one. She said a search through many cookbooks has come up with nothing.
Jean Wentzel of Green Lane is looking for a recipe for Stuffed Pig's Stomach. She said her mother used to make it but never had the ingredients written down. Jean said she recently heard it can be made in a slow cooker.
Kathleen Ruzicka of Bethlehem is looking for a recipe for an Italian spaghetti sauce.
Karen Jennings of Allentown was planning on buying some Uncle Ernie's butter cookies for a recent party and came to find out that the Bethlehem bakery is no longer in business. Does anyone out there have the recipe for Uncle Ernie's butter cookies or a similar butter cookie recipe? ''I'd also like to find the recipe for the icing that Uncle Ernie's used to decorate the cookies with or a similar recipe,'' she said.
Jean Wagner of Allentown is looking for either a recipe or a place that sells mint patties like the ones she used to find in the 1960s and '70s at a place called Mintzer Mints on the boardwalk in Ocean City, N.J. These particular mints she said were two-sided with peppermint and chocolate sides, some with peppermint and a nonpareil and some layers of alternating chocolate and mint. Jean is also searching for a recipe for the fruit bread that is sold at the Allentown Farmer's Market Amish Stand and at Shady Maple.
Eleanor Heffner of Allentown is looking for a recipe for chicken salad that has fruit in it similar to the one served at The Blue Butterfly in Emmaus. She said she ate it there about five years ago at a wedding shower. She also said it was very good and it wasn't smothered in a lot of fatty dressing.
Cindy Seiple of Nazareth would like the recipe for the chocolate cookies served at Wilson High School in the 1970s. She does not know what they were made of, except it was a dark chocolate and looked like oatmeal inside she said. ''I'm not sure if they were a baked cookie or just a drop cookie. They were not flat, and about 11/2 inches wide,'' she said.
Dorothy Schock of Northampton is looking for a recipe for peanut butter oatmeal cookies.
Betty Kaldy of Palmerton sent in a recipe for Crackling Biscuits (from a Hungarian Recipe Book) she hopes is the one Edward W. Solderich is looking for. She said she copied it years ago out of the book when she was looking for the biscuits.
Martha R. Horvath of Allentown sent in a recipe for broccoli salad. She said she knows this recipe is coming in a little late, but she said it is unlike the ones we recently published. The recipe came from the music minister of St. Matthew's Lutheran Church, Hanover, Pa., who claims a friend always brought it to church picnics. Martha said 10 years ago the friend was in a retirement home but still fixed her salad for church outings. Martha would also like to put in a request:.She is looking for the ''real'' recipe for Southern Biscuits much like the kind you find in the deep South.
Margaret B. Woods of Easton is sending in her mother's recipe for vanilla cream filling for cream puffs. She said she used the recipe for many desserts and since her mother owned a restaurant in western Pennsylvania before she was born, Margaret thinks she may have developed the recipe herself. Margaret is also providing us with additional ingredients to turn the vanilla cream into chocolate or butterscotch pudding. She noted that the cream fillings make excellent pies using graham cracker crusts, regular pie crusts or crushed chocolate wafer crusts. She said you can also use the recipe to make a Boston cream pie. Dorothy Timko of Bethlehem also sent one in. The recipe was given to her about 30 years ago and is a family favorite.
Bunny L. Mason of Santa Fe Springs, Calif., sent in recipes for Orange Sherbet Cake that Gloria Bergenstock requested. Bunny also included recipes for an Orange Dreamsickle Cake and an Orange Coffee Cake. She said she went on a search for the recipe and even wrote to a magazine but had no response. She said she finally found these three on her own and ''they sure sound wonderful and also sound just like what Gloria is describing,'' she said.
Connie D. Ortelli of Friedens sent in a recipe for chocolate fondue sauce and one for cheese fondue. Tips from Connie: for the leftover chocolate fondue sauce, she said it is good served over your favorite ice cream. She also said to help sauce coat ''dippers,'' place tray of fruits, cake and other ''dippers'' in the freezer for about an hour or until icy cold. Serve with warm sauce. She also sent a tip for the cheese fondue; it's also good with bite-sized pieces of French or Italian bread, lobster meat, shrimp or artichoke hearts and the recipe can be doubled. For a non-
alcoholic fondue, substitute milk or apple juice for wine. If desired, use half American and half Swiss cheese. Leftovers are good reheated and served over vegetables, toast or added to mashed potatoes, Connie said Another fondue recipe comes from Karen Landis of Nazareth. She said she used this recipe for over 30 years and everyone loves it. It comes from the Gourmet International Fondue Cookbook, 1969. Elsie Pribula of Fountain Hill sent in a Hot Shrimp Fondue dip recipe. She said it was a favorite of the Fountain Hill Beneficial Ladies Bowling Group back in the 1950s and '60s. Note: Elsie said she cuts up steak rolls in bite size pieces making sure there is a crust on each piece for dipping.
Helen Katchur of Beaver Meadows sent in a recipe for Cream Tarts she said came from a cookbook published in a Crisco Cookbook from the 1930s. She also included directions for a faster method and said she uses the filling for cream pies, between layer cakes and for a Boston Cream pie.
Anna-Marie Ehritz of Allentown sent in a recipe for a Chewy Coconut Center in response to the request by Kory Prehl who was looking for a Double Coconut Easter Egg Recipe. Anna-Marie said it came from ''The Complete Wilton Book of Candy'' and she's used it for years and has never found any better. Anna-Marie said it's chewy, not too sweet, with a mild true coconut flavor. She also said to be sure to use desiccated (sometimes called macaroon) coconut. She said it may seem a little messy, but is well worth the trouble. The desiccated coconut can be found in many health food stores she said.
ORANGE SHERBET CAKE
Combine cake mix, Jell-O, eggs, oil and water. Beat and mix well. Pour in two 9-inch greased and floured layer cake pans. Bake at 350 degrees for 25-30 minutes, or until cake tests done. Cool cake. Cut layers in half using piece of string, making 4 layers. Mix all filling ingredients together. Stir well. Put filling between layers. Frost cake top and sides with Cool Whip.
1 box Orange Supreme cake mix
1 box orange Jell-O (3 ozs.)
1/3 cup oil
1 cup water
1 (12 oz.) Cool Whip (for filling)|
1 package frozen coconut (9 ozs.)
8 ozs. sour cream
2 cups sugar
1/4 cup frozen orange juice concentrate
ORANGE DREAMSICKLE CAKE
Mix and pour into three greased and floured pans. Bake at 350 degrees for 20 to 30 minutes. Cool completely. Mix well and set aside 1 cup of filling for icing.
1 box Orange Supreme cake mix
1 (3 oz.) package. orange Jell-O
1/3 cup oil
1 1/2 cups water
16 ozs. sour cream
12 ozs. frozen coconut|
1 1/4 cups sugar
1/2 cup frozen orange juice concentrate
1 large Cool Whip
1 cup orange filling
ORANGE COFFEE CAKE
Cream shortening and sugar. Add eggs and beat. Stir in buttermilk, sour cream, 1/2 cup of orange juice concentrate and orange peel. Mix flour, baking soda, salt and raisins together. Fold into mixture. Pour into a 9-by-13- inch greased and floured pan. Bake at 350 degrees for 30 to 40 minutes.
1/2 cup shortening or butter
1 cup sugar
1/2 cup buttermilk
1 cup sour cream
1 (6 oz.) can frozen orange juice concentrate, thawed
1/2 tsp. grated orange peel
2 cups flour
1 tsp. baking soda
1 tsp. salt|
1 cup raisins
1/2 cup chopped nuts (optional)
1/3 cup sugar
1 tsp. cinnamon
1/2 cup chopped nuts
To prepare topping: Combine ingredients. While still hot, pour rest of orange juice concentrate over cake and sprinkle with topping.
Orange cake recipes from Bunny L. Mason, Santa Fe Springs, Calif.
Sift dry ingredients into a bowl. Mash potatoes and work into flour between palms of hand. Dissolve yeast in the milk. Add to flour mixture. Blend well. Put into greased bowl. Let rise until double. Roll 1/2-inch thick into a large square. Spread with cracklings. Fold over envelope fashion. Let rest for thirty minutes. Roll out a half-inch thick. Cut with biscuit cutter. Place on a greased cookie sheet. Make a criss cross on top with fork. Brush with a beaten egg. Bake at 350 degrees for 20 to 30 minutes.
2 cooked potatoes (drain and mash; don't add salt to potatoes)
1 dry yeast (1/4 oz.)
1/2 cup warm milk
3 cups unsifted flour|
1 Tbsp. salt
2 Tbsps. sugar
1 lb. ground cracklings (optional)
Betty Kaldy, Palmerton
Chop broccoli flowerets and tender stems. Add cheese and bacon. Mix dressing ingredients and add to broccoli. Mix thoroughly and chill.
1 head broccoli
8 oz. package shredded mozzarella cheese
8-12 pieces fried bacon, crumbled
Chopped onion (optional)
1/2 cup sugar
1 cup mayonnaise
2 Tbsps. vinegar
Martha R. Horvath, Allentown
VANILLA CREAM FILLING
Heat above ingredients very slowly; combine with 2 cups boiling whole milk. Add 1 teaspoon vanilla last.
1/2 cup sugar
1/3 cup of cornstarch (unpacked)
2 or 3 egg yolks
1 cup water, gradually|
For chocolate: Add 1/2 plus cup strong cocoa (increase accordingly, depending on the cocoa)
For butterscotch: Substitute 1 cup light brown sugar, plus 2 tablespoons of butter.
Margaret B. Woods, Easton
CREAM PUFF AND ECLAIR FILLING
Mix flour, cornstarch, sugar and salt together in a double boiler. Gradually add milk, stirring constantly. Cook over low heat, stirring until mixture boils. Boil for one minute and remove from heat. Stir half a cup of hot mixture into egg yolks and mix well. Combine egg mixture with remaining hot mixture, blending thoroughly. Bring to boiling point, stirring constantly, then boil one minute. Blend in extracts and chill. Fold in whipped cream. This recipe makes 33/4 cups filling.
2 Tbsps. flour
2 Tbsps. cornstarch
1/2 cup sugar
1/4 tsp. salt
1 cup heavy cream, whipped
2 cups milk|
3 egg yolks, well beaten
1/2 tsp. lemon extract
1 tsp. vanilla
Dorothy Timko, Bethlehem
CHOCOLATE FONDUE SAUCE
In a saucepan, combine milk, sugar, butter and salt. Stir in chocolate. Cook over medium heat until mixture comes to a boil; boil about two minutes, stirring occasionally. Stir in marshmallows. Serve in fondue pot over candle warmer with cubes of cake, Lady Fingers, vanilla wafers, banana slices, fresh strawberries or pears, seedless grapes, pineapple chunks or orange sections placed on Fondue forks or toothpicks to dip in chocolate sauce.
1/2 cup evaporated milk or light cream
3/4 cup sugar
1/4 cup butter
Dash of salt
1 to 2 squares or envelopes of unsweetened chocolate|
5 large marshmallows
In a saucepan or Fondue pot, simmer wine and garlic over low heat. Combine cheese and flour, gradually blend into wine. Heat until cheese melts, stirring occasionally. To serve, spear weiners with fork or toothpick and dip into fondue. Serves 3 to 4.
1/2 cup Sauterne or other dry white wine
1 clove of garlic, minced
1 cup (4 ozs.) shredded Swiss cheese
2 Tbsps. flour|
1 can (10 3/4 ozs.) condensed cheddar cheese soup
1 lb. cocktail or bite-sized weiner pieces
Recipes for chocolate fondue sauce and cheese fondue from Connie D. Ortelli, Friedens
QUICK CHEESE FONDUE
Combine all ingredients except French bread in fondue pot; mix. Place over low heat until cheese melts and mixture is hot, stirring constantly. To serve, turn heat to low. Spear a crust-edged cube of bread with a fondue fork and twirl bread in cheese; drain and cool slightly before eating. Makes 21/2 cups, 4-6 servings.
1 can (10 3/4 ozs.) condensed Cheddar cheese soup, undiluted
1 cup commercial French onion dip
1 cup shredded sharp Cheddar cheese
1/2 tsp. dry mustard|
2 dashes cayenne pepper
French bread, cut in 1-inch cubes
Karen Landis, Nazareth
HOT SHRIMP FONDUE DIP
Heat cream cheese in double boiler until softened. Blend in soup, cream, horseradish and sauce. Transfer to fondue pot, place over fondue burner, stirring occasionally. Garnish with peeled shrimp if desired. Makes 2 cups.
8 ozs. cream cheese
10 ozs. can condensed cream of shrimp soup (if frozen, thaw)
1/2 cup sour cream
1 tsp. horseradish or more to taste|
1/4 tsp. Worcestershire sauce
Elsie Pribula, Fountain Hill
Combine sugar, salt and cornstarch with milk over hot water. Cook over hot water or low heat until slightly thickened (about 15 minutes). Beat egg yolks. Add a little of hot milk mixture and return, stirring constantly. When thick, remove from heat (about 5 minutes). Add vanilla and butter and pour into baked pie shells. When cool, top with meringue.
1/2 cup sugar
1/2 tsp. salt
3 Tbsps. cornstarch
2 1/2 cups milk
3 egg yolks
1 tsp. vanilla
1 Tbsp. butter or margarine|
3 egg whites
4 Tbsps. sugar
1/2 cup coconut
Helen Katchur, Beaver Meadows
CHEWY COCONUT CENTERS
Before you begin, cut marshmallows into quarters with a scissor dipped in cold water. Line a cookie sheet with wax paper and lightly dust with flour. Place syrup and marshmallows in a one-quart (one-liter) saucepan over medium heat.
3/4 cup light corn syrup
8 marshmallows, quartered
1/2 tsp. vanilla|
2 1/4 cups desiccated coconut
Stir constantly until marshmallows are melted and mixture is very hot, about five minutes. Remove from heat, stir in vanilla, then thoroughly blend into the coconut. Allow to set until cool enough to handle, about minutes.
Lightly dust your work surface with flour and flour your hands. Form into logs or cylinders. Put one-fourth of mixture on floured work surface, pat into long shape, then roll into a cylinder about 8 1/2 inches long. Cut cylinder into 12 equal portions with a sharp knife. Roll each portion between your palms into a ball, and place on prepared cookie sheet. Repeat to form centers from remaining mixture. You may dip the centers immediately into melted fondant, chocolate or confectioners coating. Or set close together on a tray and cover tightly with plastic wrap or foil, then refrigerate for up to three weeks. Bring to room temperature before dipping. Makes 48 centers.
Anna-Marie Ehritz, Allentown
Send recipe requests and recipe finds to Recipe Exchange, c/o Food Editor Diane Stoneback, The Morning Call, P.O. Box 1260, Allentown, PA 18105, or e-mail them to email@example.com. Include your name, address and daytime phone number on all submissions.