When you 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.
Although we do not have room for every recipe that has been sent in, we want to thank all who have helped us this week, including: Beth L. Weisbard of Phillipsburg, Joan Horveath of Bethlehem, Audrey Macey of Northampton, Mary J. Lutterschmidt and Renee D. Haggerty, both of Allentown.
Doris E. Slager of Tallmadge Township, Mich., is looking for a cookie recipe that was on the Argo cornstarch box. ''They were very good, melted in your mouth. Can you find it?''
Shirley Loch of Ballietsville is looking for a recipe for Bonnets. ''My mother made them and they were delicious. They were a cross between a pie and a cake. I have her recipe but it is not specific enough. It uses flour, brown sugar, Crisco, baking soda and salt, softened with sour or buttermilk. You use the same ingredients for the filling but use white instead of brown sugar and no baking soda. The filling is alternated with crumbs and molasses. It creates a thick soft dough and gooey filling. When baked, the molasses is soft, but firm enough to cut slices without running. According to the amount of the ingredients it probably makes several. They are baked in pie pans at 350 to 375 degrees but I do not have the length of baking time,'' Shirley said.
Donna Reinert of Mertztown and her mom Arlene Kehl are trying to locate a tried and true recipe for Pumpkin Whoopie Pies like the ones sold at the Leesport Farmer's Market. ''We have tried adapting the Chocolate Whoopie Pie recipe, but have not perfected it,'' Donna said.
Marjorie Karcher of Phillipsburg is looking for a recipe for Pumpkin Fudge. ''I was given some recently and have been looking for a recipe.''
Lillian Murgatroyd is looking for a good recipe for deviled clams ''an item that has nearly disappeared from the menu today,'' she said.
Joanne Reduzzi of Pen Argyl is looking for an apple pie recipe. ''It's in the 'Better Homes and Gardens New Cookbook' (actually it's an old cookbook, probably 25-30 years old). It's in chapter 15, Pastry & Pies, on page 297. Perfect Apple Pie. This pie had just the right ratio of spices to apples. Unfortunately, the recipe got torn out of the cookbook and now I can't find it. I have tried other recipes but nothing can stand up to this one.'' Please ask your readers for this recipe.''
Jack L. Brandell of Alburtis is looking for a recipe for a Traditional Fruitcake he believes was published in The Morning Call between 1981 and 1983.
Among the recipes sent in by Cheryl Martrich of Bethlehem is one for Yummy Homemade Fudge. ''This is probably better than the fudge you buy at the shore. Chewy and yummy,'' she said.
Nancy Solt of Whitehall sent in a recipe for a Yule Log Cake she said came from Leisure Arts ''The Spirit of Christmas,'' book 3, and copyright 1989.
Grace Vrablec of Allentown sent in a recipe for a White Fruit Cake in response to Sue Gehris's request for a ''lighter in weight'' version of the cake. Vivian W. Hedges of Allentown also sent in a recipe for a White Fruit Cake. ''This is a recipe given to me by a Jenkintown friend many years again. I have made it many times. Making it is a two-day baking effort.''
YUMMY HOMEMADE FUDGE
11/2 cups sugar
1 cup evaporated milk
1/3 cup butter
1/8 tsp. salt
12 oz. cut up pieces semi-sweet chocolate
Mix and cook ingredients in a 2- quart sauce pan over medium heat on top of stove. Stir with wooden spoon for 7-8 minutes until thick and creamy being careful you do not burn to pan. Let in pan for about 10 minutes, then pour into a buttered 8-by-8-inch glass dish. Let cool for at least 1 hour in the refrigerator before cutting. (Note: for Rocky Road, add 1 cup mini marshmallows and 1 cup chopped nuts after the 10 minutes). Cool.
Cheryl Martrich, Bethlehem
YULE LOG CAKE
1 cup cake flour
11/4 tsps. baking soda
1/4 tsp. salt
6 Tbsps. cocoa
1/3 cup boiling water
11/2 tsps. vanilla extract
1/4 cup butter, softened
1/4 cup vegetable shortening
1 cup granulated sugar, divided
2 eggs, separated
1/2 cup buttermilk
1 cup whipping cream
1/2 cup granulated sugar
11/2 tsps. vanilla extract
2 cups semisweet chocolate chips
1/2 cup butter, softened
1/2 cup whipping cream
Preheat oven to 325 degrees. For cake, combine flour, baking soda and salt in a medium mixing bowl. In a small bowl, combine cocoa, water, and vanilla, whisking until smooth. In a large bowl, cream butter and shortening. Gradually beat in 3/4 cup plus 2 Tbsps. sugar. Beat in the egg yolks one at a time, beating well after each addition. Beat until mixture is light and fluffy, about 2 to 3 minutes. Beginning with the flour mixture, alternately beat in the flour mixture and buttermilk, beating well after each addition. Beat in the cocoa mixture until smooth. In a medium bowl, beat egg whites until soft peaks form. Gradually beat in the remaining 2 Tbsps. sugar until mixture is stiff. Fold 1/4 of the egg white mixture into the chocolate mixture. Carefully fold in the remaining egg white mixture. Pour the batter into a greased and floured 15-by-10-by- 1-inch foil-lined jelly roll pan. Smooth top of batter with a spatula. Bake 12 to 15 minutes until the cake is slightly puffed and just begins to pull away from the sides of the pan (cake will be underdone). Place pan on wire rack to cool.
For filling, beat cream, sugar, and vanilla in a large mixing bowl until soft peaks form. Using a knife, loosen the cake from the edges of the pan. Place a second jelly roll pan on top of the first pan and invert cake onto the back of the second pan. Peel off foil. Invert cake again so cake is right side up. Spread the cream filling over the cake, leaving a 1-inch border around the edges of the cake. Beginning with one long edge, roll the cake up. Wrap the cake tightly with aluminum foil and freeze overnight.
Melt chocolate chips in top of a double boiler over warm water. Remove from heat and cool slightly. Beat in butter and cream. Allow mixture to sit at room temperature until slightly thickened. Remove cake from freezer and unwrap. Place cake, seam side down, on a wire rack placed over waxed paper. Pour glaze over cake, using a spatula to spread glaze evenly over top and sides of cake. Carefully transfer cake to serving platter. Gently pull a fork over the top and sides of cake to resemble bark. Refrigerate until serving time. Before serving, sprinkle cake with confectioners sugar. Makes 10 to 12 servings.
Nancy Solt, Whitehall
WHITE FRUIT CAKE
8 oz. cream cheese
1/2 lb. butter or margarine
11/2 cups sugar
1 tsp. vanilla
2 1/4 cups flour (reserve 1/4 cup to coat fruit)
2 tsps. baking powder
1 cup candied fruit
1/2 cup chopped nuts
Blend cream cheese, butter, sugar and vanilla. Add eggs one at a time, mix well. Gradually add 2 cups flour with baking powder. Combine 1/4 cup flour with fruit and nuts, fold into batter. Bake at 325 degrees for 1 hour and 20 minutes. Cool 5 minutes, remove from pan.
Grace Vrablec, Allentown
WHITE FRUIT CAKE
1 lb. butter
21/2 cups sugar
3 3/4 cups flour
1 oz. vanilla
1 1/2 cups pecans
1 cup citron, chopped
2 cups white raisins
1 cup candied pineapple, chopped
1 cup candied cherries, chopped
1/2 cup flour to coat fruit and nuts
Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Fold in flour at low speed. Fold in nuts fruits. Bake at 250 degrees for 2 hours in 6 small loaf pans, or for 3 hours in 2 large pans. Optionally, soak in bourbon or rum-soaked cheese cloth.
Vivian W. Hedges, 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 firstname.lastname@example.org. Include your name, address and daytime phone number on all submissions.Copyright © 2015, The Baltimore Sun