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.
Anna Kelly of Allentown is looking for a recipe for fish cakes. ''The ones I remember having were made with cod fish and mashed potatoes. If someone has a good recipe, I would appreciate it,'' she said.
Carole Deibel of Mount Bethel sent in a recipe for nut and poppyseed roll.
Georgene Bleiler of Allentown sent in a recipe for English Muffin Loaf. She said she received the recipe many years ago from a good friend. ''I love it because it is so easy and much nicer than individual muffins. It's easy, tasty and even makes a great gift,'' she said.
Barbara P. Polakovic of Walnutport sent in a recipe for Paska (Polish Easter Bread).
Raymond Rosenberger of Kempton received a telephone call from a reader who had the recipe for Cloud Top Cherry Pie. Ray shares it with us and also says ''Thanks'' to Joanne of Northampton for giving the recipe to him.
Beverley Galtman of Allentown sent in a recipe for Hess's Strawberry Pie. ''It's Sue Conrad's Grand-Prize Winner of the Hess's Strawberry Pie Contest (this recipe was printed in The Call). Whipped cream topped it off and made the pie look as tall as it was wide,'' Beverley said.
Maryanne Pohl of Allentown sent in information about nut roll and fillings in answer to Faith Kifer's request. She said, ''I happen to have the Slovak cookbook with the recipe for the Two-Hour Nut Roll and fillings published on April 23. On reading the ingredients of the filling, I noticed that it called for 21/2 pounds of ground nuts. This book and the recipes are from 1952, and the nuts back then were sold in the shells, which comes out to about one pound of shelled walnuts. I made the recipe on Easter weekend and had six rolls which I filled abundantly with one pound of ground nutmeats and approximately 1 to 11/4 cups of sugar. I add milk sparingly until the filling is of spreading consistency,'' Maryann said.
NUT OR POPPYSEED ROLL1 pint milk
1 stick butter or margarine
3/4 cup sugar
1 Tbsp. salt
1 package dry yeast
1/4 cup lukewarm water
6 cups flour
5 eggs, beaten
Heat (do not boil) the milk, sugar, butter and salt. Allow to cool to lukewarm. Dissolve the yeast in lukewarm water. Add the milk mixture to the flour, mixing well. Add the beaten eggs, again mixing well. Add the yeast mixture to the flour mixture, knead well (more flour maybe needed). The dough should not be too stiff. Allow the dough to rise about two hours until double in size. Punch dough down and divide into four pieces. Roll each into a rectangle on a floured board and spread with either the Poppyseed or nut filling. Roll as if you were making a jelly roll. Place unto a greased baking sheet and allow to rise again for about an hour. Brush with a lightly beaten egg wash. Bake for1/2 hour at 350 degrees.
Poppyseed filling1 lb. ground Poppyseeds
1/2 cup Karo syrup
1 cup sugar
1/4 lb. butter
Put all ingredients in a pan and cook over low heat until mixture boils. Stir constantly so it does not burn. When it boils remove from heat and allow to cool.
Nut filling1 lb. ground walnuts
1/4 lb. butter
1 tsp. vanilla
1 1/2 cups honey
3/4 cup brown sugar
Place all ingredients in a pan and cook over low heat until butter is melted. Mix well and then allow mixture to cool before using.
Carole Dreibel, Mount Bethel
ENGLISH MUFFIN LOAF6 cups flour
2 packages yeast
1 Tbsp. sugar
2 tsps. salt
1/4 tsp. baking soda
2 cups milk
1/2 cup water
Combine 3 cups flour, undissolved yeast, sugar, salt and baking soda. Heat milk and water until very warm (120 to 130 degrees). Add to dry ingredients and beat well. Stir in remaining 3 cups flour to make a stiff batter. Spoon into two 81/2 by 41/2 by 21/2 inch greased loaf pans, sprinkled with cornmeal. Sprinkle top with more cornmeal. Cover and let rise 45 minutes. Bake at 400 degrees for 25 minutes.
Georgene Bleiler, Allentown
PASKA (Polish Easter Bread)3/4 lb. butter or margarine
1 cup sugar
1 qt. milk
2 packages dry yeast
2 Tbsps. sugar
10 cups flour
1 tsp. salt
Allow one-half pound of butter to soften. Add 1 cup sugar to softened butter and cream thoroughly. Beat eggs and add to mixture. Mix well. Heat milk to lukewarm. Prepare yeast mixture by adding 2 tablespoons sugar to dry yeast and pouring in 1/4 cup of the lukewarm milk; allow to rise. Sift flour into creamed mixture, salt and lukewarm milk, and risen yeast. Knead and work well, adding flour as necessary. The softer the dough, the lighter the bread will be. The consistency is good when the dough leaves the sides of the bowl and does not stick to your hands. Raisins may be added, if desired.
Lastly, add 1/4 stick melted margarine and knead well. This keeps your Paska soft. Allow to rise until double in bulk, about 2 hours. Punch down and let rise a second time. Shape into loaves and place in greased pans. Let rise for 30 minutes. Bake at 400 degrees. Conventional, individual bread pans will yield 5 loaves. Bread may be brushed with beaten egg yolk before placing in oven.
Barbara Polakovic, Walnutport
CLOUD TOP CHERRY PIE1/2 cup sugar
2 Tbsps. cornstarch
1-16 oz. can tart red cherries, reserving juice
1 tsp. lemon juice
Few drops red food coloring
9-inch baked pie crust
Mix sugar and cornstarch together in a 2 quart saucepan. Drain the tart red cherries, saving the juice. Add water to cherry juice to make 1 cup. Stir juice gradually into the sugar mixture. Stir over medium heat until mixture begins to boil. Boil and stir 1 minute. Remove from heat, stir in cherries, 1 teaspoon lemon juice and a few drops of red food coloring. Cool. Spread into a 9 inch baked crust.
Topping3 oz. package softened cream cheese
2 Tbsps. lemon juice
2/3 cup evaporated milk
1/4 cup sugar
1/2 tsp. almond extract
Mix the cream cheese and lemon juice until smooth. Chill milk in an ice tray until almost frozen at the edges. Put ice-cold milk, sugar and almond extract into a cold small bowl of mixer. Using cold beaters, whip at high speed until stiff. Beat in cream cheese mixture at medium speed. Spoon over cherries. Chill for 3 hours. (Note: Put the small bowl and mixer blades in the freezer while you are waiting for the milk to chill).
Ray Rosenberger, Kempton
HESS'S STRAWBERRY PIE8 cups whole fresh strawberries, stems removed
10 to 12 additional strawberries with stems attached, for garnish
1 cup confectioners' sugar
1 cup sugar
3 Tbsps. cornstarch
1 cup water
12 drops red food coloring
1 cup whipping cream
1/4 cup confectioners' sugar
1 tsp. vanilla
1 9-inch baked pie crust
Wash and stem the strawberries. Mix 6 cups of them with confectioners' sugar. Let stand for one hour. Cook remaining 2 cups berries with water until tender and rub through a sieve. Mix granulated sugar and cornstarch and add to the strained strawberry juice. Cook until clear. Add food coloring. Let mixture cool slightly, stirring occasionally.
Arrange whole strawberries, stem side down in the pie shell. Mound the berries in the center of the pie. Pour the cooked strawberry mixture evenly over the strawberries in the pie shell. Refrigerate until cold.
Pour whipping cream into cold mixing bowl. Beat cream at medium-high speed until it begins to thicken. On low speed, add confectioners' sugar and vanilla. Continue to beat until stiff, but fluffy. Whipped cream may be used as a decorating tool. Just pipe it onto the pie up to two hours before serving it. Garnish with whole strawberries, still attached to their stems. Keep refrigerated until ready to serve.
Beverley Galtman, 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.Copyright © 2015, CT Now