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Recipe Exchange

Calling all cooks and bakers: Terry DeGroot of Schnecksville can use your help with ''baking/cooking 101 questions.''

''When can butter be substituted for vegetable shortening?'' Terry asks. ''Do adjustments need to be made? Also, I'd like to use honey in baking, but am looking for the rules.

''What to do with the leftover parsley when I buy a bunch, but won't use the rest during its natural shelf life. Can I freeze it? Frozen parsley pesto?

''I'm always in a hurry and have the time only for bar cookies and cakes in a 13-by-9-inch pan. Can I take a cookie recipe and just put it in a large pan? Any recipe? Equivalents? Temperature change? How much longer to bake? Ditto for cakes: Can I pour the batter for two 8-by-9-inch pans into a 13-by-9-inch pan? Ditto for temperature changes and baking time.

''And, when I do have a little more time but cupcakes would be the way to go, how far will the batter for two 9-inch or two 8-inch pans go? Again for temperature and time. What about conversions for three-layer cakes? I just figured that I'm not the only one with questions.''

This week's column features cornstarch pudding recipes. Although the recipes look similar, they alter a bit from cooked to microwavable, from chocolate to vanilla. Helen Fichter of Fogelsville requested recipes using cornstarch pudding, which was on the back of the cornstarch box. Jack Kotch of Coopersburg also included recipes using cornstarch for a Lemon Meringue Pie and a microwave recipe for a creamy vanilla pudding from the back of the cornstarch box.

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: Dorothy Portz and Emily Leonhartsberger, both of Emmaus; June Hess of Bangor; Janice M. Wagner of Whitehall; Christine Cuningham and Marsha Molitorisz, both of Bethlehem; Audrey H. Brevik, Martha P. Lindenmuth and Ethelmae Marushak, all of Allentown; Gladys Barndt of Sellersville; Linda Wehr of Coplay; Sylvia C. Mondjack of Catasauqua; Elizabeth Phillips of South Whitehall Township; Kathleen Csordas, Natalie M. Winner of Telford, and Ann Marie Ruser of Quakertown.


Sylvia Griffith of Allentown is looking for a recipe for a cheesecake that uses ricotta cheese. She said she has a great cheesecake recipe but would like another.

Dorothy A. Ahner of Lehighton writes: ''A few years ago there was a recipe on the Jiffy pie crust mix box for quiche. I lost mine. Does anyone have that recipe?''

Mary Bobinta of Northampton is looking for a recipe for Norwegian flat bread made with rye flour.


Madelene Davis of Quakertown sent in a recipe for a quick version of Beef Orzo Soup.

Among the recipes sent in by Viola Rickert of Pennsburg is one for cornstarch custard. Viola said the custard also can be used for cream puffs and cream pies … Pauline Cope of Allentown sent in a vanilla pudding recipe (that can be adjusted for chocolate pudding). She said the recipe is from the Argo Cornstarch Box … and Barbara Paules of Allentown sent in a cornstarch pudding recipe, which also can be adjusted and changed to a chocolate pudding.

Susan Rutt of Allentown sent in a Rhubarb Bread recipe using buttermilk. She said it can be converted into a coffee cake.


1 lb. ground beef

1 large onion, chopped

1 No. 2 can diced tomatoes

4 beef bouillon cubes

1/2 cup (1 small can) tomato paste (you can use ketchup)

2 quarts water

1/4 cup celery, optional

1/4 cup fresh carrots, optional

1 large can Veg-All

1/2 cup orzo

Brown beef and onions together, add tomatoes, bouillon, tomato paste and water to the hamburger. Cook for 20 minutes (if using celery and carrots, add at this time) or longer until vegetables are done. Add Veg-All (Madelene says other brands do not work with this recipe) and cook 10 more minutes. Add orzo, cook 10 more minutes longer.

Madelene Davis, Quakertown


3 Tbsps. cornstarch

11/4 cups sugar

1/4 cup lemon juice

1 Tbsp. grated lemon rind

3 eggs, separated

11/2 cups boiling water

1 9-inch baked pie shell

6 Tbsps. sugar

Combine cornstarch, 11/4 cups sugar, lemon juice and lemon rind. Beat egg yolks, add to cornstarch mixture. Gradually add boiling water. Heat to boiling over direct heat and then boil gently for 4 minutes, stirring constantly. Pour into a pie shell. Beat egg whites until stiff but not dry. Gradually beat in the 6 tablespoons of sugar.

Spread meringue over the top of pie, carefully sealing in all the filling by spreading meringue to touch all edges of crust. Bake in a hot oven, 425 degrees for 4 to 5 minutes or until browned. Cool on a cake rack away from a draft. Serve cold. Makes a 9-inch pie.


1/4 cup cornstarch

1/3 cup sugar

2 cups milk

2 eggs, slightly beaten

2 Tbsps. butter or margarine

1 tsp. vanilla

In a medium-size glass bowl, combine cornstarch and sugar. With a whisk gradually stir milk into the cornstarch mixture. Cook in the microwave on high power for 5-7 minutes or until thickened and bubbling, stirring after each 2-minute interval. Beat half of the hot mixture into the eggs. Blend above egg mixture into remaining hot mixture.

Microwave on high power for 11/2 to 21/2 minutes, or until thickened and heated through; stirring after each 45 seconds of cooking. With a whisk, stir in butter and vanilla. Pour into dessert dishes. Cover and refrigerate until chilled. Makes 4 servings.

Jack Kotch, Coopersburg, sent in recipes for Lemon Meringue Pie and Creamy Vanilla Pudding


2 Tbsps. butter or margarine

1/4 cup cornstarch

3/4 cup sugar

1/2 tsp. salt

2 cups milk

2 egg yolks, slightly beaten

1 tsp. vanilla

In a medium saucepan melt butter. Stir in cornstarch, sugar and salt. Gradually add milk. Heat to boiling over low heat. Stir in a small amount of hot mixture with egg yolks, continue to do this until the egg yolks are the same temperature as the hot mixture and then combine the mixture. Return to heat and cook for 2 minutes, stirring constantly. Add vanilla. Pour into dessert cups. Also can be used for cream puffs and cream pies.

Viola Rickert, Pennsburg


1/3 cup sugar

1/4 cup cornstarch

1/8 tsp. salt

23/4 cups milk

2 Tbsps. margarine

1 tsp. vanilla

In a medium saucepan combine sugar, cornstarch and salt. Gradually stir in milk until smooth. Stirring constantly, bring to a boil over medium heat. Stir in margarine and vanilla. Pour into serving bowls. Refrigerate. Makes about 21/2 cups. For chocolate pudding, increase sugar to 22/3 cup and add 3 Tbsps. unsweetened cocoa with cornstarch.

Pauline Cope, Allentown


3 Tbsps. cornstarch

1/3 cup sugar

1/2 tsp. salt

2 cups milk

1 tsp. vanilla

Combine cornstarch, sugar and salt. Gradually add milk. Heat to boiling. Boil gently for 2 minutes, stirring constantly. Add vanilla.

For Chocolate Pudding:

Add 11/2 squares shaved unsweetened chocolate when milk is added to cornstarch mix. Then cook as above. Makes 2 cups.

Barbara Paules, Allentown



11/2 cups firmly packed brown sugar

3/4 cup buttermilk

2/3 cup oil

1 egg

3 cups flour

1 tsp. baking soda

1 tsp. salt

1 tsp. vanilla

11/2 cups chopped rhubarb

1/2 cup chopped nuts

Topping: 1/2 cup sugar

1 Tbsp. margarine or butter

Heat oven to 325 degrees. Grease bottom only of two 8-by-4-inch loaf pans. In a large bowl, combine brown sugar, buttermilk, oil and egg; blend until smooth. Stir in remaining ingredients except topping ingredients and mix well. Pour batter into prepared pans. In small bowl, combine topping ingredients and sprinkle over batter.

Bake for 50-60 minutes or until cake tests done. Cool 10 minutes; remove from pans. Cool on wire racks then store tightly covered in refrigerator.

The recipe says that if you don't have buttermilk, you can substitute sour milk by using 1 Tbsps. vinegar plus milk to make 3/4 cup.

To make as a coffee cake, batter can be baked in a greased 9-inch-square pan for 60 to 65 minutes.

Susan Rutt, 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 Include your name, address and daytime phone number on all submissions.

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