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Recipe Exchange

Thanksgiving is almost here, and this week's column may help you prepare some foods for the holiday. You could try a new treat by making your own red candied apples. Sandra Bankhard of Bethlehem said she found a recipe in a cookbook years ago and just discovered it again at Just Kids Recipes at She sent it in for Kathleen Ruzicka of Bethlehem who was looking for a recipe for the ''red'' candy on candy apples.

We also received recipes for Impossible Chicken and Broccoli Pie and Baked Pineapple Pudding from Lu Dotterer of Kempton. You could substitute leftover turkey or ham from your holiday meal for the chicken in the pie.

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: Jean Kalata of Bethlehem Township, Shirley DeSantis of Hanover Township and Bettyane Eckenrode of Bethlehem.


Phyllis Ackerman of Red Hill sent in a make-ahead turkey gravy recipe. ''I found the recipe in the Good Housekeeping magazine about six years ago and I've been making my Thanksgiving gravy this way ever since. (Hint: Some meat departments do not have turkey wings on hand, so check and order them ahead of time.''

Mincemeat recipes have come in from: Elsie Andrews of Northampton … Joanne Ronyack of Bethlehem who sent in a recipe for Apple Streusel Mince Pie. She said her family has used it for many holidays. ''It is published in Treasury of Christmas Recipes,'' Publications International, Ltd. … and from Darlene Frankenfield of Bethlehem. This recipe for mincemeat makes 10 pint jars. ''I used plastic containers and froze whatever I didn't use in the pies. You can either use a homemade pie crust recipe or a store-bought one. I found it in my copy of the new 'Pa. Dutch Cook Book' c. Sept. 1962 by Ruth Hutchison.''

Denise Porter of Jim Thorpe sent in an apple pie recipe by Grandma Ople. She hopes it is similar to the one Ethel Gibbon is looking for. ''I found it three years ago at, submitted by Rebecca Clyma.'' Denise said she has used it ever since. ''I think she'll have enough ''gook'' for two pies by using halves of apples. As I peel my apples, I put them in water with some lemon juice so they don't brown, it's some of this water that I measure out for my ''gook.'' I pour a bit of gook on the crust before I start putting the apples in, and then make layers alternating apples and gook, saving about half for all over the top. Hope she enjoys it as much as we do!''

Karen Sweeney of Germansville sent in a recipe for cranberry mold. She said she makes it every year at Thanksgiving and Christmas. She said she received it from a friend/co-worker many years ago. ''I use it as a side dish instead of plain cranberry sauce. I unmold on a plate of green leaf lettuce. It looks very pretty!''

Betty Reinbold of Hellertown sent in a recipe for Pumpkin Party Chiffon Cake with Citrus Cream Cheese Frosting from Libby's Favorite Recipe Book. ''I just happened to get out my Libby's cookbook to make this cake. It is well worth the preparation time. This melt-in-your-mouth cake is special enough for birthdays and other celebrations.''


12 red delicious apples

12 wooden skewers

41/2 cups sugar

3/4 cup light corn syrup

1 tsp. red food coloring

11/2 cups water

1 cup chopped peanuts

Grease a large cookie sheet and set aside. Wash and dry apples. Insert a stick through stem, leaving about 2 inches showing. In a saucepan over medium heat, combine sugar, corn syrup, food coloring and water. Cook, stirring constantly, until ingredients are dissolved and liquid boils. Set a candy thermometer in mixture and continue cooking, without stirring until temperature reaches 290 degrees, about 20 minutes.

Meanwhile, place chopped peanuts in a bowl. Remove syrup from heat and dip the apples, one by one, to coat evenly. Work quickly. As you dip each apple, roll in peanuts to coat then place on prepared cookie sheet. Let apples cool for at least an hour.

Sandra Bankhard, Bethlehem



1 package 10 ozs. frozen broccoli, thawed

11/2 cups mozzarella cheese, shredded, (6 or 8 oz. package)

11/2 cups cooked chicken, cut up

2/3 cup chopped onion

1/2 cup chopped sweet red pepper

1/2 cup chopped yellow pepper

1 cup skim milk

4 egg whites

1 cup Bisquick

3/4 tsp. salt

1/4 tsp. black pepper

Preheat oven to 400 degrees. Drain thawed broccoli. Mix broccoli, 1 cup cheese, chicken, onion and peppers and put in a greased pie plate, 10 by 11/2 inches. Blend the rest of ingredients in a blender on high for 15 seconds. Pour in pie plate. Bake at 400 degrees for 25 to 30 minutes. Sprinkle with remaining cheese. Bake again for 2 more minutes until cheese is melted. Serves 6-8.

Lu Dotterer, Kempton


1/2 cup margarine or butter, softened

3/4 cup granulated sugar

4 eggs, beaten well

1 can crushed pineapple, drained (20 oz. size)

5 slices cubed bread, about 41/2 to 5 cups

Cream shortening and sugar. Add beaten eggs. Fold together bread and pineapple. Mix all together. Bake in a 11/2 quart casserole at 350 degrees for 1 hr. Serves 6.

Lu Dotterer, Kempton, sent in Impossible Chicken and Broccoli Pie and Baked Pineapple Pudding


1 Tbsp. vegetable oil

2 turkey wings, approximately

11/2 lbs., separated at joints

1 large onion, quartered

2 carrots, quartered

2 ribs celery, quartered

1 clove garlic, sliced

1/2 cup dry white wine

31/2 cups chicken broth

(2 14-oz. cans)

1/4 tsp. dried thyme

1/2 cup flour

3 cups water

In a deep skillet, heat oil. Add turkey wings and cook until golden on all sides. Add onion, carrots, celery and garlic and continue cooking until turkey and vegetables are browned, stirring frequently. Transfer wings and vegetables to a large bowl. Add wine to skillet and stir until browned bits are loosened. Return turkey and vegetables to skillet. Stir in broth, thyme and three cups water, heat to boiling. Reduce heat and simmer, uncovered, for 45 minutes.

Strain into a large bowl, discard solids. Let broth stand a few seconds until fat separates from meat juice. Spoon 1/4 cup fat from broth into a 2-quart saucepan, skim and discard any remaining fat. Add flour to fat in a saucepan, cook, stirring over medium heat until flour turns golden brown. Very gradually whisk in reserved broth and cook until gravy boils and thickens slightly, stirring constantly. Pour into a 2-quart container, cover and chill in the refrigerator until ready to use. At serving time, reheat. If desired, pan drippings from roast turkey can be added.

Phyllis Ackerman, Red Hill


5 lbs. beef chuck

Piece of suet

1 box raisins (Cover with water and soak until water is absorbed)

1 box currants (Cover with water and soak until water is absorbed)

2 medium apples, diced, with skins

Cinnamon, allspice, nutmeg,

and salt to taste

2 Tbsps. vinegar

1/4 cup sugar

Inexpensive wine, whiskey and brandy to taste

Cook beef and suet until tender, grind up (Elsie says she uses an old-fashioned hand grinder so it doesn't get too fine). Put into a large bowl. Add raisins, currants (with liquid) and apple. Liberally sprinkle spices over top according to taste (Elsie says she doesn't care for nutmeg, so she uses just a little of it), stir in vinegar and sugar. Pour spirits over all according to taste (same as spices).

Mix well, cover and let sit in cold place. Stir every day and add spirits and spices as needed. When taste suits you, let it sit another day or two without adding anything to be sure of taste. (Time of setting is three to seven days.) Either bake as pie with top crust at 375 degrees for 45 minutes or until crust is brown or it freezes well for months.

Elsie Andrews, Northampton


3 apples, pared and thinly sliced

1/2 cup, plus 3 Tbsps. unsifted flour

2 Tbsps. margarine or butter, melted

1 (9-inch) unbaked pastry shell

1 jar mincemeat (regular or

brandy and rum flavored)

1/4 cup firmly packed light brown sugar

1 tsp. ground cinnamon

1/3 cup cold margarine or butter

1/4 cup chopped nuts

In a large bowl, toss apples with 3 Tbsps. flour and melted margarine, arrange in a pastry shell. Top with mincemeat. In a medium bowl, combine remaining 1/2 cup flour, sugar and cinnamon, cut in cold margarine until crumbly. Add nuts, sprinkle over mincemeat. Bake in lower half of 425 degree oven for 10 minutes. Reduce oven temperature to 375 degrees, bake 25 minutes longer or until golden. Cool. Garnish as desired.

Joanne Ronyack, Bethlehem


Homemade or store-bought pie crusts

2 lbs. chopped beef

1 lb. chopped suet

4 lbs. tart apples, chopped

1 cup chopped citron

1 qt. apple cider

2 lbs. seeded raisins

11/4 lbs. currants

11/2 lbs. sugar

11/2 tsps. mace

1 tsp. cloves

1 tsp. nutmeg

1 tsp. salt

Juice of 2 oranges, and grated rind of one orange

Juice of 1 lemon and grated rind

1/2 cup candied orange peel

1/2 cup candied lemon peel

1 lb. blanched, chopped almonds

1 cup candied cherries

1 cup brandy

Simmer beef in a little water until tender. Cool. Chop and add to bowl with suet and apples. Add citrons. Place mixture in a large kettle, with cider, raisins, currants, sugar, spices and salt. Simmer for 1 hour, stirring often. Add orange and lemon juice and grated rind. Remove from stove, add chopped orange peel, lemon peel, almonds, candied cherries and brandy. The brandy will preserve the mincemeat until it is used. (This recipe makes 10 pint jars, so Darlene said whatever isn't used for pies can be frozen).

Line pie plates with crust, fill with mincemeat, cover with second crust, cut vents in the top crust and seal pies on edges. Bake in lower rack of a 450 degree oven for 10 minutes, transfer to upper rack and bake at 350 degrees for 45 minutes more. Cool.

Darlene Frankenfield, Bethlehem


Pastry for a double crust pie

8-12 Granny Smith apples

1/2 cup white sugar

1/2 cup brown sugar

1/4 cup water

1/2 cup unsalted butter

3 Tbsps. all-purpose flour

Peel, core, and slice apples. Melt butter in a saucepan. Stir in flour to form paste. Add water and sugars and bring to a boil, reduce temperature and let simmer. Place bottom crust in pan. Fill with apples mounded slightly. Cover with a lattice work of crust. (Baker doesn't put a lattice on top). Gently pour the liquid over the crust, slowly, so it doesn't run off. Bake 15 minutes at 425 degrees. Reduce heat to 350 degrees and bake 35-45 minutes more.

Denise Porter, Jim Thorpe


1 can jellied cranberry sauce

1 large (or 2 small) boxes cherry Jell-O (baker also has used sugar-free Jell-O)

11/4 cups boiling water

1 cup chopped apples

1/2 cup chopped celery

1 cup chopped walnuts

1 small can crushed pineapple

Dissolve Jell-O in boiling water. Add cranberry sauce and mix until smooth. Refrigerate until mixture begins to gel. Add all remaining ingredients. Refrigerate overnight in a ring mold (or other mold). Unmold on greens of your choice.

Karen Sweeney, Germansville


2 cups sifted cake flour

11/2 cups sugar

1 Tbsp. baking powder

1/4 tsp. salt

1 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. ginger

1/4 tsp. allspice

1/2 cup vegetable oil

8 eggs, separated

1/2 cup water

3/4 cup solid packed pumpkin

1/2 tsp. cream of tartar

In a large mixing bowl, combine cake flour, sugar, baking powder, salt and spices. Add oil, egg yolks, water and pumpkin. Beat on medium speed for 2 minutes, or until smooth. In a small mixing bowl, beat egg whites and cream of tartar until very stiff peaks form. Fold the egg white mixture gently into the pumpkin mixture until completely blended.

Pour into an ungreased 10-inch tube pan. Bake in a preheated 325 degree oven for 55 minutes, increase heat to 350 degrees, and bake an additional 8 to 10 minutes or until a wooden skewer comes out clean. Invert cake and cool about 11/2 hours. Loosen center and edges with thin spatula. Invert onto serving plate. Makes one 10-inch cake.

Citrus Cream Cheese Frosting

4 oz. package cream cheese

2 Tbsps. softened butter or margarine

3 cups sifted powdered sugar

1 Tbsp. orange juice

1 Tbsp. lemon juice

Zest from 1 lemon, reserve for garnish

In a small bowl, blend cream cheese and softened butter or margarine. Add sifted powdered sugar, mix thoroughly. Blend in orange juice and lemon juice. Add additional orange juice if necessary until frosting is of spreading consistency. Ice cake and garnish with reserved lemon zest.

Betty Reinbold, Hellertown

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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