Calling all fudge connoisseurs. With the holidays quickly approaching, wouldn't it be nice to surprise someone with some delicious homemade fudge, like the kind you find at the shore? Marie Galliano of Allentown is still searching for that type of fudge; she just hasn't been able to find the right recipe. Can someone help her?
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: Weda Mosellie of Phillipsburg, N.J., Elaine Moyer of Schnecksville, and Sherry Ferguson of Kunkletown.
Donna Reppert of Allentown is looking for a recipe for Chocolate Logs. ''I was given this recipe by a young women many years ago when we lived on North 10th Street in Allentown. There were not too many ingredients in the recipe. I remember melting baking chocolate and flour and brown sugar. It was a thick batter and after it was mixed, it was rolled into a log shape and wrapped in wax paper. It was refrigerated several hours or overnight. Then it was cut into 1/4 inch slices, the edges dipped in sugar and baked. The recipe got lost many years ago and my family asks for it every year. Can you or your readers help me?''
Grace Siegel of Whitehall is looking for a recipe for sweet and sour kielbasa. ''I used it for my open house and it got rave reviews and I'm being asked to serve it again. Can you help me?''
Kathleen Ruzicka of Bethlehem is looking for a recipe for the ''red'' candy on candy apples. ''The candy apples you buy today are not the same as we used to get. I hope someone has a recipe they'll share with me.''
Edna Fritz is looking for a recipe for pumpkin chiffon cake.
Ron Oakes of Ontario, Ore., is looking for ''a great pizza sauce to go along with homemade pizza dough.'' Thanks to our recipe column enthusiasts, we were able to send Ron recipes for the dough, but still need sauce recipes. ''While on vacation this fall, I passed through the Allentown area. I enjoy reading the food sections of local papers as I travel. I enjoyed eating pizza 'back East style.' The dough was soft and chewy, not cracker-like,'' Ron says.
Ethel Gibbon of Allentown is looking for the recipe for apple tarts like the Mohican Market, 9th Street, Allentown, made back in the 1960s a bottom pie crust, four peeled and cored apples (whole), and a sugar-spice syrup poured on before baking. ''I'd like to know how to make the syrup,'' she said
another Mohican request, this one from Kathie Caesar of Wind Gap who said, ''When I was a little girl, on Saturdays, my mother would take me shopping in downtown Easton (these were pre-mall days). One of my favorite treats was stopping at the Mohican Market and buying fresh-baked Melt-A-Way Buns. If any area readers have the recipe for these fabulous buns I would be eternally grateful,'' Kathie said.
Eileen Schreiter of Allentown said a few years ago she made a cookie that had nuts and candied fruit that was soaked in brandy. ''They were delicious'' she said. The recipe was in a Better Homes and Garden Cookbook. I have a few Better Homes cookbooks but the one it was in got lost two years ago when we moved. It was a drop cookie and the brandy made the fruit and nuts taste great. If any of the readers have the recipe, I would appreciate it. My husband loved them,'' she said.
Lorraine T. Layton sent in a recipe for Autumn Dip she thought would be good for fall or Thanksgiving. She said it could be served with ginger snap cookies or cinnamon graham crackers. She said the recipe can be cut in half
and a pumpkin dip recipe and spice cookie recipe to go along with it are from Phyllis Ackerman of Red Hill. She said the cookies with the dip always go over well at any fall gathering. ''I got the recipe out of Taste of Home in 1995.''
Shirley DeSantis of Bethlehem wrote in to say: ''Re: Betty Skweir's request about substituting other squash for zucchini and her comment that she doubts it would work with butternut, etc. because it isn't as moist. I too doubt it. We often use butternut (cooked/pureed) in recipes that one would put pumpkin in i.e. yeast rolls, quick breads, cookies, pies. A friend, when we lived in New Jersey, swore she was going to try to shred it like carrots and see if it would work in carrot cake or carrot muffins, etc. (she had a garden full one year!).'' Shirley said she often uses yellow or summer squash instead of zucchini in quick breads, rolls, etc.
Shirley included a recipe for Katherine Stieger, a frozen Mississippi Mud Pie with chocolate chips. ''I got this one on the Internet www.whatscookingwithpatty.com/recipe/MSmudpie.html although I have not made this recipe. I have usually had it with an Oreo cookie crust or a brownie crust.''
1 can pumpkin (20 oz.)
4 packets of instant vanilla pudding
1 8 oz. container of Cool Whip