—Lancaster Farming, Saturday, November 4,1978 84 & Light and fluffy, richly delicious, fine and coarse textured, are all descriptions of the cake recipes sent in by our junior readers. Receipes should be sent in so that we receive them by the Tuesday before each theme. November 11, breads and rolls will be featured in the Junior Cooking Edition. November 18 will feature dessert breads. November 25 features nuts, nuts and more nut recipes. The first week of December we will feature lollipop and hard candy recipes. The second week in December will be “filled” with doughnut recipes. Send your recipes to Lancaster Farming, Junior Cooking Edition, Box 366, Lititz, Pa. 17543. Remember to include your name, ad dress and age. Only com plete recipes will be published. A small gift will be sent to those junior readers who have their recipes published. Our way of saying thanks, from Lancaster Farming. PENNSYLVANIA DUTCH HUSTLE CAKE % cup milk y* cup granulated sugar Vz teaspoon salt V* cup butter or margarine V* cup lukewarm water 1 package dry yeast 1 egg beaten cup sifted flour Vh cup apple slices 2 tablespoons brown sugar Vi teaspoon nutmeg Vi teaspoon cinnamon Scald milk. Stir m sugar, salt and half of butter. Cool to lukewarm. In a mixing bowl disolve yeast in warm water. Stir yeast into lukewarm scalded milk mixture. Add egg and flour. Beat until smooth. Spread dough evenly in greased 9 by 9 mch pan. Arrange apple sbces on lop. Spruikle with mixture of sugar, cinnamon and nutmeg. Dot with the remaining butter. Cover. Let rise in warm place, draft free, for forty minutes or until doubled in bulk. Bal e at 400°F. for 25 minutes. Fay Man n Age 1 Ephrata R 3, Pi. ANGEL CAKE SUPREME 1 cup cake flour IVi cups confectioners’ sugar \Vz cups (12) egg whites 1% teaspoons cream of tarter Va teaspoon salt \Vz teaspoon vanilla V 4 teaspoon almond extract 1 cup granulated sugar Slit flour with con fectioners’ sugar three tujnes Beat egg whites with cream of tarter, salt, vanilla, and almond extract until stiff enough to hold up in soft peaks, but still moist and glossy Beat in the granulated sugar, 2 tablespoons at a time Continue tp beat until the meringue holds stiff peaks Sift about of flour rnixture over the whites Fold in lightly with a down-up-and- over motion, while turning the bowl. Fold in the remaining flour by fourths. Bake in an ungreased 10 inch tube pan at 375°F. for about 30 minutes. Invert pan and cool cake thoroughly. Mary Elizabeth Laughman Age 9 Chambersburg R 3, Pa. CHEESECAKE 18 graham crackers Vz stick margarine 1 large box orange gelatin 1 cup boiling water 1-8 ounce package cream cheese 1 cup granulated sugar IVz cup chilled condensed Crush graham crackers and mix with margarine. Put this mixture in a pan. Combine gelatin, with boiling water until dissolved. Cool until it starts to thicken. Cream cream cheese with sugar and add to gelatin mixture. Beat condensed milk until stiff and add to gelatin. Pour into graham cracker lined pan. Chill and serve. Rachel Fisher Age 14 Rooks, Pa. STRAWBERRY SHORTCUT CAKE 2 cups strawberries 1 - 3 ounce package strawberry gelatin 2Vt cups flour 1% cup granulated sugar Vz cup shortening 3 teaspoons baking powder Vz teaspoon salt 1 cup milk 3 eggs 1 teaspoon vanilla 1 cup minature mar- mallows Combine sugared strawberries and gelatin. Let stand. Mix flour, sugar, shortening, baking powder, salt, milk and eggs. Beat very well. Sprinkle mar shmallows into the bottom of a greased pan. Pour dough over marshmallows. Spoon strawberry gelatin mixture on top of dough. Bake at 350°F. for 45 minutes or until golden brown. Also good with other fruits. Katie B. Zook Age 7 Lititz, Pa. HELENSALMOST SPONGECAKE 1 package white or yellow cakemix 4 egg yolks 1 package instant lemon pudding Mj cup oil 1 cup water Beat egg whites until they form peaks Mix other ingredients well Fold in egg whites. Bake at 350°F about 40 minutes Earl Shirk Leoia El, Pa. SPICE CHIFFON CAKE 2 cups flour V-h. cups granulated sugar 3 teaspoons baking powder 1 teaspoon salt 1 teaspoon cinnamon teaspoon nutmeg % teaspoon allspice M> teaspoon cloves ‘-2 cup salad oil 5 egg yolks 3 /4 cup water 2 teaspoons vanilla 7-8 egg whites Vz teaspoon cream of tarter Sift together all dry ingredients except cream of tarter. (First eight ingredients). Add oil, egg yolks, water and vanilla. Mix well. Beat egg whites with cream of tarter. Fold into batter and pour into a tube pan. Bake at 350°F. for 55 minutes, then a 350°F. until done. To cool cake, invert it for one hour, or until cold. Loosen with spatula or slender knife. Fay Martin Age 13 Ephrata R 3, Pa. CHEESECAKE 1 cup granulated sugar 2 beaten egg yolks 1 cup milk 1 teaspoon lemon juice 1 teaspoon vanilla 1 package clear gelatin 1 pound cream cheese Cook sugar, egg yolks and milk for three minutes. Add lemon juice, gelatin and FARROWING EQUIPMENT Made to work. Built to last. ★ ARATO WATER NIPPLES ★ ★ FARROWING CRATES ★ CUSTOM HOG FENCING • SUPER • REGULAR • ECONOMY ★ HOG SHELTERS PORTABLE FATTENING -40 to 70 HEAD UNITS vanilla Soften cream cheese. Add the cooked mixture to the cream cheese. Beat egg whites until stiff. Whip 1 cup cream Mix everything together and put in a graham crust lined pan Let cake chill and set for a few hours before serving Cathy Bawell Age 11 Leola Rl, Pa. CORN PONE CAKE 3 /4 cup com meal % cup flour % cup granulated sugar P/2 teaspoon baking powder % cup milk V* cup butter legg Mix all ingredients together. Pour mto a but tered 9 inch cake pan. Bake at 350°F. for 25 to 30 minutes. Eat hot with milk. Serves four. This is also very' delicious when served with blueberries pr strawberries. Nevin Wenger Age 13 Manheim, Pa. ANGELFOOD DESSERT CAKE 1 package strawberry Danish dessert 1 pint strawberries, drained 1 white angel food cake, baked 1 package whipped cream 2 cups confectioners’ sugar 1 package 8 ounces cream cheese Usmg strawberry juice, prepare the Danish dessert. Cool and add strawberries. Mix one package of whipping cream as directed. Mix FARMER BOY PRODUCTS RD4, Box 135, Myerstown, PA 17067 Farrowing Crate FEEDERS confectioners’ sugar with cream cheese. Tear cake mto pieces and place on bottom of serving dish Alternate layers of dessert and cream cheese mixture. Makes a very attractive dessert You may substitute any kind of canned pie filling mstead COFFEE CAKE 2 cups brown sugar Vz cup oil 2 eggs 2 cups sifted flour % cup Cocoa dash of salt 1 cup sour milk 1 teaspoon baking soda vanilla 1 tablespoon coffee 1 cup hot water Add all dry ingredients. Slowly mix in oil eggs milk and vanilla. Mix coffee and hot water. Add to batter. Bake at 350*F. until done. Mary Petersheim Age 13 Christiana, Pa. PUMPKIN CAKE 3 cups granulated sugar 4 eggs 1 cup shortening 4 cups flour 1 teaspoon salt 4 teaspoons baking soda 4 cups pumpkin Pumpkin should be fairly stiff with no juice. Combme all ingredients. Bake at 350°F. for at least one hour. Esther Petersheim Age 12 Christiana, Pa. WE SELL: Staniieid jffj HEATING PADS SHENANDOAH MODULAR TYPE FARROWING AND NURSERY HOUSES • FEATURING CHORE-TIME AUTOMATIC VENTILATION SYSTEMS PLYWOOD FEEDERS Alma Zimmerman Age 16 New Holland Farmer Boy Farrowing Stalls are built around this crate with basic high-strength con struction - employing structural steel tubing, angle iron and 14 ga steel panels, protectively painted 1 END ARCHES of 2x2-mch angle iron provide a firm support for fastening crates to floor 2 TWO TOP SOW GUARDS of 2-mch steel tubing 3 HORIZONTAL SIDEWALL BARS are 2- mches and vertical bars are 5/8-mch steel tubing 4 SIDEWALLS ARE ADJUSTABLE vertically and laterally to accommodate a slim or small sow and prevent problems with the sow twisting 5 BOLT ADJUSTMENTS , provide three vertical adjustments as well as inside measurements of 22, 23 and 24 inches, allowing user to turn m either one of the side panels or both ******* ’- SWEET GERMAN CHOCOLATE CAKE 1 package (4 ounces) Ger man sweet chocolate Vz cup boiling water 1 cup butter or margarine 2 cups granulated sugar 1 teaspoon vanilla 2% cups sifted cake flour 1 teaspoon baking soda M> teaspoon salt 4 egg whites 4 egg yolks 1 cup buttermilk Melt chocolate m boding water. Cool. Cream butter and sugar untd fluffy. Add to chocolate. Add yolks, one at a tune, beating Well after each. Blend in vanilla, sift flour, soda, and salt.. Add alternately to chocolate with buttermilk. Beat well after each addition. Whip egg whites untd stiff. Fold into batter. Pour into three 8 or 9 inch layer pans that are lined on the bottom with paper. Bake at 350°F. for to 40 minutes. Cool. Frosr tops with coconut pecan frosting which follows. Marianne Fisher AgeB Narvon, Pa. COCONUT PECAN FROSTING 1 cup evaporated milk 1 cup granulated sugar 3 egg yolks slightly beaten % cup butter 1 teaspoon vanilla 1% cup flake coconut 1 cup chopped pecans - Combine milk, sugar, yolks, butter and vanilla. (Turn to Page 85) *
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