96 —Unc«st>r Farming, Saturday, Febru«ryl7 } 1979 h ' Home on the Range —— ■ ' Salute Washington’s Birthday with cherries Maybe George Washington didn’t really cut down a cherry tree, but that doesn’t matter to all of our cooks who like the taste of cherries. This week the Home on the Range is. loaded with delicious cherry dessert recipes which have been sent in by readers. This is the last chance to get your recipes in for the Eggs-any way you like them column, which will be featured next week. March, the month that heralds Spring, will start off with homemade ice cream recipes. For that week, we’d like some recipes that are made with the crank-style freezer as well as some that can be made in the freezing com partment of your refrigerator. March 10 will feature low-calorie recipes, ones that taste good and fill the tummy. They will be followed by breakfast goodies, any old-fashioned early-in-the-morning tasty morsels that prepare your family to face the day. The week of March 24, Home on the Range will go Italian, with spaghetti varieties Ming this page. And finally, to finish the month, casserole classics will be seen the month of March 31. Send your recipes to Home on the Range, Lancaster Fanning, Box 366, Lititz, Pa. 17543. CHERRY RICE PUDDING 1 can, (1 pound, 5 ounces), cherry pie filling, or use your own % cup granulated sugar 3 eggs, slightly beaten Vz cup granulated sugar % teaspoon salt 1 teaspoon vanilla 3 cups milk, scalded 2 cups cooked rice slightly sweetened whipped cream Combine cherry pie filling with % cup sugar and spoon into the bottom of a nine inch square baking dish or two quart casserole. Beat eggs slightly, stir in Vz cup sugar, salt, and vanilla. Add the scalded milk slowly, stirring constantly. Add the rice and carefully transfer to baking dish using a measuring cup or ladle so the filling and pudding do not mix. Set in a shallow pan of hot water. Bake in a moderate oven at 350 Degrees F. for 45 to 50 minutes. The center may still be soft but will firm as the*"' pudding cools. Cool, then chill thoroughly. Cut into squares and top with whipped cream. FRESH CHERRY GLACE PIE baked pie shell of desired size 1 quart pitted sweet cherries 1 cup water 1 cup granulated sugar 3 tablespoons cornstarch 1 package, 3 ounces, cream cheese, softened Simmer one cup cherries and % cup water about three minutes. Blend sugar, cornstarch, and remaining % cup of water; add to boiling mixture. Boil one minute; stirring constantly. Cool. Spread cream cheese over bottom of cooled baked pie shell. Save out % cup of choice cherries, put remaining 2% cups of cherries in baked pie shell. Cover with cooked mixture and garnish with the Vz cup of cherries. Refrigerate until firm, about two hours. Sylvia J.Ruoss Slain, Pa. CHERRY GELATIN SALAD 1 large package of cherry gelatin 1 jar of cherry pie filling 1 small can of crushed pineapple, drained 2 cups hot water 1 cup cold water 1 large package cream cheese Vz cup granulated sugar 1 cup sour cream Vz teaspoon vanilla Dissolve gelatin in the hot water and add the cold water. Add the pie filling and pineapple. Let congeal. Cream the cheese and sugar. Add sour cream and vanilla. Spread over salad. Sprinkle with finely chopped nuts. CHERRY CRUNCH COFFFE C. 4 KE Ms cup brown sugar 2 tablespoons flour 2 tablespoons butter 1% cup flour IVz teaspoon baking powder % teaspoon salt 2 eggs 1 cup granulated sugar Mrs. CarlS. Bacon Felton, Pa. Topping: Dorothy Bnckalem Oxford, Pa. Topping: Cake: „ s * ", *1 wm ** sL ~ •* v* ** *• ■* ♦ *V -*** Jfc J* *V ** *•■ <* -* -. *-v /* l*'*. «. „ *• -V .♦ * %xx * ,\v. *» i*'"* v 'V»' « , r ~JrT. >■*•** »» i v *sr.« Here’s an old family favorite-cheesecake topped with cherries. This and many other recipes using V* cup melted butter % cup milk 1 can cherry pie filling Sift flour baking powder and salt. Beat egg until light and thick. Gradually add sugar. Beat well after each addition. Stir in melted but not hot butter. Add flour mixture alternately with milk. Beat well. Put half of the batter into a nine inch square pan. Cover with cherry pie filling then add the remainder of the batter. Sprinkle with topping. Bake at 350 Degrees F. for 45 to 50 minutes. CHERRY DELIGHTS Crust: 1 package graham crackers 2 tablespoons brown sugar cup melted margarine Filling: 8 ounces cream cheese 1 package whipped cream topping 1 cup confectioner’s sugar Mix together the crust ingredients and press to form a flat crust in a nine by 13 inch pan. Beat together and pour the filling ingredients on top. Let it get firm, then add thickened fruit on top. Other fruits can be used besides cherries. unbaked pie crust cherries sugar Syrup: IVz cup granulated sugar 1% cup water 3 tablespoons cornstarch few cherries Make pie dough crust into rectangle. Lay cherries over top, cover with approximately % or Vz area, and sprinkle with sugar. Roll up like a'jelly roll. Make a syrup of 1% cup of sugar, 1% cup water, 3 tablespoons cornstarch, and a few cherries to make color and flavor (or add some juice). Cook until thick. Pour over top of rolled dough with cherries, prick with fork. This syrup is enough for two rolls. Bake at 425 Degrees F. for 45 minutes. Serve with milk and sugar. CHERRY PUDDINC- P 6 cups sifted flour 2 teaspoons baking powder V* teaspoon salt Vz cup granulated sugar Va cup butter or margantu. 1 egg, slightly beaten l/ 2 cup milk 1 teaspoon vanilla 15 to 20 marshmallows 2 cups cherries, dim «-d Mrs. Charles Biehl Allentown, Pa. CHERRY ROLL Mrs. Kennketh L. Zimmerman Frederick, Md. «•!**' 1 &+** cherries can be found in t< Range. Sift flour, baking powder, salt, and sugar together. Cut in butter or margarine. Add egg, milk, and vanilla. Mix thoroughly. Stand half the marshmallows on bottom of well greased and floured tube pan. Arrange one cup of cherries around marshmallows. Spread half the batter over the cherries and marshmallows.' Repeat with the marshmallows, cherries, and batter, spreading batter so that a few marshmallows and cherries show through the top of the pudding. Bake at 300 Degrees. F. for about one hour and 20 minutes. Serve warm with milk or ice cream orbyiteslf. Ruth Stoltzfus Dundee, N.Y. Look for Honey Brook Molasses with THE BEEHIVE at your local grocer. If not available call: (215) 273-3776 -v x. P * V * VK 4 (Turn to Page 98) HONEY BROOK MOLASSES • BAKING MOLASSES • TABLE SYRUP • BLACKSTRAP MOUSSES • CLIP & SAVE FOR YOUR RECIPE FILES: PINEAPPLE GINGERBREAD Topping: 1 tbsp. butter or marg. Vz tsp. ginger Vs C. HB table syrup or % tsp. cinnamon HB Baking Molasses Vt tsp. cloves V* C. sugar Vb C. shortening 6 slices pineapple Vz C. sugar 6 maraschino cherries Vz tsp. soda \Vz C. sifted enr. flour Vz C. HB Baking %tsp.~Salt '* , ; _ - Molasses % tsp. dbl. Bk. Pwd. or 1 egg IV* tsp. Cr. of Tartar % cup sour milk Hfeat oven to 350 de. Melt butter or margarine in Bx3x2 mch pan. Stir in molasses and sugar; heat just to boiling-point. Over this, arrange pineapple and cherries;" set aside. TO MIX CAKE: Sift together first six ingredients. Cream shortening, sugar and soda. Add molasses. Gtir in V* cup flour mixture. Beat in egg. Add sour milk alternately with remaining flour mixture. Beat H minute. Pour batter in pan over pineap ple and cherries. Spread to sides and comers. Bake I hr. Cool before removing from pan. ZOOK MOLASSES co. West Main St., Honey Brook, PA *" -s *• Mrs. Nancy Baumgardner Enunitsburg,Md.
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