C6—Lancaster Famine, Saturday, February 16,1980 Borne On The Range Choose a cherry recipe for W ashington’s birthday Whether you celebrate Washington’s birthday on the official date or holiday, something made from chemes is always welcome on your table. This week we are featuring several kinds of cherry desserts in honor of our country’s first president. Try one, and perhaps you won’t need to wait for an official occasion to please your family with a cherry cherry surprise. BLACK FOREST CREPES 12 dessert crepes 121-ounce can cherry pie filling, chilled 2 tablespoons cherry hquer 3 ounces semi-sweet chocolate 1 cup whipping cream V* cup toasted slivered almonds Mir pie filling and liquer; set aside. Melt chocolate over low heat; cool. Whip cream. Fold in chocolate (mixture will look speckled). Spoon 2 tablespoons chocolate mix ture down the center of each crepe. Roll up. Place two crepes on each plate. Top with 1/3 cup cherry mixture, remaining chocolate mixture and almonds. SWEET CHERRY STREUSEL V* cup sugar V* cup butter 2 eggs % teaspoon vanilla IV* cup flour % teaspoon baking soda ’A teaspoon baking powder 1/8 teaspoon salt Me teaspoon cinnamon % cup buttermilk 2 cups cherries In large bowl cream sugar and butter until light; beat in eggs and vanilla. Stir together dry ingredients; add alternately with milk to creamed mix; brat after each addition. Pour into greased 9”x9”x2” pan. Arrange cherries, cut side up on dough and sprinkle with topping. Bake at 350 degrees for 30 minutes. 1/3 cup flour V* cup sugar 2 tablespoons butter Mix well until crumbly, WANTED: RECIPES! Home on the Range is your recipe column! We need recipes for the following themes which will be features in the coming weeks. Send your recipe to Lancaster Farming, Home on the Range, Box 366, Lititz, Pa. 17543 MARCH 1 Sourdough Recipes 1 Deadline February 22 _ Maple Sugar Recipe O Deadline February 29 _ _ Hearty Soups 1 D Deadline March 7 TOPPING: Debra Shultz, Halifax Celebrate the first President’s birthday with one of our special cherry recipes. The Black Forest CHERRY DESSERT 1 can cherry pie filling 1 package Dream Whip 1 large container of cream cheese 1 cup confectioners sugar IVi cups miniature marshmallows 1 package of graham crackers Crumb the graham crackers and mix with Va cup of softened butter and V* cup sugar, and spread into oblong pan, 8”zl2”. Bake at 375 degrees for eight minutes. Mix together the confectioners sugar, cream cheese and marshmallows in a bowl. Put the Dream Whip in another bowl and mix as directed on package. Mix Dream Whip with the cheese mixture and put in on top of the graham crackers. Put the cherry pie filling on top. (Blueberry or lemon pie filling may be used in place of the cherries. Mrs. Robert L. Snyder, Sunbury CHEERY CHERRY CHEESE PIE 1 8-ounce package cream cheese, softened to room temperature VA cups confectioners sugar almond extract Vz teaspoon vanilla extract 19-ounce carton non-dairy frozen topping No. 2 can cherry pie filling 8” graham cracker pie crust Mix together the cream cheese and confectioners sugar until smooth. Add a dash of almond extract and the vanilla extract. Fold in the whipped topping and mix until well blended. Pour mto a graham cracker crust, either a prepared one or one you have made yourself. Top with the cherry pie filling. Chill and serve. (Other fruits may be substitued for the cherries.) Mrs. Thomas Todd, Jr., Federalsburg, Md. CHERRY STEAMED PUDDING Vz cup sugar 2 tablespoons butter legg Vh. cup sifted flour 2 tablespoons sifted flour 2 tablespoons baking powder 94 cup milk 1 tablespoon vanilla 1 quart sour chemes Combine sugar, butter, egg, salt; add sifted flour and baking powder alternately. Add vanilla. Into hot, well buttered jelly glasses, pour medium thick batter upon a few chemes, alternating chemes and batter until glasses are 94 full. Steam continuously without uncovering for 30 minutes. Remove from glasses carefully so as not to break; serve with hard sauce. 2 cups sugar % cup butter Remainder of chemes Cream sugar and butter. Add chemes. B. Russell, Pine Bush, N.Y. HARDSAUCE Crepe here combines the ever-popular crepe with delicious whipped cream and cherry pie filling. BASIC CREPE DESSERT BATTER Vz cup flour 1 teaspoon sugar Va teaspoon salt 2 eggs, beaten % cup milk 2 tablespoons melted butter 1 teaspoon vanilla extract Into medium size mixing bowl, combine floui;, sugar and salt. In separate bowl, combine beaten eggs, milk, butter and vanilla. Gradually add egg mixture to dry ingredients, stirring constantly with a wire whisk or fork until batter is smooth. Yields 10 &-inch crepes. One teaspoon almond, rum, lemon or orange extract may be substituted for the vanilla.) CHERRY CHEESE PIE 19-mch graham cracker crumb crust 1 pkg. (8 oz.) cream cheese, softened 1 can (14 oz.) sweetened condensed milk Vz cup reconstituted lemon juice 1 teaspoon vanilla extract 1 can (21 oz.) cherry pie filling, chilled In medium bowl, beat cream cheese until light and fluffy. Add sweetened condensed milk; blend thoroughly. Stir in lemon juice and vanilla. Pour mto crust. Chill 2 to 3 hours. Top with chilled cherry pie filling before serving. Mrs. Glenn R. Love, East Waterford CHEERY CHERRY PUDDING Crumbs Vz cup butter or margarine 1 teaspoon soda 1/3 cup sugar Vz teaspoon salt VA cups flour IVz cup oatmeal Filling: 1 quart canned sour chemes % cups sugar, if desired Vfe teaspoon almond extract 1/8 teaspoon salt 2 tablespoons cornstarch Put butter in 9” x 13” baking pan and set in oven. Turn oven on to preheat to 375 degrees. When butter is melted, remove from oven, tilting pan to coat bottom all over. Meanwhile, heat chemes in their juice, reserving Vz cup juice, in two or three quart saucepan. While heating, mix cornstarch and juice together. When chemes come to a boil, add the sugar, salt and almond extract. Stir in corn starch mixture and cook until thickened. Remove from heat. In mixing bowl, combme flour, oatmeal, sugar, salt and soda. Add melted butter, blending with fork until crum bly. Press half of crumbs in bottom of the baking pan. Spread filling aver this; top with remaining crumbs. Bake at 375 degrees for 30 minutes for 20 minutes or until browned. Serve warm with rich milk or vanilla ice cream. Lois V. Rhodes, Dayton, Va. A. A. Norman, Liberty (Turn to Page C 8)
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