ClO—Lancaster Farming, Saturday, April 5,1980
if Junior Cooking i
i Edition 1
For your Easter holiday cooking enjoyment, we have
lemon pies, stamed glass cookies, and a luscious angel
cake dessert. Additionally, there is a recipe for butter
made m the blender. This would be an interesting project,
and one that makes very little mess.
One project that is both fun and practical at Easter is
the making of egg salad from all the eggs in the Easter
baskets. To make a delicious salad mixture, simply shell
the eggs and mash with a fork. Add enough mayonnaise to
make a spreadable mixture, and either chopped olives or
onions or both for flavoring. Crumbled bacon bits or finely
diced ham may be added with the other flavorings or
instead of them. Spread a little of the homemade butter on
a x warm roll, add a spoonful of your egg mixture, and
enjoy.
While you’re doing your cooking this weekend,
remember that this is a holiday for mom too, so don’t
forget that the job isn’t done until the dishes are washed.
Have a happy Easter!
FRUIT-FILLED COFFEE CAKE
3 eggs
IVz cups sugar
% cup oil
1 teaspoon vanilla
juice of 1 orange
3 cups flour
3 teaspoons baking powder
1 can cherry pie filling (other flavors may also be used)
1 teaspoon cinnamon
2 tablespoons sugar
Cream together eggs, sugar, oil, orange juice and
vanilla. Add flour and baking powder and mix.
Grease an oblong pan and pour m half the batter.
Spread the pie filling over the batter. Sprinkle with the
mixture of cinnamon and sugar, add the rest of the batter
and sprinkle remaining cinnamon mixture on top of the
cake
Bake in 350° F. oven for 15 minutes. Lower oven tem
perature to 325° F and bake one hour longer.
Verna Miller, Age 10, Dover, Del.
BEST EVER LEMON PEE
1 baked pie shell
IX i cups sugar
6 tablespoons cornstarch
2 cups water
% cup lemon juice
3 eggs, separated
3 tablespoons butter
IVz teaspoons lemon extract
2 teaspoons vinegar
Mix sugar and cornstarch together in the top of a
double-boiler Add the two cups of water Combine egg
yolks with lemon juice-and beat. Add to the other mixture
Cook until thick over boiling water for 25 minutes. This
does away with the starchy taste.
Now, add lemon extract, butter and vinegar and stir
thoroughly Pour into a deep 9-mch pie shell and let cool
Cover with meringue and brown in an oven
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DETWEILER SILOS
Rd 2 Box 267-D
Newville, PA 17241
Phone:
717-532-3039
717-776-7533
717-776-3288
Never-F«il Meringue
1 tablespoon cornstarch
2 tablespoons cold water
Vz cup boiling water
pinch of salt
3 egg whites
6 tablespoons sugar
1 teaspoon vanilla
Blend cornstarch and cold water in a saucepan. Add
boiling water and cook, stirring until clear and thickened.
Let stand until completely cold. With electric beater at
high speed, beat egg whites until foamy. Gradually add
sugar and beat until stiff, but not dry. Turn mixer to low
speed and add salt and vanilla. Gradually beat in cold
cornstarch mixture. Turn mixer again to high speed and
beat well. Spread mermgue over cooled pie filling. Bake
at 350° F. for 10 minutes. This mermgue cuts beautifully
and never gets sticky
ANGEL FOOD DELIGHT
1 angel food cake
1 cup confectioners sugar
13-ounce can of cherry pie filling
1 package Dream Whip
Break up the angel food cake and place on the bottom of
a square cake pan.
Make the Dream Whip according to package directions.
Add cream cheese and sugar to the Dream Whip and
continue to beat.
Place this mixture on top of the cake. Top with cherry
pie filling and refrigerate.
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Rt. 212, Pleasant Valley
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Phone 215-346-7894
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Susan Leid, Age 11, New Holland
Lois Cinder, Age 15, Mount Joy
ADD-ON
(£Cm)
RAISIN GRIDDLE COOKIES
3% cups flour
1 cup sugar
1% teaspoons baking powder
1 teaspoon salt '■
M> teaspoon soda
1 teaspoon nutmeg
1 cup shortening
1 egg, beaten
Vz cup milk
IV* cups raisins
Sift first six ingredients together. Add the remaining
ingredients and mix until the mixture holds together. Roll
out on a floured hoard to V* inch thickness. Cut into 2-mch
rounds.
Heat the griddle until a few drops of water dance on it.
Oil lightly. Place cookies on the gnddle and turn when the
bottom gets lightly browned and the top gets puffy. Brown
the other side and serve. Makes 4 dozen. For variety, add
1 teaspoon grated lemon rind in place of the raisins.
Elsie Stauffer, Age 15, Ephrata
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