Home On The Range
(Continued from Page C 6)
APPLESAUCE CREAM CHEESE ROLL
3 eggs
3 /4 cup sugar
‘-2 cup applesauce
cup raisins
1 cup flour
jpoon baking powder
teaspoon baking soda
teaspoon salt
'/2 teaspoon cinnamon
teaspoon cloves
Filling
18-ounce package cream cheese
2 tablespoon milk
l/ 2 cup confectioners sugar
Prepare raisins by boiling water to cover and let sit 10
minutes before draining off water and using Beat eggs
well, gradually add sugar Add dry ingredients Fold in
raisins and applesauce Bake in 11x14 inch jelly roll pan at
375° F for 12-15 minutes Turn onto a sugar dusted towel
Roll into towel Keep rolled up for 30 minutes Carefully
unroll and spread with filling Even filling over the entire
pke Reroll and refrigerate Slice to serve
Mrs. John E. Click, Gap
TEXAS SNOWBALL
I z 2 tablespoons plain gelatin
l z cup cold water
4 cup boiling water
1 cups orange juice
1 cup sugar
juice of 2 lemons
1 pint whipped cream
an angel food cake
grated coconut
Soften gelatin in cold water Set aside and let dissolve
Add boiling water and stir until dissolved Pour in sugar,
orange juice and lemon juice Refrigerate until it starts to
jell Cut away the crust of the angel food cake and break
into bite size pieces Add the whipped cream to the gelatin
mixture In a large greased bowl, put ‘z the gelatin
mixture in and then a layer of cake Repeat, ending with
the gelatin mixture Or you can fold the cake pieces right
into the mixture and pour into the mold Chill overnight
Unmold and frost with whipped cream and coconut if
desired
Mrs. Warren S. Martin, Ephrata
CHOC OLA FE CHEESEC ARE
1 cup graham cracker crumbs or chocolate cookie crumbs
2 tablespoons sugar
? tablespoons melted shortening
Mix the crumbs, sugar and shortening Press mixture
firmly on the bottom and 1 inch up the sides of a spring
form pan
Filling
2 small packages chocolate pudding mix
4 cup sugar
14 cups milk
I 1 i. pound cottage cheese, sieved
4 pint sour cream
1 teaspoon grated lemon rind
1 tablespoon lemon juice
4 cup flour
4 teaspoon salt
4 eggs, separated
Blend pudding, sugar and milk in saucepan Cook over
low heat, stirring constantly until thick Cool Beat egg
yolks until light Blend into cheese along with next 5
ingredients Add cooled pudding mixture Fold into stiffly
beaten egg whites Pour filling into pan over crumb crust
Bake 70 minutes in a 325° F oven Turn off the heat and
leave the cake in the oven with the door open for 30
minutes Remove from oven, cook then chill until ready to
serve
Mrs. Leo Barsnica, Neshanic Station, N.J,
STRAWBERRY DELIGHT
1 cup butter
1 cup sugar
2 eggs
1 cup sour cream
2 cups flour
1 teaspoon baking powder
Vz teaspoon baking soda
I '2 teaspoon salt
1 quart strawberries
4 cup brown sugar
2 teaspoons sugar
1 teaspoon cinnamon
Glaze.
1 cup syrup from drained berries, add water if there’s not
enough juice
4 teaspoons corn starch
2 teaspoons lemon juice
Cream the butter and sugar Add the eggs, one at a
time, and beat well Blend in the sour cream Combine the
flour, baling powder, soda and salt Add to the creamed
mixture Mash and sweeten the quart of berries Let stand
for 15 minutes, drain juice Spread the batter into
buttered 13x9x2 inch pan Spread well-drained berries
evenly over the batter Combme topping ingredients,
brown sugar, 2 teaspoons of sugar and cinnamon and
Lancaster Farming, Saturday, July 12,1980—C9
sprinkle 4 of the topping over the berries. Then carefully
spread the remaining batter over this and top with the
remaining topping Bake at 350° F for 30-35 minutes
To make the glaze, stir a small amount of juice into the
cornstarch Add to remaining juice, heat and stir until
thickened Add lemon juice To serve, spoon glaze over
the squares of coffee cake and top with whipped cream.
For real strawberry lovers, stir 1 pint sweetened
strawberries into glaze and cook slightly Ladle warm
over the coffee cake Other berries, peaches, blueberries,
etc may be substituted for strawberries.
Mrs. Robert Saylor, Adamstown, Md.
OLD-FASHIONED BEAN SOUP
14 cups navy beans
salt and pepper
3 cups toasted bread cubes
2 quarts milk
3 tablespoons butter
4 cup cream
Soak beans and cook until soft Add milk, butter and
seasonings Bring almost to a boil and just before serving
add cream and pour over bread cubes Se °s 8
M.S. Ephrata
DESSERT DELIGHT
1 cup flour
1 stick margarine
Vfe cup chopped nuts
8 ounces cream cheese
1 cup confectioners sugar
1 large container Cool Whip
2 small boxes of instant chocolate pudding
3 cups milk
Mix flour, margarine and nuts Press mto 13x9x2 inch
pan Bake at 350* F for 15 minutes or until lightly
browned Take out and cool Soften cream cheese and mix
confectioners sugar Beat until fluffy Add 3 teaspoons of
Cool Whip Mix the pudding with the milk Beat well and
let thicken Put the pudding mixture aside When the crust
is cool, pour cheese mixture over the crust Then pour the
pudding over this and top with the remaining Cool Whip
Sprinkle nuts over this if desired Refrigerate until set
Martha Martin, Kutztown
For free summertime recipe leaflets, send a stamped,
self-addressed envelope to: American Dairy Association,
427 South Salina Street, Syracuse, NY 13202. Ask for free
summertime leaflets.