C6—Lancaster Fanning, Saturday, September 12,1981
3% Borne Ob The Range
After-school snacks offer afternoon treats
Almost everywhere across the
United States school began this
last week. And if you’re like most
moms, you’ve already been
plagued with the problems of after
school snacks. Kids always seem
to want to know what’s to eat when
they walk through that door after a
long day at school.
Why not serve them some,of
these favorites that other moms
just like yourself sent to us? They
will soothe a hungry stomach and
provide leftovers for supper
dessert.
RITZ CRACKER DESSERT
60 Ritz crackers
Mix with 1/4 pound margarine
and pat into bottom of a 13 x 9 inch
loaf pan.
Mix together:
2 boxes instant pistachio pudding
1/2 gallon vanilla ice cream
Ic. whole milk
Beat with mixer, blending well.
Pour into cracker-lined pan and
refrigerate several hours before
serving.
Nancy Kramer, Newmans town
SPICY CARROT BARS
11/4 c. firmly packed brown sugar
2/3 c. margarine
legg
21. vanilla
11/3 c. flour
11/21. cinnamon
1/21. salt
1/21. soda
1/41. nutmeg
11/3 c. quick or old fashioned oats,
1 c. carrots
1/2 c. chopped nuts
powdered sugar
Heat oven to 350 degrees. Beat
together sugar or margarine until
light and fluffy; blend in egg and
vanilla. Combine flour, cinnamon,
salt, soda and nutmeg; Add to
margarine mixture. Mix well. Sta
in oats, carrots, and nuts. Spread
evenly into a greased 9 x 13 baking
pan. Bake 25 to 30 minutes or until
done. Cool Sprinkle with powdered
sugar. Cut into bars.
J. Zetgler, PUlsburg
Cook's
Question
Comer
ANSWER' In response to a request for Oatmeal Whoopie
Pies, we have received 5 recipes. Find 2 of them at the end of
the recipe section.
NOTE If you have any recipes or questions for other
readers, send them to Cook’s Question Corner, Lancaster
Farming, Box 366, Lititz, PA 17543.
Recipe Topics '
September
19
26
Apples, apples, apples
There’s nothing like beef
October
3 Cheese favorites
10 Breads
17 Pumpkin pleasures
Ice cream, pi jng and j< fast, easy at icious
snacks for those hungry youngsters who walk through the
door every night and demand to know what there is to eat.
FINGER JELLO
Dissolve 2 6-oz. pkg. flavored
gealatin in 2 cups boiling water.
Add 2 cups cold water.
Mix well. Put into pan. Chill until
set. Cut into squares and eat.
Great for lunch box or after
school.
Mrs. Charles Biehl, Mertztown
If
t 9
f
* -■ "
CHOCOLATE CHERRY
ICE CREAM LOG
1 c. chocolate cookie crumbs
1/2 c. coarsely chopped nuts
2 pints cherry ice cream
chocolate syrup
Combine crumbs and nuts;
reserve. Place ice cream end to
end on aluminum foil. Press ends
together. Press crumb mixture
onto top and sides of ice cream.
Return to freezer for several
hours. To serve, slice log into 8
pieces. Pour chocolate syrup over
each. Serve immediately.
CHERRY WINKS
21/4 c. flour
11. baking powder
Sift above ingredients together.
Add:
1/21. soda
1/21. salt
Combine;
3/4 c. shortening
1 c. sugar
Cream well. Blend in 2 eggs.
Add 2 T. milk and 1 t. vanilla.'
Blend in sifted dry ingredients.
Mix well.
Add 1 cup chopped pecans, 1 cup
chopped dates and 1/3 c. chopped
maraschino cherries.
Mix well.
Shape into balls using a level
tablespoon of dough for each
cookie.
Crush 21/2 cups cornflakes. Roll
each ball of dough in cornflakes.
Place on greased baking sheet.
Top each cookie with 1/4 of a
maraschino cherry.
Bake in 375 degrees for 10 to 12
minutes. Do not stack until cold.
But if you enjoy adding a certain flare and a little, personal
touch to all you do. try some of the recipes on this page.
CREAM PUFFS
1 c. water
1/2 c. butter
1 c. flour
4 eggs
Heat oven to 400 degrees. Heat
water and butter to a rolling boil in
saucepan. Stir in all flour at once.
Stir vigorously over low heat until
mixture leaves the pan and forms
a ball.
Remove from heat. Beat in eggs
thoroughly, oneat a time.
Beat mixture until smooth and
velvety. Drop from spoon onto
ungreased baking sheet forming 8
puffs, 3 inches apart.
Bake for 45 to 50 minutes or until
golden brown and dry. Allow to
cool slowly away from drafts. Cut
off top with sharp knife. Scoop out
any filament of soft dough and fill
with custard filling or ice cream.
Top with powdered sugar.
Mrs. Charles Blehl, Mertztown
PEANUT BUTTER TREATS
1 cupsugar
1/2 c. molasses
lu. peanut butter
IT. butter
8 oz. cornflakes or 1/2 large box
Boil together sugar and syrup.
Then add butter and peanut butter.
Remove from heat. Pour over
cornflakes. Mix well. Pour into
baking dish. Cool. Then cut in
squares. You may also add 1 cup
nuts or peanuts to the cornflakes
for added flavor.
Emma Martin, Ephrata
Try these snacks also which are
answers for Cook’s Question
Corner.
OATMEAL WHOOPIE PIES
I c. raisins
1/2 c. shortening
1 c. brown sugar
2 eggs
1/4 c. milk
11/2 c. flour
12/3 c. oatmeal, uncooked
It. soda
It. baking powder
1/2 1. salt
11. cinnamon
Mix together. Bake at 375
degrees. Whoopie pie filling may
be used for filling.
Lorene Horst, Mt. Pleasant Mills
OATMEAL WHOOPIE PIES
2 c. brown sugar
3/4 c. margarine ,
2 eggs
1/21. salt
2 c. flour
2 c. oatmeal
11. cinnamon
It. baking powder
2 t: soda, dissolved in 3 T. boiling
water
Cream together sugar,
margarine and eggs. Add salt,
flour, oatmeal, cinnamon and
baking powder. Add soda water
last. Beat. Drop on pans. Bake at
350 degrees about 10 minutes.
Frosting:
2 egg whites
4 T. flour
2t. vanilla
4T.milk
4 c. powdered sugar
Ic.Crisco
Beat egg whites until stiff. Add
remaining ingredients and mix.
Spread between two cookies.
Lorraine Burkholder, Myerstown