B6—Lancaster Farming, Saturday, March 5,1983
<#> Home On The Range |||
Pies for
perfect
Although your special occasions
often are very simple, the food
should be picture-pretty, just like
that in the picture, right.
Pies seldom let you down in this
manner. A pie, no matter what the
kind, usually looks very pleasing
and appetizing. It also says that
you, the host or hostess, spent
some time on this dish for that
special guest or friend.
Try some of the following pie
recipes for your next special oc
casion.
RASPBERRY SUNSHINE PIE
11/4 c. coconut bar cookie crumbs
1/4 c. butter, melted
Filling:
12 thin lemon slices
1 qt. vanilla ice cream, softened
8-oz. crushed pineapple, drained
1/2 c. raspberry preserves
2 pt. lemon sherbet, softened
fresh raspberries, if desired
fresh mint, if desired
Preheat oven to 350 degrees.
Cook’s
Question
Comer
QUESTION - I would like a recipe for pepperoni and beef
jerky, Can any of your readers help?
ANSWER In response to a request from Carl Rohringer of
Centre Hall, here is a recipe for hard pretzels. Thanks go to
Marian Shade of Beaver Springs, Ruth Wright of Middletown,
Del., and Mrs. Enos Hess of R 1 Myerstown.
IVi c. warm water
1 pkg. active dry yeast
V2 l. granulated sugar
4V Z c. unsifted flour
2 eggs beaten
coarse salt
Pour warm water into large mixing bowl. Sprinkle in yeast and
sugar. Stir until dissolved. Mix in flour; form into a ball.
Turn out onto lightly floured board, knead until smooth and
elastic, about 10 minutes. Place in a greased bowl turning to
grease top. Cover. Lest it rise in warm place until double in bulk,
about 1 hour. Punch dough down. Form pretzels. Brush with
beaten eggs and sprinkle with salt. Bake at 475 degrees for 12 to
15 minutes. Makes 24 three-inch pretzels.
March
12
Spring’s favorites...and yours
What can I bake today?
Favorite desserts
26
April
Dishes for Easter
The incredible, edible egg
pleasin'
Combine cookie crumbs and
butter; press onto bottom of 9-inch
springform pan. Bake 10 minutes.
Chill. Press 12 thin lemon slices
against sides of springform pan.
> Carefully spread combined ice
cream and pineapple over crust.
Top with preserves. Freeze.
Spread lemon sherbet over
preserves. Wrap securely. Freeze.
Place dessert in refrigerator 10
minutes before serving. Remove
rim of pan. Place on serving
platter. Garnish with raspberries
and mint.
United Dairy Industry Assn.
APRICOT CHOCOLATE
ICE CREAM PIE
9-inch graham cracker crumb
crust
3/4 c. apricot preserves
IT. grated orange peel
2 T. orange juice
1 pt. chocolate ice cream
2 pt. vanilla ice cream
2 T. toasted sliced almonds
t f %
t ? *
Mrs. Harry McClelland
Reynoldsville, Pa.
Hard Pretzels
Recipe Topics
1 j*
Marian Shade
Beaver Springs, Pa.
4 f
«
■Vf
Whatever your special occasion may be, the food should be picture-pretty. Raspberry
Sunshine pie is that, but it's decidedly easy to prepare with its crust of coconut bar
cookie crumbs and melted butter. You’ll achieve perfect pleasin’ with this pie.
Freeze crust until firm. Combme
apricot preserves, orange peel and
juice. Spade or spoon chocolate ice
cream into crust. Drizzle on half of
apricot sauce. Freeze until firm if
ice cream gets too soft. Spade or
spoon vanilla ice cream over
chocolate ice cream. Drizzle on
remaining sauce. Sprinkle with
almonds. Freeze several hours or
overnight.
American Dairy Association
APRICOT BUTTER PECAN
ALASKA PIE
Crust:
1 c. vanilla wafer crumbs
1/2 c. flaked coconut
1/3 c. butter, melted
Filling;
3 pt. butter pecan ice cream,
softened
1/2 c. apricot preserves
4 egg whites
1/41. cream of tartar
1/2 c. sugar
1/21. vanilla extract
For crust, combine vanilla wafer
crumbs, coconut and butter. Press
mixture against bottom and sides
of a 9-inch pie plate. Freeze until
firm. Spread 1 pint of butter pecan
ice cream in frozen crust; spread 2
T. of apricot preserves over ice
cream; freeze. Repeat 2 or more
times. Freeze several hours or
overnight. Beat egg whites just
until frothy; add cream of tartar.
Continue beating while sprinkling
sugar, a tablespoon at a time over
egg whites. Beat until stiff peaks
form; fold in vanilla. Spread over
pie, sealing edges. Return to
freezer for 1 to 2 hours. Place pie
on a wooden board. Bake in a
preheated 475 degree oven until
meringue is delicately browned,
about 3 minutes. Serve im
mediately.
BANANA CREAM PIE
9-inch baked pie shell
2/3 c. sugar
1/3 c. cornstarch
1/21. salt
3 c. milk
4 egg yolks, slightly beaten
2 T. butter
2 T. vanilla
2 large ripe bananas
1/2 c. whipped cream
Stir sugar, cornstarch, salt in
heavy pan. Blend milk and yolks.
Stir into sugar. Cook over medium,
stir constantly, till thickens and
boils. Boil and stir 1 minute.
Remove from heat.
Blend in butter and vanilla.
Press plastic wrap onto filling in
pan. Cool to hike warm.
Slice bananas into baked shell.
Pour in filling. Chill 4 hours.
Edge, top with whipped cream.
Beth Mearkle, Royersford,
The third place winning lard
recipe from the Pork Producers
Program which we featured in
last week’s Lancaster Fanning,
page 820 needs a correction. In
stead of reading “1 can cherry
pie filling, 3/4 c. sugar, 3 T. cor
nstarch to thicken,” the recipe
should read “1 can cherry pie
filling OR 1 pt. cherries, 3/4 c.
sugar, 3 T. cornstarch.” The
complete recipe should' read:
CHERRY COFFEE CAKE
1/4 c. lard, melted
1 beaten egg
1/2 c. milk
I’A c. sifted all-purpose flour
3/4 c. sugar
21. baking powder
1/21. salt
*
PUMPKIN ICE CREAM PIE
9-inch baked pie shell, chilled
1 qt. vanilla ice cream, softened
1 c. canned pumpkin
3/4 c. sugar
3/41. pumpkin pie spice
1/41. salt
1 c. whipping cream, whipped
1/2 c. chopped salted peanuts
Spoon ice cream into pie shell;
freeze. Combine pumpkin, sugar,
pie spice and salt; mix well. Fold
in whipped cream. Spoon over ice
cream layer; sprinkle with
peanuts. Cover. Freeze several
hours or overnight.
American Dairy Association
Recipe correction
Preheat oven to 375 degrees.
Combine shortening, eggs
and milk.
Sift together dry ingredients,
add to egg and milk mixture.
Mix well.
Pour into greased 9x9x2-inch
pan.
Bake for 25 to 30 minutes or
until done.
Topping
1 can cherry pie filling
OR
1 pt. cherries
3 /» c. sugar
3 T. cornstarch to thicken
Cook until thickened and cool
well.
Spread cherries over top
before placing in oven.
Bake for 25 to 30 minutes.
(Turn to Page B 8)