B6—Lancaster Farming, Saturday, March 26,1983 <§> Home On The Range i| favorite Is it cake? Ice cream? Pies? Cookies? Pudding? Or are you having a tough time deciding what your taste buds prefer? Regardless of what you choose, we have a wide array of treats this week. You’ll have fun looking over the recipes and discovering what fellow readers of Lancaster Fanning choose to eat at the end of each hearty meal. But you’ll have more fun trying these desserts for your family. So get your scissors ready to snip out your favorites. And, oh yes, Happy desserting! INDIANA SALAD Parti: 3 large boxes lime gelatin 6 c. hot water. Dissolve in gelatin and add 6 c. cold water. Add; 3 cans crushed pineapples, drained. Chill. Part 2: 16 oz. cream cheese Let soften and beat till smooth. Add 3 packets Lucky Whip. Beat according to directions on packet. Add to first part. Part 3: Add water to pineapple juice to make 6 cups. Add 2 c. granulated sugar, 9 T. flour, 9 egg yolks, pinch of salt. Cook until smooth and thickened. Cool. Put on second part. Sylvia Fisher, Rooks Cook’s Question Comer QUESTION Could anyone give me a recipe with goose eggs in it, or tell me how to use them in cooking? QUESTION Does anyone have a recipe for creamy peanut butter Easter eggs? As Easter will be upon us soon, many readers may be interested in this recipe. Mrs. Robert Curley Telford, Pa. ANSWER In answer to Jean Entriken’s request for a thick pie filling, comes this recipe for blueberry pie from Susie Stoltzfus Of RonKs, Pa. BANANA SPLITBOMBE Use fresh or frozen berries. When freezing blueberries, do not strawberry ice cream > wash before freezing. Wash when ready to use. T i/2pt. chocolate ice cream, 7 c. blueberries softened % c. water 1 pt. banana ice cream, softened Ic. sugar whipped cream Heat in saucepan. In small bowl, mix 2 T. clear jell (not instant) strawberries and 2T. cornstarch. Mix with water till smooth and fairly thin, ogf mold freezer at Add to berry mixture. Bring to a boil. Boil about 2 minutes or until 30 minutes. Using an ice clear, stirring constantly. Set aside. Cool. It is best to use cold cream spade or large spoon, pack when ready to bake April Easter dishes The incredible, edible egg Lamb delights Say cheese, please May flowers - recipes using flour 16 23 30 What's your dessert? STRAWBERRY YUM-YUMS Crust: 1 c. flour 1/2 c. margarine or butter 1/4 c. brown sugar 1/2 c. nuts Toast on cookie sheet at 375 degrees, stirring often, for 10 to 15 minutes. Let cool. Put half of crumbs in the bottom of 9x13 inch pan. Beat for 20 minutes: 3/4 c. sugar 2 egg whites 21. lemon juice 2 c. partly thawed strawberries. Fold in 1 cup whipped cream. Pour onto crust and top with remaining crumbs. Refrigerate several hours. Serve. OLD TIME BREAD PUDDING 2 c. milk 4 c. coarse bread crumbs 1/4 c. melted butter or margarine 1/2 c. sugar 2 beaten eggs 1/41. salt 11. cinnamon It. vanilla Heat milk, pour over bread crumbs. Let cool. Add rest of ingredients. Pour into 1 1/2 quart casserole (greased). Bake for 40 minutes at 350 degrees. If % t 9 ? Recipe Topics Rose Zook, Belleville Patricia Layton, Federalsburg, Md. ■ .<» f Sar.dra Lafferty Birdsboro, Pa. Ice 'cream is everybody's favorite dessert. And when ice cream is presented in a beautiful style and topped with peaches and strawberries like that pictured above, the dish is sure to be a winner with every age. 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 pint chocolate cream, sof tened 2 pt. vanilla ice cream, softened 2 T. toasted sliced almonds Freeze crust until firm. Combine 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 a layer of strawberry-ice cream over bottom and side of chilled mold, about 3/4-inch thick. Freeze until firm. Spoon a second layer of chocolate ice cream over strawberry shell, packing firmly. Freeze until firm. Pack banana Ice cream into center .of chocolate shell. Cover with foil. Freeze . .subtle blending of Kahlua makes the delicious difference in this original recipe which both freezes and keeps well, ready to serve or festively wrapped for special friends and occasions. several hours or overnight. Un mold. To serve, pipe whipped cream up the sides of the bombe. Arrange strawberries and banana slices around base. Mrs. Clayton Smythe, Cumberland, Md. CHOCOLATE NUT BARS 1 c. butter 1 c. firmly packed brown sugar legg 11. vanilla extract 2 c. all-purpose flour 1/41. salt 1 c. semi-sweet chocolate pieces 3/4 c. chopped nuts Preheat oven to 350 degrees. Cream butter. Gradually add sugar; beat until light and fluffy. Beat in egg and vanilla. Combine flour and salt. Gradually add to creamed mixture. Spread dough evenly in a butter 13x9 inch baking pan. Bake 20 to 25 minutes. While hot, sprinkle chocolate pieces over top; return to oven for 2 to 3 minutes. Spread chocolate evenly over top; sprinkle with nuts. Cool pan on wire rack. Cut into bars. Karen San tint, Vineland, N. J. (Turn to Page BB>
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