B6—Lancaster Fanning, Saturday, May 28,1983
Desserts deserve attention
Desserts are limited only in your
imagination. Don’t picture ice
cream or cookies or cakes. Instead
envision combinations of these
goodies.
How about Crunchy Brownie Ice-
Cream Squares? Or Cream Cheese
Squares? Recipes that combine
several tastes not only sound more
tempting, but taste it too.
For the delight of an after-dinner
lifetime, try one of the creative
dishes below.
Be sure to look in this same spot
next week for dairy teasers.
Whether your passion is butter,
milk, cheese, cream cheese, or
yogurt, you’ll find a new recipe
that we’re sure will become a
family favorite in no time at all.
CRUNCHY BROWNIE
ICE-CREAM SQUARES
1/4 c. butter, softened
1 pkg. Betty Crocker supreme
fudge brownie mix, with can of
chocolate syrup
1 can flaked coconut
1/2 c. chopped nuts
1 half-gallon vanilla ice cream,
slightly softened
Heat oven to 350 degrees. Cut
butter into brownie mix, dry, until
crumbly; stir in coconut and nuts.
Spread in ungreased rectangular
pan, 13x9x2 inches. Bake, stirring
occasionally, until coconut is
golden brown, 20 to 25 minutes. Stir
to crumble; cool.
Reserve 1 1/2 c. of the crumbly
mixture; stir remaining crumbly
mixture into ice cream; drizzle
with chocolate flavor syrup. Cover
and freeze until firm. Remove
from freezer 5 minutes before
cutting. Cut into squares. Makes
about 16 squares.
Cook’s
Question
Comer
QUESTION I love the coconut cream pies, also lemon
meringues. But I never have any luck with the meringues. They
usually are not as thick after they cook, also they tend to get
watery around the crust. The crust gets soggy after standing a
few hours. I've tried different ways of making meringue but never
any luck. Can anyone help me?
4 c. flour, not sifted
2 c. brown sugar
V* c. lard
1 c. molasses
2 c. boiling water
1 heaping tsp. soda
Mix the juice with the crumbs. Save about 2 c. crumbs for
topping. Bake at 350 degrees for 25 to 30 minutes. After crumbs
and juice are mixed, put about Vz c. extra flour irvto make sure
they do not run over. Use a teaspoon of crumbs for each cake. Fill
paper not quite 3 /« full - rather less than more.
Hone On The Range
CREAM CHEESE SQUARES
1/2 pkg. Big Batch chocolate chip
cookie mix
1/2 c. chopped walnuts
1 pkg. cream cheese, 8 oz
1/4 c. sugar
2 T. milk
2T. lemon juice
1/21. vanilla
legg
Heat oven to 350 degrees. Knead
1 flavor packet of Big Batch about
10 seconds. Mix 1 pouch cookie mix
and the flavor packet in large bowl
until crumbly. Mix in walnuts,
press 2/3 of the crumbly mixture in
ungreased square pan, 9x9x2 in
ches. Bake 12 minutes.
Beat remaining ingredients in
small bowl until smooth; spread
over crust. Sprinkle remaining
crumbly mixture over cream
cheese mixture, pressing lightly.
Bake until wooden pick inserted in
center comes out clean, 25 to 30
minutes. Cool; refrigerate 1 hour.
Cut into about 1 3/4 inch squares.
Refrigerate any remaining
squares.
PASTRY PETAL CUPS
1 c. all-purpose flour
1/3 c. shredded natural Cheddar
cheese
1/3 c. sweet cream butter
3 T. cold water
In small mixer bowl, combine
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SHOO FLY CUPCAKES
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Leah Lapp
flour, cheese and butter. Beat at
medium speed until mixture forms
coarse crumbs. Add water; con
tinue beating at low speed until
mixture forms a ball. Form mto 12
inch roll. Wrap in waxed paper;
chill until firm (two hours or
overnight). Heat oven to 400
degrees. Cut log mto 1/8 inch thick
slices. Grease and flour a 12-cup
muffin pan. To form each cup:
place 1 slice in bottom of each cup.
Place 5 slices around sides of cup,
overlapping slightly ; press edges
into bottom slice to seal. Bake for
12 to 18 minutes or until lightly
browned. Cool 10 minutes; remove
from pan.
FEATHER CAKE
2 c. sugar
3 eggs
21/2 c. flour
little salt
1/2 c. butler
Ic. sweet milk
31. baking powder
Mix all ingredients together
well. Bake at 350 degrees until
cake springs back at slight touch
or until toothpick inserted comes
out clean.
Betty Biehl, Mertztown
CHERRY COBBLER
1/4 c. butter
3/4 c. sugar
legg
11/2 c. flour
1/21. salt
2t. baking powder
IT. tapioca
IT. lemon juice
2 T. butter
1/2 c. milk
2 c. cherries, seeded
Beat butter, sugar, egg with
electric mixer. Blend in flour, salt,
baking powder and milk.
Pour cherries into greased,
shallow baking dish. Sprinkle with
butter, tapioca, and lemon juice.
Spoon batter on top of cherries.
Bake at 375 degrees for 30 to 35
minutes or until done. Serve warm
with milk.
Mrs. Daniel Weaver,
Boiling Springs
MAPLE PECAN SQUARES
Preheat oven to 350 degrees.
Make crumbs from
3 c. flour
1/2 c. brown sugar
1 c. butter
Press into 9x13 inch pan, bake 15
minutes.
Combine:
11/3 c. brown sugar
2 c. maple syrup
Cook 3 minutes, pour over:
4 beaten eggs (Pour over while
stirring)
Stir in:
4 T. flour
1/21. salt
11. vanilla
Pour over crust, top with 2 c.
pecans.
Bake at 20 to 25 minutes.
Janet Horst, Waynesboro
BANANACAKE
1/2 c. shortening
1 c. sugar
2 eggs
2 c. cake flour
1/21. salt
2/31. soda
ST. sour milk
Ic. banana pulp
11. vanilla
Cream shortening. Add sugar
gradually and continue to beat
until fluffy. Add beaten eggs and
vanilla and beat until light. Sift
flour; measure and sift again with
dry ingredients. Add dry
ingredients alternately with milk.
Beat thoroughly after each
addition. Fold in banana pulp until
well blended into mixture. Pour
into greased layer pans and bake
at 350 degrees for 30 minutes. This
makes 2 layers.
Cream Cheese Squares
and
Crunchy Brownie Squares
Pastry Petal Cups
Make 9-mch pie shell. While still
hot, line with peanut butter mix
ture of:
1/2 c. powdered sugar
1/4 c. cornstarch
1/2 c. peanut butter
Mix like crumbs. Save 1/4 c. for
on top.
Heat m saucepan 21/2 c. milk.
Mix and beat well:
2/3 c. sugar
1/4 c. cornstarch
1/21 salt
1/2 c. milk
3 egg yolks
Then add to hot milk and boil 1
minute. Blend in:
IT. butter
11. vanilla
While still hot, pour into peanut
butter-hned pie crust. Top with 1/4
c. crumbs. Cool, then top with
whipped topping.
Rebecca Stoltzfus, Bird-in-Hand
PEANUT BUTTER PIE
is