B6—Lancaster Fanning, Saturday, June 4,1983
Bone On The Range flj|
Although June is dairy month,
the time to partake in milk’s
nutritive and refreshing qualities
is year-round!
Ice cream complements a hot
summer day better than any other
dessert and winter is the time for a
cup of hot chocolate. In the spring,
try melted cheese poured over
everything from pretzels to
broccoli. Fall is the time for warm
cakes and cookies using Real dairy
products.
Below are dairy recipes sub
mitted by dairy cooks, friends and
neighbors, and dairy producers
from throughout the state. Find
one that will please your family.
Then submit your favorite dairy
recipe. If it is used m one of the
next three issues, you’ll receive a
special dairy thank you gift.
BASIC VANILLA PUDDING
31/2 c. milk, scalded
3/4 c. sugar
1/3 c. cornstarch
1/21. salt
IT. butter
It. vanilla
2 egg yolks
1/2 c. milk
Make thickening with dry
ingredients, beaten egg yolk, and
1/2 c. cold milk. Pour into hot milk
and stir until it thickens. Add
butter and vanilla. Fold in whipped
cream, beaten egg white or top
with meringue.
Mrs. Aaron Homing, Epirote
Cook’s
Question
Comer
ANSWER For the reader who requested a recipe for Rum
Cake comes the following submission from Mrs. Robert Garber of
Mount Joy.
Ingredients:
6 egg whites
4 egg yolks
1 c. sugar
I c. sifted flour
VA t. baking powder
Vz t. salt
4t. lemon juice
rum to taste
Cream filling;
1 pkg. instant choc, pudding
1 pkg. instant vanilla pudding
Sift flour with baking powder and salt. Beat eggs yolks and
lemon. Gradually add sugar. Mix together with sifted ingredients.
Beat egg whites until stiff and mix into batter.
Bake in 3 (9 inch) pans sprinkled with flour for 35 minutes at
325 degrees.
Remove from pans. Sprinkle each layer with rum and fill
alternately with cream fillings. You may use just vanilla filling or
just chocolate filling or both. Frost with your favorite white icing
to which you may also add some rum to taste.
WHOLE WHEAT PANCAKES
2 c. whole wheat flour
3t. baking powder
2 T. brown sugar
11. salt
11/2 c. milk
2 eggs, well beaten
5 T. melted butter
Beat eggs, add brown sugar,
milk and butter. Add remaining
ingredients and stir just enough to
moisten flour. Fry on griddle until
golden brown.
Mrs. E. Wenger, Manbelm
RAISIN CUSTARD PUDDING
1/2 c. raisins
2 c. bread cubes
2 eggs
1/3 c. sugar
1/81. salt
1/21. vanilla
2 c. scalded milk
1/3 c. graham cracker crumbs
3 T. brown sugar
Rinse and dram raisins. Put
raisins and bread cubes in 8-inch
round baking dish. Beat eggs
lightly. Stir m sugar, salt, vanilla,
and milk. Pour over bread and
raisins. Bake until set on top (350
degrees for 20 minutes). Then
sprinkle with graham cracker
crumbs and brown sugar. Continue
baking until custard is set, 10 to 15
minutes longer. Serve warm or
cold.
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RUM CREAM CAKE
June is Daily Montbl
and dan
Alice Harris, Milan
Mrs. Robert Garber
Mount Joy
month means delicious dishesl
jn't this a delicious meal? A cheeseburger casserole, milk to .drink, a
cheese-topped salad, and ice cream for dessert. And the cool, refreshing beverage milk
is responsible for all of them! Try a new dairy recipe today from those listed below; And
remember to submit your recipe today for that special dairy gift!
BROWN SUGAR
CRUMB CAKE
Mis:
2 c. brown sugar
1/2 c. oil
2 eggs
11/2 c. buttermilk with 11. soda
it. vanilla
21/2 c. flour
Crumbs:
1/2 c. brown sugar
1/2 c. flour
IT. butter
Mix together the first 7
ingredients. Pour in a 9x13 inch
cake pan. Mix crumbs and sprinkle
on top of batter. Bake at 350
degrees for 30 minutes or until
done.
Pauline Hurst, Newvllle
HICKORY NUT CANDY
11/2 c. sugar
Ic.milk
1/3 c. nuts
Boil together. Do not stir while
cooking. Boil until a soft ball is
formed when dropped in cold
water. Remove from heat and add
1 T. vanilla and a chunk of butter.
Stir until fluffy. Pour into a pan.
When cold, cut into squares.
Mary Click, New Holland
SPEEDY BLENDER WAFFLES
3/4 c. milk
2 eggs
2 T. oil
1 c. all-purpose Hour
11/21. baking powder
11/21. sugar
1/21. salt
Add all ingredients to blender,
jar. Cover and blend for 10
seconds. Turn off. Scrape down
side of jar and blend for 5 seconds.
Bake m waffle baker according to
manufacturer’s directions.
Mrs. Betty Biehl, Mertztown
SOUTHERN SPOON BREAD
Ic.commeal
3c. milk
It. salt
11. baking powder
2 T. melted butter
3 well-beaten egg yolks
3 stiffly beaten egg whites
Cook corameal and two cups
milk until the consistency of mush.
Remove from heat Add one cup
milk, salt, baking powder and
butter. Then add beaten egg yolks
and fold in egg whites. Bake in a
BxB inch greased casserole at 32S
degrees for about one hour. Serve
hot, topped with butter.
Mrs. Rachel Elam, Powhatan, Va.
CHERRY CHEESE DELIGHT
2 c. graham cracker crumbs
1/2 c. butter
8 oz. cream cheese
11/2 c. powdered sugar
whipped topping
1 can cherry pie filling
Roll graham crackers until fine
and add melted butter. Pack
crumbs into pie pan, bake crust for
5 minues at 350 degrees.
Mix cream cheese, add whipped
topping to fill, and pour onto cooled
crust. Place pie filling on top.
Mrs. L. Martin, Morgantown
RHUBARB PUDSING
IT. butter
3/4 c. sugar
legg
1/2 c. milk
21. baking powder
11/4 c. flour
Combine and pour in 9x13x2 inch
pan. Sprinkle 3 cups rhubarb and 1
cup of sugar on top. Then pour 1
cup of boiling water over top. Bake
at 375 degrees for 40 minutes or till
done.
Mrs. Ray Seidel, Lenbartsville
OHRBSE CASSEROLE
8 oz. or 2 c. thin elbows
2 T. blitter
2 T. flour
salt and pepper to taste
2c. milk
11/2 c. grated cheese
1/2 c. buttered bread crumbs
Cook thin elbows according Jto
directions. Melt butter in'a
saucepan. Mix flour and seasoning
and blend with butter. Add milk
slowly. Cook and stir constantly
until sauce thickens. Add 1 cup
grated cheese, stirring until cheese
melts and sauce is smooth. Drain
thin elbows and combine with
sauce in a greased baking dish.
Top with remaining cheese and
bread crumbs. Bake, uncovered, in
a moderate oven (375 degrees) for
25 minutes.
Mrs. Samuel C. Brubaker
Seven Valleys
BREAKFAST EGGNOG
lc.milk
legg
It. vanilla
little nutmeg
Add milk, egg and vanilla to
blender jar. Cover and blend for 45
to 50 seconds. Pour into large
glass. Sprinkle top with nutmeg.
Mrs. Betty Biehl, Mertztown
(Turn to Page 88)
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