No matter how wonderful rich cakes and pies taste there are some meals that are just too filling to permit such a dessert. When your family says they don’t have room for dessert, why not surprise them with a light and airy treat, perfect for full tummies? Try some of these mouth watering recipes. OLD TIME RICE PUDDING 1/2 cup uncooked nee, unwashed 1 quart milk , 1/2 cup sugar 1/2 teaspoon salt 1/4 teaspoon nutmeg, if desired 1/2 cup raisins, if desired Pour into buttered 1 1/2 quart casserole. Bake at 350 degrees for 1 1/4 hours. Stir occasionally. Let cool at room temperature. Serve warm or cold. The following two recipes come from Betty Biebl, Mertztwon. BREAD PUDDING WITH PEACH 8 peaches, sliced 1/4 cup sugar 2 cups milk 3 eggs little salt 1/2 teaspoon vanilla 2 cups stale bread Add sugar, salt, vanilla to milk. Stir in well beaten eggs. Arrange Cook’s Question Comer EDITOR’S NOTE - Thanks to all of our readers who have sent in recipes for bagels and granola bars We received more than we could print, but they will be filed and kept for later reference. Thanks, again. ANSWER - As a result of a repent request for Long Johns, we got two different types of recipes, one for doughnuts and one that resembles a hot hoagie sandwich. Thanks go iO Lavma Stoltzfus, Leola, for the following recipe Long Johns V/2 teaspoons dry yeast Vz cup boiling watgr ‘/« cup warm water l A cup sugar Vz cup shortening Vz cup milk 1 teaspoon salt 5 or 6 cups sifted flour 2 beaten eggs Dissolve yeast in warm water, combine boiling water and shortening. Add sugar and salt. Stir until lukewarm. Blend in yeast, milk, and eggs. Gradually stir in enough flour for easy handling. Knead until smooth. Place in greased bowl Turn over to grease top. Cover. Let rise in a warm place until double thickness. Cut in strips any size, cover Let rise to double, about 30 minutes Deep Fry like doughnuts Recipe Topics February 25 Favorite Vegetable Dishes March 3 Let's Bake Some Cakes 10 Chicken Delights Bone On The Range Puddings and Custards: Happy Endings to Meals bread in bottom of well buttered baking dish. Add a layer of peaches and alternate layers of bread, ending with peaches on top. Pour milk mixture over all. Bake at 350 degrees until firm. PUDDING 1 large egg, beaten 3 tablespoons tapioca 2 3/4 cup milk 1/3 cup sugar 3/4 teaspoon vanilla Mix milk, sugar and tapioca in top of a double broiler. Heat until tapioca is clear. Add beaten egg and vanilla. Chill. CHERRY PUDDING 2 cups sugar 1 cup milk 2 tablespoons baking powder butter (size on an egg) 3 cups flour Cherry Mixture: 1 cup sugar 2 cups boiling water 1 pint sour cherries Mix together the first five ingredients. Pour half of the batter in pan. Combine ingredients' for cherry mixture. Pour half of cherry mixture over batter in pan. Add rest of batter and rest of cherry mixture on top. Bake at 350 degrees or until toothpick comes out clean. tr 1 t 7 (Turn to P«ige B 8) ■ s r LEMON SPONGE PUDDING 1 cup sugar 1 tablespoon flour pinch of salt 2 egg yolks 1 cup milk rind and juice of 1 lemon 2 tablespoons butter 2 egg whites, stiffly beaten Sift the sugar, flour, salt and blend with the egg yolks. Add the milk, lemon juice and rind, beating thoroughly. Melt butter and add. Fold in the stiffly beaten egg whites and bake in pudding dish set in a pan of hot water for 3/4 hour in 350-degree oven. Serve cold. GRAHAM CRACKER CUSTARD Mix 11/4 cup graham crackers 1/4 cup sugar 11/4 cup margarine Mix well and put in pie pan. Bake about 8 to 10 minutes at 375 degrees. Custard Filling 1 quart milk 2 eggs 2 tablespoons flour 2 tablespoons cornstarch 1/2 cup sugar 1 teaspoon vanilla Mix eggs, flour, cornstarch and sugar. Add to milk and cook until thick. Add vanilla and pour into graham cracker crust. Can put coconut on top, if desired. PERFECT CHOCOLATE PUDDING 1 cup sugar 3 tablespoons cornstarch 1/4 teaspoon salt 6 tablespoons cocoa 2 tablespoons oil 2 cups milk 2 slightly beaten egg yolks or 1 well beaten egg 2 tablespoons butter or margarine 1 teaspoon vanilla In saucepan, blend sugar, salt, cornstarch and cocoa; add oil and milk Cook and stir over medium heat until thickened and bubbly. Cook and stir two minutes more. Remove from heat. Stir small amount of hot mixtui e into yolks or beaten egg; return to hot mixture. Cook and stir two minutes more. Remove from heat; add butter and vanilla. Pour into individual serving dishes; chill. To prevent skin from forming on top, place plastic wrap directly on pudding while cooling. BUTTERSCOTCH PUDDING 1 package butterscotch pudding 1 package vanilla pudding 1/2 pint whipping cream 5 bananas 7 graham crackers Cook pudding and cool. Whip cream and blend pudding and cream. Cut bananas and break up crackers, add to pudding mixture. Chill before serving. RHUBARB PUDDING 1 tablespoon butter 3/4 cup sugar legg 1/2 cup milk 2 teaspoons baking powder 11/4 cup flour This week’s featured recipe comes from Dolores Harnish, who claimed that she was not a custard and pudding person. And in stead, gave us this delicious sounding sour cream chocolate cake recipe. It even has its own frosting' But before trying this recipe that Dolores said was “fattening, but delicious," read about Dolores’ work as a seamstress for bridal fashions on the Family Living page. Sour Cream Chocolate Cake 2 cups all purpose flour 1 V« teaspoon soda 2 cups granulated sugar 1 teaspoon salt 1 cup water 1 teaspoon vanilla % cup dairy sour cream % teaspoon baking powder cup shortening 2 eggs 4 oz. melted unsweetened chocolate Mix ingredients into large mixer bowl. Mix Vfe minute on low speed, scraping bowl constantly. Beat two more minutes on high speed, scraping bowl occassionally. Bake 30-35 minutes for round pan oi 40-45 minutes for oblong pan at 350 degrees Sour Cream Chocolate Frosting * 3 cup butter or margarine 2 teaspoons vanilla 3 oz. unsweetened chocolate 3 cups confectioner’s sugar *2 cup dairy sour cream Cream butter, sour cream and chocolate and vanilla together i dover cake. 3 cups rhubarb 1 cup sugar Combine the first six ingredients and pour in 9X13X2-mch pan. Sprinkle the rhubarb and sugar over batter and pour one cup of boiling water over mixture. Bake at 375 degrees for 40 minutes. CHEESE-FRUIT PUDDING DESSERT 2 cups milk 18 oz. package cream cheese 1 package instant vanilla pudding 11/2 cups drained fruit cocktail 1 cup miniature marshmallows Gradually add 1/2 cup milk to soften cream cheese, mixing until well blended. Add instant pudding mix, then add the remaining milk. Beat slowly for one minute. Stir in the drained fruit and mar shmallows. Decorate with coconut and maraschino cherries. Chopped nuts may be added to the pudding mixture, if desired. Featured Recipe
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