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
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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