Celebrate Dairy Month with creamy desserts June Dairy Month is here and with it come plenty of delicious dairy recipes. While it’s great to eat dairy foods in June, it’s also important to include them in your menus all year long, because they are an essential part of a balanced diet. But since dairy foods are so versatile and tasty it’s easy to prepare them in attractive ways that your family is sure to enjoy. Below are just a few dairy recipes you may want to try for your next June dessert. Although we have recevied quite a few dairy recipes from readers, we’re still looking for more! If you have a favorite recipe that uses a dairy product, please share it with us. We’ll reward your effort with a gift of appreciation. CRUNCHY ICE CREAM SANDWICHES 2 ‘'2 cup oven toasted rice cereal 1 cup flaked coconut 1 cup light brown sugar, firmly packed x /z cup butter, melted cup nuts, finely chopped 1 quart vanilla ice cream, softened In mixing bowl, combine cereal, coconut, brown sugar, butter and nuts. Mix well. Spread half of mixture on bottom of a 9-mch square pan. Top with vanilla ice cream, spreading it evenly over cereal mixture. Spread remaining cereal mixture over ice cream. Freeze until firm. Cut in squares when ready to serve. Makes 9 servings. Martha Horst Gardners BANANA WHIP Peel 5 large bananas, rub smooth with 5 teaspoons sugar. Add 1 cup cream (beaten to a stiff froth). Dissolve 1 package (3 ounces) lemon jello m 1 pint boiling water. When cold, stir the banana and cream mixture into jello. Elizabeth Nolt New Holland STRAWBERRY SPONGE 16-ounce package strawberry jello 1 cup cream (whipped) 1 cup mashed strawberries Mix jello according to in structions on package. Let cook until it is slightly thickened. Add whipped cream and strawberries Sugar can be added if a sweeter dessert is desired. If you have recipes for the topics listed below, please share them with us. You can send your recipes to Sue Keene at Lancaster Farming, P 0 Box 366, Lititz, PA 17543 June 9 Cheese Dishes 16 Dairy Drinks 23 Dairy Dinners 30 Puddings & Custards Home On The Benge APPLESAUCE CUSTARD PIE 1 cup applesauce 1 cup milk M> cup sugar 2 eggs 1 teaspoon flour 1 teaspoon melted butter 1 teaspoon vanilla Vz teaspoon cinnamon Beat all ingredients together with egg beater. Baking time; 45 minutes. Temperature: 350°F. Carolyn Musser Myerstown 1 quart milk 2 cups sugar Vz cup cornstarch teaspoon salt 1 package gelatin 4 egg yolks 1 quart cream 1 teaspoon vanilla 4 egg whites Heat milk. Mix sugar, corn starch, and salt with 1 cup of milk. Add this to the hot milk. Stir until thickened. Dissolve package of gelatin in 3 tablespoons of milk Add to above mixture. Beat egg yolks with 2 tablespoons of milk and add to mixture. Cook 1 minute longer. Cool. Then add cream, vanilla, and stiffly beaten egg whites just before freezeing the ice cream May add your favorite fruit for the flavor of ice cream you desire. FROZEN BANANA SPLIT DESSERT 3 cups graham cracker crumbs 2-3 bananas 2 quarts ice cream 1 cup chopped nuts 1 cup chocolate chips 2 cups powdered sugar 1M; cups evaporated milk M: cup butter 1 teaspoon vanilla 1 pmt whipped cream Crush 3 cups graham cracker crumbs. Place 2 cups of crumbs in a 9 x 13-inch pan and press with a spoon. Slice bananas and lay over crust. Slice ice cream %-inch thick and lay over bananas. Sprinkle nuts on top of ice cream. Freeze until firm. Melt 1 cup chocolate chips and tfc cup butter. Add 2 cups powdered sugar and IMs cups milk to chocolate mixture. Cook until thick, stirring constantly. Remove from heat. Add vanilla to mixture and cool. Pour over ice cream. Freeze. Before serving, whipped cream is placed on top. Sprinkle one cup graham cracker crumbs over top. Store in freezer. Anna Noll New Holland Recipe Topics ICECREAM Agnes Groff Lewistown Jane Martin Myerstown This Fruited Rainbow Pie combines vanilla ice cream with fresh fruit, orange and a gingersnap crust. It's an appropriate treat for family celebrations. FRUITED RAINBOW PIE Crust: l cups gingersnap crumbs (about 20 gmgersnaps) l 4 cup (tz stick) butter, melted 3 tablespoons sugar Filling: 1 quart vanilla ice cream, softened 1 pint orange sherbet, softened Topping: h cup pineapple chunks in un sweetened pineapple juice, drained l 'z cup fresh strawberries, sliced J 2 cup green grapes, halved and seeded *4 cup Cointreau or orange juice Preheat oven to 350°F. For crust, combine all ingredients. Press mixture firmly and evenly against bottom and sides of a 9-inch pie plate, building up slightly around rim. Bake 5 minutes. Cool, then chill in freezer. For filling, spoon ice cream alternately with sherbet into crust to give a swirled ap pearance. Return to freezer several hours or overnight. For topping, combine pineapple, strawberries and grapes in a small bowl. Toss with Contreau or orange juice; chill 1 hour. Just before serving, spoon fruit over pie. American Dairy Association CHOCOLATE MINT BARS 2 cups flour 2 cups sugar Mi teaspoon salt 2 eggs Mi cup sour cream 1 teaspoon soda Boil together ; 1 cup butter 1 cup water 4 tablespoons cocoa Mix all ingredients together ICING 3 cups 10X sugar 5 tablespoons creme de mint Enough milk to spread GLAZE 9 ounces chocolate chips 1 stick butter Melt and cool. Spread on top icing. Velma Nolt Peach Bottom STRAWBERRY SHORTCUT CAKE 1 cup miniature marshmallows 2 cups (2 10-ounce packages) frozen, sliced strawberries in syrup, completely thawed 1 package (3 ounces) strawberry flavored gelatin 2V 4 cups all-purpose flour V'2 cups sugar h cup solid shortening 3 teaspoons baking powder v 2 teaspoon salt 1 cup milk 1 teaspoon vanilla 3 eggs Generously grease bottom only of a 13 x 9-inch baking pan; sprinkle marshmallows evenly over bottom of pan. Thoroughly combine completely thawed strawberries and syrup with dry gelatin; set aside. (No need to sift flour; measure by lightly spooning into cup and leveling off.) In large mixer bowl, combine rema.'iing ingredients. Blend at low speed until moistened, beat 3 minutes at medium speed, scraping sides of bowl occasionally. Pour batter evenly over marshmallows in prepared pan. Spoon strawberry mixture evenly over batter. Bake Featured Recipe This week’s featured recipe comes from Tammy Cree, 1983 Pennsylvania Dairy Princess. Familiar with the dairy industry from childhood, Tammy has spent the last year promoting dairy products. The recipe below for Cinnamon Buttermilk Cookies is one of Tammy’s favorite dairy recipes. She has recently published a pamphlet of her recipes titled “Sparkle Up Your Life ” To learn more about Tammy see the story featuring her on page B 2 Cinnamon Buttermilk Cookies 1 teaspoon baking powder *2 teaspoon baking soda teaspoon salt Topping- *4 cup sugar 1 teaspoon cinnamon * 2 cup butter 1 cup sugar legg ‘2 cup buttermilk 2 teaspoons vanilla 3 cups flour Mix butter, 1 cup sugar, and egg thoroughly. Stir in buttermilk and vanilla. Blend dry ingredients into butter mixture. Chill dough 1 hour. Heat oven to 400°. Drop by tablespoonfuls on greased baking sheet. Sprinkle on sugar-cinnamon topping mixture. Bake 8 to 10 minutes. Makes about 30 cookies. sherbet at 350°F. for 45 to 50 minutes until golden brown and tooth pick in serted in center comes out clean. Serve warm or cool with ice cream or whipped cream Darlene Martin Newmanstown FROZEN BERRY DESSERT 1 package graham crackers, rolled fine 3 tablespoons butter 2 egg whites IMi cups sugar 1 tablespoon vanilla 2 cups strawberries (fresh or frozen) 1 cup cream Mix crumbs and butter. Press into serving dish. Put egg whites, sugar, berries and vanilla in blender. Blend well. Pour into mixer bowl and beat at high speed for 15 minutes. Fold in one cup cream, whipped. Put in freezer until firm.' Mrs. Samuel C. Brubaker Seven Valleys (Turn to Page B 9)
Significant historical Pennsylvania newspapers