Creamy custards and puddings
make delicious desserts
Dairy month is rapidly coming to
a close, but before it ends, mix up
some creamy puddings and
custards. The stacks of pudding
recipes that readers sent in this
month indicate that many of you
enjoy preparing and eating these
delicious and nutritious desserts.
While dairy month may be over,
the need to include dairy products
in your diet continues all year.
Clip-out and save some of the
following dairy recipes for use in
meals for every season.
MICROWAVE
RICE PUDDING
2 cups milk
1 cup cooked rice
2 eggs, beaten
hi cup sugar
Vi cup raisins
1 teaspoon vanilla
hi teaspoons cinnamon
Pour milk in a 4-cup measure.
Microwave on high (100 percent)
for 3 to 4 minutes or until steaming.
Mix together remaining
ingredients in a 2-quart casserole
until well-blended. Stir in hot milk.
Cover with a tight-fitting lid or
plastic wrap.
Microwave on low (30 percent)
for 20 to 25 minutes or until a knife
inserted near edge comes out
clean.
Remove cover immediately and
allow to stand on a solid surface
until center is set. Serve warm or
cool. Recipe yields 4 to 6 servings.
Mrs. Raymond McComsey
Newport
Featured Recipe
This week’s featured recipe comes from Mary Lorenzini, Butler.
Mary recently took the top prize in Butler County’s Dairy Foods
Recipe Contest. To leam more about Mary and the contest, see the
story about them in this section.
Prepare three yellow pound cakes. After cakes are baked, set a
side and cool. Meanwhile, prepare filling.
Pineapple cream filling:
Scald IVz cups milk in top of double boiler.
Meanwhile, sift together into saucepan:
cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
Add M> cup cold milk, stirring well. Gradually stir in scalded milk.
Stirring gently and constantly, bring cornstarch mixture rapidly
to boiling over direct heat and cook for 3 minutes. Pour into double
boiler and place over simmering water. Cover and cook about 12
minutes, stirring three or four times. Vigorously stir about 3
tablespoons hot mixture into 3 eggs, slightly beaten.
Immediately blend into mixture in double boiler. Cook over
simmering water 3 to 5 minutes. Stir slowly to keep mixture
cooking evenly. Remove from heat. Cover and cool. Stir in % cups
crushed pineapple and 1 teaspoon vanilla extract. Chill in
refrigerator. About 3 cups filling.
Then, using the same recipe, add 1 % squares (1 Vz oz.) chocolate
to milk and heat to scalding. Beat smooth with rotary beater. In
crease sugar to % cup. Omit pineapple. Add chopped walnuts.
Combine and set aside:
% cuprum
2 tablespoons cold water
Cut cooled layer of cake in half. Place one split layer on cake
dish. Sprinkle with Ms of rum mixture and spread with pineapple
cream filling. Top with second layer of cake and sprinkle with Ms of
rum mixture. Spread with Chocolate Cream Nut Filling. Top with
remaining cake layer and sprinkle with remaining mixture. Cover
with plastic wrap. Place in refrigerator for several hours to chill.
Frost entire cake with either whipped cream or seven-minute
frosting. Decorate with chocolate curls and chopped walnuts.
Decorate the edge of cake with candied cherries or sugared
Bone On The Range
BUTTERSCOTCH PUDDING
V« cup butter
3 cups milk
% cup flour
V* teaspoon salt
2 cups brown sugar
2 eggs
1 Cup milk
1 teaspoon vanilla
Brown butter in large, heavy
saucepan. Add 3 cups milk and
heat. Meanwhile, mix the other
ingredients and add to hot milk.
Cook until thick, stirring con
stantly. Chill and serve. May be
used as pudding or pie filling.
Julia S. Petre
Waynesboro
SPANISH CREME
1 tablespoon plain gelatin
3 cups milk
hi cup sugar
3 eggs, separated
Vi teaspoon salt
1 teaspoon vanilla
Soak gelatin in cold milk for 10
minutes. Add sugar and salt and
stir until it’s dissolved. Heat in top
of double boiler until milk is
scalded. Beat egg yolks slightly
and add hi cup hot milk. Stir
mixture into remaining milk and
cool until slightly thickened - about
4 minutes. Stir constantly. Remove
from heat and cool slightly. Fold in
stiffly beaten egg whites and
vanilla. Turn into molds and chill
until firm.
Zappa Inglese
. Th
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$ & w* -
Baked Rice jng wi
oncorporating milk into your diet
CUSTARD WITH
STRAWBERRIES
4 egg yolks
V« cup plus 1 tablespoon sugar,
divided
V* teaspoon nutmeg, or to taste
Pinch of salt
IV* cups milk
Vz teaspoon vanilla
1 pint strawberries, rinsed and
hulled
R. Hoover
Manheim
2 tablespoons lightly-toasted sliced
almonds
In heavy 1 Mi-quart saucepan,
whisk egg yolks, V* cup sugar,
nutmeg and salt until well blended.
Stir in milk. Stir over low heat until
mixture thickens slightly and coats
metal spoon. Remove from heat.
Stir in vanilla. Cool, stirring oc
casionally.
Pour into small dessert dishes.
Cover loosely and chill several
hours or overnight. Before serving,
top with strawberries; sprinkle
with mixture of almonds and
remaining sugar. Makes 4 ser
vings.
COCOA CORNSTARCH
PUDDING
Mix in double boiler:
3 tablespoons cocoa
Vz cup sugar
Pinch of salt
1% cup milk
Heat to boiling point. Dissolve 2
tablespoons cornstarch in V* cup
milk. Stir slowly into hot mixture.
Cook over boiling water for 20
minutes. Cool. Add Vi teaspoon
vanilla.
GRAHAM CRACKER
PUDDING
3 cups milk
% cupsugar
1 cup Graham Cracker crumbs
1 teaspoon vanilla
Warm milk and add other
ingredients; stir until boiling.
Remove from heat and cool
completely. Then stir in 1 cup of
whipped cream.
Joyce Stoltzfus
Colombia
Mrs. Ray A. Keeny
New Freedom
Mrs. Alvin Martia
Lebanon
e\.
r S 'fc*
m * -
on meringue, is an excellent and delicious way of
Whip up a refreshing Pink Bavarian Cream for dessert this
weekend.
FROZEN PEACH
CUSTARD
2Vi cups milk
V* cup sugar
3 eggs
1 tablespoon flour
V* teaspoon salt
1 teaspoon vanilla
1 Vi cups sliced peaches
Scald 2 cups milk in top of double
boiler. Combine sugar, salt and
flour and add remaining milk to
Recipe Topics
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.O. Box 366, Lititz, PA
17543.
July
7 Outdoor Cooking
14 Vegetable dips, spreads and
sauces
21 Fun with fruit
f *
v *
make a smooth paste. Add flour
paste to hot milk and cook until
thickened, stirring constantly. Add
beaten eggs and cook 2 minutes
longer.
Chill and add vanilla and sliced
peaches. Pour into freezing tray
and freeze. Stir several times
while freezing. Makes 6 servings.
EachelS. Click
New Holland
(Turn to Page B 7)