Refresh with
Here’s a summer riddle for you
to ponder; What is light and
refreshing, naturally sweet, low in
calories and readily available in
summer? If you answered fruit,
you’re right!
Fruit is an attractive food choice
for many reasons, and versatility
is not the least. Good for breakfast,
lunch, dinner, dessert or snack,
fruit is an excellent alternative to
heavier food choices, especially on
those hot, muggy days when ap
petites dwindle.
PEACHCAKE
2 cups fresh peaches cut in Vz-mch
pieces
Ms cup sugar
Mix together peaches and sugar
and let stand while preparing other
mixture.
1 cup sugar
Vz cup shortening
legg
1 cup buttermilk (1 tablespoon
vinegar added to milk to make 1
cup.)
1 teaspoon vanilla
1 teaspoon baking soda
2 cups flour
V 2 teaspoon salt
1 teaspoon cinnamon
Mix all of these ingredients
together then add to sugared
peaches. Put in a greased and
floured 9 x 13-inch cake pan. Bake
at 350°F. for 30 to 35 minutes. When
cool, sprinkle with confectioners’
sugar. Cake is very moist and
delicious.
Phyllis Seyfert
Lebanon
APPLE DELIGHT
4 apples washed and peeled
1 tablespoon lemon juice
1 tablespoon honey
I*2 cup dates, pitted and chopped *
1 cup yogurt
Chopped nuts for garnish
Core apples and shred in large
bowl. Blend in lemon juice, honey
and dates. Fold in yogurt. Serve
topped with nuts as a dessert or
salad.
Barbara Russel
Pine Bush, NY
Featured Recipe
This week’s featured recipe comes from the American Dairy
Association. The association provides this recipe for folks who want
a different way to eat an old favorite - ice cream. If you’re just
looking for a place to buy a few dips of homemade ice cream, take a
look at the story on ice cream parlors on the family living page.
Chocolate Cherry Baked Alaska
118M>-ounce package devil’s food cake mix
cup chocolate syrup
% gallon New York cherry ice cream
3 egg whites (large eggs)
teaspoon cream of tarter
% cupsugar
2 tablespoons chopped nuts
Preheat oven to 350*F. Prepare cake mix according to package
directions. To make a thin layer of cake, remove sufficient batter
for six cupcakes. Pour remaining batter into buttered and floured
13 x 9-inch baking pan. Bake 25 to 30 minutes; bake cupcakes 15 to
20 minutes. (Cupcakes may be used as desired.) Cut cooled cake
layer to BV4 x 4%-inch size. This will allow for %-inch edge of cake
around ice cream. Place cake on a wooden board; spread with
chocolate syrup. Place ice cream so that long side is facing you;
unwrap. Cut lengthwise in half. Place one piece of ice cream, cut
side down on cake. Wrap remaining ice cream and freeze for later
use. Return cake and ice cream to freezer to harden several hours
or overnight.
Just before serving, beat egg whites and cream of tartar until
frothy. Add sugar gradually and continue beating until stiff peaks
form. Remove cake from freezer; spread meringue over all,
sealing carefully to board. Sprinkle with nuts. Bake in a pre-heated
500°F. oven about 3 minutes or until meringue is lightly browned.
Place on chilled serving plate. Serve immediately.
Boise Os The Range
summer fruits
PINEAPPLE DELIGHT
1 pint milk
2 beaten egg yolks
2 beaten egg whites
1 pint cream
Toasted coconut
1 cup sugar
1 package lemon jello
116-ounce can crushed pineapple
1 angel food cake
Cook milk, sugar, and yolks
together until mixture coats a
spoon. Pour over 1 package lemon
jello until it starts to set. Fold in 2
beaten egg whites, pineapple
(drained) and whipped cream.
Tear angel food cake into bite
sized pieces and alternate custard
and cake in 13 x 15-inch pan, ending
with custard. Garnish with toasted
coconut.
Barbara Russell
Pine Bush, NY
CHERRY STREUSEL CAKE
1 Vz cups flour
2 eggs, slightly beaten
1 teaspoon vanilla
1 cup sugar
% cup milk
3 teaspoons baking powder
5 tablespoons melted butter
1 quart cherries, pitted and
drained
Sift together flour, sugar, baking
powder. Mix eggs and milk, and
stir into flour mixture. Add melted
butter, vanilla and beat well. Pour
into greased and floured 9 x 13-inch
pan. Spread cherries over cake.
Cover with streusel crumbs. Bake
at 400°F. for 10 minutes, then
375°F. until done (about 30
minutes). Serve hot or cold with
milk or ice cream.
STREUSEL CRUMBS
FORTOPPING
3 /4 cup butter
1 Vz cups flour
1 teaspoon cinnamon
1V« cup sugar (either brown or
white or some of each mixed
together.
Use pastry blender to make
crumbs.
a watermelon with lots of fresh fruit for a tasty, attractive treat.
FRESH SOUR CHERRY
PIE
4 cups ground raw sour cherries
4 tablespoons cornstarch
1 Va cups sugar
1 teaspoon baking powder
3 drops red food color
Mix above ingredients in heavy
saucepan. Bring to boil over low
heat, stirring constantly. Cool 10
minutes. Add food coloring. Cool
and pour into baked pie crust. Chill
thoroughly. Top with whipped
cream.
Good also with fresh
strawberries or raw peaches. Only
use ‘ a of above recipe and slice 2
cups of raw fruit in bottom of
baked pie crust. Pour chilled
cooked mixture over top. Omit
food color for peaches.
BLUEBERRY BUCKLE
COFFEE CAKE
% cup sugar
hi cup shortening
legg
M> cup milk
2 cups flour
2 teaspoons baking powder
Little salt
2 cups blueberries, fresh or fresh
frozen
Mix sugar, shortening, and egg
thoroughly. Stir in milk. Sift
together and stir in flour, baking
powder, and salt. Blend in
blueberries.
Grease and flour a 9 x 9 x 13-inch
square pan, spread batter in pan.
Sprinkle with-
V 2 cup sugar
l /a cup flour
l/ 2 teaspoon cinnamon
‘-4 cup butter
Mix together, sprinkle over
batter. Bake in 375°F. oven for 40
to 45 minutes.
L.F. Rodes
Waynesboro
Serve this fresh blueberry cobbler warm or with whipped
cream.
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.
Betty Biehl
Mertztown
Recipe Topics
July
28
August
July is Beef Month
4 Quick'n easy Casseroles
11 Brownies & Cookies