BB—Lancaster Farming, Saturday, September 29,1984 CHEDDAR APPLE BREAD 2 1/ 2 cups flour 3 /4 cup sugar 1 tablespoon baking powder ‘/z teaspoon salt l 'z teaspoon cinnamon 2 eggs 3 /4 cup milk v 3 cup Squeeze Parkay margarine 2 cups shredded sharp natural cheddar cheese Cook’s Question Comer QUESTION - Mary Ellen Wise would like a recipe for fudge like you used to buy at a Silco store about 25 years ago QUESTION - Andrew C Keener Womelsdorf would like a good recipe for cup cheese ANSWER - Mrs Harold Sensemg requested a recipe for peanut butter gems Thanks go to Mrs Daniel Gehman, New Holland, for sending her recipe and to all the others who shared their favorites Peanut Butter Cup Candy Base; IV2 cups graham cracker crumbs 11/;I 1 /; sticks or 3 4 cup margarine Frosting 1 pound confectioners sugar V* stick or 6 tablespoons margarine To make base, melt margarine Add peanut butter, stir until smooth Stir in graham cracker crumbs and con fectioners sugar, mix well Pat mixture into greased BxB inch pan To make frosting, melt margarine Sift together con fectioners sugar and cocoa, stir in melted margarine and vanilla Add enough that frosting will spread easily Spread frosting over peanut butter base Chill ANSWER - Charlotte Oberholtzer, Mount Joy, requested a recipe for crazy dough pizza Thanks go to Dons Grube, New Providence, for sending in her recipe and to all the others who shared their recipes Batter 1 cup flour 1 teaspoon oregano 2 eggs Topping IV? pounds ground beef browned 1 cup pizza sauce or or tomato sauce Brown meat, dram and set aside Lightly grease pizza pan and dust with flour Prepare batter by combining flour, salt, seasoning, pepper, eggs and milk, mixing until smooth Pour batter into pan, tilting to cover bottom Arrange topping of meat, onion and mushrooms over batter Bake at 400° F for 25 to 30 minutes or until pizza is brown Remove from oven, drizzle with sauce and sprinkle with cheese Bake 10 to 15 minutes longer ANSWER - A few weeks ago Mrs Ray Keeny, New Freedom, shared her butter recipe with a reader This week she wants to share a new recipe that she likes even better Put 2to 2 V? cups heavy cream in food processor and turn it on Whip for two minutes until butter forms Pour off buttermilk and wash the butter until the water is pretty clear Salt to taste Suggestion Save buttermilk is use for baking Fresh Bread (Continued from Page B 6) 1 1 z cups chopped peeled apple 3 4 cup chopped nuts Combine dry ingredients. Add combined eggs, milk and oil; mix well. Stir in remaining ingredients. Spoon into well greased and floured 9x5-inch pan. Bake at 350°F. for 1 hour and 15 minutes. Let stand 5 minutes; remove from pan. t 9 -t • I I A cups smooth peanut butter 1 pound confectioners sugar ‘4 cup unsweetened cocoa 1 teaspoon vanilla Milk Crazy Dough Pizza 1 teaspoon salt 1/8 teaspoon pepper 2 h cups milk % cup chopped onion 1 4-ounce can mushroom pieces, drained 1 cup Mozzarella cheese shredded Butter 1 f CHEESE CARAWAY BATTER BREAD 1 package active dry yeast 1 1 4 cups warm water (105-115°F) 1 cup shredded sharp Cheddar cheese, about 4 ounces 2 tablespoons shortening 2 tablespoons sugar 2 teaspoons salt 1 teaspoon caraway seed cups flour Melted butter or margarine In large mixer bowl, dissolve yeast in warm water. Add cheese, shortening, sugar, salt, caraway seed and 2 cups of the flour. Blend *2 minute on low speed, scraping bowl constantly. Beat 2 minutes medium speed, scraping bowl occasionally. (By hand, beat 300 vigorous strokes.) Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover; let rise in warm place until double, about 30 minutes. Stir down batter by beating about 25 strokes. Spread evenly in greased loaf pan, 9x5x3 inches. Smooth out top of batter by patting Morton Buildings Now Offer Leasing ♦ r *f' f *** «N 4 WEATHER VANE Ph.ihpsbur* nj0«865 into shape with floured hands. Cover; let rise until double, about 40 minutes. Heat oven to 375°F. Bake 45 minutes or until loaf sounds hollow when tapped. Brush top with melted butter. Remove loaf from pan; cool on wire rack. WHOLE WHEAT BREAD 2 packages active dry yeast *4 cup water 2* 2 cups hot water V 2 cup brown sugar *4 cup shortening 3 teaspoons salt 3 cups stirred whole wheat flour 5 cups sifted all-purpose white flour Soften actjve dry yeast in l /4 cup warm (110°F) water. Combine hot water, sugar, salt and shortening. Cool to lukewarm. Stir in whole wheat flour and 1 cup white flour. Beat well. Stir in softened yeast. Add enough of remaining flour to make a moderately stiff dough. Turn onto a lightly floured surface. Knead until smooth and satiny (10- 12 minutes). Shape dough in a ball; vith every building purchased m oifirtiercial dfc. y # Morton buildings Call or writ* today to arranga to aaa and haar mora raasdna why you ahould own a Morion Building 1185 York Rd Gettysburg PA 17325 Rd #lO Box 76 Meadville PA 16335 State College Box 361 Centre Hall PA 16828 Box 126 1918 Industrial Drive Culpeper VA 22701 PO Box 187 Harrington DE 19952 place in lightly greased bowl, turning once to grease surface Cover and let rise in warm place until double (about 1M« hours) Punch down. Cut in two portions; shape each in smooth ball. Cover and let rest 10 minutes. Shape into 2 loaves; place in greased Bl'2x8 I '2x4 1 /2x2 1/ 2-inch loaf pans. Make more loaves if pans are smaller rise until double (about hours.) Bake in moderate oven (375°F.) about 45 minutes. Cover with foil last 20 minutes if top crust becomes too brown. Sara Jane Fulmer W*st Newton 4^ ERECTED ON YOUR LEVEL S Ph 717(334 2168 Ph 814/336 5083 Ph 814/364 9500 Ph 201/454 7900 Ph 703/825 3633 Ph 302/398 8100 *'/
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