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
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Now Offer Leasing
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«N 4
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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
*'/