86-Lancast«r Farming, Saturday, May 3,1986
Homebaked sweets satisfy
after school munchies
When the kids come home from
school (or the farmer from the
field) searching for a snack to tide
them over until dinner, treat them
to some homebaked cookies or
brownies.
Made with the freshest
ingredients from your kitchen,
these sweet delights are the per
fect solution to the munchies.
Below are some of our readers’
favorite cookie and brownie
recipes for you to try.
And don’t forget, we’d love to
publish your tried and true family
recipes on this page too. Look
below for a list of Recipe Topics for
the coming weeks, then send your
recipes to us at Lancaster Far
ming.
During June Dairy Month,
Lancaster Farming will be
featuring dairy recipes throughout
the month. Now is the time to start
searching for the dairy recipe
you’ll share with us.
We will publish your recipes that
feature fresh, wholesome dairy
ingredients like milk, cream,
cheese, sour cream, and ice cream
and reward you with a spaghetti
measurer/server for use in your
kitchen.
RAISIN GRIDDLE COOKIES
3V2 cups sifted flour
1 cup sugar
l l k teaspoons baking powder
1 teaspoon salt
% teaspoon soda
1 teaspoon nutmeg
1 cup shortening
legg
* 2 cup milk
I V4 cups raisins
Sift dry ingredients together into
bowl. Cut in shortening until
mixture is mealy. Beat egg, add
milk and blend. Add egg mixture
and raisins to flour mixture. Stir
until all ingredients are moistened
and dough holds together. Roll on
lightly-floured board to V-»-inch
thickness. Cut with 2-mch round
cookie cutter.
Heat griddle to about 325°F., oil
lightly and place cookies on it. As
the bottoms brown, the tops
become puffy. Then turn and
brown on other side. Serve warm.
Makes about 4 dozen.
To make Lemon Griddle
Cookies, omit raisins and add 1
teaspoon grated lemon rind.
Pack unbaked cookies in freezer
containers with pieces of foil
between them; freeze. Then a few
cookies may be removed from the
freezer at any tune. Let thaw at
room temperature for 15 to 20
minutes.
If you have recipes for the topics listed below, please
share them with us. We welcome your recipes, but ask that
you include accurate measurements, a complete list of
ingredients and clear instructions with each recipe you
submit. Send your recipes to Sue Keene, Lancaster
Farming, P.O Box 366, Lititz, PA 17543
May
10
17
24
Bone On The Range
OLD FASHIONED
MOLASSES COOKIES
2% cups flour
IVz teaspoons soda
1 teaspoon cinnamon
1 teaspoon ginger
Vz teaspoon salt
% cup shortening
% cup sugar
legg
% cup baking molasses
Vi cup strong coffee or buttermilk
Raisins, optional
Sift together first 5 ingredients.
Cream together shortening, sugar,
egg and molasses. Add liquid, then
dry ingredients. Beat about IVz
minutes. Drop by teaspoons on
greased cookie sheet. Using a
pastry brush, brush tops with
beaten egg. Place 3 raisins on top
of each. Bake at 375°F. about 12
minutes.
CHEWY BROWNIES
1 cup flour
Vi teaspoon baking powder
V* teaspoon salt
2 squares unsweetened chocolate
Vs cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1 2 cup chopped pecans
Melt chocolate and butter. Beat
all ingredients but nuts together
until well blended. Stir in nuts.
Pour into greased 9x9x2-mch pan.
Bake at 350°F. about 25 minutes.
Cool and frost.
Frosting:
Combine in saucepan, 6 ounces
semi-sweet chocolate chips, 2
tablespoons butter, 3 tablespoons
milk. Melt over low heat. Pour into
a mixing bowl and beat in 1 cup
confectioner’s sugar. Beat until
smooth. Spread on brownies and
cut into squares.
CHOCOLATE CHIP
OATMEAL COOKIES
1 cup shortening
% cup brown sugar
% cup sugar
2 eggs
1 tablespoon hot water
1 teaspoon vanilla
IV2 cups flour
1 teaspoon soda
1 teaspoon salt
2 cups oatmeal
1 cup chopped nuts
Cream shortening, sugars and
eggs. Add hot water and vanilla.
Sift flour, salt and soda and add to
creamed mixture. Add oatmeal
and nuts; mix. Bake at 350°F. for
10 to 12 minutes or until done.
Pauline Hurst
Newville
Ruth Nolt
Leo la
Recipe Topics
Favorite Side Dishes
Crock Pot Recipes
May is Egg Month
Mrs. Kitty Wagner
Elizabethtown
CARAMEL BARS
1 cup confectioner’s sugar
3 A cup soft margarine
2 cups flour
x k teaspoon baking powder
Mix together until crumbly.
Press in 13x9-inch pan and bake for
15 minutes at 350°F. •
Mix together:
2 cups granola cereal
V/2 cups brown sugar
3 tablespoons flour
1 teaspoon vanilla
2 eggs
1 teaspoon baking powder
Spread over baked layer. Bake
until edges are brown, 18 to 20
minutes. Cool and cut in bars,
about 3xl inches. Makes 36 bars.
Esther Hoover
Ephrata
Crust:
l 2 cup shortening
cup brown sugar
1 cup flour
Mix until crumbly. Press into a
9x13-mch pan. Bake 10 minutes at
350°F.
Topping:
Mix together:
2 eggs, beaten
1 cup brown sugar
1 teaspoon vanilla
2 tablespoons flour
1 teaspoon baking powder
l /z teaspoon salt
1 cup coconut
1 cup chopped nuts
Spread on baked crust. Bake 25
minutes until golden. Cool and cut
in bars.
Mrs. Kitty Wagner
Elizabethtown
BUTTERSCOTCH BROWNIES
Cream together:
M cup butter or margarine
13/4l 3 /4 cups brown sugar.
Add and beat :
2 eggs
1 teaspoon vanilla
Sift;
IV2 cups pastry flour
2 teaspoons baking powder
1 teaspoon salt
Mix until blended. Add ;
V 2 cup nuts
V 2 cup coconut - '
Spread in 13x9-inch greased pan.
Bake at 350°F. for 30 to 35 minutes.
Katie Leinbach
Myerstown
Pan Cookies a la Mode make a perfect mid-afternoon snack for youngsters (or
husbands) with the munchies.
DREAM BARS
Esther Hoover
Ephrata
LEMON BARS
Crust;
2 cups sifted flour
Vs cup sifted 4X sugar
1 cup butter or margarine
Sift flour and confectioner’s
sugar together. Cut in butter until
mixture resembles fine crumbs.
Press mixture into bottom of
13x9x2-inch pan. Bake at 350°F. for
20 minutes.
Filling
4 eggs
2 cups sugar
Vs cup lemon juice (large lemons)
1 4 cup flour
l/ 2 teaspoon baking powder
Beat eggs and add sugar and
lemon juice. Sift V 4 cup flour and
baking powder together and stir
with egg mixture. Pour over baked
crust. Bake at 350°F. for 25
minutes.
Featured Recipe
It’s time to get your entry ready for the 1986 Pennsylvania Egg
Recipe Contest; deadline for mailing recipes to Eggs, Bureau or
Markets, Pa. Department of Agriculture, 3201 N. Cameron St.,
Harrisburg, PA 17110, is July 31.
Recipes entered in the contest must contain at least one egg per
serving and all ingredients should be familiar to most people and
readily available nationwide. Recipes should give exact amounts
and be listed in the order they are used in preparation
Entries will be accepted from current residents ot Pennsylvania
only. Food professionals, staff, board members and immediate
family members of sponsoring organizations (American Egg
Board, Pa. Dept, of Ag, Pa. Egg Marketing Association and Pa.
Poultry Federation) are not eligible.
Send as many recipes as you like, but each recipe should be
printed on a separate piece of paper. Be sure to type name, ad
dress, including county, and phone number on the recipe. State
cook-off contest will be held Sept. 6. Winners will be notified.
The recipe below should help you get started thi">,-ng of other
ways to use eggs!
1 pound fresh spinach
Mi cup salad oil
cup sugar
2 tablespoons vinegar
1 teaspoon finely grated onion
M teaspoon salt
Vi teaspoon dry mustard
6 slices bacon, cooked until crisp, drained and crum tiled
6 hard-cooked eggs, chopped
Wash spinach thoroughly in lukewarm water; drain. Chill to
crisp. Combine oil, sugar, vinegar, onion, salt and mustard. Beat or
blend in blender until dressing becomes thick and syrupy and sugar
is thoroughly dissolved. Tear spinach into bite-size portions; place
in large salad bowl. Add bacon and eggs. Pour dressing over all; let
stand about M hour. Toss to thoroughly mix salad. Makes 6 ser
vings.
PRIDE OF lOWA COOKIES
1 cup brown sugar
1 cup white sugar
1 cup shortening
2 eggs
2 cups flour
Va teaspoon salt
1 teaspoon soda
1 teaspoon baking powder
1 teaspoon vanilla
1 cup coconut
3 cups rolled oats
*a cup chopped nuts or peanuts .
Cream the sugars, shortening
and eggs together. Add sifted dry
ingredients, then vanilla. Stir in
coconut, nuts and rolled oats. Drop
from teaspoon onto greased cookie
sheet. Flatten with a fork. Bake at
375°F. for 8 minutes. Makes 5
dozen.
Vera Scott
Cortland, NY
Egg-Spinach Salad
Margaret Eby
Hagerstown, Md.
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