Daily Ingredients Add Up
To Scrumptious Desserts
Ask anyone with a sweet tooth
which part of a meal is their
favorite and they are sure to an
swer DESSERT!
And some of the most luscious
desserts feature fresh dairy
ingredients. There are creamy
custard pies, smooth refreshing ice
cream, and thick, rich cheesecake
to name just a few.
In addition to their great taste,
dairy desserts offer essential
vitamins and calcium needed for a
healthy body.
To those who shared dairy
dessert recipes Lancaster Far
ming extends a hearty thank you!
We’re sure others will enjoy ser
ving dairy desserts this week and
in the weeks to come.
You still have time to share a
dairy recipe with us. Just write
your recipe on a card or sheet of
paper along with your name and
address and send it to Sue Keene,
Lancaster Farming, P.O. Box 366,
Lititz, PA 17543. We’ll send a gift
your way to thank you for your
recipe.
NEOPOLITAN
ICE CREAM CAKE
12 ladyfingers, split in half (1
package)
1 pint strawberry ice cream,
softened
1 pint vanilla ice cream, softened
1 pint chocolate ice cream, sof
tened
Sweetened whipped cream
Chocolate curls
Chocolate sauce
Place a 2-quart mold or mixing
bowl in freezer at least 30 minutes.
Line bottom and sides of chilled
mold with ladyfingers. Return to
freezer for 30 minutes. Spread
strawberry ice cream in bottom of
lined mold. Return to freezer until
firm. Repeat with vanilla and
chocolate ice creams. Freeze
several hours or overnight. To
serve, unmold by dipping briefly
into cool water and loosening rim
with small spatula; invert onto
chilled .serving plate. Decorate
with whipped cream piped through
a fluted pastry tube and chocolate
curls. Spoon chocolate sauce over
each serving.
CUSTARD PIES
2 eggs, well beaten
Add:
cup sugar
1 tablespoon flour
Scant 2 cups milk
A little salt and vanilla
Bake at 425°F. for 15 minutes, at
375°F. for 15 minutes and at 350°F.
for 15 minutes. Makes two 8-inch
pies.
Lillian Smucker
Lykens
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
June
21-
28-
July
5-
Bone On The Range
Crust:
1 cup zweiback crumbs
6 tablespoons butter, melted
% cup sugar
% cup flaked coconut
Filling:
2 pints raspberry sherbet, softened
2 pints vanilla ice cream, softened
1 cup sliced peaches, chilled
Sauce;
1 10-ounce package frozen rasp
berries, thawed
Vz cup sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
Preheat oven to 350°F. For crust,
combine all ingredients. Press
onto bottom and sides of a 9-inch
springform pan. Bake 10 to 12
minutes, or until golden. Cool
completely on wire rack. Freeze at
least 1 hour.
For filling, spread raspberry
sherbet in bottom of frozen crust.
Return to freezer until firm.
Spread vanilla ice cream over
sherbet. Freeze several hours or
overnight.
Meanwhile, for sauce, drain
raspberries, reserving liquid.
Combine sugar and cornstarch in
small saucepan. Combine rasp
berry liquid and enough water to
make 1 cup. Stir into sugar and
cornstarch until smooth. Heat to
boiling, stirring frequently, until
thickened. Cook 2 additional
minutes, stirring occasionally.
Fold in raspberries and lemon
juice. Cool; then refrigerate.
To serve, place springform pan
on serving plate. Remove sides of
pan; arrange peach slices on top of
vanilla ice cream. Drizzle a small
amount of raspberry sauce over
peaches. Cut into slices. Serve with
additional raspberry sauce
spooned over each serving.
CHEESECAKE COOKIES
cup packed brown sugar
Vz cup walnuts, chopped
1 cup flour
% cup butter
18-ounce package cream cheese
V« cup sugar
legg
1 teaspoon lemon juice
2 tablespoons milk
1 teaspoon vanilla
Mix the brown sugar, walnuts
and flour. Stir in butter and mix
until crumbly. Reserve one cup.
Press the rest into an 8-inch square
pan and bake in 350°F. oven for 12
to 15 minutes. Beat cheese with
sugar. Beat in egg. Add the lemon
juice, milk and vanilla. Blend.
Pour onto baked crust, top with
reserved crumbs. Bake 25
minutes. Cool and chill.
Verna L. Fisher
Willow Street
Recipe Topics
Dairy Dinners
Puddings and Custards
Picnic Foods
PEACH MELBA
ICE CREAM CAKE
Enjoy easily-made Neapolitan Ice Cream Cake and Peach Melba Ice Cream Cake.
CUSTARD PIE
Crust:
Crush 1 package graham
crackers until fine with rolling pin.
Pour into pie plate. Melt 1 stick
butter. Add to crackers and mix
well. Crush flat with another pie
pan.
Filling:
2 tablespoons butter
V« cup cornstarch
% cup sugar
M> teaspon salt
2 cups milk
2 egg yolks, slightly beaten
1 teaspoon vanilla
Melt butter. Blend in cornstarch,
sugar and salt. Add milk slowly.
Heat to boiling over direct heat.
Stir in slightly beaten egg. Return
to heat to cook for 2 minutes. Stir
constantly. Add vanilla. Pour into
crust. Beat egg whites, add 2
tablespoons sugar and put on pie
for meringue. Brown in 400°F.
oven for 5 minutes.
LEMON CHEESECAKE
28 graham crackers, crushed
Vt cup ground nuts, optional
% cup melted butter
1 3-ounce package lemon-flavored
gelatin
1 cup boiling water
18-ounce package cream cheese
1 cup granulated sugar
1 teaspoon vanilla
Mix first 3 ingredients together
and spread in bottom of an oblong
pan. Pat down firmly, leaving a
few crumbs to sprinkle on top. Mix
gelatin in boiling water and allow
to cool while you cream the cream
cheese, sugar and vanilla. Add
gelatin mixture and blend 2
minutes more. Whip 1 large can
condensed or evaporated milk, add
to cream mixture. Spread over
crumbs. Sprinkle remaining
crumbs on top. Chill for several
hours.
Note: We use 1 cup cream in
stead of evaporated milk. Whip
and follow as recipe indicates.
Christine Rudolph
New Oxford
MEXICAN WEDDING CAKES
1 cup butter
3 /* cup confectioner’s sugar
2 cups flour
1 teaspoon vanilla
1 cup chopped pecans
Mix ingredients in order given.
Roll by hand into small balls about
a /4 inches in diameter. Place on
baking sheet. Bake at 325°F. for
about 30 minutes. Roll in con
fectioner’s sugar while hot. Repeat
when cool. Makes about 3 dozen.
Jeanette Musser
Myerstown
Cheesecake ranks with apple pie as the number one dessert in the
United States according to a 1984 survey by the Gallup
Organization. This rich, creamy dessert, is prepared from fresh
cheese combined with milk, eggs and flavorings.
The cheesecake recipe featured below is from the country kit
chen of Donna Myers, whose husband is featured in a story in this
week’s issue. Myers baked the cake for a fund-raiser; the high bid
was $95.
Barb Allsopp
Summer Hill
Crust:
1 cup flour
cup sugar
1 teaspoon grated lemon peel
’/2 teaspoon vanilla
1 egg yolk
V< cup soft butter
In medium bowl, combine flour, sugar, lemon peel and vanilla.
Make a well in the center. Add egg yolk and butter. Mix with
fingertips until dough cleans side of bowl. Form the dough into a
ball and wrap in waxed paper. Refrigerate one hour. Preheat oven
to 400 # F. Grease bottom and sides of a 9-inch spring form pan.
Remove the sides from the pan. Roll Va of the dough on bottom of
pan. Trim the edges. Bake 8 to 10 minutes or until golden. Mean
while, divide the rest of the dough into 3 parts. Roll each part into a
strip 2% inches wide and about 10 inches long. Put together spring
form pan with baked crust on the bottom. Fit the dough strips to the
side of the pan, joining the ends to line the inside completely. Trim
the dough so that it comes only 3 /< of the way up the side of pan.
Refrigerate until ready to fill.
Filling;
5 8-ounce packages soft cream cheese
1% cups sugar
3 tablespoons flour
IVi teaspoons grated lemon peel
IV2 teaspoons grated orange peel
teaspoon vanilla
5 eggs
2 egg yolks
cup dairy cream
Preheat oven to 500°F. In a large mixer bowl, combine cheese,
sugar, flour, lemon and orange peels and vanilla. Beat at high
speed to blend. Beat in eggs and yolks, one at a time. Add cream,
beating just until well combined. Pour mixture into spring form
pan. Bake 10 minutes. Reduce the oven temperature to 250°F. and
bake 1 hour longer. Let cheesecake cool in pan on wire rack. Glaze
top with red cherry glaze. Refrigerate at least 3 hours.
CHOCOLATE CARAMELS
2 cups brown sugar
Vi cup molasses
Vz cup sweet cream
4 tablespoons melted butter
4 tablespoons cocoa
Boil together for 15 minutes or
soft-ball stage. Pour into buttered
cake pan. When cold, crack into
pieces.
Featured Recipe
Cheesecake
Mrs. Carl Martin
Marion
(Turn to Page B 8)