(Continued from Page B 8) CHEESECAKE Mix and cool: 1 regular package lemon gelatin 1 cup hot water Mix: 1 cup sugar 6 ounces cream cheese Add the above mixtures together. Pour slowly and beat in 1 can condensed milk into the first mixture. For crust, mix 34 crushed graham crackers, 1 cup sugar and % cup butter. Mix ingredients together in pie pan and press to form crust. Reserve a few crumbs for the top. RuthStoltzfus Christiana CHERRY CHEESECAKE . 2 8-ounce packages cream cheese % cup sugar 2 tablespoons flour Vz teaspoon salt 3 eggs, slightly beaten 1 cup sour cream V* cup lemon juice 1 teaspoon vanilla 121-ounce can cherry pie filling Beat cream cheese until very soft. Add sugar, flour and salt. Blend well. Add remaining ingredients except cherry pie filling. Mix briskly with a fork. Put in an 8 or 9-inch square pan. Bake 45 minutes at 350*F. Cool. Spread with pie filling and chill. Easy and delicious. CHEESECAKE Crust: 2 cups flour 2 sticks butter 2 tablespoons sugar Mix and pat into the bottom of a 9x13-inch pan. Bake at 350*F. for 15 minutes. Cool. Filling: 18-ounce package cream cheese 1 cup powdered sugar Beat together until smooth. By hand, fold in an 8-ounce container of whipped topping. Spread on cooled crust. Top with favorite pie filling. Refrigerate. Kathy Jessick Elysburg VANILLA ICE CREAM 2 cups sugar 8 tablespoons flour Little salt 4 cups milk 2 quarts thin cream 4 tablespoons vanilla 4 eggs, slightly beaten Combine sugar, flour, salt and egg. Mix well. Pour small amount of milk over egg mixture. Stir vigorously. Return to double boiler and cook until thick. Cool. Add cream and vanilla. Put in ice cream freezer and add remainder of milk. AMAZING COCONUT PIE 2 cups milk 3/ < cup granulated sugar % cup buttermilk baking mix 4 eggs cup butter teaspoons vanilla 1 cup flake coconut Combine milk, sugar, baking mix, eggs, butter and vanilla in a blender container. Cover and blend on low speed for 3 minutes. Pour mixture into greased 9-inch pie pan. Let stand for 5 minutes, then sprinkle with coconut. Bake at 350°F. for 40 minutes. Serve warm or cool. Serves 6 to 7. Note ; Because this pie makes its own crust some people call it an impossible pie. PEPPERMINT ICE CREAM DESSERT 2 cups crushed vanilla wafers V* cup butter V* cup sugar V 4 cup butter 2 squares unsweetened chocolate 2 cups confectioner’s sugar 3 beaten egg yolks 3 beaten egg whites Mi gallon peppermint or mint chocolate chip ice cream Mix crushed vanilla wavers, V* cup butter, and V« cup sugar together well. Spread over the bottom of a 9x13-inch pan. Reserve some crumbs for top. Melt cup butter and chocolate; add beaten egg yolks and confectioner’s sugar and cook together until slightly thickened. Remove from heat, gently fold in beaten egg whties. Spread over wafer crumbs. Cool until firm. Add ice cream. Sprinkle with reserved crumbs. Freeze. BUTTERFINGER DESSERT IVz packages graham crackers, crushed 30 saltine crackers, crushed Vh sticks melted butter 2 small packages instant vanilla pudding 2 cups milk 1 quart vanilla ice cream 2 cups whipped cream 4 Butterfinger candy bars Combine cracker crumbs and butter. Press Vt of mixture into 9x13-inch pan. Combine pudding and milk. Beat 1 minute; add ice cream. Beat until smooth. Pour over crumbs and refrigerate one hour (do not freeze.) Spread with whipped cream. Crush But terfingers and add to remaining crumbs. Spread on top. An easy dessert. C. J. Musser Myerstown CREAM CHEESE AND PINEAPPLE SALAD 1 small package cream cheese 1 package lemon or lime gelatin 1 cup hot water Mix with beater and cool. Add: V 2 cup milk 1 can crushed pineapple Chopped nuts or grated cheese or red cherries may also be added according to season and taste. Linda Miller New Smithville LASAGNA ROLL-UPS 12 fluted lasagna noodles 2 tablespoons butter % cup chopped onion 2 10-ounce packages frozen chopped spinach, thawed and drained cups shredded Mozzarella cheese Vt. cup dairy sour cream legg V* cup butter V« cup flour Vk teaspoons instant bouillon 1/8 teaspoon pepper 1 cup light cream Betty Biehl Mertztown 1 cup milk Vz cup grated Parmesan cheese Cook noodles according to directions. Cool in a large bowl of cold water. Saute onions in 2 tablespoons butter until tender. Combine spinach, cheese, sour cream and egg. Set aside. Melt V* cup butter in saucepan. Add flour, bouillon and pepper; stir in milk and cream. Boil and stir one minute. Remove noodles from water and pat dry. Spread about cup spinach mixture over each noodle. Roll up as a jelly roll. Spread a small amount of sauce on bottom of 2-quart baking dish. Place rolls in dish. Spoon remaining sauce over roll-ups. Sprinkle with Parmesan cheese. Bake at 350°F. for 30 to 35 minutes or until hot and bubbly. Note: I use fresh spinach. Blanch it about 2 minutes and chop. Sandy Sload Litltt Make Dairy Dishes Part Of Your Menu Charlene Gingrich Mercersbnrg Leah Peachey Belleville Nancy Frey New Holland CHOCOLATE ICE CREAM 3 quarts milk 3 cups sugar 4 eggs, beaten 4 tablespoons cocoa 3 tablespoons flour 1 pint cream 3 tablespoons vanilla Heat milk and sugar until almost boding. Combine flour, eggs, cocoa and mix with 1 cup milk. Stir into the hot milk and continue stirring until it comes to a boil. Cool, then add vanilla and cream and freeze. Naomi Esh Myers town LEMON SPONGE PIE 4 tablespoons butter 3 cupssugar Rind and juice of 2 lemons 6 cups milk (scalded) 9 eggs, separated 9 tablespoons flour Pinch of salt Mix egg yolks with sugar, flour and salt. Add lemon juice, rind, butter and milk. Fold in stiffly beaten egg whites. Pour into un baked pie shell and bake at 425°F. for 15 minutes. Then reduce heat to 325°F. until done. Makes 4 large pies. Mrs. Samuel T. Suarey Rebersburg KUGEL % pound fine noodles (very thin ones) 5 eggs 1 cup sugar V* pound butter, melted 1 pound cottage cheese (room temperature, small creamed curd) Vi pound or 8 ounces cream cheese (room temperature) 1 pint half and half cream % teaspoon vanilla Beat together eggs and melted butter. Then add sugar, vanilla, cream cheese, cottage cheese and cream. Put cottage cheese and cream cheese through a strainer or ricer. It will be easy to blend or mix. Cook noodles about 5 minutes or until tender and drain. Pour into glass or baking dish. Pour mixture on top of noodles and stir. Sprinkle with cinnamon. Preheat oven at 450°F. but bake at 350*F. for 1 hour or longer. Serve hot or cold. Mrs. Denise Angstadt Oley PINEAPPLE CHEESE PIE % cups evaporated milk 1 cup drained crushed pineapple V 4 cup sugar Vz teaspoon salt 1 beaten egg V* cup lemon-flavored gelatin 1 cup cream-style cottage cheese, sieved 1 baked 9-inch pie shell Chill milk. Combine pineapple, sugar, salt and egg in heavy saucepan. Cook over low heat until thickened, stirring constantly. Remove from heat and add gelatin, stir until dissolved. Beat milk until thick and fluffy. Fold in the fruit mixture. Fold in cottage cheese. Chill 20 minutes. Put in pie shell and chill overnight. Mrs. Kitty Wagner Elizabethtown In 1846, ice cream and ice cream making were in troduced to the world of the average citizen when Nancy Johnson, an in novative woman from New Jersey, invented the hand cranked ice cream freezer. The now familiar crank and-paddle, freezer-in-a bucket, was an immediate sensation. Commercial ice cream making began in Baltimore in 1851, as milk dealer Jacob Fussell established the first wholesale ice cream business in the U.S....prompted as an outlet for his surplus cream. PEANUT BUTTER ICE CREAM 1 pint heavy cream 1 pint light cream % cup sugar % cup smooth peanut butter 1 small bag M&M’s candies Pour heavy and light creams into cream can. Add sugar. Stir to dissolve sugar with plastic or wooden spoon. Heat peanut butter over hot water in a double boiler until it reaches a pouring con sistency; add to cream. Stir until well mixed. When ice cream is processed, fold in candies. CHEESECAKE 2 8-ounce packages cream cheese 3 eggs Vi pint sour cream (1 cup) % cup sugar 1 teaspoon vanilla Beat together all ingredients and pour into a graham cracker crust. Use a large 9-inch pie tin. Use strawberry, blueberry or cherry pie filling for topping. CHEESECAKE 2 packages plain gelatin dissolved in 1 tablespoon cold water 1 cup granulated sugar 2 egg yolks, beaten 1 cup milk Cook this mixture together for 2 to 3 minutes. Add a little lemon juice and vanilla. When you add lemon it will curdle. Soften 1 pound cream cheese. Add to cooked mixture. Beat 2 egg whites until stiff and whip one cup cream. Mix everything together and pour on top of graham cracker crust. Refrigerate. 15 finely ground graham crackers cup melted butter Mix together and press firmly in a 10x7-inch pan. Bake in a 300*F. oven for 20 minutes. CHERRY CREAM PIE IM> cups sugar % cup flour V 4 teaspoon salt 4 eggs, well beaten 1 quart milk, scalded 1 teaspoon vanilla 2 tablespoon butter Combine first 4 ingredients. Add to milk slowly, stirring constantly. Cool over hot water until thick and smooth. Add flavoring. Pour into baked pastry shell or graham cracker crust. Cool. Top with thickened cherries. Thickened Cherries 2 cups cherries % cup water x k cup sugar 2 tablespoons cornstarch Combine and cook until thickened. Put on top of cream filling. Mrs. Vera Scott Cortland, N.Y. Crust Rebecca Click Quarryville Marigold Allgyer Morgantown ICE CREAM FOR 4-QUART FREEZER 1% quarts milk cups granulated sugar 2 eggs 1 cup brown sugar 1% tablespoons clearjel or corn starch Heat milk, mix eggs, sugars and cornstarch. Slowly mix with milk until boiling, boil a little longer. Cool and pour into freezer can. When cool, add 1 pint cream or 1 can evaporated milk and M tablespoon vanilla. For 8-quart freezer, double ingredients. Lydia K. Stoltzfus Strasburg EASY ICE CREAM 12 cups milk 4 eggs Vi teaspoon salt 2 teaspoons vanilla 3 cups sugar Vh cups instant clearjel 3 to 4 cups cream Mix milk, eggs, salt, and vanilla in a large bowl. Mix sugar and instant clearjel in a small bowl, then beat sugar mix gradually to liquid until well blended. Add cream and mix well. Chill, then freeze in 8-quart freezer. More delicious if fruit is added while freezing. VELVETY CUSTARD PIE 4 slightly beaten eggs Vz cup sugar V« teaspoon salt 1 teaspoon vanilla Slowly stir into this 2% cups scalded milk. Pour at once into unbaked pastry shell. Bake at 475*F. for 5 minutes. Reduce heat to 425*F. and bake 30 minutes longer or until knife inserted halfway between center and edge comes out clean. Annie K. Stoltzfus Oxford PEACH DESSERT 1 package vanilla pudding 1 package peach gelatin 2 cups water 1 small container whipped topping Fruit (peaches) Vanilla wafers In pan, mix vanilla pudding (not instant), gelatin and water. Bring to a boil. Let set to cool; add whipped topping and fruit. Line pan with vanilla wafers and pour gelatin mixture into pan. Let set four hours. Cut and serve. Leah Brubacker Middleburg DAIRY QUEEN ICE CREAM Soak 2 envelopes unflavored gelatin in cup cold water. Heat 4 cups whole milk until hot, but not boiling. Remove from heat. Add gelatin, 2 cups sugar, 2 teaspoons vanilla, 2 teaspoons salt, 3 cups cream. Put in refrigerator to chill 5 to 6 hours before freezing. Makes 1 gallon. Denise Wenger Utltz Lena Shirk Ephrata
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