Satisfy Your Sweet Teeth
Neturelly HYith Fresh Fruit
If you have a sweet tooth that’s
aching for a treat, turn to fruit for
satisfaction. These luscious, Juicy
tidbits are the natural solution to a
quest for a nutritious way to satisfy
craving for sweets.
Summer’s bountiful offering of
fresh fruits includes peaches,
pears, blueberries, cherries,
strawberries, cantaloupes and
watermelons.
Try building your dessert around
fruit, or add a few chunks of fresh
fruit to a muffin or bread recipe.
Fruit tastes great in a wide variety
of ways, but perhaps it’s best when
picked right from the tree!
MUMBLERS
Crumbs for top and bottom:
% cup soft butter
I cup brown sugar
V 4 teaspoon salt
Vi teaspoon soda
cups flour
IVi cups rolled oats
Put Vi of crumbs in a greased
pan, keeping the rest for the top.
Thicken desired fruit and put
between crumbs and bake. Any
kind of fruit may be used:
cherries, blueberries,
strawberries, raisins, etc.
Martha Oberholtzer
Mlffllnburg
FRUIT SLUSH
1% cups sugar (scant)
3 cups hot water
16-ounce can frozen orange juice
Mix together and add 8 mashed
bananas and 1 20-ounce can
crushed pineapple. Freeze several
hours or until mushy.
A very good refreshing treat on a
warm summer day!
Maryann Esh
Klnzers
SPICY FRUIT FOLD-UPS
3 large fresh peaches, pitted,
peeled, sliced and dipped in lemon
juice (nectarines, apples or pears
could be substituted)
6 tablespoons brown sugar
% teaspoon cinnamon
% teaspoon nutmeg
2 tablespoons butter or margarine
On six square pieces of heavy
duty aluminum foil, place peach
slices (about one half peach per
square). If preferred, other fruits *
such as nectarines, apples or pears ♦
could be substituted. Mix brown
sugar and spices in a small bowl.
Sprinkle 1V« tablespoons mixture
on each peach packet. Dot with
small piece of butter. Wrap foil
around and seal edges. Place
among hot coals. Turn once or
twice. Cook about 15 or 20 minutes,
until bubbly and tender. Serves 6.
Serves 6.
Recipe Topics
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.
August
2- Fruit Pies
9- Tomatoes
16- Jams & Jellies
Borne On The Range
PLUM NUT MUFFINS
I V* cups all-purpose flour
3 teaspoons baking powder
hi teaspon salt
hi cup sugar
Ihi cups wheat bran shreds cereal
IV* cups milk
legg
% cup vegetable oil
1 cup bite-sized pieces plums
(about Vi pound)
Vi cup finely chopped nuts
2 tablespoons sugar
V* teaspoon cinnamon
2 tablespoons melted butter
Stir together flour, baking
powder, salt and sugar; set aside.
Measure cereal and milk into large
mixing bowl. Stir to combine. Let
stand 2 to 3 minutes or until cereal
is softened. Add egg and oil; beat
well. Stir in plums and nuts. Add
flour mixture, stirring only until
combined. Portion batter evenly
into greased 2%-inch muffin cups.
Bake in 400*F. oven about 25
minutes or until lightly browned.
Mix sugar and cinnamon together.
Brush tops of hot muffins with
melted butter and,sprinkle with
cinnamon and sugar. Remove
from pan and serve hot. Makes 12
muffins.
PEACHCOBBLER
Vz cup sugar
Vz cup milk
2 cups fresh peaches, cut in slices
Vz cup flour
1 teaspoon baking powder
Combine sugar, flour, milk and
baking powder. Pour into a 9x9-
inch greased baking pan. Add
peaches. Bake at 350*F. for 40
minutes.
STRAWBERRY SHORTCAKE
2Vz cups flour
2 teaspoons baking powder
Vz teaspoon salt
2 eggs
1 cup sugar
1 cup milk
2 tablespoons butter
1 teaspoon vanilla
Sift flour; measure and add
baking powder and salt. Sift again.
Sift dry ingredients together. Beat
eggs and add sugar, milk and
flavoring. Combine egg mixture
with dry ingredients. Add melted
butter and beat until thoroughly
blended. Pour into 2 greased 8-inch
cake pans. Bake at 375°F. for 25 to
30 minutes. Pour strawberries
over top and enjoy. Don’t forget
your glass of milk!
K. Zimmerman
Fleetwood
STRAWBERRY-RHUBARB
COBBLER
3 cups cut up rhubarb (about 1
pound)
1 cup sugar
V* cup water
1 cup all-purpose flour
2 tablespoons sugar
IVz teaspoons baking powder
Vi teaspoon salt
2 tablespoons butter
Vz cup milk
2 cups sliced strawberries (about 1
pint)
3 tablespoons butter
2 tablespoons water
1 tablespoon cornstarch
1 teaspoon fresh lemon juice
Sweetened whipped cream
Combine rhubarb, 1 cup sugar
and V« cup water in an electric
frypan or large skillet with cover.
Cook, covered, until tender, about
25 minutes. Meanwhile, combine
flour, 2 tablespoons sugar, baking
powder and salt in a large mixing
bowl. Cut in 2 tablespoons butter
until mixture resembles coarse
crumbs. Add milk all at once; stir
with a fork until dough clings
together; set aside. Stir
strawberries and 3 tablespoons
butter into cooked rhubarb.
Combine 2 tablespoons water,
cornstarch and lemon juice until
smooth; stir into rhubarb
strawberry mixture. Bring mix
ture to simmering, stirring con
stantly. Drop biscuits by rounded
tablespoonfuls onto simmering
fruit mixture; cover and cook until
dough is thoroughly baked, about
15 minutes. Serve warm topped
with sweetened whipped cream.
FROSTED MELON
1 large ripe melon (cantaloupe or
honeydew)
1 package flavored gelatin (flavor
depends on kind of melon and
preference)
2 cups boiling water
1 large apple, peeled and cubed
1 large peach, peeled and cubed
44 cup blackberries
12 seedless grapes
2 8-ounce packages cream cheese,
softened
44 to % teaspoon light cream
% teaspoon mace
144 cups finely chopped pecans
1 head romaine, washed, crisped
In large medium saucepan or
bowl, dissolve gelatin in boiling
water. Cool. Slice a large enough
piece off the end of the melon to
allow seeds to be scraped out using
Serve a warm, fragrant cobbler, freshly cooked during dinner
a long-handled spoon. Peel melon.
Fill two-thirds full with gelatin and
fruit pieces to fill cavity. Chill until
firm. Be sure melon sits upright to
avoid spilling.
In medium bowl, mix cream
cheese with cream (a few drops at
Here’s a recipe that will delight dinner guests every time. This
Summer Fruitcake recipe features a chocolate cake interspersed
with layers of summer’s finest fruits - strawberries, peaches,
blueberries and cherries.
3 A cup cocoa
Vz cup sugar
yz cup water
Va cup shortening
Vz cup butter
1V» cups sugar
1 teaspoon vanilla
3 eggs
1% cups unsifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
% cup milk
Citrus Filling (recipe below)
Sweetened fresh fruit: IVi cups each: strawberries, sliced peaches,
blueberries or cherries
Vz cup green grapes
Combine cocoa an Vz cup sugar in a saucepan; add water and
shortening. Cook and stir constantly over low heat until shortening
is melted and sugar is dissolved. Remove from heat; cool. Cream
butter with IVi cups sugar and vanilla in large mixer bowl. Add
eggs, one at a time, beating after each addition. Blend in chocolate
mixture. Combine flour, baking soda and salt; add alternately with
milk to creamed mixture. Pour into two greased and floured 9-inch
cake pans. Bake at 350°F. for 35 to 40 minutes or until cake tester
inserted in center comes out clean. Cool 10 minutes; remove from
pans. Cool completely.
With serrated knife, carefully slice each cake layer in half
horizontally to make four thin layers. Place 1 layer on serving
plate; spoon about 44 cup citrus filling onto layer. Top with 1 cup
sliced sweetened fruit. Reserve remaining for top layer. Top with
second layer; repeat with filling and fruit until all layers are
stacked. Arrange remaining % cup of fruit in decorative design on
top layer. Top with any remaining glaze. Garnish with grapes.
Citrus FilUng
1 cup sugar
44 teaspoon salt
3 tablespoons cornstarch
1 cup orange juice
44 cup lemon juice
44 cup water
1 tablespoon butter
1 teaspoon grated orange rind
44 teaspoon grated lemon rind
Combine first 5 ingredients and water in saucepan. Cook over
medium heat, stirring constantly, until mixture boils. Boil and stir
1 minute. Remove from heat; stir in remaining ingredients. Chill.
Makes about % cups filling.
a time) and mace. Dry exterior of
melon with paper towel and spread
cream cheese mixture over entire
surface. Roll melon in chopped
nuts. Chill again until gelatin is
firm and outside coating is firm.
Featured Recipe
Summer Fruitcake
(Turn to Page B 8)