Celebrate Washington's
Birthday With Cherries
It’s no wonder George
Washington chopped down a
cherry tree. The tree’s luscious red
fruit is irresistible to even the
most stalwart individuals.
And as cooks observe
Washington’s birthday this month,
many will turn to cherries for their
central ingredient.
Lancaster Farming readers
have their own battery of cherry
recipes to celebrate this famous
president’s birthday. Everything
from pudding to salad will earn
applause from family and friends
when cherries are included.
Enjoy the cherry recipes
featured below and don’t forget to
share your own recipes too. The
topics for the next three weeks are
listed below!
FRUIT BLOSSOM COOKIES
WITH CHERRY FILLING
% cup shortening
% cup sugar
legg
% teaspoon vanilla
2 cups sifted flour
teaspoons baking powder
V« teaspoon salt
2 tablespoons milk
Fruit filling
Cream together shortening and
sugar. Add egg; beat until light
and fluffy. Add vanilla. Sift
together flour, baking powder and
salt. Add to creamed mixture
along with milk. Divide dough in
half. Chill fori hour.
Roll dough 1/16 to 1/8-inch thick.
Cut with 3-inch scalloped cookie
cutter. Place about Vi teaspoon
filling in center of half the cookies.
Place IMt inches apart on greased
baking sheet. Cut out centers of
remaining half of cookies with 1-
inch round cutter; place on filled
bottoms and press edges together
with fork to seal.
Bake in 350*F. oven for 10 to 12
minutes. Remove from pan. Cool
on racks. Makes about 2 dozen.
Cherry pie filling: Mash ¥« cup
cherry pie filling.
CHERRY TORTE
1 cup flour
1 cup graham crackers, crushed
Vi cup confectioner’s sugar
1 cup chopped nuts
1 cup butter
Mix together and bake in cake
pan for 10 to 15 minutes at 400*F.
Cool this before adding the rest.
8 ounces cream cheese
1 cup confectioner’s sugar
% teaspoon vanilla
% pint cream or 1 cup whipped
cream
Pour on crust, cool then add
cherry pie filling.
Rosene F. Martin
Myerstown
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 366,1 ititz, PA 17543
February
14-
21-
28-
Bone On The Range
CHOCOLATE CHERRY
FILLED CAKE
Cake:
Vi cup very warm water (105-
115*F.)
1 package active dry yeast
1 cup milk
1 tablespoon sugar
2Vi cups all-purpose flour
Vi cup (1 Vi sticks) butter
2 cupssugar
Vi cup hot water
Vi cup cocoa
3 eggs, slightly beaten
1 teaspoon baking soda
Vi teaspoon salt
% teaspoon cinnamon
V* teaspoon nutmeg
V 6 teaspoon vanilla extract
Vi teaspoon almond extract
Filling:
1 package (3% ounce) instant
French vanilla pudding and pie
filling
1 cup whipping cream
% cup milk
% cup toasted sliced almonds
1 can (1 pound 5 ounces) cherry pie
filling
Confectioner’s sugar, u desired
For cake, dissolve yeast in warm
water. Heat milk to 110°F. to
120*F. Combine yeast mixture,
milk, 1 tablespoon sugar and IVt
cups flour in large mixing bowl.
Beat on medium speed of mixer
until smooth, about 2 minutes.
Cover; let rise in a warm place
until mixture is doubled in bulk
and light and spongy, about 45
minutes. Meanwhile, cream butter
and 2 cups sugar in small mixing
bowl until light and fluffy; set
aside. Combine hot water and
cocoa until smooth; cool to
lukewarm. Add butter mixture and
cocoa mixture to yeast mixture.
Beat in eggs, remaining 1V« cups
flour, baking soda, salt, cinnamon,
' nutmeg and extracts. Beat at low
speed of mixer 5 minutes, scraping
sides of bowl occasionally. Pour
into well buttered and floured 12-
cup bundt pan. Let rise, un
covered, in warm place until about
1-inch from top of pan. Preheat
oven to 3SO*F. Bake 40 to 45
minutes or until a wooden pick
inserted in center comes out clean.
Let rest in pan 15 minutes. Remove
from pan and cool completely on
wire rack. To serve, split cake in
half horizontally. For filling, beat
pudding mix, whipping cream and
milk in small mixing bowl on
medium speed of mixer until thick
and fluffy, about 2 minutes,
scraping sides of bowl frequently.
Place bottom of cake on serving
plate. Spread filling over nuts. Top
with top portion of cake. Dust with
confectioner’s sugar
Recipe Topics
Valentine Sweat Treats
Potatoes
Carte Frosting
r -*mr
Cherry lovers look forward to George Washington birthday and the luscious treats
creative cooks concoct to celebrate it. Cherry pie is a traditional favorite.
CHERRY NUT ANGEL FOOD
1 cup flour
y* cup plus 1 tablespoon granulated
sugar
Measure and sift three times.
1% cup egg whites
1 Vz teaspoon cream of tartar
Pinch of salt
1% teaspoons vanilla
Beat egg until foamy; gradually
add y* cup sugar, 2 tablespoons at
a time. Beat each time about 10
seconds. After last addition, beat
until whites hold stiff peaks. Fold
in flour mixture. Add Vi cup
crushed fresh cherries or
maraschino cherries and Vz cup
ground nuts. Bake in greased tube
pan for 1 hour at 350°F. Invert cake
on rack to cool.
WINTER FRUIT BOWL
1 1-pound can pitted dark sweet
cherries
113Vfc-ounce can pineapple tidbits
1 11-ounce can mandarin orange
segments
1 cup seedless grapes
1 tart apple
Dressing (optional)
% cup dairy sour cream
1 tablespoon honey
1 tablespoon orange juice
Chill all fruit. Drain thoroughly,
place in large bowl with grapes.
Cut apple into thin wedges, add to
fruit. Combine dressing
ingredients, add to fruit if desired.
Toss until fruit is well coated.
CHERRY CHEESE SALAD
1 3-ounce package raspberry
flavored gelatin
2 cups boiling water
1 (1 pound 5 ounce) can cherry pie
filling
1 3-ounce package lemon flavored
gelatin
13-ounce package cream cheese
Va cup salad dressing or mayon
naise
18-ounce can crushed pineapple
Ms cup heavy cream whipped
1 cup miniature marshmallows
3 tablespoons chopped pecans
Dissolve raspberry gelatin in 1
cup boiling water; stir in cherry
pie filling. Pour into a 9-inch
square pan and chill until partially
set. Dissolve lemon gelatin in 1 cup
boiling water. Beat together cream
cheese and salad dressing.
Gradually add lemon gelatin. Stir
in undrained pineapple. Fold in
whipped cream, then mar
shmallows. Spread evenly over
cherry layer; sprinkle top with
pecans. Chill. Makes 9 servings.
CHERRY PIE
2 1-pound cans pitted sour red
cherries, packed in water
% cup sugar
3 tablespoons cornstarch
Double crust pastry
Drain cherries; reserve % cup
liquid. In large bowl, stir together
sugar and cornstarch. Gradually
stir in reserved liquid until smooth.
Add cherries; toss to coat well.
Line 9-inch pie plate with one-half
pastry rolled to 1/8 inch thickness,
allowing 1-inch overhang. Spoon
cherry mixture into pie plate. Roll
remaining pastry into 12-inch
circle. With pastry wheel or knife,
cut into 10 Vz-inch strips. Place 5 of
the strips over filling. Weave
lattice crust with remaining strips
by folding back alternate strips as
each cross strip is added. Fold
trimmed edge of lower crust over
Betty Biehl
Allentown
Despite warnings about the link between eating eggs and heart
disease, most people can eat as many eggs as they please without
risk, according to research conducted by Dr. Margaret Flynn,
professor emeritus, department of family medicine, University of
Missouri.
Dr. Flynn fed eggs to 70 people who alternated eating three eggs
a day for three months with eating no eggs for three months and
found only minor changes in the amount of serum cholesterol in
their blood. The study concluded that 85 percent of Americans
metabolize cholesterol correctly. Dr. Flynn said most people need
not worry about what foods they eat, as long as they maintain a
normal weight and eat in moderation.
This week’s featured recipe uses hard-cooked eggs in a
vegetable-rich filling mixture. Pronto Egg-Ritos, a cool, fresh
tasting burrito recipe, won Kathleen Stubler of Kansas City,
Kansas, first place in the adult division of the 1986 National Egg
Cooking Contest.
1 cup chopped tomatoes
1 cup (4 ounces) shredded Monterey Jack cheese
V* cup chopped green onions with tops
8 hard-cooked eggs, chopped
1% cups chopped fresh spinach (about 2 ounces)
1 cup (8 ounces) picante sauce, divided
1 can (16 ounces) refried beans
Va can (4 ounces) drained chopped green chilies
IV4 teaspoons chili powder
8 8-inch flour tortillas
1 cup (8 ounces) dairy sour cream
Green onion fans, optional
In large bowl, toss together tomatoes, cheese and onions. Set
aside V 4 cup of the mixture. To remaining mixture, stir in eggs,
spinach and 2/3 cup of the picante sauce. Set aside.
In small bowl, blend together beans, chilies and chili powder.
Spread Vi cup of the bean mixture on each tortilla. Spoon V£ cup of
the reserved egg mixture down center of each tortilla over beans.
Carefully roll tortillas, fastening with wooden pics, if necessary.
Stir together remaining picante sauce and sour cream. Spread 2
tablespoons of the sour cream mixture over each rolled tortilla and
top each with 1 tablespoon of the reserved tomato-cheese mixture.
To serve, on large round platter, arrange tortillas in wheel fashion.
Garnish with onion fans, if desired. ,
ends of strips; seal and flute. Bake
in 425°F. oven for 15 minutes.
Reduce heat to 350°F. and bake 45
minutes longer or until crust is
golden and filling is bubbly. Makes
19-inch pie.
CHERRY CUSTARD
3 tablespoons flour
3 tablespoons granulated sugar
2 eggs
Pinch of salt
Mix above ingredients together
with mixer, then blend in:
2 cups milk (can add a little extra
milk if needed at end to fill dish to
top). Then stir in cherries (about 1
pint) and lasty fold in stiffly beaten
egg whites. Bake 50 minutes (at
400®F. for the first half and. 375 # F.
for the second half).
Featured Recipe
Pronto Egg-Ritos
•? -*5l
x ( - *
Mrs. Robert G. Moser
Barto
(Turn to Page B 8)