Sweet Treats
For Sweethearts
It’s love, it’s love that makes the
world go ’round. And on this day
more than any other, love is
supreme as we remember cher
ished friends and family.
Perhaps because love is thought
of as a sweet emotion, lovers fre
quently make gifts of sweet foods.
Confectioners mark Valentine’s
Day as their busiest day of the year.
When thinking of your loves
this year, give them a gift from the
heart and your hands with one of
the delectable treats below.
Sweetheart Lemon
Cream Torte
2 9-inch pie crusts
2 tsp flour
Filling:
Y> cup sugar
3 tbsp cornstarch
'A tsp salt
l/i cups milk
'A cup lemon juice
2 egg yolks
1 tbsp butter
1 cup whipping cream
2 tbsp Confectioners sugar
Topping;
Fruit (strawberries, maraschino
cherries, raspberries)
2 tbsp semi-sweet chocolate
chips
1 tbsp butter
Sprinkle 1 tablespoon flour over
one crust. Turn crust, flour side
down, on ungreased cookie sheet.
Cut a piece of paper into a heart
shape about IO'A inches high and
10 inches wide to use as a pattern.
Place pattern on crust and cut crus
tinto heart shape. Generously prick
crust with fork. Bake at 450
degrees for 9to 11 minutes or until
golden brown. Cool. Repeat with
remaining crust.
In small saucepan, combine
sugar, cornstarch and salt. Gradu
ally add milk. Cook over medium
heat until mixture boils and thick
ens, stirring constantly. Remove
from heat. In small bowl, combine
lemon juice and egg yolks; blend
well. Add about A of the hot milk
mixture to the egg yolk mixture,
stirring constantly to blend. Stir
egg yolk mixture into remaining
milk mixture in saucepan. Cook an
additional two minutes, stirring
constantly. DO NOT BOIL. Stir in
1 tablespoon margarine until
melted. Cover; refrigerate until
cool.
In small bowl, combine whip
ping cream and powdered sugar.
Beat until firm peaks form. Fold
lemon mixture into whipped
cream.
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 Lou Ann Good, Lan
caster Farming, P.O. Box 366, Lititz, PA 17543
Feb.
20-
27-
March
5-
Borne On The Range
To assemble, place one heart
shaped pie crust on serving plate;
spread with half of lemon filling
mixture. Top with second crust
and remaining filling. Arrange
fruit around top edge of tone,
'/ inch from edge. In small sauce
pan, melt chocolate chips and 1
tablespoon margarine. Drizzle
over lemon filling on top of torte.
Refrigerate until serving time.
8-10 servings.
Cheery Cherry Triangles
Vs cup milk
454 cups flour
54 cup sugar
1 teaspoon salt
1 cup margarine
2 packages yeast
4 eggs, beaten
Vi cup warm water
1 can or 1 quart cherry pie filling
Scald milk and set aside. In
large bowl, add dry ingredients.
Dissolve yeast in water. Add
cooled milk to flour mixture. Stir
until well blended and forms a soft
dough. Cover and refrigerate
overnight.
The next day, roll out dough and
cut into triangular pieces. Put 1
heaping teaspoon of Oiling in cen
ter of triangle and bring 3 comers
of the triangle in over center of fill
ing. Bake until light brown at 350
degrees.
Honey Divinity
2 cups sugar
'A cup honey
A cup water
2 egg whites
'A cup chopped nuts
Boil sugar, honey, and water
until syrup spins a thread, about
278 degrees. Pour syrup over well
beaten egg whites, beating conti
nuously. Just before mixture starts
to set, add nuts. When mixture
crystallizes, drop with a spoon
onto waxed paper.
Peppermint Patties
'A cup light com syrup
'A cup butter
Peppermint extract to taste
1 pound Confectioners sugar
Mix ingredient together. Shape
into patties and freeze. When com
pletely frozen, dip in melted
chocolate
Lamb
Low Cholesterol Recipes
Broccoli
Beat eggs in cup, add enough
milk to make one cup. Using a
fork, mix flour, 1 cup sugar, and
baking soda with shortening in a
bowl. Add milk and egg mixture.
Cut dough in half and roll each out
between waxed paper. Place one
on a cookie sheet. Set the other
aside.
Anita Sensenig
East Earl
Boil pineapple, sugar, and
cornstarch until thick. Let stand
until cool.
Spread filling on dough and
cover with second piece of rolled
out dough. Sprinkle with cinna
mon and sugar. Bake in 350
degrees for 35 to 45 minutes, or
until brown.
Betty Biehl
Mertztown
Chocolate Marshmallow
Squares
'A cup butter
V* cup sugar
2 eggs
'A tsp baking powder
1 tsp vanilla
'A tsp salt
1 tbsp cocoa
l A cup flour
'A cup nuts (optional)
2 cups mini-marshmallows
1 cup peanut butter
1 cup semi-sweet chocolate
chips
Luella Sensenig
East Earl
2 cups crispy rice cereal
Cream butter and sugar. Beal in
eggs and vanilla. Stir in flour, salt,
cocoa, and baking powder. Bake in
9x13 inch baking pan. Bake 350
degrees for 15 to 20 minutes.
Spread marshmallows over top
and return to oven for 3 minutes.
Let cool.
In sauce pan, melt peanut butter
and chocolate chips. Remove from
heat and add cereal. Spread over
marshmallows. Cool.
Anita Sensenig
East Earl
Surprise your loved ones with this delicious heart-shaped torte. See the recioe In
this section.
Pineapple Squares
2 eggs
milk
4 cup flour
1 cup sugar
1 cup shortening
1 tsp baking soda
1 can crushed pineapple
Vi cup sugar
2 tbsp cornstarch
Blender Chocolate Mousse
4 eggs
6 ounces semi-sweet chocolate
bits
5 Tbsp boiling water or coffee
2 tsp vanilla OR 2 tsp rum
extract
Separate the eggs, placing the
whites in a small mixing bowl and
the yolks in a cup. Beat the egg
whites until stiff but not dry. Set
aside.
Place the chocolate bits into
blender. Whirl to break up the
pieces. Add boiling water and
blend until smooth.
Add the egg yolks and vanilla.
Blend one minute, or until thor
oughly mixed. Pour the chocolate
mixture slowly over the egg
whites, and fold in gently until no
white shows. Spoon into individu
al dessert dishes or a 1-quart serv
ing dish. Refrigerate 50 minutes or
until firm and well chilled. May be
prepared a day early. Serves six.
Audrey Heffelfinger
Lebanon
Strawberry Parfait Ring
1 cup sugar
'A cup boiling water
Red food coloring
4 egg whites
1 tsp vanilla
'/• tsp salt
2 cup heavy cream, whipped
l'/j cup strawberries
Flaked or shredded coconut
Featured Recipe
Ruth Handy’s Steamed Cherry Pudding
from a century-old Hope family recipe
Beat together:
1 egg
V* cup sugar
Add:
'A cup flour
1/* teaspoon baking powder
Pinch of salt
Dash of vanilla
1 cup pitted sour cherries, canned or frozen .
Pour mixture into lightly greased top of a double boiler. Cover
and steam over boiling water one hour without looking. Serve with
whipped cream, ice cream, or milk and sugar.
1 cup heavy cream, whipped
Combine sugar and water in
sauce pan. Cook over medium heat
until syrup spins a thread (235
degrees). Add a few drops of red
food coloring. Beat egg whites in
large bowl until stiff. Gradually
add hot syrup.
Continue beating until cool and
light. Add vanilla and salt. Fold in
2 cups whipped cream. Pour into a
2-quart ring mold and freeze.
At serving time, unmold and fill
center of ring with strawberries.
Sprinkle top of ring with coconut.
Border the ring with puffs of
whipped cream. Serves 12 to 16.
Jenny Bigelow
Blair County Dairy Princess
Turtle Cookies
A cup butter
1 tsp vanilla
1 cup flour
% cup sugar
2 eggs
3 Tbsp cocoa
'A cup chopped nuts
Melt butter and remove from
heat. Add remaining ingredients.
Stir by hand until well blended.
Drop by teaspoon on walfle iron.
Set at medium heat. Bake 1
minute. Cool and frost.
(Turn to Page B 8)
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