Treats For
Hungry Hearts
Traditionally Valentine’s Day
promotes chocolates and sweets to
smooth the path to romance. For
those who arc interested in
expressing their love in this way,
this column contains some lucious
desserts.
For the hcallh-conscious cook,
wary of recipes loaded with calo
rics, cholesterol and sugar but
desiring to express love and devo
tion through delightful dishes, this
column includes some diabetic and
low cholesterol recipes.
Whether it’s caloric loaded or
lean and trim, when you serve one
of these dishes to your valentine,
successful love is sure to follow.
After all isn’t the way to a man’s
heart through his stomach?
RICH SWEET DOUGH NUT
ROLL
1 cup lukewarm milk
A cup sugar
1 teaspoon salt
2 packages yeast
2 eggs
'A cup soft shortening
4'A to 5 cups sifted flour
A teaspoon grated lemon rind
(optional)
Mix together milk, sugar and
salt. Add yeast and stir until yeast
is dissolved. Stir in eggs, shorten
ing and rind. Stir in flour until
spongy but not sticky.
Knead until smooth and elastic.
Place in a greased bowl, turning
once to bring greased side up.
Cover with damp cloth and let
rise in warm, draft-free spot until
doubled m size. Punch down. Let
rise again until almost doubled in
bulk. Divide into four portions.
Roll out one portion on a floured
cloth to almost paper thincss.
Walnut Filling:
Mix 4 cups soft butler, 1 cup
brown sugar and 2 eggs. Stir in '/<
cup milk, 1 teaspoon vanilla, 1
teaspoon lemon flavoring, and 'A
teaspoon salt. Blend in 4 cups wal
nuts, finely ground, not chopped.
Spread walnut filling over
dough, bring it to edges; starling at
right side of oblong, lift cloth and
let dough roll up like a jelly roll.
Seal well by pinching edges into
dough. Continue the same with the
other portions.
Place on a greased cookie sheet.
Let rise until almost double, about
1 hour. Bake in 325 degree oven
for 40 to 45 minutes, until brown.
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,
Lancaster Farming, P.O. Box 609, Ephrata, PA 17522
Feb.
18-
25-
Maroh.
4-
-tl
Bout On The Range
WHITE CHOCOLATE
SOUFFLE WITH
RASPBERRY-CHERRY
SAUCE
4 egg yolks
3 tablespoons sugar
'A cup flour
3 /< cup plus 2 tablespoons milk
'A cup creme dc cacao, divided
5 ounces while chocolate,
melted
5 egg whites, at room
temperature
'/ teaspoon cream of tartar
2 tablespoons sugar
Confectioners’ sugar
SAUCE:
1 package (10 ounces) frozen
raspberries in syrup, thawed and
drained
6 tablespoons raspberry
preserves
1 tablespoon raspberry liqueur,
if desired
'/] cup chopped sweet cherries,
well drained
For souffle, beat egg yolks and 3
tablespoons sugar in small mixer
bowl until creamy, about 1 minute.
Add flour and beat just until
blended. Gradually beat in milk
and 2 tablespoons creme dc cacao.
Transfer yolk mixture to a
medium-sized heavy saucepan.
Cook over low heat, stirring con
stantly, until mixture thickens; do
not boil. Cool mixture until just
warm to touch. Preheat oven to
375 degrees. Stir melted chocolate
into cooled custard. Beat egg
whites and cream of tartar until
foamy. Gradually beat in 2 tables
poons sugar; beat until stiff but not
dry. Place custard mixture in large
mixer bowl. Stir in remaining 2
tablespoons crcmq dc cacao. Gra
dually, fold in egg whites, 'A at a
lime. Pour into buttered and
sugared 6-cup souffle dish. Bake
30 to 35 minutes or until puffed
and just firm to the touch. Dust
with confectioners’ sugar.
Meanwhile, for sauce, combine
raspberries and preserves in small
heavy saucepan. Bring to boiling,
stirring constantly; boil 1 minute.
Strain to eliminate seeds. Stir in
liqueur and cherries. Let stand at
room temperature until souffle is
baked. Spoon over each serving.
MAMMA
SECRET KISS COOKIES
1 cup soft butter
'A cup sugar
1 teaspoon vanilla
2 cups flour
One Dish Meals
Favorite Meat Recipes
.Vegetarian Dishes
Peanut Butter Recipes
locolate
White
1 cup chopped nuts
1 package chocolate kisses
Beat butler, sugar, and vanilla
on medium speed until light and
fluffy. Add flour and nuts, mix
well. Chill dough. Use tablespoon
to shape dough around a chocolate
kiss and make a ball. Place on
ungrcased cookie sheet. Bake at
375 degrees for 12 minutes or until
cookies arc set but not brown. Cool
slightly. While warm, roll in con
fectioners’ sugar. Cool and store in
air light container. Reroll in sugar
before serving to your favorite
sweetheart. Makes 40 cookies.
Angelique McDonald
Beford Co. Dairy Princess
APPLE DUMPLINGS
Prepare syrup
1 cup sugar
1 cup water
'/. teaspoon nutmeg
Simmer for 5 minutes. Let cool.
Filling;
2 cups apples, chopped
'/< cup sugar
2 tablespoons cinnamon
Mix together sugar and cinna
mon and sprinkle over apples.
Dough:
2 cups flour
2 teaspoons baking powder
'A teaspoon salt
1 cup milk
* 'A cup oil ,
Roll dough into large sheet.
Spread filling and roll up in Jelly
roll fashion. Slice 2-inchcs thick.
Place cut-side up in baking dish
and pour syrup over them. Ba’kc
375 degrees for 40 minutes.
Loretta Young
Westmoreland Co.
(Turn to Page B 8)
ispberry
lerry
Featured Recipe
Low Cholesterol cooking was featured in the “Home On The
Range” column last week. Vegetable lasagna was pictured but the
recipe was inadvcrtcdly missed. For those who were thrilled to dis
cover that lasagna need not be off-limits, but disappointed the
recipe was not included, it is featured this week.
The recipe comes from San Souci, an Ohio health spa that offers
a 1,000 caloric per day weight-loss cuisine. Said owner Susanne
Kirchcr, a registered nurse and former* nutrition consultant for
European Olympic teams, “Everyday I include protein-rich dairy
products in our menu to assure that meatless meals are nutritionally
complete.”
VEGETABLE LASAGNA
Sauce:
8 ounces whole wheat Or regular lasagna noodles
3 medium-sized ripe tomatoes, chopped
• 1 can (8 ounces) salt-free tomato sauce
1 can (6 ounces) salt-free tomato paste
1 medium-sized green pepper, chopped
1 medium-sized onion, c(Topped
A teaspoon dried rosemary
A teaspoon dried oregano
A teaspoon dried thyme
A teaspoon dried basil
Filling:
8 ounces fresh mushrooms, sliced
1 medium bunch broccoli flowerets
1 medium-sized onion, chopped
1 large zucchini, sliced
4 teaspoons Italian seasoning
V* cup shredded Mozzarella cheese,
A cup crumbled Feta cheese
2 tablespoons freshly grated Parmesan cheese
Cook noodles according to package directions; rinse; dram; set
aside. Meanwhile, combine all sauce ingredients in large heavy
saucepan. Bring to boiling, stirring frequently. Simmer, covered 10
minutes. Preheat oven to 375 degrees. For filling, combine veget
ables and Italian seasoning: mix well. Place a small amount of sauce
on the bottom of a 13x9-inch baking pan. Layer half the noodles,
vegetables, sauce and cheeses; repeal once. Bake 20 to 25 minutes
or until cheese is melted and sauce is bubbly. Let set 5 minutes
before serving.
Serving size: 1/12 of recipe. Calorics per serving; 160. Fat 4
grams.
from the heart.
luce