Question Comer
(Continued from Page B 8)
ANSWER Edith Moyer, Souderton, requested a
recipe for chocolate eclairs. Thanks to Marian Martin,
Lebanon, and Belinda Myers, Dallastown, for theirs.
Chocolate Eclairs
Vz cup butter
1 cup water
% teaspoon salt
1 cup flour
4 eggs
% cup sugar
% cup flour
% teaspoon salt
IVi cups milk
6 egg yolks
IVz teaspoons vanilla
2 squares semi sweet chocolate
2 tablespoons butter
1 cup confectioners' sugar
3 tablespoons milk
Grease two large cookie sheets. Beat butter, water,
and % teaspoon salt in 4-quart saucepan. Remove from
heat. Add 1 cup flour and form ball. Add eggs, one at a
time, beating after each addition. Cool mix slightly.
Spoon onto cookie sheets. Mound into rectangles. Bake
at 375 degrees for 40 minutes. Cut slit in sides. Bake 10
minutes longer. Turn off oven and let remain inside for
10 minutes. Remove from oven.
In a saucepan, mix sugar, flour, and salt. Stir in milk.
Over medium heat cook until thickens and boils. Boil 1
minute. In bowl beat egg yolks. Beat in a small amount of
the cooked mixture into the yolks. Add to mixture. Cook
over heat until mixture thickens and coats spoon, about
8 minutes longer. Don’t allow to boil rapidly. Remove
from heat. Add vanilla. Chill about 2 hours.
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Cut top off pastry. Fill with cream mix and replace top.
Spread glaze with made of melted chocolate, butter,
milk, and confectioners' sugar.
If desired, vanilla pudding mixed with VA cups milk
and whipped cream can be substituted for above
pudding.
ANSWER—Mary Hammond, Wellsboro, requested
a recipe for oat bran bread. Thanks to an anonymous
reader who sent one in from "The 8-Week Cholesterol
Cure” by Robert E. Kowalski.
Oatmeal Bread
3 /« cup boiling water
% cup old-fashioned rolled oats
3 tablespoons margarine
% cup honey
1 teaspoon salt
1 envelope active dry yeast
Vi cup very warm water
'A container egg substitute or 1 egg
y* teaspoon sugar
2 cups all-purpose flour
V* cup oat bran cereal, milled to flour in blender
Stir together the first five ingredients in a targe bowl
until well mixed. Let cool to warm. Sprinkle the yeast
over the very warm water; add the V* teaspoon sugar
and stir to dissolve the yeast. Let it stand for about 10
minutes or until it bubbles. Next add the yeast mixture,
egg substitute, VA cups flour, and oat bran to the oat
meal mixture. Beat with an electric mixer at low speed
for 2 minutes while gradually adding the rest of the flour.
Put the dough into a 9x5x3-inch loaf pan sprayed with
non-stick spray. Cover with waxed paper and a towel
and put the pan in a warm draft-free place. Let dough
double in bulk, about 45 minutes. Bake in preheated
oven at 375 degrees for about 1 hour.
- or -
- or -
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RO 6, Box 270
Bridgeton, NJ
609-455-1640
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Psttleoat Bridge Rd.
Columbus, NJ
609-267-3383
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Lancaster Farming, Saturday, May 27, 1989-B9
Conservation
LANCASTER The Federat
ed Sportsmen of Lancaster County
and the Lancaster County Con
servation District are sponsoring
the 11th Annual Lancaster County
Youth Conservation School from
July 23-29. The week-long resi
dent school is geared for boys and
girls 14 to 16 years of age who
have an interest in the environ
ment The school is held at the
Northern Lancaster County Game
and Fish Protective Association in
West Cocalico Township. Stu
dents sleep in tents for the week
and assist in the preparation of the
food.
Natural resource professionals
from government agencies and
other knowledgeable outdoors
men conduct classes on the var
ious conservation fields. Forestry,
soil and water conservation, fish
and game management, orienteer
ing and survival are a few of the
subjects covered. Students should
be sponsored by a sportsmen’s
club, environmental group or
other civic organization. The cost
is $75.
The goal of the school is to
stimulate intereset in natural re
source conservation. Youth inter
ested in learning more about the
environment or pursuing a con
servation career would benefit
from the school. For additional in
formation, contact Liz Shaffer at
the Conservation District Office at
299-5361.
he First Frontier”
Youth
School