816-Lancaster Farming, Saturday, July 1,1989 Celebrate Ice Cream (Continued from Pago B 8) "My husband. Glenn, and I have a two-year-old daughter, Courtney. We run a dairy farm along with my husband's parents and brother. At this time we are milking 103 cows. "I am a housewife and enjoy staying home with my daughter, keeping a garden, and helping with the feeding in the barn. "We really enjoyed this recipe, especially since we received our ice cream freezer just this past Christmas.” Laurie Kline Troy HOMEMADE ICE CREAM 5 eggs 2 (13-ounce) cans evaporated milk 2 cups sugar 3 cups whole milk 1 tablespoon vanilla 1 cup miniature marshmallows, optional 4 cups fresh fruit, optional Beat eggs and sugar until sugar is dissolved. Add remaining ingre dients. Pour into a 4-quart ice cream freezer and follow manufac turer’s directions for freezer. "I am married to a dairy farmer and we have eight children, four boys and four girls. I help my hus band milk 120 Holstein cows twice a day. I also help in any area of farming that needs me such as picking up rocks, unloading hay wagons, cleaning the barn, run ning for parts. In my spare time, I am an emergency medical techni cian and secretary of the Strykers ville Voluntary Rescue Squad. “I hope you enjoy my recipe for Peanut Butter Cream Pie. It's my family’s favorite." Joanne Pitkin, S. Wales, N.Y. PEANUT BUTTER CREAM PIE 1 cup confectioners’ sugar '/a cup peanut butter I cup sugar 2'/a cups milk 3 eggs, separated 1 teaspoon vanilla '/« cup cornstarch 9-inch pie crust , Mix confectioners’ sugar with peanut butter. Blend well with fin gers. Spread most of it in baked pie crust Reserve a small portion to sprinkle on top before browning. Heat sugar, milk, egg yolks, vanilla, and cornstarch over low heat, stirring constantly, until thickened. Pour over peanut butter mixture. Beat egg whites until stiff with sugar. Spoon over cream fill ing. Sprinkle with remaining pea nut butter mixture. Bake IS minutes in 350-degree oven, or until meringue is slightly browned. "My husband and I live on a farm. We farm approximately 45 acres and rent another farm with 35 acres. We have farmed since 1962. We raised four children and three of them now have homes on our farm. This year we bought a cus tard stand and sandwich shop, and we hoping to keep farming." Ruth Hoffman McAllisterville ICE CREAM 6 eggs I V* cups sugar 2 cans evaporated milk VA quarts milk 4 tablespoons vanilla Mix ingredients together .in a large bowl and beafhntil creamy. Put in 6-quart ice cream freezer and freeze in normal way. CHOCOLATE ICE CREAM BARS 54 cup cocoa 54 cup sugar 154 cups milk / 54 teaspoon salt 54 cup butter 54 cup sugar l'/j cups sugar 6 eggs, separated 2 cups graham cracker crumbs 2 cups whipping cream 2 teaspoons vanilla Mix cocoa and l A cup sugar, add milk and scald. Add well beaten egg yolks to which 54 cup sugar has been added. Cook until thick; cool Add 54 cup sugar to melted butter and add the graham cracker crumbs. Beat egg whites and add remaining sugar with salt Whip the cream. Mix ingredients together except crumbs. Put half of crumbs on the bottom of a 9x 13-inch pan; add cocoa mixture. Sprinkle with remaining crumbs. Cover with foil and freeze over night Cut into bars. Makes 12. Rachel Noll New Holland STRAWBERRY ICE CREAM 9 rennet tablets soaked in '/• cup water 3 eggs 2 cups sugar 2 quarts milk 4 cups strawberries, blended 1 cup sugar 1 pint cream 1 can sweetened condensed milk Beat eggs with 2 cups sugar until creamy. Add milk. Heat to lukewarm and pour into freezer container. Add rennet mixture and let stand 12 minutes. Mix straw berries, sugar, cream, and milk; add to container and freeze. Anna Brubaker Womelsdorf ICE CREAM ROLL V* cup flour '/• cup cocoa 1 teaspoon baking powder Vt teaspoon salt 3 eggs 1 cup sugar 1 teaspoon vanilla '/] cup hot water 2 quarts ice cream Heat oven to 375 degrees. Grease cookie sheet, 18x12x1 inches, and line with waxed paper. Sift together flour, baking powder, cocoa, and salt Break eggs in a bowl and beat at high speed until lemon colored. Gradually add sugar one tablespoon at a time beating constantly. Add dry ingre dients, beating only until blended. Add hot water and beat better until smooth. Spread in pan and bake 12-14 minutes. Cool and spread with ice cream. Roll in jelly roll fashion. Phyllis Shaffer Port Trevorton EASY BUTTERSCOTCH PUDDING VA quarts milk 1 cup molasses 1 cup brown sugar 1 cup flour 'A cup butter 1 tablespoon vanilla 5 eggs In a heavy ketde, bring milk and butter to a boil. Beat remaining ingredients and stir into hot milk. Continue stirring until pudding is thick. Pour into serving dish and chill. Just before serving, Top, if desired, with whipped cream, chopped nuts, or sliced bananas. Arlene Martin Sltippensburg Month ROSANNA BANANA EXCLUSIVE SUNDAE K'cup butter, melted VA cups sifted confectioners’ sugar 'A teaspoon cinnamon 1 tablespoon Vater 1 teaspoon lemon juice 1 teaspoon vanilla 2 ripe bananas, chopped or sliced Vanilla ice cream Whipped cream Toasted coconut Combine first six ingredients in a sauce pan; cook over medium heat, stirring occasionally. Remove from heat. This sauce is best saved at room temperature. If not ready to user store in refrigerator. When ready to use, place at room temperature for at least 2 hours, or heat slightly over stove. Add bananas. Serve over vanilla ice cream topped with whipped cream and coconut Robin Rohrer Washington Boro FARM CAKES 3 cups flour 2 cups sugar A cup unsweetened cocoa 2 teaspoons baking soda 2 cups water Vi cup vegetable oil 2 tablespoons cider vinegar 2 teaspoons vanilla 8 ounces cream cheese, at room temperature 1 egg 'A cup sugar Pinch salt 6-9 ounces semisweet chocolate chips, as desired Preheat oven to 3SO degrees. Lighlty grease 2 muffin tins. Sift flour, 2 cups sugar, cocoa, and baking soda in large mixing bowl. Add water, oil, vinegar, and vanil la. and beat at medium speed for about 3 minutes until well combined. In a bowl, using a wooden spoon, cream the cheese. Add egg. sugar, and salt, and beat until smooth and thoroughly combined. Fold in the chocolated chips. Pour batter into muffin cups, filling each about % full. Spoon 2 teas poons of filling into the center of each cake. Bake for 20-2 S minutes or until cakes spring back when lightly touched. Serve warm or at room temperature. Makes 24. Car ob may be substituted for choco late chips. Eleanor Godshall Schwenksville "We are dairy farmers milking about 45-48 cows. We all enjoy this cool, summer dish from the farmer to the baby." Susanna Fisher York MILK SHERBET 6 ounces flavored gelatin; cher ry, lime, or orange 2 cups boiling water 1 cup sugar 3 cups milk 2 cups whipped cream Dissolve gelatin in boiling water. Stir in sugar. Refrigerate until slightly syrupy. Gradually ad<f milk, stirring constantly. Beat with mixer. Freeze until almost firm. Beat until fluffy; return to freezer. When about half frozen, beat again. Then add whipped cream. Beat again to mix well. Freeze about 1 hour until ready to eat. Makes 6 cups. ICE CREAM CAKE 60 round butter-flavored crack ers, crushed 1 slick butter, softened 'A gallon ice cream 2.(3-ounce) packages coconut cream or vanilla instant pudding VA cups -milk Mix crackers and butter together, press into bottom of 9xl 3-inch pan. Sqften ice cream. Mix pudding and milk. Blend into ice cream. Pour over cracker-lined pan. Refrigerate four hours. Top with whipped cream. WHITE MOUNTAIN BASIC VANILLA ICE CREAM 2 eggs 2 cups milk % cup sugar 1 tablespoon vanilla A teaspoon salt 1 cup heavy whipping cream Separate the eggs and make a soft custard of the milk, egg yolks, and sugar. Beat the egg whites until stiff and pour hot custard over top; mix thoroughly. Add vanilla and salt; when cold add whipped cream. Freeze. Erla F. Zimmerman Leola TAPIOCA FLUFF 1 quart milk % cup quick-cooking tapioca !'A cup sugar 'A leaps oon salt 3 eggs, separated VA teaspoons vanilla Combine milk, tapioca, sugar, and salt. Let stand for five minutes. Add slightly beaten egg yolks. Bring quickly to a boil, stirring constantly. Remove from heat and add vanilla. Beat egg whites until stiff. Put about X A of egg whites into large bowL Slowly stir in the hot mixture. Fold in remaining egg whites, leaving little “pillows'* of egg white. Chill. Mrs. John E. Click Gap Mary Elizabeth Represents Beaver/Lawrence rner si Lawrence dairy princess. EASY ICE CREAM FIE 2 egg whites, beaten until stiff V* cup sugar Vt teaspoon salt 1 teaspoon vanilla 1 cup strawberries 1 cup whipped cream 1 cup graham cracker crumbs '/« cup butter, melted 3 tablespoons confectioners’ sugar 'A teaspoon plain gelatin Add crumbs, confectioners’ sugar, butter, and gelatin. Reserve 2 tablespoons for topping and {ness the remainder into a 9-inch pie pan. Chill. Mix remaining ingredients and pour in crust Chill. Mrs. Alvin Oberhollzer Shippensburg ICE CREAM CAKE 60 round butter-flavored crack ers, crushed 1 stick butter, softened 'A gallon ice cream 2 (3-ounce) packages coconut cream or vanilla instant pudding I'A cups milk Mix crackers and butter together, press into bottom of 9x13-inch pan. Soften ice cream. Mix pudding and milk. Blend into ice cream. Pour over cracker-lined pan. Refrigerate four hours. Top with whipped cream. Barbara Godomaki, Lake Avfl Marlene Wenger, Greencastle "We farm a 127-acre dairy farm and milk 32 cows. Our milk goes to Penn Dairies or Atlantic." Betty Gruber Bainbridge ICE CREAM'PIE 'A box vanilla ice cream 'A cup peanut butter 'A cup com syrup ' 3 cups crispy rice cereal j Mix peanut butter, com syrup, and cereal. Press into 9-inch pie pan. Fill with ice cream and chill. Mary Jane Nqlt Peach Bottom Ines as the new Beaver-
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