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-