BMnweaatw Farming; 1 Satorday? February t7ris9o
Done On The Range
Nutty Recipes
To Munch
Nuts are a nutritious, natural
food. Technically nuts are seeds,
and characteristic of seeds, contain
concentrated amounts of nutrition
from all four of the basic food
groups protein sources, veget
ables, dairy products and grains.
Nuts are a good source of veget
able protein and provide signific
ant amounts of vitamins, such as
riboflavin and vitamin E, as well as
important minerals. For example,
the oil in almonds is 90 percent
unsaturated and contains no
cholesterol, reassuring if you’re
trying to reduce the level of satur
ated fat in your diet
Whenever you need a little
crunch, exciting flavor, eye or
appetite appeal, think nuts.
Explore the world of nut cook
ery with this collection of recipes
from our readers.
CONGO SQUARES
2'A cups flour, sifted
1 pound dark brown sugar
% cup butter or margarine
3 or 4 eggs
2 teaspoons baking powder
1 cup walnuts
1 (6 oz.) package chocolate
chips
Cream butter, eggs and sugar to
gether. Sift flour and measure. Sift
together flour, baking powder, mi*
well. Fold in walnuts and choco
late chips. Bake at 3SO‘ in greased
pan for 35 to 40 minutes. Cool. Cut
into 114 -inch squares.
Delores Sensenig
New Oxford
EASY “STICKY” BUNS
Thaw out two loaves frozen
bread. Roll each one out into an
oblong circle approximately '/•
inch thick. In saucepan Slowly heat
1 cup dark brown sugar, 1 table
spoon cinnamon, 4 tablespoons
honey and 4 tablespoons butter.
After syrupy and bubbly add V*
cup Karo syrup and sitr. Use ap
proximately 'A of this mixture to
coat inside of bread dough. Roll up
jelly roll fashion and slice into %
inch slices. Pour rest of syrup mix
ture into bottom of two greased
round baking pans (cake layer pans
work well). Arrange slices on top
of syrup. Let rise till doubled. Bake
at 365* approximately 30-35 min
utes.
For nut topped sticky buns, add
'A cup chopped walnuts to syrup
mixture before placing bun slices
in pan. Remove from oven. Cool -
inverted onto a plate so sticky stuff
runs over top of buns.
Donald K. Love
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 ingre
dients and clear instructions with each recipe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522. Recipes should reach our office
one week before publishing date.
Feb.
24-
March 3-
10-
17-
OLD-FASHIONED
PUMPKIN PIE
Pastry:
1 cup unbleached white flour
1 cup ground nuts (whirl nuts in
a blender or food processor)
3 tablespoons vegetable oil
'/< cup unsweetened fruit juice
(or water)
Combine pastry ingredients and
mix well. Press evenly into a light
ly oiled 10-inch pie pan.
Filling:
1 cup mashed pumpkin
3 eggs
2 tablespoons molasses (or lite
pancake syrup)
1 tablespoon melted butter
1 teaspoon cinnamon
pinch salt (optional)
3 cups milk (or skim milk)
1 cup sugar (or 3 A cup Sprinkle
Sweet)
Mix well and pour into nut pas
try shell. Bake at 350* for 50 to 55
minutes until set.
Alta M. Hoshour
Bowmansville
BLACK WALNUT
CHIFFON CAKE
Beat until stiff and set aside;
*1 cup egg whites
'A teaspoon cream of tartar
Beat thoroughly;
the egg yolks (approx. 7)
VA cups sugar
'A cup oil
Stir in alternately:
’/< cup cold water
2 cups flour
3 teaspoons baking powder
'A teaspoon salt
1 teaspoon vanilla
'A cup black walnuts (crushed
real fine - use rolling pin or blender
to make walnuts almost like pow
der)
Fold in the stiff egg whites.
Bake in a tube pan at 350* for 45
minutes. Ice with vanilla icing.
Ruth Shirk
Lebanon
FROZEN NUT COOKIES
V* cup shortening
% cup margarine
1 cup brown sugar
1 cup granulated sugar
3 eggs
1 teaspoon vanilla
VA teaspoon baking soda
1 pound chopped nuts
4 cups flour
1 teaspoon baking powder
Form into rolls. Store overnight
in refrigerator. Slice thin and bake.
Bake at 350* for 8 to 10 minutes.
Fern Schlegel
Dalmatia
Cherry Desserts
Peanut Butter Month
Nutritious Recipes
Seafood
Sprinkle nuts on a salad, top a dessert, chop them In a cake or sliver them In stir-fry
dishes.
WALNUT DREAMS
1 cup butter
'A cup sugar
Vj cup brown sugar, firmly
packed
3 eggs, separated
1 tablespoon water
1 teaspoon vanilla extract
'A teaspoon almond extract
2 cups flour
A teaspoon baking soda
A teaspoon salt
12 ounces chocolate chips
1 cup chopped walnuts, black
'A cup brown sugar, firmly
packed
Dash cream of tartar
Combine butter, sugar and
Vj cup brown sugar in large mixing
bowl. Beat at medium speed until
creamy. Beat egg yolks lightly and
stir into creamed mixture. Add
water and flavorings; beat well.
Sift together flour, soda, and salt;
stir into creamed mixture, blend
ing well. Spread batter in
ungreased ISxlOxl-inch pan.
Sprinkle with chocolate chips and
walnuts. Beat egg whites until
foamy. Add cream of tartar, beat
ing until stiff peaks form. Fold in
'A cup brown sugar, spreading
over chips and walnuts. Bake at
300 degrees for SO to SS minutes.
Cool in pan; cut into 2-inch
squares.
A Faithful reader
BLACK WALNUT CAKE
Sift together and set aside:
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
Cream;
Vi cup shortening
VA cups sugar
Blend in and beat one minute:
2 squares chocolate (2 oz.)
2 eggs, one at a time
Combine:
1 cup buttermilk or sour milk
1 teaspoon vanilla
Add with dry ingredients to
creamed mixture, alternately,
starting with dry ingredients and
ending with dry ingredients. Add 1
cup chopped black walnuts. Bake
at 350* for 30 to 35 minutes using
two 9-inch greased and floured
cake pans.
Madeline Cable
Grampion
HARVEST CAKE
Let sit one hour:
4 cups diced apples
2 cups sugar
Sift:
3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
Beat together 3 eggft 1 cup
cooking oil, 1 teaspoon vanilla.
Add flour mixture with apple mix
ture. Fold in egg mixture. Beat on
medium speed. Add 1 cup English
walnuts, 1 cup or 'A cup raisins.
Bake at 350* in tube pan or two
small loaf pans for 55 to 60 min
utes. Helen Lobough
Hanover
Featured Recipe
You want it all—Food that is fast, fresh, nutritious, tasty and lower
in calories and fat.
You can have it if you use the recipes found in the leaflet, “Light ’N’
Easy,” put out by the dairy association.
Tlie leaflet has 11 recipes plus nutritional analysis. It is available
free from MAMMA, 216 Carroll Building, 8600 LaSalle Road, Town
send, MD 21204. For your copy send a self-addressed, stamped #lO
envelope.
Pat Purcell, communications director for MAMMA, encourages
dairy farmers to request .25 to 50 leaflets to hand out to farm tour
groups and visitors. Make sure you include a larger envelope with suf
ficed postage if you order in quantity.
In the meantime, enjoy this recipe that appears in the leaflet.
PASTA & VEGETABLES WITH PESTO
4 ounces uncooked linguine
1 cup lowfat cottage cheese
1 cup packed fresh basil leaves
2 tablespoons grated Romano cheese
1 tablespoon olive oil
1 tablespoon ground walnuts
2 cloves garlic
'A teaspoon pepper
2 tablespoons butter
1 cup shredded carrots,
1 cup julienne red pepper strips
1 cup sliced fresh mushrooms
A cup sliced green onion
Cook pasta on stove according to package directions; rinse; drain;
keep warm. Meanwhile, place cottage cheese, basil, Romano cheese,
olive oil, walnuts, garlic and pepper in work bowl of food processor or
blender; cover. Process until smooth; set aside.
Place butter and vegetables in 2-quart glass casserole; cover. Micro
wave at High 6 to 7 minutes, or until vegetables are tender-crisp. Stir
twice.
To serve, combine cooked vegetables and cottage cheese mixture.
Toss with hot pasta. Serve immediately.
‘A f -s,
j A-n 1, *
JELLO NUT DESSERT
1 package sugar-free or reg.
oz. Jello
1 cup pineapples (unsweetened)
2 diced unpeeled apples
2 sticks diced celery
‘/a cup to 3 /< cup nuts (any kind)
Dissolve Jello. Add pineapples
and let start to gel. Add apjflcs, cel
ery and nuts. Mix and let set for a
few hours to gel.
Alta M. Hoshour
Bowmansville
(Turn to Paga B 8)