I
‘Berry’ Good Recipes
This week’s “berry” warm
weather results in plump, delicious
strawberries.
Each of us have favorite recipes
that have been handed down
through our families. Just the
thought of those recipes make our
mouths water. But why limit our
tastes to old favorites when there
are so many new ways to make
them?
When strawberry season is at its
peak, cap off your meals with these
tasty desserts from Lancaster
Farming readers.
STRAWBERRY
SHORTCAKE
2'/] cups flour
3 teaspoons baking powder
'A teaspoon salt
2 eggs
V* cup sugar
1 cup milk
4 tablespoons butter, melted
1 teaspoon vanilla
Sift dry ingredients. Beat eggs,
add sugar, milk, and vanilla. Com
bine egg mixture with dry ingre
dients. Add melted butter and beat
until thoroughly blended. Pour
into 2 greased 8-inch cake pans.
Bake at 375 degrees for 25 to 30
minutes. Serve with strawberries
and whipped cream or strawberries
and milk.
Kaye Marie Eby
Win One Of These Prizes
“Take a look at these prizes that you can win by sending in your favorite recipe
using dairy products,” says Lou Ann Good, Lancaster Farming staff writer. “Watch for
a picture with more prizes In next week's issue."
Don’t waste valuable time —send that recipe immediately. All dairy recipes must be
postmarked by May 31 to be eligible for the Lancaster Farming Dairy Recipe Contest
Drawing.
Be sure to Include your name, address, and phone number with your recipe. If pos
sible, include a picture and a few paragraphs telling us about your family.
Send your recipe to Lou Ann Good, Lancaster Farming Dairy Drawing, P.O. Box 609,
Home On The Range
For Strawberries
STRAWBERRY BOSTON
CREAM PIE
Cake:
114 cups flour
1 cup sugar
I'/j teaspoons baking powder
'A teaspoon salt
V* cup milk
'A cup shortening
1 egg
1 teaspoon vanilla
Mix ingredients and pour in a
greased and floured 8-inch square
or round pan. Bake at 350 degrees
for 35 to 40 minutes.
Pudding:
'A cup sugar
2 tablespoons cornstarch
'/• teaspoon salt
1 'A cups milk
2 egg yolks, slightly beaten
2 teaspoons vanilla
Cook sugar, cornstarch, salt,
and milk until thickened. Add one
half mixture to egg yolks. Stir well.
Add vanilla after pudding is
removed from heat.
Cool cake and pudding. Split
cak in half and put the pudding in
the center. Cake may be placed in
the original baking pan.
Top with:
1 pint strawberries mixed with
strawberry glaze
Garnish with whipped cream.
Mary Gehman
Thompsontown
RICH STRAWBERRY
SHORTCAKE
2 cups flour
2 tablespoons sugar
4 teaspoons baking powder
'A teaspoon salt
'A cup butter, softened
1 egg, beaten
'A cup light cream or milk
Butter, softened
4 cups sweetened, sliced
strawberries
Whipped cream or ice cream
Sift together flour, sugar, baking
powder, and salt. Cut in butter until
coarse and crumbly. Combine egg
and cream with milk; add to flour
mixture, stirring just until dough
follows fork around bowl. On
lightly floured surface, pal or roll
dough to A -inch thickness. Add
more flour if dough is too sticky.
Cut with round cookie cutler. Bake
on ungreased baking sheet in 450
degree oven for 8 to 10 minutes or
until biscuits are done. Split bis
cuits and spread each half with but
ter, optional. Spoon berries
between halves and over tops.
Serve warm with whipped cream
or ice cream.
Linda Beiler
Cool off with strawberry shortcake topped with real
whipped cream.
FOUR FRUIT COOLER
VA cups frozen unsweetened
strawberries
Ronks
Vi of a 16-ounce package frozen
unsweetened peach slices (2 cups)
1 6-ounce can frozen lemonade
concentrate
'A cup cold water
2 medium bananas, sliced
Thaw frozen fruit and lemonade
concentrate. In a blender, combine
all fruits, concentrate and water.
Blend until smooth. Pour into
pitcher. Stir in 2 cups cold water.
Serve immediately over ice or chill
in refrigerator. Stir before serving.
Jill Swavely
Southeastern
STRAWBERRY-BANANA
SMOOTHIE
In a blender, combine:
1 cup sliced strawberries
'A cup sliced bananas
1 cup orange juice
'A cup powdered milk
Blend until smooth and creamy.
Serves 2. Other fruit may be sub
stituted for the berries. “Fruit
Smoothies make a healthful break
fast or a creamy, refreshing snack
or dessert.
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.
May
June
Wash berries, remove hulls.
Crush one cup of the smaller ber
ries and cook with the water for
about 2 minutes. Drain well with
sieve; reserve juice (discard ber
ries). Add water as needed to make
V/t cups juice. In saucepan, com
bine sugar, and cornstarch. Stir in
berry juice. Cook and stir over
medium heat until thickened and
clear. Stir in about 5 drops red food
coloring. Spread about 'A cup
glaze mixture on bottom and sides
of baked pastry shell. Arrange half
of the whole berries in shell. Spoon
half of remaining glaze carefully
over berries, trying to coat each
one. Arrange remaining berries on
layer and spoon remaining glaze to
coat each berry. Chill 3 to 4 hours.
Garnish with whipped cream.
Betty Biehl
Mertztown
Recipe Topics
25- Outdoor Cooking
1- Celebrate Dairy Month
8- Make It With Cheese
15- Dairy Desserts
STRAWBERRY GLAZE PIE
1 9-inch pie shell, baked
6 cups fresh strawberries,
medium-size
1 cup water
3 /< cup sugar
3 tablespoons cornstarch
Red food coloring
Cheryl Pinkerton
Leonardtown, MD
(Turn to Page B 8)