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Carol Stark
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This week’s column will begin
with healthy snacks for kids. With
a farm background, recipes with
that “dairy goodness” are recipes I
like to use. Unlike grownups, kids
can eat anytime and almost any
place. What we need to do is teach
the children to make snacks that
are actually good for a child and
not just filled with calories. Mak
ing snacks that have pick-me-up
power is what we need today.
Convenient dairy snacks definite
ly fit into this criteria.
Pick-Em-Up Pudding Shapes
3 envelopes unflavored gelatin
1/i cups cold milk
1 package (3 V%) regular (not in
stant) pudding - any flavor.
Soften gelatin in one cup milk
by warming milk in microwave
for one minute. Then cook and stir
over medium heat until mixture
comes to a full boil. Pour into
9-inch square pan. Chill several
hours. Cut with cookie cutters or
into squares. Store in refrigerator.
Makes 25 squares.
Double Chocolate Bread
Pudding With Vanilla
Custard Sauce
2 cups chocolate milk
1 cup or 6 oz. semi-sweet
chocolate pieces
2 Tbsp. butter
' 2 egg yolks
1 h Cl
By:
2 egg whites, stiffly beaten
6 cups day-old French bread
cubes
Combinemilk, chocolate pieces
and butter ih two-quart bowl. Mi
crowave on HIGH 4 to 5 minutes
or until milk is steamy but not
boiling. Stir tkntil chocolate and
butter are melted. Beat egg yolks
and add sugar. Blend small
amount of milk mixture into egg
mixture; gradually add to milk
mixture, mixing well. Fold in egg
whites. Stir in bread cubes; let
stand one hour. Pour into well
buttered two-quart casserole.
Bake at 325 for one hour to one
hour and IS minutes or until the
pudding is set Serve with vanilla
custard sauce.
Vanilla Custard Sauce
2 cups milk
1 tsp. vanilla
4 egg yolks
'A cup sugar
Combine milk and vanilla in
one quart bowl. Microwave on
HIGH 4 to 5 minutes or until
steamy but not boiling. Beat egg
yolks and sugar. Blend small
amount of milk into egg mixture;
gradually add to milk, mixing
well. Microwave on HIGH 114
minutes; stir. Continue microwav
ing 114 minutes to 2 minutes or
until thickened, stirring every 30
perature. Makes 8 servings.
Microwaving Cake Mixes
Prepare 1 (2-layer size( package
of cake mix with pudding in the
mix. Pour batter into baking dish
es. Microwave at (MEDIUM
LOW) for 6 minutes each layer.
Then at full power (HIGH) for 3 to
6 minutes each layer.
For regular layer cakes. Line
bottoms of 2 (8-inch) round bak
ing dishes with waxed paper
rounds cut to fit. Divide batter
evenly between dishes. Micro
wave one dish at a, time. Give a
dish a quarter turn after micro
wave time at MEDIUM LOW and
halfway through the microwave
time at HIGH.
For cupcakes: Spoon 2 table
spoons batter into paper bake cups
in custard cups or cupcake micro
wave pans. Microwave no more
than 6 at a dme.
After microwaving all cakes:
When done a skewer inserted in
center of cake will come out clean.
There may be a few moist spots on
- top of cake even when cake is
done. Run a knife around edge of
layer cake to loosen from dish.
Immediately invert on heatproof
surface covered with waxed pa
per. Remove layer cake dish at
once and peel off waxed paper.
Remove cupcakes from custard
cups or microwave pans and cool
on wire rack. Cool cakes com
pletely before frosting or glazing.
Tips For Cakes
When done, a layer cake should
spring back when touched in cen
ter. For more reliable results be
sure to use a national brand cake
mix made for conventional ovens.
There are also special microwave
cake mixes available. Follow
package directions for these mix
es. Cakes, such as angel, sponge
and chiffon, that rely heavily on
;s for leaveni; do not work in
the microwave oven. Because
cakes do not brown in the micro
wave, choose a dark cake such as
chocolate or spice to glaze. Micro
wave cakes have a fluffier texture
and rise higher than conventional
ly baked cakes.
Layer Cake
2 round 8-inch baking dishes
6 minutes each layer at low heat
3 to 6 minutes each layer at high
Cupcakes
V* cup batter - 8 minutes at low
heat and 30 seconds at high.
'A cup batter - 5 minutes at low
heat and 15 seconds at high.
Mix In the Dish Yellow Cake
V/* cups all purpose flour
% cup sugar
2 tsp. baking powder
'/> tsp. salt
'/* cup vegetable oil
1 egg
2 tsp. vanilla extract
Vi cup milk
Baking Dish - round 8-inch dish
What Can You Do
With 4Y 2 Acres?
How much land do you think it
takes to produce the food and clo
thing you need? In America, an
average 4'A acres is farmed for
every man, woman, and child.
That’s about the size of four foot
ball fields.
Put all these acres together and
what do you get?
The things each one of us uses or
eats every year:
616 pounds paper
306.2 pounds dairy products
193.2 pounds vegetables
(except potatoes)
153.6 pounds red meat
149.2 pounds flour and cereal
products
Lancaster Farming, Saturday, January 18, 1992*815
Time at 30 percent or Medium
Low - 6 minutes
Time at High - 3'A minutes
In a round 8-inch dish, combine
flour, sugar, baking powder and
salt; mix well. Make a well in cen
ter of dry ingredients. Add in or
der: oil, egg and vanilla to well.
' Stir with a fork until all ingredi
ents are moistened. Gradually add
milk, stirring slowly to blend, then
mixing with a fork until batter is
smooth and well mixed.
Microwave, uncovered at 30
percent (MEDIUM LOW) for 6
minutes. Give dish a quarter turn.
Microwave at full power (HIGH)
for 3'A minutes, giving dish a
quarter turn once. When done, top
of cake will be slightly moist and
spring back when touched in cen
ter. A wooden pick inserted in
center of cake should come out
clean. Cool on wire rack. Frost, if
desired. A
146.6 pounds sugar and
sweeteners
138.8 pounds fruit and juice
85.8 pounds potatoes (including
sweet)
67.5 pounds turkey and chicken
56.5 pounds fats and oils
33 pounds eggs
24.9 pounds melon
15.5 pounds fish
14.2 pounds cotton
11.9 pounds coffee, tea, cocoa
.5 pounds wool
That’s a whopping 2,013.4
pounds for each of us each
year...and it’s all thanks to
Agriculture!