Cook’s Question
(Condnuad from Pag* Bl)
ANSWER Loretta Frank, Oxford, N.Y., wanted a
recipe for peanut butter pie made from scratch similar to
those served at Bob Evans diners. Thanks to Eva Mae
Heisey, Centre Hall, and to Naomi Hackman, South
eastern, for sending recipes that they believe are very
good.
Peanut Butter Custard Pie
4 heaping tablespoons creamy peanut butter
8-ounces cream cheese
'A teaspoon vanilla
V* pound confectioners’ sugar
1 large container whipped topping
Mix all ingredients together. Pour into 9-inch baked
pie shell and chill. Top with chocolate bits if desired.
Peanut Butter Custard
Vs cup peanut butter
V* cup confectioners’ sugar
Blend together and sprinkle % of the mixture in a
9-inch baked pie crust.
Combine the following Ingredients and cook until
thickened. Pour in baked crust:
Vi cup flour
Vt cup sugar
2 cups milk
2 tablespoons butter
'A teaspoon salt
3 egg yolks, slightly beaten
Blend the following ingredients for meringue and
place on top of pie filling:
3 egg whites, stiffly beaten
% teaspoon cream of tartar
Vi cup sugar
1 tablespoon cornstarch
1 teaspoon vanilla
Sprinkle remaining peanut butter crumbs on top of
meringue. Bake at 350 degrees for 15 minutes.
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ANSWER Brenda Breisch, Bloomsburg, wrote
that her husband wanted recipes for homemade fruit
wines. Thanks to M.L of Pine Grove and to Fran West
fall of Spring Grove for sending recipes.
Sour Cherry Wine
1 bucket cherries
10 pounds sugar
Slightly heat cherries covered with water. Put cher
ries into a crock and squeeze. Add a little more water
and 5 pounds of sugar. Cover crock with a cloth and let
stand one week. Add 5 pounds sugar again. Drain cher
ries into 4 one-gallon jugs and cap with the cloth.
Store in a warm place until' the wine is finished fer
menting. Keep 6 months before using. Strain wine.
Start with 3 gallons of ripe strawberries. Discard
leaves and dirty berries. Mash the berries in a sterilized
widemouth crock and let them stand for 3 hours.
Press out juice and strain it. Add a gallon of water and
four pounds sugar. Stir until the sugar is completely
dissolved.
Transfer the liquid to a sterilized glass container and
let it ferment. Water seal it after the wine has stopped
working and let it stand until perfectly clear. When the
wine is no longer cloudy, bottle it, cork it, and seal it.
ANSWER For the reader that requested a recipe
for soft pretzels that taste like Auntie Anne’s, here is a
recipe that tastes like those and is hard to beat accord
ing to Esther Lantz of Leola.
Soft Pretzels
V* cup warm water
1 tablespoon yeast
4 tablespoons brown sugar
Vt teaspoon salt
1 cup soft as silk flour
r/t cups Occident bread flour
Dissolve yeast in water. Add other ingredients and
knead welt. Let rise for 15 minutes. Do not punch down.
Roll into pretzel shapes, then dip in baking soda water (1
cup water. 4 teaspoons baking soda). Place on an
absorbent towel then on a greased cookie sheet.
Sprinkle with salt. Bake at 550 degrees for about 10
minutes or until golden brown. Brush with melted butter.
FEEDER PIG OPERATION
Strawberry Wine
Lancaster Finning, Saturday, May 23,1992411
POULTRY OPERATION
Host A
Teen
WASHINGTON (Washington
Co.) Host families are needed
for a group of French, Spanish,
and German exchange students
who will be visiting the area for
one-month. The first group arrives
in early July and departs the end of
July; the second group arrives the
third week in July and departs the
third week of August.
Homes are also needed for the
teacher-chaperones who accom
pany the students.
The students are ages 13 to 18,
carry medical, accident, and liabil
ity, insurance, speak English, and
have pocket money. Families with
younger children as well as fami
lies with no children are eligible to
apply. Families who plan to travel
may take the student with them on
vacation. Transportation to the
host family is provided.
American students who desire
to spend one month living with a
family in France, Spain, Germany,
the Ivory Coast or to study in
France, Spain, Germany, Ireland,
or the Soviet Union are also eligi
ble to apply.
To apply, contact the coordina
tors at 529 East Beau Street.
Washington, PA 15301 or call
412-222-6494 or 1-800-553-8591.