Demonstrations
(Continued from Pago B 3)
she had paid for them, I thought if
someone else can get that amount
of money fordoing that. I can do it
too,” Nancy said.
She did. Then she took a few
samples to Doris Thomas, home
economist at the Lancaster County
Extension office, and asked if she
could teach some classes on candy
making.
The classes were successful. To
advance her knowlege, Nancy
began attending every cake or can
dy making class she heard about
both locally and in places as far
away as Toronto and England.
Soon people were coming to
Nancy’s home for more advanced
training.
“It got to the point where cither
the chocolate left or I left,” Nancy
said of her decision to launch a
Crumbs
1 cup flour
Vi cup light brown sugar
1 tablespoon shortening
Mix flour and sugar. Cut in shortening. Take our 'A cup crumbs
and set aside.
Bottom Part
1 egg, slightly beaten
1 cup molasses
1 cup boiling water
1 teaspoon baking soda
1 9” unbaked pie shell
To larger portion of crumb mixture add egg and molasses. Blend in
’A cup boiling water. Dissolve soda in remaining 'A cup water and
add last.
Pour into unbaked pie shell. Sprinle reserved crumbs on top. Bake
at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bSke
40-45 minutes longer. Makes 1 9” pie.
♦Reprinted with permission of Phyllis Pellman Good from her cook
book “The Best of Amish Cooking”. Copyright 1988 by Good Books,
Intercourse, PA 17534.
• Winter’s frozen ground conditions
reduce soil compaction
Hl-Calcium
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LIMESTONE
cake and candy making store. She
opened her first store at Fiddler’s
Green in Lititz. Soon, her business
outgrew the space and Nancy
moved her business to the newly
developed Village Common in
East Petersburg. Within four years,
Nancy expanded by doubling the
size of her store and by adding four
part-time employees.
Classes in many different kinds
of candy making and cake decorat
ing are offered throughout the
year. Some classes are free; others
have a small charge.
“If it doesn’t suit someone to
attend a regularly scheduled class,
we will give private lessons,” said
Nancy who is always eager to
share her expertise.
Students do all the cooking, eat
ing, and cleaning up. If they don’t
want to eat what they have made,
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(800) 233-0205
(717) 354-1370
they may take it home with them.
The extent of the candy and cake
supplies available at the Empor
ium can probably be best under
stood by knowing that more than
175 cake molds are on display. An
unusual service is that the molds
may be rented or purchased.
CAKE also holds children’s
parties to teach children to make
peanut butter cups, dip pretzels in
chocolate, and other specialty can
dies. CAKE supplies the ingre
dients and everything needed to
make the candy. The kids get to
take home the candy that .they
make.
For more information about
classes at the Cake And Kandy
Emporium, call (717) 569-5728.
Here is the recipe Nancy will
use to make clear toy candy during
the demonstrations held during the
Pennsylvania Dutch Food Festi
val, a celebration of food through
out Lancaster County.
CLEAR TOY
2 cups granulated sugar
Vi cup com syrup
'A cup water
Red or green food coloring
Oil molds generously with olive
oil or spray vegetable shortening.
Combine sugar, com syrup and
water in heavy 2-quart saucepan;
stir until well mixed. Wash sides of
pan (must be perfectly clean above
, water level). Cook to 300 degrees.
DO NOT STIR while cooking.
Add food coloring as desired at
165 degrees. DO NOT STIR
boiling action will distribute color.
Pour syrup into well oiled molds
and let cool. Remove before candy
sticks to mold.
Syrup may also be poured
well-oiled flat pans, scored
broken. Store candy in Cool,
place.
Vt- ~
Soft pretzel making and sampling is part of the festival
events held at Meadowbrook Farmers Market, 345 W. Main
St., Leola, from 9a.m. to 8 p.m. on February 19 and 20.
into
and
dry
Hearty Pennsylvania Dutch food Is served family-style at
many of the restaurants In Lancaster County. Photo credit
Pennsylvania Dutch Convention & Visitors Bureau.
V "■
Lancaster Farming, Saturday, February 6, 1993-B5