d Celebrate Cherry Month George Washington’s birthday is most often celebrated with cher ry desserts in remembrance of his youth when he chopped down a cherry tree and then admitted it to his father because he could not tell a lie. Doubtless the cherry industry has profited froin this tidbit from Washington’s childhood, but con sumers too have reaped bountiful results. If it wasn’t for George Washington, perhaps the luscious cherry desserts that abound during the month of February would nev er be printed and society would never have relized how much can be done with a small cherry. Here are recipes from our read ers. Some ofjjtte recipes were taken from the Schuylkill County Fair Cookbook. This 200 page cook book contains wonderful recipes compiled by individuals who wanted to raise support of the Schuylkill Fair. The spiral-bound book is printed in large easy to read type. For a copy of the cookbook, send $9.25, which covers postage and handling, to Helen Koch, R.D. #2, Box 18, New Ringgold, PA 17960. For more information, call Helen at (717) 943-2346. CHERRY ROLL cups sour cherries cups flour tablespoons sugar 3 teaspoons baking powder 1 teaspoon salt 6 tablespoons shortening Vi cup milk A cup sugar 3 tablespoons butter 'A teaspoon cinnamon 'A cup sugar Drain cherries, reserving syrup. Sift together flour, 2 tablespoons sugar, baking powder and salt in a bowl. Cut in shortening; stir in milk. Roll dough to 12x6-inch rectangle. Mix 'A cup sugar, 1 tablespoon butter and cherries; spread over dough. Roll dough as for jelly roll; cut in 8 slices. Add enough water to reserved cherry syrup to equal 2 cups liquid. Mix cinnamon and 'A cup sugar in saucepan; stir in cherry liquid. Bring to a boil; add remaining but ter. Pour syrup into baking pan; arrange cherry roll slices in pan. Bake at 450 degrees for IS minutes. Yield: 8 servings. Ivy Seyler Jersey Shore 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. February 27- Potato Lover’s Month March 6- Cooking With Dried Beef 13- Spinach Recipes 20- Peanut Butter Recipe Borne On The Range TASTY TINY CHEESE CAKES 2 8-ounce packages cream cheese V* cup sugar 2 eggs 1 tablespoon vanilla Vanilla wafers Cherry pie filling Line muffin tin with paper bak ing cups. Place a vanilla wafer at the bottom of each paper baking cup. Mix cream cheese, sugar, eggs, and vanilla and fill cups full. Bake IS minutes at 350 degrees. Cool and place cherry pie filling on top. Yield: approximate ly 12. PA Dairy Promotion Progam CHERRY COBBLER I'/i cups flour 2 teaspoons baking powder 'A teaspoon salt 'A cup sugar 'A cup butter '/icup milk 1 egg 1 pint cherries 1 tablespoon tapioca Sift flour, measure, sift with baking powder, salt, and sugar. Cut shortening into flour until mixture has consistency of very coarse commeal. In another bowl, add milk to beaten egg; stir in dry ingredients. Stir until well blended. Pour cherries, sweetened if desired, into a well greased shal low dish (2-quart size). Sprinkle tapioca over the top. Drop the batter in 6 mounds over cherries. Bake 350 degrees for 45 minutes. Serve hot with hard sauce or cream. Yields 6 servings. Vera Scott Cortland, N.Y. CHERRY CRUNCH 21-ounce can cherry pie filling 1614 ounce can pitted dark sweet cherries, drained VS cup Bisquick baking mix A cup chopped nuts. 'A cup sugar A teaspoon ground cinnamon A cup film butler Heat oven to 375 degrees. Mix pie filling and cherries in ungreased square baking dish. Spread evenly. Mix baking mix, nuts, sugar, and cinnamon. Cut in butter until crumbly. Sprinkle over cherry mixture. Bake until brown, about 35 minutes. Serve with vanilla ice cream if desired. Makes 6 to 8 servings. Schuylkill Co. Cookbook Use cherries to dress up a plain chiffon cake. CHERRY CHEESE BARS Crust: 1 cup walnut pieces, divided VA cups all-purpose flour 'A cup brown sugar !4cup butter flavored shortening 'A cup flaked coconut Filling: 2 8-ounce packages cream cheese, softened Vi cup granulated sugar 2 eggs 2 teaspoons vanilla 21-ounce can cherry pie filling Heat oven tb 3SO degrees. Grease 13x9x2-inch pan with shortening. Chop 'A cup nuts coarsely for topping; chop remain ing nuts finely. Mix flour and brown sugar. Cut in shortening to form fine crumbs. Add 'A cup finely chopped nuts and coconut. Mix well. Remove 'A cup and set aside. Press remain ing crumbs in bottom of pan. Bake at 350 degrees for 12 to IS minutes. Beat cream cheese, sugar, eggs, and vanilla in small bowl at medium speed until smooth. Spread over hot baked crust. Return to oven and bake IS minutes. Remove and spread cher ry filling over cheese layer. Com bine reserved coarsely chopped nuts with reserved crumbs and sprinkle over cherries. Bake IS minutes longer. Refrigerate at least 1 hour and cut into bars. Schuylkill Co. Fair Cookbook CREEPING CRUST COBBLER Step 1: Melt 'A pound butter in 10-inch baking dish. Step 2: Prepare cake mixture: 1 cup flour 1 cup sugar 1 teaspoon baking powder 'A cup milk 1 egg Step 3: Heat thoroughly, but do not boil: 2 cups pitted cherries with juice 1 cup sug^r Step 4: Pour cake mixture over melted butter in oven dish. Pour cherries over the batter. Do not stir. Bake at 375 degrees for 30 minutes or until batter creeps to the top and is a golden brown crust Schylkill Co. Fair Cookbook WHITE FRUIT CAKE 4 cups nuts 5 large eggs, beaten A pound butter 1 cup sugar VA cups sifted flour 1 pound cherries ('/>red, 'A green) 1 pound pineapple 4 cups milk 'A teaspoon baking powder 1 ounce vanilla 1 ounce lemon juice Cream butter aiia sugar. Add eggs. Add to chopped nuts. Mix with part of flour. Sift together remaining flour and baking pow der, add to butter and egg mixture. Add fruit, nuts, and flavoring. Put in cold oven. Bake 30 minutes at 300 degrees and 2 A hours at 250 degrees or until done. Check after 2 hours. Schuylkill Co. Fair Cookbook Featured Recipe Dairy products are major contributors to Dental Health. In celebra tion of Dental Health Month, the Pennsylvania Dairy Promotion Program offers several dental healthy recipes for children and adults. Dairy foods contribute many valuable nutrients, but for the teeth and gums, milk’s calcium and phosphorus make teeth strong. Several hard cheeses, like Cheddar, are also known to help prevent tooth decay. The dairy industry offers several recipes that promote good nutri tion and dental health. Share these meal and snack ideas with your family for better dental health. FIVE CUP FRUIT SALAD 1 cup sour cream 1 cup mandarin oranges, drained 1 cup crushed pineapple, drained 1 cup coconut flakes 1 cup broken walnuts or pecans In a large bowl, mix all ingredients together. Chill and serve. CHEESY BAKED POTATO 1 white potato, medium butter grated cheddar cheese Scrub potato and place on paper towel in microwave. Microwave on high for 3 minutes or until soft. Split, spread with butter and sprinkle with cheese. Microwave 30 seconds on high. ENGLISH MUFFIN PIZZA 1 English muffin, split pizza sauce grated mozzarella cheese Toast muffin in toaster. Spread with pizza sauce and sprinkle with chefese. Wrap in paper towel. Microwave on high 30 seconds or until cheese melts. DATE NUT LOAF 1 pound pecans 1 pound dates 114 cups sifted flour 1 cup sugar 6 jumbo eggs 1 rounded teaspoon baking powder 1 teaspoon salt 8 ounces cherries (red and green) 1 cup coconut Sift flour and baking powder over uncut dates and nuts. Bait eggs until ligh. Add eggs and sugar to nuts nuts and the remaining ingredients; mix thoroughly. Line a loaf pan with double brown paper bag-. Bake 80 minutes at 300 degrees. Cake will look undone when done. Schuylkill Co. Fair Cookbook (Turn to Page B 8)
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