812-Lancaster Farming, Saturday, June 5, 1993
Taste The Goodness Of
(Continued from Paga B 8)
MILLION DOLLAR
POUND CAKE
2 cups butter, softened
3 cups sugar
6 eggs
4 cups all-purpose flour
V* cup milk
1 teaspoon vanilla extract
In bowl, cream butter, gradually
add sugar; beat well. Add eggs,
one at a time, beating well after
each addition. Add flour to
creamed mixture, alternate with
the milk beginning with flour and
ending with flour. Mix well. Stir in
extract Pour batter into a tube pan.
Bake at 300 degrees for 1 hour and
40 minutes or until done. Cake will
rise above pan during baking but
will settle while cooling. Cool in
pan for IS minutes. Remove to
wire rack to cool completely.
Yields 12 to 16 servings.
This cake is simply mouth
watering. My family Just loves it. I
have entered recipes before but am
still trying. I collect cows and the
prizes are just lovely. My husband
Ed and I have five children and
eight grandchildren, seven boys
and one girl. We have eight llamas,
one new baby, one donkey and a
dog.
We enjoy your paper so very
much. I love the recipe section as I
collect them and cookbooks also.
June Baklik
Shelton, CT
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p.» *
iM'
Here are some of the lla
mas raised by June Bakllk on
Donkey Dawn farm in
Connetlcut.
ICE CREAM CAKE
1 cup butter, creamed
2 cups granulated sugar
3 cups flour
3 teaspoons baking powder
'/■ teaspoon salt
1 teaspoon vanilla
1 cup milk
7 egg whites, stiffly beaten
Beat sugar into well creamed
butter. Sift together dry ingre
dients. Add milk and vanilla. Fold
in stiffly beaten egg whites. Bake
in cake pan for 2S minutes in a 375
degree oven.
We farm three farms and raise
mostly com, barley, and oats. We
have dogs, cats, chickens and one
mule.
June Masser
Klingerstown
Donald and Betty Buffington with son farm in Mlliersburg.
GRAND FINALE
CHEESECAKE
Rich and creamy with
a spectacular fruit topping
S 8-ounce packages cream
cheese, slightly softened
VA cups sugar
3 tablespoons flour
'A teaspoon grated lemon rind
V* teaspoon grated orange rind
'/ teaspoon salt
'A teaspoon vanilla extract
S eggs, room temperature
2 egg yolks
A cup heavy cream
Seedless green grapes
Canned apricot halves, well
drained
'A cup apricot or peach
preserves
1 tablespoon rum or orange
juice
Prepare crust and chill. Beat
cream cheese with electric mixer
until light and fluffy. Combine
next six ingredients and gradually
add to cheese, beating constantly.
Add eggs and yolks, one at a time,
beating well after each. Gently stir
in cream. Pour into prepared pan
and bake in 500 degree oven for 10
minutes. Turn oven control to 200
degrees (do not open oven door)
and bake 1 hour longer. Turn off
heat and leave cake in closed oven
1 54 hours or until completely cool.
Remove from oven and let stand at
room temperature a short time then
chill several hours or overnight.
Remove sides of pan and put cake
on serving plate. Cut off one end of
grapes so they will stand upright.
Arrange grapes and apricots on
cake in decorative pattern. Heat
preserves with rum, strain and
spoon over fruit to glaze. Serve at
once. Makes 16 servings. Refrig
erate any remaining cake.
Vanilla crust; Mix VA cups fine
vanilla wafer crumbs, l A cup
melted butter, 'A cup sugar, and 1
teaspoon cinnamon. Press on bot
tom of 9-inch springform pan 3-in
ches deep.
My husband Butch and I have a
small mini-farm (10 acres). We
have 17 betf cows and also raise
vegetables. We farm as a hobby.
We both have full-time jobs off the
farm. My husband works in con
struction and I work in a factory.
We have one grown son Steve, who
does not live at home, but lives in
the same town and helps with with
the formwork when he can. We
enjoy farm living very much.
Nancy Domkowski
Branford, CT
ONE
VEGETABLE OR
TACO PIZZA
Place one package crescent roll
dough to form pizza-style dough.
Press together seams so it bakes in
a solid piece. Bake at 3SO degrees
until lightly browned, about 10
minutes. Let cool completely.
Mix together
8 ounces cream cheese
2 tablespoons ranch-style
dressing.
Spread over cooled dough.
Sprinkle with sliced mushrooms,
diced tomato, sliced cucumber,
cheese, lettuce, carrots, chopped
peppers, and onion. Use the veg
gies that please your family and
friends. Keep refrigerated until
ready to save. Slices easier if
sliced before putting vegetables on
top.
Variation: Taco pizza: Mix
together 2 tablespoons salsa with
cream cheese and top with lettuce,
Cheddar cheese, tomatoes,
mushrooms, and sliced black
olives.
The children enjoy this quick
and easy recipe that can be made
ahead of time.
My name is Norma Bausher and
my husbands name is Daniel. We
have a 2'A •year-old son Drew and
aV/t -year-old daughter Danielle.
We are employed on the George
and Mary Troutman dairy farm in
Myerstown.
The children enjoy being out
side and especially in the barn
when we milk. I also enjoy doing
yard and garden work.
Norma Bausher
Myerstown
.«•" ar*"~ 1
Drew and Danielle are the
children of Daniel and Norma
Bausher of Myerstown.
FROSTY APPLE DELIGHT
I gallon cold milk
12 ounce can apple concentrate
VA quarts vanilla ice cream,
softened
Cinnamon
Nutmeg
Add all ingredients in a large
bowl and beat until frothy. Pour
into chilled punch bowl. Add cin
namon and nutmeg to taste. Serves
25.
I'm married to a wonderful far
mer, Donald. We have four child
ren and five grandchildren. Our
youngest is attending Delaware
Valley College. We have a 97-acre
farm. We raise dairy, had sheep,
and now we're raising pigs. We
raise crops too. I like doing crofts
in my sparetime.
■l’m on the Dairy Promotion
Committee in Dauphin County. I
usually make this beverage and
serve it at banquets. The people
really go for it.
Betty Buffington
Millersburg
D -
Olivia Merryman with daughters Vicky Robbins, left, and
Connie Cox.
APPLE BREAD PUDDING
1 cup dark brown sugar, packed
'A cup water
4 cups toasted bread cubes
A cup raisins
1 cup peeled and thinly sliced
tart baking apples
!A cup butter, melted
2 eggs
l'/a cups milk
1 teaspoon ground cinnamon
'/ teaspoon ground nutmeg
'A cup grated cheddar cheese,
optional
1 quart nonfat frozen vanilla
yogurt
Preheat oven to 350 degrees. In
small saucepan, boil sugar and
water until thick and syrupy (about
5 minutes). Set aside. In 8-inch
square baking dish, layer half the
bread cubes, syrup, raisins, and
apples. Repeat layering process
with remaining bread, syrup, rai
sins, and apples. Pour on butter; set
aside. In medium bowl, combine
eggs, milk, cinnamon, and nutmeg.
Pour over layered ingredients.
Bake 35 to 40 minutes. During last
5 minutes, sprinkle with cheese, if
used. Allow to cool IS minutes.
Cut into nine servings, put into
individual dishes and top with fro
zen yogurt.
Since I won the beautiful ceram
ic cow canister set last year, I hesi
tated to enter this year. But since
the rules stud previous winners
should try again, here goes
another recipe.
My husband George and I are
still enjoying country life. We just
cut hay on May 16th for the first
time this year. We have 42 acres
and 13 beef cattle.
Our children presented us with
three granddaughters this year.
One was born on Valentine’s Day
and two arrived in late March. The
little "Valentine” Samantha
weighed only 21 'A ounces and was
12 inches long at birth. Paris
weighed 7.1 pounds and Michelle
was 89 pounds at birth. They are
both growing nicely. Samantha
has spent three months in a Balti
more hospital with caring doctors
and nurses seeing to her needs.
She's had many ups and downs,
traveling a very rocky road, but we
expect her to be discharged in the
next few weeks. She is up to
3'A pounds now. We believe the
prayers of God’s people have play
ed a large part in Samantha’s sur
vival. Praise His name.
Dairy products are a pan of our
daily diet. They are wholesome
and nutritious. I enjoy cooking,
baking, and trying new recipes. I
look forward to all the recipes that
will be printed inyour paper. Keep
up the good work.
Olivia Merryman
Whiteford, MD
PINEAPPLE CHEESE SALAD
Bottom layer.
6-ounces lemon gelatin
6 bananas, peeled and sliced
2 cups miniature marshmallows
Dissolve gelatin in 2 cups boil
ing water, when dissolved stir in 2
cups cold water and chill until syr
upy. Add bananas and marshmal
lows and pour into 9x13-cake pan.
Chill until firm.
Topping:
'A cup sugar
3 tablespoons cornstarch
20-ounces crushed pineapple
1 cup heavy cream
1 cup shredded longhorn cheese
Mix sugar and cornstarch in
saucepan. Add undrained pineap
ples and cook over medium heat,
stirring constantly until thickened.
Cool. Whip heavy cream and fold
into pineapple mixture with half of
shredded cheese. Spread mixture
over first layer and sprinkle with
remaining cheese.
My mother often made this salad
for company and we served it at
our wedding reception so it’s a
favorite with us.
My husband and I and our seven
children, ages 10 years to 3
months, live on a small dairy farm
in northwestern Pennsylvania.
Mrs. Mark Relaford
Emlenton
NOODLE PUDDING
1 pound medium egg noodles
6 medium eggs
I'Acups milk
1 cup cottage cheese
1 cup sour cream
’A cup granulated sugar
1 cup golden raisins
'A cup brown sugar
1 can drained fruit cocktail
'A cup chopped walnuts
1 tablespoon cinnamon
Preheat oven to 350 degrees.
Cook noodles in water until tender,
drain. As the noodles arc cooking,
beat eggs in a large bowl. Add
milk, cottage cheese, sour cream,
granulated sugar, and golden rai
sins, beat together, fold in fruit
cocktail. Add noodles and mix j
together. Pour into buttered
10xl4-inch baking dish.
Mix together brown sugar, nuts, ,
and cinnamon. Sprinkle evenly ;
over the top. Bake 1 hour or until
center is Arm. Serve warm, cold, or
at room temperature. Serves 10 to
12.
I live on a 100-acre farm in Lake
Ariel, where I raise Nubian dairy
goats and enjoy using their deli
cious milk to make cheese and
other milk products for my family-
My son Grant is a beekeeper so
you could call our farm "The Land
of Milk and Honey."
Anita Stiles
Lake Ariel
(Turn to Pag* B 16)