Dairy Recipes Certain To Be
Tops In Your Family
Entries for the Dairy Recipe
Drawing came from readers from
as far away as California, Illinois,
Texas, Maine, Vermont, and
Florida.
Of course, the largest majority
are from Pennsylvania with a sub
stantial number from bordering
states. Regardless of where the let
ters originated, we were delighted
to hear from so many readers. I
haven’t had the time to count them,
but from the size of the stacks of
entries, this appears to be the
largest number of contestants ever.
This is the third week that
recipes from the entries appear.
Next week, the remaining recipes
will be published. It is also the
week that Pennsylvania Dairy
Princess Crystal Schweighoffer
will draw the winning entries. The
names and prizes will appear in the
June 26 issue.
I wish that every one of you
could be sent a prize, but that
would break the budget. I am con
fident that several of these recipes
will become cherished family
favorites that will pass down
through the generations. Someone,
somewhere is certain to choose
your recipe. Thanks for making
this recipe section a favorite with
our readers.
SWEET POTATO CRUNCH
3 cups sweet potatoes
1 cup sugar
'A cup milk
2 eggs
'/«cup melted butter
1 teaspoon vanilla
Mix together ingredients and
place in a 2-quart casserole dish.
Mix together the following;
1 cup brown sugar
1 cup chopped pecans
‘A cup self-rising flour
'A cup butter, melted
Sprinkle on top of sweet pota
toes. Bake at 350 degrees for 35
minutes.
Jean Bensinger
New Ringgold
John Hess and Jaylene Yoder plan to marry In May 1994
after graduating from Penn State with agricultural degrees.
Home On The Range
Mr. and Mrs. Bertram Harner
LEMON-BUTTERMILK PIE
1 cup buttermilk
1/j teaspoon baking soda
'A cup butter
3 eggs
'A teaspoon salt
VA cups sugar
2 tablespoons cornstarch
'A cup lemon juice and rind of
one lemon
I 9-inch unbaked pie crust
Mix all ingredients together
except unbaked crust. Pour into
unbaked crust and bake in 450
degreeovenfor 10 minutes; reduce
heat to 350 degrees and bake until
firm in center (about 20-30
minutes).
My husband and I live on a
farm. We have peach, pear, apri
cot, and cherry trees, which keep
us busy when the fruit comes in.
We also raise all our vegetables
and potatoes and I can freeze a lot
of things.
In the fall, I take some of the
canned fruits and vegetables to our
local fairs. My husband also enters
green vegetables and some fruits.
I also put baked goods there,
which I enjoy doing.
We were married 50 years this
past Dec. 24,1992, and have had a
good life together.
We have four children, six
grandchildren, and two great
grandchildren.
Mrs. Edith Harner
Valley View
MORAVIAN SUGAR CAKE
1 envelope dry yeast
Vi cup lukewarm water
1 cup milk
1 cup mashed potatoes
2 eggs
'/i cup sugar
6 cups flour
Vs cup shortening
2 teaspoons salt
2 cups brown sugar
1 cup flour
1 cup butter
Put dry yeast in bowl with warm
water. Heat the milk to lukewarm.
Stir yeast mixture. Add the milk,
mashed potatoes, eggs, shortening,
'A cup sugar and salt. Mix with
hands until well blended. Add
flour, 3 cups at a time. Knead
dough on a floured surface. Keep
adding small amounts of flour to
keep from sticking. Knead about
10 minutes. Put dough back in
bowl; cover with cloth and let rise
until double in size, about 2 hours.
Punch it down, divide in half.
Spread out on greased jelly roll
trays until about 'A -inch high.
Cover with cloth, let rise about 1
hour. Mix the brown sugar and 1
cup flour with your hands until all
lumps are gone. Using 1 stick but
ter, make bullet holes in one cake.
Spread half the sugar mixture over
top, then sprinkle cinnamon over
top. Do same to second tray when
first is almost finished baking.
Bake IS minutes or until brown
around edges at 375 degrees. The
rack should be in the center of the
oven. Can be frozen for later use.
Marla Stauffer
Ephrata
KIWI FRUIT PIE
Crust:
'A cup sugar
'A cup confectioners’ sugar
A cup soft butter
l A cup vegetable oil
1 egg
2 cups plus 2 tablespoons flour
A teaspoon baking soda
A teaspoon cream of tartar
A teaspoon vanilla
Cream cheese filling:
8-ounces cream cheese
'/a cup sugar
1 teaspoon vanilla
Fruit layer: Kiwi, bananas, straw
berries, pineapples, blueberries.
Mix together crust ingredients
until blended. Bake at 350 degrees
for 10 to 12 minutes until crust is
golden brown. Cool.
Cream cheese filling: cream
together cream cheese, sugar, and
vanilla.
Top with fruit and refrigerate
until serving.
John Hess and I are planning to
get married on May 21,1994. We
both will have graduated from
Penn State in agriculture and both
have grown up on farms. My
parents are J. Loren and Wanda
Yoder in Belleville. And John's
parents are John and Bonnie Hess
of Gettysburg. We will be living in
Gettysburg after the wedding.
John will work on the family farm
and I’m hoping to find a job in the
Gettysburg area in agriculture.
Jaylene Yoder
Belleville
enhance flavors in meats and casseroles.
CREAM CHEESE CAKE RASPBERRY
3-ounces cream cheese ICE CREAM
*/i pound butter IV4 cup of raspberries
5 egg yolks 3 /« cup of sugar
2 cups sugar 2 cups of whipped cream
1 cup milk Force berries through a sieve,
3 cups flour add sugar, and cook until berry
1 teaspoon vanilla mixture thickens, stirring fre-
S egg whites quently. Cool. Fold in whipped
Cream together cream cheese, cream. Freeze.
butter, egg yolks, and sugar. Add We Uve on a farm and milk
milk, flour, vanilla, and blend well. cows. We also calves, heifers.
Beat egg whites until stiff and fold and chickens, and some naughty
into batter. Bake at 350 degrees for cats
1 hour in a large tube pan. Check
and bake longer if needed.
Deidre Welisewitz, N.J.
Featured Recipe
Summer is here again and along with it comes America’s favorite;
dessert; ice cream. Americans consume almost twenty-three quarts;
per person each year. Ice Cream creations like cakes, candies, and ;
| pies, are easy to make. They can even be made days in advance and
stored in the freezer, ready to be served at anytime of the day.
1 All you need to make a delicious ice cream creation is your favorite
'ice cream flavor and some imagination, but here arc some ideas. Use
la prepared pastry shell or graham cracker crust for a quick pie;
icrumbled cookies or fruit preserves for a flavorful topping or filling;
land finish your creation with REAL whipped cream.
. So this summer let your family’s imagination run wild and create,
your own ice cream sensations. Here is one from Melissa Spory,'
Somerset County Dairy Princess.
CREAMY CHOCO—CHERRY ICE CREAM PIE
Crust:
1 '/< cups chocolate cookie crumbs
'A cup ('A stick) butler, melted
Filling:
T paqckagc (8 ounces) cream cheese, softened
'A cup sugar
V* cup unsweetened cocoa
'A teaspoon almond extract
1 cup whipping cream, whipped
1 quart New York Cherry ice cream, softened
cup prepared fudge lopping
1 For crust, combine all ingredients. Press onto bottom and sides of a
9-inch pie plate. Freeze 1 hour.
For filling, beat cream cheese and sugar in small mixer bowl until
[fluffy. Beat in cocoa and extract until well combined. Gently fold m
whipped cream. Spoon into frozen pie crust. Freeze until firm, about
,2 hours. Spade New York Cherry ice cream over chocolate cream lay
er. Freeze several hours or overnight. Remove pie from freezer and let
stand at room temperature about 13 minutes before serving. Drizzle
with fudge topping. Cut and serve immediately.
Yields one (1) 9-inch pie
L. Martin
Redcreek, N.Y.
(Turn to Pago B 8)