814-Lancaster Farming, Saturday, June 26, 1993
Recipes
(Continued from Page B 8)
MILK CHOCOLATE
CHEESE CAKE
Crust:
V* cup graham cracker crumbs
Vi cup walnuts or pecans, finely
chopped
2 tablespoons sugar
2 tablespoons butter, melted
Mix together these ingredients
and press into bottom of 8-inch
springform-pan.
Cake:
8-ounce milk chocolate bar
12-ounces softened cream
cheese
Vi cup sugar
Vi teaspoon vanilla
2 tablespoons cocoa
Vi cup sour cream
2 eggs
Melt candy. Set aside. Beat sof
tened cream cheese until fluffy.
Add sugar and cocoa. Beat well.
Add eggs and beat Add chocolate
and beat. Stir in sour cream and
vanilla. Pour into crust Bake at
325 degrees for 40 minutes. Turn
off oven and let set in a closed oven
for 30 more minutes. Cool at room
temperature; chill.
Remove from pan. Add sour
cream topping.
Sour cream topping;
Vi cup sour cream
2 tablespoons cocoa
2 tablespoons sugar
Vi teaspoon vanilla
Spread on cake. Garnish with
whipped cream, chopped nuts, and
milk chocolate shavings. Instead
of whipped cream, vanilla ice
cream may be substituted.
I make this cheesecake often
because lama total chocoholic. It
uses a lot of wholesome dairy pro
ducts instead of those cheesecakes
made with sweetened condensed
milk. It is so easy to make even
though it tastes like it's bought at a
fancy restaurant. Enjoy.
My husband, Scott and I live on
a farmette in Brunnerville. We
have two goats, an Irish Setter, and
a fat cat.
We enjoy going to the moun
tains, antique hunting, and work
ing at our 150-year-old farm
house. I work part time for a physi
cal therapist and enjoy cooking
and decorating cakes in my spare
time. I never miss an inch of the
Lancaster Farming.
Sharon Rehm
Lititz
BLENDER COCONUT
CUSTARD PIE
Makes its own crust
Grease and flour one 10-inch pie
pan. Mix the following ingredients
in blender for 1 minute;
4 eggs
'A cup sugar
'A cup flour
'A stick butter
1 teaspoon vanilla
1 cup coconut
2 cups milk
Bake at 350‘ for 45 minutes.
Test custard with knife. If k comes
out clean, it is completely baked.
My husband Steve and I have 4
children. Mike, 21, Linda, 19,
Paul, 18 and Joshua 3 We’ve only
been farming for three years. We
raise beef cattle, have one milk
cow and a few pigs. It’s hard get
ting started in farming with the
cost of machinery. We have a great
neighbor who lets us use his equip
ment. We get a lot of help from our
family. Steve works a full-time job
and takes his vacations when the
hay is ready. We pick six acres of
corn by hand. Farming is a busy
and fulfilled life.
Carol Snyder
Three Springs
Scott and Sharon Rahm enjoy country living.
HAWAIIAN DELIGHT
ICE CREAM
Won First Prize At Farm Show
2'A cups sugar
6 tablespoons cornstarch
% teaspoon salt
S cups milk
2 cans sweetened condensed
milk
6 eggs
2 cups whipping cream
2 cups light cream
2 packages unflavored gelatin
1 cup orange juice
1 cup crushed pineapple
1 cup mashed ripe bananas
'A cup maraschino cherries,
chopped
'A cup chopped macadamia nuts
(coconut or pecans may be
substituted)
1 teaspoon vanilla
In a heavy saucepan, heat milk
until it scalds. Mix eggs, corn
starch, sugar, and salt. Stir into
milk until it forms into a soft cus
tard. Soften unflavored gelatin in
the orange juice. Stir this into the
custard mix and add sweetened
condensed milk. Let custard mix
ture cool, then add fruit, whipping
cream, and light cream. Stir and
pour into freezer.
Makes 4-5 quarts.
We have a good product (milk)
to advertise. As dairy farmers,
showing off the use of our product
is our business.
We enjoy entering ice cream
contests at the Pennsylvania Farm
Show and Ag Progress Days. This
recipe was the top winner in the
state Farm Show held at Harris
burg in January. In an attempt to
portray the togetherness of dairy
families, we have our four grand
sons help churn the ice cream.
They are Eric Smith, Tyrone;
Bradley Smith, Roaring Spring;
Brent Rhine, Roaring Spring; and
Jason Fetzer, Brooks Mills.
V ve been making ice cream ever
since I can remember. My parents ,
used to make it, too. Making ice
cream is goodfamily fun. We make
it Sunday night for our family get
togethers.
Elsie Smith
Roaring Spring
TUNA BURGERS
7-ounces tuna
1 cup chopped celery
1 small onion, diced
V* cup Cheddar or vclvccta
cheese
'/< cup mayonnaise
Salt and pepper, to taste
6 hamburger buns.
Butler the buns and mix all
ingredients and place in buns.
Place on cookie sheet and cover
with aluminum foil. Bake at 350
degrees for 15 to 20 minutes. Can
be made ahead of lime and
refrigerated.
I like to use this recipe on a hot
day and serve with a salad to my
farmer husband and sons.
Rhoda L. King
Cochranville
ECSTASY IN A PAN
VA cups flour
l'/j sticks butter
1 cup chopped nuts
Mix together and pat in 9”xl3 n
pan. Bake 3SO* for 25 minutes.
Cool completely.
8-ounces cream cheese
1 cup confectioners’ sugar
1 cup whipped cream
Mix together and spread on
cooled crust
1 package vanilla pudding
1 package chocolate pudding
1 teaspoon sugar
3 cups milk
Mix in mixer for three minutes
or until thick. Then, spread on
cream cheese mixture.
Top with a layer of whipped
cream and nuts.
I was married in Sept. 1993 and
have enjoyed reading the Lancas
ter Farming paper each week. My
husband was a subscriber and we
were given subscriptions as gifts.
We run a conveniencelfood store
in North Central Pa, in a small
rural town of Galeton. Top sellers
are subs , stromboli's and pizza- all
made to order as we continue to
operate Fat Alberts. We have two
boys and are active in our small
rural church.
Susan M. Lingeris
Galeton, Pa.
FRUIT PIZZA
Crust:
'A cup confectioners’ sugar
V* cup butter
1/icups flour
Mix together ingredients like
pie crust. Press into large pizza
pan. Bake at 300 degrees until dry
and lightly browned (10 to 12
minutes). Cool.
Filling:
8-ounces cream cheese
’/ -1 cup sugar
1 teaspoon vanilla
Beat until smooth. Chill slight
ly. Spread on crust.
Toppings:
Drain 1 can crushed pineapple
in juice
Reserve 1 cup juice for glaze.
Spoon pineapples on top of filling.
Drain 1 can sliced peaches. Peel
and slice 2 kiwi. Hull and slice in
half:
1 cup strawberries
Arrange peaches, kiwi, and
strawberries on top of pineapple.
You may use any fruit.
Glaze:
I teaspoon cornstarch
'A -A cup sugar
1 cup reserved pineapple juice
1 teaspoon lemon juice
Heat glaze until it thickens.
Cool. Spoon over fruit. Chill 2
hours or overnight
This is a light summer dessert
It’s fun to serve at a pizza party for
friends and family. Just make sure
to have plenty. Like pizza, allow at
least 2 pieces per guest
Sue Pardo
Jarrettsville, Md.
CHEESE CAKE
Bottom crust;
1 cup graham cracker crumbs
4 tablespoons butter, melted
4 tablespoons sugar
Cake;
4 eggs v
1 pound cottage cheese
16-ounces cream cheese
l'/j cups sugar
'/i cup cornstarch
2 tablespoons lemon juice
1 teaspoon vanilla
’/> cup butter, melted
1 pint sour cream
Mix crumbs with butter and
press in bottom of greased spring
form pan. Bake at 350 degrees for
10 minutes. Cool.
In blender, blend until creamy:
eggs, cottage cheese, and cream
cheese.
In a large bowl, combine the
cottage cheese mixture with sugar,
cornstarch, lemon juice, vanilla,
butter, and sour cream. Beat at
high speed until smooth and
creamy.
Spoon mixture on top of crumb
crust Bake at 350 degrees for 75
minutes. Turn off oven. Let cake
set in oven 2 more hours before
refrigerating.
Before serving, top with your
choice of pie filling such as cherry,
blueberry or pineapple.
Cake may be frozen.
We were a farm family from the
1930 s until my husband and I
retired about 10 years ago. Our
dairy farm was about 60 miles
north of New York City. The farms
in our area have been cut back
considerably by the migration of
New york City dwellers moving
away from the city. Our young
people decided the area we are in
was not a good place to have a
dairy farm as a farming career is
really a lifetime thing.
The ingredients in my cheese
cake recipe are all natural. Mar
garine, non-dairy creamers, egg
substitutes, and imitation whipped
cream topping are not purchased
for our table use. My father-in-law
and husband believe a dairy far
mer who used the substitutes were
not speaking well of the product
the farmer was selling. Needless to
say, this cheese cake was not eaten
every day as it is very rich, but I do
serve it on special occasions and
nobody refuses to eat it. It disap
pears fast down to the last
luscious crumb.
Marjorie Doland
Slate Hill, NY
CARAMEL PUDDING
12 cups milk
4 cups brown sugar
A cup butter
8 eggs
2 cups flour
4 teaspoons vanilla
'/] teaspoon salt
8 ounces whipped cream
Heat 10 cups milk. In separate
kettle boil sugar and butter for 7
min. When brown mix'/ teaspoon
soda to 'A cup hot water and add,
stir well, then add hot milk. Stir
ring well. Make a paste with flour
and remaining 2 cups of milk and
add. Cook 5 minutes, then add
beaten eggs and vanilla. Cook S
minutes longer or until thick. Cool
overnight then beat well and add
whipped cream. Garnish with
whipped cream.
The reason I chose the recipe is
not just because it uses a lot of
good cows' milk, but also because
I got married on April 3rd and we
had this pudding at the wedding
dinner.
My husband and I live on a
100-acre farm in Richland. We
milk 63 cows.
We were both raised on dairy
farms.
Grace Brubaker
Richland
CHRISTMAS HOLIDAY
EGGNOG
10 eggs, separated
% cup sugar
Dash salt
Dash nutmeg
2-4 cups rum, optional
1 quart heavy cream, whipped
Beat egg yolks until lemony and
thick; add salt. Beat in sugar.
Slowly add rum, constantly beat
ing with wire whisk. Whisk well,
stir in cream. Beat egg whites until
stiff peaks form, fold into eggnog.
Chill 2 hours. Dust with nutmeg.
Keeps in refrigerator 4 to 5 days.
My husband and I have two
boys, Jason, 9. and Dean, 5. We
have lived in the Kontnersville
Revere area for many years. We
live about I'A hours from Lancas
ter. We have been getting the
"Lancaster Farming" since 1981,
the year we were married. I have
always enjoyed the recipe section.
Over the years, I have accumu
lated many excellent recipes. Now
1 would like to give back to the
"Lancaster Farming" one of my
best recipes. Our area is a non
farming region so it is always a
pleasure to see and read how farm
ing is so vital to our state’s com
merce. Perhaps the world would
be a better place if every person
would treasure Mother Earth and
nature as my family does. Once we
understand nature, we as humans
can have a better understanding of
ourselves.
Mary Litschaur
Revere
CHEESE CAKE
16 ounces cream cheese
1 pound cottage cheese
(creamed)
l'/i cup sugar
4 eggs, slightly beaten
3 tablespoons flour
3 tablespoons cornstarch
1% , tablespoons reconstituted
lemon juice
1 teaspoon vanilla
'A cup melted butter
1 pint sour cream
Preheat oven to 325’, grease
9-inch spring form pan. Then at
high speed beat cream cheese and
cottage cheese together. Gradually
beat in sugar, then beat in eggs.
Lower speed to medium and add
cornstarch, flour, lemon juice and
vanilla, add melted butter and sour
cream. Beat until smooth. Pour
into greased pan and bake one hour
and 10 minutes. Turn off heat and
leave cake in oven for 2 hrs. Do not
open the door! Remove from oven
and cool completely. Refrigerate
for several hours before cutting.
Delicious. Optional (Garnish with
pie filling of your choice).
Gladys Wright
Glen Rock
TASTY TACO PIE .
1 pound ground beef
2-8 ounce cans tomato sauce
1-1.25 ounce package taco sea
soning mix
1 -8 ounce can Pillsbury refriger
ated quick crescent dinner rolls
V, pound Velveeta pasteurized
cheese
'A cup Mozzarella cheese,
shredded
1 cup shredded lettuce
Vi cup chopped tomatoes
'/< cup pitied ripe olive slices
Brown meal, drain, stir in toma
to sauce and seasoning mix. Sim
mer 5 minutes, unroll dough, press
onto bottom and sides of
ungreased 12” pizza pan, prick
bottom and sides with fork. Bake
375* 10 minutes. Cover crust with
meat mixture. Top with cheese,
continue baking until cheese is
melted, top with remaining ingre
dients. Serve with sour cream if
desired.
Shirley Horning
Stevens
(Turn to Pago BIS)