Bi4-Lanca«ter Farming, Saturday, April 30, 1994
Tulip Tour Focuses On Food Flower
LOU ANN GOOD
Lancaster Fanning Staff
EPHRATA (Lancaster Co.)
Want ideas for installing a whirl
pool bath or a sunroom? Would
you like the recipe for that divine
dessert served by a local restaur
ant? Or, maybe you are dying to
know what that house on (he cor
ner lot looks like inside.
Whatever the reason, a sell-out
crowd of more than 600 (with hun
dreds turned away) showed up at
the seven homes open for inspec
tion on Monday for the annual
Kitchen Kapers Tulip Tour in
Ephrata.
The tour includes a little bit of
what many women like best
ideas for turning a house into a
showcase, food with a festive
touch, and flowers artfully
arranged.
At each stop, a chef from a local
restaurant prepares food samples
of one of their restaurant special
ties that is served to each guest.
Recipes for the specialties are
available.
At each home, a local green
house or a flower shop have decor
ated the inside and sometimes the
outside with floral displays. The
tour is an opportunity to admire the
flower beds and landscaping sur
rounding the participating homes.
The Ephrata Women’s Club
uses the tour as a fund raiser for
local charities. The success of this
annual tour depends not only upon
hospitable homeowners but also
upon local restaurants and floral
designers who offer their services
free.
Here are some of the recipes for
the specialties that restaurants
served.
SHOO FLY PIE
Wet bottom;
1 cup dark com syrup
2 cups water
1 cup brown sugar
'/«cup baking soda
Crumb lopping:
1 cup brown sugar
2'/i cups flour
I teaspoon cream of tartar
'/i cup shortening
1 teaspoon cinnamon
Dash salt
2 unbaked pie shells
Bring all ingredients for wet
bottom to a boil. Combine all
ingredients for topping in a large
bowl and work into crumbs using a
pastry blender, 2 knives or food
processor. Pour l'/i cups of wet
bottom syrup into each pie shell,
top with crumb mixture until level
with edge of shell. Bake in pre
heated 360 degree oven for
V/i hours. Best when served warm
with ice cream or whipped cream.
Plain & Fancy
PIE CRUST FOR
SHOO FLY PIE
2 cups pastry or all-purpose
flour
'A cup shortening
'A teaspoon salt
1 teaspoon sugar
'A cup ice cold water
Place all ingredients except
water in bowl of food processor
with steel knife, process 10 sec
onds or until coarse crumbs are
formed. With processor running,
add water. Stop machine when
dough ball is formed. Makes two
9-inch pie shells. To prepare with
out processor, use pastry blender
or 2 forks to work in all ingredients
except water into coarse crumbs.
Add water by tablespoons until
dough is formed. Do not overwork.
Plain And Fancy
CRAB CAKES
1 pound crab meat
'A cup green pepper
'A cup red pepper
1 carrot
4 slices bread, cubed and crust
removed
2 eggs
A cup mayonnaise
'A teaspoon dry mustard
V I cup Grey Poupon mustard
1 tablespoon Old Bay seasoning
1 teaspoon Worcestershire
sauce
‘A cup parsley flakes
'/> cup lemon juice
'A teaspoon garlic powder
Chop die pepper and carrot until
very fine by hand or in processor.
Saute in butter and garlic, drain off
the excess butter and set aside to
cool. Mix the eggw with mayon
naise and whip together until
smooth, add remaining ingredients
to eggs and mayonnaise, add
sauteed vegetables and mix well.
Pour the batter over the bread
cubes, mix well, add the crabmeat
and mix.
Bloomfield Square Restaurant
CALIFORNIA
FRUIT TART
Prepare dough, chill overnight
Roll out dough into tan pan. Bake
at 3SO degrees until golden brown,
cool. Fill tart shell with pastry
cream, top with seasonal fruits.
Chill before serving.
Flan Dough:
Cream well:
10 ounces butter
10 ounces sugar
Add:
3 eggs
V* teaspoon vanilla
Fold in:
l'/i pound flour
V* teaspoon salt
V* teaspoon baking powder
Pastry cream:
Heat:
2 cups milk
Whip together:
2 eggs
4 egg yolks
8 ounces sugar
2 teaspoons vanilla
Add slowly to hot milk, whip
ping constantly. Bring to boil, sim
mer 2 minutes or until thickened.
Strain. Chill overnight.
Cake ala Carte
TOMATO BASIL
CREAM SAUCE
6 tomatoes
'/< cup butter
'A cup flour
3 cups half & half
3 tablespoons chopped fresh
basil
2 tablespoons chopped shallot
1 tablespoon chopped garlic
1 shot Pemod or other Anise
liquer
'A cup Sauteme Wine
'A cup chopped fresh scallion
Salt and pepper to taste
Peel, seed, and chop tomatoes.
Over low heat, melt butter and
saute scallions, garlic, and shallots
about 10 minutes. Do not brown
garlic, add flour and stir until
smooth, add tomatoes and cook
about 10 minutes. Slowly add
remaining ingredients, turn heat to
medium cool until sauce is
slightly thickened. Adjust season
ings. Serve with penne pasta or
other favorite pasta or for varia
tion add favorite cheese, veget
ables, seafood or chicken.
Olde Lincoln House
Linda White of Manhelm samples dessert from Cake a La Carte of Akron. Chefs from
local restaurants prepared specialties for tour participants to sample at each home.
Ideas for table settings and floral arrangements abound during the tour.
These women examine this patio for Ideas to Incorporate at their own properties.
CHOCOLATE
PECAN PIE
3 eggs
1 A cups sugar
VA teaspoons milk powder
'A teaspoon salt
214 tablespoon all-purpose flour
I tablespoon butter, melted
I'A tablespoon shortening,
melted
VA cups com syrup
VA teaspoon vanilla
VA cups pecan pieces
'/«cup chocolate chips
10-inch unbaked pie shell
Beal eggs, sugar, salt, and vanil
la. Combine milk powder, flour.
Add to egg mixture, mix for 3 Miller’s Smorgasboard
Decor
minutes add melted butter and
shortening, mix for 2 minutes. Add
com syrup, mix 3 minutes. Stir in
pecans and chocolate chips and
mix thoroughly. Pour into pie shell
and bake at 400 degrees for 10
minutes; reduce heat to 375
degrees for 25 minutes or until top
is firm.