86-Lancaster Farming, Saturday, May 7, 1994
Remember Mama
How do you remember your
mother? Mending your clothes?
Washing your sheets?
Probably not.
No doubt it was stirring up your
favorite * cake or serving plump
warm cookies hot from the oven or
other family favorites.
Here are recipes our readers sent
from their mother’s and grand
mother’s kitchens. These are
recipes to pass on to your daught
ers and sons.
POTATO BUNS
1 cup mashed potatoes, may use
instant
cup scalded milk
eggs, beaten
cup sugar
teaspoon salt
cup shortening
6 cups flour
Soak one tablespoon yeast in
A cup warm water. Add remaining
ingredients and mix. Let rise for 2
hours; knead. Pinch off small
pieces and put on a cookie sheet.
Let rise. Bake at 375 degrees until
lightly browned. Frost or fill. The
secret to get these moist is to not
use too much flour and do not
handle more than necessary.
My mother's name is Joann
Martin. She lives on a dairy farm
in Myerstown with her husband of
25 years, Reuben, and five child
ren. She also has two married
daughters, one married son, and
one grandson. Mom loves to bake,
cook, and sew. She is always will
ing to lend a helping hand and a
listening ear. Happy Mother's
Day, Mom!
MOTHER’S
MONTGOMERY PIE
together and set aside;
lemon grated and the juice
pint boiling water
cup molasses
cup sugar
Mix
1
1
1
1
2 tablespoons flour
Place in bowl and beat for 4
minutes;
2'A cups flour
2 large eggs
'A teaspoon salt
VA cup sugar
'A cup butter
1 cup milk
2 teaspoons baking powder
Pour liquid into 3 unbaked
9-mch pie shells. Then with 2
tablespoons, evenly drop batter on
lop of liquid. Bake in 400 degree
oven until cake on top springs back
when tested.
Contributor writes: This was my
mother's recipe and it is delicious.
Jane T. Wismer
Trappe
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.
May 14- Get Your Strawberry Recipes Ready
21- Your Dad's Favorite Recipe
28- Memorial Day Favorites
June 4- Dairy Recipe Contest
Dome On The Bud
GRANDMOTHER’S
MILK PIE
1 unbaked pie shell
Put a handful of flour and a
handful of sugar into pie shell. Mix
gently with fingers. Add milk or
cream and keep mixing until dis
solved. Stir in sugar, flour, and
milk until pie shell is desired full
ness and mixture is the texture of
instant pudding. Don’t fill the shell
too full or the mixture will bubble
over the sides when baked. Add a
dash of vanilla and sprinkle with
cinnamon and nutmeg.
Bake at 400 degrees until it
wobbles like Jell-O. Cool and eat
Contributor writes: This pie was
called Milley Flitcher or leftover
pie. It was the last ones made on
baking day, using the leftover pie
dough. They were also the first
ones eaten as a custard was harder
to keep with refrigeration. Also,
my grandmother would not let a
fruit pie or cake pie be cut until it
had a day to set.
MOTHER’S O HENRY BARS
Combine:
4 cups oatmeal
1 cup butter
1 cup brown sugar
'A cup white syrup
Spread in greased 9x13-inch pan.
Bake at IS minutes at 350 degrees.
Cool. Melt a 12-ounce package
chocolate chips and 'A cup crunchy
peanut butter. Cool and cut.
Contributor writes: Not only are
these my favorite homemade candy
bars, but my mother, who is from
lowa, still makes a tray of these
bars on my birthday every year
and sends them to my home In
Jacobus, Pa. I hope readers will
enjoy them as much as I do.
Kieren Knapp, D.O.
Janet Nolt
Denver
LEMON DESSERT FLUFF
} A cup butter
VA cups flour
3 tablespoons sugar
Crumb together butter, flour,
and sugar. Press into pan. Bake at
375 degrees for 15 minutes.
Spread the following over baked
crust.
16-ounces cream cheese
VA cups confectioners’ sugar
VA cups whipped topping
Combine:
3 3-ounce packages instant
lemon pudding
414 cups milk
Spread pudding over cream
cheese mixture and top with
whipped topping.
Linda Boyer
Narvon
Jacobus
BOILED APPLE DUMPLINGS
Serves 6
2 cups flour
4 teaspoon baking powder
'A teaspoon salt
2 tablespoons sugar
2 tablespoons vegetable
shortening
’/« cup milk
3 large tart apples
6 teaspoons sugar
Milk
Sugar
Sift together the flour, baking
powder, salt, and sugar. Cut in the
shortening until it is the size of
peas. Stir in the milk. On a floured
board, roll dough to 'A -inch thick
ness. Cut into six squares.
Pare and core apples and cut in
halves. Put a half on each square of
dough and 1 teaspoon sugar on
each apple. Pull the four comers of
dough together, dampen slightly,
and press to seal. Tie each dum
pling in a clean piece of white
muslin.
Joanne Weaver
Lancaster
Drop dumplings into a large
kettle of boiling water. Cook 20 to
25 mintues, depending on the size
of the apple. Serve in soup dishes
with milk and additional sugar if
desired.
Mothers, grandmothers, and great grandmothers are often expert cream pie
bakers.
Mrs. Marvin Long
Pottstown
June Dairy
Month Extravaganza
In a salute to dairy fanners. Lancaster Farming wants to show our
readers how versatile and great tasting dairy products are when used in
appetizers, dips, soups, breads, main dishes, vegetables, desserts,
beverages, snacks, and salads.
Every person who jots down a favorite recipe using dairy products
and sends it to us will receive a packet of 25 decorative recipe cards
and a note pad.
Please send your recipe using a sizable quantity of at least one of the
following ingredients: milk, cream, sour cream, butter, yogurt, butter
milk, ice cream, cottage cheese, ricotta cheese, cream cheese or any
hard or soft cheese.
Print or type your recipe and be sure to give accurate measurements,
temperatures, times, and sizes of baking dishes to use. Be sure to print
your name, full address, and phone number on the recipe. Please
include a few paragraphs about yourself or your family. Although it is
not required, we’d like a picture of you or your family to include with
the recipe when it is printed. Photos will be returned if you mark your
name and address on the back of the photo.
All recipes submitted will be printed during the month of June. This
is a popular annual event for our readers who enjoy the recipes and
reading tidbits of information about the person who submits the recipe.
Send your recipe and accompanying information and photo to Lou
Ann Good, Lancaster Farming Dairy Recipe Extravaganza, P.O. Box
609, 1 E. Main St. Ephrata, PA 17522.
One recipe for family, please. Send it immediately as the deadline
for entries must reach us by June 1.
(Turn to Pago B 8)