Bi4-Lancaster Farming, Saturday, June 18. 1994
(Continued from Page B 8)
BLUEBERRY STREUSEL
MUFFINS
(Yields 12)
1 cup milk
A cup melted butter
1 egg
1 teaspoon vanilla
2 cups unbleached flour
A cup sugar
1 tablespoon baking powder
'A teaspoon salt
1 A cup fresh blueberries or 1 cup
thawed and drained frozen
blueberries
Topping: *
A cup flour
A cup brown sugar
A cup soft butter
Preheat oven to 400 degrees.
Grease a 12-cup muffin pan. Beal
milk, melter butter, egg and vanilla
with a rotary beater. Combine
flour, sugar, baking powder and
salt and add to liquid ingredients,
stirring just until blended. Balter
should be lumpy. Gently fold in
blueberries. For lopping, combine
flour and brown sugar and mix
well. Cut in soft butler with fork
until mixture particles arc the size
of small peas. Spoon batter into
muffin cups. Sprinkle lopping
evenly over muffins. Bake for 15
to 18 minutes, or until they reach a
light golden brown color.
These muffins are delicious.
They don’t stay around long at our
house. I often double the recipe.
My husband Arlan and I are kept
busy with milking cows and farm
ing. We also enjoy our children,
Justin, 6; Matthew,4A ; andlleid
i, our darling little daughter, who
is 9A months old. Also we give
thanks for Andy, Rodney, Randy
and Albert who help us when we
are busy and need an extra hand
with the milking.
Louise Kurtz
Heidi Louise Kurtz is a new
addition on the farm.
FRUIT AND
YOGURT PIE
2 containers (8 ounces each) of
fruit-flavored yogurt
3/j cups whipped topping
A cup mashed fruit to comple
ment fruit-flavored yogurt
9-mch graham cracker crust
Fold yogurt into whipped lop
ping, blend well. Add fruit and
spoon into crust. Freeze until firm,
about four hours. Remove 30
minutes or longer from freezer for
softer texture before cutting. Keep
chilled in refrigerator. Garnish
with additional whipped topping
and fruit if desired. Store any lef
tovers m freezer.
We are a dairy farm family that
uses lots of dairy products. We
have two children, Dwight, 4, and
Melinda, 2.
Irvin and Anna Mae Wenger
Lititz
Dairy Recipe Extravaganza
Justin and Matthew Kurtz enjoy their mother’s blueberry
muffins.
CREAM CHEESE
PECAN PIE
8-ounccs cream cheese,
softened
'/} cup sugar
I egg, beaten
'/j teaspoon salt
1 teaspoon vanilla
10-inch unbaked pie shell
1/4 cups pecans, chopped
Cream together softened cream
cheese, sugar, beaten egg, salt and
vanilla. Spread over bottom of
unbaked pie shell. Sprinkle pecans
evenly over cream cheese layer.
Topping:
eggs
'/i teaspoon salt
1 cup light com syrup
1 teaspoon vanilla
Combine all lopping ingcdicnts
and beat until smooth. Pour over
pecan layer. Bake 35 to 45 minutes
at 375 degrees until pecan layer is
golden brown.
Rosella Shirk
Mifflinburg
BAKED MACARONI AND
CHEESE
I'A cups elbow macaroni
4 tablespoons bullcr
2 cups milk
Dash pepper
2 cups Vclvccta cheese
Cook macaroni in boiling,
salted water until tender; drain.
Place m 1 'A quart casserole dish.
Add butter, milk, pepper, and
cheese. Bake at 350 degrees for 45
minutes or until bubbly and
browned. Makes 6 to 8 servings.
We’re the Brants: Curtis, Don
na, Carrie, Kellie, and Evan. We
farm in Fulton County with Cur
tis’s parents. Our children's ages
are 13,9'A , and 3'A years old. We
are members of the Pleasant Ridge
Church of the Brethren. In the
summer, we enjoy dipping tee
cream with the Fulton County milk
promoters at our local
fairgrounds.
This recipe is one our family
enjoys at home and on picnics.
Donna K. Brant
Harrisonville
TRADITIONAL
BUTTERMILK BISCUITS
12 biscuits
VA cup flour
2 teaspoons baking powder
A teaspoon baking soda
I teaspoon sugar
A teaspoon salt
A cup butter
Vi cup buttermilk
Combine dry ingredients in
bowl. Cut in butter until mixture
resembles coarse crumbs. Stir in
buttermilk until dry ingredients arc
moistened. Form dough intoa ball.
Turn out onto well-floured sur
face. Knead gently 10 to 12 times.
Roll dough to '/: -inch thickness.
Cut into biscuits using a 2'A -inch
in diameter biscuit cutter that is
dipped in flour. Place qn unbul
tered cookie sheet. Bake at 450
degrees for 10 to 12 minutes or
until golden brown on top. Serve
warm.
My father-in-law gels your pap
er, he ts retired from farming and
we live upstairs and he is
downstairs.
I always look at the recipe col
umn and use many of the recipes
and took forward to new ones.
We have three girts, 20,18, and
9 years. My husband is self
employed.
Sondra Sanger
Lebanon
SPAMBURGERS
Vi pound American cheese
1 can Spam or 12-ounces pork
roll
1 medium onion
2 tablespoons mayonnaise
3 tablespoon milk
1 tablespoon pickled relish
3 tablespoons ketchup
Grind together meat, cheese,
and onion. Add other ingredients.
Mix well. Spread on hamburger
buns and wrap in aluminum foil
and bake at 250 degrees for 30
minutes. Freezes well.
Try these for your next picnic or
make a bunch and stick them in the
freezer for those days when farm
life seems so busy and you wonder,
what's for lunch.
Ourfamily lives on a dairy farm
of 85 cows and 175 acres. We have
a herdsman and Nelson takes care
of the remainder. He also works
closely with his father. As a far
mer' s wife, I sew clothes for myself
and our two girls, do garden work,
can all my vegetables, mow lawn,
and run for farm parts. We love
being on a farm where we can
enjoy Gods creation.
POP-UP PIZZA CASSEROLE
l'/i pounds ground beef
'A cup chopped onion
% teaspoon minced garlic
I'A cups pizza sauce
8 ounces mozzarella cheese
slices
Brown beef and add remaining
ingredients. Simmer 5 minutes.
Pour into 9x13 glass casserole
dish. Top with cheese slices.
Popover Batter
1 cup milk
1 tablespoon vegetable oil
2 eggs, beaten
1 cup flour
'A teaspoon salt
'A cup parmesan cheese
Mix well, pour over mozzarella
cheese slices, covering complete
ly. Sprinkle with parmesan cheese.
Bake 25 minutes at 400 degrees.
Makes 10 servings.
MOCHA PUDDING
Cook together:
1 large package cooked vanilla
pudding
3 cups milk
1 tablespoon instant coffee
Cook mixture until it comes to a
boil. Cool. Whip into pudding:
8-ounces whipped cream
topping
Layer pudding in dish with:
Chocolate cookies, crushed
Sprinkle cookie crumbs on top.
Shirley Horning
Stevens
The Brant family farm in Fulton County.
Melinda Weaver
Quarryville
Anna Musser
Manheim
Nelson and Melinda Weaver
with Gwendolyn and Cheryl
live on a Quarryville farm.
VANILLA ICE CREAM
For 6-quart freezer
Dissolve 1 A tablespoons unfa
vored gelatin in 6 tablespoons cold
water. Add to VA quart warm milk
Beat 6 eggs well.
Add 3 cups sugar; stir well.
Add 1 quart cream, 1 can eva
porated milk, vanilla flavoring.
Pour into freezer, fill with ice,
crank until firm.
Ruth Stoltzfus
Paradise
MOTHER’S OLD
FASHIONED TAPIOCA
'A to J /< cup tapioca
2 quarts milk, scalded
4 eggs
4 teaspoons vanilla
VA cup sugar
Beal together eggs and sugar.
A secret from mother:
When milk is hot, take a cup of
milk out of pan and mix in with
milk and egg mixture. Then pour
back in hot milk and stir until nice
and creamy. That keeps it from
curdling. (Do not let milk cook.)
Low heal all the lime mixture
will set as it cools. I always take u
off of heat before it’s too thick.
We live on an 80-acre farm with
an average of 40 cows. The men
are busy in the field. All the work i s
done by horse-drawn teams. It’s
really a challenge to get crops
planted in time
Also, we sett strawberries m
June. They are organically grown
no spray is used. We sell them
locally. Our farm is located on
Temperance Hill Rd„ on Orange
Street, off Rt. 501 beside the Koun
try Kupboard. Fresh berries are a
big hit with tapioca pudding!
Mrs. Henry Stolt/fus
Litit/.
(Turn to Paga B 15)