86-Lancastar Farming, Saturday, FWwuary 11, 1995
Edible Valentines
That Say ‘I Love You’
Valentine’s'Day may not be a
major holiday, but it is a day of
major celebration. Sweethearts
send flowers and chocolates, cards
are selected, and romantic dinners
for two are the order of the day.
Looking for the perfect gift for a
loved one on Valentine’s Day?
How about preparing one of these
recipes—a gift from the heart that
says “I love you.”
PEANUT BUTTER
MELTAWAYS
1/4 pounds chocolate melting
chips
'A cup melted vegetable
shortening
18 ounces peanut butter
Melt chocolate, stirring until
smooth. Add melted shortening
and peanut butter until just
blended. Pour into bowl and chill
until the consistency of soft cus
tard. Occasionally scrape sides and
bottom. Beat with a mixer 30 sec
onds. Do not overbeat. Pour on
wax paper-lined 10x13-inch bak
ing pan. Place waxed paper on top
and level off. Let stand in cool
place until firm but not hard. Cut
into squares. Makes about 80
pieces. When dipping chocolate,
work quickly as the mixture will
soften.
Mrs. Stoltzfus
Honey Brook
PEANUT BUTTER FUDGE
makes 1 9" square pan
4 cups sugar
1 cup milk
2 tablespoon butter
1 tablespoon vinegar
1 pound smooth peanut butter
2 1/2 tablespoons marshmallow
whip
1 teaspoon vanilla
1. Mix together in a saucepan
the sugar, milk, butter, and vine
gar. Boil slowly to the soft ball
stage.
2. Remove from heat and stir in
peanut butter, marshmallow whip,
and vanilla.
3. When mixture begins to set,
cut into serving pieces. Then
refrigerate. Remove pieces from
pan only after the candy is cold and
hardened.
Stephanie Buck
Lebanon Co. Dairy Maid
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
ingredients and clear instructions with each recipe you sub
mit. Send your recipes to Lou Ann Good, Lancaster Farm
ing, P.O. Box 609, Ephrata, PA 17522. Recipes should
reach our office one week before publishing date.
February 18- Cherry Recipes
25- Potato Lover’s Month
March 4- Crock-Pot Recipes
11- Muffin Favorites
RED VELVET CAKE
WITH FROSTING
1 1/2 cups sugar
1/2 cup shortening
1 teaspoon vanilla
2 eggs
2 ounces red food coloring
2 tablespoon cocoa
2 1/4 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 tablespoon vinegar
1 teaspoon baking soda
Cream sugar, shortening and
vanilla. Add 1 egg at a time and
beat. Make a paste of food coloring
and cocoa. Add to sugar mixture.
Sift flour and salt. Beginning and
ending with flour, alternate adding
flour and buttermilk to sugar mix
ture. Beat. Combine vinegar and
soda and add to batter, (fold in)
Pour into two 8-inch cake pans and
bake at 350° for 15 to 20 minutes.
Butter Frosting
3 tablespoon flour
1 cup sugar
I teaspoon vanilla
I cup butter
1 cup milk
Combine milk and flour and
cook over medium heat until thick.
Cool. Cream sugar, butter and
vanilla until creamy. Add cooled
milk and flour mixture and blend.
Erin Williams
Lebanon Co. Lil’ Miss
SINFUL BROWNIES
1 cup butter
Vi cup cocoa
2 cups sugar
4 eggs
154 cups flour
Frosting;
4 tablespoons butter
3 tablespoons vanilla
2 cups confectioners’ sugar
2 to 3 tablespoons milk
Melt butter in saucepan; add
cocoa. Stir and remove from heat.
Stir in sugar, then flour,
stir by hand until well blended.
Pour into ungreased 9x13-inch
pan. Bake at 350 degrees for 20
minutes. Frost while hot
Frosting: Melt butter; blend in
cocoa. Stir in vanilla and sugar.
Add milk. Stir until consistency is
spreadable.
Rachel Tanis
Pa. Alternate Dairy Princess
Make your sweetheart a romantic dessert of Shortbread Hearts, drizzle with choco
late, and serve with whipped cream and berries.
CREAMY RICE PUDDING
Serves 10
1 quart milk
1/2 cup rice
2 tablespoons butter
1/4 cup sugar
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla
1. Stir together milk, rice, but
ter, sugar, and salt. Pour into dou
ble boiler and cook slowly for 1-1
1/2 hours until rice is soft.
2. Beat the eggs. Remove 1 cup
hot milk and rice from double boil
er and gradually add to the beaten
eggs. Then add the egg mixture to
the rest of the pudding. Stir in the
vanilla. Serve either warm or cold.
Stephanie Buck
Lebanon Co. Dairy Maid
DIABETIC
STRAWBERRY SAUCE
1 quart fresh or unsweetened
frozen strawberries, thawed
3 envelopes aspartame
sweetener
1 teaspoon orange juice
1 teaspoon fresh lemon juice
Combine all ingredients in a
food processor or blender. Process
or blend into a puree. Transfer to
saving bowl. Cover and refriger
ate.
Delicious served over waffles,
diabetic rice pudding and yogurt.
Yields 4 servings, 52 calories
per serving.
(Turn to Page B 7)
Apples originated in Asia and were first grown in Europe more than
5,000 years ago. They came to America with the Pilgrims in 1629, and
made their debut in Pennsylvania in the 1680 s at orchards planted by
Swedish settlers along the Delaware River near Philadelphia.
Pennsylvania also served as home to folk legend Johnny Appleseed,
who according to history, gathered apple seeds from the state’s cider
mills to plant orchards along the Ohio River and into Indiana.
Today, apples are grown in all 67 of the state’s counties, yielding an
annual crop of almost 13 million bushels, which ranks fifth nationally.
Apples are the perfect snack food: they’re portable, great tasting,
and good for you with only 80 calories each. They are also high in fiber
and pectin, which are useful in reducing blood cholesterol and lower
ing the risk of certain types of cancer, as well as potassium, which may
reduce the risk of stroke.
For more information and recipes on apples, write to Pennsylvania
Apple Marketing Board, 2301 N.Cameron St., Harrisburg, PA 17110
(717) 783-5418.
BAKED CHICKEN BREAST WITH APPLE SLICES SAUTE
6 chicken breasts
3 tablespoons butter
Salt and pepper
2'/i cups golden delicious apples
/* cup sugar
1 teaspoon grated lemon rind
'A teaspoon cornstarch mixed with
1 tablespoon lemon juice
'A cup water
1 teaspoon Worcestershire sauce
1 teaspoon prepared horseradish
Lay chicken breasts cm baking sheet; dot with butter. Sprinkle with
salt and pepper. Bake at 350 degrees for one hour or until tender. Com
bine apple slices, sugar, lemon rind, cornstarch mixed with lemon
juice, water, Worcestershire sauce, and horseradish. Heat. Serve over
chicken. Serves 6.
BJ. Light
Lebanon
Featured Recipe
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