86-LincMtar Farming, Saturday, Juna 3, 1995 Cream Of The Crop Thanks to our readers who have again flooded our mailbox with recipes that showcase the great taste of milk and other dairy products. Recipes from the Cow Mania Drawing will be featured in every June issue of Lancaster Farming. The recipes appear in no parti cular order. We consider each recipe a “Cream of the Crop” recipe because it has been tried, tested, and loved by the contributor. Recipes included in today’s issue do not mean that the contri butor did or did not win one of the giveaway prizes. The names selected in a drawing will appear in the June 24 issue. Thanks to the many who make these issues a highly prized posses sion by our readers. Many write to say how much they enjoy the com ments and pictures that accompany the recipes. “It makes us feel like family,” one wrote. AUNT EMMA’S MINIATURE CHEESECAKES 2 8-ounce packages cream cheese 2 eggs 'A cup sour cream A teaspoon almond or lemon extract V* cup sugar 1 tablespoon lemon juice V* teaspoon vanilla extract 24 vanilla wafers Place liners in 24 cupcake tins. Place vanilla wafer in bottom of each paper liner. Beat other ingre dients until light and fluffy, until lumps are gone. Put large table spoon of cream mixture over coo kie. Bake at 375 degrees for 15 to 20 minutes. Will only be slightly browned, but should be puffy. Cool completely and refrigerate. To serve, top with cherry pie filling. I am 22 years old. I am single Jennifer Andres from Scranton enjoys working and live with my parents and my five brothers and one sister. I have a seasonal job at a local chocolate factory. I attend classes at the Penn State University Worthing ton Campus. In the future, I hope to work with and around animals. / also have a pony and help care for a few beef cattle. I enjoy the outdoors, gardening, baking, reading, and spending time with my family. I like to listen to country music, travel, go horse back riding, and country dancing. This recipe is one of the family's favorite. Its rich, smooth, and a creamy taste enjoyed by all. The small serving size makes it perfect to serve to guests at parties and during holidays. Jennifer Andres Scranton CREAMY POTATO SOUP 3 cups diced potatoes 1 cup water ‘A cup chopped celery A cup chopped carrots A cup chopped onion 1 teaspoon parsley 1 chicken bouillon cube A teaspoon salt Dash pepper 2'A cups milk TA tablespoons flour A pound Velveeta cheese Combine all except last three ingredients. Simmer until tender. Add milk to flour to make a smooth paste. Slowly add to veget ables and cook until thickened. Add cheese and stir until melted. This is a yummy recipe. I live on a farm with my family. The only time I help in the barn is when one of the boys can't. I have six brothers and two sisters. My oldest brother is in lowa working as a hired boy. My parents are Alvin and Alta Noll. I’m 13 years old. Marlene Nolt Williamsburg /<, lit Peach and Nectarine Cobbler is a refreshing summer dessert. CUT OUT COOKIES 2 cups sugar I cup butter softened 4 cups flour 1 teaspoon baking soda 1 tablespoon milk dash of salt 1 teaspoon vanilla Mix aU together and refrigerate overnight. Roll out on floured sur face. Bake 350 degrees for 10 minutes. Decorate with sugar or frost after baking. We live on a dairy farm in Bucks County. Our family consists of myself, my husband Jay, sons Chris 12. and Kyle 6. They love the cookies for a snack anytime. Monica Hunsberger Perkasie GRAND STRAWBERRY SHORTCAKE 1 (17.3 ounce) can Pillsbury Grands Refrigerated Biscuits 2 tablespoons melted butter 4-5 tablespoons sugar 2 cups sliced strawberries 1 cup whipped cream Heat oven to 375 degrees. Dip top sides only of each biscuit in butter, then in sugar. Bake for 13-17 minutes or until golden brown. To serve: split warm bis cuits. Layer biscuits with straw berries and whipped cream. 8 servings. / have three children. I milk cows on our dairy farm in York County. Judith Kann Spring Grove (Turn to Pago B 9) *"ST J**"' - 0 ■> Crust: 214 cups unbleached all-purpose flour 3 tablespoons sugar 1 cup (2 sticks) unsalted butter, chilled and cut in small pieces 4 tablespoons ice water 2 large egg yolks, lightly beaten Filling: 14 nectarines 14 peaches 8 tablespoons vanilla sugar (see Note) 4 tablespoons (VS stick) butter Preheat the oven to 37S°F. Butter two 8- or 10-inch baking dishes. Combine the flour and sugar in the bowl of a food processor. Ail ingredients should be cold. Add the chilled butter in pieces and pro cess for approximately 10 seconds, or until mixture resembles coarse meal. (To mix by hand, combine the dry ingredients in large mixing bowl. Using a pastry blender or two table knives, cut in the butter until the mixture resembles coarse meal.) While machine is running, add the ice water, a few drops at a time, along with the egg yolks, one at a time, through the feed tube, just until the dough holds together without being wet or sticky. Do not over-process; 30 seconds should be sufficient Test the dough at this point by squeezing a small amount together. If it is too crumbly, add a bit more water. Divide the dough into two equal amounts. Place each on a piece of plastic wrap and press the dough into a flat circle with your fists. (This makes roll ing easier than if the pastry is chilled as a ball.) Wrap and chill well, at least 1 hour. Wash and dry the fruit Cut into wedges and evenly dis tribute between the two prepared baking dishes. Sprinkle the bruit with 3 tablespoons of the vanilla sugar per dish and dot with the but ter, 2 tablespoons per dish. Roll out each piece of dough large enough to cover the top of each baking dish. Place the dough over the fruit and pinch around the edge of the baking dish to seal. Trim the excess dough. Make 4 or 5 slits in the dough to allow steam to escape and divide the remaining sugar, sprinkling it over the top of each crust Bake for 45 minutes until the crust in golden brown. Serve warm or cooled. Yield: Two 8- or 10-inch cobblers. * NOTE: To make vanilla sugar, store 6 to 8 fresh vanilla beans in a covered quart jar filled with white sugar. Replenish the sugar as you use it # ■ v Featured Recipe Peach And Nectarine Cobbler
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