822-Lancaater Firming, Saturday, June 14, 1997
Dairy Recipes Galore From Cow Mania Contest
(Continued from Page B 21)
SNICKER CAKE
1 package German chocolate
cake mix
14-ounces caramels
'A cup butter
'A cup milk
V, cup semi-sweet chocolate
chips
1 cup pecans, chopped
Prepare cake mix as directed on
package. Pour half the batter into a
greased and floured 9x13-inch
pan. Bake at 350 degrees for 20
minutes. Combine caramels, but
ter and milk. Cook over low heat,
stirring often, until caramels are
melted. Remove cake from oven.
Pour caramel mixture over cake
evenly. Top with chocolate chips
and nuts. Dot with remaining bat
ter. Bake at 250 degrees for 20
minutes, then at 350 degrees for
10-15 minutes or until well done.
I live on a dairy farm in Juniata
County with my parents, 5 sisters,
and 4 brothers. I just recently got
back home again after being in Illi
nois for almost six months. I had
been teaching school in Illinois. I
enjoyed it out there but it sure is
great to be home with my family
again.
Also, I'm ready to get back to
country living again. I’m looking
forward to helping unload hay
loads and working in the garden
and flower beds. I hope you all
have a wonderul summer!
Denise Wenger
Mifflintown
SOUR CREAM
APPLE CAKE
Vi cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
'A teaspoon baking soda
1 cup sour cream
3 apples, sliced
Cream butter and sugar. Add
eggs and vanilla. Combine flour,
baking powder, baking soda. Add
to creamed mixture, alternating
with sour cream. Spread in greased
pan. Top with apple slices.
Sprinkle top with 'A cup sugar.
Combine with 'A teaspoon cinna
mon and 'A teaspoon nutmeg.
Bake 30 minutes at 350 degrees in
a 9x13-inch pan.
My family loves this cake. It’s so
easy to make and tastes great every
time. I hope you enjoy it.
Brenda Nuss
Catawissa
SPUMONI ICE
CREAM CAKE
2 boxes strawberry ice cream
1 quart spumoni ice cream or
your favorite nut ice cream with
other goodies
8-ounces jar strawberry jam
'A cup slivered almonds
1 cup whole strawberries
1 pint whipping cream, whipped
and sweetened
Soften ice cream; pat each quart
into 8-inch round cake pan, which
has been lined with plastic wrap.
Freeze until hard. Spread half
strawberry jam on each layer.
Stack together with spumoni layer
in center. Frost with whipped
cream. Garnish outside with
almonds. Arrange strawberries on
top; freeze overnight. Yield; 12
servings.
I am 15 and live on a dairy farm.
/ help in the field and 1 help with
the milking, I like to work outside
and plant flowers.
/ love to try new recipes.
Crystal Zimmerman
Romulus, NY
FRUIT DELIGHT
2 cups flour
1 cup butter
2 tablespoons sugar
Soften butter and mix with other
ingredients. Spread evenly in a
1014 by 1554 by 154 -inch deep
baking sheet. Bake 10-18 minutes
at 350 degrees, being careful to not
get the mixture 100 brown. (It
should show only tinges of brown
ing.) Cool.
Second layer
8-ounce package of cream
cheese (room temperature)
1 cup confectioners’ sugar
1 pint whipped cream, whipped
Using electric mixer, combine
these ingredients and spread on
cooled baked crust.
Third layer
At this point, top with your
favorite pie filling and refrigerate.
You can also make your own top
ping using a package of frozen
sliced strawberries thickened with
a small amount of clear gel mixed
with sugar and a touch of lemon
juice. To this add about 3 / quart of
fresh strawberries, halved. Care
fully layer on top of the cream
cheese mixture and refrigerate
until set
This recipe not only looks good
but tastes equally as good as it
looks.
The recipe contains more than a
substantial amount of dairy pro
ducts. It is a "hit" wherever I take
My husband and I live on a
200-acre dairy farm. We also rent
another 300 acres. My husband is
semi-retired and works for our
only son, who now runs the farm.
Our son has 225 head of Holstein
cows and employs another full
time helper plus six high school
boys, as needed. I keep the books
for our son so everything is up to
date on a daily basis.
Neither of us would exchange
life on the farm for anything. How
ever, we do like to travel with our
local bus company that arranges
multiday tours. In fact we just
returned from a four-day tour to
Parkersburg, West Virginia,
where we explored Blennerhasset
Island. This is a five-mile-long
island in the middle of the Ohio
River.
As great as it is to get away, it is
equally as great to return home to
the farm.
Mrs. Kent (Charlotte) High
Pottstown
GRAPE-NUT PUDDING
1 quart milk
A cup flour
% teaspoon salt
1 cup whipping cream
3 /« cup sugar
2 egg yolks
2 teaspoons vanilla
V* cup grape nut cereal
Add enough milk to flour to
make a smooth, thin paste.
Add eggs and salt to paste. Beat
Heat remaining milk and sugar
until almost scalding and stir in
paste mixture. Stir constantly until
thickened. Cool; fold in vanilla.
Add cream (whipped) and grape
nuts just before serving.
/ like reading the B Section in
Lancaster Farming.
We have two girls and three
boys ages 2-9. We are produce far
mers with a broiler house, a bike
shop, and soil-grown greenhouse
tomatoes which keeps us busy
all summer.
Mrs. Elvin Z. Zimmerman
Mifflinburg
BROCCOLI AND
RICE CASSEROLE
Saute:
'/i cup butter
A cup onion
1 cup diced celery
Add:
1 cup milk
1 cup water
1 can any cream soup
Add:
'A pound velveeta cheese (stir
until melted)
Pour over 1 cup dry minute rice
and one 10-ounce package of fro
zen broccoli. Bake uncovered at
350 degrees for 50 minutes.
My husband and I own a dairy
farm in Snyder County. We have
two daughters, Janette, 12 and
Danielle. 7, who help us with our
50 dairy cows. This recipe is a
favorite of our family.
Deborah Ewing
McClure
PINK ARCTIC FREEZE
Two 3-ounce packages cream
cheese
2 tablespoons sugar
1-pound can (2 cups) whole
cranberry sauce
14 cup chopped nuts
1 cup heavy cream, whipped
2 tablespoons mayonnaise or
salad dressing
9-ounce can (1 cup) crushed
pineapple, drained
Soften cream cheese; blend in
mayonnaise and sugar. Add nuts,
fruits, whipped cream; add to mix
ture and mix well. Pour into 854 by
414 -inch loaf pan or comparable
size mold. Freeze firm 6 hours or
overnight. Before serving, let
stand at room temperature IS
minutes. Slice, turn out on lettuce
if desired. Makes 8-10 servings.
My family operates a 40-cow
dairy farm in eastern New York on
the Hudson River. Much of my time
is spent as the Greene County
dairy princess, promoting dairy
products to the public.
I enjoy doing school programs,
hosting special events, and writing
newspaper articles, teaching peo
ple about the importance of dairy
products to their diet. The dairy
industry affects the lives of so
many people that educating the
public is crucial to the future.
Enjoy June Dairy Month!
Sarah Van Orden
Catskill, N.Y.
CREAMY HASH
BROWN CASSEROLE
32-ounce package frozen
Southern-style hash brown pota
toes, thawed
1 pound American cheese,
cubed
1 can condensed cream of chick
en soup, undiluted
2 cups sour cream
V* cup butter, melted, divided
3 tablespoons chopped onion
'A teaspoon paprika
2 cups cornflakes, slightly
crushed
In a large bowl, combine hash
browns, cheese, soup, sour cream,
'A cup butter, and onion. Spread
into a greased 13x9x2-inch baking
dish. Sprinkle with paprika. Com
bine cornflakes and remaining but
ter. Sprinkle on top. Bake uncov
ered at 350 degrees for 50-60
minutes or until heated through.
Donna Bollinger
Lititz
EASY BUTTERSCOTCH
PUDDING
1A quarts milk
I cup molasses
1 cup brown sugar
1 cup flour
'A cup butter
1 tablespoon vanilla
5 eggs
In heavy kettle, bring milk and
butter to boiling. Beat together
remaining ingredients and stir into
hot milk. Continue stirring until
pudding is thick.
Pour into serving dishes. Chill.
Put on favorite lopping or eat as
is.
This is our favorite pudding. It’s
quick and simple.
Charlene Brubacker
Carlisle
P-NUT BUTTER PIE
Crust:
25 vanilla wafers
'A cup unsalted peanuts,
chopped
'A cup butter (melted)
Mix all together, then press into
a 10-inch pie pan. Bake at 350
degrees for 10 minutes. Cool.
Filling:
One 8-ounce package of cream
cheese
One cup peanut butter
Beat until light and fluffy, then
add 1 cup sugar. Beat until well
mixed, then add one cup heavy
cream, whipped with one teaspoon
vanilla, until forms peak. Fold into
peanut butter mixture. Pour into
baked shell. Chill for 2 hours.
Serve with fudge sauce.
Fudge sauce:
2 ounces semisweet chocolate
14-ounce can sweetened con
densed milk
2 tablespoons butter
2 tablespoons vanilla
Cook over low heat until it
thickens.
My husband Andy and I live in
southern York County. We have
two children, Wade, 21, and Katie,
13.
My favorite thing to do is bake! I
enjoy reading the recipes you pub
lish each week. Keep up the good
work!
Belinda Myers
Dallastown
PEACHES AND
CREAM PIE
2 packages (four serving size)
instant vanilla pudding
l'/j cups milk, divided.
V* cup pureed peaches (fresh or
canned)
1 baked 9-inch pie crust
'/• teaspoon almond extract
2/4 cups whipped cream
Prepare one package pie filling
as directions indicate, using 'A cup
milk and pureed peaches. Pour into
pie crust Refrigerate.
Prepare remaining package of
pudding mix as package indicates,
using remaining 1 cup milk. Stir in
almond extract. Let stand five
minutes, stirring twice. Gently fold
in 114 cups of whipped cream.
Spoon over peach layer. Refrig
erate three hours before serving.
To serve, arrange sliced fresh
peaches and remaining cream on
top.
We live on a 93-acre dairy farm
in Bedford County. We have 58
cows and about SO replacement
heifers.
We have three girls and a boy:
Annie, 5; Joyce, 4; Rebekah, 2;
and Adam, 7 months. We really
enjoy life on the farm! We also
enjoy Lancaster Forming.
Mrs*. Nelson Nolt
Woodbury
CHOCOLATY DOUBLE >|
CRUNCHERS
'A cup butter, softened
14 cup sugar
14 cup packed brown sugar
1 egg
14 teaspoon vanilla
1 cup flour
14 teaspoon baking soda
14 teaspoon salt
1 cup quick cooking oats
1 cups crushed cornflakes
14 cup flaked coconut
Filling:
6-ounces cream cheese,
softened
114 cups confectioners’ sugar
2 cups semi-sweet chocolate
chips, melted
In a mixing bowl, cream
and sugars. Add egg and vanilla;
mix well. Combine flour, bakjng
soda, and salt. Add to creamed
mixture and mix well. Add oats,
cornflakes, and coconut. Shape
into 1-inch balls and place 2-inche
s apart on greased baking sheets.
Flatten with glass dipped in flour.
Bake at 3SO degrees for 8-10
minutes. Remove to wire racks to
cool for filling: beat cream cheese
and sugar until smooth. Add the
chocolate; mix well. Spread about
1 tablespoon on half of the cookies
and top each with another cookie.
Store in refrigerator. Yield: 2
dozen.
We live on a dairy farm in the
Ephrata area. We also have a lime
and fertilizer business and are
partnership with my husband's
parents and his brother. We have
three boys, Daryl r 10; Brian, 6;
and Anthony, 3.1 enjoy cooking for
my family. ;
These cookies never last ton£\
Linda Zimmerman
Lititz
FAST FRUIT COBBLER
1 cup flour
1 cup sugar
2 teaspoons baking powder
1 cup milk
1 teaspoon vanilla
2 cups canned, sliced peaches,
drained
'A cup butter, melted
Combine flour, sugar, and bak
ing powder in a two-quart baking
dish. Stir in milk and vanilla to
malce a thin batter. Place fruit
slices over the batter and drizzle
the melted butter over the top. Do
not stir. Bake at 350 degrees for
25-30 minutes or until nicelw
browned. Try cherries or berries'
instead of peaches. Serve warm
with whipped cream or ice cream.
Rachel Groff
Manheim
CREAMY CARAMEL DIP
8 ounces cream cheese
% cup packed brown sugar
1 cup sour cream
2 teaspoons vanilla
1 cup cold milk
3.4 ounces instant vanilla
pudding
Assorted fresh fruit
In mixing bowl beat cream
cheese and brown sugar until
smooth. Add sour cream, vanilla,
milk, and pudding mix, beating
well. Cover and chill for at least r
hour. Serve as a dip for fruit
Delicious!
Our children really like this dip
and I enjoy trying pew recipes
especially those frcpn the B section
of Lancaster Farming.
Elaine Martin
Ephrata