Lancaster farming. (Lancaster, Pa., etc.) 1955-current, June 06, 1998, Image 57

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    Ag Science
Camp
SPRING GROVE (York Co ) -
There are still 20 openings for
non farm youth who have com
pleted 4th or sth grade to come
to the York County Ag science
camp The camp is held on June
23, 24 and 25 at the York Coun
ty 4-H center near Spring Grove
The youth learn about farming
through a variety of hands on
activities and field trips. The
cost for the 3 day, 2 night
overnight camp is only $l5 If
you know a young person who
may be interested in a great
educational camp with lots of
farm animals to work with and
learn about, have them contact
Linda I Spahr at the Penn State
Cooperative Extension office
(717) 840-7408 as soon as possi
ble
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Lancaster Farming
P.O. Box 609
Ephrata, PA 17522 vl
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ANSWER Karen Moyer, Portage, wanted a recipe for
cherry pie filling made in a Jar. She asks if frozen cherries could
be used instead of fresh. Thanks to Alverna Martin for sending
a recipe.
Cherry Pie Filling
6 quarts fruit, pitted
4 cups sugar
3 tablespoons lemon juice
1 teaspoon salt
10 cups water
1 cup Clear Jel
% teaspoon nutmeg
2 teaspoons cinnamon
Mix together 5 cups water with Clear Jel. Add remaining
ingredients except fruit. Boil until thick. Add fruit. Fill jars not
quite full. Process in canner 20 minutes. Any kind of fruit, fresh
or frozen, may be used.
ANSWER A reader wanted recipes for soft Dutch hand
rolled pretzels, for bagels, and for the brezel. Here is one for
soft pretzels.
2 tablespoons yeast
2% cups warm water
'A cup brown sugar
'A teaspoon salt
7 cups flour
Dissolve yeast in warm water. Add sugar and salt. Beat in
(Continued from Page B 8)
Soft Pretzels
flour to make a stiff dough. Knead 5 minutes. Set aside 5
minutes. Divide into 4 balls. Divide each ball into six parts. Roll
each with hands until it forms a 12-14-inch rope and form like a
pretzel. Put onto cookie sheets.
Bring 2 quarts water and 3 tablespoons baking soda to a
boil. Dip each pretzel in 4-15 seconds. Lay on a cloth. Sprinkle
with pretzel salt and place onto greased cookie sheet. Bake at
400 degrees for 8-10 minutes. Dip into melted butter. Makes 24
big pretzels.
ANSWER E. Beaver, Ringtown, wanted recipes to cook
red beets and its leaves. Thanks to Alverna Martin who writes
that red beet leaves can be used raw in salads when you thin
beets. Also the leaves can be steamed. Red beets can be
boiled whole until soft. Cool in cold water. Peel. Cube, Brown a
bit of butter, if desired. Pour cubed beets into the butter, heat if
needed. Sprinkle with salt and serve.
ANSWER Richard Kophazy wanted a recipe for cinna
mon flop cake. Thanks to Rhoda Martin, Myerstown; Margaret
Kaltreider, Brodbecks; and others for sending recipes.
Cinnamon Flop
Cream together:
1 cup sugar
1 teaspoon butter
Add:
1 cup milk
2 teaspoons baking powder
2 cups flour
Add 3 tablespoons creamed sugar, and cinnamon on top.
Bake at 350 degrees for 30 minutes. Makes two 9-inch
cakes.
Rhoda writes that this is an old recipe from her mother's col
lection. Her family likes to eat it while it is still warm.
1 cup sugar
1 cup milk
2 eggs
2 tablespoons butter
3 cups flour
Pinch salt
2 heaping teaspoons baking powder
1 teaspoon vanilla
Cream butter, sugar, and eggs well. Add vanilla, milk, and
flour mixed with baking powder, alternately. Mix well and put in
greased and floured 8- or 9-inch round or square pan.
Sprinkle with brown sugar and cinnamon and dot with butter.
Bake at 350 degrees until tested with a toothpick.
May be served warm or cold, Margaret said the family likes it
both ways. Her mom always made this when some friends
came to fish, as they lived close to a creek, and enjoyed it very
much. This was in the early 19305.
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Lancaster Farming, Saturday, June 6, 1998-B9
Cinnamon Flop