832-Lancaster Farming, Saturday, June 6, 1998 Recipe Entries Pay Tribute To Dairy Farmers (Continued from Page 823) THE BEST EVER CAKE 1 package yellow cake mix 1 can (20 ounces) crushed pineapple in juice y> cup sugar 2 packages (3'/i ounces) instant vanilla pudding 3 cups milk 1 cup heavy cream 'A cup powdered sugar 1 teaspoon vanilla extract In 9- by 13-inch pan, bake the cake according to directions. Meanwhile, in a medium sauce pan, combine pineapple, juice, and sugar. Cook over medium heat, stirring occasionally until thick and syrupy (about 20 minutes). When cake is done, remove from oven. Pierce top of cake with a fork at 1-inch intervals. Pour on the pineapple mix. Spread evenly. Let cake cool completely. In medium bowl, combine milk and pudding mix. Blend until thick and spread over cake. In a separate medium bowl, beat cream until soft peaks form. Add powdered sugar and vanilla. Continue beat ing until stiff. Spread over cake. Refrigerate 24 hours before serv ing. Makes 16 servings. The only word to describe my family is “different." My husband Dennis and I have been married for 17 years and have two children. My son Jesse is eight years old and my daughter is 11. We are originally from central New Jersey and moved to Hunting don, Pa. five years ago. Dennis has always loved the country and farming. I am a city girl at heart and like to come home to the country at night. So what works for us and makes us different is that I work full time near Penn State University, which has the convenience of big city life. My husband stays home and tends the farm, does all the cooking, baking, and even his own canning of home grown fruits and vegetables. Every time Dennis tries a new recipe, my children, co-workers, and I are the guinea pigs. Howev er, you won't hear us complain. My co-workers have also asked ifl would consider "renting him out" occasionally to cook for them. After all these years of baking for me, I submit this recipe on his behalf because I think he deserves the recognition and my apprecia tion for what he does. Dorothy L. Hall Huntingdon ICE CREAM-WICH SUNDAES VA cups crisp rice cereal '/« cup melted butter 'Acup coarsely chopped walnuts 'A cup brown sugar (packed) 1 cup flaked coconut VA -2 quarts vanilla ice cream Lightly mix ceral, sugar, butter, coconut, and nuts. Pat half the mix ture into buttered 8-inch pan. Spread evenly with slightly sof tened ice cream. Put the rest of the cereal mix over ice cream and freeze. Optional: use your favorite topping. Pan size should be 8 inches. Serves 9. I’m a mother of three and grandmother of nine. My hobbies are gardening, especially growing flowers, including roses and Afri can violets. I also enjoy backyard bird watching and trying some of the recipes in Lancaster Faming and reading Ida’s Notebook and other interesting items. Mrs. Laura A. Horning MifTlintown This picture was taken Mother’s Day, May 10,1998. Wear ing new sunglasses are Salena Jane, Abble Lea, and Tlffa nle May. They’re holding Dakota William. They are the child ren of Dawn and Mark Wilson and grandchildren of Donald E. and Carol Hebrank, Adrian. SPRING BREAKFAST BRUNCH 8 eggs 3 cups milk 1 tablesppoon Dijon mustard 2 teaspoons dried basil 1 teaspoon salt 2 tablespoons melted butter 2 tablespoons all-purpose flour 2 cups (8 ounces) shredded cheddar cheese 1 pound fully cooked ham, cubed 1 package (10 ounces) frozen, cut asparagus, thawed, or 2 cups fresh asparagus, cooked 2 cups sliced fresh mushrooms 10 cups cubed bred In a large'bowl, beat eggs: add milk, mustard, basil, and salt Gently stir in remaining ingre dients until well mixed. Pour into greased 9-inch by 13-inch baking dish. Cover and refrigerate eight hours or overnight Remove from refrigerator 30 minutes before bak ing. Bake uncovered at 3SO degrees for one hour or until knife inserted near the center comes out clean. Let stand S minutes before cutting. The big, beautiful blue sky with the white fluffy clouds are present as May heads into summer. There really is a fine line between summer and winter. The colors go from brown to a very beautiful green and then the colors of the rainbow in all the flowers. I had the very best Mother's Day a mother could ask for. My daught er Dawn and her husband Mark Wilson came to church with my four grandchildren, Salena Jane, 6... Abbie Lea, 5; Tiffanie May, 4; and Dakota William, l'/z . It was a total surprise to me. I nearly jumped out of my skin. Tears filled my eyes and ran down my cheeks. The family lives in West Liberty, W. Va., and got up so early to travel that Sunday morning. My husband. Rev. Donald E. Hebrank, knew they were coming up, because he had the food bought and kept it in the church refrigerator so I Mm Miry Month wouldn’t know what he was up to. We traveled to West Virginia on May 18 for Salena Jane to get a trophy for reading 175 books over the summer and 250 during five months of school. She is in the first grade and in the Book-lt-Plus Program at Beach Bottom Prim ary Elementary School in Beach Bottom, W.Va. She also got a certi ficate for attendance. My husband and I were able to be therefor her and she was really surprised, too. Abbie, Tijfanie, and Dakota attended story hour at the library in Wellsburg, W.Va. From the sunny side of Florida come the Hebranks. Marty, Kari, and Bailey arrived after Christmas for a short stay with us. Then on to the rest of the family. But while they were here, it snowed! It was Bailey's first time to play in the snow. Grandpap got out his sled he had when he was a young boy cleaned it all up and we waxed the runners. Grandpap put Bailey on the sled and was pulling her in the yard, and she said, "You are breaking the snow!" She played for the longest time in the snow, making snow angels and snow balls. We had a wonderful visit with them and always look forward to being together again and again. On the West Coast of the coun try is my son, Shawn, who does his bike tricks. He has been to Taiwan on a bike tour. He has been to Flor ida and other states for bike con tests, too. He really enjoys his job, designing bike parts and traveling with his job. My husband and I do our gar dening and work at it each free moment. We added two new flower beds this year. The beds include new plants and they have to have room to grow. My extra plants I share with visitors so they can start a flower garden, too. All of nature is beautiful, and it is best to touch, see, and smell the wonderful outdoors. MILK Carol N. Hebrank Adrian CHEESE BRAID 3-4’A cups all-purpose flour, divided 1 package active-dry yeast Wi cups milk 2 tablespoons sugar l'/i teaspoon salt 1 egg 2 cups shredded sharp Cheddar cheese 1 egg yolk, lightly beaten 1 tablespoon cold water 1-2 teaspoons poppy seeds Grease two baking sheets. In large bowl, combine 2 cups flour and yeast. Heat milk, sugar, and salt until warm, stirring to dissolve sugar. Add to flour mixture along with egg and cheese. With electric mixer on low, beat about 1 minute, scraping sides of bowl occasinally. Beat 3 minutes on high. By hand, stir in remaining I'A -2 cups flour to make a stiff dough. Turn dough onto lightly floured surface and knead until smooth, about 8 minutes, add additional flour as needed. Shape into ball. Place in large greased bowl, turning to grease top. Cover and let nse in warm draft-free place until doubled, about VA hours. Divide dough into sue pieces. Cover, let rest for 10 minutes. Roll each piece into a IS-inch tope. Place topes on each sheet. Loosely braid ropes together, pinch ends together to seal. Cover, let rise in warm place until almost doubled about 35-45 minutes. Place oven racks so they are in upper and lower middle positions. Preheat oven to 375 degrees. Com bine egg yolk and water. Brush on each braid. Sprinkle with poppy seeds. Bake 20-25 minutes, switching baking sheet positions halfway through baking. Cool. Slice into 12 slices. I found this recipe in a magazine many years' ago. We love this bread with chili and lasagna. When / would have the family over in the winter for chili and cheese bread, it was loved by all. Karen McCracken Hune, Va. STUFFED SHELLS IS jumbo shells 1 egg V* cup bread crumbs 3 tablespoons parsley 1 tablesoon chopped onion 'A teaspoon salt 1 pound ground beef 2 cups mozzarella cheese, grated (reserve 'A cup) Cook shells in boiling water until soft Combine rest of ingre dients and stuff shells. Sauce: 1 quart tomato juice V I cup brown sugar V* teaspoon salt 1 tablespoon oregano Bring to boil and thicken with clear jell to consistency of gravy. Pour 'A of sauce in a 9-inch by 13-inch baking pan. Place stuffed shells on sauce. Pour other 'A on top. Sprinkle reserve QA cup or more) of mozzarella cheese on last Cover and bake in slow oven 325 degrees for 2 hours. Serve with lettuce salad for complete meal. Serves 8. We are dairy farmers in Mary land. It’s a lot of work, but we still enjoy it. Lancaster Farming is "digested" every Saturday even ing at our house. / am really look ing foward to the June issues because one of my favorite pas times is cooking, especially trying new recipes. Ellen Martin Hagerstown, Md. DAIRY DIP 3 strips of bacon, fried and crumbled 'A cup mayonnaise '/> cup cottage cheese 'A cup sour cream 'A cup shredded Cheddar cheese 1 tablespoon horseradish 1 teaspoon seasoned salt Yi teaspoon dillweed Yt teaspoon minced onion flakes Add all ingredients, mix well. Refrigerate at least 2 hours before serving. Enjoy with your favorite potato chips or raw vegetables. This recipe can be prepared with low-fat ingredients. Seasoned salt may also be adjusted to a smaller amount if watching sodium intake. My husband and I own a lawn and garden, used farm equipment, and truck repair facility in New Bloomfield. / grew up on a dairy farm in Carlisle and have a great appreciation for the farming industry. I collect cookbooks (at last count I had 250) and in my spare time I love to bake and cook. I'm always trying something new. Thankyou goes out to all my family and friends for being my best food critics over the years. EVERYONE’S FAVORITE CRAB SPREAD 12 ounces cream cheese '/i cup mayonnaise 2 scallions, chopped I'/} teaspoon Dijon mustard V* teaspoon seasoned salt Vi teaspoon horseradish '/ teaspoon lemon juice '/• teaspoon hot pepper sauce 1 (2-ounce) jar diced pimento, drained 2 teaspoons parsley V* pound lump crab meat, picked over Crackers or crisp raw veggies In medium bowl, combine cream cheese and mayaonnaise. Mix well. Stir in remaining ingre dients. Cover and refrigerate over night. Serve with crackers or raw veggies. Brenda S. Nuss Catawissa CHERRY COFFEECAKE BARS 1 cup butter I'A cups sugar 4 eggs l'/j teaspoon baking powder 1 teaspoon vanilla 'A teaspoon salt 3 cups flour 21-ounce can cherry pie filling Glaze: 1 cup confectioners’ sugar 1 tablespoon butter, melted 2 tablespoons milk Cream butter and sugar. Add eggs one at a time. Blend in remaining ingredients except pie filling. Place two-thirds of batter into 13x9-9inch baking pan. Spread pie filling over batter. Drop remaining batter by teaspoonfuls over top of cherries. Bake at 350 degrees for 30 to 40 minutes. Cool. Glaze: combine confectioners’ sugar and melted butter. Stir in milk to reach spreading consistency. This recipe is a favorite of our fathily. My husband Landis Jr. and I live on a dairy farm south of Quarryville. We have been blessed with three daughters, Kendra, 8; Sharia, 4; and Amanda, 2. / enjoy Lancaster Farming recipe section arid look forward to the June recipes. Darla Weaver Quarryville Lisa Darr Carlisle
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