ANSWER Mrs. John Martin, Ephrata, wanted a recipe
for shoofly dessert similar to a cobbler, not a cake or pie.
Thanks to Gertrude Haas, Lenhartsville, for sending this
recipe.
2 cups flour
% cup light brown sugar, firmly packed
% teaspoon salt
V* teaspoon nutmeg
V/t teaspoon cinnamon
Vs cup butter
1 cup dark com syrup
1 cup warm water
1 teaspoon baking soda
In medium mixing bowl, stir together flour, brown sugar,
salt, nutmeg, and cinnamon. With pastry blender, cut in butter
until small particles are the size of peas. Firmly press one
third of the mixture into a greased BxBx2-inch baking pan. Mix
together com syrup, water, and baking soda. Slowly pour one
cup of the syrup mixture over the flour base in the cake pan.
Sprinkle with another one-third of the flour mixture, pour in
remaining syrup mixture. Sprinkle with remaining flour
mixture.
Gently run a fork in both directions, careful not to touch the
bottom layer.
Bake at3so degrees for 50 minutes until cake tester comes
out dean. Serve with whipped cream or lemon sauce. Cake is
very rich. The bottom is very sticky and custardlike.
ANSWER Susan Harris, Lexington, Va., wanted a
recipe for carrot pie. Thanks to Mildred Hess, Myerstown, for
sending a redpe.
Carrot Pie
IK cups cooked carrots
2 eggs, slightly beaten
% cup sugar
IV 2 teaspoons cinnamon
1 teaspoon nutmeg
% teaspoon salt
12-ounce can evaporated milk
1 tablespoon milk
9-inch unbaked pie shell
Preheat oven to 400 degrees. Mash the carrots until
smooth. Combine with eggs, sugar, and seasonings. Add
milks and mix thoroughly. Pour into pie shell and bake 10
minutes. Lower oven setting to 350 degrees and continue to
bake until a knife inserted in center comes out dean (30-40
minutes).
Automatic Headgate
Finished with a zinc rich undercoat & TGIC polyester topcoat
Call or Write for Additional Information
& the Name of Your Nearest Dealer
Paul B. Zimmerman, Inc.
295 Woodcorner Rd. • Lititz, PA 17543 • 1 mile West of Ephrata
717/738-7365
Hours: Mon. thru Fn.; 7-5; Sat. 7-11
Cook’s Question
Shoofly Pudding
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Double linkage for extra stability.
Fast, easy adjustments to match
animal size & neck size from 5”
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ilue With Our 2 Coat Process!
/e step metal preparation, including iron
jhate conversion coating, to enhance adhesion
went undercoat corrosion.
ic rich epoxy powder undercoat
1C polyester powder top coat, baked at 400° to
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(Continued from Page B 8)
Thanks to Kay Landis, Hamburg, for sending this one.
Carrot Chiffon Pie
9-inch baked pie shell
Vs cup cold water
3 teaspoons unflavored gelatin
'k cup skim milk powder
Vt cup cold water
1% cups cooked carrots, puried or strained
% cup honey
% teaspoon ginger
'k teaspoon nutmeg
'k teaspoon cinnamon
V* teaspoon mace
3 egg yolks, beaten
Vz teaspoon vanilla
3 egg whites
Vi teaspoon salt
Dissolve gelatin in water. Set aside. Combine milk powder
with water. In top of double boiler, combine carrots, honey,
milk, spices, and egg yolks. Place over hot water and cook
until thick. Add softened gelatin and stir until dissolved. Add
vanilla. Cool until it begins to thicken. Fold in beaten egg
whites. Put into pie shell and refrigerate.
ANSWER Shirley Schwoerer, Wysox, wanted a recipe
for Impossible Pineapple Pie. Thanks to Gloria Sweigart,
Manheim, for sending a recipe.
Impossible Pineapple Pie
10-inch pie plate, well greased
Pour about 2 cups unsweetened crushed or tidbit pineap
ple, well drained, in pie plate.
In blender, mix;
4 eggs
2 cups milk
Vz cup butter, softened
V* cup sugar
Vz cup Bisquick
1 teaspoon vanilla
Pour over pineapple. Bake about 45 minutes at 350
degrees. Instead of pineapple, you may substitute peaches,
apricots or rhubarb. Pie forms its own crust.
Masthof Harvest Days
MORGANTOWN (Berks Co.) about women, immigrants,
Harvest Time at Masthof on African-Americans, iron masters,
Sat. Nov. 6, will offer guests to and common people who con tri
step back in time and learn about buted to the furnace s story.
Morgantown as it was in years Tit® two new books will be on
gone by. sale at Masthof along with com
-8 Two new authors. Florence plimentary cold or hot cider and
Beiler and Sue Jacob, will auto- stories for the children by Grand
graph their new books. Florence ma Zook,
wrote “Glimpses of the Past— Donald Boyer, teacher at Con-
Village of Morgantown, Berks estoga Christian High School, will
County. Pennsylvania.” display an impressive collection of
Indian artifacts and old bottles,
Florence has compiled 396 pic- most found in the Morgantown
hires, maps, and illustrations to tell area.
the story of Morgantown. Masthof is located south of
Sue’s book, “The History of Morgantown along Mill Road. For
Joanna Furnace, 1791-1999,” is a more information, call (610)
well-illustrated book with details 286-02S8.
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An Independent SuLin distributor
539 Hilltop Rd., Myerstown, PA 17067
Ph. 717-866-4928 or 800-668-7373 for credit card order
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Lancaster Farming, Saturday, October 30, 1999-B9
Apple Crop
The following information on
apples is taken from the U.S.
Apple Organization:
•About 2,500 known vari
eties of apples are grown in the
United States. More than 7,500
are grown worldwide.
• About 100 varieties are
grown commercially in the
United States, but a total of 15
popular varieties account for
more than 90 percent of 1998
production.
• Apples are grown in every
state in the continental United
States and are grown commer
cially in 36 states. Top-produc
ing states include Washington,
New York, Michigan, California,
Pennsylvania and Virginia.
• The 1999 apple crop is fore
casted to be 251.5 million
bushels. Total apple production
in 1998 was 271.1 million 42-lb.
bushels, valued at farm-gate at
$1.3 billion.
• Fuji and Gala apples are
among the newest and fastest
growing varieties to gain a
foothold in U.S. market, and now
rank among the top ten.
• In 1998, the average U S
consumer ate 18 4 pounds of
fresh apples and 28.7 pounds of
processed apples, for a total of
47.1 pounds of apples - more
than any other fruit.
• Fifty-five percent of the
1998 U.S. apple crop was eaten
as fresh fruit, 37 percent was
processed into apple products,
and 8 percent was not marketed.
• Exports of fresh-market
apples from the 1998 crop
totalled 35 million bushels or 23
percent of the total U S fresh
market crop Imports in that
same year totalled 8 million
bushels, resulting in a positive
balance of fresh-apple trade.
• Exports of apples have bren
increasing dramatically ever
recent years, due to liberaliza
tion of export markets, increased
disposable income in developing
countries, and substantial
industry export promotion
efforts Leading markets for U S
apples include Taiwan, Mexico
Canada and Hong Kong
Lancaster
Farming
Check
Out
Our
Web
Site
www.lancasterfanning.con