(Continued from Page B 6)
PEACH PIE FILLING
6 pounds peaches
2 h * cups sugar
1 : cup flour
1 teaspoon cinnamon
': teaspoon nutmeg
2 teaspoons lemon peel
'A cup lemon juice
Peel, pit. and slice peaches.
1 real to prevent darkening.
Combine sugar, flour, and spices.
Rinse and drain peaches: stir into
sugar mixture. Let stand until
juices begin to flow, about 30
minutes. Stir in lemon peel and
lemon juice. Cook over medium
heat until mixture begins to
thicken. Ladle pie filling into can
or freeze jars or plastic freezer
boxes, leaving '/2-inch headspace.
Cool at room temperature, not to
exceed two hours. Seal, label and
freeze. Yield: about 4 pints.
PEACH PIE
'/i cup sugar
2 tablespoons cornstarch
Dash salt
1 cup water
1 small package peach Jell-O
Peaches
Mix together sugar, corn
starch, and salt. Add 'A cup
water. Pour into first mixture.
Cool 5-10 minutes. Pour over
sliced peaches in graham cracker
crust or baked pie shell. Can be
covered with whipped topping if
desired.
Sharon Bielmyer
Holtwood
BLUEBERRY MILKSHAKE
Frozen blueberries
'/: cup sugar or to taste
1 teaspoon vanilla
Milk
Fill blender a little over half
full with blueberries. Add sugar
and vanilla. Pour in milk to fill
blender. Blend well and serve im
mediately. Approximately 6 serv
ings.
this is a summer favorite!
11 e also substitute peaches or
strawberries for the blueberries.
Melissa and Krystal Martin
Denver
BIUEBERRY BUCKLE
' cup butter
1 cup sugar
2 eggs
1 : teaspoon salt
3 teaspoons baking powder
2 cups Hour
- > cup milk
Mix and spread in 9x13-inch
pan. Cover with 3 to 3 1 ': cups
blueberries. Spread with the fol
lowing crumbs:
I cup flour
1 cup sugar
1 : cup butter
1 : teaspoon cinnamon
Bake at 350 degrees until
done. Serve warm with milk or
ice cream.
Melissa and Knslal Martin
Denver
HONEY
BLUEBERRY SPREAD
l/ : cup blueberries
'A cup honey, divided
cup butter, softened
Bring blueberries and 2 table
spoons honey to boil over medi-
FLEMINGTON, N.J. Rutg
ers Cooperative Extension will
host a True Colors Facilitators
Training tor teachers and youth
workers July 5 (-August 2 on the
Cook College Campus in New
Brunswick.
True Colors' is a simple per
sonality assessment system that
is appropriate for youth as well
as adults. It is simple to adminis-
Cool Fruity Recipes
um high heat, stirring constantly;
cook 3-4 minutes or until mix
ture thickens and is reduced by
half. Cool. Blend in remaining
honey. Beat in butter.
BLUEBERRY BOY BAIT
2 cups all-purpose flour
I'/: cups sugar
2 teaspoons baking powder
1 teaspoon salt
: < cup butter, softened
1 cup milk
2 eggs
1 cup blueberries, frozen, fresh
or drained, canned
'A cup sugar
'/> teaspoon cinnamon
Preheat oven to 350 degrees.
In large mixer bowl, combine
flour, sugar, baking powder, salt,
butter, milk, and eggs. Blend at
low speed until dry ingredients
are moistened; beat at medium
speed for 3 minutes. Pour into
greased and floured 13x9-inch
pan. Arrange blueberries on top.
Combine sugar and cinnamon;
sprinkle over top. Bake at 350
degrees for 40-45 minutes or
until cake springs back when
touched lightly in center. Cut in
squares and serve warm or cold
with whipped cream or ice
cream.
CREAM AROUND
A BERRY PIE
9-inch baked pastry shell
Pineapple filling:
8-ounce package cream
cheese, softened
3 tablespoons sugar
1 tablespoon milk
'/: teaspoon vanilla
B'/i-ounce can crushed pine
apple, drain, reserve syrup
Blueberry filling:
2 tablespoons cornstarch
2 tablespoons sugar
‘A teaspoon salt
15-ounce can blueberries,
drain and reserve syrup
1 tablespoon butter
1 teaspoon lemon juice
Pineapple filling: In small
mixer bowl, blend cream cheese,
sugar, milk, and vanilla. Stir in
drained pineapple. Spread over
bottom and sides of baked pastry
shell. Pour blueberry filling in
center. Chill at least 4 hours.
Blueberry filling: In medium
saucepan, combine cornstarch,
sugar, and salt. Combine pine
apple syrup and blueberry syrup,
adding water to make 11/:I 1 /: cups.
Stir into corn starch mixture.
Cook over medium heat, stirring
constantly, until thick and clear.
Stir in butter, lemon juice, and
blueberries. Cool.
STRAWBERRY GLACE PIE
9-inch baked pie shell
6 cups strawberries
I cup sugar
3 tablespoons corn starch
'/: cup water
3-ounce package cream
cheese, softened
Mash enough strawberries to
measure one cup. Mix sugar and
cornstarch in 2-quart saucepan.
Stir in water and mashed straw
berries gradually. Cook over me
dium heat, stirring constantly
Facilitators Training Set
ter and builds understanding of
self and others.
It is a very effective diyersity
training tool as well as a tool for
improving the ability of individu
als and groups to work effective
ly with others. The cost for
teachers and youth workers for
the three-day training is $450.
Participants will be certified to
conduct True Colors ’ workshops
Renee Blall
PA Honey Queen
A reader
A reader
within their schools or organiza
tions as well as use the model to
improve their own ability to un
derstand and work more effec
tively with others.
For more information or regis
tration materials, contact the 4-H
department of Rutgers Coopera
tive Extension of Hunterdon
County at 908-788-1340. Regis
tration deadline is July 3.
until mixture thickens and boils.
Boil and stir one minute; cool.
Beat cream cheese until
smooth, spread on bottom of pie
shell. Fill shell with whole straw
berries: pour cooked strawberry
mixture over top. Refrigerate
until set, at least 3 hours.
Raspberry Glace Pie: Substi
tute raspberries for the strawber
ries.
Peach Glace Pie: Substitute 5
cups sliced peaches (7 medium)
for the strawberries. To prevent
discoloration, use an ascorbic
acid mixture as directed on pack
age.
BLUEBERRY MUFFINS
• egg
1 cup milk
'A cup vegetable oil
2 cups all-purpose flour
Vr cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup fresh blueberries or 'A
cup well-drained frozen
berries, thawed
Heat oven to 400 degrees.
Grease bottoms only of 12 muffin
cups. Beat egg, stir in milk and
oil. Mix in flour, sugar, baking
powder, and salt just until flour
is moistened (batter will be
lumpy). Fold in blueberries. Fill
muffin cups 2 A full. Bake until
golden brown, 20-25 minutes.
Immediately remove from pan.
Makes one dozen.
RASPBERRY
WALNUTTORTE
Torte:
1 cup all-purpose flour
'A cup confectioner’s sugar
'/: cup butter, softened
10-ounce package frozen rasp
berries, thawed
/■> cup chopped walnuts
2 eggs
1 cup sugar
I 'A cup all-purpose flour
'A teaspoon baking powder
'/; teaspoon salt
1 teaspoon vanilla
Raspberry Sauce:
'/’ cup sugar
2 tablespoons corn starch
'/: cup water
Reserved raspberry syrup
1 tablespoon lemon juice
Preheat oven to 350 degrees.
Serves 9.
Torte: In small mixer bowl,
combine I cup flour, confection
er's sugar, and butter, blend well.
Press into bottom of ungreased
9-inch square pan. Bake at 350
degrees for 15 minutes. Cool.
Drain raspberries, reserve liquid
for sauce. Spread berries over
crust, sprinkle with walnuts. In
small mixer bowl, combine eggs,
sugar, 'A cup flour, salt, baking
powder, and vanilla at low speed;
blend well. Pour over walnuts.
Bake at 350 degrees for 35-40
minutes or until golden brown.
Cool. Cut into squares. Serve
with whipped cream and rasp
berry sauce.
Raspberry Sauce: In small
saucepan, combine all ingredi
ents except lemon juice. Cook,
stirring constantly until thick
and clear. Stir in lemon juice.
Cool.
A reader
Promoting the dairy industry in Armstrong County are
Dairy Princess Misty Claypooie, Alternate Stephanie Bie
singer, Dairy Maids Maggie Thomas and Nicole Bussard,
and Dairy Misses Julie Miller, Ashley Mattilio, and Alex
andra Kough.
Armstrong County
Selects Dairy Royalty
MT. LEBANON (Armstrong
Co.) Eager to promote the
dairy industry in Armstrong
County are Dairy Princess
Misty Claypoole, Alternate
Stephanie Biesinger, Dairy
Maids Maggie Thomas and
Nicole Bussard, and Dairy
Misses Julie Miller, Ashley
Mattilio, and Alexandra
Kough.
The promotional team was
selected recently during the
pageant held at Bonello’s Res
taurant.
A reader
Misty, 16, lives on a 400-acre
dairy farm with her two sisters
and parents. They milk 125
cows. In school she is involved
in varsity soccer, marching and
concert band, Science Olympi
ad, FFA, and ARIN UP chem
istry mentorship.
In the community. Misty is
secretary of Country Kids 4-H
Club, a member of Teen Coun
cil, a hospital volunteer, and a
member of the livestock
IV2 cups miniature marshmallows or 12 large
marshmallows
Spray an 8 or 9-inch square pan with no-stick cook
ing spray. Spread on bottom and sides of pan with a
paper towel.
Mix gelatin and water in IVz to 2-quart microwave
able bowl. Microwave on high IV2 minutes; stir to dis
solve completely. Measure or count marshmallows, add
to gelatin. Microwave 1 minute or until marshmallows
are puffed and almost melted. Stir mixture slowly until
marshmallows are completely melted and mixture is
smooth. Creamy layer will float to the top. Pour into
prepared pan. Refrigerate 45 minutes or until firm.
Loosen edges with knife for easy rolling. Starting at
one edge roll up tightly. Using sharp knife place roll
seam-side down and cut into V 2 inch slices. Serve im
mediately or refrigerate until ready to serve.
Tip: For easier cutting, dip knife in warm water.
(Continued from Page B 8)
ot mi
judging team. Misty figure
skates and holds memberships
in the Professional Skating Asso
ciation, Mt. Lebanon United
States Figure Skating Associa
tion, and the Belmont Blaze.
Misty presented a speech on
the importance of drinking milk
where she outlined the nutrition
al benefits of milk. Her skit pres
ented the different kinds of feed
and grasses that cows eat.
Stephanie, 17, lives on a farm
with her parents and seven sib
lings. She is homeschooled in
11th grade, serving as dairy am
bassador last year. Her activities
include secretary of the Arm
strong County Dairy 4-H Club,
a member of the livestock
judging team, and variety club.
Stephanie presented a speech
on the changes within the dairy
industry.
The dairy maids and dairy
misses will assist with milk
promotions within the county.
Cook*
Question
Corner
Iff