82-Lancaster Farming, Saturday, February 2,2002
On the spur of the moment these women stirred up one of their favorite Lois Peachey, Wanda Yoder, and Rachel Kanagy. Standing from left are
recipes and held an impromptu meal for about 50 people. Some of their Joyce Havice, Wendy Bison, Joyce Hostettler, Susan Kauffman, Vivian
specialties include recipes handed down through the generations, or Bonson, Helen Pennepacker, Sarah Goddard, Danielle Smoker holding
their own perfected recipes and family favorites. Seated from left are Lauren, and TurieAlwine.
Barrville Mennonite Church Shares Food, Recipes
LOU ANN GOOD
Food And Family
Features Editor
BARRVILLE (Mifflin Co.)
The first Sunday of every month
members of Barrville Mennonite
Church gather together for food
and fellowship in the social hall.
Turie Alwine and her hus
band Clarence always bring
Amish potatoes because “no one
else can make them as good,”
said a member.
Otherwise, the selection
changes from month to month
with others bringing one of their
specialties. The church is
famous for good food and fun.
So when Wendy Bison starting
attending the church two years
ago, she was amazed that the
women had never published a
cookbook.
Under her prodding, mem
bers compiled their recipes in a
cookbook to sell as a fundraiser
for the church building fund.
The cookbook, “Sharing Our
Best” is a wire spiral-bound
easel-style that stands up for
easy readability when preparing
a recipe.
The cookbook includes such
family favorites as Oma’s Hay-
Makin-Day Doughnuts. Wendy
explained that recipe is one her
family has served for many gen
erations. “The doughnuts were
always made on hay making day
and served at the 3 p.m. break
that we called tea time.”
Although many of the cooks
prepared recipes by adding a
pinch of that and a walnut-size
amount of that, those such as
Turie and Clarence Alwine—
famous for their Amish pota
toes—needed to determine exact
measurements to write down.
Wendy explained that the
cookbook also includes some
recipes from the Amish and
Mennonite communities who
live nearby.
Barrville is a tiny community
nestled on the edge of what is
known as Big Valley in Mifflin
County. The official address for
those who live in the area is
either Reedsville or Belleville be
cause Barrville does not have a
post office, bank, hardware store
or any other business generally
associated with a town.
The first church on the prop
erty was built in 1852. For the
next 100 years, the church was
operated sporadically by Meth
odists, Lutherans, Presbyterians,
Pentecostals, and Mennonites.
The Mennonites established a
congregation during the 1950 s
and built a new church that was
finished in 1959.
Although the congregation is
small, the membership is close
knit and finds many occasions
to work and eat together. The
most notable time is the monthly
fellowship meals.
Readers are invited to drop by
during a fellowship meal at the
church on the first Sunday of
every month.
“We don’t know what will be
served, because we never assign
people to bring a particular dish.
Sometimes we end up with lots
of desserts and other times with
casseroles, but surprisingly most
of tbe time we have a nice selec
tion of everything,” Wanda
Yoder said.
For a copy of the cookbook,
send a check made out to Barr
ville Mennonite church for $lO
plus $3 for postage and handling
to Wendy Bison, 127 Stuckey
Lane, Reedsville, PA 17084.
Here are some recipes from
the cookbook.
1-2-3 APPLE PIE
2 eggs
l A teaspoon salt
1 teaspoon cinnamon
l'/2 cups sugar
2 teaspoons baking powder
1 cup flour
1 cup chopped nuts
2 cups peeled, diced apples
2 tablespoons milk
Mix together all ingredients
until moist. Place in buttered 10-
inch pie pan. Bake at 350 de
grees for 30-40 minutes or until
done. Serves 8-10.
If a sweet apple such as yellow
delicious is used, decrease the
amount of sugar to one cup.
Serve with ice cream. It’s deli
cious.
Mary Ella Saner
CROW’S NEST
1 cup sugar
2 tablespoons butter
legg
V/i cups flour
Vi cup milk
1 cup raspberries
1 teaspoon baking powder
1 teaspoon vanilla
Mix all ingredients together
and put into 8-inch pan. Bake at
375 degrees for 30 minutes.
Topping:
2 tablespoons butter
Vi cup milk
Vi cup water
Vi cup sugar
1 teaspoon vanilla
flour (to thicken)
Put all ingredients into sauce
pan; cook over medium heat
until thick. Pour over cake.
Serve warm.
Joyce Havice
PINEAPPLE SALAD
15-ounce can evaporated
milk, chilled
20-ounce can crushed pineap
ple
Vi cup sugar
8-ounces cream cheese
6-ounces orange Jell-0
Boil pineapple juice with
sugar and Jell-O. Cool. Beat
cream cheese and chilled milk
together until fluffy. Fold into
pineapple mixture and mold.
Wanda Yoder
POPPYSEED BREAD
3 cups flour
Vi teaspoon salt
VA teaspoon baking powder
2 tablespoons poppy seeds
2 cups sugar
1 Vi cups oil
3 eggs
IV2 teaspoons vanilla
V/i teaspoons almond extract
1 Vi cups milk
Combine flour, salt, baking
powder, and poppy seeds in a
large bowl and set aside. Cream
together sugar, oil, eggs, vanilla,
and almond extract. Add dry
ingredients to the sugar mixture
alternately with milk. Bake at
350 degrees in two greased loaf
pans, 40-60 minutes.
Marsha Kuhns
CHERRY DELIGHT
2Vi cups graham cracker
crumbs
2 A cup butter, melted
Vi cup confectioners’ sugar
1 package Dream Whip (pre
pared as directed on pack
age)
6-ounces cream cheese
Vi cup confectioners’ sugar
1 can cherry pie filling
Mix together graham cracker
crumbs and Vi cup confection
ers’ sugar. Add melted butter
and press firmly into cake pan.
Beat together Dream Whip,
cream cheese, and Vi cup confec
tioners’ sugar. Spread on top of
crumbs. Refrigerate until firm.
Spread cherry pie filling on top.
Refrigerate until ready to serve.
Helen Pennepacker
BARBECUESAUCE
1 cup granulated sugar
4 teaspoons Worcestershire
sauce
Vi teaspoon pepper
1 cup ketchup
V* cup vinegar
1 cup chopped onion
Mix all ingredients and boil 5
minutes. This is very good on
steaks, with chicken nuggets,
and with leftover roast beef that
is cut up for barbecue sand
wiches.
Wanda Yoder