86-Lancaster Farming, Saturday, March 30, 2002
Creating An Enchanted Easter
Try These Recipes This Holiday
COOL AND MINTY
PARTY CAKE
14-ounce can sweetened con
densed milk
2 teaspoons peppermint ex
tract
8 drops green food coloring,
optional
2 cups whipped cream or
whipped topping (do not
use non-dairy)
1 package white cake mix
Green creme de menthe
8-ounce container whipped
topping
Line 9-inch round layer cake
pan with aluminum foil. To pre
pare ice cream layer, in a large
bowl combine sweetened con
densed milk, peppermint extract
and food coloring if desired.
Fold in whipped cream. Pour
into prepared pan; cover. Freeze
at least 6 hours or until firm.
Meanwhile, prepare and bake
cake mix as package directs for
two 9-inch round layers. Remove
from pan; cool thoroughly.
With fork, poke holes in layers
one inch apart halfway through
each layer. Spoon small amounts
of creme de menthe in holes.
Place on cake layer on serving
plate; top with ice cream layer
then with second cake layer.
Trim ice cream layer to edge of
cake layers.
Frost quickly with whipped
topping. Return to freezer at least
six hours before serving. Garnish
as desired. Freeze leftovers.
WHITE CHOCOLATE
CHEESECAKE
8 ounces cream cheese,
softened
2 cups cold milk
2 four-ounce packages white
chocolate instant pudding
and pie filling
8 ounce whipped topping,
thawed
1 graham cracker pie crust
Beat cream cheese and Vi cup
of the milk in a large bowl with a
wire whisk until well blended.
Add remaining IVi cups of
milk and all of the pudding mix.
Beat with a wire whisk for one
Farm Show Pineapple
Upside Down Cake Winner
Thank you to our readers who wrote to say that they were
having trouble with the winning pineapple upside down cake
recipe from this year’s Farm Show. Following is the corrected
recipe. We apologize for the error.
PINEAPPLE UPSIDE DOWN CAKE
Vi cup melted margarine
1 cup firmly packed brown sugar
20-ounce can sliced pineapples (drained)
1 small jar maraschino cherries (drained and cut in half)
-- Cake:
V/2 cups flour
2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
cup pineapple juice
\ cup water
l A cup oil
2 eggs
Put margarine and brown sugar in bottom of 9x13-inch cake
pan. Mix and spread over bottom of pan. Arrange pineapples on
mixture. Put a cherry in center of each pineapple.
Mix all ingredients together for cake. Beat until thoroughly
mixed (about 2-3 minutes).
Pour mixture over mixture in cake pan. Bake 35 to 40 min
utes in 350 oven. Cool five minutes and remove from cake pan.
minute. Gently stir in the whip
ped topping until well blended.
Spoon over pie crust. Refrigerate
four hours or until set.
Sara Derstine
Tioga Co. Dairy Ambassador
ULTIMATE CHOCOLATE
BROWNIES
Va cup unsweetened cocoa
Vi teaspoon baking soda
2 A cup butter, melted and di
vided
Vi cup boiling water
2 cups sugar
2 eggs
VA cups flour
1 teaspoon vanilla
V* teaspoon salt
1 cup semi-sweet chocolate
chips
Stir together cocoa and baking
soda in large bowl; stir in 'A cup
butter. Add boiling water; stir
until mixture thickens. Stir in
sugar, eggs, and remaining Vi cup
butter; stir until smooth.
Add flour, vanilla, and salt;
blend completely. Stir in choco
late chips. Pour into prepared
13x9-inch cake pan.
Bake at 350 degrees 35-40 min
utes or until brownies begin to
pull away from sides.
Cool completely in pans on
wire rack. Meanwhile, prepare
frosting. Sprinkle with additional
chocolate chips.
One-Bowl
Buttercream Frosting
6 tablespoons butter, softened
2 2 A cup powdered sugar
'A cup unsweetened cocoa
4-6 tablespoons milk
1 teaspoon vanilla extract
Beat butter in medium bowl.
Add powdered sugar and cocoa
alternately with milk, beating to
spreading consistency. Stir in va
nilla.
A reader writes, “everyone
loves chocolate. It is comfort
ing and luscious and goes with
just about any occasion. Here
are a few of my family’s favor
ite chocolate recipes. ”
WHOOPIE PIES
1 cup shortening
2 cups sugar
Topping:
2 whole eggs
2 egg yolks
1 cup buttermilk
1 cup hot water
2 teaspoons baking soda
1 teaspoon baking powder
4 cups flour
1 cup cocoa
'A teaspoon salt
1 teaspoon vanilla.
Cream shortening and sugar.
Add eggs and yolks. Cream well.
Mix baking powder with flour;
add soda to buttermilk. Mix
cocoa with first ingredients after
they are creamed. Alternate
flour, hot water, and buttermilk.
Add vanilla and salt. Mix well.
Should be light and fluffy. Drop
by teaspoonfuls on ungreased
cookie sheet. Bake at 400 degrees
for 8-10 minutes. Cool on wire
racks.
Filling
2 egg white (do not beat)
2 teaspoons vanilla
4 teaspoons flour
4 tablespoons milk
1 Vi cups shortening
2 tablespoons confectioner’s
sugar
4 cups confectioner’s sugar
Beat first six ingredients well.
Add four cups confectioner’s
sugar and beat until fluffy.
Take one cookie and spread
cream on the flat side. Add sec
ond cookie to top. Wrap each fin
ished whoopie pie in plastic
wrap.
Yield: about five dozen.
if These are a family tradi
tion and family favorite. My
little brother enjoyed making
these with Grandma and can’t
wait to make them again,”
writes a reader.
COW PIES
2 cups milk chocolate chips
1 tablespoon shortening
'h cup raisins
Deb Walker
East Berlin
Try this Cool and Minty Party Cake for a refreshing dessert this Easter.
Vi cup chopped slivered al
monds
In a double boiler over simmer
ing water, melt the chocolate
chips and shortening, stirring
until smooth. Remove from heat;
stir in raisins and almonds. Drop
by tablespoonfuls onto waxed
paper. Chill until ready to serve.
Yield: two dozen.
RAISIN CHEESE BLDNTZES
4 eggs
1 cup milk
3 tablespoons butter, melted
1 teaspoon sugar
dash salt
1 cup flour
additional butter
Pilling
2 cups raisins
4 cups small cured cottage
cheese
'A cup sugar
1 tablespoon cinnamon
dash of salt
butter
sour cream
blueberry or strawberry pie
filling
In bowl, whisk eggs, milk, but
ter sugar, and salt. Beat in flour
until smooth; let stand 10 min
utes.
Melt one tablespoon butter in a
non-stick skillet; pour V* cup bat
ter into center of skillet. Lift and
tilt pan to evenly coat bottom.
Cook until top appears dry. Re
move crepe to paper towel. Re
peat with remaining batter, add
ing butter to skillet as needed.
Place raisins in saucepan;
cover with water. Bring to boil.
Reduce heat; cook, uncovered,
five minutes. Drain.
In a bowl, combine cottage
cheese, sugar, cinnamon, salt,
and raisins. Spoon about Vi down
the center of each crepe; fold
ends and sides over filling. In a
skillet, cook blintzes in butter
until heated through. Top with
sour cream and pie filing if de
sired.
Yield: 9 servings.
“Easter is a Joyous cele
bration in our household, often
starting with sunrise Easter
services and visiting family,”
writes a reader.
HORSERADISH
DEVILED EGGS
6 hard cooked eggs
V* cups mayonnaise
1-2 tablespoons prepared
horseradish
Vi teaspoon dill weed
V* teaspoon ground mustard
'/* teaspoon salt
dash pepper
dash paprika
Cut eggs in half lengthwise; re
move yolks, set whites aside. In a
bowl, mash the yolks.
Add mayonnaise, horseradish,
dill, mustard, salt, and pepper,
mix well. Pipe or spoon into egg
whites. Sprinkle with paprika.
Refrigerate until served.
Yield: one dozen eggs.
EASTER BEANS
1 pound fresh green beans,
trimmed
'A cup chopped onion
'/4 cup chopped fully cooked
ham
'A cup butter
'A cup water •
1 garlic clove, minced
'A teaspoon salt
!A pepper
In a saucepan, combine all in
gredients. Cover and simmer for
15-20 minutes or until beans are
tender.
Yield: four servings.
ORANGE
DREAM SHAKE
6-ounce can frozen orange
juice
(Turn to Page B 7)