812-Lancaster Farming, Saturday, June 21,2003
Add Dairy To Your Diet With These Contest Recipes
(Continued from Page B 11)
LEMON PIE
A LA MODE
'A cup butter
Vs cup fresh squeezed lemon
juice
V* cup sugar
2 eggs plus 3 egg yolks (save
the 3 egg whites for later)
1 quart vanlla ice cream (may
add more)
110-inch baked pie shell
Melt butter in double boiler.
Add lemon juice and V* cup
sugar. Beat the whole eggs and
yolks and stir into butter mixture.
Cook, stirring constantly until
thick and smooth. Remove from
heat and cool completely. Spoon
a small amount of lemon mixture
on pie crust, just enough to cover
bottom. Spoon softened ice cream
(half of it) into pie shell. Freeze.
Then carefully spread half the
filling over ice cream. Freeze
again till firm. Repeat. Freeze till
completely frozen.
Beat egg whites until foamy.
Add '/> cup sugar gradually; beat
until stiff. Spread on pie, sealing
to edges. Bake in hot oven at 450
degrees for 4-5 minutes or until
brown. Immediately put in
freezer. Delicious!
Sometimes our children ask
for this pie for their birthday,
instead of cake. We are a dairy
farming family of seven chil
dren and milking 61 cows.
Doing chores makes hearty ap
petites. I’m looking forward to
all the June recipes!
Dorcas ReifT
Mount Joy
NORTHERN ITALIAN
.CUSTARD OR “BONAT”
;1 dozen eggs
;1 cup sugar
|l teaspoon salt
■3 tablespoons vanilla
l/i cups milk
lineups sugar
In 8- or 9-inch round cake pan
(5- to 6-inch deep) crystallize the
l/i cups sugar on stove top at
medium heat, stirring constantly
until sugar is melted and be
comes golden in color. When this
is finished, remove from heat and
set aside while you mix the cus
tard, as follows:
In large mixing bowl combine
eggs, sugar, and salt; then add
milk and vanilla and mix well.
Pour milk mixture in pan with
crystallized sugar and bake in
water bath in oven preheated to
350 degrees for 1 hour 20 min
utes or until tester comes out
clean. Cool completely in pan in
refrigerator, then run knife
around edge of custard to loosen.
Invert immediately onto serving
plate. Makes 20-25 servings.
This recipe is very, very old.
My mother had a ladyfriend
who came here from Italy over
85 years ago and she would
make this dessert for special
occasions. She called it
"Bonat” but we refer to it as
Northern Italian Custard. It is
most delicious. I hope your
readers try it and enjoy it as
much as we do.
My husband. Bill, and / are
both retired. He was Roadmas
ter in London Grove Township
and I was a legal secretary for
45 years. We were blessed with
two children, Lisa, married to
Ken Pratt, with two children,
Tyler (12 years) and Conner (3
years), both of whom are our
pride and joy. Our son is Skip
and he is married to Wendy
and they expect their first child
the latter part of June. Our
daughter and family live here
in Chester County and our son
and wife live in Montgomery
County. We all enjoy different
parts of the Lancaster Farming.
Babe Hopkins
Avondale
Babe Hopkin’s grandchildren, Tyler Pratt and Conner
William Pratt.
ECLAIR>||&|ERJ
< 1 pound box grtthamtVfckersf
2 small boxes French vanilla
pudding (instant)
31/2 cups milk
1 8-ounce cool whip
Frosting: , , L
2 packages prc-melted choco
late (baking)
2 teaspoons whitekaro syrup
2 teaspoons vanilla
3 tablespoons soft butter
3 tablespoons milk
V/i cup powdered sugar
Butter bottom of 9x 13-inch
dish. Line bottom of dish with
graham crackers.
Mix pudding with milk for two
minutes on low mixer. Blend in
cool whip. Put half of pudding
over crackers. Put second layer of
crackers, then rest of pudding.
Top with crackers. Refrigerate
for two hours.
For frosting beat all ingredi
ents together and spread over top
of crackers. Refrigerate over
night.
Richard Beacfael
Turbotville
MISSISSIPPI MUD
1 package oreo cookies
Vi cup blitter
1 package (8-ounce) cream
cheese
1 cup sugar
1 (12-ounce) cool whip
1 large package instant choco
late pudding
2 2 A cup milk
Crush cookies in blender, re
serving '/« cup. Melt butter, pour
over cookies and mix well. Press
into a 9x 13-inch pan.
Chill between layers.
Whip cream cheese and sugar
until creamy; fold in Vi of cool
whip and spread over crust.
Prepare pudding with milk
and spread over cream cheese.
Chill 3 to 5 minutes until firm.
Spread remaining cool whip then
sprinkle with remaining cookie
crumbs.
Yum. Yum. This is a great
dessert my daughters just love.
I work fulltime as a nurse and
am attending school on the
side. I am kept very busy. I
enjoy reading the B-section of
your paper each week.
Jeannette Burkitt
Newburg
STRAWBERRY-PINEAPPLE
CREAM PIE
Pastry for single-crust pie
' 1 package (3- or 3'/s-ounce
regular" vanilla puddin;
mix
VA cups milk ,
1 crushed
1 k h cupwhipplng cream'
3 cups fresh strawberries
2 tablespoons sugar
2 teaspoons cornstarch
red food coloring (optional)
unsweetened whipped cream
Prepare and roll out pastry,
line a 9-inch pie plate. Trim pas
try to '/2-inch beyond edge. Hute
edge; prick pastry. Bake at 450
degrees for 10 to 12 minutes or
till golden. Cool on rack.
For filling, in saucepan cook
pudding mix according to pack
age directions except use the VA
cups liquid. Thoroughly drain
pineapple; reserve 'A cup liquid.
Fold drained pineapple and va
nilla into cooked pudding. Cover
surface with clear plastic wrap or
waxed paper. Cool to room tem
perature; do not stir. Whip the Vi
cup whipping cream till soft
peaks form. Fold whipped cream
into pudding mixture. Turn the
pineapple mixture into baked
pastry shell.
In saucepan crush Vi cup of the
strawberries; stir in reserved
pineapple liquid. Bring to a boil;
reduce heat and simmer for two
minutes. Press hot mixture
through sieve; discard pulp.
Combine sugar and cornstarch;
gradually stir in sieved strawber
ry mixture. Return mixture to
saucepan; cook and stir till thick
ened and bubbly. Tint the straw
berry mixture with a little red
food coloring if desired.
Slice remaining strawberries in
half lengthwise. Arrange sliced
berries over cream filling; spoon
strawberry mixture over. Cover;
chill several hours. To serve, gar
nish pie with unsweetened whip
ped cream.
We recently vacationed in
Las Cruces, N.M, and had
lunch at a local inn. This was
the featured dessert for the
month. I was able to locate the
recipe and wanted to share it
with my fellow Pennsylvanians.
It is a delightful dessert for the
upcoming summer months.
My favorite hobby is cook-
ing and trying out new recipes.
/ collect cookbooks from the
places that my husband, Ray,
and / visit. I don’t think / will
ever be able to make all the
recipes in the books, but it is
fun to look through them and
make some. / also like to con
coct my own recipes and try
them out on my husband. He
hasn’t objected to too many of
them so / guess I am doing
something right!
PINEAPPLE
UPSIDE DOWN CAKE
1 can pineapple (8-10 slices)
3 tablespoons shortening
1 cup sugar
3 eggs
V/2 cups flour
Vi teaspoon salt
IV2 teaspoons baking powder
l A cup milk
1 cup brown sugar
3 tablespoons butter
Melt butter in a 8-inch skillet
or a heavy baking pan. Add
brown sugar; stir well until blend
ed. Arrange pineapple slices in
skillet or pan.
To make batter, cream short
ening and sugar together. Add
eggs and beat until light. Sift
flour and measure. Sift flour, salt,
and baking powder together al
ternately with milk. Beat
throughly after each addition,
pineapples.
TOASTED
BUTTER PECAN CAKE
3 tablespoons butter
VA cups chopped pecans
V* cup butter
VA cups sugar
VA teaspoons vanilla
2 eggs
2 cups sifted flour
2 teaspoons baking powder
'A teaspoon salt
Vs cup milk
Butter pecan frosting
4 tablespoons softened butter
3 cups confectioners’ sugar
VA to 3 tablespoons light
cream
1 teaspoon vanilla
Dot 3 tablespoons butter over
chopped pecans in shallow pan.
Toast in moderate oven at 350
degrees for 15 minutes, stirring
occasionally.
Cream V* cup butter, add sugar
gradually, creaming till light
Add vanilla. Then add eggs, one
at a time, beating well after each.
Deidre Welisewitz with
triplet goat babies.
Sift together dry ingredients and
add to creamed mixture alter
nately with milk, beating after
each addition. Fold in 1 cup of
the toasted pecans. Bake in 2
greased and lightly floured
Bxl Vi-inch round pans in moder
ate oven at 350 degrees for 30-35
minutes. Cool completely.
To make frosting: mix till
smooth butter, confectioners’
sugar, light cream, and vanilla.
Stir in remaining toasted pecans.
Frost cake.
Lee Laverty
Mount Joy
My husband Glenn, and I
live in southern Lancaster
County. We have three chil
dren, Sandy, Ron, and Terry
and two grandchildren, Chris
and Ashlee. / hope you enjoy
this cake for it is very good
Dorothy Gainer
Holtwood
CRACKER PUDDING
1 quart milk
V* cup sugar
1 cup crushed saltines
2 eggs, beaten
Vi cup coconut (optional)
1 teaspoon vanilla
whipped topping
Cook milk, sugar, crackers,
eggs, and coconut until thick
ened. Then add vanilla. Pour into
serving dish. When cold and
ready to serve, top with cool
whip.
We live on a dairy farm with
275 and ~ hly 175 heif-
•igh
for 2 minutes. Do not boil. Add
peanut butter and mix till
smooth. Allow to cool.
Line a 9x 13-inch dish with S'A
ice cream sandwiches. Spoon half
Sandra Witmer
Conestoga
of chocolate mixture over these.
Spread half the cool whip over
' next. Repeat with remaining in
gredients and freeze till firm. Cut
into squares to serve and top with
peanuts and maraschino cherries.
Mmmmm Good! Great for
summer picnics. / live on a
10-acre farmette, have two
horses, three cats, and one dog.
/ enjoy reading the recipe sec
tion of Lancaster Farming.
Keep up the good work! A
great paper.
Gloria Spangler
MACARONI AND CHEESE
'/i pound elbows
1 pound velveeta
Vi pound sharp cheddar cheese
10 slices American cheese
milk to cover
Preheat oven to 325 degrees.
Cook elbows as directed and re
serve. Grate mild and sharp
Cheddars and sprinkle on bottom
of 9x13x2-inch dish. Dot Ched
dar with small pieces of vdveeta,
cover with American cheese slices
and spread elbows over all. Pour
in milk to cover all (not over 'A
inch from top). Cover with foil
and bake 15-20 minutes to melt
cheese, remove and stir well. Re
cover and bake 20 minutes or till
bubbling. Thickens as it cOoks.
/ farm with my brother and
dad in central N.J. We do hay
and raise all kinds of animals.
Goats, cows, and poultry. Our
farm is very busy with always
plenty to do. I think our farm
is a beautiful place to live.
lemum
1e
Deidre Weliscwitz
Flemington, NJ.
(Turn to Page B 14)