Add Dairy To Your Diet With These Contest Recipes
(Continued from Page B 14)
BUTTER CREAM TORTE
2 cups vanilla wafer crumbs
Vi pound butter
2 cups powder sugar
4 eggs
Vi cup chopped pecans
1 cup cream
x h cup maraschino cherries
Spread 1 cup wafer crumbs on
bottom of 9-inch square pan.
Combine butter with powder
sugar and cream well. Add eggs,
one at a time, beating at high
speed until well blended. Stir in
chopped pecans and spoon over
crushed wafers. Sprinkle over ad
ditional Va cup wafers.
Beat cream until thick. Fold in
maraschino cherries chopped.
Spread over wafers and sprinkle
additional % cup wafers over top
and garnish with whole cherries.
Refrigerate 12 hours (or freeze
for future use). Makes 9-12 serv
ings. Cut with knife dipped in
water to serve.
This is our family’s favorite
dessert at Christmas and my
daughters birthday. My hus
band and I have been married
60 years plus. We have four
children, nine grandchildren,
and one great granddaughter.
We have a dairy farm. Our
youngest son farms with us. He
has a family of four children.
GERMAN PIZZA
1 pound ground beef
/i medium onion chopped
Vi green pepper chopped (op
tional)
Wi salt
■Vi.teaspoon pepper . aKun'
2 tablespoons butter ‘tm,
&;mtidium ,-pOtatoes (about 2'A
o'ttfWMßd# peeled and finely
3
2 ( a3ips <k
cheddar cheese? 1 * 01 -' r rf!
Brown ground tetf; 'onlbh, ahft
green peppfl*.” ©raiti' 6ft gfcasc.
In 12-lnch Stove electric
skillet on low he&t, melt (tatter.
Spread potatoes ova* melted but
ter and season with salt and pep
per. Top with meat mixture.
Combine eggs and milk and pour
over all. Cook covered about 30
minutes or until potatoes are ten
der. Top with cheese and heat
until cheese is melted. Cut and
serve.
This is a recipe my family
enjoys. You can be creative and
add more ingredients such as
mushrooms, pepperoni, etc. It
doesn’t ne,ed to be beef either.
Ham, sausage, bacon can be
substituted.
My husband. Nelson, and I
and our four children live on a
dairy farm. We'enjoy farm life
but do hope milk prices get bet
ter so we can continue to enjoy
it in the future.
Glenda Weaver
Manheim
HERB AND MUSHROOM
INDIVIDUAL SOUFFLES
2 tablespoons butter
'A cup flour
V 4 teaspoon salt
Vi teaspoon pepper
'A teaspoon dry mustard
'A teaspoon rosemary leaves
'A teaspoon thyme leaves
'A teaspoon chervil leaves
1 cup milk
VA cup shredded cheddar
cheese
6 eggs, separated
V* cup finely chopped mush
rooms
Butter six 1-cup souffle dishes.
Melt butter in large saucepan.
Add flour, salt, pepper, dry mus
tard, rosemary,'thyme, and cher
vil, stir together for 1 minute.
Gradually add milk, cook over
medium heat, stirring constantly
until thickened. Add cheese, stir
until melted. Remove from heat
and cool slightly.
Beat eggs yolks till thick and
lemon colored. Add a small
amount of cheese sauce to the
yolks and mix well. Stir yolk mix
ture into remaining cheese mix
ture. Beat egg whites till stiff but
not dry. Fold into cheese mixture.
Pour in buttered souffle dishes
and cover with plastic wrap and
freeze.
To bake, place frozen souffles
on baking sheet. Bake at 350 de
grees for 50 minutes. Keeps in
freezer up to two weeks.
Charlene Sweeney
Denver
Ruth Klein
Easton
H.B. POUNDCAKE
1 cup butter, room tempera
ture
3 cups sugar ~-
6.eggs ' i‘
2 teaspoons vanilla ‘ ' ry
1 cup whipping cream • , '- -
* ' J
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lo^dhd 1 afteaiiiiraV ‘dad crcapi'
and flour. Pouroatfeir mi& greasj'
ed and floured tube pm
or use non-stick spray on you?
pan. Bake at 325 degrees fot4
hour and 20 minutes or until
cake tests done. This cake haS’a
very dense consistency and a nffie
crust ... thanks to the whipping
cream.
I live in Caroline County,
Md. and I grew up in Anne
Arundel County, Md. when
they still had a bunch of dairy
farms, but they have all since
faded into the past. But Caro
line County has quite a number
of dairy farms that seem to be
flourishing. My husband, Jeff,
and I and my daughter, Na
vonne, live on a small farm
and are raising a small flock of
mostly hair sheep and a grow
ing herd of Boer goats.
Cathy Hansen
Henderson, Md.
ICE CREAM CAKE
1 box chocolate cake mix
1 box (3-ounce) vanilla pud
ding
4 eggs
'/: cup oil
2 teaspoons vanilla
1 cup water
Mix all ingredients together
and pour in a ISxlO-inch jelly
roll pan. Bake at 325 degrees for
20 minutes or until cake tests
done. Cool -completely. Top with
2 quarts vanilla ice cream. (Use a
table knife to cut the ice cream
into slabs while it is still in the
box. Place the slabs on top of the
cake. Let the ice cream soften
slightly on the cake and spread
it.) Freeze. Top with whipping
topping. Garnish with chocolate
sandwich cookie crumbs and
drizzle with chocolate and cara
mel syrup.
We have just started fanning
in March on a 68-acre dairy
Ruth and Ray Klein farm in Easton.
farm. We are milking SO cows.
It was always our dream to be
able to farm and raise our chil
dren in a family farm business.
So when we discovered the op
portunity to rent a farm we
were happy for the chance to
try to live our dream. Our boys
are 2 years and 6 months old.
Between the boys, the cows, the
farming, and everything else we
are more than busy, but so far
we really enjoy this farming ex
perience. There is nothing like
family togetherness!
Rose Sensenig
Leola
PARTY CHEESE BALE
2 packages (8-ounce) cream
cheese
2 cups (8-ounce) shredded
sharp Cheddar cheese
1 tatiesppon chopped pimiento
1 tablespoon chopped green
1 fcsfpspcim l 'frtiely^
2 SJbbng' >' Wdtt&fe&Ato
sauce
I teaspoon lemohjufce‘' ; Z,*,
dash& i ‘ u, " , ' , ' r ’ f ;';‘;
dbTtmrihe' 1 softened crearti
cheese and cheddar cheese, mix
ing until well blended. Add jj|-
miento, green pepper, onion,
Worcestershire sauce, lemon juice,
and salt and mix well. Chill.
Shape into ball and roll in nuts.
Serve with crackers. (During the
party season, left over cheese ball
can be reshaped and refrigerated
until the next event.)
This is a favorite recipe in
our house and is always used
around the holidays. It makes
a nice addition to any party
and someone always asks for
the recipe.
Helen Youndt
Denver
PEACHES AND CREAM
CAKE
Batter:
3 /icup flour
1 teaspoon baking powder
1 small box regular pudding
(must be cook, not instant)
1 egg
3 tablespoons butter
'A cup milk
Topping:
4 tablespoons reserved peach
juice
1 can (29-ounce) peaches
' (about 4 fresh peaches)
1 package (18-ounce) cream
cheese
\h cup sugar
'A teaspoon cinnamon
1 tablespoon sugar
Combine batter ingredients on
medium speed for 2 minutes;
pour into a 10-inch pie pan.
Arrange peaches on batter,
combine juice, cream cheese, and
'A cup sugar; mix for 2 minutes
on medium speed. Pour over the
peaches. Sprinkle cinnamon and
1 tablespoon of sugar mixture
over top. Bake at 350 degrees for
30-35 minutes.
Everyone loves this recipe.
It’s especially good with fresh
Lancaster Farming, Saturday, June 21,2003-815
peaches. Although canned is
fine too. The cream cheese is
really what makes this recipe
excellent.
Our family farms about 200
acres in Kempton, in addition
to milking 45 Jersey cows. My
brother and sister also show
market hogs and dairy for 4-H.
/ hope your family can enjoy
this dessert as much as mine!
Katie Harwick
Kempton
ANN’S COCONUT ICE
CREAM CAKE
60 Ritz or Townhouse crackers
1 stick of butter
Va cup sugar
Vi gallon vanilla ice cream,
softened
1 cup milk
3 boxes instant coconut cream
pudding
2 cups fresh or packaged coco
nut
Crush crackers in a food pro
cessor. If one is not available,
place crackers in a ziplock plastic
bag and crush crackers by rolling
with a rolling pin. Add sugar and
melted butter. Mix together and
press into the bottom of a greased
13x9-inch pan. You can grease
with butter or you may use a
non-stick spray. Do not Bake!!
Mix ice cream, milk, and pud
ding together well. Spread onto
crust. Top with whipped cream
and sprinkle with coconut. Re
frigerate for 24 hours before serv
ing. Do not freeze!
Note: If you are on a reduced
fat diet, all items may be substi
tuted with low fat products. Also,
you can substitute the coconut
pudding and ice cream with any
flavor that< you*' wish. For in
stance, substitute the *coconut for
baharia"' creams '4md»top with ba
natias (prior to serVing instead of
thfe coconut. v
I have a true love for farm
ing'tihlfth&d&iry industry. You
see, v f ,s ’thri']fart of the fifth
generation of/fwontrs in my
family. My father. Elmer A.
Stone Jr., taught us at a very
early age what it means to be
part of a farm family, the hard
work it entails and the sense of
pride you gain as you continue
on with what your ancestors
started so many years ago,
while watching your crops grow
and the calves grow into cows.
/ learned it wasn’t always an
easy life, but certainly one well
worth the effort. At an early
age, / learned to sew, cook, and
can much of the produce that
we grew in the summer. Grow
ing up, my brothers and / were
members of the local 4-H dairy
clubs and I was also a member
of the girls 4-H where I partici
pated in sewing and baking
contests at our local fair. As a
teenager, I represented Wash
ington County as both the
Farm Queen and Dairy Prin
cess.
Today, I am a nurse, a wife,
a mother, and the very proud
grandmother of a four-month
old granddaughter, Emily. My
husband, Doug, and / five in
Leroy and Edna Zimmerman family farm in Bradford
County.
Boonsboro, Md where my fa
ther and my younger brother,
Andy, continue in the family
farming business. My daughter
and son-in-law, Stephanie and
Jason Stamper, reside close by
in Hagerstown with baby
Emily.
/ enjoy cooking and baking
dishes that allow me to use
products that promote the dairy
industry as well as the crops
that we grow. Many memorable
family times have been spent
enjoying a delicious meal to
gether. / hope that you will
enjoy one of our favorite des
serts!
INDIVIDUAL
CHEESECAKES
3 packages (8-ounce) cream
cheese
1 cup sugar
5 eggs
VA teaspoon vanilla
Topping:
'/»cup sour cream
/* cup sugar
1 teaspoon vanilla
Combine first four ingredients.
Fill lined cupcake pans 2 A full.
Bake at 300 degrees for 40 min
utes. Remove from oven and let
cool 5 minutes.
Combine topping ingredients
and spoon mixture over top of
cakes and dot with jam or jelly.
Return to oven and bake 5 min
utes. Makes 24 servings.
We have a small dairy, so we
enjoy using recipes that use
dairy products.
Elaine Martin
Ephrata
STRAWSfeRRY TAPIOCA
ml quart water
2 A cup tapioca • •
(IKJicpmsugar f
1 quart crushed frozen* straw
berries (thawed)
/' „ *
1 pint whipping creaifi
rtyatqr. md> tapioca itintil
dear. Add sugaf icool.
Add' whipped cream and berries.
Beat together With rtiixef. .
Hi, from Bradford County.
This • is a favorite at our house
and so simple to make. I
usually make a double batch
and even that doesn't last long.
Goes to show, a healthy family
of growing boys, a blessing
from God!
Also I don't always have
whipped cream on hand so
often I may use vanilla ice
cream or cool whip instead or
half whip cream with either ice
cream or coo! whip. Mix and
match, anything works great!
We moved from Union
County a year ago to this
larger farm (80 cows and 100 +
acres) to make work for our
boys. Justin, 14; Ryan, 12;
Landis, 9; Stanley, 7; and
daughter. Dawn, 3.
We also homeschool our
three oldest so my work is cut
out for me. We enjoy a large
garden in the summertime with
alot of strawberries to freeze.
Edna Zimmerman
Troy
Ann Roney