86-l_ancaster Farming, Saturday, June 28, 2003
Finish June Dairy Month With Flair With These Fine Recipes
Hopefully you have already
clipped the recipes out of previ
ous weeks of the recipe contest’s
entries, since this week marks the
last installment of delicious dairy
recipes sent in from our readers.
Each entry had at least one
dairy product, so readers who
prepare these recipes will enjoy
combinations of milk, cheese,
butter, sour cream, ice cream, or
buttermilk provided by hard
working dairy producers.
Many of the readers who sent
in recipes described cooking for
their family and guests, so hope
fully these recipes will not only
become mealtime satisfiers for a
hungry family, but will also ex
pand your hospitality file.
Your recipes are still welcomed
every week. Upcoming topics are:
July 12, blueberries, and July 19,
peaches. Please feel free to send
us your summertime fruity favor
ites for those weeks.
DROP SAND TARTS
2 sticks butter, melted
VA cup sugar
2 eggs
2 cups flour
'A teaspoon baking soda
Cream together butter and
sugar. Add eggs and beat. Stir in
flour and baking soda. Drop by
teaspoon on greased sheet. Sprin
kle with colored sugar or cinna
mon. Bake at 350 degrees.
We have Holsteins, Line
backs, and a few chickens. Our
four children help to feed and
care for them. Roy ell, 10, is
part of the Lebanon Co. Dairy
Royalty. Ry, 4, likes to farm
like dad with his toys. Millena,
2, likes to help wash dishes.
Ravyn, 7 months, is just start
ing to explore everything.
Sherry Bashore
Annville
CHOCOLATE CHIP ICE
CREAM PIE
'A cup chocolate syrup
cup semi-sweet chocolate
chips
2 cups rice krispie cereal
V* cup sour cream
1 quart chocolate chip ice
cream, softened
pat of butter
Coat bottom and sides of an
8-inch glass pie plate with pat of
butter. Combine chocolate syrup
and chocolate chips in a small
microwave-safe bowl. Microwave
Ry, Royell, Millena, and Ravyn are the children of Bob
and Sherry Bashore, Annville.
on “high” for about 45 seconds.
Stir until smooth. Reserve 'A cup
of this mixture and set aside.
Combine remaining chocolate
mixture and cereal in a medium
bowl and mix to coat cereal.
Press mixture over bottom and
sides of prepared pie plate.
Freeze until firm about 15 min
utes.
Combine reserved chocolate
mixture and the sour cream in a
small bowl and mix well. Set
aside.
Spread half of the ice cream in
the prepared pie plate. Drizzle
with half of the sour cream mix
ture. Top with remaining ice
cream and drizzle with remaining
sour cream mixture. Freeze pie
covered until firm about 1 hour.
Helpful hint: to cut clean even
slices dip knife into bowl of hot
water before cutting each slice.
My daughter, Kaitlyn, 14,
found this recipe. She receives
rave reviews from her Dad,
brother, Justin, and myself
each time she prepares it. This
dessert has become one of our
family’s favorites.
Our whole family enjoys
cooking and baking old family
favorites as well as trying new
recipes from the Lancaster
Farming Paper. Bttt most of all
we enjoy eating them!
Besides spending time in the
kitchen, we breed and raise
rabbits and pygmy goats. Our
family also raises chickens so
we have “farm fresh brown
eggs” to use in all of our reci
pes.
Nancy Mader
Myerstown
BANANA SPLIT DESSERT
5 cups graham cracker crumbs
2 A cup butter, melted
3 bananas
'A gallon ice cream
1 cup chopped nuts
1 cup chocolate chips
'A cup butter
2 cups confectioners’ sugar
VA cup milk
1 teaspoon vanilla
1 pint whipped cream
Prepare crust from crumbs and
2 A cup butter, reserve 1 cup crum
bs. Press remaining crumb mix
ture into bottom of llxlS-inch
baking pan. Slice banana cross
wise and layer over crust. Press
ice-cream on top of bananas,
sprinkle nuts over ice cream.
Freeze until firm.
Melt chocolate chips with Vi
Kaitlyn, daughter of
Nancy Mader, holds a
pygmy goat the family
raises on their Myerstown
farm.
cup butter; add powdered sugar
and milk. Cook until thick, stir
constantly, remove from heat and
add vanilla. Cool chocolate mix
ture, pour over ice cream, freeze
until firm.
Whip cream until stiff and
spread over everything. Top with
reserved crumbs. Put back into
freezer. Remove 10 minutes be
fore serving. Makes 25 servings.
We live on a dairy farm. The
dairy bam was built three years
ago. My husband’s name is
Ivan. We have seven children,
Earl, 15; Jay Paul, 13; Ivan
Ray, 11; Karen, 9; Lavem, 7;
Elva Jane, 5; and Elvin, 19
months. They enjoy dairy work
except nobody likes to wash the
bulk lank or put the milkers to
gether. We don’t have a pipe
line so it’s a little more work to
wash up. The children all think
bulk tank milk is a lot better,
now, then milk that’s just
cooled in the refrigerator from
a family cow.
Anna Stauffer
New Holland
BACON CHEESEBURGER
PASTA
8 ounces uncooked spiral pasta
1 pound ground beef
6 strips of bacon, diced
1 can condensed tomato soup,
undiluted
1 cup shredded cheddar cheese
(I usually use more)
Cook pasta according to pack
age directions. Meanwhile in a
skillet, cook beef over medium
heat until no longer pink; drain
and set aside. In the same skillet,
cook bacon until crisp; remove
with a slotted spoon to paper
towels. Discard drippings. Drain
pasta; add to the skillet. Add
soup, beef, and bacon; heat
through. Sprinkle with cheese,
cover, and cook until the cheese
is melted.
My husband, Mark, and I
custom raise over 200 replace
ment dairy heifers in Snyder
County. We have two boys,
Aaron, 12 and Jared, 11, who
show dairy heifers in 4-H. Be
tween raising heifers, 4-H, soc
cer, bas/eball, and violin les
sons, things are really busy at
our place. This is our favorite
family meal and it is really
quick to make.
DAIRY DELICIOUS DIP
1 package (8-ounce) cream
cheese, softened
Vi cup sour cream
*/4 cup sugar
V* cup packed brown sugar
1 to 2 tablespoons maple syrup
fresh fruit
In a small mixing bowl, com
bine cream cheese, sour cream,
sugars, and syrup to taste; beat
until smooth. Chill until served.
Serve with fruit. Makes 2 cups.
A simple, yet delicious dip
when served with apples, ba
nanas, etc.
BERRY BANANA
SMOOTHIES
1 cup vanilla yogurt
1 medium banana
'A cup each frozen, unsweet
ened strawberries, blackber
ries, blueberries, and rasp
berries
1 cup milk
Combine all ingredients in a
blender; blend until smooth.
Enjoy.
I grew up on an 100-cow
dairy farm in Lebanon County.
After going to college in Mor
risville, New York for two
years, majoring in dairy sci
ence, I took a position as a
herdsperson. I am now in the
Fingerlakes region of New
York working on a 250-cow
dairy farm.
PEANUT BUTTER
PUDDINGWICHES
1-I'/j cups peanut butter, di
vided
3 cups cold milk, divided
1 package (3.9-ounce) instant
chocolate pudding mix
2 cups whipped topping, divid
ed
1 package (3.4-ounce) instant
vanilla pudding mix
32 whole graham crackers
Line two 13x9x2-inch pans
with foil; set aside. In a mixing
bowl, combine V «cup peanut but
ter and IVi cups milk until
smooth. Slowly beat in chocolate
pudding mix until blended; fold
in 1 cup whipped topping.
Pour into one prepared pan;
freeze until firm.
Repeat with vanilla pudding
and remaining peanut butter,
milk, and whipped topping.
Pour into second pan; freeze
until firm. v
Break or cut graham crackers
into squares. Cut frozen pudding
mixture into 32 squares, about
2 l Ax '/4-inch, place each between
two crackers. Wrap in plastic
wrap. Freeze overnight. Makes 32
sandwiches.
RLT BRUNCH PIE
VA cups flour
2 teaspoons baking powder
'A teaspoon salt
Vi teaspoon dried basil
Vi cup butter
Vi cup sour cream
Filling:
V* cup mayonnaise
1 cup (4-ounce) shredded
cheddar cheese
1 can (4'/>ounce) mushroom
stems and pieces, drained
8 bacon strips, cooked and
crumbled
1 tablespoon chopped onion
1 tablespoon chopped green
pepper
3 medium tomatoes, peeled
and sliced.
In a bowl, combine the first
four ingredients. Cut in butter
until crumbly. Stir in sour cream.
Cover and refrigerate for 30 min
utes. Press pastry into a 9-inch
pie plate; flute edges if desired.
Bake at 375 degrees for 10 min
utes. Cool completely.
In a bowl, combine the mayon
naise, cheddar cheese, mush
rooms, bacon, green pepper, and
onion. Layer half of the tomatoes
in crust; top with half of the may
onnaise mixture. Repeat layers.
Bake at 350 degrees for 30-35
minutes or until golden brown.
Refrigerate leftovers. Makes 6-8
servings.
Irene Harris
Middleburg
Susie Blank
Narvon
RHUBARB CAKE
VA cup brown sugar
1 egg
2 A cup oil
1 teaspoon vanilla
1 cup buttermilk
VA cup flour
1 teaspoon salt
1 teaspoon baking soda
2 cups rhubarb
'A cup nuts
Topping:
Vi cup sugar
'A teaspoon cinnamon
1 tablespoon butter
Mix brown sugar and all wet
ingredients. Add dry ingredients.
Mix in rhubarb and nuts.
Mix together topping ingredi
ents and top cake. Bake at 350
degrees for about 50 minutes or
till finished.
Amanda Martin
Bloomfield, N.Y.
1 cup cold butter
2 cups flour
1 cup finely chopped pecans
Second Layer:
2 packages (8-ounce) cream
cheese, softened
1 cup confectioners’ sugar
1 cup whipping cream, whip
ped
Third Layer:
6 eggs
1 cup sugar
3 A cup lemon juice
2 tablespoons cornstarch
l A cup butter
Top Layer:
2 cups whipping cream
2 tablespoons sugar
1 teaspoon vanilla
In a bowl, cut butter into flour
until mixture resembles coarse
crumbs; stir in pecans. Press into
an ungreased 13x9x2-inch bak
ing pan. Bake at 350 degrees for
15 minutes or until lightly brown
ed. Cool.
In a mixing bowl, combine
cream cheese and confectioners’
sugar; mix well. Fold in whipped
cream; spread over cooled crust.
In top of double boiler, whisk
together eggs, sugar, lemon juice,
and cornstarch. Cook over medi
um heat until thick enough to
coat the back of a spoon. Do not
boil. Remove mixture from over
water. Stir in butter. Cool.
Spread over cream cheese layer.
In a small mixing bowl, beat
cream, sugar, and vanilla until
stiff peaks form; spread over
lemon layer. Refrigerate until
served. Makes IS servings.
Salina Fisher
Gap
This is a very rich recipe. I
like to substitute whipped top
ping for the top layer. It makes
it a little less rich. Plan to
make this the day you house
clean or make hay, it’s one you
need to “work off.” Oh, but it
tastes so good. Here’s wishing
you all well from the Martin’s
in Bowers.
STICKY QUICKY BUNS
VA cups flour
2 packages yeast
V* cup milk
'A cup oil
■/2 cup water
'A cup sugar
1 teaspoon salt
VA cup flour
legg
VA cup raw, chopped apple
(optional)
Topping:
% cup butter
1 cup brown sugar
1 teaspoon cinnamon
3 A cup nuts (optional)
1 tablespoon com syrup (light)
1 tablespoon water
In large bowl, mix VA cup
flour and yeast. Heat milk, water,
oil, sugar, and salt until warm.
Pour into yeast mixture. Add egg.
Beat on high speed for 3 minutes.
By hand stir in the VA cup flour
(add apple). Cover and let rise
(Turn to Page B 9)
Martha Fisher
Gap
Susan Fisher
Gap
LAYERED LEMON
DESSERT
Vera Martin
Bowers