Finish June (Continued from Page B 12) PEANUT BUTTER CUP PIE Vi cup sugar 1 tablespoon flour 1 tablespoon cocoa % cup milk 1 egg, beaten 1 teaspoon vanilla 4 ounces cream cheese >/ 4 cup peanut butter /i cup confectioners’ sugar 4 ounces whipped topping '/, teaspoon vanilla Mix first 6 ingredients together and pour in a partly baked pie shell and bake in oven at 350 de grees for 10 minutes or until set. Cool. Mix rest of ingredients to gether and put on top. Top with whipped topping and sprinkle with grated chocolate. Hope you enjoy this pie like our family does. We live on a dairy farm. We are the parents of eight sons. Our oldest is married. We also have a fabric store so there’s never a dull mo ment. Have a safe and happy summer! Ana Mae Martin Kutztown SPANISH BAR CAKE 1 cup sugar 'A cup shortening 2 eggs 'A cup molasses 1 teaspoon vanilla 1 cup sour milk (2 teaspoon white vinegar added to equal 1 cup) VA cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon allspice 1 cup raisins Spray 9x 12-inch cake pan with no-stick spray. Set aside. Cream together sugar, shorten ing, and eggs. Add molasses and vanilla. Sin together flour, bak ing powder, baking soda, cinna mon, and allspice. Mix together with cream mixture alternating with sour milk. Reserve Vi cup of flour to coat raisins and mix in. Bake at 350 degrees for 30-35 minutes. Cool cake, then remove from pan. Cut cake short way to make in half. Frost one layer, add sec* ond layer on top. Then cut cake again in half to make 2 cakes. Frost top layer with favorite white frosting. See Duncan Sales & Service Representative for Mahoning Outdoor Furnaces Lancaster Farming CAP $3.50* Each Available At Lancaster Farming, 1 East Main St., Ephrata, PA PLUS Shipping & Handling $2,50 Add’t Cap and Shipping @ $4.00 Each Phone 717-626-1164 22" Dairy Month With Flair I was raised on a farm with one brother and four sisters. I learned to cook at a young age. I married Roger, who owned his own farm, celebrating 32 years of marriage. Our son is taking over the farm that con sists of 450 acres with heifers and milking cows next to Alle gheny Reservation (Indian) and the Allegheny State Park. I make this cake recipe often be cause it is our favorite. Doris Horton Randolph, N.Y. NAN’S CHEESE CAKE Crust: 1 cup flour 4 tablespoons sugar Vi teaspoon baking powder 1 egg, beaten 4 tablespoons butter Filling: 'A pound cream cheese 8 heaping tablespoons sugar 4 eggs 2 cups milk 2 tablespoons flour 1 teaspoon vanilla For the crust mix together in gredients using a fork or pastry blender. Put into a BxB-inch pan; smooth out on bottom and sides with floured glass or Angers. Do not grease pan. For the filling put ingredients into a blender and use blend speed. Mix well and pour into crust. Sprinkle top with nutmeg or cinnamon. Bake at 350 de grees for 1 hour. You can test doneness with toothpick around edges. Possibly leave in 5-10 min utes longer. Filling will appear soft but will set up when cooled thoroughly on rack. Chill after cutting. You may top with cut up berries, blue berries, etc., preserves, canned fruit pie fillings, or a big blob of whipped cream just before serv ing. Makes 16 2x2-inch servings. Hello friends at Lancaster Fanning! We’ve been subscrib ers to your paper for many years. It is enjoyable, interest ing, informative, and uplifting, with something for everyone. When Lancaster Farming ar rives, my husband, Ken, enjoys reading “his stuff ” but he tells me what’s featured in B-section and saves articles and recipes for me. Unfortunately, / don’t have the time to try all of them 90 DAY FREE FINANCING* Call or See George Duncan 1-800-332-6293 Millville, PA 1-570-458-6293 90 Days Free Interest with Approval Financing 'with approved credit GOT WOOD? WE HAVE THE FURHACEt • All stainless steel , construction • Uses present central duct or Hydroruc system • Heats home/household J hot water , I • Shaker Grates 100,000-250,000 btus WILLIAMSON ENTERPRISES 601/656-2639 *lO Year 877/606-3113 Warranty but I do appreciate his thoughtfulness. My husband is not a cheese cake eater but he likes this reci pe. The texture is more like a custard not dry like most cheese cakes. Our granddaughters love Nan’s cheese cake. Hope that you’ll like it too! VANILLA CREAM WITH STRAWBERRIES V/2 tablespoons unflavored ge letin V/2 cups cold water 'A cup plus 1 tablespoon sugar 3 cups half-and-half 4 teaspoons vanilla Fresh, sliced strawberries Sprinkle gelatin over water in a saucepan. Allow gelatin to soft en for 5 minutes. Heat over medi um heat until gelatin dissolves. Add sugar and stir until it too dissolves; remove from heat. Stir in half-and-half and vanilla. Di vide into six dessert bowls or gob lets; refrigerate until set, about two hours. Top with fresh sliced strawberries and serve. Different flavorings and fruits may be sub stituted to easily create variations of this recipe. We recently moved to a “farmette” outside of Eliza bethtown and live in a 150-year-old house that had its beginnings as a log cabin. Our current crop consists of thistle, poison ivy, and sumac we’re hoping to improve on that in the coming years. Kathy Wolf Elizabethtown WHITE CHOCOLATE BREAD PUDDING 16 slices firm white bread 1 quart heavy cream V/2 cups whole milk 'A cup sugar 12 ounces white chocolate, chopped 3 large eggs 8 large egg yolks Preheat oven to 350 degrees. Cut bread into Vi-inch squares; place in IS'/ixlO'/z-inch jelly-roll pan and bake 15 minutes or until toasted, stirring once. Grease shallow 3 3 /4-quart cas serole. In 4-quart saucepan, heat cream, milk, and sugar to boiling over medium-high heat. Remove from heat; stir in chocolate. In large bowl, whisk eggs and egg yolks until blended; gradu ally whisk in hot cream mixture. Place bread in casserole; top with custard. Pressing bread into custard, cover and refrigerate 1 hour. Preheat oven to 300 degrees and bake for 1 hour or until knife inserted into center comes out clean. Cool 15 minutes. Makes 15 servings. Our family consists of myself and my husband, Bill, and our five children, Luke, 13; Mitch ell, II; Samantha, 7; Wyatt, 3; and William, 1. Speaking as a proud parent, they are great kids and make their dad and me very proud. We live on a 55-acre farm in southern York County where we raise purebred Black Angus cattle. Some of these cattle are show animals for Luke and Mitchell’s York County 4-H Beef Club projects. We also grow hay and Christmas trees and have a few chickens just for the health benefit of eating free-range eggs. Farm life has brought our family joy and pleasure along with tears and pain. Still it pre vails as the life we choose for our family. Bill and / hope we are contributing something of importance to this world by raising children who actually know where food comes from and who value a connection to the land. Nancy Reiff Warrington Bill dreams of farming full time one day and perhaps with the right opportunity we will, but for now, we are nappy with all that we have. This recipe is great for those who love a good bread pud ding. Take small portions. It’s very rich and filling. HOT PIZZA DIP 1 cup of diced pepperoni 1 can (8-ounce) pizza sauce 1 package (8-ounce) cream cheese 1 (8-ounce) sour cream 2 cups shredded cheese, any variety Italian seasoning for taste Dice pepperoni and place on bottom of pie plate. Top with pizza sauce. Combine cream cheese and sour cream. Add sea soning to mixture and then place on top of pizza sauce. Top with cheese. Microwave around 3 to 4 minutes or until hot. Serve with scoop corn chips or tortilla chips. My husband. Bill, ana I, have a 4-year-old son named Seth. He likes to help in our garden and loves to ride on our tractors. Our family farms a two-acre truck patch in which we grow vegetables. We sell to local customers, neighbors, and friends. What is not sold, is canned mostly by my mother. These vegetables that are canned usually last us through the winter into the next growing season. We hope we have better luck with the weather this year and are hoping for a prosper ous yield. Bill and Michelle Laky Jr. (above) with son, Seth, grow two acres of vegetables in the Lehigh Valley. Lancaster Farming, Saturday, June 28, 2003-813 Bill and Kim Cuculis (right) are proud of their five children and grateful for the opportunity to raise them on their York County farm. MACARONI AND CHEESE 1 stick butter, melted 2Vi cups uncooked macaroni 10 ounces shredded cheddar cheese 4 cups milk Spread the melted butter in a casserole dish. Add the uncooked macaroni. Sprinkle the cheese over the macaroni. Pour the milk over the cheese. Bake in a 350 de gree oven for one hour. This is a great recipe with a prep time of under five minutes. Our son, Caleb, is 4 and daughter Jennifer is 15 months. My husband works fulltime with Cenex Cooperative and we farm 14 acres of vegetables. The main crops that we raise are strawberries, raspberries, pumpkins, and fall ornamen tals. Kinr Cuculis Seven Valleys CHICKEN RICE CASSEROLE 1 cup rice 2 cups chicken broth 2 cups milk 1 teaspoon salt 3 tablespoons butter 3 tablespoons flour X A teaspoon marjoram pepper to taste 10 slices bread, cubed 4 tablespoons butter Cook rice in broth. Cook to thicken. Add I cup Velvetta cheese and 2 cups chicken. Toss bread and butter to coat, then spread in greased 9x 13-inch pan. Pour chicken and rice mix ture on top. Top with Vz cup shredded cheddar cheese. Bake at 375 degrees for 20 minutes. We live on a dairy farm with our eight children. Most of the family is out in the bam every evening for chores. All of us like milk, ice cream, cheese ... almost any dairy product. Lois Good Bethel POPPY SEED CHICKEN 4 cups cooked rice (VA cup raw) 3 cups cooked chicken, bite (Turn to Page B 14) Michelle Laky Walnutport Chris Swartz Biglerville
Significant historical Pennsylvania newspapers