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