(Continued from Page B 8)
busy farm wife. Mix together and put in the
oven for two hours while completing other
chores. The rice pudding is delicious, Raub
writes.
Baked Rice Pudding
3 quarts milk
1 cup long rice
1 cup sugar
Nutmeg sprinkled on top.
Combine ingredients. Sprinkle with nutmeg.
Place in 350-degree oven. Bake two hours.
ANSWER - E. Weaver, East Earl, would like
a recipe for 100 percent whole spelt bread,
without wheat flour or wheat gluten. Thanks to
Lois Martin, Shippensburg, for sending a reci
pe.
Spelt Breed
1 tablespoon yeast
Dissolve yeast in V 2 cup lukewarm water. Add:
1 teaspoon sugar
Let set 5 minutes. Combine the following:
V/2 cups lukewarm water
4 tablespoon canola oil
2 tablespoon King syrup
1 tablespoon Blackstrap molasses
1 teaspoon salt
2 tablespoons vinegar
Vs cup mashed potato flakes
2 tablespoon ground flaxseed
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2 cups whole grain spelt flour
Mix together water, oil, syrup, molasses, salt,
vinegar, potato flakes, flaxseed. Add 1 cup flour
and yeast mixture. Beat 5 minutes. Stir in re
maining flour. Knead 10 minutes, adding a little
flour if sticky. Grease bowl, put dough in bowl,
cover with tea towel, and let rise until double.
Punch down, take rolling pin across dough to
remove air bubbles, divide into two loaves.
Place in greased pans. Let rise about one-inch
above pans. Bake at 375 degrees until loaves
sound hollow and are browned on top.
ANSWER In answer to the request for
blueberry recipes, here is one from Nancy
Kramer, Newmanstown. Check the “Home On
The Range” section for many more blueberry
recipes submitted by readers.
Blueberry Buckle
1% cups flour
1% teaspoons baking powder
V* cup butter, softened
% cup sugar
1 egg
Vi teaspoon vanilla
% cup milk
2 cups blueberries, fresh or frozen
2 tablespoons sugar
Sift together flour and baking powder into
bowl. Set aside. In another bowl, beat together
butter and % cup sugar until creamy. Beat in
egg and vanilla until mixture is smooth and
light. Add milk alternately with flour to sugar
mixture, beating thoroughly. Spread less than
Lancaster Farming, Saturday, July 12, 2003-B9
half of the batter into a 9xl Vi-inch greased pan.
Sprinkle with 1 cup berries. Spoon remaining
batter on top, smoothing out carefully. Sprinkle
with remaining 1 cup berries and top with 2 ta
blespoons sugar. Bake at 350 degrees for 45
minutes. Serve with milk or a dip of vanilla ice
cream.
CORRECTION Gloria Spangler, Thom
asville, wrote that the recipe for Layered Ba
nana Pudding printed in the June 21st issue
was not clear. The person who sent in the reci
pe did not specify when to add the egg yolks.
Here is the corrected version.
Vs cup all-purpose flour
% cups packed brown sugar
2 cups milk
2 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla extract
1 cup whipped cream topping
4-6 firm bananas, sliced
In medium saucepan, combine flour, brown
sugar; stir in milk. Cook and stir over medium
heat until thickened and bubbly; add beaten
egg yolks and cook one minute more. Remove
from heat. Stir in butter and vanilla. Cool to
room temperature. Fold in whipped topping.
Layer a third of the pudding in a glass bowl.
Top with half the bananas. Repeat layers. Top
with remaining pudding. Cover and chill one
hour before serving.
SEE YOUR LOCAL DEALER TODAY!
Layered Banana Pudding