Ideas To Enjoy Autumn’s Harvest SWEET POTATO PECAN PIE 1 pound yams or sweet pota toes, cooked and peeled 'A cup butter 1 (14-ounce) can sweetened condensed milk (NOT evaporated milk) 1 teaspoon each ground cinna mon, grated orange rind, and vanilla extract Vi teaspoon ground nutmeg 'A teaspoon salt 1 egg 1 graham cracker pie crust Pecan topping (recipe follows) Preheat oven to 425 degrees. With mixer, beat hot yams and butter until smooth. Add remain ing ingredients except crust and topping; mix well. Pour into crust. Bake 20 minutes. Meanwhile, prepare pecan topping. Remove pie from oven; reduce oven to 350 degrees. Spoon pecan topping on pie. Bake 25 minutes longer or until set. Cool. Serve warm or at room temperature. Refrigerate leftovers. Pecan topping; beat together 1 egg, 2 tablespoons each dark corn syrup and firmly packed brown sugar, 1 tablespoon melted butter and A teaspoon maple flavoring. Stir in 1 cup chopped pecans. Kathy Zimmerman Lancaster County Dairy Ambassador CRANBERRY HARVEST PIE 1 (8-ounce) package cream cheese, softened 1 cup {'A pint) whipping cream V* cup sugar A teaspoon vanilla extract 1 (16-ounce) can whole berry cranberry sauce 1 shortbread pie crust With mixer, beat cheese until fluffy. With mixer in another bowl, beat whipping cream, sugar, and vanilla until soft peaks form. Beat cream mixture into cheese until smooth. Reserve 2 tablespoons whole cranberries from sauce for gar nish; fold remaining cranberry sauce into cream and cheese mix ture. Spoon into crust. Freeze 2 hours or until firm. Remove from freezer IS minutes before serving. Garnish with re served cranberries or fresh whole cranberries with mint sprig if de sired. Return leftovers to freezer. Kathy Zimmerman Lancaster County Dairy Ambassador Recipe Topics If you have recipes for topics listed below, please share them with us. We welcome your recipes, but ask that you include ac curate measurements, a complete list of ingredients, and clear instructions with each recipe you submit. Be sure to include your name and address. Recipes should reach our office one week be fore the publishing date listed below. Send your recipes to Lou Ann Good, Lancaster Farming, P.O. Box 609, Ephrata, PA 17522. October 25 Pumpkin, Squash Recipes November 1 New Green On The Scene 8 Scones and Tea Time IS Hunting Recipes FROSTY APPLE DELIGHT 1 gallon cold milk 1 (12-ounce) can apple concen trate 1 Vi quarts vanilla ice cream Cinnamon Mix all ingredients together ex cept cinnamon. Pour in punch bowl and top with cinnamon to taste. Makes 25 servings. Jessica Bross Lebanon County Dairy Princess APPLE CREAM SQUARES 2 cups flour 2 cups brown sugar V 2 cup butter 2 teaspoons cinnamon 1 teaspoon baking soda Vi teaspoon salt 1 cup sour cream 1 teaspoon vanilla legg 3 cups chopped apple Blend first three ingredients till crumbly. Press 2V4 cups of mix ture into bottom of 13x9-inch baking pan. To rest of mixture add all other ingredients except apple; blend well. Stir in apple and spoon mixture evenly over crumb crust. Bake at 350 degrees for 25-30 minutes. Jessica Brass Lebanon County Dairy Princess CORNED BEEF AND CABBAGE CASSEROLE 4 cups chopped cabbage 1 cup sliced celery 'A cup chopped onion V* cup butter 8 ounce noodles, cooked and drained (2 Vi cup cooked) 1 can corned beef, crumbled 1 cup Swiss cheese, shredded 'A to 1 cup milk 'A teaspoon dry mustard 'A teaspoon caraway seed '/a teaspoon pepper Saute onions, celery, and cab bage in butter. Add remaining in gredients; mix well. Pour into greased 2-quart casserole dish. Cover. Bake at 350 degrees for 45-50 minutes or until heated through. Shirley Schwoerer PEAR BUTTER 2 quarts pear pulp (approx. 20 medium ripe pears) 4 cups sugar 1 teaspoon grated orange rind 'A cup orange juice Vi teaspoon ground nutmeg Wash, quarter, and core pears. Cook until soft. Use just enough water to prevent sticking and stir constantly. Sieve or press pulp through food mill. • Add other ingredients. Cook approximately IS minutes until thick. Pour into hot jars. Leave 'A-inch head room. Adjust caps. Process 10 minutes in boiling water bath. Note 1: We always use Bartlett pears. Note 2: Don’t overspice but ters never should be gritty. Burn ing darkens butters! DEEP DISH APPLE PIE Heat oven to 425 degrees. Prepare pastry for 9-inch one crust: Measure 1 cup flour and '/: teaspoon of salt into a bowl. Cut in 'A cup plus 1 tablespoon short ening thoroughly. Sprinkle in 2 to 3 tablespoons cold water, 1 table spoon at a time, mixing until all flour is moistened. Gather dough into a ball; shape into flattened square on lightly floured cloth covered board. With floured stockinet-covered rolling pin, roll dough in 10-inch square. Fold pastry in half; cut slits near cen ter. l'/2 cups sugar Vi cup flour 1 teaspoon nutmeg 1 teaspoon cinnamon 'A teaspoon salt 12 cups thinly sliced pared apples 2 tablespoons butter Stir together sugar, flour, nut meg, cinnamon, and salt; mix with apples. Turn into ungreased baking pan, 9x9x2-inch; dot with butter. Unfold pastry over fruit; fold edges under just inside edge of pan. Bake for 50 minutes or until juice begins to bubble through slits in crust. Makes 9 servings. Regina Steppe Lycoming County Dairy Princess Wysox QUINCE HONEY 2 cups sugar 2 cups water 2 cups grated quince (after cor ing and peeling) Boil until thick as desired. Fill clean hot jars with hot jam. Add lids and process 15 minutes in a boiling water bath. SAVORY APPLE ROAST 2 baking apples 2 sweet potatoes 2 Vidalia onions 1 tablespoon olive oil 2 teaspoons chopped garlic 1 tablespoon balsamic vinegar Preheat oven to 450 degrees. Line roasting pan with aluminum foil. Core and cut apples into quar ters. Cut sweet potatoes into 6-8 large pieces. Cut onions into small wedges. Combine apples, vegetables, olive oil, and garlic. Roast in pan for 40-45 minutes until sweet potatoes are tender. Sprinkle with balsamic vinegar before serving. Delicious hot or cold. Makes 6 servings. New York Apple Association Gail McPharson, Maple Lawn Farms, New Park, writes that The Eight-Great Apple Pie is a fool-proof way to make the all-American dessert. Featured Recipe Apples and pears add flavor, nutrition, and color to your menus. In-season fruit is especially flavorful this time of the year. Some people ask what is the best apple to use to make a pie. Gail McPherson, Maple Lawn Farms, New Park, suggests using one apple from the following eight varieties: York Imperial, Mclntosh, Fuji, Mutsu, Granny Smith, Rome, Stayman, and Empire. “The Eight Great Apple Pie is a foolproof way to make the all-American dessert,” Gail writes. She recommends following her easy recipe as follows: THE EIGHT GREAT APPLE PIE Preheat oven to 350 degrees. Select one apple from the following eight varieties: York Im perial, Mclntosh, Fuji, Mutsu, Granny Smith, Rome, Stayman, and Empire. Slice the apples in thin, bite-sized wedges. Place in bowl and mix well until the varieties have blended. Arrange the slices in your favorite pastry pie or graham cracker crust. Spices and sugar are optional. “You don’t need to add any spices or anything. The flavors co-mingle when you bake them,’ Gail said. Bake for 50-60 minutes while the natural goodness and flavors of the apples blend together. Serve warm with ice cream. APPLE MEAT LOAF 2 cups apples, finely chopped 2'A pounds ground beef 11/2 cups stuffing mix 1 large onion, minced 3 tablespoons prepared horse radish 3 eggs ’/< cup ketchup 2 tablespoons prepared mus tard 2 teaspoons salt Combine all ingredients, mix ing thoroughly. Pack into greased loaf pan Bx3-inch and bake at 350 degrees for 1 hour and 15 minutes. New York Apple Association HAM ’N APPLES 3 apples, unpeeled, cored, and sliced 6 slices baked ham, '/4-inch thick Pimkin Chunkin’ Fest YORK (York Co.) The Farm and Natural Lands Trust will present the fifth annual Punkin Chunkin’ and Fall Festi val. The event will be conducted Sunday, Oct. 19, from noon to 5 p.m. at the York Expo Center. Admission is $5 per person (children 10 and under are free) and parking is free. Teams competing will hurl a pumpkin to hit a target with their human-powered machine punkin chunkin machine. Horse drawn wagon rides, children’s games, baking contests, and food vendors are also part of this family event. For more information call (717) 843-4411. All proceeds benefit the Farm and Natural Lands Trust of York County, which has preserved 5,000 acres of farmland and open space in the county. 2 A cup firmly packed brown sugar 3 tablespoons prepared mus tard 1 tablespoons grated orange peel 3 tablespoons flour 3 tablespoons lemon juice Arrange 3 slices of ham in shallow baking dish, spread with half the mustard. Top with half the apples slices and sprinkle half the apples slices with half the lemon juice. Combine the remaining ingre dients and sprinkle half over apples. Repeat, layering in the pan. Bake at 350 degrees about 35 minutes or until 'ftre ten der. Makes 4 to 6 servings. New York Apple Association
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