B6;Lanoaster Farming, Saturday, NovejipberA 20Q3
Horse And Buggy Mennonites Publish Cookbook
To Profit Children With Special Needs
LOU ANN GOOD
Food And Family
Features Editor
MIFFLINBURG (Union Co.)
—Lancaster Farming has some
very special readers in Union
County who from time to time
send in recipes.
How delightful to hear they
have published a cookbook. Not
only does it contain wonderful
recipes, but also pages of inform
ation on helping people to under
stand and relate to children with
special needs.
This unique concept was
birthed by Lena Burkholder and
her sister Marian Zimmerman.
Marian said, “My sister Lena
and 1 often talked about making
a cookbook with favorite recipes
from our church group horse
and buggy Mennonites of Union
County.”
The sisters handed out recipe
forms and were amazed by the
tremendous response. While
compiling the recipes, Marian
and her husband Warren were
told that their second son, Roy,
was hearing impaired like his
5-year-old brother Nathaniel.
The sisters talked about the
need to help the community un
derstand the needs of the hearing
impaired. As they discussed the
concept, they recognized the ne
cessity for the community to un
derstand the needs of other spe
cial children in the area.
Distinctive Scones
(Continued from Page B 2)
PEACH-ALMOND SCONES
2 cups flour
I 'A cup plus 1 tablespoon sugar,
divided
2 teaspoons baking powder
Vi teaspoon salt
5 tablespoons butter
'A cup sliced almonds, lightly
toasted (divided)
2 tablespoons milk
legg
1 can (16-ounce) peaches,
drained, and finely chop
ped
V 2 teaspoon almond extract
Preheat oven to 425 degrees.
Combine flour, 'A cup sugar,
baking powder, and salt in large
bowl. Cut in butter with pastry
blender until mixture forms
coarse crumbs. Stir in I 'A cup al
monds. Lightly beat milk and egg
in small bowl. Reserve 2 table
spoons milk mixture; set aside.
Stir in peaches and almond ex
tract into milk mixture. Stir into
flour mixture until soft dough
forms.
Turn dough out onto well
floured surface; knead 10-12
times. Divide in half; shape each
into a ball. Flatten each ball into
a 6-inch circle. Cut each circle
into 8 wedges. Place 1-inch apart
on an ungreased cooking sheet.
Brush wedges with reserved milk
mixture. Sprinkle with remaining
'A cup almonds and 1 tablespoon
sugar. Bake 10-12 minutes or
until golden brown. Remove from
cookie sheet and cool 10 minutes.
Makes 16 scones.
Sharon Garber
Elizabethtown
SPICED BUTTER
Vi cup butter, softened
3 tablespoons brown sugar
'A teaspoon ground cinnamon
1 A teaspoon ground allspice
'A teaspoon ground nutmeg
In small bowl combine all in
gredients. Beat until smooth.
Serve with warm scones.
Sharon Garber
Elizabethtown
The result is a cookbook that
includes pages dedicated to indi
vidual children, and explanations
about their special needs.
Marian wrote about deafness
and how to communicate with a
person who has a hearing loss.
Although her children use hear
ing aids, that doesn’t mean they
can hear normally.
“A deaf person often feels very
alone in a group. It’s hard to lip
read many different people at the
same time,” Marian said of the
need for them to leam sign lan
guage.
Another Mom who has a son
diagnosed with Fragile X Syn
drome (FXS) wrote a page ex
plaining the disorder and how it
affects the child.
She writes, “If FXS only
caused long faces and large ears,
there would be little reason for
concern, but mental impairment
is common. Children are often
slow in developing speech. When
they do talk, their speech is often
repetitive and difficult to under
stand. Behaviors include hyper
activity, a short attention span,
and autistic-like conduct such as
poor eye contact and hypersensi
tivity to the environment.”
Another mother wrote about
Maple Syrup Urine Disease
(MSUD), explaining what her
child is permitted to eat and what
happens if she eats foods that
CHOCOLATE SCONES
Vi cup heavy whipping cream
1 large egg, lightly beaten
1 teaspoon vanilla
12/}I 2 /} cups all-purpose flour
l A cup Dutch-processed un
sweetened cocoa powder
'A cup granulated white sugar
2 teaspoons baking powder
'A teaspoon salt
'/) cup cold unsalted butter, cut
into small pieces
For tops of scones:
Mix together 1 large egg, light
ly beaten with 1 tablespoon heavy
cream
Preheat oven to 375 degrees
and place rack in center of oven.
Line a baking sheet with parch
ment paper.
In small bowl, whisk together
the egg, whipping cream, and va
nilla; set aside.
In targe bowl, whisk together
the flour, cocoa powder, sugar,
baking powder, and salt. Using a
pastry blender or two knives, cut
the butter into the flour mixture
until it resembles coarse crumbs.
Add the cream mixture and stir
just until the dough comes to
gether.
Transfer the dough to a lightly
floured surface and knead a few
times. Shape the dough into a
7-inch circle. With a sharp knife,
cut the dough into 8 triangles.
Brush any excess flour from the
bottom of the scones, and place
them on the baking sheet. Brush
the tops with a little of the beaten
egg combined with the cream.
Bake for 15 minutes or until they
are Arm around the edges but a
bit soft in the center. Cool on a
wire rack.
Variation: Add 'A cup of semi
sweet or white chocolate chips to
the basic scone recipe. Other sug
gestions: toasted and chopped
nuts, orange zest, dried sour
cherries or cranberries.
Amber Hallowell
Berks County Alternate Dairy
Princess
The cookbook published by Horse and Buggy Mennon
ites, “Recipes From the Heart of Union County,” contains
553 recipes in 10 different categories, the cookbook also
includes information about children diagnosed with spe
cial needs.
contain too much protein
which can raise levels and cause
brain damage. Treatment must
begin at birth to prevent mental
retardation.
Another mother wrote about
her two children who have Crigl
er-Najjar Syndrome (CNS), a
rare metabolic disorder of the
liver. These children must sleep
beneath very bright blue lights
every night without covers or
nightgowns to keep biliruben lev
els down. With die lights only
7-8-inches away from them, thie
lights get hot and flies are at
tracted to the blue light.
A Union County tutor com
piled tips about working with
children who have learning disa
bilities.
The cookbook also contains
poems and Bible verses that
mothers found helpful in remind
ing them that “God has a plan
for each and every child and that
God gave us the child for a rea
son. These children are precious
and perfect in the Lord’s sight,”
Marian wrote.
“Lena and I enjoyed working
together on this book, and now
we enjoy hearing about the joy
others get from using this book,”
Marian said.
Marian and Warren with their
children, Mary Lou, 9; Judith, 7;
Nathaniel, 5, Karla, 4; Roy, 2;
and Lynn, 3 months, live on a
small farm and operate a diesel
shop in Lewisburg.
Lena and her husband Warren
and children Marcus, 10;
Christopher, 7; and Jere, 5; live
on a dairy farm in Mifflinburg.
The cookbooks are available
for $9 at the following locations:
Allen and Mary Hoover’s Berni
na Store, Mifflinburg; Nora Mar
tin’s Quilt Shop, MUlmont; Bea
ver Run Dry Goods, Mifflinburg;
Verna’s Fabrics, Mifflinburg;
Flo-Ann Garment, Ephrata; and
Elk Creek Dry Goods, Brush
Valley.
The cookbooks can also be or
dered by mail or by phone for an
additional charge of $3 to cover
postage and handling. Contact
Lena at 1100 Beaver Run Rd.,
Mifflinburg, PA 17844, or call
(570) 966-9549. Or readers can
contact Marian at 360 Young
Rd., Lewisburg, PA 17837, or call
(570)966-0224.
Here are a few recipes from the
cookbook and the names of the
person who submitted them.
TACO QUICHE
2 pounds ground beef
2 envelopes taco seasoning (or
less)
Wi cups Bisquick
'A cup milk
4 eggs
Dash pepper
Top Layer:
Vi cup sour cream
2-3 cups lettuce
1 cup chopped tomatoes
1 cup shredded carrots
1 cup shredded cheese
Fry meat and add seasoning,
put in bottom of 9x13-inch cake
pan. Mix Bisquick, milk, eggs,
and pepper well. Pour over meat.
Bake at 400 degrees for 20-25
minutes. Cool 5-15 minutes.
Layer on top; sour cream, lettuce,
chopped tomatoes, carrots,
cheese, or whatever salad goodies
you have. Serve with your favor
ite dressing.
Mrs. Abram Zimmerman Jr.
ZUCCHINI PIZZA
CASSEROLE
4 cups shredded zucchini
Vi teaspoon salt
2 eggs
'A cup grated Parmesan cheese
1 cup shredded cheddar
cheese, divided
2 cups shredded mozzarella
cheese, divided
1 pound ground beef
Vi cup chopped onion
16-ounce can pizza sauce or to
mato sauce with '/< tea
spoon each: oregano and
basil
1 medium green pepper, chop
ped
Place zucchini in strainer;
sprinkle with salt. Let drain 10
minutes. Squeeze out moisture.
Combine zucchini, eggs, Parme
san cheese, and half the cheddar
and mozzarella cheeses. Press
into greased 13x9x2-inch baking
pan; bake at 400 degrees for 20
minutes. Meanwhile, brown
ground beef with onions. Drain
and add pizza sauce; spoon over
baked zucchini mixture. Top
with remaining cheese and sprin
kle with green pepper. Bake 20
minutes more. Yield: 6-8 serv
ings.
Mrs. Sheldon Zeiset
CHEWY PEANUT
BUTTER BARS
Vi cup butter, softened
Vi cup packed brown sugar
2 egg yolks
1 teaspoon vanilla
I I A cups all-purpose flour
'A teaspoon baking powder
'A teaspoon baking soda
Vi teaspoon salt
3 cups miniature marshmal
lows
Topping:
Vi cup light com syrup
'A cup butter
10 ounces peanut butter chips
2 teaspoons vanilla
1 cup crispy rice cereal
1 cup Cheerios
2 cups salted peanuts
In a mixing bowl, cream butter
and sugar. Add egg yolks, vanil
la, and mix well. Combine flour,
baking powder, salt, baking soda,
and add to creamed mixture and
mix well Press into greased
13x9-inch baking pan. Bake at
350 degrees for 12-15 minutes or
until golden. Sprinkle with
marshmallows, return to oven
until marshmallows begin to
puff. Cool. Meanwhile, combine
com syrup, butter, chips, and va
nilla in a large saucepan, cook
and stir over low heat until chips
are melted and smooth. Remove
from heat, stir in cereal and pea
nuts. Evenly spread warm over
marshmallow layer. Refrigerate
until set. Yield: 2 to 2Vi dozen.
Miriam Zimmerman
WATERMELON
CHEESECAKE PIE
8 ounces cream cheese
14-ounce can sweetened con
densed milk
l A cup lime juice
12/}I 2 /} cup whipped topping
2 cups cubed, seeded water
melon
9-inch graham cracker crust
Watermelon balls and fresh
mint (optional)
In a bowl, beat cream cheese
until smooth and creamy. Com
bine milk and lime juice and add
slowly to cream cheese. Fold in
whipped topping and cubed wa
termelon. Pour into crust. Refrig
erate for at least two hours before
slicing. Garnish with watermelon
balls and mint, if desired.
Ella Zimmerman