By CHARLOT M. DENMON
Staff Correspondent
Kimberly Andrews was only eight
years of age when she became
fascinated with preparing food. She
never missed an opportunity to
assist her mother or dad in prepar-
ing a meal and listened intently to
their instructions. Before she was 10
years old, Kim was able to prepare
simple meals for the family and
when her parents were at work she
would start dinner, having most of
it ready when they'got home.
The daughter of Don and Valerie
Andrews, Kim continued her inter-
est in the culinary arts; however, as
she reached her teens her prefer:
ence in cocking turned to baking
cakes and cookies.
Now an eighth grade student at
Dallas Junior High School, Kim
often prepares dinner for the family
since her mother is employed full
time as manager for a wholesale
wallpaper and paint store in Wyo-
ming Valley.
Kim learned a lot about cooking
from her father and her mother, but
is now a student in the foods and
nutrition classes at school where,
with her classmates, she has made
funnel cake, pizza, French muffins,
tuna casserole, macaroni sautee,
potato pancakes and many other
food items.
The good part about it, says Kim,
is that the students get to eat the
foods they prepare for their lunch.
Next year, she will have to pre
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pare more difficult recipes in the
ninth grade foods class.
Despite learning how to prepare
so many different kinds of foods,
Kim’s favorite is still baking cakes
and cookies. She makes them for
holidays such as Christmas, Easter,
Memorial Day, July 4 and birth-
days.
She parficularly likes to make
“out of the ordinary’ cakes and
cookies such as Funny Cake, Choco-
late Crinkles and Strawberry Chee-
secake, three of the recipes she
shares with Dallas Post readers this
week.
No homemaker, business woman,
nor housewife is Kim, just a teenage
school girl who enjoys making deli-
cious desserts for friends and
family to enjoy.
FUNNY CAKE
CRUST:
1% c. sifted flour
1» ¢. shortening
Salt to taste
3 T. water
Combine above ingredients, ‘mix
until it holds together. Roll on
floured board to fit deep pie tin.
FILLING:
1Y; c. flour
vy t. salt
1 ¢. milk <
9 C. sugar
1t. vanilla
1 t. baking powder
4 ¢. shortening
1 egg
Combine all ingredients except
egg. Mix until flour is dampened
then beat at top speed for two
minutes; add egg and beat one
minute. Pour into pastry lined pie
shell. Pour lukewarm sauce over
mixture in shell. Add chopped nuts.
Bake in 350 degree oven for 50-55
minutes
4
\ SAUCE:
1 square chocolate
V5 ¢. water
2/3 ¢. sugar
4 c¢. butter
1 t, vanilla
V5 ¢. chopped walnuts
Combine chocolate and water;
cook and stir over low heat until
chocolate is melted. Add sugar,
stirring constantly and bring to boil.
Remove from heat, add butter and
vanilla. Let cool before pouring over
filling. Nuts may be sprinkled over
top of cake before baking.
CHOCOLATE CRINKLES
Ya ¢. shortening
1 and two thifds ¢. granulated sugar
ot. vaniitge roe pase 2 !
2 eggs
21-07.
Squares unsweetened €noco-
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late, melted
2 c. sifted flour
2 t. baking powder
5 t. salt
1/3 c. milk
, ¢. chopped walnuts
Thoroughly cream shortening and
sugar and vanilla. Beat in eggs, and
melted chocolate. Sift together
flour, baking powder and salt; add
alternately to shortening mixture
with milk. Add chopped walnuts.
Chill three hours. Form in one:
inch balls and roll in powdered
sugar. Place on greased cookie
sheet 2-3 inches apart. Bake in 350
degree oven for 15 minutes. Cool
slightly and remove from pan.
Makes approximately 48 cookies.
STRAWBERRY CHEESECAKE
CRUST:
134 c. fine graham cracker crumbs
5 ¢. finely chopped walnuts
1 t. ground cinnamon
vc. melted butter
Combine ingredients and mix
well. Press on bottom and up two
thirds of sides of nine inch spring
IYmpen. PILLING:
5 8-0z. pkgs. cream cheese
4 t. vanilla
3, t. grated lemon peel
1% c. sugar
4 t. salt
3 T. flour
4 or 5 eggs (1 cup)
2 egg yolks
V4 ¢. whipping cream :
Let cream cheese stand at room
temperature to soften. Beat till
creamy, add vanilla and lemon
peel; mix sugar, flour and salt,
gradually blend into cheese. Add
eggs and egg yolks one at a time,
beating after each to blend. Gently
stir in cream. :
Turn into crust lined pan. Bake at
450 degrees for 12 minutes; reduce
heat to 300 degrees and bake 55
minutes or until knife inserted
comes out clean.
Remove from oven, cool half
hour; loosen sides of cheescake
from pan with spatula; cool half
hour longer, remove sides of pan.
Cool for two hours more. Mean-
while, make Strawberry Glaze.
STRAWBERRY GLAZE
2 c. fresh strawberries
% c. water
2 T. cornstarch
» c. sugar
Crush one cup strawberries, add
water; cook tow minutes and sieve.
In sauce pan combine cornstarch
and sugar, gradually stir in hot
berry mixture. Bring to a boil stir-
ring constantly. Cook and stir until
thick and clear. Cool to room tem-
perature.
Place one cup fresh strawberries
on cooled cheesecake. Pour glaze
over strawberries. Chill for two
hours.
Over 80 Luzerne County residents
participated in two microwave cook-
ing classes conducted in Hobbie and
Wilkes-Barre.
Mrs. Josephine Kotch, Extension
Home Economist for Luzerne
County, discussed various features
on all models of microwave ovens.
She also pointed out the quality of
an accessory for microwave cooking
will effect the taste of the food,
efficiency of cooking and the clean-
up task. Mrs. Kotch had several
quality accessories on display.
During the three hour class Mrs.
Kotch demonstrated foods for a
dinner meal. The participants had
the opportunity to test all foods such
as: Cauliflower Munchies, French
Onion Soup, Orange Glazed Carrots,
Chicken Paprika over Macaroni and
Blueberry Topped Cheesecake.
The audience also learned sevral
methods to adjust or alter times and
temperatures for conventional
method recipes. :
Mrs. Kotch stressed the import-
ance of reading and following direc-
tions for the model and brand appli-
ance the homemaker owns. k
“If you're going to experiment
with a favorite recipe, make '; of
the recipe. If it fails, little cost is
involved,” says Mrs. Kotch.
Following each session a cheese-
cake prepared during the program
was awarded as a door prize.
Additional classes on breads and
pasta dishes will be conducted in
October, 1984.
This class and all Family Living
Educational Programs in Luzerne
County are conducted in cooperation
with Pennsylvania State University
Cooperative Extension Service,
U.S.D.A. and the Luzerne County
Board of Commissioners, 825-1701 or
459-0736, ext. 701. X 3
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