Lancaster Farming from Lancaster, Pennsylvania • B11

www.lancasterfarming.com Lancaster Farming, Saturday, June 10, 2017 B11 i a i Recipes continue on page B12 Gluten-Free Sugar-Free Strawberry Swirl Cheesecake For sweet mix: 4 cups erythritol 2 cups xylitol 1 tablespoon powdered stevia Mix well to combine. cup sweet mix is about 1 cup of sugar. For oatmeal crust: 1 cup gluten-free quick oats cup pecan or almond meal 3 tablespoons sweet mix 1 teaspoon cinnamon teaspoon salt cup butter, cold and cubed teaspoon vanilla Preheat oven to 375 F. Pulse all ingredients in a food proces- sor until combined and crumbly. Press into bottom of a 9-inch springform pan.

Bake for 10 minutes. 4 (8-ounces) packages cream cheese 2 tablespoons cream cup sweet mix 4 eggs 1 tablespoon lemon juice 2 teaspoons vanilla 1 cup pureed strawberries, divided Preheat oven to 350 F. Beat cream cheese, cream and sweet- ener until smooth. Add eggs, beat on low speed until just combined. Beat in lemon juice and vanilla until blended.

Set aside cups of the mixture. Stir cup berries into remaining batter. Pour onto prepared crust. Bake for 35 minutes. Carefully pour remaining batter over bottom layer.

Spoon remain- ing berries over batter, carefully swirling through top layer only. Bake another 40-50 minutes or until center is almost set. Cool thoroughly, refrigerate overnight. Garnish with whipped topping Goody Gooey Shoofly Cake 2 cups molasses 2 cups boiling water 2 teaspoons baking soda 1 teaspoon salt 3 eggs, beaten cups brown sugar 1 cup butter 4 cups flour Mix first 5 ingredients together well. Mix sugar, butter and flour together separately until crumbly.

Reserve 2 cups. Press remaining crumbs into bottom of a pan. Pour well-mixed molasses mixture over crumbs. Place re- maining 2 cups of crumbs on top. Bake at 350 for 45 minutes.

Delicious served with home- made yogurt. Hello from the Nolts. Life on the farm sure is busy, but we all enjoy it. I enjoy Lancaster Farm- ing and the children love the drawing page. Hope you all have a blessed summer.

Elaine Nolt Cardelle, 11, Ginevra, 9, Braden, 7, Jovan, 4, and Lakisha, 8 months, are a big help around the family farm. Homemade Granola 16 cups oatmeal (quick or whole oats) cups pecan pieces 2 cups brown sugar cups butter cup honey 1 tablespoon vanilla Mix oatmeal and pecan pieces; set aside. Stir the rest of ingre- dients until melted and well- combined and pour over oatmeal mix until well-coated. Pour into 2 9x13-inch pans and bake at 170 for several hours, stirring periodically. We enjoy this with cold milk on a warm summer morning.

Some- times I stir a rather large handful of dark chocolate chips into it when warm from the oven. Our family is enjoying happy summer days. Many a bouquet of dandelions and now buttercups and clover decorate my counter- top and the stand in our milking parlor. We are enjoying watching the dry cows graze the mead- ows once again. Wishing you a blessed summer.

Nelson and Laura Hurst Richland, Pennsylvania Olivia, Lexis and Gibson Hurst. Pumpkin Pancakes with Maple Cream Sauce For pancakes: cup sour cream cup pumpkin puree 7 tablespoons spelt flour 1 tablespoon sugar (they use coconut sugar) 1 teaspoon baking soda teaspoon salt 1 teaspoon cinnamon 2 large eggs 1 teaspoon vanilla In a small bowl, whisk together eggs and vanilla. Set aside. In a separate small bowl, stir together flour, sugar, baking soda, salt and cinnamon. Stir together the sour cream and pumpkin with the dry ingredients until just barely combined overmix).

Whisk in the egg mixture until just combined. Fry on a buttered griddle. Top with warm maple cream sauce and crisp sliced pears. For sauce: cups heavy cream 5 tablespoons maple syrup 1 teaspoon vanilla Cook cream and syrup together for 20 minutes or until reduced and thickened. Stir in the vanilla.

Serve warm over pancakes or store in refrigerator and warm slightly before serving. I adapted our favorite pancake recipe to also be a seasonal one with pumpkin. They are so light and fluffy, and the sauce is just lightly sweet, but oh so good! We just love our life in the country, and especially enjoy raising our own eggs, beef, pork, vegetables and fruit. so fulfilling to eat an entire meal that we raised and harvested. We are eagerly looking forward to summer and the harvest that is to come.

Blessings! Rosanna Witmer Stevens, Pennsylvania Dean and Rosanna Witmer with their children, Aubrey, Ayiesha and Sterling. and fresh berries. My husband, Elvin, and I live on an 85-acre dairy farm along with our children, Laverne, 7, Marian Rose, 5, Lyndianne, 4, Omar Wayne, 2, and Joseph Alan, 8 months. We feel blessed to be able to raise our children on a farm. We all look forward to sun- shine and summertime! Kathryn Kauffman Honey Brook, Pennsylvania Caramel Bars 2 cups butter, divided cup sugar cups flour 1 cup brown sugar cup corn syrup 14 ounces sweetended con- densed milk 2 cups chocolate chips Boil 1 cup butter, sugar and flour.

Press into an ungreased 15x10-inch baking pan with sides. Bake at 350 for 20 minutes. Boil 1 cup butter, sugar, syrup, and milk for 5 minutes. Pour on baked crust. Sprinkle with choco- late chips while hot.

Cool before cutting. Hi from Missouri! Here is our favorite, fattening bar recipe. We look forward to all the yummy recipes this month in Lancaster Farming. Have a great summer! Lee and Rosie Martin Kiona Renae, 3, and Carson John, 8 months Versailles, Missouri Gluten-Free Doughnuts 5 cups warm water 4 tablespoons yeast 1 cup sugar cup butter cup shortening 4 eggs 4 teaspoon salt 12 cups gluten-free flour (they use Red Mill brand) Mix warm water, yeast and sugar. Let sit 15 minutes.

Add butter, shortening, eggs, salt and flour. Roll out about inch thick (they put flour on the counter, put dough on, dust with flour, and put wax paper on top to prevent sticking) and let rise. Fry in lard. Cut at least 3 inches thick in diameter. Glaze while doughnuts are still warm.

For glaze: 1 pound sugar 1 teaspoon vanilla cup milk Enjoy! You can divide recipe in half if you want just a big Corn Chip Salad 1 head lettuce (they use head of 2 kinds of let- tuce) 1 pound bacon, fried and crumbled 1 cup shredded cheese bag broken corn chips (approximately 6 ounces) 3 hard-boiled eggs, chopped Toss all ingredients. Add dressing just before serving: cups mayonnaise cup brown sugar cup sugar 2 tablespoons vinegar Milk, to desired consistency This is a favorite for our fam- ily of four. We live on a small farm, and raise goats and steers. We also have a couple of dogs, The Horning children. as we all enjoy animals and the outdoors.

Hopefully you enjoy this as much as we do. Leon and Jeanette Horning Ephrata, Pennsylvania batch. Wishing you all a safe and wonderful summer season. Loren and Elva Burkholder Norman, Ivan, Lisa, Lucy, Nathan, Emily and Russell Williamsburg, Pennsylvania Pumpkin Cinnamon Rolls cup milk 4 tablespoons butter 1 cup pumpkin, cooked and mashed 4 tablespoons sugar 1 teaspoon salt 2 eggs, beaten 2 tablespoons instant yeast 4-5 cups flour Heat milk and butter until warm and butter is melted. In a mixer bowl, combine pumpkin, sugar and salt.

Add milk mixture. Beat with mixer until well-mixed. Beat in eggs and yeast. Add half of flour to pumpkin mixture and beat on low speed for 5 minutes. Add remaining flour and mix well (dough will be soft).

Grease dough and let rise until doubled. Knead dough and roll into a rectangle. Spread with but- ter, brown sugar and cinnamon; roll up. Cut and place on greased baking sheets. Let rise until dou- ble, about 35-40 minutes.

Bake at 350 for 20 minutes or until done. Remove from pans imme- diately. Cool for 10-15 minutes. Drizzle with caramel frosting: cup butter 4 tablespoons milk 1 cup brown sugar teaspoon vanilla Dash of salt cups sugar Cook first 3 ingredients over medium heat for 1 minute. Remove from heat and add the vanilla, salt and sugar.

Beat well and drizzle over buns. Note: multiply this recipe by 4 and it yields 5 9x13-inch pans. Freezes well. Hello from the Foxes. I enjoy looking for new recipes and am hoping to find a few more in June Dairy Month.

My husband, Ray, has a motor shop, so he gets out on the farms and brings the smell along home. We have five children, Jacinda, 12, Jaris, 9, Jarell, 7, Alyssa, 4, and Jamian, 2. Have a blessed sum- mer. Mabel Fox Stanley, Wisconsin.