• 1½ cups graham cracker crumbs
  • 1 teaspoon sugar
  • ¼ cup melted BUTTER
  • 1 package unflavored gelatin
  • ¼ cup cold water
  • ¼ cup MILK
  • 1 (8 oz.) package CREAM CHEESE
  • ½ cup confectioner’s sugar
  • 1 can cherry pie filling

Mix cracker crumbs, sugar, and melted butter. Press onto bottom of 8″ pan. Soften gelatin in cold water. Heat milk, stir in gelatin, and heat until gelatin melts; set aside. Beat cream cheese with powdered sugar until smooth. Add gelatin mixture, and beat until well blended. Fold cream into cream cheese mixture. Pour filling into pan and refrigerate until firm. Spread pie filling on top and refrigerate.



  • 1 cup all purpose flour
  • 1 cup finely chopped walnuts
  • ½ cup BUTTER, softened
  • ¼ cup packed brown sugar


  • 1 pkg. (8 ounces) CREAM CHEESE
  • 1 cup confectioner’s sugar
  • ¼ teaspoon almond extract
  • ½ cup heavy WHIPPING CREAM,whipped
  • 1 can (21 ounces) cherry pie filling

In a small bowl, combine the flour, walnuts, butter, and brown sugar. Transfer to a 13″ X 9″ baking pan. Bake at 375º for 15 minutes, stirring once. Set aside 1 cup crumbs. While warm, press the remaining crumbs into a greased 9″ pie pan, firmly pressing onto the bottom and up the sides. Chill for 30 minutes.
In a small bowl, beat the cream cheese, confectioner’s sugar, and almond extract until smooth. Spread over bottom of crust. Gently fold whipped cream into the pie filling; spread over cream cheese layer. Sprinkle with reserved crumbs. Chill for at least 4 hours before serving. Yield: 6-8 servings.

  • ¼ lb. sweet cooking chocolate
  • 5 Tbs BUTTER
  • 1 (3 oz) pkg CREAM CHEESE
  • 1 cup sugar
  • 3 eggs
  • flour
  • 1 ¼ tsp vanilla
  • ¼ tsp salt
  • ½ tsp baking powder
  • ½ cup chopped nuts
  • ¼ tsp almond extract

Melt chocolate with 1 Tbs butter and cool. Cream remaining butter and cream cheese, then add ¼ cup sugar gradually. Blend in one egg, 1 Tbs flour, and ¼ tsp vanilla. In a separate bowl, beat remaining eggs until thick, and add remaining sugar, ½ cup flour, salt, and baking powder. Blend in chocolate, nuts, remaining vanilla, and almond extract. Measure 1 cup of that batter and reserve. Spread remaining batter in greased 9″ square pan. Top with cream cheese mixture. Drop reserved batter from a tablespoon onto cheese mixture, then take a table knife and swirl to marble. Bake at 350º for 35 to 40 minutes. Cool and cut. Store in refrigerator. Yield: 20 brownies.

  • ⅞ cup flour
  • 1 cup sugar
  • ½ tsp baking soda
  • ½ tsp salt
  • 3 eggs
  • ⅓ cup BUTTERMILK
  • ½ tsp vanilla
  • ⅓ cup BUTTER
  • 2 (6 oz.) pkgs unsweetened chocolate chips
  • 2 (3 oz.) pkgs CREAM CHEESE
  • ½ tsp grated orange rind

Combine ⅔ cup flour, ¾ cup sugar, soda, salt, 1 egg, buttermilk, and vanilla in mixing bowl; beat until light. Combine ¼ cup butter and chocolate in saucepan; melt over low heat. Add chocolate mixture to batter; beat well. Pour into a 9″ square baking pan. Combine remaining flour, sugar, eggs, and butter with cream cheese and orange rind in mixing bowl; beat until light and creamy. Pour cheese mixture over chocolate batter. Swirl knife blade through batter to make marble effect. Bake at 350º for 45 to 50 minutes. Cool, then cut into bars. Yield: Twenty 1″ squares.

  • 5 cups water, divided
  • 2 cups uncooked long grain rice
  • 2 teasp. salt
  • 2 ½ cups MILK
  • 1 cup sugar
  • 1 cup slivered almonds, toasted
  • ¼ teasp. almond extract
  • 3 tblsp. cornstarch
  • 2 pkgs. (10 oz.each) frozen sweetened Raspberries, thawed
  • 2 tblsp. lemon juice
  • Fresh mint, optional

In a large saucepan over medium heat, bring 4 cups of water, rice and salt to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender and liquid is absorbed. Stir in milk and sugar. Bring to a boil over medium heat and simmer, uncovered, until milk is absorbed and rice is creamy. Remove from the heat; stir in almonds and extract. Cool slightly, cover and chill. Meanwhile, in another saucepan, combine cornstarch and remaining water; add raspberries. Bring to a boil over medium heat, boil and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Cover and chill. Just before serving, whip cream until soft peaks form; fold into rice mixture. Spoon into individual serving dishes and top with raspberry sauce. Garnish with mint if desired.
Yield: 8-10 servings

Chocolate Cheesecake
  • 1 ⅓ cups dark chocolate wafer crumbs
  • 2 tablespoons sugar
  • ¼ cup butter, softened
  • ¼ teaspoon ground cinnamon
  • 1 ½ cups semisweet chocolate chips
  • 2 eggs
  • ½ cup sugar
  • 2 teaspoons rum or rum flavoring (optional—you may replace with 2 teaspoons milk.)
  • 8-oz. carton sour cream
  • (2) 8-oz. packages cream cheese, cubed and softened
  • 2 tablespoons butter, melted
  • whipped cream
  • diced maraschino cherries

In a medium-sized bowl, combine 1 ⅓ cups chocolate wafer crumbs, 2 tablespoons sugar, ¼ cup softened butter, and ¼ teaspoon cinnamon. Use a fork or pastry blender to mix until crumbly. Firmly press into bottom of a 10-inch springform pan; set aside. Melt 1 ½ cups chocolate chips over hot water in the top of a double boiler; set aside. In a large mixing bowl, combine 2 eggs, ½ cup sugar, 2 teaspoons rum, and an 8-oz. carton sour cream. Use an electric mixer to blend until smooth. Add (2) 8-oz. packages cubed and softened cream cheese and blend until smooth. Continue blending and gradually add 1 ½ cups melted chocolate chips and 2 tablespoons melted butter. Blend well. Pour cheesecake batter over chocolate crust. Bake at 325º for 45 minutes, or until cheesecake is set in center. Cool at room temperature for at least 1 hour. Chill at least 6 hours. Remove sides of springform pan and place on serving plate. Before serving, garnish with whipped cream in a heart shape on the top, along with diced maraschino cherries. Slice into pie-shaped pieces to serve. Enjoy!

  • unbaked 10″ pie shell
  • 1 pound Ricotta cheese
  • 1 cup sugar
  • 1 tsp salt
  • 4 eggs
  • 1 cup milk
  • 1 tsp vanilla

Combine all ingredients, adding eggs one at a time, mixing well. Pour into unbaked pie shell and bake at 400 degrees for 10 minutes. Reduce to 325 degrees and bake for 50 minutes. While the pie is baking, make the topping:

  • 9 oz. can crushed pineapple, drained
  • ⅓ cup sugar
  • 1 Tbsp corn starch

Cook slowly in a small saucepan to thicken. While the pie is still hot, pour the mixture evenly over the top. Let cool before eating, and refrigerate uneaten portion.

Cherry Yogurt Parfaits

by Sarah Wilson, Lawrence County Dairy Princess 2011

  • 1 can Cherry Pie Filling, divided
  • 1 cup Graham Cracker crumbs (about 16 squares), divided
  • 16oz. Vanilla YOGURT, divided

Combine 1 cup pie filling and one carton of YOGURT. In six parfait glasses, place about 2 tablespoons of each ingredient alternating starting with and ending with the graham crackers.

  • 8 oz. pkg. CREAM CHEESE, softened
  • 1 qt. strawberry ICE CREAM, softened
  • 2 (1 lb.) cans fruit cocktail
  • 1/3 cup chopped nuts
  • ½ cup mayonnaise

Combine cream cheese and ice cream with mayonnaise; mix until well blended. Fold in fruit cocktail and nuts. Pour into 9” square pan. Freeze until firm. Let stand in refrigerator 15 minutes before serving. Cut into squares. Garnish with cherries. Yields 9 servings.

  • 1 pkg. Lorna Doone cookies, crushed
  • ½ cup BUTTER, melted
  • 2 pkg. instant vanilla pudding
  • 2 pints butter pecan ICE CREAM
  • 2 cups MILK
  • 1 cup heavy CREAM
  • 2-3 Heath Bars, crushed

Combine cookie crumbs with melted butter; press into a 9” x 13” pan. Bake at 325 degrees F. for 12 minutes. Soften ice cream. Combine with milk and pudding. Beat well; pour over cooled crust. Refrigerate 4 hours or overnight. Top with whipped cream and Heath Bars, crushed.



  • 1 T. unflavored gelatin
  • ¼ cup cold water
  • 2 egg yolks, slightly beaten
  • ¼ cup MILK
  • 2 cups unflavored YOGURT
  • 16 oz. CREAM CHEESE
  • 1 tsp vanilla
  • 1 tsp molasses
  • 1 T. clover honey


  • 2 cups graham cracker crumbs
  • 4 T BUTTER
  • ¼ cup sugar

Prepare crust by blending ingredients together.Set aside 1/2 cup of mixture for topping. Press the remainder firmly against the bottom and sides of a greased, 10″ pie pan. Bake in a preheated 375º oven for 8-10 minutes, then remove and let cool.

Soften gelatin in cold water and dissolve in the top part of a double boiler over hot water. Add milk to egg yolks. Combine with gelatin and cook over gently boiling water, occasionally stirring, until it coats a spoon. Set aside to cool. Cream the cheese, vanilla, molasses, and honey together. Add 1 cup yogurt and continue to cream until it is smooth. Pour cooled gelatin mixture slowly over the cheese mixture, stirring constantly. Add the second cup of yogurt and mix well. Pour into the baked shell, and chill until firm. Sprinkle top with the reserved crumbs.

Yields 8-10 servings.



  • 10 Tbs unsalted butter*, at room temperature
  • 1/3 cup confectioners sugar
  • 1/4 teaspoon salt
  • 1 1/4 cups flour
  • 1 teaspoon vanilla extract

*If you use salted butter, omit the 1/4 teaspoon salt in the recipe.


  • 16-ounce container fresh strawberries (about 4 cups), with additional for garnish, if desired
  • 2 Tbs lemon juice
  • 3/4 to 1 cup granulated sugar, to taste
  • 1/4 cup cold water
  • two 1/4-ounce packages plain gelatin
  • 2 cups (1 pint) heavy cream or whipping cream

Preheat the oven to 350°F. Lightly grease a 9″ square pan.
For the crust: Mix the softened butter with the remaining ingredients, beating until cohesive. The mixture will seem very dry at first; it may take up to 3 minutes beating at medium-high speed to bring it together. If it just won’t come together, drizzle in a bit of milk, a teaspoon at a time, until it does.
Pat the dough into the bottom of the prepared pan, and prick it all over with a fork. Bake the crust for 10 minutes, then reduce the heat to 300°F and bake 15 to 20 minutes longer, until golden. Remove the crust from the oven, and let it cool completely.
To make the filling: Hull the strawberries, but don’t bother slicing them. Purée them in a food processor or blender.
Add the lemon juice and granulated sugar, stirring to combine. The filling can be prepared to this point and refrigerated for later use, if desired; if you refrigerate the filling, bring it back to room temperature before proceeding with the recipe.
Place the 1/4 cup cold water in a microwave-safe bowl or very small saucepan. Add the gelatin, stirring to combine; the mixture will become stiff and jelly-like.
Heat gently, in the microwave or over a low burner, just until the gelatin dissolves, and the mixture liquefies.
Immediately stir the gelatin mixture into the strawberry purée, whisking to combine thoroughly. Refrigerate the mixture until it begins to thicken. This might take as little as 10 minutes, if you’ve chilled the purée ahead of time. Don’t let it thicken too long; it should be the consistency of soft-serve ice cream.
Whip the 2 cups cream until stiff. Fold in the strawberry purée gently but thoroughly.
Spoon the filling over the crust in the pan, smoothing the top. Refrigerate until ready to serve.
Cut in squares, and serve with fresh sliced berries, and/or crushed/sweetened berries. Refrigerate any leftovers, well wrapped. Yield: about 16 servings.

100 Year Old Family Strawberry Ice Cream Recipe
  • 2 quarts fresh strawberries
  • 1 quart cream (regular)
  • ½ gallon milk
  • 1½ pints (3 cups) sugar

Combine cut/crushed strawberries with milk, cream, and sugar. Stir until sugar dissolves, then freeze in an ice cream maker (large size). Great for hot July days!


by Lacey Coleman, 2000 PA Dairy Princess

  • 2 lb sliced ham
  • 2-3 tart apples, sliced
  • 1/3 cup flour
  • 1/2 cup brown sugar
  • 2 Tbs. butter
  • 6 slices mild cheese
  • 1 cup sour cream

Cut ham slices into serving pieces and arrange them to cover the bottom of a greased shallow casserole or pie plate. Arrange apple slices to cover ham. Mix together the flour, brown sugar, and softened butter, then crumble over apples. Top with cheese slices. Drop dollops of sour cream over the cheese. Bake at 350 degrees for one hour. Slice and serve!


by Lacey Coleman, 2000 Dairy Princess

  • 2 – 8 oz. packages Cream Cheese
  • 2 Tbs honey
  • 1 – 8 oz. carton strawberry yogurt
  • 1 graham cracker pie crust
  • fresh strawberries
  • whipped cream

Set out cream cheese about an hour ahead of time to soften. In a large bowl, beat cream cheese until smooth and fluffy. Blend in honey and yogurt and beat again until smooth. Pour into crust. Chill 1 – 2 hours until set. Before serving, garnish with fresh strawberries and top with whipped cream.


No bake dessert for those hot summer days

  • 1 ½ cup graham crackers
  • ¼ cup sugar
  • 1/3 cup butter, melted
  • 1 – 8 oz. package cream cheese
  • ¼ cup sugar
  • 2 Tbs. milk
  • 12 oz. Cool Whip
  • 2 pints berries of your choice
  • 2 – 4 oz. package instant vanilla pudding
  • 3 cups

Combine graham crackers, ¼ cup sugar, and melted butter and press into a 9 X 13 pan. Beat cream cheese, sugar, and 2 Tbs. milk until smooth, then fold half of the package of Cool Whip into that mixture. Spread on crust. Arrange the berries next, making an even layer. Mix the 3 cups of milk with the two packages of pudding, then pour over berries, then chill several hours or over night. Before serving, spread with the remaining Cool Whip, and garnish with more berries if desired.


by Katilyn Coughenour, 2006 Dairy Princess

  • 1 pkg. Oreo cookies
  • 6 Tbs. butter, melted
  • 1 ½ cups milk
  • 2 small boxes pistachio pudding
  • 1 quart vanilla ice cream
  • 1 can Reddi-Wip

Crush cookies, reserve ½ cup for on top. Mix the pudding in a large bowl with the milk. Add softened ice cream to pudding, stirring to blend. Squirt the whole can of Reddi-Wip into the bowl and fold in. In a separate bowl, mix the cookie crumbs with the butter, and press into a 9 X 13 pan. Pour pudding mixture over the crust, and sprinkle with the remaining crumbs. Freeze overnight, and let thaw slightly before serving.

  • 3/4 cup graham cracker crumbs (12 crackers crushed)
  • 2 Tbs sugar
  • 2 Tbs butter, melted
  • 1 – 8 oz. package cream cheese, softened
  • 1 can (14 oz.) sweetened condensed milk
  • 1/3 cup lemon juice (not concentrate)
  • 1 tsp vanilla extract
  • 1 can (21 oz.) cherry pie filling

In a small bowl, combine the melted butter, sugar, and graham cracker crumbs. Spoon into 8 dessert parfait glasses or bowls.
In a medium bowl, beat the cream cheese until smooth. Gradually add the milk till blended in. Beat in the lemon juice and vanilla, and spoon into each glass equally. Top with cherry pie filling.


by Lacey Coleman, 2000 Dairy Princess

  • 2 cups sugar
  • ¼ cup cocoa
  • ½ cup milk
  • ½ cup butter
  • 1 tsp vanilla
  • ½ cup peanut butter (may be omitted if allergic)
  • 3 cups oatmeal

Mix the sugar, cocoa, and butter in a medium saucepan over medium heat. Bring to a boil, and boil for one minute. Remove from heat and add the peanut butter, oatmeal, and vanilla. Mix well, then drop by spoonfuls on to foil or wax paper and let cool and set thoroughly (about an hour) before lifting off and storing at room temperature.

  • 16 ladyfingers
  • 2/3 cup strong brewed coffee, room temperature
  • 1/3 cup maple syrup
  • 1 (3 ounce) package cream cheese, softened
  • ½ cup sour cream
  • ½ cup maple syrup
  • 1 (12 ounce) container whipped cream
  • 1 tablespoon unsweetened cocoa powder, for dusting

Split ladyfingers lengthwise and use them to line the bottom and sides of an 8×8 inch dish. Stir together coffee and 1/3 cup maple syrup until smooth. Spoon mixture over ladyfingers.
In a large bowl, beat together cream cheese, sour cream and 1/2 cup maple syrup until smooth. Fold in whipped cream. Spread mixture over soaked ladyfingers. Cover and chill 15 minutes. Dust with sifted cocoa just before serving.

  • 1 cup milk
  • ½ cup uncooked, long-grain rice
  • 1/3 cup sugar
  • ½ tsp grated lemon peel
  • ½ tsp grated orange peel
  • 1 tsp vanilla
  • ¼ tsp almond extract
  • ¾ cup cream style cottage cheese

In top of double boiler, combine milk with 2 cups of water; add rice, sugar, 1/4 tsp salt. Cook covered, over boiling water for one hour; stir often. Uncover and cook till thickened, 30-40 minutes. Remove from heat, and stir in grated peels and flavorings. Chill thoroughly. Beat cottage cheese, and stir into pudding. Makes 8 servings.

  • Chocolate crumb crust
  • 3 ½ cups vanilla ice cream
  • 1 cup cherry pie filling
  • 2 whole chocolate graham crackers, broken into bite size pieces
  • 1 cup ice cream topping, hot fudge

Fill crust with scoops of ice cream. Top with dabs of pie filling. Insert graham cracker pieces between scoops of ice cream. Cover and freeze for 2 hours. Allow to sit at room temperature for 15-20 minutes and drizzle with fudge topping before serving.


by Lacey Coleman, 2000 Dairy Princess

  • 1 pkg. plain gelatin
  • ¼ cup cold water
  • 2 ½ cups milk
  • 1 cup sugar
  • 1 tsp. vanilla
  • ½ tsp. salt
  • 1 ½ cups cream

In a small bowl, soak the gelatin in the water. While it soaks, heat milk slowly in a 2 quart heavy pot till it almost boils, but do not allow it to boil. Remove from heat and add the gelatin, sugar, vanilla, and salt. Set aside and let it cool to the touch. Add cream, and whisk briefly. Pour into a 2 quart plastic bowl with a closable cover and chill in the refrigerator 5 – 6 hours. Remove from refrigerator and whisk again, then put the cover on and put it in the freezer for at least 3 – 4 hours or until frozen.


by Vicki Stahl Hay, 1991 Dairy Princess

  • 1 (6 oz.) can frozen orange juice concentrate
  • 3 juice cans of whole milk

Blend concentrate and milk at medium speed until smooth. Pour into 8 – 4 oz. paper cups. Cover with foil and freeze. When partly frozen, push popsicle sticks through the foil and continue to freeze till solid. Tear paper and foil away to eat!


by Lynn Vizza, 1978 Dairy Princess

  • 18 squares graham crackers
  • ½ cup butter, melted
  • 1 quart frozen vanilla yogurt, softened
  • 1 can frozen lemonade concentrate, thawed
  • ½ cup whipped cream
  • Mint sprigs and lemon slices, optional

Crush graham crackers and mix with melted butter. Press firmly onto bottom of a 9 inch square pan. Beat yogurt and lemonade concentrate in a large bowl with an electric mixer on medium speed until well blended. Spread over crust. Freeze for 4 hours or until firm. Cut into squares. Serve each square topped with a dollop of whipped cream, mint sprigs, and lemon slices.

  • 2 boxes Jello, any flavor
  • 1 ½ cups hot water
  • 1 pint vanilla ice cream
  • 1 – 20 oz. can crushed pineapple
  • ½ cup nuts

Mix Jello and water. Chill until it starts to set. Beat Jello and ice cream with mixer, then add the pineapple and nuts, and stir in with a spoon. Pour into a 9 X 13 pan, and chill until set.


by Amy Paul Brant, 1995 Dairy Princess

  • 3/4 – 1 cup graham cracker crumbs
  • 6 Tbs. sugar
  • 6 Tbs. butter
  • 2 eggs
  • ½ pint whipped cream
  • ½ cup sugar
  • 1 – 8 oz. package cream cheese
  • 1 – 20 oz. can blueberry pie filling (or your homemade filling)

Combine crumbs, 6 Tbs sugar, and butter; press into 8 inch square pan. Combine cream cheese and ½ cup sugar, and beat till fluffy. Beat in eggs one at a time. Turn into crust, and bake at 350° for 25-30 minutes. Cool, then spread with blueberries. Chill for 6 hours or overnight. Serve topped with whipped cream.



  • 1 ¼ cups gingersnap cookie crumbs
  • ¼ cup flour
  • 2 Tbs brown sugar
  • ¼ cup butter, melted


  • 3 – 8 ounce packages cream cheese, room temperature
  • 1 ¾ cups sugar
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/8 tsp ground cloves
  • ¼ cup flour
  • 1 tsp vanilla
  • 1 cup pumpkin puree
  • 5 eggs
  • ½ cup sour cream

Preheat oven to 350º F, and lightly grease a 10″ springform pan. For the crust, combine all ingredients and mix thoroughly with a fork. Press firmly into the pan, and at least 1″ up the sides of the pan. Bake for 10-15 minutes till a very light brown. Remove from oven and turn it down to 300º F.
For the filling, place the cream cheese in a mixing bowl and beat at low speed until smooth. Add the sugar, flour, spices and beat for another 2 – 3 minutes. Add the vanilla and pumpkin, and mix to combine. Add each egg one at a time, mixing each in. Stir in the sour cream with a spoon, and pour the mixture into the crust in the pan. Bake for 50 to 60 minutes. It will be done when the center is a bit wobbly and moist; do not overbake. Turn off the oven, prop open the door, and allow the cake to cool slowly for an hour. Remove the cake and chill, lightly covered, for 6 – 8 hours at least before removing the springform and serving.

Classic Pumpkin Pie

Three hints for a better result: mix the filling together a day in advance to give the spices a chance to blend, and be sure to remove the pie f rom the oven while the center is still wobbly; overcooking it will cause the filling to crack. Chill the pie thoroughly before cutting so it slices well.
Use your favorite single pie crust recipe, or try the one below.

  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 tablespoon flour
  • ½ teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon freshly ground black pepper (optional)
  • 3 large eggs , beaten
  • 2 cups (or one 15-ounce can) pumpkin
  • 1 ¼ cups light cream or evaporated milk

In a large mixing bowl, whisk together the sugars, flour, salt, and spices. In a large measuring cup, beat together the eggs, pumpkin, and cream or evaporated milk. Whisk into the dry ingredients. For best flavor, cover and refrigerate the filling overnight before baking.
Lightly grease a 9″ pie pan that’s at least 1 1/2″ deep. Roll the pie dough out to a 13″ circle, and transfer to the pan. Crimp the edges above the rim; this will give you a little extra headroom to hold the filling when it expands in the oven. Refrigerate the crust while the oven preheats to 400. When the oven is hot, place the pie pan on a baking sheet to catch any drips. Pour the filling into the unbaked pie shell. Bake for 45 to 50 minutes, until the filling is set 2″ in from the edge. The center should still be wobbly. Remove the pie from the oven and cool on a rack; the center will finish cooking through as the pie sits.

10 steps for a perfect flaky pie crust for an 8″ to 10″ pie.

  • 1 ½ cups flour
  • ½ teaspoon salt
  • 4 tablespoons shortening or oleo
  • 5 tablespoons butter
  • 3 to 5 tablespoons ice water

1) Whisk together the flour and salt.
2) Add the shortening, working it in until the mixture is evenly crumbly.
3) Add the butter to the flour mixture, and work it in roughly with your fingers, a pastry cutter, or a mixer. Don’t be too thorough; the mixture should be very uneven, with big chunks of butter in among the smaller ones.
4) Add 2 tablespoons of water, and toss to combine.
5) Toss with enough additional water to make a chunky mixture. It should barely hold together when you squeeze a handful, though the remainder may look quite dry.
6) Scoop the mixture out onto a piece of parchment or waxed paper, and flatten it out a bit. Take a spray bottle of water, and spritz the dry parts with the water.
7) Using the parchment or waxed paper, fold the dough over on itself — first from one side, then from the other. You’ll find that the dry crumbs are becoming incorporated with the cohesive dough. If there are still dry areas, spritz them with additional water, and fold the dough in on itself again. Keep folding and gathering until just a few dry crumbs remain unincorporated; this should only take a few folds.
8) Shape the dough into a disk about 1″ thick, and refrigerate it for 30 minutes or longer; this resting period allows the flour to absorb the water, making the dough easier to ro ll out.
9) When you’re “ready to roll,” remove the dough from the fridge. If the dough has been refrigerated longer than 30 minutes, let it rest at room temperature for 10 to 15 minutes before rolling, to allow the butter to soften up a bit.
10) Roll the dough to the size needed (about 13″ for a 9″ pie).


  • 2 ¼ cups flour
  • ½ cup sugar
  • 1 ½ tsp baking powder
  • ½ tsp salt*
  • ½ cup (8 Tbs) cold butter
  • 1 cup ricotta cheese
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup dried fruit – your choice mixed – raisins, apples, cherries, for instance
  • 1/3 cup nuts

*Reduce the salt to 1/4 teaspoon if you use salted butter

6 Tbs butter, melted and ¾ cup confectioners’ sugar

Preheat your oven to 325°F. Lightly grease a baking sheet, or line it with parchment. Whisk together the flour, sugar, baking powder, and salt in a mixing bowl. Cut the cold butter into small chunks, then blend it into the flour mixture to form uneven crumbs. In a separate bowl, mix together the cheese, egg, vanilla, and flavors. Toss the fruit and nuts with the flour mixture until evenly distributed. Then combine the wet and dry ingredients, mixing until most of the flour is moistened.
Turn the dough out onto a lightly floured work surface, and knead it two or three times, until it holds together. Divide it in half. Roll each piece of dough into an 8″ x 7″ oval about 1/2″ thick. Fold each piece of dough roughly in half, leaving the edge of the top half about 1/2″ short of the edge of the bottom half. Should you fold the long way, or the short way? The long way will give you a longer, narrower stollen, with shorter slices; folding the short way will give you a wider, fatter stollen, with longer slices. Use the edge of your hand to press the dough to seal about 1″ in back of the open edge; this will make the traditional stollen shape. It’s also the familiar Parker House roll shape, if you’ve ever made them. Place the shaped stollen on the prepared baking sheet. Bake the stollen till they’re very lightly browned around the edges, about 40 minutes. A cake tester inserted into the center should come out clean. Remove the stollen from the oven, and transfer to a rack. Brush them each with 2 to 3 tablespoons melted butter. Sprinkle heavily with confectioners’ sugar. Allow the stollen to cool, then brush with butter again, and sprinkle with sugar again. Wrap in plastic wrap till ready to serve. Plastic-wrapped stollen will keep well for 2 weeks or so at room temperature.

Sour Cherry Cheese Custard Pie

by Elaine Harrier

  • 1 cup small curd cottage cheese
  • ½ cup sugar
  • 2 eggs
  • 1 heaping Tbs flour
  • ½ tsp salt
  • 1 ½ cup milk
  • 14.5 oz. can pitted tart cherries, drained
  • 1 unbaked 9-inch pie crust

Line a pie plate with the pie crust. Put cherries in the crust and crimp the edges of the crust. Mix together the cottage cheese, sugar, salt, and flour. Add eggs and mix again, then beat in the milk until blended. Pour mixture over cherries. Bake for 10 minutes at 450°, then lower heat to 350° and bake for 45 minutes. Test with knife; it will come out clean when the pie is done.



  • 1 cup (2 sticks, 8 ounces) butter
  • 1 cup pure maple sugar
  • ½ cup granulated sugar
  • 2 tsp cream of tartar
  • 1 tsp salt
  • 2 large eggs
  • ½ tsp baking soda
  • 2-3/4 cups flour


  • 2 Tbs pure maple sugar
  • 2 Tbs granulated sugar

Maple Glaze

  • 1 ½ cups confectioners’ sugar
  • 2 Tbs maple syrup
  • 2 to 3 Tbs heavy cream

For the dough: In a large mixing bowl, beat together the butter, sugars, cream of tartar, and salt until fluffy. Add the eggs, one at a time, scraping between additions. In a separate bowl, whisk together the baking soda, and flour. Add the flour mixture to the egg mixture and beat until blended. Refrigerate the dough for about 30 minutes, to stiffen it and make it easier to shape.
Coating: Combine the sugars in a small bowl or in a large plastic bag. Drop the dough by the rounded tablespoonful into the sugar, gently shake the pan (or bag) to coat the balls, then roll them in your hands till they’re smooth and round.
Place the cookies on parchment-lined or lightly greased baking sheets, about 1 1/2 inches apart. Bake them in a preheated 400°F oven for 10 to 12 minutes, or until they’re a very light, golden brown. Remove them from the oven, and after 5 minutes transfer them to a rack to cool. Yield: about 3 dozen 3-inch cookies.
To make the glaze: Mix together the glaze ingredients to make a spreadable frosting. Smooth a thin layer over the cookies, or drizzle for a nice-looking effect. Let the glaze dry for several hours before packing the cookies in airtight containers.