TIM WEIGHT/FOR THE EXPRESS Images show some of the entries in this year’s food contests at the 2025 Grange Fair.

TIM WEIGHT/FOR THE EXPRESS
Images show some of the entries in this year’s food contests at the 2025 Grange Fair.

The Grange Fair, in Centre Hall, is in full swing this week. I can’t make it over but hearing of it made me think how grateful I am for the Pennsylvania State Grange organization, especially the Grangers who’ve shared their favorite recipes through the years, beginning with the first Grange cookbook published way back in 1925. Through the years I’ve collected four, starting with the 1972 edition, used so hard the cover fell off. Most recently I added the 2010 edition.

As with any of my extensive collection of cookbooks, when I try a recipe, I rate it. E is for excellent, Good or Okay means just that, and No means I will never make it again. Only the E-rated ones get their names written on the inside of the back cover, along with the page numbers for quick look-up.

The following are just a few of the recipes that have earned a coveted spot on my Grange Cookbook covers. Enjoy!

Jimmy Carter Peanut Cake

(1984 edition)

Crust:

1 cup flour

1 stick butter

1 cup dry roasted peanuts, chopped

First Layer:

8-ounces cream cheese, softened

1 cup powdered sugar

1/2 cup peanut butter

1 cup of frozen whipped topping, from small tub, thawed. (reserve remaining topping)

Second Layer:

2 1/2 cups milk

1 small box vanilla instant pudding

1 small box chocolate instant pudding

Chocolate syrup, if desired

Directions: Combine all crust ingredients and press into bottom of greased 13×9-inch baking pan. Bake in 300-degree F. oven and bake 20 minutes. Cool.

For first layer, beat together cream cheese, sugar and peanut butter. Stir in whipped topping. Spread over cooled crust.

For second layer, beat together the milk and pudding mixes. Spread over first layer. Top with remaining whipped topping and sprinkle with additional chopped peanuts. Drizzle chocolate syrup over top. Place in freezer till frozen. Remove from freezer 1 hour before serving. Serves 15.

Tomato Bread

(2010 edition)

2 1/2 cups flour

1 T. baking powder

1 tsp. salt

1 tsp. garlic powder

1 tsp. crushed oregano

16-ounce can stewed tomatoes, drained, reserve juice

1 tsp. sugar

1/2 cup grated cheddar cheese

1/4 cup parmesan cheese

1/3 to 2/3 cup milk

2 eggs

1/4 cup vegetable oil

Directions: In mixing bowl, stir together flour, baking powder, salt, garlic powder, oregano, sugar and both cheeses.

Drain tomatoes into measuring cup and add enough milk to the liquid to measure 2/3 cup. Stir into dry ingredients along with the eggs and oil. Cut tomatoes into large chunks and gently fold into batter (it will be stiff.) If desired, add diced pepperoni.

Spread batter into greased loaf pan and bake in preheated 350-degree F. oven for 1 hour. Makes 1 loaf.

Dried Beef Dip

(2010 edition)

8-ounces cream cheese, softened

1/4 cup or more milk

2-ounces dried beef

1/4 tsp. onion powder

1 T. Worcestershire sauce

1/4 tsp. paprika

Directions: Add milk to cream cheese; add more depending on consistency. Rinse the dried beef under cold water to remove the salt; shred. Add beef, Worcestershire sauce, paprika and onion powder to cream cheese mixture. Taste for seasoning.