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Show Recipes For Hie Home Gardener PUMPKIN BREAD Beat well in mixer bowl the following: 4 cups sugar l'i cups salad oil 6 egss Vh cups pumpkin (1 large can) Sift the following together: 5 cups flour 2 tsp. salt Vi tsp. nutmeg 3 tsp. soda Vh tsp. baking powder 3 Tsp. cinnamon 1 V2 tsp. cloves. MIX GRADUALLY the sifted dry ingredients into the pumpkin mixture. Mix well. Add Vh cups nuts if desired and bake 325 degrees for 1 hour 15 minutes. Makes three loaf pan size bread. PUMPKIN PIE SQUARES 1 cup sifted flour Vi cup oatmeal 'h cup brown sugar, packed 'h cup soft margarine Mix together until crumbly and press into greased 9x13 inch pan. Bake at 350 degrees for 15 minutes. COMBINE THE following in mixing bowl: 2 cups cooked pumpkin 1 Can evaporated milk ( 1 3 V2 oz.) 2 eggs Vi cup sugar Vi tsp. salt 1 tsp. cinnamon Vi tsp. ginger Vi tsp. cloves BEAT WELL. Pour over baked crust. Bake at 3S0 degrees de-grees for 20 minutes. Remove from oven and sprinkle the following fol-lowing over the pie squares: guests will be present for the Centennial celebration during November, 1981. The Women's Fellowship will sponsor a birthday celebration Nov. 7, and an arts and crafts show will be held from Nov. 13 through Nov. 22. Call the church office for additional information, in-formation, 295-9439. kj By LUCILLE STRLNGHAM Vi cup chopped nuts Vi cup brown sugar 2 Tbqp. margarine Mix together and sprinkle over mixture. Return to oven and bake 20 minutes longer at 350 degrees. Cool in pan. Serves 15-20. Check filling by ' inserting a knife to see if it is set. PAUL'S PUMPKIN BARS, 4 eggs 123 cup sugar 2 cups pumpkin 2 tsp. grated orange rind Beat together until light and fluffy. Sift together: 2 cups flour 2 tsp. baking powder 2 tsp. cinnamon 1 tsp. salt 1 tsp. baking soda. ADD TO pumpkin mixture and blend well. Spread in baking bak-ing sheet, 15x10x1 inch. Bake at 350 degrees for 25-30 minutes. mi-nutes. Cool and frost with orange glaze made with powdered pow-dered sugar and 5-6 Tbsp. orange juice and 3 Tbsp. melted butter. SPICY PUMPKIN SQUARES WITH TOPPING Vi cup graham cracker crumbs Vi cup chopped nuts Vi cup margarine 2 Tbsp. sugar Mix together and press in 9x9 inch pan. Bake 15 minutes at 350 degrees. Mix together: 2 cups pumpkin 1 can (13Vi oz.) evaporated milk Vi cup sugar 2 eggs IVi tsp. pumpkin pie spice BEAT PUMPKIN, milk, sugar, eggs, spice together until un-til blended. Pour into baked crust that is cooled. Bake until knife inserted comes out clean. About 1 hour at 350 degree, cool. TOPPING IVi cups Cool Whip Vi cup miniature marshmal-lows FOLD TOPPING and mar-shmallows mar-shmallows together and spread on filling and refrigerate refriger-ate until served. Serves nine. BAKED PUMKLN SEEDS Remove seeds from pumpkins pump-kins (do not wash). Mix together with V3 cup melted margarine, I Tbsp. Worches-tershire Worches-tershire sauce, salt or seasoning season-ing salt. Pour mixture over seeds on a cookie sheet and bake at 300 degrees stirring occasionally. Remove from oven when brown and toasted. Small bits of pumkin left on the seeds add to the flavor. Shell them and ( enjoy eating them. PUMPKIN PIE FILLING Mad k a Blender 2 envelopes unflavored gelatin Vi cup cold milk ' Vi cup milk, heated to boiling Vi cup firmly packed brown sugar 2 cups canned pumpkin or fresh cooked and sieved Vi tsp. salt 1 tsp cinnamon Vi tsp. nutmeg Vi tsp. ginger 1 cup heavy cream I cup ice cubes or crushed ice 1 graham cracker pie crust SPRINKLE gelatin over cold milk in blender. Allow to stand while assembling other ingredients. Then add the boiling boil-ing milk, cover and process at low speed until gelatin dissolves. dis-solves. If any gelatin granules cling to the side of the blender, use a rubber spatula to push them into the mixture. Add brown sugar, pumpkin, salt, spices and cream, cover and process at high speed until mixed. Add ice cubes, one at a time, processing pro-cessing until mixture is smooth and ice is melted. Chill about five minutes and then turn into a prepared graham cracker pie crust. Chill until firm. Keep refrigerated re-frigerated until ready to serve. |