Junior Cookihg Edition ? 1 cup oil 3 cups sugar 3 eggs 2 teaspoon vanilla 3 cups flour 1 teaspoon baking powder % teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon nutmeg 2 cups canned pumpkin Put oil, sugar, eggs, and vanilla in a bowl and beat together. Mix dry ingredients together and add the pumpkin alternately with dry ingredients to the egg mixture.-Add % cup chopped nuts and put in 3 greased 1 pound coffe cans. Bake at 350 degrees F for 70 minutes. Sandy Whlsler, Age 10, Elizabethtown, Pa. PUMPKIN CUSTARD 2 cups cooked pumpkin 1 cup soft bread crumbs 2 eggs, separated ■ Vh cup milk 1 cup granulated sugar % cup shredded coconut 3 tablespoons melted butter V* teaspoon salt 1 teaspoon orange flavoring Combine ingredients in order listed, reserving the egg whites. Mix well. Pour into a baking dish. Bake at 325 degrees F until mixture thickens and is slightly brown. Beat egg whites until stiff and add 2 tablespoons sugar. Spread whites on top of custard and brown slightly. This is delicious served hot or cold. Makes 6-8 servings. Beth Ann Zimmerman, Age 13, Myerstown, Pa. Join * Today £ AND I’LL m DELIVER A Wj CHRISTMAS W. CLUB CHECK W TO YOU IN « t i / i / i * w M 0. THE FARMERS NATHUUI BANK OF QUARRYVK.LE g jjA SMALL ENOUGH TQ.KNOW YOU... jjff Jp*i LARGE ENOUGH TO SERVE YOU. JA TWO CONVENIENT SOUTHERN LANCASTER COUNTY LOCATIONS 7$ {& ★ QUARRYVILLE Phone: (717) 786*7337 * PENN HILL JjA An Equal Opportunity Lender • Member F.0.1.C. • Each Account insured To $40,000 Jjtf II ' (Continued from Page 102) PUMPKIN NUT BREAD l( ll HALLOWEEN CUTOUTS 1 cup butter 1 cup granulated sugar 2 eggs 1 teaspoon vanilla 2Vz cups all-purpose flour 1 teaspoon baking powder % teaspoon salt Cream butter; gradually add sugar and beat until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; blend into creamed mixture. Cover and chill. Heat oven to 375 degrees F. Using % dough at a time, roll to 14-inch thickness on a lightly floured surface. Cut out desired shapes with floured cookie cutters, or make your own design. Bake on lightly buttered cookie sheets in preheated oven 10-12 minutes. Lee cool 1-2 minutes after bdking before removing to wire racks to finish cooling. Decorate with orange and chocolate goblin frosting. % cup butter 2 cups confectioners sugar 1 tablespoon milk Vz teaspoon vanilla 1 teaspoon grated orange peel 1 square (loz.) unsweetened chocolate red and yellow food coloring Cream butter until light, beat in sugar, add milk and vanilla. Divide frosting in half. Add orange peel and coloring to one half for orange frosting. Add chocolate, melted and cooled, to remaining half for chocolate frosting. WITCHES’BREW 2 quarts milk Vi cup chocolate flavor milk mix orange slices Heat milk to serving temperature; stir in chocolate flavor milk mix. Pour into a serving bowl or pitcher. Float thin slices of unpeeled orange on top. Ladle into mugs. 1980 Put yourself on our Christmas list! Open your high interest Christmas Club now...enjoy the extra cash later! Goblin Frosting Lancaster Farming, Saturday, October 27,1979 IMPOSSIBLE PUMPKIN PIE 1 can evaporated milk % cup granulated sugar % cup bisquick 2 eggs V* cup melted butter 1 teaspoon cinnamon 1% cup pumkin Mix all ingredients together and blend for three minutes. Place in greased pie pan and bake at 350 degrees F for 35-40 minutes. PUMPKIN PIE SQUARES 1 cup sifted flour % cup dry oatmeal Vt cup brown sugar, packed Vz cup butter 1 (1 lb.) can pumpkin 1 can evaporated milk 2 eggs 3 A cup granulated sugar % teaspoon salt 1 teaspoon cinnamon ' Vz teaspooon ginger V*. teaspoon ground cloves % cup chopped pecans Vz cup brown sugar 2 tablespoons butter Combine flour, oatmeal, Vz cup brown sugar Vz cup butter in mixing bowl. Mix until crumbly, using electric mixer on low speed. Press into ungreased 13x9x2 inch pan. Bake at 350 degrees F for 15 minutes. Combine pumpkin, evaporated milk, eggs, salt, and spices in mixing bowl; beat well. Pour into crust. Bake at 350 degrees F for 20 minutes. Combine pecans, Vz cup brown sugar, and 2 tablespoons butter; sprinkle over pumpkin filling. Return to oven and bake 15-20 minutes or until filling is set. Cool in pan and cut in 2 inch squares. Yield: 2 dozen. CHOCOLATE FILLED ORANGE CUPS 3 oranges 2 pints chocolate ice cream Cut oranges in half crosswise. Scoop out sections; return sections to shells. Cover and chill- Just before serving top with scoopes of ice cream. (Turn to Page 104) Robin Caldwell, Age 12, Newport, Pa. Lois Harsh, Ephnta, Pa. 103
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