Piimpldn Treats For Fall
With Halloween just around the
comer, the word pumpkin may
bring to mind a decorated jack-‘o
lantern. But a pumpkin’s
usefulness extends beyond the
stoop into the kitchen, where it
becomes the foundation for many
tasty treats.
No autumn is complete without a
few pumpkin pies, and you can add
pumpkin roll, cake and torte to
that list of autumn pumpkin
favorites.
While you’re in the kitchen, don’t
forget the pumpkin’s cousin,
squash. This week’s Home on the
Range offers a few suggestions for
( preparing this harvest favorite
too!
HARVESTLOAF
1% cups flour
1 teaspoon soda
1 teaspoon cinnamon
Vz teaspoon salt
Vz teaspoon nutmeg
V* teaspoon ginger
V* teaspoon cloves
Vz cup butter
1 cup sugar
2 eggs
3 /t cup pumpkin
Vz cup chocolate chips or raisins
Vt cup nuts
Mix all ingredients together and
put in loaf or cake pan. Bake at
350°F. for 1 hour.
PUMPKIN CAKE
4 eggs
2 cups sugar
Vz cup oil
3 cups flour'
2 teaspoons baking powder
2 teaspoons baking soda
*6 teaspoon cinnamon
1 cup chopped walnuts
2 cups canned pumpkin
Grease and flour tube pan.
Preheat oven to 350 # F. Beat eggs,
sugar, and oil. Sift together flour,
baking soda, salt and cinnamon.
Add to egg batter and mix well.
Add the pumpkin and walnuts.
Spread in tube pan and bake at
350°F. for 1 hour and 10 minutes,
turning oven off the last 10
minutes. Cool in pan several
minutes, cooling on wire rack.
Spread with cream cheese
frosting.
Cream Cheese Frosting
Whip % stick butter and one fl
ounce package softened cream
cheese together. Add 1 pound box
of confectioner’s sugar, 1 teaspoon
vanilla and beat well. Add small
amount of milk until of spreading
consistency. Frost cooled cake and
decorate the top with walnuts and
candy com.
A Reader from Manheim
If you have recipes for the topics listed below, please
share them'with us We welcome your recipes, but ask that
you include accurate measurements, a complete list of
ingredients and clear instructions with each recipe you
submit Send your recipes to Sue Keene, Lancaster
Farming, P.O. Box 366, Lititz, PA 17543
October
25-
November
Hone On The Range
4 eggs
1% cups sugar
1 cup oil
1 1-pound can pumpkin (2 cups
cooked)
2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
Beat eggs, sugar and oil. Add
pumpkin. Mix well. Add dry
ingredients. Bake on large,
greased jelly roll pan. Bake at
350°F. for 25 to 30 minutes. Cool.
Frost with favorite cream cheese
frosting. Cut in bars. Freezes well.
A reader from Manheim
PUMPKIN TORTE
13/4l 3 /4 cups cinnamon crackers
v 3 cup sugar
*/2 cup melted butter
Mix together for crumbs and
press in a 13x9-inch cake pan. Mix;
2 eggs
18-ounce package cream cheese
3 /t cup sugar
Put on top of crumb crust and
bake at 350°F. for 20 minutes.
Cook in double boiler until thick
(approximately 5 minutes) the
following:
2 cups pumpkin
3 egg yolks
Vz cup milk
Vz teaspoon salt
Vz teaspoon nutmeg
2 teaspoons cinnamon
Add 1 tablespoon gelatin to '4
cup cold water. Stir until dissolved.
Add to double boiler mixture. Cool.
Beat 3 egg whites until stiff; add V 4
cup sugar. Add into above mixture,
when it’s cool. Put on top of cream
cheese mixture. Chill.
Lucy Martin
Narvon
Mix together 3 slightly beaten
eggs, 3 4 cup sugar, 2 teaspoons
pumpkin pie spice, *k teaspoon
salt, I*6 cups cooked or canned
pumpkin, 1 cus milk. Pour into fl
inch unbaked pie shell. Bake in
400 # F. oven for 45 to 50 minutes or
until set. Top with Crunchy Pecan
Topping.
Crunchy Pecan Topping
1 cup chopped pecans
v 4 cup firmly packed light brown
sugar
3 tablespoons butter or margarine,
melted
Mix pecans and brown sugar in a
small bowl, drizzle melted butter.
Stir until mixture is uniformly
moistened. Broil about 5 inches
from heat 1 to 2 minutes until
topping bubbles. Serve warm.
I.P. Freed
Quakertown
Recipe Topics
Breads and Muffins
Poultry
Snacks
PUMPKIN BARS
Mrs. Mary Nolt
East Earl
PUMPKIN PIE
If pumpkin pie is one of your family's favorites, autumn is the ideal time to bake one.
PUMPKIN WHOOPIE PIES
2 cups brown sugar
2 eggs
1 cup vegetable oil
2 cups cooked pumpkin
1 teaspoon vanilla
3% cups flour
1 teaspoon soda
1 teaspoon baking powder
Vz teaspoon ginger
1 teaspoon cinnamon
1 teaspooirsalt
Beat first five ingredients; add
dry ingredients and mix well. Drop
by tablespoonsfuls on greased
sheet. Bake at 350°F. for 10
minutes.
Filling
1 egg white, beaten
1 teaspoon vanilla
2 tablespoons milk
Vz cup shortening
2 tablespoons flour
2 cups confectioner’s sugar
Mix well and spread between two
cookies.
Marian Zeiset
Mount Joy
SQUASH CORNBREAD
% cup yellow com meal
3 /« cup flour
4 teaspoons baking powder
teaspoon cinnamon
teaspoon allspice
cup soft butter
v 4 cup packed brown sugar
2 eggs
IVfe teaspoons lemon juice
1 cup pureed cooked winter squash
V* cup milk
Mix all above ingredients. Pour
into a medium loaf pan. Bake at
350°F. for 50 minutes or until a
skewer comes out clean.
Donna Lencoski
Latrobe
. SQUASH PICKLES
8 cups thinly sliced squash
2 cups sliced onions
1 tablespoon salt
Combine and let sit for 1 hour.
Dice 1 cup green peppers and
add;
1 cup vinegar
1% cups sugar
% teaspoon celery seed
Vfe teaspoon mustard seed
Bring to a boil, add squash and
onions. Bring to a boil again. Pack
into hot jars, cover with mixture
syrup. Makes 2 quarts. Recipe
may be doubled.
SAUSAGE AND SQUASH
1 or 2 pounds bulk sausage
Fry in electric skillet. Remove
most of the fat. Add:
x h. cup chopped onion
Vz cup chopped celery
Cook covered until soft. Add 6
cups cubed frozen squash. Simmer
about 30 minutes with vent open.
Season to taste. Prior to serving,
add % to % cup grated cheese.
Mrs. Elmer Sensenig
Quarryville
SQUASH PANCAKES
1 cup cooked, mashed squash
2 eggs
2 cups milk
Vz teaspoon soda
V 4 teaspoon salt
V-k. to 2 cups flour (varies,
depending on amount of water in
squash make them same con
sistency as regular pancakes)
Combine all ingredients. Make
on hot griddle and serve with
butter and honey.
Debbie Stiles-Renzi
Clarksburg, W.Va.
Martha Lau of Loganville always serves this leg of lamb to those
who assist with crafts and demonstrations at the annual Country
Spun Farm Fall Festival. Look for a complete story on Martha’s
cottage wool business, Country Spun, in this section.
Festive Leg of Lamb
1 large leg of lamb
One-half bottle cooking sherry
2 whole large onions
2 large green celery stalks
1 whole carrot, peeled
1 /2 teaspoon rosemary
V 2 teaspoon thyme
1 teaspoon oregano
2 cloves garlic, whole or mashed
salt and pepper to taste
2 cups water
Place lamb in open roaster and pour cooking sherry over meat.
Place vegetables, dry ingredients and water around the roast.
Roast at 325°F until well done and meat falls from bone, ap
proximately 2Vz to 3 hours roasting time. Additional water or
sherry may be added if meat appears dry during the roasting
process. Potatoes placed around the outside of Ul3 roast and baked
make a nice addition to the leg of lamb.
SQUASH WITH HERB DRESSING
1 package herb dressing
Vz cup butter
Mix and put half of this in bottom
of casserole. Cook 6 cups diced
squash 5 minutes. Add:
cup chopped onion
1 small container sour cream
1 can cream of chicken soup
% cup grated cheese or carrots
Put in casserole and top with
remainder of herb dressing. Cover
with grated cheese. Bake at 350°F.
for 30 minutes.
SQUASH ROLLS
2 cups buttermilk baking mix
% cup mashed cooked squash
- (Hubbard or butternut)
2 tablespoons soft butter or
margarine
Mix baking mix and squash.
Gently smooth dough into ball on
floured board. Knead 5 times. Roll
dough into 12-inch circle. Spread
with butter. Cut into 12 wedges.
Roll up, beginning at rounded
edges. Place rolls with points
underneath, about 1 inch apart, on
ungreased cookie sheet. Bake at
350*F. for 8 to 10 minutes.
Featured Recipe
• Alice Rhoad
Grantville
(Turn to Page B 8)