86-Lancaster Farming, Saturday, October 28, 199$ A teaspoon salt 'A teaspoon cloves 'A teaspoon nutmeg Preheat oven to 3SO degrees. Beat egg yolks until thick about S minutes, gradually add sugar, beat well. Stir in pumpkin. Fold dry ingredients into egg mixture. Beat egg whites until stiff. Fold into bat ter. Spread evenly into greased, floured and wax paper-lined jelly roll pan. Bake 14 to 18 minutes. Invert Remove paper and toll cake in towel until cool. Filling; 8-ounces softened cream cheese 6 tablespoons butter 1 cup confectioners’ sugar 1 teaspoon vanilla extract Cream cheese and butter until fluffy, add sugar and vanilla. Spread over cool unrolled cake. Re-roll cake and put in serving dish and dust with confectioners’ sugar. Serves 10. Mary Lou Happ Lansdate Recipe Topics 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 ingre dients and clear instructions with each recipe you submit. Send your recipes to Lou Ann Good, Lancaster Farming, P.O. Box 609, Ephrata, PA 17522. Recipes should reach our office one week before publishing date. November 4- 11- 18- 25- yogurt, sour cream and cream cheese are easy to use in cooking and taste great too. These products can be more nutritious when using low-fat and dam dairy products. So remember: add an extra spe cialty to your dessert or favorite snack. real dairy products. Kristi Schoffstall Lebanon Co. Dairy Princess PUMPKIN FUDGE 2 cups sugar 3 tablespoons pumpkin 'A teaspoon cornstarch 'A teaspoon pumpkin pie spice 'A cup evaporated milk A teaspoon vanilla Combine first five ingredients in a saucepan and heat until the mix ture reaches the “fudge test” This involves dropping a little into cold water and if it forms a ball, it pas ses the test Add the vanilla and beat with mixer until smooth. Pour onto a buttered cookie sheet or platter. Cut when cool. Carolyn Hodgson Clarks Summit Biscuits and Mix Favorite Breads Thanksgiving Dinner Venison and Wild Game Pumpkin makM Its appearance in a variety of dishes—from soup to breads and desserts. SENSATION DOUBLE LAYER PUMPKIN PIE 4 ounces cream cheese, softened 1 tablespoon milk or half and half 1 tablespoon sugar I'A cups whipped cream topping Graham cracker pie crust 1 cup milk or half and half 2 packages instant vanilla pudding 16-ounces pumpkin 1 teaspoon ground cinnamon 'A teaspoon ground ginger 'A teaspoon ground cloves Hint: Soften cream cheese in microwave 15 to 20 seconds. Mix cream cheese, milk, and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bot tom of crust Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whisk until well blended, 1-2 minutes. (Mixture will be thick). Stir in pumpkin and spices with wire whisk; mix well Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with addi tional whipped topping and nuts if desired. Makes 8 servings. Lisa Span- Upper Fails, MU HOMEMADE PUMPKIN PIE SPICE To make 214 teaspoons pump kin pie spice, combine VA teaspoons ground _ cinnamon plus 'A teaspoon each 'of ground nutmeg and ginger plus a dash of cloves. IMPOSSIBLE PUMPKIN PIE 16-ounces canned pumpkin 12-ounces canned evaporated milk 2 tablespoons butter, softened 2 eggs y* cup biscuit mix 2'A teaspoon pumpkin spice 2 teaspoons vanilla Featured Recipe “Never Enough Thyme” is a recently published cookbook high lighting herb usage. If you are growing herbs and don't know what to do with them or if you want to learn more about herbs and cooking, this is a delightfully illustrated cookbook that will fascinate you. The 232-page cookbook has recipes for culinary, cosmetic, teas, social drinks, potpourris and a special section for men only. The cookbook is written by Linda Kosa-Postl, who has a degree in horticulture and is editor and author of a nationwide herbal newsletter. She also teaches classes in herbal usage and flower design. For a copy of the spiral-bound cookbook, send $18.95, which includes shipping and handling, to Ernest R. Kosa, Market Product Div., R. D.#2, Wcllsville, NY 14895. Here is a recipe from the cookbook. 2 cups flour 1 teaspoon salt 4 teaspoons baking powder 2 tablespoons sugar 2 tablespoons finely sliced chives 1 tablespoon finely chopped fresh thyme 1 tablespoon chopped Indian parsley 5 ounces butter I!4cups milk 2 eggs, beaten Sift together dry ingredients. Stir in chopped fresh herbs. Heat butter and milk until butter is melted. Cool slightly before whisking in eggs. Quickly whisk in dry ingredients. Make waffles according to waffle iron instructions or make as small pancakes. Grease 10-inch pie plate. Beat together all ingredients until smooth. Bake at 350 degrees for 50-55 minutes. (Turn to Page B 8) HERB WAFFLES Sherry Rechlin North Franklin, CT
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