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Cookbook
By JOAN KINGSBURY
Staft Correspondent
Last week’s column featured reci-
pes using apples. This week, pump-
kin, another fall crop, is in the
spotlight. Pumpkin is definitely syn-
onomous with fall: Halloween Jack
O’Lanterns, Thanksgiving pumpkin
pie and that wonderful smell of
pumpkin bread baking in the
kitchen.
A nutritious vegetable, pumpkin is
a good source of Vitamin A. It can
be served as a vegetable, unswee-
tened, or can be used in a variety of
Pumpkin Eater Doughnuts are the
perfect seasonal dessert and are
nice for a Halloween party or
November tea. The dough must be
chilled until it is stiff for easy
handling. If desired, doughnuts may
be dipped into cinnamon-sugar.
Health-Nut Fruit Cake is a yeast
Pumpkin Mousse is an unusual
way to get this yellow vegetable into
your family’s diet. Rum or brandy,
cinnamon, ginger, mace, ground
cloves flavor Pumpkin Mousse.
Whipped cream piped in rosettes
around the top edge of the mousse
and a sprinkle of walnut or almond
halves add an attractive finishing
touch.
Pumpkin Cookies area great
after school snack or lunch box
treat. The recipe for Pumpkin Cook-
ies in this week’s column is one my
daughter Nicole's class made when
she was in kindergarten. Obviously,
the recipe is an easy one. It makes
a lot of delicious cookies. If desired,
raisins can be substituted for the
chopped nuts.
Whether: you want to bake a
pumpkin pie, make a jack o’lantern
or decorate your yard with corn
shocks and pumpkins, there is not
better season for pumpkins than
Autumn.
Te
2 t. baking poweder
1 t. pumpkin pie spice
I t. salt
Vegetable oil
Cinnamon-sugar, optional
Beat shortening and sugar,
together in a large bowl until fluffy.
Beat in eggs, one at a time. Stir in
pumpkin, then cereal. Let stand 2
minutes. Sift flour, baking powder,
spice and salt together; stir into
pumpkin mixture, half at a time.
Cover and chill one hour or until
stiff enough to handle. Roll out on
lightly floured board to !. inch
thickness. Cut into rounds and holes
with a 3-inch doughnut cutter. In a
large pan, heat 2 inches of oil to 375
degrees. Fry doughnuts, a few at a
time, until golden brown and cooked
through, about 2 minutes per side.
Drain on paper toweling on a wire
rack. Reroll and cut trimming to
use all the dough. Dip doughnuts
into cinnamon-sugar if desired.
Yields 2 dozen doughnuts.
HEALTH-NUT FRUIT CAKE
Pumpkins galore!
cious loaf, a nice company treat or LC: Shredded bran cereal
i special Sunday morning breakfast.
1170 Wyoming Ave., Forty Fort, Penna.
PHONE: 283-1473, 655-3676
providing caterers, tents, children,
entertainment.
ions, and Social Affairs.
(No Fee Charged)
bread combining the best of whole- _ PUMPKIN EATER DOUGHNUTS
some natural ingredients: pumpkin, 2T shortening
orange juice, whole wheat flour, “AC. Sugar
quick cooking oats, dates and wal- 2 €88S :
nuts. This recipe makes one deli- 1 ¢. pumpkin
Frank Clark, Inc.
cordially wwiles you
lo attend. our
Third Arad Soto
Thursday, September 29 through
Jaturday, October 7, 1983
* Cur Jal wil offer 20% . sags
off every dem a the store.
Lagan Dor
Visa, HasterOard, and
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Layaway and charge purchases Jor this
sale must be pad within sir months.
A sates wil be final ~
1 envelope active dry yeast
V4 ¢. warm water
% c. honey, divided
1 ¢. pumpkin
1/3 c. orange juice
1 c. all-purpose flour
1 ¢. whole wheat flour
I» ¢. quick-cooking oats
1t. salt
5 t. gr. cardamon
3 c. snipped pitted dates
34 c. shopped candied cherries
% c. coarsely chopped walnuts
1% t. grated orange rind
Sprinkle yeast over warm water
in a medium bowl, stir until dis-
solved. Stir in 1 teaspoon honey. and
let stand until it foams. Meanwhile,
combine remaining honey and
pumpkin in small saucepan; heat
until just warm, not hot. Stir pump-
kin mixture and orange juice into
yeast. Add flours, oats, salt and
cardamon; beat 50 strokes. Stir in
fruits, nuts and orange rind. Spoon
into greased 8 x 4 inch loaf pan;
cover and let stand in warm place
for 30 minutes. Meanwhile, preheat
oven to 300 degrees. Bake for one
hour and 20 minutes or until wooden
pick inserted in center comes out
clean. Remove from loaf pan and
FREE - TEST & TRY
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INSTRUMENTS
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year's crop.
cool completely on wire rack. Yields
one loaf.
PUMPKIN COOKIES
1 c. granulated sugar
1 ¢. brown sugar
1 ¢. margarine
2 eggs
1t. salt
1 t. baking soda
1t. cloves
1 t. nutmeg
1%» ¢. pumpkin
1c. flour
1 c. chopped nuts, optional
Cream margarine and sugar. Add
remaining ingredients and mix well.
cookie sheet. Bake at 375 degrees
for 12 to 15 minutes.
PUMPKIN MOUSSE
Ys ¢. rum or brandy
4 eggs
two third c. sugar
1 ¢. pumpkin
Y t. cinnamon
Ys t. ginger
V4 t. mace
Ys t. gr. cloves
1 c. heavy cream, whipped
DECORATION
4 ¢. heavy cream, whipped
walnuts or almond halves
Fold -a 24-inch piece of waxed
paper lengthwise in thirds. Form a
2 inch collar around 1 quart,
straigh-sided souffle dish. Tie with
string to hold in place.
Sprinkle gelatin over rum in small
bowl. Set bowl in pan of how water,
and simmer to dissolve gelatin.
Remove from hot water. Cool
slightly.
In large bowl, with electric mixer
at high speed, beat eggs until thick
and light. Gradually beat in sugar
and continue beating 5 minutes or
until very thick and light.
In a small bowl, combine pump-
kin, cinnamon, ginger, mace and
cloves. Stir into egg mixture, along
with colled gelatin mixture blending
well.
With rubber scraper, gently fold 1
cup cream, whipped, into gelatin
mixture until well combined.
Turned into prepared dish, smoo-
thing with spatula. Refrigerate until
firm, 4 hours or overnight.
To serve, gently remove paper
collar. Decorate top with rosettes of
whipped cream and garnish with
almond or walnut halves. Serves 8.
The Johann Paul Schott Ameri-
can-German Club will hold its Third
Annual Oktoberfest on Sept. 29 and
A German Band Concert will be
held Thursday, Sept. 29, at 12:15
p.m. on Public Square. German
3 p.m. and a Farmer’s Market will
be in progress.
German foods will again be
served ‘on Public Square on Friday,
Sept. 30, from 11 a.m. to 3 p.m.
Entertainment will start at noon
and a German Car Exhibit will be
held.
Festivities will begin on Public
Square at noon on Saturday, Oct. 1.
A Fashion Show will start the festiv-
ities, followed by a German Band
Concert at 1 p.m. with music by the
Henry Charles Orchestra. ‘‘The
Miss Oktoberfest Pageant’ will
start at 2 p.m. Any young lady
interested in entering the pageant
must be between the ages of 17 and
25, a local resident and a non-
professional. Anyone desiring addi-
tional information, please call 822-
5976. Miss Margaret Mary Fischer
tation on the history of German
immigrants in Wyoming Valley.
A Holy Mass will be celebrated on
Saturday, Oct. 1, at 5 p.m. at St.
Boniface German R.C. Church,
Blackman St., Wilkes-Barre.
A dinner-dance will be held Satur-
day, Oct. 1, at 7 p.m. at Genetti’s
Imperial Ballroom in Wilkes-Barre.
Tickets are $20 and reservations
Meyer at 824-6111:
A German Religious Service will
be held Sunday, Oct. 2, at 11 a.m. at
The Good Shepherd Lutheran
Church, corner South and South
Main Sts., Wilkes-Barre, with Rev.
Dr. Carl Schindler, D.D., officiating.
Fall ushers in the entertaining
season and whether you are plan-
ning a dinner party for two or a
reception for 50, it is your chance to
shine as a hostess.
For those who have trouble plan-
ning ahead and enjoying their own
parties, Penn State offers a course
entitled, ‘Guides to Entertaining.”
confidence necessary to entertain
successfully.
Buffets, smorgasboards, teas,
coffee hours, luncheons, dinners and
wedding receptions are considered
from the viewpoints of the hostess
and the guests. Menus and recipes
are included.
Special attention is given to plan-
ning parties to fit your budget;
quick and easy meals; correct
forms for invitations and replies;
decorations; and the management
of games for preschool, school-age
and teen-age parties. What to wear,
good grooming practices, and
accepted principles of etiquette are
formal and informatl occasions.
-To help make entertaining easier,
send $9, including handling, to
“Entertaining,” Dept. 5000, Univer-
sity Park, Pa. 16802. Make checks
payable to Penn State.
of King’s College will give a presen-
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and Coloring
Top of the Hill
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" Corner of Main St. & William St.,
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Phone For Appointment
655-1059 or 288-0571
WYZZ Exclusives
WEDNESDAY, SEPTEMBER 28, 6 P.M.
Philadel hia Orchestra
(Sponsored by INA)
Live From The Met Via Satellite, 8 P.M.
Lucia Di Lammeroor
THURSDAY, SEPTEMBER 29, 9 P.M.
Live From Chicago — Chicago Symphony
Conductor: George Solti
WYZZ - — STEREO 93 93 FM
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