The Independent-News, Volume 122, Number 20, Walkerton, St. Joseph County, 26 September 1996 — Page 8

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— INDEPENDENT NEWS — SEPTEMBER 26, 1996

PUMPKIN BAKING CONTEST SUGGESTED RECIPES

You can enter your favorite pumpkin goodies in the Pumpkin Festival BAKE OFF, set for Saturday, October 5, at 10 a.m., at Ray & Kenny’s SuperValu, corner of Illinois and VanBuren Streets. All entries must include a copy of the recipe. No

Good Luck and Happy | Baking! 2// PUMPKIN ICE CREAM \ / / Vi c. firmly packed dark brown sugar \ Vi teaspoon ground cinnamon \ l A teaspoon ground nutmeg ‘ % 1 c. canned solid-pack pumpkin .1 1 quart vanilla ice cream, softened '1 slightly in the refrigerator II Combine the sugar, cinnamon and nutmeg II in a large bowl, then stir in the pumpkin II until well blended. Add the ice cream in f big spoonfulls, then beat with a big spoon f until thoroughly combined. Turn into a 9- / inch baking or pie pan. Cover tightly and # k freeze until ready to serve. Thaw slightly X in the refrigerator before cutting into zjr wedges to serve. wedges to serve. Yield about 8 servings.^J^

PUMPKIN CAKE 2 boxes (18-/2 ounces each) banana cake mix 2 tablespoons butter or margarine 2 tablespoons all-purpose flour Vi c. light cream Vi c. sugar 1 teaspoon vanilla extract Vi teaspoon salt Vi c. chopped pecans BUTTER CREAM FROSTING: 3 A c. butter or margarine, softened 3 A c. shortening 6 c. confectioners’ sugar 1 teaspoon vanilla extract 2-4 tablespoons milk Red, yellow & green food coloring Ice cream cone or banana Prepare and bake cakes in 12-cup fluted tube pans according to package directions; cool. For filling, melt butter in a saucepan. Stir in flour to form a smooth paste. Gradually add cream and sugar, stirring constantly until thick. Boil 1 minute; remove from heat. Stir in vanilla and salt. Fold in pecans; cool. Cut thin slice off bottom of each cake. Spread one cake bottom with filling; put cakes together with bottoms together. Set aside. In a mixing bowl, cream butter and shortening. Beat in sugar and vanilla. Add milk until desired consistency is reached. Combine red and yellow food coloring to make orange; tint about three-fourths of the frosting orange. Tint remaining frosting green. Place a small glass upside down in the center of the cake to support the “stem”. Put a dollop of frosting on the glass and top with an ice cream cone or banana. Cut the cone or banana to the correct length; frost with green frosting. Frost cake with orange frosting. Yield: 12-16 servings.

package mixes are allowed, unless they have been adapted. All entries must be submitted in disposable containers and all entries will be judged. Remember that pumpkin must be the main ingredient in all entries!

r PUMPKIN J*^CHOCOLATE CHIP COOKIES 1 c. butter or margarine, softened Vi c. packed brown sugar X Vi c. sugar X / 1 egg \ 1 teaspoon vanilla extract \ 2 c. all-purpose flour \ 1 c. quick-cooking oats 1 1 teaspoon baking soda 1 teaspoon ground cinnamon il 1 c. cooked or canned pumpkin 11 l-Vi c. semisweet chocolate chips II In a mixing bowl, cream butter and If sugars. Beat in egg and vanilla. Com- / bine flour, oats, baking soda and cin- / namon; stir into creamed mixture alter- / nately with pumpkin. Fold in chocolate ✓ y chips. Drop by tablespoonfuls onto greased baking sheets. Bake at 350° forJ^r Cy 12-13 minutes, or until lightly browned. Yield: 4 dozen. .

PUMPKIN CHEESECAKE CRUST: 1 cup graham cracker crumbs 1 tablespoon sugar 4 tablespoons butter or melted margarine FILLING: 2 pkgs. (8 oz. each) cream cheese, softened 3 A cup sugar 1 can (16 oz.) pumpkin 1-Vi teaspoons ground cinnamon Vi teaspoon ground ginger Vi teaspoon ground nutmeg Vi teaspoon salt 2 eggs TOPPING:

s/ / % ' ' AUTUMN PUMPKIN PIE \ Make pastry for 9” one-crust pie. \ 1 3 A c. mashed cooked or canned pum- \ pkin .1 IXA1 X A c. sweetened condensed milk (15 '1 oz.) II 1 egg I Vi tsp. salt II Vi tsp. cinnamon f X A tsp. each nutmeg & ginger f 1 c. hot water / Heat oven to 375° (quick mod.). Beat all ] ingredients together with rotary beater. J < Pour into pastry-lined pie pan. Bake 50 Av y. . to 55 minutes. Mr

2 cups (16 ozs.) sour cream 2 tablespoons sugar 1 teaspoon vanilla extract 12-16 pecan halves Combine crust ingredients. Press into bottom of a 9-in. springform pan; chill. For filling, beat cream cheese and sugar. Beat in pumpkin, spices and salt. Add eggs, one at a time, beating well after each. Pour into crust. Bake at 350° for 50-min. Meanwhile, for topping, combine sour cream, sugar and vanilla. Spread over filling; return to the oven for 5 min. Cool on rack; chill overnight. Garnish each slice with a pecan half. Yield: 12-16 servings.