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About The frontier. (O'Neill City, Holt County, Neb.) 1880-1965 | View Entire Issue (Nov. 15, 1962)
Frosting the pumpkin l^ook what pumpkin does besides pie! It freezes beautifully in a Frosty Roll that’s fit for any dessert-ing occasion . . . it hakes into a grand new pie-ful of a dessert ... it flavors a quickbread dee-lightfully . . . and now makes a coconut-crusted chiffon tart that nestles in the freezer until your best party beckons! Which way will be your family's favorite? ipr > Roll pumpkin ice cream inside spicy sponge cake- -serve Frosty Pumpkin Creme Log! Parly Pumpkin Dessert... a holiday-flavored cheese cake in a cookie crust. Serve small, rich portions. Pumpkin Tea Loaf is a moist nut bread that’s full of spice . . . taste and texture make it almost a cake. Thaw just before serving: Pumpkin Chiffon Tarts . . . smooth, cool in a buttery coconut shell FROSTY PUMPKIN CREME LOG Winner, 12th Grand National Bake-Off by Mr». Orvel Carlton, Crescent City, Illinois 1 cup milk 12 (8 ox.) marshmallows I cup pumpkin, canned or cooked Vs cup firmly packed brown sugar I teaspoon cinnamon I teaspoon vanilla W teaspoon salt 1 cup tvhipping cream SPICY CAKE ROLL: 1 cup sifted all purpose flour l teaspoon double-acting baking powder 1 teaspoon salt 1 teaspoon cinnamon Vi teaspoon nutmeg S unbeaten eggs 1 cup sugar IW teaspoons vanilla Powdered sugar Combine milk and marshmallows in saucepan. Cook over medium heat, stirring occasionally, until marshmallows melt. Remove from heat.- Stir in pumpkin, brown sugar, cinnamon, vanilla and salt. Chill until cold and thick. Beat whipping cream until thick; fold into pumpkin mixture. Freeze, stirring occasionally, until very firm and partially frozen. Spicy Cake Roll: Sift flour with baking powder, salt and spices. Beat eggs until foamy. Grad ually add sugar; beat until thick and ivory colored. Blend in vanilla. Fold in dry ingredients gently but thoroughly. Spread in 15 x 10 x 1-inch jelly roil pan, greased on the bottom, lined with foil, then greased again Or make a pan from heavy duty aluminum foil and place on a cookie sheet. Bake at 400° for 12-15 min. Cool 5 min. Turn out onto aluminum foil heavily sprinkled with powdered sugar. Roll in this foil, starting with 15-inch side. Cool. Unroll and spread frozen Filling down center. Bring 15-inch sides together so they just meet; wrap. Freeze 4 to 6 hours or overnight. Makes one cake roll that is a really new way to serve pumpkin for holiday dinner. Make it early and have it in the freezer! PARTY PUMPKIN DESSERT Winner, 13th Grand National ftake-Off by Miss Gloria Demarco, Chicago, lllinoit M cup butter W cup sugar I unbeaten egg I cup all purpose flour l/i teaspoon double-acting baking powder Vs teaspoon salt PUMPKIN-CHEESE FILLING: 1 cup (8-os. pkg.) cream cheese Vs cup firmly packed brown sugar 1 teaspoon cinnamon 1 teaspoon nutmeg W teaspoon salt H teaspoon ginger Vs teaspoon cloves 3 unbeaten eggs IVt cups pumpkin, canned or cooked l cup milk 1 teaspoon vanilla Cream butter; add sugar, creaming well. Add egg; beat well. Blend in flour, baking powder and salt. Spread over bottom and lJi inches up sides of ungreased 10-inch springform or 9 x 9 inch pan. Chill while preparing Filling. Pumpkin-Cheese Filling: Soften cream cheese. Gradually add brown sugar, cinnamon, nutmeg, salt, ginger and cloves; cream well. Add eggs, beating well after each. Blend in pumpkin, milk and vanilla. Turn into prepared pan. Bake at 375° for 45-50 min. until filling is al most set in center. Spread with Topping; bake 15 min. Chill at least 5 hours before serving. Sour Cream Topping: Combine 1 cup sour cream with H cup brown sugar, 1 teaspoon vanilla, }i teaspoon cinnamon, X teaspoon each ginger and nutmeg. Blend well. PUMPKIN TEA LOAF Winner, 12th Grand National Boko-Off by Mrt. Ida Guitafoon, Turlock, California 2 cups sifted all purpose flour 1 teaspoon soda 1 teaspoon salt 1 teaspoon cinnamon Vi teaspoon nutmeg 44 teaspoon ginger 1 cup firmly packed broum sugar 4i cup shortening 2 unbeaten eggs 1 cup pumpkin, canned or cooked 44 cup light molasses 1 teaspoon vanilla 44 cup milk 1 cup tcalnuts, chopped Sift Hour with soda, salt, spices; set aside. Add brown sugar gradually to shortening, creaming well. Add eggs, one at a time, pumpkin, molasses and vanilla. Add dry ingredients alternately with milk, beginning and ending with dry ingredients. Blend thoroughly after each addition. Stir in nuts Turn into two 8 x 4 x 3-inch pans or 1 lb. coffee cans well greased on the bottom Bake at 350° for 45-55 min. Cool. If desired, frost and sprinkle with nuts. Makes 2 loaves Orange Frosting: Cream 3 tablespoons butter with 1 cup sifted powdered sugar. Add 2 to 3 teaspoons orange juice until of spreading consistency. Frost tops of cool loaves. PUMPKIN CHIFFON TARTS <W cups shredded coconut Vs asp melted butter 1 tablespoon plain gelatin Vs cup cold water 3 egg yolks l cup sugar 1 Vs cups cooked pumpkin Vs cup milk Vi teaspoon each, salt, nutmeg, cinnamon and ginger 3 egg whites Mix coconut and butter together. Cut 18 8-inch squares of heavy-duty aluminum foil; pat coco nut mixture on top of 9 of the squares; place remaining foil squares on top. Pinch foil to hold coconut mixture and foil in an irregular cup shape; place on baking sheet. To hold shape crimp top and bottom pieces of foil together at tips of cup. Bake 8-10 min. at 400°; remove foil from inside; cool Stir gelatin into cold water; set aside. Com bine egg yolks, X cup of the sugar, pumpkin, milk, salt and spices in top of double boiler. Cook over boiling water, stirring constantly, until thickened. Add gelatin; stir until dissolved; re move from heat. Chill until slightly thickened Beat egg whites until frothy; add remaining X cup sugar gradually, beating until stiff. Fold in chilled mixture. Pour filling into cooled coco nut shells; chill until set or freeze for future use. Makes 9 servings.
