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.
