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Country Cooking

September 26, 2012

by Dorothy Bloemendaal
Pumpkin-Pecan Cake Roll

3 eggs l/2 teaspoon salt

l cup sugar 1/2 teaspoon ground nutmeg

3/4 cup all-purpose flour l teaspoon lemon juice

3/4 cup canned pumpkin l cup finely chopped pecans

1 1/2 teaspoons cinnamon 1 cup Confectioners’ sugar

l teaspoon ginger l teaspoon baking powder

Filling: 2 packages (3 ounces each) cream cheese-softened,1/4 cup butter-softened, l cup confectioners’ sugar and 1/2 teaspoon vanilla extract.

Line a greased 15x10x1 inch baking pan with waxed paper and grease the paper; set aside. In a mixing bowl, beat eggs for 5 minutes. Add the sugar, flour, pumpkin, cinnamon, baking powder, ginger, salt and nutmeg; mix well. Add lemon juice. Spread batter evenly in prepared pan; sprinkle with pecans.

Bake at 375º for 15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a towel dusted with confectioner’s sugar. Gently peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

In a large mixing bowl combine the filling ingredients; beat until smooth. Unroll cake; spread filling over cake to within 1/2 inch of edges. Roll up again; place seam side down on a serving platter. Cover and refrigerate for at least l hour before serving. Yield: 12 servings.

Golden Raisin Oatmeal Cookies

3/4 cup butter, softened 3 cups quick-cooking oats

l cup packed brown sugar 2/3 cup all-purpose flour

1/2 cup sugar 2 tablespoons grated orange peel

l egg l teaspoon ground cinnamon 2 tablespoons water 1/2 teaspoon baking soda

l teaspoon vanilla extract 2/3 cup golden raisins

In a large mixing bowl, cream butter and sugars until light and fluffy. Beat in egg, water and vanilla. Combine the oats, flour, orange peel, cinnamon and baking soda; gradually add to the creamed mixture. Stir in the raisins (dough will be stiff).

Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350º for 12-15 minutes or until the edges are lightly browned. Remove to wire racks to cool. Yield: 4 dozen.

Apple Walnut Crescents

2 packages (8 ounces each) refrigerated crescent rolls

1/4 cup sugar

l tablespoon cinnamon

4 medium tart apples, peeled, cored and quartered

1/4 cup chopped walnuts

1/4 cup raisins, optional

1/4 cup butter, melted

Unroll crescent roll dough and separate into 16 triangles. Combine sugar and cinnamon; sprinkle about 1/2 teaspoon on each triangle. Place an apple quarter near the short side and roll up. Place in a lightly grease jelly roll pan .

Press walnuts and raisins in desire into top of dough. Drizzle with butter. Sprinkle with the remaining cinnamon sugar. Bake at 375º for 20-24 minutes or until golden brown. Serve warm. Yield: 16 servings.


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