HomeMy WebLinkAboutTimes-Advocate, 1980-10-29, Page 68Cakes
Pumpkin Cheesecake
11/x' e. ginger snap crumbs
mixed with:
1/4 c. butter
4 egg yolks
1 lb. cream, cheese
1 c. sugar
11/4 tsp. cinnamon
l/2 „tsp. ea, ginger, nutmeg and salt
13/4 c. cooked pumpkin or
14 oz. can of pumpkin
4 egg whites
1/2 pt. or 11/4 c. sour cream
1/4 c. each brown sugar and chopped nuts
Combine crumbs and melted butter and press into spr-
ing form pan (10x12) and bake for 10-15 minutes at 350
degrees to crisp up. Beat egg yolks at high speed until
thick and yellow (5 min.) Add to it the cheese (left out
to become soft) Gradually beat in sugar mixed with
spices and salt. Add pumpkin and beat until blended.
Beat egg whites until stiff not dry. Fold egg whites
gently into pumpkin, pour in pan and cook at 350 until
set about an hour: Take out and cool 1/2 hour. Combine
brown sugar and sour. cream. Spread evenly over
cheesecake. Sprinkle nuts. Return to oven 450 for 5
minutes. Cool. Refrigerate until serving time. Serves
10-12.
Mrs. Ruby Jackson
Stratford
lemon Meringue Cake
1 pkg. (18.5 ounces) lemon cake mix
1 tbsp. grated lemon peel
Lemon filling
1 pkg (7.2 oz) fluffy white frosting mix
1/4 tsp, ground nutmeg (optional)
Prepare cake mix as directed on package except add
lemon peel before beating. Bake in a 13x9 inch pan as
directed. Cool.
Prepare Lemon Filling; reserve, 1/3 cup. Spread
remaining filling over cake. Prepare frosting mix as
directed on package except add nutmeg before
beating. Frost cake. Swirl reserved filling on frosting
or make lattice design. (Thin reserved filling with
small amount of water if necessary.)
Lemon Filling
1 c. sugar 1/2 c. lemon juice
1/4 c. cornstarch 2 tbsp butter or margarine
1/4 tsp salt tsp grated lemon peel
1 c. water 4 to 6 drops yellow food color.
Mix sugar, cornstarch and salt in 1 quart saucepan,
Stir in water gradually. Cook over medium heat,stirr-
ing constantly, until mixture thickens and boils. Boil
and stir one minute; remove from heat.Stir in remain-
ing ingredients. Cool completely. If filling is too soft,
refrigerate until set.
Mrs.Ken Young
St. Marys
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