The Citizen, 1990-11-21, Page 47Pumpkin Pie Cheesecake [upper right, clockwise], Party Pumpkin
Macaroons and Pumpkin Crepe Cups bring many a smile to holiday
partygoers.
Sweet Delights
3 egg whites, stiffly beaten
Candied cherry halves
Combine sugar, pumpkin, vanilla
and spices; mix well. Stir in
coconut. Fold in egg whites. Drop
teaspoons of mixture onto cookie
sheets lined with parchment. Top
with cherry halves.
Bake at 300°F, 25 to 30 minutes
or until lightly browned. Remove
from cookie sheets. Cool on wire
racks.
Yields about 31/2 dozen.
SHORTBREAD COOKIES
1 /2 cup margarine
1 /4 cup white sugar
1 cup flour
Preheat oven to 350 degrees F.
Cream margarine and sugar.
Add flour slowly until a stiff
dough is formed.
Knead dough.
Turn out on a lightly floured
surface. Flatten to approximately
1/4” thick. Using floured cookie
cutter, cut out shapes. Bake for
approximately 10-12 minutes until
golden brown.
Sheron Stadelmann
Blyth.
PUMPKIN PIE CHEESECAKE
11/2 cups gingersnap cookie crumbs
3 tbsp, butter or margarine, melted
3 pkgs. (8 oz. each) cream cheese,
softened
1 % cups firmly packed brown sugar
1 can (16 oz.) pumpkin
11/2 tsp. vanilla extract
11/2 tsp. ground cinnamon
1 tsp. ground ginger
112 tsp. ground cloves
1 /2 tsp. salt
3 eggs
Preheat oven to 350° F. Combine
crumbs and butter; press into
bottom of a 9-inch springform pan.
Bake 5 minutes.
Combine cream cheese, sugar,
pumpkin, vanilla, spices and salt,
mixing at medium speed on electric
mixer until well-blended. Add eggs,
one at a time, mixing well after each
addition. Pour over crust.
Bake 1 hour and 30 minutes.
Loosen cake from rim of pan. Cool.
Remove rim of pan. Chill several
hours or overnight.
Yields 10 to 12 servings.
PUMPKIN CREPE CUPS
Crepes:
1 cup flour
1 % cups milk
3 eggs, slightly beaten
1 /2 tsp. salt
Combine flour, milk, eggs and
salt; beat until smooth. Let stand 30
minutes. For each crepe, pour a
scant 3 tablespoons batter into
lightly greased 8-inch skillet. Cook
on one side only until underside is
lightly browned.
Filling:
2 eggs, slightly beaten
1 can (16 oz.) pumpkin
3/4 cup sugar
112 tsp. salt
1 tsp. ground cinnamon
1 /2 tsp. gound ginger
1/4 tsp. ground cloves
11/4 cups half and half
16 crepes
Preheat oven to 350°F. Combine
filling ingredients in order given;
mix well. Fit crepes, browned side
out, into greased medium to large
muffin pan. Pour about 1/4 cup
filling into each. Bake 30 minutes or
until knife inserted near center
comes out clean.
Cool 5 minutes. Remove crepes
from pans, cool on wire racks. Serve
warm or cooled.
Yields 16 servings.
PARTY PUMPKIN MACAROONS
1 cup sugar
1 /2 cup pumpkin
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 /4 tsp. salt
3 cups (8 oz.) lightly packed
shredded coconut
CHOCOLATE MARSHMALLOW
ROLLS
140 small marshmallows
1 cup broken walnuts
1 cup icing sugar
1 egg
4 squares of unsweetened chocolate
(or 1 cup cocoa & 2 tbsp, butter)
1 tbsp, butter
coconut for rolling
Melt butter and chocolate. Beat
egg. Add to slightly cooled mixture.
Add icing sugar and pour over top
of marshmallows, then roll in
coconut.
Roll in waxed paper and chill In
fridge.
Sheron Stadelmann
Blyth.
EASY GRAHAM BARS
3 cups graham wafer crumbs
1 cup evaporated milk
1 cup white sugar
114 cups margarine
1 tsp. vanilla
112 cup chopped nuts
1 cup chocolate or butterscotch
chips
Mix well together all in ingredi
ents in mixing bowl. Spread on
greased 9x9 pan. Bake in 350
degree oven for 35 minutes or until
set. Cool and cut in 36 squares.
Sheron Stadelmann
Blyth.
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