The Citizen, 1992-11-25, Page 42Luscious Pumpkin Mousse with maple cream served in puff pastry shells gives a
new twist to pumpkin pie.
Shortbread Squares
1 cup butter
2 cups all-purpose flour
8 oz. red and green or
candied cherries
1 can condensed milk
1/4 cup sugar
2/3 cup coconut
1/4 cup raisins
2/3 cup maraschino cherries
Preheat oven to 350°F. Butter an
8" square pan. Cream butter and
sugar together. Blend in flour. Pat
dough evenly into prepared pan.
Pierce with a fork every 1/2". Bake
30 minutes. Combine remaining
ingredients. Spread evenly on short
bread base. Bake 35 minutes or
until golden brown. Cool and cut in
squares.
- Anne (Caldwell) Cottel, Crediton.
Chocolate Zucchini Cake
1 devil's food chocolate cake
mix
1 small chocolate instant
pudding mix
4 eggs
1/4 cup oil
1 1/2 tsp. cinnamon
3 cups grated zucchini
Combine ingredients and beat for
4 minutes. Bake 1 hours at 350°F.
in angel food cake pan.
Also works well using a white cake
mix and vanilla pudding mix, or a
lemon cake mix and lemon pudding
mix.
- Betty Cardiff, R.R. #1 Ethel
Christmas Cake
(Serves 10)
4 cups large raisins
4 cups small raisins
1/2 lb. margarine
4 eggs
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. vanilla
1 tsp. soda
2 tsp. baking powder
2 cups brown sugar
2 cups cold water
1 cup corn syrup
1/2 lb. minced peel
1 small jar red and green
cherries
3 cups all purpose flour
nuts, optional
Mix sugar, water, syrup, butter and
raisins. Boil rapidly for 5 min.
Remove and let cool. Add rest of
ingredients. Bake in slow oven
(300°F).
- Connie Dawson, Wingham.
528-2277
Penny - Jo’s
Buds & Bows
Our Little Shop of
flowers & (fifts
Penny Haldenby - Joanne van Dam
576 Campbell St.Lucknow
Pumpkin Mousse with
Maple Cream
Pumpkin Mousse with Maple
Cream creates a delightful twist on
pumpkin pie.
1 pkg. (283 g) patty shells
1 cup cooked pumpkin
1/3 cup packed brown sugar
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. clove
1 tbsp, dark rum (optional)
1/2 cup whipping cream
Maple Cream:
1/2 cup whipping cream
1 tbsp, packed brown sugar
1/4 tsp. maple extract
Pecans or shaved chocolate
Prepare patty shells according to
package directions. Cool. Combine
pumpkin, 1/3 cup brown sugar, cin
namon, ginger, clove and rum. In
medium bowl, beat 1/2 cream until
stiff; fold in pumpkin mixture. Spoon
into patty shells. Chill at least 1
hour. Beat remaining cream, brown
sugar and maple extract until stiff.
Chill. Spoon on top of pumpkin
mousse. Garnish with pecans or
shaved chocolate, if desired. Makes
6 servings.
Pineapple Cake
2 beaten eggs
2 cups white sugar
1 -19 oz. can crushed pineapple
2 cups flour
2 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
1/2 cup nuts
Reserve the liquid from draining
the pineapple. Add soda to the liq
uid.
Beat together eggs and sugar.
Add remaining dry ingredients. Mix
in the liquid.
Grease pan well. Bake at 350°F.
for 30 min.
A refreshing change and a very
moist cake.
- Pauleen Kerkhof, Brussels.
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