The Rural Voice, 2002-10, Page 42bottom and sides of shell with a fork
every I -inch (2.5 cm). Bake in centre
of bottom rack of oven 8-10 minutes.
Place baked shell on a baking sheet.
Reduce oven temperature to 350°F
(1800.
In a large howl. stir together
pumpkin puree. cream. eggs. sugars.
vanilla. cinnamon. ginger. nutmeg
and salt until combined. Pour into
prepared shell.
Bake on centre rack of oven until
filling is set. when shell is jiggled
slightly (the centre of filling will not
be firm). about 35 minutes.
Let cool completely on a cooling
rack before serving.
FROSTED PUMPKIN BARS
Bars:
1 1/2 cups all-purpose flour
1 1/4 cup granulated sugar
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp ground ginger
1 can (15 oz) pumpkin
3/4 cup butter, melted
3 large eggs
3/4 cup chopped dried cranberries
Combine flour, sugar, baking
powder. 2 tsps•cinnamon. baking
soda. and ginger in large bowl. Stir in
pumpkin. 3/4 cup butter and eggs;
mix well. Stir in cranberries. Spread
batter into ungreased 15x10 -inch
jellyroll pan.
Bake for 20-25 minutes or until
toothpick inserted in centre comes out
clean. Cool completely in pan on rack.
Frosting:
1/2 cup butter
4 cups icing sugar
1 tsp. vanilla
1/4 to 1/3 cup milk
ground cinnamon (optional)
Melt 1/2 cup butter in 1 -quart
saucepan over medium heat 4-6
minutes, stirring occasionally, until
butter starts to brown. Watch closely.
Immediately remove from heat.
Pour into medium bowl; cool 5
minutes.
Add sugar and vanilla. Mix well.
Stir in enough milk for desired
consistency. Spread frosting over
cooled bars.
PUMPKIN COOKIES
2 cups all-purpose flour
1 1/3 cups quick or old-fashioned
oats
Go back GIUE MYSELF
to college? . SOME CREDIT?
} a
Upgrade
my skills?
Switch
career?
Learn a naw
computer
program?
Enhance my
business skills?
Get out of the
house and meet
new people?
Get my
high school
equivalency?
Giue my
kids a break?
READY FOR A CHANGE?
Work but feel limited? Unemployed? On disability or social assistance?
For every dollar you save, learnSave can contribute an additional
three dollars to prepare you to go back to school, upgrade your skills or
start a small business. You can join learnSave in Bruce and Grey counties.
Women & Rural Economic Development (WRED) can answer your questions.
learnSave is a partnership between WRED and RBC Royal Bank.
Call learnSave toll free at 1-800-265-4508 or e-mail wred@bmts.com
38 THE RURAL VOICE
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 cup butter
1 cup granulated sugar
1 cup packed brown sugar
1 cup pumpkin
1 large egg
1 tsp vanilla extract
3/4 cup chopped walnuts
3/4 cup raisins
decorating icings, chocolate
pieces, candies, raisins or nuts
(optional)
Preheat oven to 350°F. Grease
baking sheets.
Combine flour, oats, baking soda,
cinnamon and salt in medium bowl.
Beat butter and sugars in large mixer
bowl until light and fluffy. Add
pumpkin, egg and vanilla extract; mix
well. Add flour mixture; mix well.
Stir in nuts and raisins. Drop 1/4 cup
dough onto baking sheet; spread into
3 -inch circle or oval. Repeat with
remaining dough.
Bake for 14-16 minutes or until
cookies are firm and lightly browned.
Cool on baking sheets for 2 minutes
then remove to wire racks to cool
completely.
Decorate as desired.
PUMPKIN NUT LOAF
2 cups all-purpose flour
2 tsp pumpkin pie spice
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
2 large eggs
1 can (15 oz) pumpkin
1/2 cup granulated 'ugar
1/2 cup brown sugar, packed
1/2 cup evaporated milk
1 tbsp vegetable oil
1/4 cup chopped nuts
Preheat oven to 350°F. Grease
9x5 -inch loaf pan.
Combine flour, pumpkin pie spice,
baking powder, salt and baking soda
in medium bowl. Blend eggs,
pumpkin, granulated sugar, brown
sugar, evaporated milk and vegetable
oil in large mixing bowl. Add flour
mixture; mix just until moistened.
Pour into prepared loaf pan; sprinkle
with nuts.
Bake for 60-65 minutes or until
wooden pick inserted in centre comes
out clean. Cool in pan on wire rack
for 10 minutes, then remove to rack
to cool completely.0