1 cup sugar
2/3 cup solid pack pumpkin
Mix and set aside.
3/4 cup flour
1/2 teaspoon salt
1/4 teaspoon ginger
1 teaspoon baking powder
2 teaspoons cinnamon
1/4 teaspoon nutmeg
Blend in with top mixture.
8 ounces cream cheese
1/2 teaspoon clear vanilla
4 Tablespoons butter
1 cup powdered sugar
Mix until creamy.
Spread on cookie sheet, sprinkle with nuts. Bake at 325ºF for about 15 minutes or until done. Dust towel with powdered sugar. Turn cake over on towel and roll up. Allow to cool completely. Mix filling. Unroll towel and spread filling over cake. Roll up, wrap and freeze.
submitted by Deb Waterman
1 package frozen Phyllo sheets – defrost for at least 24 hours in fridge
4 finely chopped walnuts
3/4 cup sugar
1 Tablespoon fresh lemon zest
3 Tablespoons cinnamon
1 pound melted butter
1 1/2 cups honey
1 1/2 cups sugar
1 cup water
1 lemon, seeded and cut in quarters
!Assemble the following:
1 13-inch x 9-inch pan
1 pastry brush, or use a 2 1/2-inch paint brush just for this purpose
1 large sheet waxed paper
1 cotton hand towel
1 sharp Paring knife
1 pair kitchen shears (if available)
1 package foil lined cupcake papers
Combine the walnuts, cinnamon, lemon zest, sugar and set aside.
Open the Phyllo sheets onto the waxed paper and split along the middle fold to create rectangular sheets that will be slightly larger than the 13-inch x 9-inch pan.
Cover the Phyllo with dish towel. Turn off the ceiling fan if you have one.
Brush the pan lightly with melted butter.
sheets at a time, place Phyllo in pan gently patting into corners with brush to avoid large air pockets. Gently brush melted butter between each double layer.
** the bottom of the pan should have about 16-20 sheets or 8-10 double layers.
*** don’t soak the Phyllo with butter, just moisten it.
Spread 1/2 of the nut filling over the Phyllo.
Place 2 double layers (4 sheets) of Phyllo over the mixture.
Spread the 2nd half of the nut mixture onto the thin middle layer of Phyllo.
Repeat the process that was done for the bottom layers of Phyllo using 16-20 sheets or 8-10 double layers.
** this is a lot like making Lasagna.
Trim the Phyllo that is extended over the sides of the pan, but keep the filling enclosed in Phyllo.
Place pan in fridge for 15 minutes till the butter has solidified.
Score the top layers of Phyllo with a sharp paring knife in a diamond pattern, cutting deep enough to reach the top layer of nuts.
* you should yield 48-60 pieces.
Bake in a 350-Degree F oven till golden brown. Approximately 45-55 minutes. Do not under bake. Cool on wire rack.
** the Phyllo will curl up where it was scored.
Combine the honey, sugar, water and lemon quarters and bring to gentle boil. Reduce heat and simmer for 20 minutes.
*****Skim off the foam that will form and discard the lemon once cooking time is completed.
Once the Baklava is baked and cooled, pour the hot syrup slowly over the cooled Baklava till absorbed. You’ll probably have a little less than a cup of extra syrup which is fantastic on French toast or pancakes.
When completely cooled cut each row all the way through and place in foil lined cups.
You may cut a row at a time as you use the Baklava to keep the pieces intact.
This can be frozen unbaked, after baking-before adding the syrup or after completely prepared.
**it’s best to pour hot syrup over cool Baklava OR cool syrup over hot Baklava.
Red Velvet Cake with Icing
1 chocolate cake mix with pudding in the mix
2 teaspoons red food coloring
Prepare as directed, doubling the eggs. Add food coloring. Bake as directed on the box.
1 cup milk
1 cup oleo
5 Tablespoons flour
1 1/4 cup sifted powdered sugar
1 teaspoon vanilla
Mix the milk and flour until smooth. Cook over medium heat until thick, stirring constantly. Cool. Beat together oleo, sugar and vanilla. Add to first mixture. Beat until smooth and fluffy, like whipped cream. Ice the cake and enjoy.
submitted by Charlotte Groff
4 small pkgs of Jell-o (any colors – i.e. use red, yellow, green and orange)
1 pint sour cream
2 envelopes Knox gelatin
1/2 cup COLD water
2 cups milk
1/2 cup sugar
2 Tablespoons vanilla
Add 1 1/2 cups boiling water to each package of Jell-o in separate bowls. Mix Knox into 1/2 cup cold water – let sit. Scald the milk and then remove from heat. Add sugar and vanilla to milk. Add sour cream and vanilla. (I use a mixer to blend it all together to avoid lumps). Pour 1 layer of Jell-o in 9×13 pan (clear glass one looks best – you can see colors through – but not necessary). Put pan in refrigerator and let set up completely. Then pour one layer of white sauce (1 cup) and put in fridge. Alternate color and then white sauce. Make sure each layer has set up before adding next layer. You will end up with a layer of white on top BUT I have on occasion, used more than 1 cup of white and end up with a color on top. I usually top it with whipped cream anyway. This recipe takes a long time but not much work — you just need to find something to do in between layers. Each layer takes approximately 1/2 hour to set up but as you proceed, they take a little less.
submitted by Gale Sisul
2/3 cup shortening
2 2/3 cup sugar
2 cup pumpkin – fresh pureed (or canned)
2/3 cup water
3 1/3 cup flour
1/2 teaspoon baking powder
1 1/2 teaspoon salt
1 teaspoon cloves – ground
1/2 teaspoon allspice
1 teaspoon cinnamon
2 teaspoons baking soda
1 cup walnuts – chopped
8 pint jars – wide mouth w/lids and rings for sealing
8 wax paper circles cut to fit inside jars
Cream shortening and sugar together, adding sugar slowly. Beat in eggs, pumpkin and water. Set aside. Sift together flour, baking powder, salt, ground cloves, allspice, cinnamon and baking soda. Add to pumpkin mixture and stir well. Stir in nuts. Pour batter into greased canning jars, filling half-full. Place jars on cookie sheet. Bake upright in pre-heated 325ºF oven for about 45 minutes. (Cake will rise and pull away from sides of jar.) When done, remove one jar at a time from oven. While still warm, place wax paper circle on the top end of the cake. Wipe sealing edge of jar. Place lid on jar and close tightly with ring. Turn jar upside down. (Cake will loosen at this time.) Repeat with other jars. Leave jars upside down until sealed. (Jar is sealed if lid remains flat when pressed in center.) To serve: Open jar, slide a knife around inside of the jar to loosen the cake, and remove the cake from the jar. Warm cake in the oven if desired. Slice and serve with whipped cream.
From liner notes: This dessert treat is baked and presented in a wide-mouth canning jar. Because the jar is sealed, the cake keeps indefinitely. It can be made well ahead of the holidays.
From Alaska Magazine, Oct. 1990, p.74