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Pumpkin Roll
Amy Jacobson
3
1
1
2
eggs
cup sugar
teaspoon lemon juice
/3 heaping cup pumpkin
½ teaspoon nutmeg
½ teaspoon salt
nuts (optional)
Frosting:
¾
1
1
cup flour
teaspoon baking powder
teaspoon ginger
1 cup powdered sugar
8 oz. cream cheese, softened
4 tablespoons butter
½ teaspoon vanilla
2
teaspoons cinnamon
Beat eggs for 5 minutes at high speed. Combine with sugar, lemon juice, pumpkin, flour,
baking powder, spices, and salt. Sprinkle top of cake with chopped nuts, if desired. Bake on
a greased and floured jelly roll pan at 375º for 15 minutes. Turn onto towel; sprinkle with
powdered sugar. Cool completely. Mix frosting and spread on cake, then re-roll. Chill, then
wrap in plastic wrap. This freezes well and can be cut while frozen.
Rhubarb Cake
Olive Jacobson
1
1
1
1
1
egg, beaten
cup sugar
cup plain or vanilla yogurt
½ cups flour
teaspoon soda
3 cups rhubarb, cut in small pieces.
1 ½ cups brown sugar
3 tablespoons butter
2 teaspoons cinnamon
¾ cup chopped nuts
dash of salt
Mix egg, sugar, yogurt, flour, soda, salt, and rhubarb. Put into a 9 x 13 pan. Before baking,
sprinkle with mixture of brown sugar, butter, cinnamon, and nuts. Bake at 350º for 40
minutes.
Old Fashioned Hot Fudge Cake
Kim Toney
2
1
1
2
(1 oz.) unsweetened baking squares
½ cups Bisquick
cup milk
2 tablespoons cocoa
1 cup sugar
1 ½ cups boiling water
teaspoons vanilla
In a large bowl, combine melted chocolate squares, Bisquick, milk, vanilla, and 2/3 cup sugar.
Beat with whisk until smooth. Pour into a 12 x 8 pan. Sprinkle with cocoa and 1/3 cup sugar.
Pour boiling water over all. Do not stir. Bake at 350º for 25 minutes. Serve immediately
with ice cream or whipped cream.
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