PUMPKIN ROLL submitted by Francine Geldart, Ilderton Cake Ingredients: 3 eggs 1 cup sugar
REECE’S PIECES submitted by Nancy Manning, Ilderton Ingredients:
1-1/3 cup graham crumbs 1-3/4 cups peanut butter 1-3/4 cup icing sugar 1/2 cup melted butter 1 cup chocolate chips
2/3 cup canned pumpkin ¾ cup all-purpose flour 1 tsp baking powder 2 tsp cinnamon 1 tsp ginger ½ tsp nutmeg ½ tsp salt Filling Ingredients:
Instructions: Mix the graham crumbs, one cup of peanut butter, icing sugar and melted butter well and spread in a 9 x 13 baking pan. Melt the chocolate chips and the rest of the peanut butter together and spread over the base. Chill and cut it into pieces and serve. CHOCOLATE MACAROONS submitted by Tami Martin Ingredients: 2 cup white sugar ½ cup butter ½ cup milk 6 tbsp cocoa 1 tsp vanilla 3 cups rolled oats 1 cup coconut (shredded/sweetened) Walnuts (optional) Instructions: Combine sugar, butter, milk and cocoa in a large pot and let come to a full boil for one to two minutes, stirring constantly. Remove from heat and stir in vanilla, then mix in coconut thoroughly, add rolled oats and stir together. Drop using a teaspoon onto a waxed cookie sheet or parchment paper quickly to avoid hardening. Let cool. Tips! If the mixture hardens before you have finished dropping onto the cookie sheet, add a little milk to soften. Freezes well for short periods of time. This is a family favourite that my late father, Glen McMahon, made for all of us at Christmas, for birthdays, and when he needed a favour. He knew we could be bribed with a batch of these!
1 pkg soft cream cheese (8oz) 4 tbsp of butter (or margarine) 1 cup powdered sugar 1 tsp vanilla extract Instructions:
Cake: In a large bowl, combine eggs and sugar, beating well. Add pumpkin and mix until blended. In a separate bowl, combine flour, baking powder, spices, and salt, then add this to the other bowl of egg mixture, mixing well. Spread batter into a greased and waxed paper- lined jelly-roll pan. Bake at 325°F on the top rack for 20 minutes, then let it cool for 15 minutes. Filling: Beat together the cream cheese and butter (or margarine). Stir in the powdered sugar and vanilla extract, blending until smooth. Evenly spread filling over the cake then roll up the cake and cover with plastic wrap. Place the cake seam-side down and chill for at least two hours. When serving, cut the cake into even slices. One roll makes eight to ten servings. Bon Appetit!
TIP! Mint leaves or orange slices make a nice garnish.
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ILDERTON VILLAGER – 14 – HOLIDAY COOKBOOK
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