Baking Crunch Time
By Kim L. Fritzemeier
KFRM Central Kansas Reporter
Farm Wife along the Stafford/Reno County Line
It probably will not become the next Murphy's Law or anything famous like that. But I'll bet a few cooks might agree with my axiom: Don't bake your holiday treats too soon, or they may be consumed before said holiday.
2 2/3 cups sugar
2 1/2 tsp. ground cinnamon
2 1/2 tsp. baking powder
1 1/4 tsp. baking soda
1/2 tsp. salt
1 cup solid pack canned pumpkin
3/4 cup vegetable oil
27 caramels, unwrapped (about 9 oz.)
1/4 cup evaporated milk
1/2 cup chopped nuts, divided
Combine flour, sugar, cinnamon, baking powder, baking soda and salt in large mixer bowl. Add pumpkin and oil; beat until blended. Batter will be thick. Spread 2/3 of the batter into greased 13- by 9-inch baking pan. Bake at 375 degrees for 20 minutes.
Combine caramels and evaporated milk in small saucepan; stir over low heat until caramels are melted. (I used the microwave. I used 70 percent power and stirred frequently so I didn't burn the mixture.) Pour caramel mixture over baked layer; sprinkle with 1/4 cup nuts. Drop remaining batter by heaping teaspoonfuls over caramel mixture; sprinkle with remaining nuts. Return to oven for 20 to 25 minutes (top layer will be slightly soft). Remove to wire rack to cool completely before cutting.
Fruit and Nut Chews (Date or Apricot Balls)1/2 cup margarine or butter
1 8-oz. package dried apricots or pitted dates (1 cup, chopped)
1 cup sugar
2 cups crisp rice cereal
1 cup pecans or walnuts, chopped
1 cup coconut
In 2-quart glass measuring cup, cook margarine or butter on high 1 minute or until melted. Stir in apricots or dates and sugar, then egg, mixing well. Cook 5 minutes. Stir in cereal and nuts.
Drop by rounded tablespoons onto waxed paper (I used a cookie scoop). Using hands, shape each into a ball or a log. Roll in coconut. Makes about 30. If you make them that size, they are 100 calories: 6 grams fat, 7 mg. cholesterol, 45 mg sodium.
Respond to this Entry