October Recipes

DUTCH APPLE PUDDING
Cream together:
1 cup shortening
2 cups sugar
2 eggs
2 teaspoon soda
1 teaspoon cinnamon
1/3 cup buttermilk
1/2 teaspoon salt
3 cups flour

Fold in:
8 peeled, diced apples
1 cup chopped walnuts

Pour batter into a greased 9-by-13 inch pan (batter will be thick) and bake at 375 degrees F. for 45 minutes.

Sauce
1 cup butter or margarine
2 cups evaporated milk (not sweetened condensed)
2 cups sugar
4 tablespoon flour
4 teaspoon vanilla (add just before serving)
Cook the sauce over low heat until thick, stirring often to prevent sticking; use a whisk to keep sauce smooth; serve warm sauce over cake.
Yields: 15-18 servings

MARY'S DATE PUDDING
Bottom layer:
1 teaspoon soda
1 cup chopped dates
1 cup boiling water
1 cup sugar
1 tablespoon butter
1 egg
1 1/2 cups flour
1 1/4 teaspoon baking powder
1/2 cup chopped walnuts
Sprinkle soda over chopped dates; then pour boiling water over the dates and let mixture stand until cool. Cream sugar, butter and egg; beat well. Add flour, baking powder and chopped nuts to creamed mixture and mix well. Add this to the date mixture and mix well. Bake in a greased 9-by-9 inch pan for 30 minutes at 350 degrees F.

Topping
1 cup sugar
1 cup chopped dates
3/4 cup water
1/2 cup chopped walnuts
Cool Whip
Combine sugar, water, chopped dates and chopped nuts in a sauce pan. Bring to a boil, stirring constantly; boil until mixture thickens. Spread over cooled cake. Let cool. Serve with a dollop of Cool WhipTM on top of each piece.
Yields: 9-12 servings

MARBLED PUMPKIN CHEESECAKE
1 1/2 cups crushed gingersnap cookies
1/3 cup butter, melted
3/4 cup sugar, divided
3 eggs
3/4 teaspoon cinnamon
1/2 cup finely chopped pecans
2 (8-ounce) packages cream cheese, softened
1 teaspoon vanilla
1 cup pumpkin
1/4 teaspoon nutmeg
Preheat oven to 350 degrees F. In a medium mixing bowl, combine cookie crumbs, pecans and butter. Press into the bottom and about 1/2 inch up sides of a 9-inch springform pan. Bake 10 minutes. Set aside to cool.
In another medium bowl, mix cream cheese, 1/2 cup sugar and vanilla until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of this mixture. Mix 1/4 cup sugar, pumpkin, cinnamon and nutmeg into the remaining mixture. Spread the pumpkin mixture onto cooled crust. Drop plain mixture by spoonfuls onto the top. Swirl with a few strokes of a knife to create marbled effect (be careful not to do this too much or the effect will look muddled). Bake 55 minutes or until filling is set. Run a knife around the edge of pan when slightly cooled. Allow to cool fully before removing from pan.
Chill at least four hours before serving.

RUTH'S PUMPKIN PIE
1 unbaked pie crust
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 eggs, well beaten
1 cup evaporated milk, scalded
1 cup brown sugar
1/4 teaspoon ginger
1/2 teaspoon salt
1 cup pumpkin
Combine ingredients and mix gently until well blended. Pour into pie crust. Bake at 400 degrees F. for 10 minutes, then at 350 degrees F. until set. Garnish with whipped topping.