My daughter went to a soccer supper recently and when she came home she told me about a pumpkin cake/bar that Amelia’s mother made, she raved about the meal (it was delicious) and really liked the pumpkin cake. Karen, if you would be so kind as to share the recipe, I would love to have it. I have made pumpkin bars before and they were OK, but would love to try yours. I would assume …. cream cheese frosting? Thanks, you can send it to me at the e-mail address below, or send it to school with Amelia — have her give it to Madison. Thanks, I’ll share it with the readers if you don’t mind. We all love a good recipe, and pumpkin is in season. Thanks again!
How’s harvest break going? I thought that with the children being out of school for the next couple of weeks, that perhaps a couple of recipes for them to have fun with might be helpful. I have made these myself, although it has been a few years ago, I don’t know who had more fun with it, my children or me.
1 cup Elmer’s Glue
1 cup liquid starch
food color
Directions: Put glue and food coloring in a plastic container. Add starch a little at a time, stirring constantly. Keep stirring until mixture holds together like putty. Test with fingers, if too sticky add more starch in small amounts until mass is smooth and rubbery. Keep in tightly closed container.
1 cup flour
1 cup water
1 Tbsp vegetable oil
1 Tbsp Powdered alum
1/2 cup salt
1 Tbsp extract or your choice (vanilla, almond, lemon, etc.)
you can also use essential oils if you like.
Directions: Mix all ingredients in sauce pan before placing on heat. Cook on medium heat until stiff, (like mashed potatoes) remove from heat and knead in extract and food color. Keep in tightly closed container or zip lock baggie. Have fun!
I had a several young friends ask me for these. They didn’t think they could survive harvest break without something different to do. Have fun!
I had a few messages from our of readers from across the border and would love to have them contact me again. Some of the best recipes come from our past and for most of us, over the years, the border has been nothing more than an imaginary line. We have family and friends on both sides. So, please, send me some of your favorites. One of our busiest cooking seasons is coming up and we all need all the help we can get.
I’ll be looking forward to hearing from you and any suggestions or recipes you like. I can be reached at susieqcooking@ainop.com or c/o Pioneer Times, PO Box 456, Houlton, Maine 04730. See you next week! Susie
