Lena’s Cookie Pumpkin Dip a great Hit for Parties!

Looking for a unique, easy, light dessert after the heavier meal.  Or perhaps a quick dessert to serve along with gingersnaps (your favorite home-made recipe) or Lena's favorite — Lar's Swedish Gingersnaps or Anna's Ginger Thins available at Lena and Ole's Gifts.  Then try the following dip and you'll be sharing the recipe with everyone!  Thanks to Lena's friend Jan  from Sheboygan for this recipe:

Lena's Pumpkin Dip

•  4 oz. package cream cheese, softened (or 1/2 8 oz. package) 
• 5 oz. pumpkin butter –about 1/2 cup (available at Lena & Ole's Gifts)
• 2 Tablespoons sugar
• 1/4 tsp. vanilla           1/2 tsp. cinnamon or ginger
• 4 oz. frozen whipped topping (thawed) = 1/2 of typical 8 oz. container

1. Cream softened cream cheese
2. Add pumpkin butter, sugar, vanilla & spice
3. Mix together until well blended.
4. Gently fold in whipped topping.
5. Keep refrigerated until ready to serve.
6. Serve with ginger cookies as a dip.

Recipe keeps well in the refrigerator.  Remember to keep it chilled as it is served.

Recipe – Scandinavian almond cake

1. Spray or cover the pan well with a shortening.
2. Heat oven to 350 degrees F.
3. Sprinkle sliced almond on the bottom of the pan.
4. Beat well 1 1/4 cups sugar, 1 large egg, 1 1/2 teaspoons almond extract and 2/3 cup milk.
5. Add 1 1/4 cups flour and 1/2 tsp. baking powder.
6. Add 1 stick (4 oz.) of melted margarine or butter (cool slightly after melting) and mix well.
7. Bake at 350 degrees F. for 40 – 50 minutes until edges are golden brown and a cake tester or toothpick comes out clean.
8. Cool in pan for only 3 minutes before removing and then carefully remove by gently loosen ends with a knife, turn pan over, tap each end slightly on the countertop, place thumbs in the center indentation and spread the pan sides slightly as you gently move your thumbs slowly from the middle to each end.
9. Cut in slices (using the indentations in the cake) to serve when fully cooled on rack.
10. Sprinkle slices with confectionary sugar (if desired) and top with fruit preserves, fresh berries, or ice cream and top them off with real whipped cream for a true Scandinavian delight.
11. Keeps well in refrigerator (place in sealed bag in freezer for longer storage).

This and many other wonderful family recipes can be found in a very special cookbook from Lena's family — the 2005 Benrud Heritage Family Recipes available at Lena and Ole's Gifts for $11.50 plus $3.50 shipping.

Chocolate Almond Cake Recipe

Here's another great recipe to use in that Almond Cake pan available at Lena and Ole's Gifts and described in another entry under the Specialty Kitchen Utensils.

• Beat together well 1/14 cup sugar, 1 large egg, 1/2 cup milk, 1 tsp. almond extract, & 1/2 tsp. vanilla.
• Melt 2 squares (2 oz.) unsweetened chocolate with 1 stick (1/2 cup) butter in microwave or over low heat on range and add to mixture.
• Add 1 1/4 cup flour and 1/2 tsp. baking powder and mix well.

Pour into almond cake pan which has been greased well with shortening.  Bake at 355 degrees F. for 50 minutes to 1 hour or until a tester or toothpick comes clean.  Cool in pan for 5 minutes.  Tap gently on edge of pan and turn out onto cooling rack.  Sprinkle with powdered sugar while still warm.  Slice and enjoy.

Butterscotch Peanut Butter Bars Recipe — no bake

One of my favorite recipes came from the kitchen of my Aunt Anna — it’s quick and easy and keeps your kitchen cool in the summer!

 

• Melt together over low heat 12 oz. of butterscotch chips, 1/2 cup butter & 1 cup smooth peanut butter & cool the mixture.
• Add 1 (6oz) pkg. of minature marshmallows (colored ones make it very pretty but white will do) and 1 cup of flaked coconut.
• Immediately pour into a 9 inch by 9 inch buttered pan and store in the refrigerator until ready to eat.
• Makes 16 bars (more or less) depending on how large you cut them.  
• Enjoy!