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Lewes, Delaware
Jim's Towing Service
November 8, 1996     Cape Gazette
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November 8, 1996
 

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CAPE GAZETTE, Friday, November 8 - November 14, 1996.25 Punkin' Chunkin' recipe contest entrant revels in winning two prizes Ken Kidd of Laurel, won this year's Punkin' Chunkin' pumpkin recipe contest with his pumpkin gingerbread pudding recipe. He was awarded a $40 gift cer- tificate for the Roadhouse Steak Joint. The recipe, basically a bread pudding, is comprised of three separate recipes - pumpkin cran- berry bread and ginger custard are combined for the final product. They are as follows: Pumpkin Cranberry Bread 1 cup canned solid pack pumpkin 1 cup sugar 1/4 cup water 2 eggs 1/4 . vegetable oll 2 cups flour 2 tap. baking powder 1/2 tap. salt 1/4 tap. baking soda 1/4 tap. cinnamon 1/4 tap. ginger 1/8 tap. cloves I cup fresh cranberry Preheat oven to 350 . Mix dry ingredients and set aside. In large bowl, mix wet ingredients with electric mixer. Slowly add dry in- gredients and mix until batter is smooth. Fold in cranberries. Pour batter into two greased 9x4x2-inch loaf pans. Bake at 350 for approximately one hour. Ginger Custard 1/3 cup fresh minced ginger root 3/4 cup sugar 2 tap. water 2 cups milk I cup heavy cream 3 large eggs 3 egg yolks Heat water, sugar and ginger in heavy saucepan. Bring to a boil, stirring constantly, and reduce to simmer for about 5 minutes. Add milk and cream. Return to sim- mer, and remove pan from heat. In heat-proof bowl, beat eggs and yolk together. Slowly add hot milk mixture, whisking with egg mixture. Pumpkin Gingerbread Pudding Preheat oven to 350 . Butter 9x2-inch round cake pan and line bottom with wax paper. Butter paper. Cut 1/4 loaf of bread into 1/4 inch slices. Line sides of pan by gently pressing against the sides. Cut the rest of the loaf in 1/2 inch pieces to measure 4 or 5 cups, then place in the pan. Set aside. Pour egg mixture into bread mixture with a fine sieve to strain ginger pieces. Place cake pan in larger pan. Add water to larger pan to come up half way up the outside of the smaller pan. Bake for about 45 minutes or until custard is set. Cool on rack. Chill until cold - at least 4 hours. Unmold and serve. If de- sired, garnish with fresh mint. Second place went to Hilly Bur- ton Stevens of Milton, with her cranberry pumpkin muffins. Stevens said she learned of the recipe following her trip to Cran- berry World in Plymouth Rock, Mass. this autumn. This was the fourth year Stevens has competed in the recipe contest. She won a $30 gift certificate for the Roadhouse Steak Joint. Her recipe is as fol- lows: Cranberry. Pumpkin Muff'ms 2 cup flour 1/2 cup brown sugar 1 tap. baking soda 1 tap. cinnamon 1/2 tap. nutmeg 1/2 tap. salt 1 cup pumpkin 2 cups Ocean Spray fresh cranberries, coarsely chopped 1/2 cup oil Take care of yours in style. We'd like to introduce our family to your family. We specialize in kids cuts and have all the trendy new looks and Matrix I styling products ' for teens, Plus we make sure morn and dad always leave the salon looking and feeling great! wmatrix HAIR.SKIN.COSMETICS MATRIX. EXPANDING THE SALON EXPERIENCE. Boire's Hair Design Open 6 days a week to sere you 27 Terrace Rd., Rehoboth Beach 227-3861 1/4 cup milk 1/4 cup molasses 1 egg 1/2 cup walnuts (optional) Preheat oven to 350 . Grease muffin pans or use liners. Combine dry ingredients in a medium mixing bowl. Combine remaining ingredients in a sepa- rate mixing bowl. Add liquid ingredients to dry, mixing just until the dry ingredi- ents are moist. Fill each cup 2/3 full with bat- ter. Bake for 30 minutes or until golden brown. Remove from pans and cool on wire rack. Makes 12 muffins. Angle Moon photo Ken Kidd of Laurel, first place winner of the pumpkin recipe contest, puts his arm around Bobbi Murphy, to whom he proposed (and she accepted) during Punkin' Chunk/n'. Rehoboth Historical Society elects officers Elizabeth Hooper was re-elect- ed as president of the Rehoboth Beach Historical Society during the organization's fall meeting on Nov. 2. Others elected were: War- ren McDonald, vice-president; Helen Beiber, secretary; Richard Daley, treasurer, and, as members of the board of directors, Bitsy Cochran, Willard Fitzgerald, Greg Gause, and Irene Simpler. Simpler also serves as curator of The Anna Hazzard Museum, the Historical Society's headquarters on Christ- ian Street. Other members of the board who are continuing in their posi- tions are: Josephine Conaty, Peg McDermott, Bob Raughley, Ellen Smith, Marvin Thomas and Mar- garet Wright. Cochran continues as representative of the City's Board of Commissioners to the Historical Society. At the meet- ing, Simpler announced that the new visiting hours for the Anna Hazzard Museum, effective until the end of April 1997, are from 10 a.m. until 2 p.m. on the first and third Saturdays of each month. She also reported that the museum currently has on display an aerial photograph of Rehoboth Beach taken in 1930. This photograph is on loan to the museum courtesy of Judge Henry Ridgely Horsey. Simpler noted that buildings and other features are shown in "ex- ceptional detail." The photo, with- in its frame, is 36 by 30 inches and covers the area between Scarbor- ough Avenue and the ocean, from Stockley Street past Henlopen Avenue. It was taken by John Beach, father of Jack Beach.  fine apparel for men & women introduces: Teflon Suits Teflon acts as an invisible protection to provide maximum water and stain repellency. Stop by Co, dtot00 to experience this exciting new fabric. 31 Rehoboth Avenue Rehoboth Beach Open Daily