Melba's Swap Shop

Melba's Swap Shop
Published: October 30, 2013
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SWAP SHOP

Add crunch to Halloween

DEAR MELBA: We couldn't have Halloween without pumpkins, so let's share a recipe similar to one I obtained from Chrisann Wedlich of Sugar Land, Texas. This cake will make a special Halloween treat.

PUMPKIN CRUNCH CAKE

1 can (16 ounces) pumpkin

1 can (12 ounces) evaporated milk

11/2 cups sugar

2 teaspoons pumpkin pie spice

1 teaspoon salt

4 eggs

1 box (15 ounces) yellow cake mix

1 cup pecans, chopped

1 cup (2 sticks) butter

• Preheat oven to 350 degrees. Grease 9-by-13-inch baking dish.

• In large bowl, beat pumpkin, milk, sugar, spice, salt and eggs until well mixed.

• Spread in prepared baking dish. Sprinkle dry cake mix over mixture. Sprinkle pecans evenly over cake mix. Thinly slice butter and place on top of pecans. Do not stir. Bake 50 minutes until golden brown on top.

Dave Farrington, Midwest City

DEAR READERS: Don't decide not to carve your jack-o'-lantern this year because it decayed last year. Several things can cause decay, but it won't be as bad if you prepare before you start carving. Make a mixture of 1 tablespoon bleach per quart of water. Put in a spray bottle and spray the outside of the pumpkin. Wipe with a damp cloth.

After carving, spray the pumpkin inside, being sure to spray the cut areas well. Let stand at least 20 minutes to dry. Rub the carved areas with petroleum jelly.

Melba

DEAR MELBA: Please spread the word about the Craft Fair and Gift Boutique that will be from 8:30 a.m. to 3 p.m. Saturday at the Quail Springs United Methodist Church, 14617 N Pennsylvania Ave. Lunch will be available.

Susan Wind, Oklahoma City



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