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Page I THE HERALD COOKBOOK Wednesday November 1ST PRIZE CARROT AKE This creamy smooth cheesecake lightly seasoned with and nutmeg and glazed with sour cream is a welcome change rom carrot I cups graham wafer crumbs 1 cup butler melted tsp cinnamon ING medium Ontario carrots peeled and cut in 1 Inch pieces cream cheese softenedHb50og cup packed brown sugar cup alt purpose flour cinnamon nutmeg vanilla TOPPING 1 cup sour cream granulated sugar vanilla tsp nutmeg Crust In a medium bowl combine graham wafer crumbs butter and cinnamon Press into the bottom of a buttered 13x9 pan Refrigerate filling Cook carrots drain and puree in food processor or blender Add and beat well Set aside In a large bowl using an electric mix beat cream cheese and brown sugar until smooth and creamy Beat in flour cinnamon nutmeg and carrotegg mixture until smooth Pour filling onto prepared crust Bake at for to minutes or until edge is set but center Is still soft Remove from Topping Combine sour cream granulated sugar and vanilla carefully spread on top of HOT cake Sprinkle with nutmeg Cool com Refrigerate or until well chilled Makes II servings Preparation lime 30 minutes Baking time 1 hour Chilling time hours Mrs J Morrow Georgetown There mult be a lot of happy families in Ha I ton Hills Judging by the number of tasty recipes Toe Herald place finisher was Florence Corbet She won IS received for Its cookbook contest from amateur chefs spicy pumpkin Ha rod Brown of the Cellar Restaurant this years judge was very impressed by the quality of he entries He Is the coowner of the downtown restaurant specializing In fine dining Mr Brown above picked Mrs Jo Morrow top left as he cookbook contest win- ner She collects Tor her carrot cheesecake Norma Stewart bottom left won second prize for her cold I 2ND PRIZE LEMON SOUFFLE WITH WINE SAUCE envelope unfavoured gelatin cup cold water eggs separated cup fresh lemon Juice grated lemon rind cups sugar 1 cream Method Sprinkle gelatin over cold water to soften set aside Mix egg yolks with lemon Juice rind and cup of sugar Place In double boiler over boiling water and cook stirring constantly until lemon mixture is slightly thickened about minutes Remove from heat and stir in gelatin until dissolved Chili 3040 minutes or unlit mixture mounds slightly when dropped from spoon Beat egg whites until they begin to hold their shape gradually add remaining cup sugar until all has been added and whites arc stiff Beat cream until stiff told whites and cream yolk mixture until no white streaks Pour quart souffle dish and chill hours or more Serve with Wine Sauce ScrvesB cup sugar tsp cornstarch cup water fresh lemon juice grated lemon rind butter licupdrywhllowinc Method In small saucepan mix together sugar and cornstarch Stir In water lemon Juice and rind until smooth Add Bring to a boil lower heat and cook until thickened about minutes Remove from heal and In wine Chill stirring occasionally Norma Stewart Acton 3RD PRIZE SPICY PUMPKIN cup sifted all purpose flour lisp baking powder baking soda Mi tsp unit 1 tsp cinnamon h tsp ground cloves ground ginger itsp nutmeg cup while sugar cup Bee Hive Golden Corn Syrup cup St Lawrence Corn Oil 1 cup canned pumpkin i cup raisins cup chopped walnuts Sift together first ingredients Beat eggs until light Add sugar com syrup com oil and pumpkin and beat thoroughly Make a well in the middle of dry ingredients add II quid Ingredients all at once and stir until well mixed add raisins and nuts and combine well Pour batter Into a loaf pan which has been lined with waxed paper Bake at 325 for 80 minutes If desired glaze when cool by combining Mi cup Bee