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36 WWW.UNWLA.ORG “НАШЕ ЖИТТЯ”, ВЕРЕСЕНЬ 2014 PUMPKIN BREAD Daria Rekucha, Branch #1 3 1/3 c. flour 1 tsp. baking soda 1 tsp. baking powder 1 tsp. salt 1 tsp. cinnamon 1 tsp. ground cloves 1 tsp. nutmeg 2 c. sugar (or less) 4 eggs 1 c. cooking oil 2 c. pumpkin purée 2 c. raisins Mix all ingredients except raisins with a hand mixer. Stir in raisins. Bake at 325° for 1 hour 15 minutes. PUMPKIN CHEESECAKE Ulana Luciw Dubas 1 ½ c. graham cracker crumbs 4 T. (1/2 stick) melted butter ¼ c. sugar 1 ½ lbs. cream cheese, softened 1 (14-oz.) can sweetened condensed milk 1 (14-oz.) can pumpkin purée 4 eggs 2 tsp. cinnamon ¼ tsp. nutmeg ¼ tsp. ground cloves 1 ½ c. whipping cream ¼ c. confectioner’s (powdered) sugar Preheat the oven to 350°. Add the 4 tablespoons of butter to a 10- or 12-inch springform pan and place it in the oven to melt. Add the graham cracker crumbs and sugar. Stir. Press the mixture into the bottom of the pan and ½ way up the sides. Bake at 350° for 10 minutes. Meanwhile, in a large mixing bowl, com- bine the cream cheese and sweetened condensed milk. Beat at medium-high speed until well combined. Add the pumpkin purée, eggs, cinnamon, nutmeg and ground cloves. Beat at medium speed until smooth. Scrape the sides of the bowl and beat again until the mixture is completely smooth. This may take 1 to 2 minutes. Pour the mixture into the prepared springform pan. Bake at 350° for 60 minutes. Place cheesecake on a wire rack to cool. Run a knife blade along the rim of the springform pan to release the edge of the cake; but do not remove the outer ring of the springform pan just yet. Remove the outer ring when the cake has completely cooled and place the cake in the refrigerator for 2 to 3 hours or over- night. Shortly before serving, prepare the whipped cream. Beat the whipping cream and confectioner’s sugar until stiff peaks form. Spread the whipped cream over the cheesecake. This will hide any “cracks” in the cake’s surface, too! Chill again until you are ready to serve. (From Sharing Our Best (2011), a collection of recipes from Members, their families and friends of the UNWLA, Philadelphia Regional Council) PUMPKIN AND RICE KASHA Old Ukrainian recipe 7 T. rice 3 c. fresh pumpkin (diced into ½-inch cubes) 1 or 2 apples 2/3 c. raisins 1 c. whole milk 1 tsp. vanilla 2 T. sugar pinch of salt Place pumpkin cubes and washed rice into a pot and add twice as much water as there is pumpkin and rice. Bring the water to a boil, add sugar and salt, and stir. Simmer until just a little water remains. Add milk, vanilla, and raisins, and cook over minimal heat for another 10-15 minutes. Meanwhile, peel the apples and dice them. Add apples to the kasha, stir, and continue cooking until the rice and pumpkin are done.
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