Milberger's Nursery and Landscaping
3920 North Loop 1604 E.
San Antonio, TX 78247
Open 9 to 6 Mon. through Sat.
and 10 to 5 on Sun.
Three exits east 281, inside of 1604
Next to the Diamond Shamrock station
Please click map for more detailed map and driving directions.
and Cereals Condiments
Desserts Herbs Jellies
Main Dishes Salads
and Dressings Side
Snacks Soups Sugar
CINNAMON PUMPKIN BREAD
(Cherokee County 4H)
2/3 cup mashed pumpkin
3/4 cup flour
1 cup sugar
1 1/2 tsp. cinnamon
1 tsp. baking soda
Preheat oven to 350 degrees. Mix pumpkin, flour, sugar, cinnamon,
baking soda and eggs together. Pour on a cookie sheet covered
with wax paper and bake at 350 degrees for 15 minutes. Cool
8 ounces cream cheese
1 cup powdered sugar
1 tsp. vanilla
1 tbsp. butter
Mix all of the above ingredients thoroughly with mixer and set
2 cups finely chopped pecans
1/2 cup sugar
2 tbsp. water
2 tbsp. melted butter
Mix the above ingredients by hand and set aside.
Spread cream cheese mixture evenly over pumpkin bread. Spread
lightly the pecan mixture over the cream cheese. Pull wax paper
from cake and begin slowly rolling. When completely rolled and
wax paper is removed, wrap in foil and place in the refrigerator
until firm. Remove foil and slice or garnish and leave in a
roll until ready to eat.
Garnish: Chocolate leaves -- Select unblemished rose leaves,
wash and dry thoroughly. Using melted chocolate and a paint
brush, carefully coat the underside of each leaf evenly with
chocolate, taking care not to get any chocolate on the tops
of the leaves. When set, add a second coat. Place on non-stick
parchment (baking paper), chocolate facing upwards, and put
in the refrigerator or in a cool place until set. Place along
the sides or top of the bread with star tip cream cheese filling