Coming Events

Please call the Daily News, 347-3241, if you are anticipating any changes in your organizationís meetings.

Thurs., Dec. 18
Preschool Storytime, 10 a.m., Ten Sleep Library.
Birthday Lunch, 12 p.m., Ten Sleep Senior Citizensí Center.
Sweet Talkers Toastmasters, 12 p.m., Cow Camp Restaurant.
Bridge, 12:30 p.m., Thermopolis Senior Citizensí Center.
Party Bridge, 12:45 p.m., Worland Senior Citizensí Center.
Pickleball, 1:30-3 p.m., Worland Community Center Complex.

Fri., Dec. 19
Adaptive Aerobics, 9 a.m., Worland Senior Citizensí Center.
Worland Food Pantry, 9:30-11:30 a.m., 620 Big Horn.
Fun Band, 10 a.m., Worland Senior Citizensí Center.
Bridge, 12:30 p.m., Thermopolis Senior Citizensí Center.
Pinochle, 1 p.m., Worland Senior Citizensí Center.
Christmas Craftmaking, 1:30 p.m., Ten Sleep Library.
Christmas Parade of Lights, 6:30 p.m., Downtown Ten Sleep.

Sat., Dec. 20
Celebrate Recovery, 5 p.m., Conference Room, Worland Community Center Complex.

Continued in today's issue of the DAILY NEWS. Subscribe here

Northern Wyoming Daily News

Ten Sleep Library hosts
ĎSpecial Craft hourí

DAILY NEWS photo by Christine Weber
Left, Ten Sleep librarian Veronica Risch demonstrates a holiday craft to Cole Nichols during a special craft hour last Friday at the Ten Sleep Library. The next craft hour will take place on Tuesday, Dec. 30 at 1 p.m. and Risch will teach children a special craft. Left, Jody Smith helps her daughter Siri color a Christmas house during a special craft hour at the Ten Sleep Library last Friday. Preschoolers are invited to visit Santa Claus today during story hour at 10 a.m. Then Santa is going back to the North Pole to make sure all the presents are packed for his delivery flight on Dec. 24.

Local Flavor
by Susan Lockhart

Weíre cooking with pumpkin this week. Yesterday we shared some pumpkin cookies, today we have pumpkin cakes to share.
If you think carrot cake is so incredible it canít be improved upon, think again. Our first recipe for Pumpkin Carrot Cake is like plain old carrot cake on steroids.

Pumpkin Carrot Cake
2 cups flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
3/4 cup milk
1 1/2 teaspoons lemon juice
3 large eggs
1 1/4 cups pure pumpkin
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
1 can (8 oz.) crushed pineapple
1 cup (about 3 medium) carrots, grated
1 cup coconut
1 1/4 cups nuts, divided
Cream Cheese Frosting:
11 ounces softened cream cheese
1/3 cup butter, softened
3 1/2 cups powdered sugar, sifted
1 teaspoon vanilla extract
2 teaspoons orange juice
1 teaspoon grated orange peel
Combine flour, baking soda, cinnamon and salt in small bowl. Combine milk and lemon juice in liquid measuring cup (mixture will appear curdled).
Beat eggs, pumpkin, granulated sugar, brown sugar, oil, pineapple, carrots and milk mixture in large mixer bowl; mix well. Gradually add flour mixture; beat until combined. Stir in coconut and 1 cup nuts. Pour into two greased and floured 9-inch cake pans.
Bake at 350 degrees for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 15 minutes. Remove to wire racks to cool completely.
For Cream Cheese Frosting combine cream cheese, butter and sifted powdered sugar in large mixer bowl until fluffy. Add vanilla, orange juice and grated orange peel; beat until combined. Spread between layers, on sides and top of cake. Garnish with remaining nuts. Store in refrigerator.

Sour Cream Pumpkin Bundt Cake
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoons butter or margarine
3 cups flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup (2 sticks) butter or margarine
4 large eggs
1 cup pure pumpkin
1 container (8 oz.) sour cream
2 teaspoons vanilla extract
1 1/2 cups sifted powdered sugar
2 to 3 tablespoons orange juice or milk
For the streusel, combine brown sugar, cinnamon and allspice in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly.
For batter, combine flour, cinnamon, baking soda and salt in medium bowl. Beat granulated sugar and butter in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream and vanilla extract; mix well. Gradually beat in flour mixture.
To assemble, spoon half of batter into a greased and floured 12-cup bundt pan. Sprinkle Streusel over batter, not allowing Streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan.
Bake at 350 degrees for 55 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely.
For the glaze, combine powdered sugar and orange juice or milk in small bowl; stir until smooth. Drizzle glaze over cooled cake.

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