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Pumpkin Pudding Cake Serves 8


For the cake:


1 ¼ cups all-purpose fl our 2 teaspoons baking powder ¾ cup granulated sugar 2 teaspoons pumpkin pie spice ½ teaspoon salt ½ cup pumpkin puree ¼ cup milk


¼ cup melted butter 1 ½ teaspoons vanilla extract


For the topping: ½ cup granulated sugar


Preheat the oven to 350°F. In a medium bowl, whisk together the fl our, baking powder, sug- ar, pumpkin pie spice and salt. In a separate medium bowl, whisk together the pumpkin, milk, butter and vanilla. Dump the dry ingre- dients into the wet ingredients and mix well. Spread the batter into a deep 8-by-8-inch bak- ing pan. For the topping, combine the sugars and pecans in a small bowl. Sprinkle the mix- ture over the cake batter. Pour the hot water over top of the entire cake. Bake for 35 to 40 minutes or until the cake is set in the middle. Serve hot with ice cream.


½ cup brown sugar ½ cup chopped pecans 1 ½ cups hot water


Statement of Ownership, Management and Circulation


Glazed Pumpkin Donuts Yields a dozen donuts, plus donut holes


For the donuts: 3 cups cake fl our*


2 teaspoons baking powder 1 teaspoon salt


1 tablespoon pumpkin pie spice ½ cup granulated sugar 2 tablespoons butter 2 egg yolks


½ cup pumpkin puree ½ cup sour cream


Canola or peanut oil for frying For the glaze: ¼ cup warm milk


1 teaspoon vanilla extract 2 cups powdered sugar Pinch of salt


In a medium bowl, whisk together the fl our, baking powder, salt and pumpkin pie spice. In a separate bowl, cream the sugar and but- ter. Add the egg yolks and pumpkin and mix well. Add a third of the dry ingredients to the pumpkin mixture; mix well. Then, add half of the sour cream. Repeat, ending with the re- maining dry ingredients. Cover the dough and chill for an hour. After it has chilled, dump the dough onto a fl oured surface. Roll it out to ½-inch thickness. Use a fl oured 2 ½ to 3-inch donut cutter (or one large circle cutter and one small circle cutter) to cut out the donuts. Re- roll excess dough or cut out additional donut holes. To a heavy-bottomed pot, add a cou- ple inches of oil. Heat the oil over medium to 350°F. When the oil is hot, add the donuts


1. Publication Title: Oklahoma Living 2. Publication Number: 1064-8968 3. Filing Date: 9/20/16 4. Issue Frequency: Monthly 5. Number of Issues Published Annually: 12 6. Annual Subscription Price: $3.48 7. Complete Mailing Address of Known Offi ce of Publication: 2325 E I-44 Service Rd, Oklahoma City, OK 73111-8219; Contact Person: Kirbi Mills; Telephone: 405-478-1455. 8. Complete Mailing Address of Headquarters or General Business Offi ce of Publisher: 2325 E I-44 Service Rd, Oklahoma City, OK 73111-8219. 9. Full Names and Complete Mailing Addresses of Publisher, Editor, and Managing Editor: Publisher: Oklahoma Association of Electric Cooperatives, 2325 E I-44 Service Rd, Oklahoma City, OK 73111- 8219; Editor: Anna Politano, 2325 E I-44 Service Rd, Oklahoma City, OK 73111-8219; Managing Editor: None 10. Owner: Oklahoma Association of Electric Cooperatives; Complete Mailing Address: 2325 E I-44 Service Rd, Oklahoma City, OK 73111-8219. 11. Known Bondholders, Mortgagees, and Other Security Holders Owning or Holding 1 Percent or More of Total Amount of Bonds, Mortgages, or Other Securities: None. 12. Tax Status: The purpose, function, and nonprof- it status of this organization and the exempt status for federal income tax purposes has not changed during preceding 12 months. 13. Publication Title: Oklahoma Living 14. Issue Date for Circulation Data Below: August 2016


Glazed Pumpkin Donuts


a few at a time. Cook until golden on both sides. Drain on paper towels. For the glaze, combine the warm milk, vanilla, powdered sugar and salt in a medium bowl and mix well. Place a wire cooling rack over a baking sheet. Dip the donuts into the glaze and place them on the wire rack. Allow the glaze to set up for about 15 minutes. *Note: If you don’t have cake fl our, substitute 2 ½ cups plus 2 table- spoons all-purpose fl our, combined with 6 ta- blespoons cornstarch.


15. Extent and Nature of Circulation (Average No. Copies Each Issue During Preceding 12 Months/ No. Copies of Single Issue Published Nearest to Filing Date): A. Total Number of Copies (Net press run): 321,551 / 322,390. B. Paid and/or Requested Circulation: (1) Paid/Requested Outside-County Mail Subscriptions Stated on Form 3541: 319,042 / 319,864. (2) Paid In-County Subscriptions Stated on Form 3541: None. (3) Sales Through Dealers and Carriers, Street Vendors, Counter Sales, and Other Non-USPS Paid Distribution: None. (4) Other Classes Mailed Through the USPS: None. C. Total Paid and/or Requested Circulation: 319,042 / 319,864. D. Free Distribution by Mail: (1) Outside- County as Stated on Form 3541: 1,667 / 1,679. (2) In-County as Stated on Form 3541: None. (3) Other Classes Mailed Through the USPS: 100 / 100. (4) Free Distribution Outside the Mail: 440 / 440. E. Total Free Distribution: 2,207 / 2,219. F. Total Distribution: 321,249 / 322,083. H. Copies Not Distributed: 303 / 307. I. Total: 321,552 / 322,390. J. Percent Paid and/or Requested Circulation: 99.31% / 99.31%. 16. Publication of Statement of Ownership: Publication Required. Will be printed in the October 2016 issue of this publication. Signature and Title of Editor, Publisher, Business Manager, or Owner: Kirbi Mills, Director of Administrative Services, 9/20/16.


OCTOBER 2016 27


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