Braille Monitor                                                                 February 1985




by Susan Benbow

(Note: Susan Benbow is a stalwart Federationist from New Mexico. Her recipe will make you glad.)

16 oz. pkg. semi-sweet chocolate pieces

1/2 cup sugar

1/3 cup rum

3 tablespoons light corn syrup

2 cups crushed vanilla wafers

1 cup ground walnuts sugar

In a saucepan melt chocolate pieces over low heat. Remove from heat. Stir in sugar, rum, and corn syrup. Fold in vanilla wafers and nuts. Shape mixture in to 1-inch balls, using 2 teaspoons mixture for each. Roll in additional sugar. Store in an air tight container for several days. Makes 4 dozen balls.


by JoAnn Ferguson

(Note: Miss Ferguson is one of the newer staff members at the National Center for the Blind. Her recipe for Pumpkin Cake Roll is a good one, a fact which can be verified by those attending the Christmas dinner at the Center in mid-December.)

First Bowl:

Beat 3 eggs on high speed with a mixer for 5 minutes, then gradually beat in 1 cup of granulated sugar. Stir in 2/3 cup of pumpkin and 1 teaspoon of lemon juice.

Second Bowl:

Stir together 3/4 cup of flour, 1 teaspoon of baking powder, two teaspoons of cinnamon, 1 teaspoon of ginger, 1/2 teaspoon of nutmeg, and 1/2 teaspoon of salt.

Fold both bowls together with a spoon then pour mixture into a greased and floured 15 by 10 by 1 inch pan and top it with 1 cup of finely chopped walnuts. Bake at 370 degrees for 15 minutes. Take out of oven and out of the pan onto a towel sprinkled with powdered sugar. Suggestion: Before you take it out of the pan, take a knife and go around the edges before you take the mixture out of the pan.

Starting at the narrow end, roll towel and cake together and let them cool for about an hour.


1 cup powdered sugar

2 3-ounce packages of cream cheese

4 tablespoons of margarine

1/2 teaspoon of vanilla

Beat smooth with mixer

Unroll towel and spread filling on top, then roll together again and chill.