Caramel Apple Cookies Ingredients Recipes Home Make Printer Friendly 1/2 cup butter, softened 1 1/4 cups packed brown sugar 1 teaspoon baking soda 1 teaspoon apple pie spice 1/4 teaspoon salt 1 egg 1/2 cup apple juice or milk 2 1/4 cups all-purpose flour 1/4 cup whole wheat flour or all-purpose flour 1 large tart apple (such as Granny Smith), peeled, cored, and coarsely shredded (about 1 cup) 1/2 cup packed brown sugar 3 tablespoons butter 3 tablespoons apple juice 2 2/3 cups powdered sugar 1/2 cup finely chopped pecans, toasted Preparation 1. In a large mixing bowl beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add 1 1/4 cups brown sugar, baking soda, apple pie spice, and salt. Beat until well combined, scraping sides of bowl occasionally. Beat in egg until well combined. Add 1/2 cup apple juice; beat on low speed until combined (mixture will look curdled). Beat in as much of the flours as you can with the mixer; stir in any remaining flour. Fold in apple. 2. Drop dough by slightly rounded teaspoons 2 inches apart onto parchment paper-lined cookie sheets. Bake in 350° oven about 10 minutes or until tops are lightly browned. Let stand 2 minutes on cookie sheets. Transfer cookies to wire racks to cool. 3. In a small saucepan heat and stir 1/2 cup brown sugar, 3 tablespoons butter, and 3 tablespoons apple juice over medium heat until sugar dissolves. Remove from heat. Whisk in powdered sugar. Spread frosting on cooled cookies and immediately sprinkle with pecans. If frosting begins to harden, stir in a small amount of apple juice to make spreading consistency. Makes about 3 dozen cookies. Storage: Store frosted cookies in an airtight container in the refrigerator up to 3 days or freeze up to 3 months
Sour Cream Pumpkin Bars Ingredients Recipes Home Make Printer Friendly 1/2 cup butter, softened 11/3 cups sugar 11/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 2 eggs 1 cup canned pumpkin 1/2 cup dairy sour cream 1/4 cup milk 1 teaspoon vanilla 11/2 cups all-purpose flour 1/2 cup whole wheat flour 1 cup chopped pecans or walnuts Browned Butter Frosting (recipe follows) Chopped pecans or walnuts (optional) Preparation 1. Grease a 15x10x1-inch baking pan; set aside. 2. In a large mixing bowl, beat the butter with an electric mixer for 30 seconds. Beat in sugar, baking powder, baking soda and salt until combined. Add eggs, pumpkin, sour cream, milk, and vanilla; beat until combined. Add all-purpose and whole wheat flours; beat until combined. Stir in 1 cup nuts. 3. Spread mixture evenly into prepared baking pan. Bake in a 350° oven about 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack. 4. Prepare Browned Butter Frosting; spread over cooled bars. If you like, sprinkle with additional nuts. Cut into bars. Makes 48 bars. Browned Butter Frosting: In a small saucepan, heat 1/2 cup butter over low heat until melted. Continue heating until the butter turns a light brown. Remove from heat and transfer butter to a medium mixing bowl. Add 3 cups powdered sugar, 2 tablespoons milk and 1 teaspoon vanilla. Beat with an electric mixer until combined. Beat in additional milk, 1 teaspoon at a time, to make a spreadable frosting. Use immediately. Makes about 1 cup.
Lemon on Lemon Shortbread Cookies Ingredients Recipes Home Make Printer Friendly 1 1/4 cups all-purpose flour 3 tablespoons sugar 1 1/2 teaspoons finely shredded lemon peel 1/2 cup butter Lemon Icing (recipe follows) Coarse decorating sugar, optional Preparation 1. In a large mixing bowl, combine flour, sugar, and lemon peel. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Knead gently until dough comes together and forms a ball. 2. To make wedges, on an ungreased cookie sheet, pat dough into an 8-inch circle. Make a scalloped edge. Cut circle into 16 wedges. Leave wedges in circle (do not separate). 3. Bake in a 325° oven about 25 minutes or until edges start to brown and center is set. Recut circle into wedges while warm. Cool on cookie sheet 5 minutes. Remove and cool on wire rack. 4. Make Lemon Icing. Drizzle over wedges. Sprinkle with coarse decorating sugar, if you like. Store cookies in an airtight container for up to 3 days or freeze in a freezer container for up to 3 months. Makes 16 shortbread cookies. Lemon Icing: In a small bowl combine 1 cup powdered sugar and 1 tablespoon lemon juice. Stir in additional lemon juice, 1 teaspoon at a time, until icing reaches a drizzling consistency.
Latte Checkerboards Ingredients Recipes Home Make Printer Friendly 3/4 cup butter, softened 1 cup sugar 1/2 teaspoon baking powder 1/4 teaspoon salt 1 egg 1 teaspoon vanilla 2 cups all-purpose flour 11/2 teaspoons instant espresso coffee powder 1 teaspoon water Preparation 1. In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add sugar, baking powder and salt. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Divide dough in half. 2. Combine coffee powder and water. Knead into one portion of dough. Shape each dough portion into a rectangular log that is about 6 inches long and 2 inches wide. Wrap logs in waxed paper or plastic wrap and chill for 1 hour. With a sharp knife, cut each log lengthwise into four slices. Alternating colors, stack the slices to form two four-layer logs. Press dough together to seal layers. Wrap logs in waxed paper or plastic wrap, and chill for 30 to 60 minutes or until firm. 3. Place logs on a cutting surface with a solid color facing up. Using a sharp knife, cut each log lengthwise into four slices. (Each will have four layers in alternating colors.) Stack four slices of dough, alternating colors for a checkerboard effect. Repeat with remaining slices for second log. Trim edges to straighten. Wrap and chill for 1 to 2 hours or until firm. 4. Cut each log crosswise into 1/4-inch-thick slices. Place slices 2 inches apart on ungreased cookie sheets. Bake in 375° oven for 10 to 12 minutes or until edges are lightly browned. Transfer cookies to wire racks and let cool. Makes about 48 cookies
Chocolate-Cranberry Biscotti Ingredients Recipes Home Make Printer Friendly 1/2 cup butter, softened 2/3 cup sugar 1/3 cup unsweetened cocoa powder 2 teaspoons baking powder 2 eggs 2 cups all-purpose flour 1/2 cup semisweet chocolate pieces 1/2 cup dried cranberries or dried cherries Melted white baking chocolate (optional) Preparation 1. Lightly grease a large cookie sheet; set aside. In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add sugar, cocoa powder and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in eggs until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in chocolate pieces and dried cranberries or cherries. 2. Divide dough in half. Shape each dough portion into a 9-inch-long roll. Place rolls on prepared cookie sheet, 5 inches apart; flatten logs slightly until about 2 inches wide. 3. Bake in a 375° oven about 20 minutes or until a wooden toothpick inserted near center comes out clean. Cool on cookie sheet for 1 hour. (For easier slicing, wrap cooled rolls in plastic wrap and let stand overnight at room temperature.) 4. Use a serrated knife to cut each roll diagonally into 1/2-inch slices. Place slices, cut sides down, on an ungreased cookie sheet. Bake in a 325° oven for 8 minutes. Turn slices over and bake for 7 to 9 minutes more or until dry and crisp. (If baking slices after cooling the logs only 1 hour, you may need to bake 1 to 2 minutes longer per side.) Transfer to a wire rack and let cool. 5. If you like, drizzle with or dip cooled biscotti in melted white baking chocolate. -------------------------------------------------------------------------------- Makes about 28 cookies. You could make changes to this recipe by 1. omitting choc chips and use white choc chips. 2. omit cocoa powder and use either chips. 3. substitute raisins for cranberries.
Pumpkin Oatmeal Cookies 2 cups flour 1 1/3 cups old fashioned oats 1 tsp baking soda 1 tsp cinnamon 1 cup butter 1 cup sugar 1 cup brown sugar 1 cup pumpkin 1 egg 1 tsp vanilla 1 cup pecans or walnuts, shopped and toasted 3/4 cup raisin (I leave these out) Cream butter with the sugars in large mixer bowl. Beat until creamy, add in pumpkin, egg, and vanilla until well mixed. Add all dry ingredients and mix well. Stir in nuts, and raisins. Drop cookies onto cookie sheets (I make mine about the size of a golf ball). Bake in a preheated 350º oven for 12-16 minutes, dependinig on the size of the cookie (they need to be lightly browned).
Cream Cheese Pumpkin Muffins From Test Kitchen Favorites 2004 I first made this recipe back in 1987 and have since made it many times over the years because it's my children's favorite muffin recipe. Frosting Ingredients: 1 package (8 ounces) cream cheese, softened 1 egg 1 tablespoon sugar MUFFIN: 2-1/4 cups all-purpose flour 3 teaspoons pumpkin pie spice 1 teaspoon baking soda 1/2 teaspoon salt 2 eggs, lightly beaten 2 cups sugar 1 cup canned pumpkin 1/2 cup canola oil 24 pecan halves, optional DIRECTIONS For the filling, in a small mixing bowl, beat the cream cheese, egg and sugar until smooth; set aside. In a large bowl, combine the flour, pumpkin pie spice, baking soda and salt. Beat the eggs, sugar, pumpkin and oil; stir into dry ingredients just until moistened. Divide half of the batter among 24 greased or paper-lined muffin cups. Drop filling by teaspoonfuls over batter. Top with remaining batter. Place a pecan on each muffin if desired. Bake at 350° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Pumpkin Cookie Pops 1/2 cup butter or margarine 3/4 cup maple syrup 1/2 cup granulated sugar 1 egg 1 tsp. vanilla extract 1 cup solid pack pumpkin 2 1/2 cups flour 1 tsp. baking powder 1 tsp. baking soda 1 tsp. ground cinnamon lollipop or popsicle sticks candied green cherries, sliced Pumpkin Icing Chocolate Glaze Preheat oven to 350 degrees. In large bowl cream the butter, syrup and sugar until light. Add egg, vanilla and pumpkin; mix well. Combine the dry ingredients; sift together and add to pumpkin mixture, mixing well. Drop rounded tablespoons of batter onto greased cookie sheets. Insert sticks into the side of the unbaked cookies. At the opposite side, insert a green cherry slice for stem. Bake for 15-20 minutes. Remove from sheets and cool on rack. Frost with the icing and glaze-below. Pumpkin Icing: Combine 1 3/4 cups confectioners' sugar with 2 tablespoons water, two drops of yellow food coloring and one drop red coloring; mix until smooth. Frost the cookies and allow to dry. Chocolate Glaze: Melt 1/4 cup semi-sweet chocolate chips with 1 tablespoon butter, mixing well. Using a small clean paint brush or toothpick, dipped in the glaze, paint on faces to each pumpkin cookie.
Red Hot Chunky Apple Sauce 4 Granny Smith apples (about 2 lbs) 1/2 cup orange juice 1 cup whole cranberries 1/4 cup granulated sugar 1/4 cup brown sugar 3 tblsps red hot candies or cinnamon decor candy 1 tsp pure vanilla extract Peel and core the apples. Cut them into 1/4" dice. Bring the orange juice to a boil in a saucepan and add the apples, cranberries, sugars and red hot candies. Cook, covered, for 8 to 10 minutes, until the cranberries have popped and the apples are soft. Carefully blend in the vanilla. Heap the chunky applesauce into glass or china compote dishes. Sprinkle a few red hots on top. For a smoother applesauce, put the cooked fruit mixture into the food processor and pulse a few times. Substitute cinnamon to taste for the red hots for a less spicy, classic applesauce.
fall whats fall it's 102 heat index and no breeze to be had... any way when fall comes we will try some of these..
We definately have fall. Last night it was in the 50s and the night before the 40s or lower 30s. Daytime high were in the 60s, but today, suppose to be 70s. Yup! it's getting to be fall here. I put the heat on in the morning to take the chill off then I shut if off.
OhioGrandma, I will send you some heat then you wouldn't have to turn anything on to take any chill out, if you send me some cool weather Please!!!!!
I love all the pumpkin ones. I love pumpkin, but I can't bring myself to make just one recipe. Once the can has been opened to pull that one cup, I have to make more stuff. If I don't have recipes in mind, I just don't make anything. I'm not even sure if that made sense. I think I should have been in bed 3 hours ago...lol.
Hahahahahaha! I wish I lived somewhere where that was an option. Ok, technically that is, but I'm not really too keen on paying $12 for a pumpkin that I might get three cups out of. Our pumpkins are VERY costly.
I don't get it, pumpkins are so expensive.............. our homeschool group is taking a field trip to a farm that has hay rides and you get to pick your own pumpking...... $5 per person!!! (but they are that much in the grocery store and more at a stand). I would never take the time to make home made pumpkin stuff, just the seeds are enough work.
