Warm From the Oven

 Right now you can find pumpkin recipes 

for everything.

And the good news is that you can

actually find pumpkin on the shelves at the grocery stores this year.

Last year I got organized and 

made a recipe folder specifically for all

those delicious pumpkin recipes that 

I've made and collected over the years.

The one that is always on top are my

Kyle's Great Pumpkin Cookies.

These are the best ever pumpkin cookies for sure.
You can get the recipe by clicking here.

 Finding the right pumpkin 

for the front porch can be 

fun and exciting.

but a pumpkin can be more than that.

Pumpkin is a great source of many

good things, like vitamin E, B6 A, C

and many more.

Besides that it tastes good, it's challenging

to see how many different ways you can use it.

 I decided to try a new cookie this year.
It's called

Pumpkin Caramel Kiss Cookies

They're like a snickerdoodle cookie with pumpkin
and of course,
 a Hershey Caramel Kiss.

The recipe is from the blog
Something Swanky

I did change a couple of things.
I used all butter, no shortening,
I would increase the amount of pumpkin pie spice,
and not bake them on parchment paper,
 I like a crispier bottom cookie.

You"re right, cookies aren't the best

way to get all those nutrients from a pumpkin,

but they sure are pretty tasty.

Enjoy the vegetable of the moment,

PUMPKIN.

Until Next Time-

Seasons Eating-Cookies

Every family has a 

favorite and traditional Christmas cookie

that must be made each year no matter whatever else

doesn't get done.

Our family is no exception.

Each holiday season we make Italian Pizzelles.

They get their name from the Italian word "pizze" meaning

round or flat.

I received my first pizzelle iron as a wedding gift a long time ago.

It was a hand held, make one at a time, press with a long

wooden handle that you held over the burner.

We made lots of cookies using this method.

1991

Then as we got smarter? and the electric version became

available so we modernized our production.

Although it is faster, everyone swears they're not as good.

If you're not familiar with Pizzelles they are generally a light,

crisp anise flavored cookie.  They get their

delicate ornate pattern from the imprinted design

in the iron.

We use Italian Running Man's mom's recipe which has been

passed down.  

It's just one activity that is a "must".

And a yummy one everyone enjoys.

Enjoy a Christmas cookie or two!

Merry Christmas!

Until Next Time-

Peter Peter Pumpkin Eater

If you love cooking with pumpkin,

like I do,

you might have a recipe folder just for pumpkin recipes.
There's nothing like the taste of pumpkin to evoke
the feeling of fall.

My friend, Becky, does and calls it

her "Peter Peter Pumpkin Eater" folder.

That just makes me smile.

But it's a wonderful idea.

I'm on the lookout for some

orange file folders so I can get my pumpkin 

recipes all in one spot.

Here's a terrific pumpkin cookie recipe for your folder.

I've been making these forever and

a couple times each season.

I usually bake up a few of the small pie pumpkins and

freeze the puree.  

But if you need a pumpkin fix quick canned pumpkin is just fine.

Either way these cookies are soft and yummy.

The original recipes calls for raisins and chopped nuts, 

and this delicious maple tasting frosting.

With my families picky taste buds  I have 

made these minus the nuts 

or minus the raisins

or, can you believe this, minus the frosting!

Here's the original recipe and enjoy them 

however your taste buds desire.

The Great Pumpkin Cookies

Cream: 1 cup butter

 1 egg

          1 cup sugar

      Add: 1 teaspoon vanilla

         1 cup pumpkin

In a separate bowl whisk together:

              2 1/2 cups flour (12.5 oz)

        1 teaspoon cinnamon

         1/2  teaspoon nutmeg

1 teaspoon salt

                 1 teaspoon baking powder

            1 teaspoon baking soda

Add flour mixture to the wet ingredients.

Soak 1/2 cup of raisins in boiling water until

plumped. Drain and add.

Add:  1/2 cup chopped nuts

Place dough in the frig for about 1 hour

to firm up the butter so the cookies 

don't spread.

I like big cookies so I use a large scoop to

measure out the dough.  Make them as small or

large as you like.  You'll just have to adjust the baking

time accordingly.

Place cookie dough on baking sheet.

Bake at 350 degrees for about 15 minutes, more or less.

Frosting:

      Place: 3 Tablespoons of butter

1/4 cup milk

            3/4 cup brown sugar

in a small saucepan and bring to a boil.

Cool mixture.

Add: 1 teaspoon vanilla

and enough powdered sugar to 

make the frosting into a spreadable consistency.

(Usually 2 cups)

Kyle's "the Great Pumpkin" Cookies

Until Next Time-