Cereal Cookies

1 c shortening

1 c sugar

1 c packed brown sugar

2 eggs

1 t vanilla

3 c corn flakes, crushed

1 c quick cooking oats

1 ¼ t baking soda

1 ½ c flour

1 t baking powder

½ t salt

1 c chopped pecans or 1 c coconut or ½ c toffee almond bits and ½ c sliced almonds

Cream together shortening and sugars; add eggs and vanilla and mix well.  Fist together dry ingredients and add to dough, mixing well.  Stir in pecan and/or coconut.  Bake at 375º for about 10 minutes.

Suggestion:  Double the recipe and put both 1 c coconut and 1 c pecans in the dough.

Deleted recipe.....

WALNUT PUMPKIN CHOCOLATE CHIP COOKIES

Heat oven to 350

Cream together: 1/2c shortening (Crisco), 1c sugar, 1c pumpkin, 1 egg.

Sift together: 1t salt, 1t soda, 1t baking powder, 1t cinnamon, 1/2t nutmeg, 1/2t ginger and 2c flour.
Stir into creamed mixture.

Add: 1 package of chocolate chips and chopped walnuts to taste.

Drop by teasponfulls on lightly greased cookie sheet and bake for
10- 12 minutes. Parchment paper works well with these.

These are a soft and moist cookie.  Very good.



                                       

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Sweet Potato and Carrot Soup with Cardamom

2 T butter or vegetable oil

1 onion, diced

½ t cardamom

¼ t ground turmeric

¼ t ground ginger

¼ t red pepper flakes

¼ t cinnamon

1 pinch cayenne pepper

1 (14 oz) can chicken broth

2 c water

2 large sweet potatoes, peeled and diced

3 carrots, peeled and chopped

Salt and pepper to taste

Heat the butter or oil in a large pan over medium high heat.  Stir in onions and cook until golden brown. 5-7 minutes.  Season with cardamom, turmeric, ginger, red pepper flakes, cinnamon, and cayenne; cook until fragrant, about 1 minute.

Pour in chicken broth and water.  Add sweet potatoes and carrots.  Bring to a boil over high heat then reduce heat to medium low.  Cover and simmer until the vegetables are tender, about 25-30 minutes.  Remove from heat and puree in batches until smooth.  Serve hot.

Yield: 6 servings

SWEET AND SPICY SWEET POTATOES   (These are so good, I can't rave enough about them)

2 lbs. medium sweet potatoes, peeled

2 TB. butter, cut up

1/2 cup sugar

1/4 sup orange juice

1/4 tsp each ground cayenne and ground cinnamon

1. Heat oven to 350 degrees F.   Line a 15 x 10 in. baking pan with nonstick foil.   Halve sweet potatoes, cut into 3/4 inch thick wedges, then cut wedges crosswise in half.   Place on lined baking pan.   (my note:   I used a glass baking dish, sprayed it with an oil spray and it worked perfectly)

2. Melt butter in a small glass bowl in microwave.   Stir in sugar, orange juice, cayenne and cinnamon.   Microwave 1 to 2 minutes until mixture is syrupy.

3. Pour syrup over sweet potatoes, toss to coat evenly.

4. Roast 40 to 45 minutes, stirring a couple of times, until tender and glazed.

Prep: 25 minutes
Bake: 25 minutes

Ingredients

• 1/2 cup butter, softened
• 1-1/3 cups sugar
• 1-1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 2 eggs
• 1 cup canned pumpkin
• 1/2 cup dairy sour cream
• 1/4 cup milk
• 1 tsp. vanilla
• 1-1/2 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)

Directions

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 F 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.

These are very good but not really healthy I used the fresh pumpkin from the garden.

Roast Pumpkin Seeds

Planning a trip to a pumpkin patch? Searching for the perfect pumpkin or a bunch of pumpkins is a fun family event. A tasty way to get the most out of pumpkins is roasting the seeds for snacking. Here's how to do it:

1. Cut a fresh, well-ripened pumpkin in half. Remove the membrane and seeds. Remove most of the pulp from the seeds (leaving some pulp on is okay because it adds to the flavor; for the same reason, do not rinse the seeds.
2. Heat oven to 300. Spread 1-tablespoon vegetable oil in a shallow pan. Sprinkle seeds over oil in single layer. Sprinkle 1-teaspoon salt over seeds.
3. Bake 20 to 30 minutes or until lightly browned; cool.

Happy munching!

This is a very easy recipe to make roasted pumpkin seeds I made a batch of these this afternoon.

I like to spice mine up a bit use what ever seasonings you like I used garlic salt and a dash of cayenne pepper. Mmmmm good.

I'm sure we all have our favorite pie crust, but this one seems to be both tasty and flaky.

BASIC PIE DOUGH

Makes enough for 1 double crust 9 inch pie

 2 1/2 cups (12 1/2 oz) All purpose flour, plus more for dusting work surface

1 tsp Salt

2 TB Sugar

1/2 Cup shortening chilled (cut into pieces after chilling)

12 TB cold butter cut into cubes (cut these smaller than shortening)

6 - 8 TB ice water

 If you don't have a food processor, ignore that part and cut the fat into the flour however you usually do it.   In the food processor, pulse dry ingredients until just combined.  Add the shortening and pulse about 10 times, scatter the butter into the flour mixture, and pulse another 10 times.   The mixture should be pale yellow and resemble coarse crumbs, with no butter bits larger than a small pea.   Turn the mixture into a medium bowl.  

Sprinkle 6 TB of the ice water over the mixture.   With a rubber scraper, use a folding motion to mix (adding up to 2 more TB of water if needed).   When the dough sticks together, divide into 2 balls and flatten each into a 4 inch disk.   Wrap each with plastic and refrigerate for at least 1 hour before rolling.

LEMON CREAM CHEESE PIE  (courtesy of Bosch store)   Makes one 9" pie.

Graham Cracker Crust

1 Sleeve Graham Crackers, broken (about 10 crackers)

1/4 cup sugar

6 TB melted unsalted butter

Lemon Curd:  (have all your ingredients ready because you will be stirring)

1/2 cup sugar

2 TB corn starch

pinch salt

3/4 cup cold water

3 large egg yolks

1 1/2 tsp lemon zest and 1/4 cup lemon juice

1 TB butter

Cream Cheese Filling:

4 oz. cream cheese, softened

3 TB sugar

1/2 cup sour cream

1 tsp vanilla

4 oz. whipped topping, thawed

Graham Cracker Crust:

Pulse graham crackers and sugar in food processor.   Pour in a little bit of melted butter at a time in between pulses until all is mixed together.   Press mixture firmly into a 9 inch pie plate.  ( you can even use a 10 inch pie plate since there is lots of crust mixture and more filling than you need for a 9 inch, unless you really like lots of filling)

Lemon Curd:   Mix together the sugar, corn starch, salt and water in a sauce pan over medium heat, whisking until the mixture thickens and comes to a simmer.   Whisk in 1 egg yolk at a time, then whisk in the lemon zest and juice, and finally the butter.   (the teacher did not temper the eggs and it worked well)   Cook for a minute, whisking constantly.   Cover with plastic wrap and let cool in refrigerator until cream cheese filling is ready.   (I asked about making the curd a day early but the teacher said it would be too firm to spread on the filling)

Cream Cheese Filling:

Beat sugar into cream cheese, blend in sour cream and vanilla, and fold in whipped topping.

 Spoon cream cheese filling into crust and smooth out the top.   Spoon lemon curd over cream cheese filling and smooth out the top.   Cover with plastic wrap and chill for at least an hour before serving.   (best to chill overnight)