Pumpkin Cookies Drizzled in Chocolate

Submitted by Stacey Hutchings

Adapted from Everyday Food

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon ginger
pinch grated nutmeg
1/4 teaspoon salt

1/2 cup unsalted butter, room temperature

1 large egg
1 can (15 ounces) pumpkin

4 ounces semisweet chocolate chips

Preheat oven to 375 degrees. In a medium bowl, whisk together first seven ingredients. Set aside.

In a large bowl, using an electric mixer, beat together butter and sugar until fully combined. Beat in egg. With mixer on low speed, mix in half the flour mixture, then the pumpkin, then the remaining flour mixture, just until combined.

Drop dough by tablespoons onto a cookie sheet lined with parchment paper. Bake for 15 minutes, or beginning to turn golden. Cool on a wire rack.

When cookies are cool, set the rack over a waxed paper. Place chocolate in a small bowl or mug. Microwave for 30 seconds. Stir. Microwave another 30 seconds. Stir. Continue to microwave by 10 second increments until smooth. Drizzle over cookies with a fork, or pour chocolate into a plastic baggie. Cut off a corner to make an 1/8 inch hole. Pipe chocolate over cookies. Refrigerate until chocolate is firm, about 15 minutes.

Apple Bread

Submitted and Demonstrated by Becky Short

• 1 1/2 Cup flour
• 1 tsp. cinnamon
• 1/2 tsp. baking soda
• 1/4 tsp. baking powder
• 1/4 tsp. salt
• 1/4 tsp. nutmeg
• 1 Cup sugar
• 1 Cup finely chopped and peeled apples
• 1/4 Cup oil
• 1 egg

Mix dry ingredients together. Mix in apples. Mix wet ingredients together in a separate bowl and then add to dry ingredients. Bake at 350 degrees for 55-60 minutes.

Printable Version

Fresh Apple Cake

Submitted by Michelle Tolman

• 4 Cup diced and peeled apples
• 2 Cup sugar

Mix together and let stand 1 1/2 -2 hours

Combine:

• 2 well beaten eggs
• 1/2 Cup cooking oil
• 1 tsp. vanilla
• sugar/apple mixture

And then mix in:

• 2 tsp. baking soda
• 2 tsp. cinnamon
• 2 Cup flour
• 3/4 Cup chopped walnuts (optional)

Bake in a well greased 9 x 13 inch cake pan at 350 degees for 50- minutes. Let cool.

Frosting:

• 4 oz. pkg. cream cheese (softened)
• 1 cube butter of margarine (softened)
• 1 tsp. vanilla
• 2 Cups powdered sugar (approximately--you may need more)

After cake is cooled, frost and serve.

Printable Version

Pumpkin Cream Cheese Streusel

Submitted by Heather Hinckley

• 1 3/4 Cup flour
• 3/4 Cup brown sugar
• 1 pkg. cream cheese (8 oz.)
• 3 TB cornstarch
• 2 large eggs
• 1 Cup quick oats
• 1/2 Cup butter, melted
• 1/2 Cup sugar
• 1 tsp. pumpkin pie spice
• 1 can Libby easy pumpkin pie mix (30 oz.)

1. Combine flour, oats and brown sugar in a large bowl. Stir in butter until moistened. Reserve 1 cup mixture for topping. Press remaining oat mixture in a 9 x 13 greased pan.


2. Beat cream cheese, granulated sugar, cornstarch and beat in eggs. Beat in pumpkin pie mix. Pour over crust in pan. Sprinkle reserved oat mixture.


3. Bake at 350 degrees for 45-50 minutes or until knife inserted in center comes out clean. Cool for 1-2 hours before serving.

Zucchini Cookies

Submitted by Michelle Tolman

Mix together:
2 Cup grated zucchini
1 Cup oil
2 eggs
1 tsp. vanilla

Sift together the following:
2 Cup sugar
5 Cup flour
1 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1 tsp. salt

Optional:
nuts, raisins, chocolate chips

Mix dry ingredients with wet ingredients. Use a large scoop and place dough on greased cookie sheet or parchment paper lined cookie sheet. Bake at 375 degrees for 13-14 minutes.

Cinnamon Burst Bread

Submitted by Julie Twitchell

I found this recipe here. This is a really different way to make bread. You usually "proof" the yeast first, but this worked really well. It really did taste like Great Harvest cinnamon bread. Although you will need to be picky about the cinnamon bites you use. Pantry Secrets has some really good ones. The cinnamon chips from the grocery store usually just melt into the bread and you don't get that bite of cinnamon.

Also, my Kitchen Aid won't hold this much dough, so I halved the recipe and it turned out great. My kids ate 1 loaf for dinner last night.

3 TB yeast
1/2 Cup sugar
4 eggs, lightly beaten (1/4 Cup dry egg powder + 1/2 Cup water)
3 3/4 Cup warm water (really warm water)
4 1/2 tsp. salt
3 TB vegetable oil
2 1/2 Cup cinnamon bites
11-12 Cups flour (try using wheat for some of this)

Combine in a mixing bowl 4 cups flour, yeast, and sugar. Add water, eggs, and oil. Beat well to "cake batter" stage. Stir in salt, cinnamon bites, and 7 more cups flour to make bread-dough consistency. Let mixer knead it to the right texture(add up to 1 more cup flour if needed). Place dough in greased bowl, cover and let rise for 1 hour. Shape dough into 4 loaves. Let rise another hour or until doubled in size. Bake at 375 degrees for about 30 minutes. Slice thick and serve warm with butter, or toast in the toaster, or make into french toast. Yummy!

Cook's Note: I don't know if we have ever discussed this, but to boost the rising time, I turn the oven light on and put my dough in the oven. The oven is NOT on. But the light will keep it warm for the dough to rise.

Pumpkin Streusel Muffins

Submitted by Julie Twitchell

I found this recipe in a Taste of Home magazine. It was quite good. I think next time I make it, I will add some cinnamon to the Streusel topping and maybe even double the topping :)

• 1/2 Cup butter, softened
• 1/2 Cup sugar
• 1/4 Cup packed brown sugar
• 2/3 Cup canned pumpkin
• 1/2 Cup buttermilk
• 2 eggs
• 2 TB molasses
• 1 tsp. orange zest
• 2 Cup all purpose flour
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1 tsp. cinnamon
• 1/4 tsp. ginger
• 1/8 tsp. cloves
• 1/4 tsp. salt

Streusel topping:

• 1/3 Cup all-purpose flour
• 3 TB brown sugar
• 2 TB cold butter
• 2 TB rolled oats (optional)

1. Preheat oven to 375 degrees. Cream together butter and sugars until creamy. Beat in pumpkin, buttermilk, eggs, molasses, and orange peel. Combine the dry ingredients in a separate small bowl. Slowly mix in dry ingredients into wet mixture. Stir until combined. Fill greased or paper-lined muffin tins 2/3 full of batter.
2. For topping, combine the flour and brown sugar and oats in a small bowl. Cut in butter with a fork until the mixture is crumbly. Spoon Streusel topping over the muffins and bake for 20-25 minutes or until a toothpick comes out clean. Cool in pan for 5 minutes before removing to a wire rack.