Pumpkin Cookies:Combine:
1 Cup Shortening or Butter
3 Cups Sugar
Add:
2 eggs
Mix in:
1 large can pumpkin (30 ounces)
Now add:
1 tsp. vanilla
5 cups flour
And then add:
2 tsp. cinnamon
2 tsp. nutmeg
2 tsp. baking soda
2 tsp. baking powder
1 tsp. saltNow, bake @ 350 for about 10-12 minutes. Let cool & then ice using the following Cream Cheese icing.Cream Cheese Icing:Combine:
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
Gradually mix in:
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extractBlend until smooth. Store in the refrigerator after use.
Showing posts with label pumpkin. Show all posts
Showing posts with label pumpkin. Show all posts
Friday, April 19, 2013
Easy Pumpkin Muffins
1 yellow cake mix
1 can pumpkin
Mix together. Place in cupcake pan and back for 10-15 min 350 degrees.
1 can pumpkin
Mix together. Place in cupcake pan and back for 10-15 min 350 degrees.
Tuesday, July 31, 2012
Pumpkin Snickerdoodle Cookies
Adapted from a recipe I found on pinterest
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 sticks unsalted butter, room temperature
1 cup sugar
1/2 cup dark brown sugar
1 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract
Sugar Mixture:
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Dash of allspice
In a medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. Blend. In a large bowl, beat together butter and sugars on medium speed until well combined. Next, still on medium speed, beat in pumpkin. Then, add the egg and vanilla extract. Beat until combined, but do not over mix. Cover the dough, and refrigerate for one hour, until firm.
Preheat oven to 350 degrees.
Line baking sheets with parchment paper. In a small bowl, mix together the sugar and spices for the sugar coating. Scoop dough and roll into a ball. Roll the dough ball in the sugar mixture, and place on the lined baking sheet, leaving about 2 inches between each cookie. Take a drinking glass with a flat bottom and moisten with water. Dip the glass in the sugar mixture, and use it to flatten the dough balls. Re-sugar the glass as needed.
Bake the cookies for 10-12 minutes. Remove when the centers of the cookies have set. Let cool on the baking pan for approximately 5 minutes, and then transfer to wire cooling racks to cool completely.
Ingredients:
3 3/4 cups
flour
1 1/2 teaspoons baking powder1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 sticks unsalted butter, room temperature
1 cup sugar
1/2 cup dark brown sugar
1 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract
Sugar Mixture:
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Dash of allspice
In a medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. Blend. In a large bowl, beat together butter and sugars on medium speed until well combined. Next, still on medium speed, beat in pumpkin. Then, add the egg and vanilla extract. Beat until combined, but do not over mix. Cover the dough, and refrigerate for one hour, until firm.
Preheat oven to 350 degrees.
Line baking sheets with parchment paper. In a small bowl, mix together the sugar and spices for the sugar coating. Scoop dough and roll into a ball. Roll the dough ball in the sugar mixture, and place on the lined baking sheet, leaving about 2 inches between each cookie. Take a drinking glass with a flat bottom and moisten with water. Dip the glass in the sugar mixture, and use it to flatten the dough balls. Re-sugar the glass as needed.
Bake the cookies for 10-12 minutes. Remove when the centers of the cookies have set. Let cool on the baking pan for approximately 5 minutes, and then transfer to wire cooling racks to cool completely.
Monday, December 24, 2007
Spiced Cinnamon Pumpkin Cupcakes
By: Wendy Connors From cafejohnsoniajustrecipes.blogspot.com
(From the Williams-Sonoma website)
MAKES 36 CUPCAKES
2 2/3 all-purpose flour
2 tsp. baking soda.
2 tsp. baking powder
2 tsp. ground cinnamon
¼ tsp. freshly grated nutmeg
¼ tsp. cloves
1 tsp salt
2/3 cup chopped walnuts
1 cup raisins (I always use Craisins)
1 can (15 oz.) solid pack pumpkin (about 1 ¾ cups)
1 cup firmly packed dark brown sugar
1 cup granulated sugar
1 cup canola oil
4 eggs
FOR THE ICING:
14 oz. pure white chocolate, finely chopped12 oz. cream cheese, at room temperature, cut into tablespoon-size pieces12 Tbsp. (1 ½ sticks) unsalted butter, at room temperature, cut into tablespoon size pieces
Position a rack in center of an oven and preheat to 350 degrees. Line three 12-cup muffin tins with decorative cupcake papers.
To make cupcakes, sift together the dry ingredients. Toss the walnuts and raisins with the flour mixture. This will prevent them from sinking to the bottom of the tins.
In a large bowl, whisk together the pumpkin, sugars, and oil. Add the eggs one at a time, whisking after each addition.
Add the flour mixture in three additions, stirring with a large wooden spoon. Mix until just combined.
Fill the muffin tins about ¾ full. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer the tins to a wire rack and let cool fro 10 minutes, them remove the cupcakes from the tins and let cool completely.
To make the icing, in a double boiler, melt the white chocolate, stirring constantly, until smooth and creamy, 2 to 3 minutes. Let stand until just warm to the touch. In a large blow, using an electric mixer, beat the cream cheese and butter on medium-high speed until smooth and blended. Add the melted chocolate and beat again until smooth. Use the frosting immediately, coloring as desired. Spread 1 to 2 tbsp. of icing over each cupcake and decorate with colored sugars and decorating pens.
Unfrosted cupcakes will stay fresh in an airtight container for up to 2 days. Once frosted, cupcakes are best eaten within 1 day.
(From the Williams-Sonoma website)
MAKES 36 CUPCAKES
2 2/3 all-purpose flour
2 tsp. baking soda.
2 tsp. baking powder
2 tsp. ground cinnamon
¼ tsp. freshly grated nutmeg
¼ tsp. cloves
1 tsp salt
2/3 cup chopped walnuts
1 cup raisins (I always use Craisins)
1 can (15 oz.) solid pack pumpkin (about 1 ¾ cups)
1 cup firmly packed dark brown sugar
1 cup granulated sugar
1 cup canola oil
4 eggs
FOR THE ICING:
14 oz. pure white chocolate, finely chopped12 oz. cream cheese, at room temperature, cut into tablespoon-size pieces12 Tbsp. (1 ½ sticks) unsalted butter, at room temperature, cut into tablespoon size pieces
Position a rack in center of an oven and preheat to 350 degrees. Line three 12-cup muffin tins with decorative cupcake papers.
To make cupcakes, sift together the dry ingredients. Toss the walnuts and raisins with the flour mixture. This will prevent them from sinking to the bottom of the tins.
In a large bowl, whisk together the pumpkin, sugars, and oil. Add the eggs one at a time, whisking after each addition.
Add the flour mixture in three additions, stirring with a large wooden spoon. Mix until just combined.
Fill the muffin tins about ¾ full. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer the tins to a wire rack and let cool fro 10 minutes, them remove the cupcakes from the tins and let cool completely.
To make the icing, in a double boiler, melt the white chocolate, stirring constantly, until smooth and creamy, 2 to 3 minutes. Let stand until just warm to the touch. In a large blow, using an electric mixer, beat the cream cheese and butter on medium-high speed until smooth and blended. Add the melted chocolate and beat again until smooth. Use the frosting immediately, coloring as desired. Spread 1 to 2 tbsp. of icing over each cupcake and decorate with colored sugars and decorating pens.
Unfrosted cupcakes will stay fresh in an airtight container for up to 2 days. Once frosted, cupcakes are best eaten within 1 day.
Tuesday, November 20, 2007
Pumpkin Roll
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 Cup powdered sugar (optional)
DIRECTIONS
1. PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper (or use wax paper). Sprinkle towel with powdered sugar. 2. COMBINE flour, baking powder, baking soda, cinnamon, cloves and slat in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. ** sometimes i go a little heavy on the spices: 2 t. cinnamon, 1 t. pumpkin pie spice & 1/2 t. nutmeg. 3. BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. 4. BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 Cup powdered sugar (optional)
DIRECTIONS
1. PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper (or use wax paper). Sprinkle towel with powdered sugar. 2. COMBINE flour, baking powder, baking soda, cinnamon, cloves and slat in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. ** sometimes i go a little heavy on the spices: 2 t. cinnamon, 1 t. pumpkin pie spice & 1/2 t. nutmeg. 3. BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. 4. BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Thursday, July 5, 2007
Heavenly Pumpkin Muffins (Texas Size)
Recipe By: Claudia Witt (Laura)
Ingredients:
BEAT THE FOLLOWING:
1 1/2 c margarine (softened, nearly melted)
2 c sugar
6 eggs
3 tsp vanilla
1 lg. can pumpkin
COMBINE IN SEPARATE LARGE BOWL:
6 c flour
4 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
1 1/2 tsp cinnamon
3/4 tsp ground cloves
3/4 tsp nutmeg
1 pkg choc chips (milk or semi- sweet or both)
Directions:
Slowly add the wet ingredients to the dry ingredients and mix by hand
until barely mixed. Place in muffins tins and sprinkle tops with sugar. Bake 15-20 minutes for regular size muffins, 20-25 minutes for Texas size muffins.
Ingredients:
BEAT THE FOLLOWING:
1 1/2 c margarine (softened, nearly melted)
2 c sugar
6 eggs
3 tsp vanilla
1 lg. can pumpkin
COMBINE IN SEPARATE LARGE BOWL:
6 c flour
4 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
1 1/2 tsp cinnamon
3/4 tsp ground cloves
3/4 tsp nutmeg
1 pkg choc chips (milk or semi- sweet or both)
Directions:
Slowly add the wet ingredients to the dry ingredients and mix by hand
until barely mixed. Place in muffins tins and sprinkle tops with sugar. Bake 15-20 minutes for regular size muffins, 20-25 minutes for Texas size muffins.
Pumpkin Pancakes
Recipe By: Wendy Connors
Ingredients
1 cup Flour
2 Eggs, separated
1 T Sugar
1 Cup Milk
2 tsp Baking Powder
1/2 Cup (pie filling) Pumpkin
1/2 tsp Salt
2 T Vegetable Oil
1/2 tsp Ground Cinnamon
Directions
Combine Dry ingredients; In another bowl, whisk the egg yolks, milk, pumpkin and oil. Stir into dry ingredients until moistened. In a mixing bowl, beat the egg whites until soft peaks form, fold into batter.
Pour Batter by 1/4 cupfuls onto a hot greased griddle. Turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with syrup.
** We added a few chocolate chips to make funny faces and a little cool whip to top them off! YUM, this is made to go along with the Hot Apple Cider Syrup recipe on a cold morning!
Ingredients
1 cup Flour
2 Eggs, separated
1 T Sugar
1 Cup Milk
2 tsp Baking Powder
1/2 Cup (pie filling) Pumpkin
1/2 tsp Salt
2 T Vegetable Oil
1/2 tsp Ground Cinnamon
Directions
Combine Dry ingredients; In another bowl, whisk the egg yolks, milk, pumpkin and oil. Stir into dry ingredients until moistened. In a mixing bowl, beat the egg whites until soft peaks form, fold into batter.
Pour Batter by 1/4 cupfuls onto a hot greased griddle. Turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with syrup.
** We added a few chocolate chips to make funny faces and a little cool whip to top them off! YUM, this is made to go along with the Hot Apple Cider Syrup recipe on a cold morning!
Pumpkin Chocolate Chip Cookies
Recipe By: Wendy Connors
Ingredients
4 Cups Flour
2 Eggs
1 can solid packed pumpkin
2 Cups Sugar
1 Cup Vegetable Oil (I use butter, I like the flavor better, soften and use 1 cup)
2 tsp cinnamon
2 T Milk
2 tsp baking soda
2 tsp Vanilla Extract
1 tsp Salt
2 Cups Semi-sweet chocolate Chips
Directions
In a mixing bowl, combine flour, sugar, cinnamon, baking soda and salt. Add pumpkin, oil, eggs, milk and vanilla; beat on medium speed until well mixed. Stir in Choc. Chips.
Drop by spoonful onto greased cookie sheet. Bake 375 Degrees for 13-14 minutes or until edges begin to brown. Cool for 2 minutes then move to wire rack cool completely.
Ingredients
4 Cups Flour
2 Eggs
1 can solid packed pumpkin
2 Cups Sugar
1 Cup Vegetable Oil (I use butter, I like the flavor better, soften and use 1 cup)
2 tsp cinnamon
2 T Milk
2 tsp baking soda
2 tsp Vanilla Extract
1 tsp Salt
2 Cups Semi-sweet chocolate Chips
Directions
In a mixing bowl, combine flour, sugar, cinnamon, baking soda and salt. Add pumpkin, oil, eggs, milk and vanilla; beat on medium speed until well mixed. Stir in Choc. Chips.
Drop by spoonful onto greased cookie sheet. Bake 375 Degrees for 13-14 minutes or until edges begin to brown. Cool for 2 minutes then move to wire rack cool completely.
Pumpkin Bread
Recipe By: Wendy Connors
Ingredients
2 1/2 Cups Flour
3 Cups Sugar
3/4 Cup Buttermilk
2 tsp Baking Soda
1 Cup Vegetable Oil
1 tsp Vanilla extract
1 tsp Salt
3 Cups Sugar
1 can Pumpkin (16 oz)
1 tsp Ground Cinnamon
1 Cup Vegetable Oil
1 Cup Chopped pecans
1 tsp Ground Nutmeg
4 Eggs, beaten
1 cup raisins (if desired)
Directions
In a large mixing bowl, sift together flour, soda, salt, cinnamon and nutmeg. Add Sugar, oil, eggs and buttermilk. Mix well. Stir in Vanilla, pumpkin, raisins and nuts.
Pour into 2 greased 9 in loaf pans. Bake at 350 degrees for 60-65 minutes or until toothpick inserted into middle of loaf comes out clean.
Let stand 10 minutes before removing from pan, cool on a wire rack. Refrigerate for best results.
Ingredients
2 1/2 Cups Flour
3 Cups Sugar
3/4 Cup Buttermilk
2 tsp Baking Soda
1 Cup Vegetable Oil
1 tsp Vanilla extract
1 tsp Salt
3 Cups Sugar
1 can Pumpkin (16 oz)
1 tsp Ground Cinnamon
1 Cup Vegetable Oil
1 Cup Chopped pecans
1 tsp Ground Nutmeg
4 Eggs, beaten
1 cup raisins (if desired)
Directions
In a large mixing bowl, sift together flour, soda, salt, cinnamon and nutmeg. Add Sugar, oil, eggs and buttermilk. Mix well. Stir in Vanilla, pumpkin, raisins and nuts.
Pour into 2 greased 9 in loaf pans. Bake at 350 degrees for 60-65 minutes or until toothpick inserted into middle of loaf comes out clean.
Let stand 10 minutes before removing from pan, cool on a wire rack. Refrigerate for best results.
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