Posts Tagged ‘Pumpkin’

Iced Pumpkin Cookies – (Fall Recipe)

Wednesday, October 19, 2016 @ 08:10 AM
posted by mrscaz

These are the cookies your entire family will “Fall” in love with.

Ingredients:

  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon cookies
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 1/2 cups white sugar
  • 1 cup canned pumpkin puree 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups confectioners’ sugar
  • 3 tablespoons milk
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract

Directions:

Prep - 20 m  Cook –  20 m  Ready In - 1 h 20 m

  1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
  2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
  3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
  4. To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Review     
“I make these every year around the holidays – people love them. Do not store them in an airtight container though – they have a lot of moisture from the pumpkin and get moist and mushy. They stay great out on the counter for days. Delicious w/ coffee!”

Recipe and image are courtesy of allrecipes.com
Recipe by: Gina “Wonderful spicy iced pumpkin cookies that both kids and adults love!”

 

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Pumpkin Soup (Delicious Fall Recipe)

Friday, October 7, 2016 @ 08:10 AM
posted by mrscaz

What better way to enjoy the Fall season and it’s bounties then with this warm, delicious soup…

Ingredients:

  • 6 cups chicken stock pumpkin-soup
  • 1 1/2 teaspoons salt
  • 4 cups pumpkin puree
  • 1 teaspoon chopped fresh parsley
  • 1 cup chopped onion
  • 1/2 teaspoon chopped fresh thyme
  • 1 clove garlic, minced
  • 1/2 cup heavy whipping cream
  • 5 whole black peppercorns

Directions:

  1. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
  2. Puree the soup in small batches (1 cup at a time) using a food processor or blender.
  3. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

Recipe and image are courtesy of allrecipes.com

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