Pumpkin Coffee Cake

Recipe coming soon!

Jodi's Pumpkin Cookies & Apple Cookies - and Kelly's Re-vamped Versions...

Pumpkin Cookies-Before

1 cup margerine--softened
3/4 cup packed dark brown sugar
3/4 cup white sugar
1 egg
1 tsp. vanilla
2 cup flour
1/2 tsp. baking soda
1 cup quick oats
1 tsp. cinnamon
1 cup pumpkin
1 1/2 cup chocolate chips

Cream butter and sugars. Beat in vanilla and egg. Combine flour, oats, soda, and cinnamon. Stir into creamed mixture. Alternately with pumpkin. Drop by teaspooonful onto greased cookie sheet. Bake at 350 for 12-15 minutes, until lightly browned. Cool on sheet 5 minutes before moving to cookie rack. Makes about 4 dozen.

After:
1 stick (1/2 cup) Smart Balance Butter Blend, softened
1/4 cup natural, unsweetened applesauce
3/4 cup dark brown sugar
1/3 cup Agave Nectar
1 egg
1 tsp. vanilla
1 cup whole wheat flour
1 cup all purpose flour
1/2 tsp. baking soda

1 cup quick oats
1 tsp. cinnamon
1 cup pumpkin
1 1/2 cups dark chocolate chips

Combine butter, applesauce and brown sugar, add agave, egg and vanilla. Combine the flours, baking soda, oats and cinnaom. Add slowly to wet ingredients until combined. Add the pumpkin and chocolate chips alternately. Drop by tspfulls on to parchment covered baking sheet. Bake at 325* for 15-20 minutes, cool on cookies sheet 5 minutes before transferring to rack. Makes 3-4 dozen.

Apple Cookies - Before
1 3/4 cup flour
1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
1 cup brown sugar
1/2 cup shortening
2 eggs
1/2 cup quick cook oats
1/2 cup chopped apples--MacIntosh
1/2 cup nut meats
1 1/2 cups chocolate chips

Mix and bake at 350 for 12-15 minutes.

All I changed is the flour, using 1 cup white and 3/4 cup wheat.

Strawberry Rhubarb Crisp

Adapted from the Better Homes & Gardens Bridal Edition Cookook
Fruit Crisp - P. 246


3 cups fresh diced rhubarb
2 cups fresh sliced strawberries
2-4 Tbsp. sugar
1/2 cup regular rolled oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 tsp. ground nutmeg, ginger or cinnamon
1/4 cup butter or margarine
1/4 cup chopped nuts or coconut
Vanilla Ice Cream (optional, but suggested!)

Add sugar to fruit for filling. Place in a 2 qt. baking dish or individual crocks.

For topping: In a medium bowl, mix together the oats, brown sugar, spices, flour. Cut in butter until mixture resembles coarse crumbs. Stir in the nuts. Sprinkle topping over fruit.

Bake in 375* oven for 30-35 minutes or until fruit is tender and topping is browned. If desired, serve with ice cream.

NOTE - You can prepare this ahead of time. However, I would not add the topping until just before you put it in the oven.

Cherry Turnovers

Recipe from Everyday Food #41 April 2007

Welch Kringle

Recipe from Mary Lou Hart

Crust:
1 Cup flour
1/2 Cup butter
2 Tbsp. water

Filling:
1/2 Cup butter
1 Cup water
1 Cup flour, sifted
3 eggs
1/4 tsp. salt ( can be omitted)
1/4 tsp. ( plus more to taste) almond extract

Frosting:
1 Tbsp. butter
1 Cup powdered sugar
1 tsp. (plus more to taste) almond extract

Crust:  Mix flour, butter and water. Grease cookie sheet. Press and pull out mixture to full lenght of cookie sheet, it will be a fraction of an inch thick.

Filling: In a saucepan, boil butter and water. After taking off heat, add sifted flour, stir till smooth. Add eggs, one at a time, then salt and almond flavoring. Spread on top of crust. Bake 45 mintues at 350*.

Frosting:  Cream butter, powdered sugar and almond flavoring for consistancy. Spread on Welch Kringle.

Grandma Parrott's Date Filled Cookies

In our family, these are affectionately referred to as Half Pies. They are definately a favorite and we miss them along with her. Grandpa found the recipe book with hand written notes in it and passed it on to mom. We usually make them around Christmas time. Don't over fill them or you will have a sticky mess!

5 cups sifted enriched all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 cup soft shortening
2 cups granulated sugar
2 eggs
1 tsp. vanilla extract
1 cup thick sour cream

Sift together first 4 ingredients. Mix until creamy, shortening, sugar, eggs and vanilla. Mix in sour cream, then flour mixture, a little at a time. Chill until easy to handle. Heat oven to 375. On lightly floured, cloth covered board, roll dough to 1/8” thickness. Cut with 3” round, scalloped, or star cutter. Place half of rounds on ungreased cookie sheet; place rounded teaspoonful of filling on center of each. Top with remaining rounds with centers cut out if desired; press edges together with edges of floured fork. Bake until golden, you really have to watch them though, that's why I didn't list a time.

Date Filling:
2 - 7 ¼ oz. pkg. pitted dates
½ cup granulated sugar
1/3 cup light corn syrup
¼ cup orange juice
1 tbsp. grated orange rind
¼ tsp. salt

Simmer all ingredients, stirring until thick. Cool.

Famous Banana Chip Cookies

These are one of my dad's favorite cookie, and they double really well... the perfect recipe to use when your bananas are starting to look less than perfect...

Mix in the following order:
1 1/2 cup flour (use half wheat and half all-purpose and the cookies are so light and moist)
1 cup sugar
1/2 tsp. baking soda
1 tsp. salt
3/4 tsp. cinnamon
3/4 cup shortening
1 egg, well beaten
1 cup mashed banana (about 1 1/2 bananas, so I usually make a double batch of cookies)
1/4 tsp. nutmeg
1 3/4 cup rolled oats
1/2 package chocolate chips (um, dark for me please...)

Drop by teaspoonfulls onto a cookie sheet. Bake at 400* for 12-15 minutes.