Pumpkins are believed to have originated in Central America. Seeds from related plants have been found in Mexico, dating back over 7000 years to 5500 B.C.
Native American Indians used pumpkin as a staple in their diets centuries before the pilgrims landed. When white settlers arrived, they saw the pumpkins grown by the Indians. Pumpkin soon became a staple in their diets, too. They also brought seeds back to Europe, where they quickly became popular. Just like today, early settlers used pumpkins in a wide variety of recipes, from desserts to stews and soups. In addition to cooking with pumpkins, they also dried the shells and cut strips to weave into mats.
This week I will share some of my Pumpkin recipes try them you will enjoy.
Tuesday, October 13, 2009
AUTUMN HARVEST COOKIES
This cookies are yummy give them a try.
INGREDIENTS
1 cup softened butter
1/2 cup brown sugar
3/4 cup white sugar
2 eggs
1 teaspoon orange extract
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
2 1/2 cups rolled oats
1/2 cup chopped pecans
1 cup dried cranberries
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. Cream together butter and the brown and white sugars in a bowl until smooth. Beat in the eggs, vanilla and orange extract.
3. In a separate bowl, combine the flour, salt, baking powder and pumpkin pie spice; stir flour mixture into the sugar mixture. Add the rolled oats, pecans and cranberries and mix thoroughly. Using a small ice cream scoop or teaspoon, drop rounded scoops of dough onto the prepared cookie sheet.
4. Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Makes 42 cookies
INGREDIENTS
1 cup softened butter
1/2 cup brown sugar
3/4 cup white sugar
2 eggs
1 teaspoon orange extract
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
2 1/2 cups rolled oats
1/2 cup chopped pecans
1 cup dried cranberries
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. Cream together butter and the brown and white sugars in a bowl until smooth. Beat in the eggs, vanilla and orange extract.
3. In a separate bowl, combine the flour, salt, baking powder and pumpkin pie spice; stir flour mixture into the sugar mixture. Add the rolled oats, pecans and cranberries and mix thoroughly. Using a small ice cream scoop or teaspoon, drop rounded scoops of dough onto the prepared cookie sheet.
4. Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Makes 42 cookies
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