Pumpkin Cookies
INGREDIENTS:
PREPARATION:
Preheat oven to 375° F.
In a large mixing bowl, beat butter and sugar together until light and fluffy. Beat in eggs, one at a time; stir in pumpkin and vanilla extract. In a separate bowl, combine flour, baking powder and spices; stir to blend.
Add dry ingredients to butter and sugar mixture; stir well.
Stir in chopped nuts. Drop by rounded teaspoonfuls about 1-inch apart onto greased baking sheets. Bake in upper half of oven for about 12-14 minutes. Remove pumpkin cookies to wire racks to cool.
Makes about 3 dozen cookies.
Recipe from Diana Rattray, Your Guide to Southern U.S. Cuisine
Pumpkin Pancakes
INGREDIENTS
2 cups pancake mix
2 tablespoons brown sugar
1 tablespoon cinnamon
1 12-ounce can evaporated milk
1/2 cup pumpkins
3 tablespoons vegetable oil
2 teaspoons vanilla extract
2 eggs
raisins or chocolate chips for decorating the face
PREPERATION
Mix first pancake mix, brown sugar and cinnamon in bowl. Add in milk, pumpkins, vegetable oil, vanilla and eggs and blend together until smooth. Fry on griddle or skillet. Then have kids decorate with raisins or chocolate chips to make a jack o lantern face.
Yummy Pumpkin Dip
INGREDIENTS
2 8-ounce packages cream cheese, softend
1 large 30-ounce can of pumpkin
4 cups powdered sugar
2 teaspoons cinnamon
2 teaspoons ginger
DIRECTIONS
Whip together and serve in hollowed out small pumpkin. On the side place ginger snaps for dipping.
Pumpkin Smoothie
INGREDIENTS
1/2 cup canned pumpkin
3/4 cup milk or vanilla yogurt
1/4 tsp. cinnamon
1/8 tsp. nutmeg
2 tsp. brown sugar
4 ice cubes
DIRECTIONS
Combine ingredients in blender and puree until smooth. Pour the smoothies into small glasses (this drink is rich) and garnish each with a dollop of vanilla yogurt or whipped topping. For a fun touch, add a pinch of cinnamon or a few colored sprinkles.