Eggless Pumpkin Cookies

These cookies are great if you have an egg allergy or just happen to have run out of them.

You'll need some ungreased cookie sheets.
Preheat your oven to 350 degrees Fahrenheit.

Ingredients:

1 cup brown sugar
1 cup pureed pumpkin
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

In a large bowl, cream the brown sugar and butter. Mix in the pumpkin and vanilla.
Stir in the rest of the dry ingredients.
Drop the cookies onto the cookie sheets with a teaspoon or small cookie scoop.
Bake for 12-15 minutes.
Cool on wire rack.

Makes 3-4 dozen.

Snickerdoodle Bars

If you love snickerdoodles, you are going to love the bar version of the cookies.
They taste pretty much the same, but they take less effort.
No rolling the cookie dough into balls and dipping into cinnamon/sugar.

You will need a 9" square pan, greased.
Preheat your oven to 350 degrees Fahrenheit.

Ingredients:

BARS-
1/2 cup softened butter
1 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/2 cups flour
1/2 teaspoon baking soda

TOPPING-
2 Tablespoons sugar
1 teaspoon cinnamon

In a large mixing bowl, cream the butter and sugar.
Add the egg and vanilla extract and mix well.
Add the flour and baking soda.
When mixed well, spread the dough into the pan.
Combine the sugar and cinnamon for topping.
Sprinkle over the top.
Bake for 20-25 minutes until the bars test done with a toothpick.
Cool on a wire rack.

Cut into whatever size bars you want.

Creamy Pesto Pasta

This pasta dish is a combination of fettuccine Alfredo and pesto. Serve as in or mix in some chicken or seafood for a great meal.

Ingredients:

3 cups(8 oz) rigatoni or penne pasta
1/4 cup chopped fresh basil or 4 teaspoons dried
4 cloves garlic, minced
1 Tablespoon olive oil
4 oz. cream cheese
1/2 cup cottage cheese
1/3 cup grated Parmesan cheese
1/4 cup chopped fresh parsley or 2 Tablespoons dried
1/4 cup water


Cook the pasta in boiling salted water according to package directions. Drain.
In a saucepan, cook the basil and garlic in olive oil for about 30 seconds.
Reduce the heat.
Add the cream cheese, cottage cheese, and Parmesan cheese.
Stir until fairly smooth.
Add the parsley and water.
Cook uncovered for 3 minutes.
Stir in the drained pasta.
Serve.

4 main dish servings.

Big Chocolatey Cinnamon Rolls

These cinnamon rolls are awesome. They aren't just any ordinary cinnamon rolls. They have a mix of spices along with chocolate chips. They are also huge!

You will need a large mixing bowl for the sweet roll dough.
You need a rolling pin.
You will also need a 9"x13" greased cake pan for baking the cinnamon rolls.

Ingredients:

DOUGH:
1 Tablespoon dry yeast
1/2 cup warm water
3/4 cup warm milk
1/2 cup sugar
1/2 cup( 1 stick) softened butter
1-1/2 teaspoon salt
2 eggs
4-5 cups flour

FILLING:
1/4 cup(half of a stick) softened butter
1/3 cup sugar
1 teaspoon cinnamon
1 teaspoon ground coriander
1/4 teaspoon ground cloves
1/4 teaspoon cardamom
1/4 teaspoon allspice
1 cup chocolate chips

ICING:
2 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla extract

Make the dough-
In a large bowl, add the warm water and sprinkle in the yeast and stir to dissolve.
Add the milk, sugar, butter, salt, eggs and about 3 cups of the flour. Beat well and add 1-2 more cups of flour until you get a soft dough. Turn the dough out onto a floured counter and knead until the dough is smooth and eastic. This will take about 5 minutes.
If you have a stand mixer with a dough hook you can use that, starting first with the flat beater and switching to the dough hook after all ingredients are mixed in.
Butter or oil a large bowl and put the dough into it. Turn over so it has oil all over.
Cover with plastic wrap or a towel and let rise until double.
This will usually take 45 minutes to an hour.
Punch down the dough and let it rest while you get the filling ingredients together.
Mix the sugar, cinnamon, coriander, cloves, allspice, and cardamom in a small bowl.
Measure out the chocolate chips and put them in another bowl.
Flour a counter or marble slab.
Roll the dough out with your rolling pin into a 16"x18" rectangle.
Spread with the 1/4 cup butter.
Sprinkle with the sugar/spice mixture.
Add the chocolate chips.
Roll up tightly, starting on the 16" side. Pinch the ends tightly to seal.
Cut the roll into 8 equal slices.
Put the rolls into the prepared cake pan.
Cover with a towel and let rise for 30-40 minutes.
While it rises, preheat your oven to 375 degrees Fahrenheit.
When doubled in size, put the rolls into the oven and bake for 25-30 minutes.

Remove from the oven and let cool while you mix up the glaze.
For the glaze, whisk together the powdered sugar, milk, and vanilla extract.
Spoon the glaze evenly over the warm cinnamon rolls.

Serve. Enjoy. Cover any remaining cinnamon rolls.

Makes 8 very large cinnamon rolls.

Frosted Grahams

Frosted grahams are a simple treat that reminds me of my childhood.
Maybe you have had them in school or maybe your grandma or mom used to make them.
Or a neighbor.

The best part is you can make as few as you want or as many as you want.
You can make it all from scratch( even the graham crackers) or use already made ingredients.

The second best part is it is fast.


Ingredients:

1 box of graham crackers or a batch of homemade if you really want to
1 batch chocolate frosting or a can of already made


Open a package of crackers and carefully break them in half.
I did two packages with the homemade frosting I used, but you may be able to get more if you use a large can of premade.
Spread one half of a graham cracker with a nice coating of frosting- about 1/8" thick.
Top with the other half of the graham cracker.
Repeat with remaining crackers and frosting.

Store in an airtight container.
Enjoy!

Pumpkin Pancakes

These pancakes are so good! Put on some butter and maple syrup and you are in heaven!

These make a really big batch, so are good for bigger families. You can also cook them all and refrigerate for reheating and eating later.

You will need a griddle or large skillet for cooking the pancakes.

Ingredients:

1-1/2 cups milk
1 cup pumpkin puree( approximately 1/2 of a 15 oz. can)
1 egg
2 Tablespoons vinegar
2 Tablespoons olive oil or cooking oil of your preference
2 cups flour
3 Tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt

In a bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, ginger, and salt. Set aside.
In another big bowl, mix the milk, pumpkin, egg, oil, and vinegar.
Add the flour mixture to the pumpkin mixture and stir.
Don't overmix. Just mix until everything is blended and than stop.
Heat a skillet or griddle. Lightly coat with butter.
Ladle pancake batter onto hot griddle.  Use about 1/4 cup for each pancake
Cook until the top starts to bubble all over and the edges look dry. Probably 2-3 minutes.
Flip over.
Cook the other side for couple of minutes or until it is well browned on the bottom.
Repeat with the rest of the batter.

Time to eat!

This recipe will make enough for 20-22 good size pancakes.

Cake Donuts

Cake donuts are flavorful whether you have them plain or coated with sugar. They are pretty quick to make too. You can make a batch of these in under an hour.
Unlike raised donuts, which are best eaten within a few hours of making, these will keep a few days.
My mother used to make these a lot when I was growing up.


You will need: either a deep fryer filled with cooking oil or a wide pan with 2"-3" of cooking oil heated to 375 degrees Fahrenheit.
You will also need a donut cutter. If you don't have one and don't want to buy one, you can use a a 15 oz can that has been washed out and has both ends cut off. For the donut holes, use a plastic bottle cap- about the size of a soda pop cap.

Ingredients:

3-1/3 cups flour
1 cup sugar
3/4 cup milk
2 Tablespoons butter or shortening
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 eggs

In a mixing bowl, put 1-1/2 cups of the flour along with the butter, eggs, milk, cinnamon, nutmeg, baking powder, sugar, and salt.
Beat well and scrape the sides of the bowl.
Mix for another couple of minutes.
Add the rest of the flour.
Start to preheat your oil.
Flour a counter or board really well.
Dump the dough out onto the counter and flour the dough.
If the dough is really sticky and soft, work in some flour. Maybe a 1/2 cup or less.
Pat or roll the dough out to about 3/8" thick.
Dip your donut cutter into flour and cut out donuts. Reroll as needed to use up the dough.
Carefully slide the donuts into the oil.

Do the same thing with the donut holes.
Cook the donuts 1-1/2 minutes per side.
The donut holes tend to float up and flip over so they won't need turned.
The donuts float up, but do need turned.
You can do about 3 or 4 donuts at a time.
You can do 6-8 donut holes at a time.
More than that will lower the temperature of the cooking oil.
Drain the donuts and holes on a paper towel.

After you have let them drain and cool slightly, you can eat them or coat with powdered sugar, sugar, or cinnamon sugar.
To coat, put the coating in a container with lid and add a few donuts.
Cover and shake.
Remove and repeat with the rest of the donuts and holes.
Enjoy.
You will get 16-18 donuts. And, that many holes of course.