Pumpkin Cookies

Ingredients:

2 cups flour

1 cup sugar

1 cup brown sugar

2 sticks butter, softened

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1 teaspoon vanilla

1 egg

1 cup solid pack pumpkin

1 cup oats (or instant oatmeal)

1. Preheat over to 350 degrees. Grease to baking sheets.

2. Combine flour, oats, baking soda, cinnamon, and salt. Set aside.

3. Cream butters. Gradually add in sugars, beating until light and fluffy. Add in egg and vanilla, mix well.

4. Alternate additions of dry mixture and pumpkin, mixing well after each addition.

5. Drop dough on prepared pans with a spoon, and bake for about 9-10 minutes, until cookies are just starting to brown.

6. Pull out the cookies, and gently press a small cookie cutter in the center of each, careful not to go all the way through.

7. Bake for about 1 more minute, until cookies are golden brown. Wait about 5 minutes to remove to wire racks.

Comments:

These are the absolute perfect autumn cookie. Warm and delightful, they will be a wonderful Thanksgiving dessert. Imprinting them with a maple leaf or turkey cutter adds to the ensemble, and will make your guests adore your creativity.

Serving: about 4 dozen

Banana Bread Loaf

Ingredients:

6 bananas, very ripe

1 teaspoon lemon juice

3 1/4 cups all purpose flour

1/2 teaspoon baking powder

1 1/4 teaspoons baking soda

1/2 teaspoon salt

2 cups sugar

2 large eggs

1/2 cup vegetable oil

3/4 cup chopped toasted pecans (optional)

1. Preheat the oven to 350 degrees. Lightly spray two 8-inch loaf pans.

2. Puree (cream) the bananas and lemon juice together using a blender or by hand. You should have about 2 cups mashed bananas.

3. Sift together the flour, baking powder, baking soda, and salt.

4. Combine the banana puree, sugar, eggs, and oil and mix on medium speed with a paddle attachment until blended, about 3 minutes (don't forget to scrape the bowl as needed). Add the sifted dry ingredients and mix until combined. Add pecans (if desired)

5. Divide the batter evenly between the loaf pans (gently tap filled pans to burst any air bubbles). Bake until toothpick inserted in center comes out clean, about 55 minutes

6. Cool the loaves in the pans for a few minutes, then transfer to cooling racks. Cool completely before cutting and serving.

Comments:

This "comfort food" recipe is both delicious and perfect for a Sunday brunch. It's warm and rich, the perfect temptation for any meal.

Source:

The Culinary Institute of America: Breakfasts and Brunches

Serving: 2 loafs

Banana Chocolate Chip Cookies

Ingredients:

1/3 cup butter, softened (about 2/3 stick)

1/2 cup sugar

1 egg

1/2 cup mashed ripe bananas (about 2 bananas)

1/2 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/8 teaspoon baking soda

1 cup (6 ounces) semisweet chocolate chips (or more if desired)

1. Preheat oven to 350 degrees. Lightly spray two baking sheets.

2. In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, banana, and vanilla.

3. Combine the flour, baking powder, salt, and baking soda, and gradually add to the creamed mixture. Mix well. Stir in chocolate chips.

4. Drop by tablespoonfuls 2 in. apart onto prepared baking sheets. Bake for 9-11 minutes or until the edges are lightly brown. Remove to wire racks to cool.

Comments:

These unique tasting cookies are great for any occasion, during any season! They're great to warm you up and have a great taste appeal that people will love.

Source:

Taste of Home magazine

Serving: about 2 dozen

Buttermilk Cookies With Frosting

Ingredients:

1/2 cup butter (1 stick), softened

1 cup sugar

1 egg

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup buttermilk

FROSTING:

3 tablespoons butter, softened

3 1/2 cups cofectioners' sugar

1/4 cup whole milk

1 teaspoon vanilla extract

1/2 cup finally chopped walnuts, optional

1. Preheat the oven to 375 degrees. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla.

2. Combine the flour, baking soda, and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.

3. Drop by rounded tablespoonfuls 2 in. apart onto the greased baking sheets. Bake for 9-12 minutes or until edges are lightly browned. Remove to wire racks to cool.

For frosting:

1. Combine the butter, sugar, milk and vanilla in a bowl; beat until smooth.

2. Spread over cookies; sprinkle with nuts if desired.

Comments:

These, simple easy cookies are the perfect comfort food for any season. Buttery and soft, you can't have just one!

Source:

Taste of Home magazine

Serving: about 2 dozen

Perfect Accompaniment: Candy Cane Coco

Ingredients:

4 cups milk

3 squares semisweet chocolate, chopped

4 peppermint candy canes, crushed

1 cup whipped cream

4 small peppermint candy canes

1. In a saucepan, heat milk until hot, but not boiling.

2. Whisk in the chocolate and the crushed peppermint candies until melted and smooth.

3. Pour hot coco into four mugs, and garnish with whipped cream.

4. Serve each mug with a candy cane stirring stick, and add marshmallows if desired.

Comments:

This secret recipe is the perfect accompaniment to any cookie! It's simple and sweet, literally! Anyone can enjoy this delicious drink with their home-made cookies.

Serving: 4 mugs

Lemon Butter Cookies

Ingredients:

1 cup butter (2 sticks) softened

2 cups sugar

2 eggs lightly beaten (until same yellow color)

1/4 cup whole milk

2 teaspoons lemon extract

1/2 teaspoon salt

4 1/2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

Colored sugar (optional)

1. In a large bowl, cream butter and sugar until light and fluffy.

2. Combine salt, flour, baking powder, and baking soda.

3. Gradually add dry mixture to the creamed batter, and mix well. Cover and chill for 2 hours.

4. Roll out on a lightly floured surface to 1/8-in thickness. Cut with a 2-in cookie cutter dipped in flour. Place 2 in. apart on ungreased baking sheets. (sprinkle with colored sugar if desired)

5. Bake at 350 degrees for 8-9 minutes or until the edges are just beginning to brown. Remove to wire racks to cool.

Comments:

This is a scrumptious, delicious treat for every season, and especially cozy in autumn and winter. With its unique lemony butter taste, people of all ages can enjoy its flavor.

Source:

Taste of Home magazine

Serving: about 2 and a half dozen

Snickerdoodle

Ingredients:

1/2 cup softened butter

1 cup sugar

1/4 teaspoon baking soda

1/4 teaspoon cream of tartar

1 large egg

1/2 teaspoon vanilla extract

1 1/2 cups all purpose flour

4 tablespoons sugar (in addition to 1 cup)

1 1/2 teaspoons cinnamon

1. Preheat oven to 375 degrees.

2. In a mixing bowl, beat the butter on medium speed for about 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined. Beat in the egg and vanilla until well blended. Beat in flour.

3. Mold into a ball and cover mixture with plastic wrap, and chill for 1 hour (in fridge)

4. Combine the 4 tablespoons sugar and cinnamon (while dough chills)

5. Shape the dough into 1 inch balls and roll in cinnamon sugar mixture to coat.

6. Place balls of dough 2 inches apart on an ungreased cookie sheet, and bake for 10 to 11 minutes, or until edges are beautifully golden. Transfer to wire racks to cool

Comments:

These cookies are the perfect comfort food for cold days or family gatherings. They're sweet and warm, and great for the holiday season.

Serving: about 2 dozen