Pumpkin Pecan Cobbler

Nothing like Fall weather and an abundance of Pumpkin! Also try Great Pumpkin Cookies from Tastes & Treasures cookbook page 162.


Pumpkin Pecan Cobbler
Ingredients:
1/2 cup Pumpkin puree
1 3/16 cup All purpose flour
2 tsp Baking powder
1/2 cup Brown sugar
1 tsp Cinnamon
1/2 tsp Cloves
1 1/4 cup Granulated sugar
1/2 tsp Nutmeg
1/2 tsp Salt
1 1/2 tsp Vanilla
1/4 cup Butter or vegetable oil
1/4 cup Pecans
1/4 cup Milk
1 1/2 cups Water, very hot

Directions:
Preheat oven to 350 degrees.
In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.
In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides.
In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing (without stirring a thing) and bake for 40 minutes or once the middle is set. (Be sure to place on a baking sheet in case it bubbles over.) Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.


Thanks to laurenslatest.com for the recipe.

Pumpkin Dump Cake for Fall

Fall is here and what a great time to enjoy pumpkin in all it's wonderful ways. Lots of other pumpkin recipes in Tastes & Treasures cookbook too.
Pumpkin Dump Cake


Ingredients:

1 15 oz can Pumpkin Puree

1 10 oz can Evaporated Milk

1 cup light brown sugar

3 eggs (slightly beaten)

3 tsp pumpkin pie spice

1 box yellow cake mix

1 cup (2 sticks) butter melted

1 cup coarsely crushed graham crackers or pecans or walnuts

1/2 cup toffee bits (optional)

Directions:

Preheat oven to 350

Spray a 9×13 baking pan lightly with cooking/baking spray

In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine.

Pour into your prepared pan.

Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips.

Pour your melted butter evenly on top.

Bake for 45-50 minutes until center is set and edges are lightly browned.

Note: Cover with aluminum foil near end if nuts start to get too brown.
Cake may still move slightly in the middle when done (like pumpkin pie). It sets up as it cools. Cool completely.
Cake is better if made the day before serving or at least in the morning if you plan to serve in the evening.
Garnish with whipped cream, if desired.

Coconut Cookie Butter Bars

Found this luscious, yummy dessert on the internet. Sounds wonderful and can't wait to try it. We found some great desserts in Tastes & Treasures cookbook also including a favorite, Chocolate Peanut Treats on page 162.

Coconut Cookie Butter Bars
Ingredients:
Sugar Cookie Layer:
2 1/2 cups whole wheat flour OR gluten-free all purpose flour
1/2 teaspoon xantham gum (only if using GF flour)
1 teaspoon baking powder
1/2 teaspoon salt
2 cups organic sugar (we used coconut sugar, which is why our batter is slightly browner than usual)
1 cup coconut oil or vegan butter
2 teaspoons vanilla extract
2 mashed, ripe bananas (medium sized)
1/2 cup shredded coconut

Cookie Butter Layer:
1/2 cup coconut oil or vegan butter
1 cup cookie butter

Chocolate Layer:
1/2 cup coconut oil or vegan butter
1 cup chocolate chips or chopped bar chocolate

Directions:
Sugar Cookie Layer:
Preheat oven to 350 degrees. In a medium sized mixing bowl, combine flour, xantham (if using), baking powder and salt. Set aside. In a stand mixer, beat together sugar and coconut oil (or butter) until whipped, about 1 full minute on high speed. Add in vanilla and bananas, and continue to mix until combined. Add in dry ingredients and mix again, until a batter forms. Toss in shredded coconut and mix one last time to distribute it throughout the batter. Pour batter into a greased or lined 8x8 glass baking dish (for thinner bars, feel free to use a 9x13 inch pan), and bake for 30 minutes, or until an inserted toothpick comes clean. When finished, let cool on the counter for at least an hour (but up to overnight), or in the fridge for at least 30 minutes to set. While cooling, make cookie butter mixture.

Cookie Butter Layer:
In a small saucepan, combine the coconut oil or vegan butter and cookie butter over low heat. Stir frequently, until mixture melts together, then promptly remove from heat and let cool and thicken. Once thickened to the consistency of slightly thinned cookie butter, pour/ spread mixture over cooled cookie base. Immediately store in the fridge or freezer, to set cookie butter layer, for about 30 minutes. While setting, begin chocolate layer.

Chocolate Layer:
In a small saucepan, combine chocolate and coconut oil or vegan butter over low heat, stirring frequently until mixture melts together. Remove from heat and pour chocolate mixture over chilled cookie butter layer, immediately placing bars back into the fridge or freezer for about 30 more minutes to set completely.

Once the entire cake has set, remove from fridge or freezer, and cut. If frozen, allow cake to warm slightly to room temperature so the chocolate doesn't crack. Cut into 12 (or more) squares, and serve. Saves well in a covered container in the fridge for about a week, or in the freezer indefinitely. Enjoy!

Some helpful hints:
1. This recipe is a little time consuming, with all the refrigeration. To make it easier on yourself, cook the base the night before, and prep the rest in the morning when the cake has had all night to set.
2. This is a seriously decadent dessert. It makes 12 large squares, but they can be cut into smaller squares.

Cookie Bowls

Haven't tried this myself but isn't this a great idea? Put the cookie dough on the outside and make cookie bowls. Once they are baked... you can put Ice Cream inside of the bowl.

It should work with brownie recipes too. 

Tastes & Treasures cookbook has several recipes that would work with this. Can't wait to try it myself.

Pumpkin Dump Cake

Pumpkin fans will love this easy to fix, moist cake.

Pumpkin Dump Cake
Ingredients:
1 15 oz can Pumpkin Puree
1 10 oz can Evaporated Milk
1 cup light brown sugar
3 eggs (slightly beaten)
3 tsp pumpkin pie spice
1 box yellow cake mix
1 cup (2 sticks) butter melted
1 cup coarsely crushed graham crackers or pecans (walnuts are good too)
1/2 cup toffee bits (optional)

Directions:
Preheat oven to 350
Spray a 9×13 baking pan lightly with cooking/baking spray
In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine.
Pour into your prepared pan.
Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips.
Pour your melted butter evenly on top.
Bake for 45-50 minutes until center is set and edges are lightly browned.

Notes
serve with ice cream or whipped cream

Recipe adapted from: cookiesandcups.com

Pull-Apart Pumpkin Bread

Pumpkin - fruit or vegetable? Enjoy all the wonderful recipes you can make while you decide because pumpkin time is here. Great Pumpkin Cookies recipe in Tastes & Treasures cookbook is delicious. This pumpkin recipe below is also worth it.

Pull-Apart Cinnamon Sugar Pumpkin Bread with Buttered Rum Glaze


• Ingredients for Bread
2 Tbsp unsalted butter
1/2 cup milk (warm)
2 1/4 teaspoons (1 envelope) active dry yeast
3/4 cup pumpkin puree
1/4 cup white sugar
1 tsp salt
2 1/2 cups bread flour
• 1 cup granulated sugar
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
2 Tbsp unsalted butter
• Buttered Rum Glaze 
2 Tbsp unsalted butter
1/8 cup brown sugar
1 1/2 Tbsp milk
3/4 cup powdered sugar
1 Tbsp rum * or vanilla extract
• 
  
• 
Directions
• In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown. Remove the pan from the heat and carefully add warm milk, return to stove and heat through.Pour the milk and butter mixture into the bowl of standing mixer (fitted with a dough hook) and allow to cool to warm (about 100-110 degrees F). Add the yeast and 1/4 cup of sugar and allow to proof (this can take up to 8 minutes, the top will look foamy and the liquid cloudy). Add the the pumpkin, salt, and 1 cup of flour. Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time.
• Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for 60-90 minutes or until doubled in size.
• While dough is rising, brown another 2 tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well.** Making sure sugar evenly absorbs the butter. Set aside. Next, grease and flour a 9×5 loaf pan and set aside.
• When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. Roll dough into a 20×12 inch rectangle.*** Evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.
• Preheat oven to 350 degrees. After rising in the pan, bake for 30-40 minutes (mine took 37 exactly) or until top is a very deep golden brown.
• To prepare the glaze, heat the butter, milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the rum and powdered sugar.*** If dough is difficult to roll out, cover with a towel and allow to relax for a few minutes then try again.
  
  Thanks to www.sunnysideupsd.com

Jack-O-Lanterns Stay Fresh

Here's a little trick to keep your Halloween Carved Pumpkins looking great for weeks. Not sure if it

works in the Arizona heat but will try it this year!

Don't forget to save the pulp of your pumpkin (or buy canned pumpkin) for Great Pumpkin Cookies. Recipe in Tastes & Treasures cookbook.

After you scoop out and carve your pumpkin, dip it in a large container of bleach and water (use a 1 tsp:1 gal mix). The bleach will kill bacteria and help your pumpkin stay fresh longer. Once completely dry, (drain upside down), add 2 tablespoon of vinegar and 1 teaspoon of lemon juice to a quart of water. Brush this solution onto your pumpkin to keep it looking fresh for weeks.”

Pumpkin Pie Cake

October means pumpkins - all shapes and sizes and in every dessert! This cake is easy and delicious. If you want pumpkin cookies, try Great Pumpkin Cookies from Historical League member Kay Holcombe in Tastes & Treasures cookbook.

Pumpkin Pie Cake
1 - 18oz can pumpkin (or fresh equivalent)
1 box yellow cake mix (2 layer size)
1 cup sugar
1/2 c. melted margarine or butter
1 - 13oz can evaporated milk (not sweetened condensed)
3/4 c. chopped pecans or walnuts or coconut
3 eggs
3 tsp cinnamon

Beat eggs and milk together; add pumpkin, sugar and cinnamon. Mix until well blended. Pour into a 9x13 greased pan. Sprinkle dry cake mix over mixture. Drizzle with melted margarine. Sprinkle with chopped nuts.
Bake at 350 degrees for 50-60 min or until done.

Serve (warm or cold) with topping or whipped cream.

Thanks to  chellascommoncents.com

Pumpkin Cream Cheese Bars from Carolyn Mendoza

Just in time for pumpkin season, Carolyn Mendoza brought these delicious bars for the Historical League October meeting. Carolyn also takes Tastes & Treasures cookbook to many venues during the year. The book is wonderful for Holiday gift giving, filled with histories of Arizona's historic venues as well as recipes.

Pumpkin Cream Cheese Bars

Ingredients:
1 1/3 cups all-purpose flour
3/4 cup sugar, divided
1/2 cup packed brown sugar
3/4 cup cold butter, cubed
1 cup old-fashioned oats
1/2 cup chopped pecans
1 pkg (8 oz) cream cheese, softened, cubed
2 tsp ground cinnamon
1 tsp ground allspice
1 tsp cardamom
1 can (15 oz) solid-pack pumpkin
1 tsp vanilla extract
3 eggs, lightly beaten

Directions:
Preheat oven to 350 degrees. In a small bowl, mix flour, 1/4 cup sugar and brown sugar; cut in butter until crumbly. Stir in oats and pecans. Reserve 1 cup for topping.

Press remaining crumb mixture onto bottom of a greased 13 X 9 inch baking pan. Bake 15 minutes.

In a small bowl, beat cream cheese, spices and remaining sugar until smooth. Beat in pumpkin and vanilla. Add eggs: beat on low speed just until blended. Pour over warm crust: sprinkle with the reserved crumb mixture.

Bake 20-25 minutes or until a knife inserted near the center comes out clean and filling is set. Cool on a wore rack. Serve or refrigerate, covered, within 2 hours of baking.

Recipe from Tasteofhome.com

Best Oatmeal Cookies

Make your Valentine happy with these tasty super thin and crispy cookies.

Other delicious treats are Almond Crunch cookies on page 171 or Great Pumpkin Cookies on page 162 of Tastes & Treasures cookbook.



Best Oatmeal Cookies
3 1/2 sticks butter (preferably salted)
1 1/2 cups brown sugar (Dark or light )
1 cup granulated sugar
1 Large Egg
1 1/2 teaspoons Vanilla  extract

3 cups rolled oats (not instant)
1 1/2 cups all purpose flour
3/4 teaspoon kosher salt
2 1/2 teaspoons baking soda
1 1/2 cups raisins or dried cranberries

Heat oven to 350 degrees.
Cream the butter and sugars until fluffy, mix in egg and vanilla.  Mix well.

In a separate bowl, mix the oats, salt, flour, and baking soda to evenly distribute.

Slowly add the dry ingredients to the sugar mixture and mix together slowly.
Try to mix as little as possible so as to not break up the oats. Add dried fruit and mix in.

Place a small ball (about one teaspoon) onto a baking sheet. Leave plenty of space between the cookies, they spread out.
Bake for 8 to 10 Min. Rotate the sheet halfway through.
Cool 5 min., then move to cooling rack.
Store in air tight container

Makes 35 to 40 small cookies.

Pumpkin Cream Cheese Filled Muffins

Pumpkin Cream Cheese Filled Muffins

Ingredients for Filling: 


4 oz. fat-free cream cheese 

2 1/2 tbsp. Splenda No Calorie Sweetener (granulated)

1 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)

1/4 tsp. vanilla extract



Ingredients for Muffins:
2 cups whole-wheat flour

2 tsp. baking powder

1 1/2 tsp. cinnamon

1 1/2 tsp. pumpkin pie spice

1/2 tsp. baking soda

1/8 tsp. salt

One 15-oz. can pure pumpkin

1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)

1/3 cup Splenda No Calorie Sweetener (granulated)

1/3 cup brown sugar (not packed)



Directions:

Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil baking cups, or spray it with nonstick spray.



To make the filling, in a medium bowl, combine cream cheese with Splenda, and stir until smooth. Add egg substitute and vanilla extract, and stir until uniform.



To make the muffins, in a large bowl, combine flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt.

 In medium-large bowl, combine remaining muffin ingredients, and whisk until uniform. Add to the flour mixture, and stir until just mixed and smooth. (Batter will be thick.) 

Evenly distribute half of the muffin batter among the cups of the muffin pan, and smooth out the surfaces. 



Use a spoon to form an indentation in the surface of each cup of batter, large enough to hold about 2 tsp. filling. Evenly distribute the filling among the indentations. 

Evenly distribute remaining batter among the cups, and smooth out the surfaces.
Bake until a toothpick inserted into the center of a muffin comes out clean, 16 - 18 minutes. 



MAKES 12 SERVINGS
Thanks to HungryGirl.com for recipe and stats

Serving Size: 1 muffin (1/12th of recipe)
 Calories: 120 
Fat: 0.5g
 Sodium: 240mg
 Carbs: 23.5g 
Fiber: 3.5g
 Sugars: 5.5g 
Protein.
HG Alternative: If made with an equal amount of granulated white sugar in place of the Splenda, each muffin will have 145 calories, 30.5g carbs, and 13.5 sugar.

Easy Pumpkin Spice and Everything Nice Muffins

More great recipes with pumpkin in Tastes & Treasures Cookbook.

Easy Pumpkin Spice and Everything Nice Muffins

Ingredients:
1pkg.(18.25 oz) spice or carrot cake mix
1 can (15 oz) 100% pure pumpkin
6t. Egg substitute or 3 large white eggs
1/3 cup water
2/3 cup raisins

Directions:
Preheat oven to 350 F. Grease or paper line 24 muffin cups

Combine cake mix, pumpkin, egg substitute, and water in large mixer bowl until moistened. Beat on low speed for 30 seconds; scrape bowl. Beat on medium speed for 2 minutes. Stir in raisins. Spoon batter into prepared muffin cups, filling 2/3 full.

Bake for 18-22 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Store muffins in covered container.

Thanks to recipesfilledwithlove.com

Pumpkin Rolls

Pumpkin Roll

Ingredients:
3/4 cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 teaspoon lemon juice
2 tablespoons confectioners' sugar
1 (8 ounce) package cream cheese, softened
1/4 cup butter
1 teaspoon vanilla extract
1 cup confectioners' sugar

Directions:
Preheat oven to 375 degrees. Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
Bake at 375 degrees for 15 minutes.
Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.

Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.

Oatmeal Pumpkin Muffins with Goat Cheese Frosting

Never thought the frosting would tastes so good. Many other muffing recipes in Tastes & Treasures Cookbook.

Oatmeal Pumpkin Muffins with Goat Cheese Frosting

Ingredients:
2 cups pumpkin puree
1 cup packed brown sugar
1/4 cup non-GMO Canola oil
1/4 cup milk
4 eggs
1 1/2 cups whole-wheat flour
1/2 cup almond flour
1 cup oatmeal
4 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/4 teaspoon nutmeg
1 teaspoon unrefined sea salt
(Frosting):
6-8 oz (-ish) goat cheese
1/2 cup (-ish) honey
fresh rind from 1 lemon
1 tsp vanilla extract or fresh vanilla bean pods

Directions:
Heat over to 375. Grease muffin tin or add paper liners.
Combine dry ingredients in one bowl and wet ingredients into another.
Then combine the dry into the wet, careful to not over mix! Fill prepared muffin tin with mixture about 3/4 way full.
Bake for 18 to 20 minutes, or until muffins are done (test with a wood skewer, should come out clean).

Frosting:
Mix all ingredients together in a bowl! WARNING. This mix is dangerously delicious... Wait until the muffins are completely cool and top each with a smear of frosting!


Nutrition Facts Serving Size: 1 slice Servings Per Dish: 12 Amount per serving: Calories 220, Calories from Fat 90, Total Fat 9g (14% DV), Saturated Fat 1g (5% DV), Trans Fat 0g, Cholesterol 70mg (23% DV), Sodium 160mg (7% DV), Total Carbohydrate 30g (10% DV), Dietary Fiber 4g (16% DV), Sugars 14g, Protein 6g, Vitamin A (130% DV), Vitamin C (2% DV), Calcium (6% DV), Iron (10% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Did you know...
This frosting was a total mistake. I thought the goat cheese was cream cheese but low and behold, it turned out even better... makes you think twice about what we believe a mistake to be ;)
 Thanks to The Intentful Chef, Chandler, AZ for this recipe.

October is National Cookbook Month

Get out your cookbook and try a new recipe. Or tweak an old recipe with new ingredients. You are the chemist in your kitchen.

Here's my favorite recipe for October given to Tastes & Treasures cookbook by League member Kay Holcombe.

GREAT PUMPKIN COOKIES from page 162 Tastes & Treasures cookbook
Ingredients
8 oz (2 sticks) butter, at room temperature
1 cup granulated sugar
1 cup brown sugar, gently packed
2 cups all-purpose flour
1 cup oats
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp vanilla
1 egg
1 cup solid-pack pumpkin
2 cups semi-sweet or white chocolate chips

Directions
1.    Preheat oven to 350 F.  Line two sheet pans with parchment paper.  (The paper can be reused- just place the cookies in a different spot or turn the paper over)
2.    In the bowl of an electric mixer place the butter & beat on medium speed until creamy, about 1 minute.  Turn off the mixer, scrape the bowl with a rubber spatula and add the sugars.  Beat on medium speed until light and fluffy, about 3 minutes.
3.    Meanwhile place the flour, oats, baking soda, salt, cinnamon and nutmeg in a medium sized bowl.  Gently stir with a whisk to combine.
4.    Stop the mixer and scrape the bowl.  Turn the mixer on low speed; add the eggs and vanilla, beating until incorporated.
5.    Add the flour in thirds, alternating with the pumpkin. (flour-pumpkin-flour-pumpkin-flour)  After you have added the last of the flour, mix until just combined; do not over mix.  Turn off the mixer and scrape the bowl.
6.    Place a small (walnut) sized scoop of dough 1-2 inches apart on the prepared pans.  You can also scoop the cookie dough with a tablespoon and place it on the sheet pans.
7.    Bake for about 10-12 minutes, or until light brown.
8.    Remove cookies from the oven, allowing them to cool on the sheet pan for a few minutes before transferring to a wire rack to cool completely.

Note:
* ½ t nutmeg (fresh ground, if possible) gives an added taste.
* You can add semi-sweet chocolate chips, raisins or nuts for variety.
* Makes about 6 dozen bite sized cookies.
* Store cookies in an airtight container.

Pumpkin Chocolate Chip cookies

GREAT PUMPKIN COOKIES page 162 in Tastes & Treasures cookbook

Ingredients

8 oz (2 sticks) butter, at room temperature

1 cup granulated sugar

1 cup brown sugar, gently packed

2 cups all-purpose flour

1 cup oats

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

1 tsp vanilla

1 egg

1 cup solid-pack pumpkin

2 cups semi-sweet or white chocolate chips

Directions

1. Preheat oven to 350 F. Line two sheet pans with parchment paper. (The paper can be reused- just place the cookies in a different spot or turn the paper over)

2. In the bowl of an electric mixer place the butter & beat on medium speed until creamy, about 1 minute. Turn off the mixer, scrape the bowl with a rubber spatula and add the sugars. Beat on medium speed until light and fluffy, about 3 minutes.

3. Meanwhile place the flour, oats, baking soda, salt, cinnamon and nutmeg in a medium sized bowl. Gently stir with a whisk to combine.

4. Stop the mixer and scrape the bowl. Turn the mixer on low speed; add the eggs and vanilla, beating until incorporated.

5. Add the flour in thirds, alternating with the pumpkin. (flour-pumpkin-flour-pumpkin-flour) After you have added the last of the flour, mix until just combined; do not over mix. Turn off the mixer and scrape the bowl.

6. Place a small (walnut) sized scoop of dough 1-2 inches apart on the prepared pans. You can also scoop the cookie dough with a tablespoon and place it on the sheet pans.

7. Bake for about 10-12 minutes, or until light brown.

8. Remove cookies from the oven, allowing them to cool on the sheet pan for a few minutes before transferring to a wire rack to cool completely.

Note:

* ½ t nutmeg (fresh ground, if possible) gives an added taste.

* You can add craisins, semi-sweet chocolate chips, raisins or nuts for variety.

* Makes about 6 dozen bite sized cookies.

* Store cookies in an airtight container. Freezes well.

Pumpkin Bread for Thanksgiving

Simple and fast . . . the recipe for this pumpkin bread is so moist and delicious, it's a keeper for Thanksgiving. Freezes well.

Great Pumpkin Cookies on page 162 in Tastes & Treasures are another fall treat.

Check out the innovative way to make a Thanksgiving table display with mini pumpkins on top of the candlesticks. Easy and creative.

Pumpkin Bread

Ingredients:

one 15 oz can of Pure Pumpkin (not pie mix)

one box 18 oz Spice cake mix

two egg yolks (beaten)

Directions: Mix together and pour into individual mini-bread pans (spray with non-

stick cooking spray first) or muffin cups. Bake 15-20 min at 350 degrees or until toothpick inserted in center comes out clean.

Recipe variations: Try carrot cake mix with 1/2 cup water, 1/2 cup no sugar-added applesauce, 2 tablespoons milled flax seed and 1 egg.

Chopped nuts, chocolate chips, raisins, nutmeg, cinnamon and molasses are wonderful additions too.

Pumpkin Muffins

This yummy and low calorie treat is from www.hungrygirl.com. Very comparable to Great Pumpkin Cookies, an old family recipe from League member Kay Holcombe, found in Tastes & Treasures page 162.

Pumpkin-Bread Muffins

Ingredients:
Muffins
1 cup Fiber One Original bran cereal
1 1/2 cups whole-wheat flour
1/2 cup Splenda No Calorie Sweetener (granulated)
1/4 cup brown sugar (not packed)
1 tbsp. baking powder
2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
1/4 tsp. salt
One 15-oz. can pure pumpkin
1 cup club soda
1/2 cup fat-free liquid egg substitute
1/4 cup sugar-free pancake syrup
1 tsp. vanilla extract
1/4 cup raisins, chopped

Icing
1/4 cup Cool Whip Free, thawed
3 tbsp. fat-free cream cheese, room temperature
1 tbsp. Splenda No Calorie Sweetener (granulated)

Directions:
Preheat oven to 350 degrees. Line 10 cups of a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Set aside.

Using a blender or food processor, grind cereal to a breadcrumb-like consistency. Transfer crumbs to a large bowl.
 Add flour, Splenda, brown sugar, baking powder, cinnamon, pumpkin pie spice, and salt. Mix well and set aside.

In another bowl, combine pumpkin, soda, egg substitute, syrup, and vanilla extract. Mix thoroughly. Add mixture to the large bowl and stir until blended to form the batter.

Slowly sprinkle and stir chopped raisins into the batter. Evenly distribute batter among the 10 prepared cups of your muffin pan.

Bake in the oven until muffins are golden brown and a toothpick inserted into the center of one comes out mostly clean, about 30 minutes. Set aside to cool.

Meanwhile, combine all icing ingredients in a small microwave-safe bowl. Mix until smooth and blended. Refrigerate until ready to use.

Remove cooled muffins from the pan. Just before serving, warm icing in the microwave for a few seconds and drizzle it onto the muffins.

MAKES 10 SERVINGS

Serving Size: 1 iced muffin
Calories: 137, Fat: 0.75g, Sodium: 260mg, Carbs: 32g, Fiber: 6.75g, Sugars: 9g , Protein: 5.5g
POINTS® value 2*

Great Pumpkin Cookies

It is October and time for pumpkin cookies. Great Pumpkin Cookies, page 162 Tastes & Treasures, is an old family recipe from League member Kay Holcombe. Pam Stevenson baked these delicious treats for the October Meeting at the AZ Historical Society Museum. Topping with a decorative icing gives them an added sweetness.

GREAT PUMPKIN COOKIES

Ingredients
8 oz (2 sticks) butter, at room temperature
1 cup granulated sugar
1 cup brown sugar, gently packed
2 cups all-purpose flour
1 cup oats
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp vanilla
1 egg
1 cup solid-pack pumpkin
2 cups semi-sweet or white chocolate chips

Directions
1. Preheat oven to 350 F. Line two sheet pans with parchment paper. (The paper can be reused- just place the cookies in a different spot or turn the paper over)
2. In the bowl of an electric mixer place the butter & beat on medium speed until creamy, about 1 minute. Turn off the mixer, scrape the bowl with a rubber spatula and add the sugars. Beat on medium speed until light and fluffy, about 3 minutes.
3. Meanwhile place the flour, oats, baking soda, salt, cinnamon and nutmeg in a medium sized bowl. Gently stir with a whisk to combine.
4. Stop the mixer and scrape the bowl. Turn the mixer on low speed; add the eggs and vanilla, beating until incorporated.
5. Add the flour in thirds, alternating with the pumpkin. (flour-pumpkin-flour-pumpkin-flour) After you have added the last of the flour, mix until just combined; do not over mix. Turn off the mixer and scrape the bowl.
6. Place a small (walnut) sized scoop of dough 1-2 inches apart on the prepared pans. You can also scoop the cookie dough with a tablespoon and place it on the sheet pans.
7. Bake for about 10-12 minutes, or until light brown.
8. Remove cookies from the oven, allowing them to cool on the sheet pan for a few minutes before transferring to a wire rack to cool completely.

Note:
* ½ t nutmeg (fresh ground, if possible) gives an added taste.
* You can add semi-sweet chocolate chips, raisins or nuts for variety.
* Makes about 6 dozen bite sized cookies.
* Store cookies in an airtight container.

Harvest Time Means Pumpkin Cheesecake

Fall comes and we think PUMPKINS. This Vanilla Cream Pumpkin Cheesecake recipe is from www.hungry-girl.com, a website filled with recipes and ideas to create delicious foods without all the fat and calories.

If you are really into pumpkins, try Great Pumpkin Cookies found on pg. 162 Tastes & Treasures cookbook.


Ingredients:
For Crust
2 cups Fiber One bran cereal (original), ground to a breadcrumb-like consistency in a blender or food processor
1/4 cup light whipped butter or light buttery spread (like Smart Balance Light or Brummel & Brown), melted & mixed with 2 tbsp. water
3 tbsp. Splenda No Calorie Sweetener (granulated)
1 tsp. cinnamon

For Filling
32 oz. fat-free cream cheese, room temperature
1 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 cup canned pure pumpkin
1 cup Splenda No Calorie Sweetener (granulated)
1/4 cup light brown sugar (not packed)
1 tsp. vanilla extract
1 tsp. pumpkin pie spice
For Topping
3/4 cup fat-free sour cream
1/4 cup Splenda No Calorie Sweetener (granulated)
1/2 tsp. vanilla extract

Directions:
Preheat oven to 325 degrees.
Combine all crust ingredients and mix thoroughly. Spray a springform pie pan (about 9" wide) lightly with nonstick spray -- make sure to get the sides as well as the bottom. Then evenly distribute crumb mixture, using your hands or a flat utensil to firmly press and form the crust along the bottom of the pan. Set aside.
In a large bowl, combine all filling ingredients. Using an electric mixer set to medium speed, mix until completely blended and lump-free. Pour mixture into the pan.
Bake in the oven for approximately 1 hour and 20 minutes, until set. Allow pie to chill in the fridge for at least 3 - 4 hours (overnight is best).
Once pie has chilled, carefully release and remove springform top. In a small bowl, mix all topping ingredients together until thoroughly blended. Spread topping evenly over the pie.
Return pie to the fridge until ready to serve. Cut pie into 12 slices.

MAKES 12 SERVINGS
Serving Size: 1 slice Calories: 160,Fat: 3.25g, Sodium: 579mg, Carbs: 20g, Fiber: 5g, Sugars: 7g, Protein: 15g POINTS® value 3*