Pumpkin Cookies

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Pumpkin Cookies

1 cup butter or margarine
1 1/4 cups brown sugar
2 eggs
1 teaspoon vanilla
2 cups cooked pumpkin
4 3/4 cups flour
1 teaspoon cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons nutmeg
1/2 cup raisins (optional)

Heat oven to 350 degrees. Grease 2 cookie sheets. Cream butter/margarine with brown sugar. Mix in eggs, vanilla and pumpkin. Mix dry ingredients in a separate bowl, and then gradually add to pumpkin mixture. Stir in raisins. Drop by spoonsfuls onto cookie sheet and bake 15 minutes.

Apple Walnut Cobbler 5 cups peeled and thinly sliced apples 3/4 cup walnuts, divided 3/4 cup sugar 1/2 teaspoon cinnamon 1 cup all purpose flour 1 teaspoon baking powder 1 beaten egg 1/2 cup evaporated milk 1/3 cup margarine or butter melted Heat oven to 325 degrees. Lightly grease a 2 qt square baking dish. Spread apples in prepared dish. Sprinkle with 1/2 cup walnuts. In a small bowl, stir together 1/4 cup sugar and cinnamon, sprinkle over apples. In medium bowl, stir together flour, 1/2 cup sugar, and baking powder. In small bowl combine egg, evaporated milk, and melted butter. Stir into flour mixture until smooth. Pour evenly over apples, sprinkle with remaining walnuts. Bake 50 to 55 minutes or until a wooden toothpick inserted in center comes out clean. Cut into squares, serve warm topped with ice cream or whipped topping.

Apple Dumplings Pastry for a 9" 2 crust pie 6 baking apples about 3" in diameter, peeled and cored 3 tablespoons raisins 3 tablespoons chopped nuts 2 cups brown sugar, packed 1 cup water Heat oven to 425 degrees. Prepare pastry and cut into squares about 6" x 6". Put apple into the middle of each square. Mix raisins and nuts, fill the center of each apple. Bring corners of pastry up and join together by moistening with water. Press in sides of pastry. Place dumplings in ungreased baking dish. Heat brown sugar and water to boiling, carefully pour around dumplings. Spooning syrup over dumplings 2 or 3 times during baking, bake about 40 minutes until crust is golden and apples are tender. These are best served warm!

Dutch Apple Bread Cream together 1/2 cup of butter and 1 cup of sugar. Add 2 large eggs and 1 tsp. vanilla. Beat well. Add 2 cups flour 1 tsp. baking soda 1/2 tsp. salt alternately with 1/4 cup buttermilk Fold in 1 cup chopped apples and 1/4 cup chopped walnuts. Pour into greased 9x5x3 inch loaf pan. Topping 1/3 cup flour 2 Tbs. sugar 2 Tbs. brown sugar 1/2 t cinnamon 1/4 cup butter Combine and crumble over batter. Bake 55 minutes at 350 degrees.

Braised Fall Vegetables 2 Tbsp. margarine or butter 1/2 of a medium head red or green cabbage, cut into 6 wedges 12 small whole carrots or 3 medium carrots, quartered lengthwise 2 cups cauliflower florets 1 medium red onion, cut in wedges 1/4 cup water 2 Tbsp. vinegar 1/4 tsp. salt 1/4 tsp. pepper 1/4 tsp. ground cardamom In a large skillet melt margarine or butter. Cook the cabbage wedges and carrots in hot margarine, covered, over medium heat for 3 minutes, stirring once or twice with a wooden spoon. Gently stir in the cauliflower, onion, water, vinegar, salt, pepper, and cardamom. Bring mixture to boiling; reduce heat. Cover and simmer for 7 to 10 minutes or until the cabbage, carrots, and caulifower florets are just crisp-tender. Makes 6 to 8 side-dish servings.

Roasted Fruit Soup Roasting is perfect for fruit that is not quite ripe. For a real treat, serve this as a warm dessert with ice cream or whipped cream. 1 cup cranberries 1/2 cup packed brown sugar 1 medium pear, cored and cut into thin wedges 1 medium cooking apple, such as Roma, Jonathan, or Fuji, cored and cut into wedges 3 plums, halved and pitted 3 cups cranberry-apple juice 1 Tbsp. lemon juice 2 3-inch-pieces stick cinnamon Preheat oven to 450 degrees. In a 3-quart rectangular baking dish stir together cranberries and brown sugar. Add pear and apple wedges. Roast, uncovered, about 20 minutes or until just tender. Add plum halves. Roast, uncovered, 15 minutes more or until fruit is tender and edges of fruit begin to brown or curl. Stir gently to combine. Meanwhile, in a large saucepan combine cranberry-apple juice, lemon juice, and cinnamon sticks. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove the cinnamon sticks; discard. Gently stir roasted fruits and their juices into mixture in saucepan. Spoon roasted fruit soup into 6 individual bowls. Makes 6 servings.

Cider-Braised Pork Roast

1-1 1/2-to 2-lb. boneless porkshoulder roast
2 Tbsp. cooking oil
1 1/4 cups apple cider or apple juice
1 medium onion, chopped (1/2 cup)
1/2 tsp. salt
2 medium cooking apples, such as Granny Smith or Jonathan, cored and cut into wedges
1 6-oz. pkg. dried apricot halves
1/2 tsp. ground cardamom
1/4 tsp. ground cinnamon
Fresh thyme sprigs (optional)

Trim fat from meat. In a 4-quart Dutch oven brown meat on all sides in hot oil. Drain off fat. Add apple cider, onion, and salt to Dutch oven. Bring to boiling; reduce heat. Cover and simmer for 45 minutes.
Add apples, apricots, cardamom, and cinnamon. Bring to boiling. Reduce heat; cover and simmer about 10 minutes more or until meat and fruit are tender. Use a slotted spoon to transfer meat, apples, and apricots to a serving platter, reserving juices in pot. Keep meat and fruit warm.
For cider sauce, boil remaining juices gently, about 5 to 7 minutes, or until reduced to 1/2 cup. Spoon sauce over meat and fruit. Garnish with fresh thyme, if desired.
Makes 6 servings.