Love pumpkin pie. My hairdresser talks about some of her recipes her Mom fixed. Yummy! They sounded delicious!

So how about some of your family favorites?

Hugs
Gina

I just found a recipe on the web--was looking for something else-- for Caramel Pumpkin Torte- It sounded really good. Cream cheese frosting, dates/pumkin/caramel in the cake. Maybe too sweet for early morning, but later, yum

*****NOTE - I HAVE EDITED THE DOUGH BALL SIZE BELOW. IF YOU COPIED THIS RECIPE ALREADY, PLEASE ADJUST!*****

I love holiday recipes, and you know there's a Quilter's Christmas cookbook on the market, so this is not OT. Quilters feed the stomach as well as the eyes!

I'm a crazy Christmas cookie baker. I make at least 15 different kinds each year & deliver/ship them all over the place. Thousands of homemade cookies will come out of my kitchen in the next month. I've had people ask me as early as April if their cookies are coming again that year! I've already started baking, have 2 batches in the freezer, and am about to bake more today.

I don't remember where I got the following recipe, but I've been making these cookies for at least 20 years. They never fail (follow my ingredients & directions to the letter) & are delicious. If you stack & tightly wrap them in Saran, they ship well. They freeze/thaw perfectly, and there's no tedious decorating needed. Baked and done!

BRICKLE CHIP COOKIES

1 cup butter (no substitutes), softened
1 cup sugar (plus more for shaping)
1 tsp. vanilla extract
1 egg
2 and 1/4 cups flour
1 tsp. baking soda
6 oz. brickle bits (Heath bits, in the brown bags, sold near the chocolate chips in grocery stores)
6 oz. MINI semi-sweet chocolate chips (Nestle)

In a lg. bowl, cream butter & sugar with mixer. Add egg & vanilla. Add flour & baking soda. Stir in brickle bits & chocolate chips with mixer on low or with a spoon. Do not overmix -- just til blended in.

Pinch off & shape about 1" balls of dough & place on parchment-paper lined cookie sheets. The cookies will spread to about 2", so space accordingly.

Now comes the easy shaping part. Put about 1/4 cup of sugar in a cereal bowl. Find a glass in your cupboard that has a flat bottom that's about 2" in diameter. Dip the bottom of the glass in your dough bowl to get it "sticky." Dip the sticky glass bottom in the cereal bowl of sugar so the sugar adheres. With the sugar-coated glass bottom, flatten ONE ball to 1/4" to 3/8" high. Don't over-flatten. Dip your (still sticky) glass bottom back into the bowl of sugar and flatten the next cookie. And so on & so forth, re-loading the glass bottom with more sugar before each flattening.

Bake at 350 for 7 to 9 minutes, or until the edges are JUST beginning to brown. (Turn the oven light on & peek at 6 minutes.) Don't overcook! They will look puffed when cooking, but they will flatten as they cool. Go by the edges of the cookies -- they're done when they are just starting to get golden.

Let cool on the sheets for a minute. Then pick up the parchment & transfer the whole thing, cookies & all, to a cooling rack. After a few minutes, you can take the cookies off the parchment & put them on another cooling rack, or you can continue to cool on the parchment. I've done both ways.

Makes 70. Can be frozen for months -- stack & wrap tightly with Saran before putting in a Ziploc freezer bag. I've even found leftovers in the freezer in June & they were OK!

These are good, sweet, butter-based cookies with the taste of both Heath toffee & chocolate. YUM! Have the kids & the cold milk handy.


*****NOTE CHANGED DOUGH BALL SIZE*****

This message has been edited. Last edited by: StarrySky,

My all time favorite has got to be pumpkin pie cake. Can't be easier and it's pumpkin pie with alllll the good flavor.

Box of yellow cake mix
Can of mixed pumpkin pie filling
3 tbsp Butter
Your choice of walnut or pecan pieces. to taste

Lightly grease 13 x 9" baking pan. Pour in pumpkin mix. Sprinkle cake mix over pumpkin, do not stir.

Break up butter and scatter over cake mix. Scatter nuts on top.

Bake according to cake directions.

Serve with ice cream or whipped cream.

Outta sight!!!!!

quote:

Originally posted by paus4quilts:

Can of mixed pumpkin pie filling

You mean that big can of pre-mixed filling, not the smaller can of just pumpkin, right?

This is special enough to serve company. It's called Harvest Skillet Pasta. Adapt specialty products as need be. I remember that the Moroccan Spice I could use a peppery blend. Here's the link: http://www.pamperedchef.com/re.../recipe.jsp?id=98803

Not pumpkin-related, but does anyone have a good recipe for roll-out sugar cookies? I try a different one every year but have yet to be impressed by any of them. I need a recipe that doesn't have crumbly dough that makes rock-hard cookies that taste like paste! Someone must have one that's tried & true...???

Starry, those cookies sound great, I'm definitely going to make these. I can't eat nuts (boohoo) any more, and one grandson is allergic to nuts, so these sound great. I especially like the fact they freeze well.

Starry, I have my grandmother's Christmas cookie recipe and they are cut out cookies and not crumbly. I will get the recipe when I get home; early next week.

Karen

Bunny, those are some of our favorite cookies. You can make them a little bigger if you want, but you'll have to fiddle with the baking time. I keep them on the small side for Christmas, because the rest of my cookies are small, too.

Note the edit in the original recipe -- I think I mis-stated the size of the dough balls I make, now that I look at a ruler. I've never really measured, but I'm now going to guess it's closer to 1" raw, before flattening.

Karen, I'd love to see that recipe if you wouldn't mind sharing it!

I love pumpkin.

I have several sugar cookie recipes from family, long used in our family, if anyone wants them let me know.

Starry, yep, I mean the regular size can of pre-mixed pumpkin filling. Has all the spices and goodies in it already. You can make up a pumpkin pie filling if you have a favorite recipe you'd rather use but the pre-mix works just fine.

Was visiting the kids in Alaska one year and there is an Xmas Eve party they attend every year. I answered the phone one day and it was the hostess calling to let us know what we could bring. Without having tasted this cake, she asked for it. It's reputation preceded me.

Wanted to add..not just pumpkin recipes but ALL kinds of goodies. Maybe I'm just hungry!

Hugs
Gina

A savory dish that my family loves is my Creamy Pumpkin Soup (found the recipe a few years back). I usually make it to go with all the Thanksgiving leftovers (including all those little pumpkins that have been decorating the house). I bake the little pumpkins whole until just soft, then cut off the tops (save) and clean out the seeds. The little pumpkins are now the bowls for the soup.

Soup Recipe uses canned pumpkin (always available)

1/4 cup butter
1 small onion, chopped
1 clove garlic, chopped
2 teaspoons brown sugar
1 can chicken broth
1/2 cup water
1/4 teaspoon ground black pepper
1 can (15 oz) pure pumpkin
1 can (12 oz) evaporated milk
1/8 teaspoon ground cinnamon

Melt butter in large saucepan over medium heat. Add onion, garlic & sugar, cook until soft. Add broth, water & pepper, bring to a boil, stirring occasionally. Reduce heat to low, cook, stirring occasionally for 15 minutes. Stir in pumpkin, milk and cinnamon. Cook stirring occasionally for 5 minutes. Remove from heat. Transfer mixture to food processor or blender (might have to do in batches) process until smooth. Return to saucepan. Serve warm in pumpkin or regular bowls. 4 servings

I'd love to see any or all tried/true roll-out sugar cookie recipes. Often I compare & combine cookie recipes until I come up with exactly what I had in mind & what will do well in my oven (which can have a mind of its own...).

Funny, but I don't remember my mother ever making rolled-out sugar cookies when I was a kid. If she did, I'm sure she just used a recipe from a cookbook, not something that had any family history behind it. She didn't like rolling out anything (cookies, pie crust, etc.), and usually made dropped cookies of some sort, like the chocolate chip ones from the back of the Nestle bag. Those are fine for some days, but I like Christmas cookies to look like Christmas. I'm not afraid of a rolling pin & I have every color sprinkle & sugar known to man, so bring it on!

Bumping this up with an update. I made a batch of the Brickle Chip cookies today. Took about 2 hours, from getting out the recipe to closing the dishwasher door & putting the finished cookies in the freezer.

Shaping the dough to 1" did work & made a cookie that finished at 2" (sounds like I'm talking about patchwork!). I flattened about half-way...the dough will resist the glass and tell you when it doesn't need to go down any further. Some cookie sheets took 7 minutes baking time & some took 8. The tops do not get golden, only the undersides & the edges. The cookies will still be a bit puffy when they come out. Don't overbake.

You definitely have to wait for these cookies to set up once they're out of the oven. Don't move them around too soon or you'll have to eat the ones you wreck. I wrecked two accidentally on purpose.

About 1/4 cup sugar in the cereal bowl will do - and you might not even use all that up. I'll go back & edit that. I never did change that on my original recipe, but I remembered when I saw the sugar in the bowl.

I actually got 90 cookies out of this batch. I had two notes on my recipe, a high number & a low number. This year I got the high number. So count on at least 70, and more for the cook if you're lucky.

You really will need cold milk...these are sweet! Hope you enjoy.

Ladies, y ou are making me hungry. They all sound good. I never met a cookie I didn't like. Will copy them and try.

Mary

PS - Are they calorie free?

I'll get my MIL recipe for sugar cookies out tomorrow. She made dozens and dozens of them for the holiday, they were never around long enough to get stale LOL. My mother made cutout cookies for every holiday. Hearts for valentines, Christmas, flags for patriotic days and of course turkeys for Thanksgiving. She had over a hundred cutters, all different. I have them now and have added dinosaurs and frogs. I had 2 boys who loved cookies.

Yummy! Maybe next year we could try for a quilter's cookie swap? Of actual cookies not just recipes? I told ya I was hungry!! Just an idea for another time.

Hugs (&cookies)
Gina

Below is the recipe I have eaten for my entire life and made myself for about 25 years. Most of the comments in parentheses are my additions.

Christmas Cookies (from my Grandma Correll)

1/2 cup shortening (I use plain Crisco)
1 cup sugar
2 eggs (beaten)
2 tablespoons cream (can use milk-if no cream)
1 tablespoon vanilla
3 1/2 cups flour,self-rising
1/2 teaspoon salt

Cream shortening and sugar-beat well til light and fluffy. Add eggs, cream and vanilla-beat. Mix in 2 cups of flour with mixer. Add remaining flour by hand (I have done all by mixer but not handheld-need big mixer like KitchenAid or similar) Don't handle dough too much or it will be tough. Cookies, when baked, won't be as tender.

Shape into a mound (usually have two mounds-about the diameter of a dessert plate and about two inches thick), wrap in plastic wrap and chill (at least 4 hours-my Mom either makes dough in the morning and bakes cookies in evening or chills dough overnight). Take one mound of dough out of fridge a few minutes before rolling out. When almost done with first mound you can get second one out of fridge. If dough gets too sticky-put back in fridge for a while to chill again.

Roll out to about 3/8 inch (quilter talk :-) again) or a tad thinner. Cut with lightly floured cutters. Bake at 350 degrees; cookie sheets do not have to be greased.

Have to watch cookies-don't want to bake until brown-just until beginning to brown on edges. Remove from pan and allow to cool. Once cooled frosting can be added.

I have friends who like these plain with no frosting-but my Mom always frosts hers so I do too with a simple buttercream frosting.

My Mom has added food coloring to the dough to make a tie dye effect. We have made these cookies for many occasions-Easter, Summer just vary the cookie cutters.

This is probably the longest post I have ever made. Edited to add something I forgot.

Karen

This message has been edited. Last edited by: May Baby,

Thanks for posting the recipe! Copied & printed.

This is my MIL's recipe for Sugar Cookies.
1 cup sugar, 1 cup Butter creamed together
1 teaspoon vanilla and 2 large eggs add to the butter sugar mixture and mix
2 teaspoons cream of tarter, 1 teaspoon baking soda, 3 cups all purpose flour. Add to the sugar//egg mix Stir until it is a dough, It is a stiff dough. Cover and chill for about 3 hours.
Roll the dough 1/4 inch thick and cut with cutters. Place on ungreased cookie sheets and bake at 375 degrees for about 8-10 min. unless it is too brown. They should be lightly brown, frost with buttercream frosting. Enjoy

Love the pumpkin pie cake... seen this thread when popped in and wrote that one down as looked so easy. Made it last night and everyone said should repeat again I emailed myself this thread just in case they delete it. My sister is voting for me to try the cookies next lol.. Local store didn't have heath bits at this time so will have to wait till get to bigger store in town 1/2 hr away.

I had a recipe that came with cookie cutters I brought a while ago. Everyone seems to like them as never had to throw any out
Roll Out Cookie Recipe
1 cup butter or margarine softened
1 cup sugar
1 large egg
1 tsp vanilla
2 tsp baking powder
3 cups flour
Preheat oven to 400 deg. In large bowl , cream butter and sugar with and electric mixer. Beat in egg and vanilla. Add baking powder and flour one cup at a time, mixing after each addition. The dough will be very stiff; blend last flour in by hand. Do not chill dough. Divide dough into 2 balls. On a floured surface, roll each ball in a circle approximately 12" in diameter and 1/8" thick. Use cutters as a guide; dough should be only slightly thinner than cutter. Dip cutters in flour before each use. Bake cookies on ungreased cookie sheet on top rack of oven for 6 to 7 minutes or until cookies are lightly browned.

My fav cranberry recipe:

Mix a can of whole cranberries, 1/4 cup of powdered sugar, 8 oz sour cream and a small can of crushed pineapple. Freeze that in an 8 x 8 inch pan and cut into squares or I like to use individual molds. Its really good.

lionpride: So happy you tried the pumpkin pie cake. Gotta see how TcMay like it. It was love at first bite for me. And just could not be any simpler. Bonus!!!!

Green bean casserole has pretty much become the veggie favorite for many people during the holidays, right? I did something different for this year's turkey feast.

1 pkg Frozen mixed veggies
Can mushroom soup
1 1/2 C or Lotsa shredded cheddar cheese mix
Stack of Ritz crackers
Diced onions to taste
Salt, pepper, to taste

While vegetables are cooking, saute' onions in olive oil (or whatever you prefer).
When vegetables have finished cooking, drain, and combine in a casserole dish with the onions and mushroom soup. Mix well.
Cover with as much or as little cheese as you desire. Then crush the crackers and put on top. (I added some more cheese on top, just cuz I like cheese.)

Bake at 350 until cheese is melted and top is looking browned.

I will be adding this to future dinners!!!!

ETA; OMG I forgot to add a small can of mushroom pieces, drained. Saute with the onions.

This message has been edited. Last edited by: paus4quilts,

I actually used the Stir Fry package of mixed vegetables 'cuz I like the asparagus.

ttt

ditto...more..more! Found my quilter's cookbook. Yummy!

Gina

quote:

Originally posted by paus4quilts:
My all time favorite has got to be pumpkin pie cake. Can't be easier and it's pumpkin pie with alllll the good flavor.

Box of yellow cake mix
Can of mixed pumpkin pie filling
3 tbsp Butter
Your choice of walnut or pecan pieces. to taste
Lightly grease 13 x 9" baking pan. Pour in pumpkin mix. Sprinkle cake mix over pumpkin, do not stir.
Break up butter and scatter over cake mix. Scatter nuts on top.Bake according to cake directions. Serve with ice cream or whipped cream. Outta sight!!!!!

Paus..???? Is the sprinkled cake mix suppose to still look like sprinkled cake mix after baking???????????????? I just pulled your cake out of the oven and before I take it to quilt guild tonight want to make sure ...Thanks

Hey Dani... you made it... did your cake still look sprinkled???

It looks like a lumpy cake with a crumb topping. It doesn't look like a 'cake'.

Paus...I Pm'ed pictures...

Hey Paus....About that Pumpkin Pie Cake ...It was a HUGE hit....they loved it. Someone stood up during the meeting and asked who brought the yummy pumpkin dessert....I now have 21 small pieces of paper with a request for the recipe with their email addy's...

Thank you very much...Oh.. I did spread Cool Whip over the top and added more Pecans to dress up the presentation a bit...that part was just me.

P.S...I don't even like pumpkin pie and I liked it.

lollll You don't like pumpkin pie???? How can you not like pumpkin pie? But you liked my cake so I guess that's ok.

Glad it went over so well for you.