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[verity83]

Grandma's Favorite

1 c shortening
3/4 c brown sugar
1 c pumpkin
1 egg
1/2 c molasses (I was out and used honey)
2 c flour - half w, half ww
1 c raisins
1 tsp soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt

Pre-heat oven to 375.
Cream shortening and sugar.
Mix in pumpkin, egg, and molasses.
Stir in dry ingredients, spices and raisins.
Drop by the spoonful onto an ungreased baking sheet.
Bake 10 to 12 minutes.

My notes: would be better with molasses, but honey was not bad.




Pecan Topped Pumpkin Muffins

Description: This is an adaptation of a pumpkin bread recipe, adding a pecan half on each muffin.

Contributed by: Dan Musicant

Ingredients:
1 cup mashed cooked pumpkin or winter squash
1/3 c melted butter (I used olive oil)
1/3 c milk
1 tsp vanilla
2 beaten eggs
16 chopped, pitted dates (used raisins)
1 3/4 cups flour
1 tsp baking powder
1/2 tsp soda
1 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1 1/3 cups brown sugar

Pre-heat oven to 350 degrees.
Mix together mashed cooked pumpkin or winter squash, melted butter, milk, vanilla, beaten eggs, chopped pitted dates
Mix with: flour, baking powder, baking soda, salt, cinnamon, nutmeg, sugar
Grease muffin pans, or use baking cups.
Pour batter into muffin pans.
Top each muffin with a pecan half.
Bake for 20 minutes.
Allow to cool before serving.



2 1/2 cups all-purpose flour
2 cups white sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup canned pumpkin puree
1/2 cup vegetable oil
2 cups peeled, cored and chopped apple

2 tablespoons all-purpose flour
1/4 cup white sugar
1/2 teaspoon ground cinnamon
4 teaspoons butter
Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners.
In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups.
In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.
Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.



Harvest Pumpkin-Oatmeal Raisin Cookies

Ingredients
2 c all-purpose flour (I used half whole wheat)
1 1/3 cups old-fashioned oats
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 c (2 sticks) butter or margarine, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 cup pumpkin
1 large egg
1 tsp vanilla extract
3/4 cup chopped walnuts
3/4 cup raisins

PREHEAT oven to 350° F. Lightly grease baking sheets.

COMBINE flour, oats, baking soda, cinnamon and salt in medium bowl. Beat butter and sugars in large mixer bowl until light and fluffy. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; mix well. Stir in nuts and raisins. Drop by rounded tablespoons onto prepared baking sheets.

BAKE for 14 to 16 minutes or until cookies are lightly browned and set in centers. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.



How do I choose? Or do I make a half-batch of each one? I only have 2 cups of pumpkin to work with. Sad.