Enjoy October...just a few days away...my favorite time of the year. I may even sneak in my Door County Day Trip.
Later, everyone!
...Jan...
Pumpkin Cookies with Cream Cheese Frosting
INGREDIENTS
1 cup butter, softened at room
temperature
1 cup granulated sugar
1 egg, room temperature
1 teaspoon vanilla
2 cups pure pumpkin (17
ounce can)
2 cups all purpose flour
1 teaspoon baking powder
1
teaspoon baking soda
½
teaspoon salt
½
teaspoon cinnamon
½ teaspoon ground nutmeg
FROSTING
4t butter, softened
4oz cream cheese, softened
2 cups powdered sugar
3-5T milk
1t vanilla
1/2-1t cinnamon, as desired
1/2-1t nutmeg, as desired
PICTURE COMING SOON!
Apple Strudel
Recipe from Pilgrim Lutheran Church Cookbook 1969
3c flour
1/2t salt
1 1/8c shortening
3 egg yolks
10-11T cold water
1c sugar
1T flour
1/2t cinnamon
Apple slices (4-5 granny smith apples)
Mix flour, salt and shortening. Add egg yolks and water. Mix as pie dough and chill in refrigerator at least 30 minutes. Dough will be sticky. Divide dough in half. Roll out very thin and lay on a greased cookie sheet. Mix the apple slices with the the sugar, flour and cinnamon. Dump the apple slices toward the middle of the dough, leaving about 1" around the edges. Roll out the other 1/2 of dough. Place over dough and pinch edges together. Bake at 375 degrees for about 45 minutes...until lightly browned.
Frost while still warm with 1c powdered sugar, 2T milk and 1t vanilla.
Refrigerate leftovers.
Dean Russo, Artist |