Pumpkin Oatmeal Cookies...

This cookie is delicious! I found it on Facebook and just had to try it. It turns out to be a keeper. Everyone that has eaten one has said they thought they were nummy! They are moist and chewy, not too much pumpkin flavor and the cinnamon sugar on top just adds the right touch. Enjoy! Check out Oh So Shabby by Debbie Reynolds and see all the beautiful things and ideas that she has.

2 C. flour
2 1/3 C. old fashioned oats
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
1 C. ( 2 sticks unsalted butter) softened
3/4 C. dark brown sugar
3/4 C. granulated sugar
2 Tbsp. honey
1 C. pumpkin puree
1 large egg
1 1/2 tsp. vanilla extract

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

Combine flour , oats, baking soda, baking powder, cinnamon, pumpkin pie spice and salt in a bowl.
cream butter, honey, and sugars in a large mixing bowl until light and fluffy. about 3 minutes. Add pumpkin, egg and vanilla- mix well.

Add dry ingredients and mix until just combined. do not over mix. Chill dough for 30 minutes.

With a small scoop drop cookie dough onto baking sheets. they should be a rounded tablespoon. Sprinkle tops with cinnamon and sugar.

Bake 14 minutes. cool on baking sheet for several minutes and then transfer to a wire rack to cool.

Picture and recipe by Oh So Shabby by Debbie Reynolds.

Cranberry Banana Bread...

Sift: 2 C. flour
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1 C. sugar
1/4 C. orange juice
1 C. fresh cranberries, ground

Cream:
4 Tbsp. butter
1 egg
1 C. mashed, ripe bananas
1/2 C. milk
1 C. pecans, coarsely chopped

Sift dry ingredients and set aside.
In a medium sized bowl place sugar, orange juice and chopped cranberries.
In a large bowl, cream butter, beat in egg and dry ingredients. Stirring until just blended.
Stir in cranberries, bananas, milk and nuts.
Pour into greased 9x5x3 pan or 2 small.
Bake 350 degrees for 1 hour and 15 minutes or until tooth pick comes out clean. For smaller loaf pans the time will be less. Floured loaf pan at 350 degrees for 45-60 minutes.

Cranberry Fruit Nut Bread...

This bread spread with the orange butter is delicious!

2 C. flour
1 C. sugar
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
2 Tbsp. shortening OR butter
1 tsp. grated orange peel
1 well beaten egg
3/4 C. orange juice
1 C. fresh cranberries, coarsely chopped (can be frozen)
1/2 C. chopped nuts

Sift together dry ingredients.Cut in shortening.
Combine peel, juice and egg.
Add to dry ingredients, mixing just to moisten.
Fold in berries and nuts.
Turn into greased loaf pans.
Bake 350 degrees for 60 minutes. Cool. Wrap and store overnight.

Orange Butter
Whip 1/2 C. soft butter
Add 1 Tbsp. powdered sugar
And 1/4 tsp. grated orange peel. (more if desired)

Cranberry Bread...

Preheat oven to 350 degrees
1 Pkg. cranberries, chopped
2 Tbsp.grated orange zest
4 C. flour- unbleached, whole wheat or half-half mixture\
2 C. sugar (all white or 1 C. white with 1 C. brown sugar)
1 tsp. baking soda
3 tsp. baking powder
2 tsp. salt
4 Tbsp. vegetable oil or butter
1 1/2 C. orange juice
2 eggs, beaten
1 to 1 1/2 CC. chopped nuts (optional)

Chop cranberries if you have a food processor (they work without being chopped, too).
Mix cranberries, nuts and orange peel. Set aside.

In large bowl, mix flour, sugar, baking powder, baking soda and salt. Cut in shortening.
(I usually use oil, which I just mix with the orange juice and eggs before adding to flour mixture.)
Stir in orange juice and eggs, mix just to moisten.
Fold in cranberry mixture.

Spoon into prepared pan.
Bake 60 minutes. Cool 15 minutes before taking out of pan.
For muffins: Preheat oven to 400 degrees and bake 25 - 35 minutes

Pumpkin Cheesecake Roll...

Cake:

3/4 C. flour

1 tsp. baking powder

2 tsp. cinnamon

1 tsp. pumpkin pie spice

1/2 tsp. nutmeg

1/2 tsp. salt
3 eggs, slightly beaten

1 C. sugar
2/3 C. canned pumpkin

1 C. chopped walnuts

Preheat oven to 375 degrees.Grease jelly-roll pan and line with wax paper, greased and floured.
Sift baking powder, cinnamon, pumpkin pie spice, nutmeg and salt.Beat eggs and sugar in a large bowl until fluffy and thick, beat in pumpkin.

Stir in dry ingredients and pour into prepared pan, spreading evenly, sprinkle with nuts.
Bake for 15 minutes or until center springs back.

Loosen cake around the edges with a knife and lift onto clean towel dusted with powdered sugar, topside down.
Peel off wax paper; trim 1/4 inch from all sides, roll up cake and towel together and place side seam down on wire rack: cool completely.

Filling:

8 ounces soft cream cheese

1 C. powdered sugar

6 Tbsp. soft butter

1 tsp. vanilla

Beat the filling ingredients together until smooth. Unroll cake and spread with filling. Re-roll and refrigerate.

Cranberry Punch...

2 pints raspberry sherbet
1/2 C. lemon juice
2 C. orange juice3/4 C. sugar
1 1/2 quarts cranberry juice cocktail (48 oz.)
2- 28 oz. bottles ginger ale, chilled

Soften 1 pint of sherbet.
In a punch bowl, combine softened sherbet, lemon juice, orange juice and sugar.
Stir to dissolve sugar.
Add cranberry juice.
Refrigerate for 5 hours.
Before serving punch, add ginger ale, mixing well.
Scoop remaining sherbet into balls and float on top of punch.
Makes 30 (4 oz.) servings

I made this recipe at Christmas for the family progressive dinners that we had years ago. it was also a hit for ornament exchange parties that we had every year.

Pecan Pie...

Pecan Pie was one of the first pies I ever made. We almost had to use a chain saw to cut it. It makes us laugh every time I make one. Some people use chopped pecans and other use the pecan halves. I think it's easier to cut when they are chopped but a prettier pie when they are left halved. Enjoy!


3eggs, slightly beaten
½. sugar
1/4 tsp. salt
1 C .light corn syrup
1 C. pecans
1 tsp. Vanilla


Mix together and pour into an un-baked 9 inch pie crust.
Bake 450 degrees for 10 minutes.
Reduce heat to 325 degrees and bake for 30-40 minutes or until knife comes out clean. The filling should be firm but not dry.

Holiday Hermits...

Hermit cookies can be made at Thanksgiving and will keep until Christmas in an air tight container. They get even moister and more flavorful as time goes by. Some people call these fruit cake cookies..but they don't have the fruit cake fruits. You know... the kinds that make people not like fruit cake? These are a nice addition to a cookie platter during the holidays.

1 4oz. bottle maraschino cherries
1 8oz. can of pineapple tidbits
1 box raisins
1 C. chopped walnuts
16 oz. chopped dates
3 C. sifted flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1 C. butter or margarine
1/2 C. packed light brown sugar
2 eggs
1 tsp. vanilla

Drain juice from cherries and pineapple to make 1/2 cup liquid. Set aside.

Quarter cherries and half tidbits. Place on paper towel to drain thoroughly.
Put in bowl with raisins, walnuts and dates. Set aside.

Heat oven to 375 degrees and lightly grease cookie sheets.

Sift flour with baking soda, cinnamon and salt. Set aside.

Cream butter, sugar, eggs and vanilla until light and fluffy.
At low speed, blend in flour mixture, in fourths, alternately with cherry juice, in thirds. Beginning and ending with flour mixture.
Add fruit and nut mixture. Stir until just combined.

Drop by tablespoons about 2 inches apart.

Bake 20-25 minutes until golden brown. Makes 6-8 doz.
Frost with vanilla buttercream icing or store bought frosting works just as well. Decorate with piece of cherry.

Sweet Potato Casserole...

I love this recipe for the holidays. My son had this dish served to him when he was on bussiness in Mississippi and later was sent the recipe. Our family is sure she did! I have cut down on the sugar by a quater of a cup. I only mash the potatoes just a little bit. I have posted the recipe just as it was sent to us. Enjoy!

3 cups mashed potatoes (I use canned potatoes)
1 cup sugar
1/2 tsp. salt
2 eggs
1/3 oleo stick
1/2 cup milk
1 tsp. vanilla
Mix these together and put in greased casserole dish.

Topping:
1 cup brown sugar
1/3 cup flour (self rising)
1 cup chopped nuts ( I use pecans)
1/3 stick melted oleo

(I mix these together and use my hands to just sprinkle on top.)

Bake 35 min. at 350 degrees. (Sometimes I let it cook longer so it will set up a bit more. I like it more firm than thin.)

Mom's Pumpkin Bread...

I like making this bread with sliced cherries and dates. The cherries give it a festive look and the dates give just a different twist on the traditioanl pumpkin bread with raisins. Enjpy!

Blend together:

4 eggs, well beaten

3 C. sugar

Add and blend together:

2 C. pumpkin

2/3 C. water

Sift together:

1/2 tsp. baking powder

2 tsp. soda

3 1/2 C. flour

1 1/2 tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp. cloves

Add to your taste. Chopped nuts, marachino cherries, dates or raisins.

Bake 350 degrees for 1 hour

Pumpkin Cookies...

1 cup shortening
1 cup sugar
1 cup mashed pumpkin
1 egg
2 cups flour
1 tsp. soda
1 tsp. cinnamon
1/2 tsp. salt
1 cup raisins (optional)
Cream shortening , sugar and pumpkin.
Add eggs and mix well.
Add sifted dry ingredients and raisins.
Drop from spoon onto greased cookie sheet and bake at375 degrees F. for 10 to 12 minutes.

Frosting for Pumpkin Cookies
3 Tbsp. butter
4 tsp. milk
1/2 cup brown sugar
1 cup powdered sugar
3/4 tsp. vanilla

Cook butter, milk and brown sugar until dissolved:
Cool and add powdered sugar and vanilla .
Spread on warm cookies. Yield 4- 5 dozen.

Pumpkin Pie Bars...

This is a simple tasty dessert this time of year. The last time I made it the men in the family said thy liked just as much as pumpkin pie. You have to use the pumpkin pie mix in a can, not juthte regular pumpkin. I made that mistake once and we couldn't eat it.

Crust:
1 yellow cake mix (reserve 1 c cake mix for topping)
½ c melted margarine
1 egg

Grease 13x9 pan.
Combine above ingredients and press into pan.

Filling:
3 c (1 lb 14 oz can) pumpkin pie mix
2 eggs
2/3 c milk

Combine filling ingredients and pour over crust.

Topping:
1 c reserved cake mix
¼ c sugar
1 tsp cinnamon
¼ c margarine

Combing topping ingredients and sprinkle over filling.
Bake at 350 or 45-50 minutes. Cool. Serve with whipped cream or vanilla ice cream if desired.

Cranberry Mousse...

This is my favorite recipe using cranberries. I have made it for years and it has become a family favorite. I've tried using various brands of whole berry cranberry sauce, but I always go back to Ocean Spray. I have made this with and without the pecans, but in recent years I have made it mostly without, because the grandchildren will eat it without the nuts. It is good either way. I originally found this recipe in a magazine. I am not sure if it was a recipe advertising Jell-O or cranberries. I hope if you try this your family will enjoy this as much as mine does.

1-20 oz. can crushed pineapple in juice

1-6 oz. pkg. strawberry Jell-O

1 C. water

1 can whole berry cranberry sauce

3 Tbsp. fresh lemon juice

1 tsp. fresh grated lemon peel ( I use orange)

1 /4 tsp. ground nutmeg

2 C. sour cream

1/2 C. chopped pecans

Drain pineapple well, reserving liquid.

Add juice to Jell-O in a 2 quart saucepan.Stir in water.Heat to boiling and stir to dissolve gelatin.

Blend in cranberry sauce with a fork until blended. (Lumps dissolved.)

Add lemon juice, peel and nutmeg.

Chill until mixture thickens slightly.

Blend in sour cream.

Fold in pineapple and pecans.

Chill until firm in a bowl or mold.

Corn Casserole...

This recipe is like a deluxe corn bread. Thick, chewy and moist!

½ C. butter, melted
2 eggs, beaten
1 (8.5 ounce) package dry corn bread mix
1 (15 ounce) can whole corn, drained
1 can creamed corn
1 C, sour cream

Preheat oven to 350 degrees. Lightly grease a 9x9 baking dish.
In a medium bowl, combine butter , eggs, corn bread mix, corns and sour cream.

Spoon mixture into greased dish.

Bake 45-50 minutes or until top is golden brown.


*This recipe can be doubled in a 13x9 pan.