(Picture courtesy of knitsteel at flickr.com.)
Welcome to Fall, you woke up to a change of seasons. Hope it’s cool and nice where you are, here we’ve already had a frost.
The foods we think of as Fall fare are the pumpkins, apples, hard squash, and root veggies. Yesterday I was given garlic fresh from the garden, and advised to plant my own in October.
Pumpkin in particular is showing up in baked goods around us, not just pie. A recipe you might want to try makes good use of this sweet and healthy fleshy fall treasure.
- 3/4 cup butter, softened
- 1-1/3 cups sugar
- 1/4 cup honey
- 1 Eggland’s Best Egg
- 1 cup canned pumpkin
- 1 teaspoon milk
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 3/4 cup chopped dates
- 3/4 cup chopped pecans
- 2 tablespoons poppy seeds
- 1 package (3 ounces) cream cheese, softened
- 1/4 cup butter, softened
- 2 cups confectioners’ sugar
- 2 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- In a large bowl, cream butter and sugar until light and fluffy. Gradually beat in honey and egg. Add pumpkin and milk; mix well. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in the dates, pecans and poppy seeds.
- Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until edges are lightly browned. Remove to wire racks to cool completely.
- For frosting, in a large bowl, beat the cream cheese, butter and confectioners’ sugar until light and fluffy. Beat in cream and vanilla until smooth. Frost cookies. Store in an airtight container in the refrigerator. Yield: 5 dozen.
Cookie preparation that shows up locally is the icing in the middle, making a little cookie pie.
Whatever you do, I hope at Halloween you have a pumpkin decorating your doorstep or in a window. It’s good to eat later, and will keep if you don’t cut into it or drop it.
Pumpkin seeds are another good source of protein, and nice snack food.