Pumpkin Cookies for Fall

Our family loves all things pumpkin. Soup, pie, bread, muffins, but these cookies are our favorite. If you have raw pumpkin that you grew, or bought, just cut off the top and bottom, then cut into large pieces (such as 6" square) and steam for 10 minutes, or until tender. Let the pumpkin cool a little, then it will practically fall off the skin. You can mash it, use it in recipes, or freeze some for using in the winter.


Pumpkin Cookies

2 1/2 C Flour
1t. baking powder
1t. baking soda
1 1/2 t. cinnamon
1/2 t. salt
1/2 t. nutmeg
1/2 t. cloves
1/4 t. ginger
Mix above ingredients, set aside.

1/2 C butter
1 C white sugar
1/2 C brown sugar
1 C pumpkin (mashed, or from the can)
1 egg
1 t. vanilla
1/2 C quick oats
1 1/2 C butterscotch chips (or one 12oz. bag)

Pre-heat oven to 375, grease baking sheet.
Beat butter, sugar, egg, mix in pumpkin, vanilla.
Blend in dry ingredients, then mix in oats and butterscotch chips.
Grease baking sheet between each use.
Enjoy!

Quick Blueberry Pie

The blueberry-cream cheese pie that I have already posted is a bit labor intensive.....(but I enjoy spending time in the kitchen.) Our 8 year old re-wrote my recipe to be quick, and easy, because he wanted to be able to make his own pie (and he loves cinnamon, so he added that).
These can be mixed up and ready to eat in a flash!

Noah's Blueberry Mini-Pies

1 egg
1/4 C cream
1/4 C sugar
2 tsp. flour
1/4 tsp. cinnamon
1 1/2 C blueberries

Mix ingredients, then spoon equal amounts into six miniature graham cracker crusts (purchase in the baking aisle). The crusts should be on a cookie sheet, then bake at 350 for about 25 minutes. Cool, then top with fresh whipped cream. Yum!

Breakfast Brain Food

School is back in session and we can all use a morning brain boost. This is our favorite recipe for

Homemade Pancakes or Waffles

3 eggs
2 C milk
2 C flour
2 t. baking powder (Rumford)
1/2 t. salt
1/4 C shortening
2 TBL ground flax seeds

One of our favorite pies

We have enjoyed blueberry picking again this year, especially at Riley Creek Blueberry Farm.
If you live near Riley Creek, but don't have time to pick berries, you can just stop by and purchase frozen gallons of berries....usually for a better price than the grocery store.

Blueberry Cream Cheese Pie

Make one graham cracker crust (recipe on graham cracker box),
and press into a 9x13 glass baking dish.

Mix:
One 8oz pkg. + 4oz cream cheese
3/4 C sugar
3 eggs
2 t. vanilla
Pour into crust and bake about 15 min at 350,
or until toothpick comes out clean.

Let this layer cool.

In a saucepan, cook over medium heat:
4 C blueberries
1 C sugar
2 TBL cornstarch
1 t. lemon juice
Stir often, when this mixture begins to thicken, cool slightly,
then pour on top of the cream layer.

Chill pie for at least 2 hours. Serve with whipped cream.


This recipe can be ready to eat a little faster by using the prepared graham crusts that you can buy in the baking aisle. We like to make six miniature pies, and one standard 9" pie, lots to share!

Too much zucchini? Impossible.

Our family loves this recipe, and it helps use up zucchini from the garden. Toward the end of the gardening season I grate and freeze a few ziplock bags of zucchini to use in the late fall or winter.

Zucchini Spinach Quiche

1C flour
2 tsp. baking powder
1 tsp. salt
(or omit above, and substitute one cup bisquick)
3 eggs
1/4 C oil
1C frozen chopped spinach (defrost)
2C grated zucchini
1 small onion, finely chopped and sauteed
1/4 C parmesan
2C shredded cheddar cheese
A dash of Johnny's Seasoning Salt, a pinch of dry basil or oregano

Mix, bake in a greased 9" pie dish at 350 until lightly golden brown on top,
or center is cooked (test with toothpick or knife) 25-30 min.