Fall Recipes

submitted by Amy Heneisen

Pumpkin Cookies
utterly amazing, even without the carmel topping!
Makes 3 dozen

Mix:
1/4 c. butter
3/4 c. Crisco
1 c. sugar
1 c. pumpkin (not pumpkin pie mix)
1 egg
1 tsp. vanilla

Add:
2 c. flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon

Mix well.  Drop by spoonfuls onto ungreased cookie sheet.  Bake 8-12 minutes (depending on size of your spoonfuls) at 350 until top of cookie springs back quickly when touched lightly.  If your finger leaves a dent in the cookie top, the cookies need more cooking time.  Cool 1-2 minutes on cookie sheet and remove to wire rack to cool completely.  *Be sure cookies are completely cool before icing.*

Carmel Topping
Bring to boil in saucepan:
3 T. butter
1/4 c. milk
1/2 c. brown sugar

After boil, cook for 3 minutes.  Remove from heat and add:
1/2 tsp. vanilla
1 c. powdered sugar

Mix well.  Dip cooled cookies immediately.

Oatmeal Apple Cookies
(from www.food.com)
Makes 2 1/2 dozen

3/4 c. shortening
1 1/4 c. firmly packed brown sugar
1 large egg
1/4 c. milk
1 1/2 tsp. vanilla
1 c. flour
 1 1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. baking soda
3 c. quick oats (not instant or old fashioned)
1 c. peeled diced apples
3/4 c. raisins (optional)
3/4 c. coarsely chopped walnuts (optional)

Preheat oven to 375 and grease cookie sheet.

Combine shortening, sugar, egg, milk, and vanilla in large bowl.  Beat at medium speed until well blended.

Combine flour, cinnamon, nutmeg, salt, and soda in small bowl and mix into creamed mixture at low speed until just blended.

Stir in oats, apples, raisins, and nuts.

Drop rounded tablespoonfuls of dough about 2 inches apart onto greased cookie sheets.  Bake for 13 minutes or until just set.

Cool for 1-2 minutes on cookie sheets, then remove to cooling rack to cool completely.

Hot Spiced Apple Cider

Combine in large pot and simmer about 30 minutes:
1 gallon cider
1 tsp. allspice
12 whole cloves (OR 1/2 tsp. ground cloves)
2 sticks cinnamon
1 c. brown sugar
1/2 c. white sugar

Add:
1 c. orange juice
2/3 c. lemon juice

Heat and serve. Can be frozen or refrigerated and served again.

I typically make 1/4 recipe (1 quart cider) for our own family at a time.