Just up the road about 45 minutes is the Nestle USA/Libby's Pumpkin Packing factory where about 85 % of the world's pumpkin is canned. Pumpkin is plentiful around here and lots of folks use pumpkin in recipes. Farm fields north of here are pumpkin laden, not with the typical orange pumpkins, but rather the smaller dull beige canning type.
Since lots of my recipes are for sweet concoctions rather than savory dishes, I use a lot of cinnamon and lots of pumpkin pie spice. A long time ago I learned that I better have a way to make pumpkin pie spice in case my pantry was missing that important pumpkin spice. The following recipe is a pretty close rendition to the spice you buy in a bottle. I usually make a least a half bottle at a time. I seal it well and stick it in the freezer (I freeze a lot of spices to keep them fresh). Hope you find this helpful and especially when that search of your pantry shelf turns up a lack of pumpkin pie spice.
Pumpkin Pie Spice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon allspice
1/8 teaspoon ground cloves
Mix and keep stored in a small container with a tight lid or make lots and put in cute little jars and give as gifts.
Pumpkin, Oatmeal, Cranberry, White Chocolate Chip, Nut
Cookies
That was a mouth full. These cookies are a softer type cookie which does not flatten when cooked. They stay moist as time goes on and should be stored with plastic wrap or waxed paper between the layers. Also due to the moisture content, when I make these, I usually freeze some of these so that they won't mold before we eat them all as it makes about 4 dozen cookies.
2 cups all purpose flour
1 1/2 cups quick oats
1 teaspoon baking soda
1 1/2 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 cup (2 sticks) margarine
1 cup light brown sugar
1 cup granulated sugar
1 cup pumpkin (canned)
1 large egg
1 teaspoon vanilla
1 cup white premium chocolate chips (do not use the flavored)
1 cup dried cranberries - rough chop
2/3 cup chopped nuts
Preheat oven to 375 F. Spray baking pans with cooking spray or use parchment paper.
Combine the margarine, brown sugar and granulated sugar and beat until light and fluffy. Add pumpkin, egg and vanilla and mix well. Combine flour, oats, cinnamon, baking soda, pumpkin pie spice and salt and then add to the margarine/sugar/pumpkin mixture. Mix well then fold in cranberries, white chocolate chips and nuts. Drop by heaping tablespoons on sprayed baking sheet. Bake 11 to 13 minutes. Let cool 2 minutes on the baking sheet and then remove to either wire rack or a brown paper bag or newspaper to cool fully.
Note these cookies do not flatten when baking. Separate layers with plastic wrap or waxed paper. Makes 4 dozen. These are a moist cookie.
Bon Appetit
The recipes I post are a part of my family's
best and most liked. I feel connected to cooking when I make these type of recipes.
Some that you will see are from past relatives which have been passed down. Some are recipes passed to me from friends, and some are my own personal ones which I concocted through trial and error. Some of these at first were rather scary and like a big goblin, but they finally were big hits and some even restaurant quality.
Have a good Halloween week. Holiday
planning is starting here on the farm.
Thanks for visiting with us.
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