Libby’s Famous Pumpkin Pie is faithfully part of our Thanksgiving day. It is a classic. I have used this recipe from the label of the Libby’s Pumpkin can for years. It is dependable and delicious!Continue Reading
Caramel Pumpkin Pie is the recipe we are all making with the group Tuesdays with Dorie.
This recipe begins by browning sugar over medium-high heat until melted. I stopped short of cooking as long as the directions suggested. Heavy cream is then added to the hot syrup and stirred until smooth to make caramel. I did have a piece that did not melt back and I just lifted it out before proceeding.
Recipe that came with the Pampered Chef cookie press:
Classic Spritz Cookies
1 1/2 cups (3 sticks) butter or margarine, softened (do not substitute vegetable oil spread)
1 cup sugar
1 teaspoon vanilla
3 1/2 cups all-purpose flour (14 ounces)
Colored sugar or sprinkles (optional)
1. Preheat oven to 375°F. In Classic Batter Bowl, beat butter on medium speed of electric mixer until creamy. Add sugar, egg and vanilla; beat well. Add flour, 1 cup at a time; mix well. Dough will be soft; do not refrigerate.
2. Fill Cookie Press, fitted with disk of your choice, with dough using Medium Scoop. Press dough onto flat Baking Stone 1 inch apart. Decorate cookies with colored sugar or sprinkles, if desired.
3. Bake 10-12 minutes or until firm but not brown. Cool 2 minutes on flat Baking Stone; remove to Stackable Cooling Rack. Repeat with remaining dough.
Yield: 6-7 dozen cookies. Nutrients per serving: (2 cookies): Calories 120, Total Fat 7 g, Sodium 70 mg, Fiber 0 g
Variation: Chocolate Spritz Cookies: Decrease flour to 3 cups. Increase sugar to 1 1/4 cups. Add 1/3 cup unsweetened cocoa powder to flour mixture. Proceed as recipe directs.
umm… this delicious dessert is all about autumn flavors. The cream cheese perfectly complements the pumpkin. An all-time favorite, Pumpkin roll is a perfect dessert to serve for Thanksgiving.Continue Reading