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Pumpkin Time

Well, October is here and it’s time to start thinking about all those wonderful holiday foods. First up will be Halloween, then Thanksgiving, after which we roll into December with multiple holiday food opportunities.  

Our palates undergo a change this time of year and we begin to get excited about flavors and spice combinations that we left behind last winter.  One such food is pumpkin.  Yes the Great Pumpkin has risen out of the pumpkin patch and now resides in our kitchen.  

We are all fascinated with pumpkins.  We carve them into all kinds of faces at Halloween.  In the fall, all around the United States, at major pumpkin festivals there are Pumpkin Chucking contests.  Cinderella’s carriage turned into a pumpkin at midnight.  The students at Hogwarts liked to drink pumpkin juice.  Some parents call their children pumpkin and spouses call each other pumpkin.  Toasted pumpkin seeds are a snack we enjoy around this house, that would my pumpkin and me.

There are lots of things to do with pumpkin, soups, quick breads, pies, roasted and on and on. Pumpkin has lots of vitamin A and beta-carotene besides being delicious all by itself or with the spices that traditionally accompany our American recipes.

So, how about Pumpkin Cookies? Sound good? They are just great. Try this recipe right away, you won’t be disappointed.

Pumpkin Cookies

For Cookie

½ cup butter

1 ½ cups sugar

2 ½ cups all purpose flour

1 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

½ tsp ground nutmeg

½ tsp ground cloves

½ tsp salt

1 can pumpkin puree (14oz)

2 eggs

1 tsp vanilla

For Glaze

2 cups powdered sugar

3 tbl milk

1 tbl butter melted

1 tsp vanilla

Preheat oven to 350

Combine all dry ingredients, sift, and set aside.

Cream butter with sugar, add pumpkin, egg and vanilla, a little at a time, mixing well each time.

Add dry ingredients 1/3 at a time mixing and scraping in between.  Do not over mix.

Drop cookies on parchment lined baking pan, #40 scoop works well.  Flatten slightly.

Bake for 15 minutes or so until done.

While cookies are baking make glaze.  Mix all ingredients, be sure to achieve a drizzling consistency.

When cookies come out of oven allow them to cool for 5 minutes then transfer to a wire rack.  Drizzle with glaze.

When done cookies are soft and not crispy.

One thing I always do in my kitchen is grate nutmeg fresh.  There is a small micro plane style device I think I got at Sur laTable.  It is oval and about 3” or so in length.  It holds a couple of fresh nutmegs and you can grate them right into the holder.  This is a wonderful way to add nutmeg and you may even start adding it to other dishes such as soups.

Next week we will cover a couple of great new side dishes for Thanksgiving and the week after that brining your turkey!

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