Pppp...pumpkin

Anyone who knows me well knows that I do not “do” pumpkin. While everyone else is exchanging their autumnal recipes, featuring the lovely orange squash, I am likely to be wrinkling up my nose to show my displeasure, unless we are talking about THIS recipe. This is a soft, nutty, wholesome cookie…and as my Granny always said “I only put good things it there.” So for those like me, who usually pass on pumpkin, might I suggest?

Pumpkin Oatmeal Raisin Cookies

Preheat oven to 375 degrees.

In a large mixing bowl combine:

1 Cup Flour

1 Cup Brown Sugar

½ Cup White Sugar

½ Teaspoon Salt

½ Teaspoon Baking Soda

Blend together:

1 Cup Butter (Softened)

1 Cup Pumpkin Puree

1 Large Egg

Fold wet ingredients into dry ingredients.

Next, fold into batter:

3 Cups Old Fashioned Oats

1 Cup Dark Seedless Raisins

½ Cup Coconut

½ cup Pecan (chopped)

½ Cup Walnuts (chopped)

½ Cup Almonds (Slices)

½ Cup Roasted Sunflower Meats

Blend well. Drop by spoonfuls onto ungreased cookie sheet and bake for 13-15 minutes at 375 degrees. Makes 3-5 dozen, depending on how large you make them.

Helpful Hints: I like to mix in the last ingredients in with my hands. Also I use Pampered Chef’s (1.25 diameter) melon ball scoop to give cookies a uniform size. This makes about 5 dozen smallish cookies. And lastly, I like these cookies best when they are nicely browned…it brings out the toasted flavors of the nuts. Enjoy!

Scissor Happy

My scissors have been flying...snip, snip. I find these little figures so engaging that I had an entire basketful in no time.

A few for gifts, a few for the shop  and even a few for myself. How can I resist?

I've been working on a few other things. Can you guess what this untidy jumble will eventually become? 

Stay tuned!  Until next time...