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Pumpkin Cookies

Around here we love almost anything with pumpkin in it. Hence Fall is one of our favorite seasons. So far this year, I have made crustless pumpkin pie, pumpkin bread, and pumpkin cookies. In fact I made pumpkin cookies for the new neighbors in our neighborhood. In October we had new neighbors a block away and this weekend we got new neighbors 2 hours away. So Natalee and I baked them some pumpkin cookies, actually Natalee did most of the work. She is turning into quite a little baker. I am one proud momma. Anyways I have digressed. The recipe we have used I got when Dave and I bought our first house together back in Indiana. Our realtor back there gave me the recipe it was her favorite – she photocopied this recipe from the newspaper – circa 1975 Cincinnati Post. I have made a few changes, like substituting another oil or butter for vegetable shortening (aka Crisco) and we don’t put in the nuts or raisins since Natalee doesn’t like those in her cookies.

Pumpkin Cookies

one stick of margarine or butter
1/2 cup of oil, olive oil or sometimes I will also use butter again.
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 egg
1 tsp of vanilla
1 cup of pumpkin
2 cups of flour
1 tsp of baking powder
1 tsp of baking soda
1/2 tsp of salt
1 tsp of cinnamon

Optional
1 cup of nuts or raisins

Penuche Frosting
2 Tbsp butter/margarine
1/3 cup of brown sugar
1/4 cup of water
1/2 cup of confectioners sugar

Mix butter and oil with sugars, egg and vanilla, beat mixture on high speed until light and creamy (about 4-5 minutes). In other bowl measure out flour, baking powder, baking soda, salt and cinnamon. Add to bowl and stir gently.

Heat oven to 350 degrees.

Drop dough by teaspoonful about 1 inch apart. Bake one sheet at a time for about 12-15 minutes – until light golden brown.

Penuche Frosting

Mix butter, brown sugar and water in heavy saucepan. Stir on low heat until mixed and sugar is dissolving, then bring to boiling. Boil and stir for at least 5 minutes. Cool about 15 minutes, then stir in confectioners sugar, alternating with a smidgeon of cream (not more than 1 Tbsp) until you reach spreading consistency.

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I originally saw this idea in the Cleveland Magazine – they mention Bar Cento offering Baked Pumpkin Ziti, well since we’re not going there anytime soon. I decide to try and make the dish myself. After a google search I found a recipe that I could play off of.  It’s a vegan recipe that I decide to change out the cashew ricotta to regular 15 oz container of ricotta. It was tasty. The only thing I would mention if it you use a deep dish instead of the recommend 9 x 11 or 9 x 13 use less bread crumbs.  We served it with sauted kale. Very tasty and colorful meal.

Baked Pumpkin Pasta

  • 1 pound uncooked ziti or penne
  • 2 onions, sliced very thinly
  • 3 T olive oil
  • 1 – 15 oz container of ricotta – or for a vegan version substitute cashew ricotta *
  • 1T brown sugar
  • 1/4 t. ground nutmeg
  • White pepper and cayenne
  • 2 c or 1 15-oz can pumpkin puree (not pie mix)
  • 1/4 c. vegetable broth

Sage bread crumbs:

  • 2-1/2 c. bread crumbs, preferably freshly made
  • 1/4 c. Earth Balance or olive oil
  • 2 t. dried, rubbed sage
  • 1/2 t. ground paprika
  • salt and freshly ground black pepper

Preheat oven to 375. Lightly grease a 9×11 or 9×13-inch lasagna pan with olive oil. Prepare ziti according to package directions. Drain, rinse, drain again and set aside.

While ziti is cooking, make the caramelized onions: preheat a large, heavy-bottomed pan over medium heat. Saute onions in oil until some onion bits are very brown and caramelized, about 12 to 15 minutes. Set aside.

Make the cashew ricotta: In a food processor, blend together the cashews, lemon juice, olive oil and garlic until a thick creamy paste forms. Add the crumbled tofu to the food processor, working in batches if necessary, until the mixture is thick and well blended. Blend in the basil and salt.

Place cashew ricotta in large bowl and fold in pumpkin puree, brown sugar, nutmeg, white pepper, cayenne, and vegetable broth. Add the cooked ziti and the caramelized onions. Pour mixture into the prepared pan and level with a spatula, pressing slightly.

Make the bread crumb topping: Melt margarine or heat oil in a heavy-bottomed skillet over medium heat. Stir in the bread crumbs, dried herbs, and paprika and season with salt and pepper. Stir constantly until the mixture is lightly coated, 3 to 4 minutes. Remove from heat and spread over pasta mixture.

Bake 28 to 30 minutes, until the top of the ziti is golden brown. Cool for 10 minutes before slicing and serving.

*Cashew ricotta (makes 2 cups):

  • 1/2 c. cashew pieces (approx. 4 oz.)
  • 1/4 c. fresh lemon juice
  • 2 T olive oil
  • 2 cloves fresh or roasted garlic
  • 1 lb. firm tofu, drained and crumbled
  • 1-1/2 t. dried basil
  • 1-1/2 t. salt

Source: KINDLY Pog Mo ThoIN

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