My Favorite Cookie

I discovered this recipe just in time for my 1st Annual Cookie Exchange last year. Since then, it has been my favorite cookie.

Pumpkin Cookie:
2 c flour
1 & 1/3 c quick or old-fashion oats
1 t baking soda
1 t cinnamon
1/2 t salt (I usually omit)
1 c (2 sticks) butter/margarine, softened (I like to get the no salt kind)
1 c granulated sugar
1 c packed brown sugar
1 c pure pumpkin (not pumpkin pie mix just pumpkin)
1 large egg
1 t vanilla
3/4 c chopped walnuts

Optional:
3/4 c raisins

Preheat oven to 350. Grease baking sheets.

Combine flour, oats, baking soda, cinnamon, and salt in medium bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until light and fluffy. Add pumpkin, egg and vanilla; mix well. Add flour mixture; mix well. Stir in walnuts and raisins. Drop tablespoons of dough onto prepared baking sheet repeat with remaining dough.

Bake for 14 to 16 minutes or until cookies are firm and lightly browned. cool on baking sheets for 2 minutes; remove to wire racks to comepletely.

Dinner Tonight--Smoky Butternut Squash Soup

4 Slices Bacon ( I like to use hickory smoked bacon)
3 lbs (2 small) butternut squash
3 T butter
2 large onions coursely chopped
2 small carrots, halved & sliced
2 small celery stalks thinly sliced
2 cloves garlic, minced (I usually omit but with or without is still good)
3 & 3/4 c chx stock/broth
2 T fresh sage OR 2t dried
pinch of salt
1/4 freshly ground pepper

Cook bacon until crisp. Transfer to paper towel to drain then crumble.

Cut butternut squash in half lengthwise and scrape out the seeds. Cut each half lengthwise in half again and using a sharp paring knife, peel the squash. Cut squash into 3/4" chunks.

Melt butter in a dutch oven or large heavy pot over medium heat. add onions, carrots, celery, & garlic and cook, stirring, unti the onions are translucent, about 10-12 minutes. add the squash and stock and bring to a simmer. partially cover and simmer, stirring occasionally, until the squash is very tender, about 15 minutes.

In batches puree the soup in a blender (I use a food processor) until smoothand return to the pot. stir in sage and season with salt and pepper. reheat over medium heat, stirring occasionally, until hot. ladle into bowls and sprinkle some of the crumbled bacon in the center of each serving.

I like to serve with herb scones.

Fish

ok, so this one isn't cooking related.. but I just love my fish so I have to share a picture of them.

You can see Angel (an angel fish) the other 6 fish and 1 frog are hiding under the pagoda or behind it!

Crock Pot Chicken

If you are like me, you want dinner waiting when you get home. But, unless you cook it, it isn't there. That is why this recipes is awesome.

Ingredients:
chicken (i did about a pound, but you can add more)
2 c rice
1 can cream of celery or cream of chx soup (low sodium)
1 c chx stock (boullion cube, homeade, store bought will all do fine)
1 pkg frozen broccoli (10 oz.)

Cook rice per package directions.

Add chx, rice, soup, & stock in to crock pot. cook on low heat for 4-5 hours.

during the last hour of cooking, stir in broccoli.

this recipe is excellent topped with shredded cheese!

Amish Bread Recipe

So, you've done your starter and it's time to make the yummy bread! I just made this recipe for the first time and it was delicious!!

Pumpkin-Pecan Amish Friendship Bread:

3 c chopped pecans
1 can (16 oz) solid-pack pumpkin (not pumkin pie in a can)
1 c starter
4 eggs
1/2 c vegetable oil2 t vanilla
3 c flour
1 c granulated sugar
1 c packed brown sugar
4 t ground cinnamon
2 t baking powder
1 t baking soda
1 t ground nutmeg
1 t ground ginger
1 t ground cloves

Preheat oven to 350. Grease and flour 2 9 & 1/2 x 4 " loaf pans

reserve 1 cup of pecans. spread remaining 2 c peacans in a single layer in a large baking pan. bake 8 minutes or until golden brown, stirring frequently.

combine pumpkin, starter, eggs, oil, and vanilla in a large bowl. combine remaining ingredients in separate large bowl until well blended. stir into pumpkin mixture just until blended. stir in toasted pecans. spoon batter evenly into prepared pans. sprinkle reserve pecans evenly over batter.

bake 1 hour or until wooden pick inserted in center comes out clean. cool in pan on wire rack for 5 mintues. remove from pans. cool completly on wire rack. wrap in plastic wrap. store at room temp up to 1 week.

Makes 2 loaves.

Spicy Pumpkin Pancakes & Maple Pecan Syrup

Perhaps the most versatile food.. the pancake. French toast always used to be my favorite, but the ever versatile pancake has stolen my heart! Below is a great recipe for all you pumpkin lovers. A great fall treat or whenever the mood may hit!

Pancake:
2 & 1/3 c Bisquick mix (or generic alternative)
1/3 c. canned pumpkin (not the pumpkin pie mix)
1 & 1/4 c milk
1/4 c oil
2 T sugar
1/4 t cinnamon
1/4 t nutmeg
1/4 t ginger
2 eggs

-mix all ingredients together until blended.
-pour batter by about 1/4 c onto a hot griddle.
-cook until edges are dry and flip.
-Serve with syrup (recipe follow below)

Maple-Pecan Syrup:
1 c maple flavored syrup
1 T butter/margarine
1/4 c chopped pecans ( I used walnuts)

Heat syrup and butter until butter is melted. remove from heat stir in nuts

Amish Friendship Bread Starter:

I know it has been an obscene amount of time since I haven't posted in such a long time, I'm going to post a great recipe:
This bread is amazing! It takes 10 days to make the starter and from the starter you make the bread! Very, very yummy stuff. The best part is that it makes enough to share 1 cup of starter with 3 friends and enough for you too!!

The Recipe:
3 c. sugar
3 c. flour
3 c. milk

DAY 1: In a GLASS/Plastic bowl, combine 1 c sugar, 1 c flour, and 1 c milk. Stir mixture with wooden or plastic spoon (don't use a metal spoon or electric mixer). Cover bowl loosely with paper towl, cloth, wax paper, or plastic wrap. Keep at room temperature (don't refridgerate.

DAY 2, 3, and 4: Using wooden or plastic spoon, stir mixture once each day.

DAY 5: Add 1 Cup Sugar, 1 c. flou, 1 c. milk; stir.

DAY 6, 7, 8, and 9: Using wooden or plastic spoon, stir mixture once each day.

DAY 10: Add 1 c. sugar, 1 c. flour, and 1 c. milk. Remove 3 cups of mixture and give 1 cup each to 3 friends. Save remaining starter for yourself!!

AMISH FRIENDSHIP BREAD:

*This is the recipe I've been using every time I make this bread. I am going to try a new recipe and I'll post that later!*

1 c. Amish friendship bread starter
2/3 c. oil
3 eggs
2 c. flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp vanilla
1 & 1/2 tsp cinnamon
1 c. sugar

in mixing bowl, combine all ingredients. bake in 2 well greased and floured or sugared 9x5 bread pans. bake in 350 degree oven for 40 or 45 minutes.

NOTE: Raisins, chopped apples, drained crushed pineapple, candied fruit, coconut, mashed banana, dates, chopped nuts/chocolate chips (1/2 cup each) may be added to batter before baking!