GF: Pumpkin Spice Cookies

Another Kristie Recipe

Use this one instead. Added more Cinnamon and no cranberries, nuts or chocolate. I also doubled the salt. (this is how I made mine today)

Iced Pumpkin Cookies

Yield:3 dozen

Ingredients:

Cookies
• 1 cup butter, softened
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1 cup canned pumpkin
• 2-1/4 cups Pamela's Baking & Pancake Mix
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 
  
Icing
• 1/4 cup butter, softened
• 2 cups powdered sugar
• 3 tbsp milk

Directions:

Cookie Directions

In large mixing bowl, cream butter and sugars. Beat in egg and pumpkin. Combine the flour with other dry ingredients in a separate bowl. Gradually add to creamed mixture.

Drop by the tablespoonful 2-inches apart onto cookie sheets lined with parchment paper. Preheat oven to 350° and bake for 16 minutes or until lightly browned. Remove to wire racks to cool.

Icing Directions

In small mixing bowl, combine ingredients and beat until smooth.

Chef's Notes: Cookies will be plump and upright or you can smooth them down with a small rubber spatula for a cookie shaped more like a chocolate chip cookie.

Sweet Potato Pie (Yam)

Sweet Potato Pie (Yam)

This is from Word of Wisdom Living

Skip’s Sweet Potato Casserole  (Serves 5-6)
Ingredients:
3-4 medium-large sweet potatoes (about 2½ lb.)
3 apples, green or whatever
8 oz. crushed pineapple, canned or fresh
¼ C butter (1/2 cube), softened
1 tsp vanilla
1 tsp cinnamon
½ tsp salt
¼ tsp maple extract
Dash of fresh nutmeg
_________________________________________
¼ C butter (1/2 cube), softened
¼ C sugar, turbinado or dark brown
1 to 1½ C pecans, roughly chopped
Directions:

1. Fill a pot ½ full of hot water (enough to cover sweet potatoes and apples) and bring to a boil.  While water is heating wash, peel, and quarter the sweet potatoes and apples.   Put the sweet potatoes into the boiling water first and add the apples 10-12 minutes later.  Total cooking time is around 20 minutes; the apples and sweet potatoes should be soft enough to mash, but not mushy.
2. While the pot is boiling, prepare the sauce and the topping.  For the sauce, combine melted butter with the seasonings.  For the topping, cream the butter and sugar, then stir in the pecans.   This is a good time to turn on the oven, 350 F.   (Note: I prefer turbinado, a form of raw sugar, to the store-bought brown sugar because the latter is often just white sugar with a little molasses sprayed on, but either is acceptable.  Maple syrup likely works but it’s a little pricey.)
3. When the sweet potatoes and apples are ready, drain and mash with a potato masher, adding the pineapple.  (Note:  We tried this with both canned crushed pineapple, and with a pineapple we had sliced and saved in the fridge.  Pineapple is a good source of natural sweetness, especially if fully ripe, or brown.  If it’s a little green, you can bring out the sweetness by cooking it a few minutes in a frying pan until slightly browned.)
4. Stir in the sauce.  Pour mixture into a 2 qt. casserole.  Sprinkle with pecan topping.  Bake about 20 minutes until pecans are browned. 

Time:  With a little experience, allow 30 minutes to prepare this dish, excluding the oven time.  You can prepare the salad and supervise the table setting while it bakes.