Give a homemade gift from the heart
Family gatherings, favorite holiday decorations, the wonderful smells of baked goods — the holidays are full of familiar rituals and special memories. Traditions are part of what makes the season so enjoyable.
For many, this time of year means baking family favorites. How many times do people ask you to make Grandma's bread pudding or your special cookies? The holidays wouldn't be the same without them.
Pumpkin treats are perfect for holiday baking. The mellow, sweet flavor blends beautifully with spices, citrus and nuts. Pumpkin is a versatile and delicious addition to any holiday tradition.
Stir up some good old-fashioned holiday cheer by giving your homemade baked goods as gifts. Wrap up your cookies in an inexpensive holiday tin and tie a pretty ribbon around it. A handmade gift tag is a nice finishing touch for your homemade gift from the heart.
<B>Cookies</B>2 cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda1 teaspoon ground cinnamon½ teaspoon ground ginger½ teaspoon salt½ cup (1 stick) butter, softened1¼ cups granulated sugar2 large eggs, at room temperature, lightly beaten1 cup canned pumpkin1 teaspoon vanilla extract<B>Cream cheese Filling</B>4 ounces cream cheese, at room temperature6 tablespoons butter, softened½ teaspoon vanilla extract1½ cups powdered sugarFor cookies:Preheat oven to 350 degrees. Lightly grease or line four baking sheets with parchment paper.Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes.Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets. (A total of 72 cookies are needed for the recipe.)Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.For cream cheese filling:Beat cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.Spread a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.
2½ cups all-purpose flour1 teaspoon baking soda1 teaspoon baking powder1 teaspoon ground cinnamon½ teaspoon ground nutmeg½ teaspoon salt1½ cups granulated sugar½ cup butter (1 stick), softened1 cup canned pumpkin1 large egg1 teaspoon vanilla extractGlaze (recipe follows)Preheat oven to 350 degrees. Grease baking sheets.Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoons onto prepared baking sheets.Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle glaze over cookies.<B>For Glaze:</B>Combine 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.
12 slices cracked or whole-wheat bread, cut into cubes (12 cups)1 cup sweetened dried cranberries, chopped2 cans (12 fluid ounces each) evaporated low-fat 2 percent milk1 can (15 ounces) canned pumpkin1 cup refrigerated egg substitute or 4 large eggs, slightly beaten1 cup packed brown sugar1 teaspoon vanilla extract2 teaspoons pumpkin pie spice½ teaspoon saltBrown Sugar-Yogurt Sauce (recipe follows)<B>For Bread Pudding:</B>Preheat oven to 350 degrees. Grease 13 x 9-inch baking dish.Combine bread and cranberries in large bowl. Combine evaporated milk, pumpkin, egg substitute, sugar, vanilla extract, pumpkin pie spice and salt in medium bowl. Pour egg mixture over bread mixture; stir. Pour mixture into prepared baking dish; let stand for 10 minutes.Bake for 45 to 55 minutes or until knife inserted in center comes out clean. Serve warm with Brown Sugar-Yogurt Sauce.<B>For Brown Sugar-Yogurt Sauce:</B>Combine 2 containers (6 ounces each) or 1 ½ cups nonfat plain yogurt and 3 tablespoons packed brown sugar in small bowl.
2 cups all-purpose flour1 1/3 cups quick or old-fashioned oats2 teaspoons pumpkin pie spice1 teaspoon baking soda½ teaspoon salt1 cup (2 sticks) butter or margarine, softened1 cup packed brown sugar1 cup granulated sugar1 cup canned pumpkin1 large egg1 teaspoon vanilla extract¾ cup chopped walnuts¾ cup raisinsPreheat oven to 350 degrees. Lightly grease baking sheets.Combine flour, oats, pie spice, baking soda and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; mix well. Stir in nuts and raisins. Drop by rounded tablespoons onto prepared baking sheets.Bake for 14 to 16 minutes or until cookies are lightly browned and set in centers. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
