Pumpkin Pancakes...

2 C. Flour
2 Tbsp. Brown Sugar
1 tsp. Baking Powder
1/2 tsp. Salt
1/2 Tbsp. Cinnamon
1/2 tsp. Ground Ginger
1/2 tsp. Ground Cloves
1/2 tsp. Nutmeg

2 C. Milk*
1/2 C. Pumpkin
1 Eggs
1 1/2 Tbsp. Oil
1/2 C. Mini Chocolate Chips (optional)

Cook on lightly greased, 400* griddle. *Add more milk to thin batter. Double the recipe for big families.
(The O made these at preschool on Pumpkin Day.)

Grandma Norma's Cinnamon Rolls...

Put in bowl: 3 Tbsp. dry yeast, (add a little sugar) and 1 C. warm water. Set aside. In a large mixing bowl put: 5 C. quite warm water, add 3/4 C. sugar, 4 tsp. salt, 2 C. powdered milk, 3/4 C. oil, 3 eggs and at least 12 C. flour*. Mix well, then add yeast mixture. Mix again.** Let raise about 1 hour, roll out on floured board, butter and add your cinnamon/sugar mixture. Roll and cut into rolls. Raise again and bake at 375 for 20-25 minutes.

*you might need as much as 15 C. flour.

**Be sure to mix for 8-10 minutes.

(These are sooo good. But please, please leave out the nuts and raisins!!!)

Peanut Butter Blossom Cookies

48 Chocolate Kisses

2 Tbsp. Milk

1/2 C. Shortening

1 tsp. Vanilla

3/4 C. Creamy Peanut Butter

1 1/2 C. Flour

1/3 C. Sugar

1 tsp. Baking Soda

1/3 C. Packed Brown Sugar

1/2 tsp. Salt

1 Egg

Granulated Sugar

Beat shortening and peanut butter in large bowl until well blended. Add 1/3 C. sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir dry ingredients together; gradually beat into peanut butter mixture.

Shape dough into 1-inch balls. Roll in granulated sugar; bake on ungreased cookie sheet at 375* for 8-10 minutes, or until lightly browned. Remove from oven and immediately press an unwrapped chocolate kiss into the center of each cookie. Remove to wire rack and cool COMPLETELY. Makes about 4 dozen cookies.

(These simple, unexciting cookies are one of my FAVORITES!)

Pumpkin Cookies

1 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1 cup canned pumpkin
1 egg
1 1/2 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp pumpkin pie spice
1 tsp cinnamon
1/2 tsp salt

Cream sugars and butter. Add pumpkin, egg, and vanilla. Add remaining ingredients. Drop by cookie scooper (these cookies are small, 2-3 bite cookies) onto non-greased cookie sheet. Cook at 350* for 12 minutes. Yield 3 doz.

Frosting:
Melt 3 TBLS butter, add 1/2 cup brown sugar and whisk until mostly smooth. (Approx. 2 to 3 min.) Cool and add 1/4 cup milk, (If making these during the Holidays...I always add eggnog instead of milk.) 1/2 tsp vanilla and 2 cups powdered sugar or until desired consistency, and whip with hand mixer until smooth. Spread onto cooled cookies.

(Printable 4x6 recipe card by popular request. I signed my name because in the short month that we've found these we have made them so many times! We've slightly tweaked and "adopted" this recipe as our own. Loved is too mild a word for what they are in our household...)

(These are GOOD! I stole this recipe, and made a few minor changes, from a blog that I like to look at, this lady decorates the most beautiful cookies and cakes that I've ever seen! The Good Apple)

Gingerbread with Lemon Sauce...

Gingerbread

1 1/3 C. Flour

1 Egg (slightly beaten)

1/2 C. Packed Brown Sugar

1/2 tsp. Baking Powder

1/2 tsp. Baking Soda

1/4 tsp. Salt

3/4 tsp. Cinnamon

1/2 tsp. Ginger

1/2 C. Shortening or Butter

1/2 C. Boiling Water

1/2 C. Molasses

Grease bottom only of 9" pan. In large bowl combine flour, brown sugar, baking powder, baking soda, salt, cinnamon and ginger. Mix well add egg, butter, boiling water and molasses. Bake at 350 for 25-35 minutes.

Lemon Sauce

1 C. Sugar

2 Tbsp. Cornstarch

1/4 tsp. Salt

2 C. Boiling Water

4 Tbsp. Lemon Juice

2 tsp. Lemon Zest

Boil until clear and add 1/4 C. butter. Serve over warm gingerbread cake and top with fresh whipped cream.

(This is one of my FAVORITE holiday recipes! I didn't think I would like it, wow, was I wrong! Grandma Norma's recipe.)

Grandma Norma's Pie Crust...

6 C. flour

4 tsp. salt

2 1/3 C. Shortening

3/4 C. Ice Water

Cut the shortening into the flour and salt, add water. Roll out between wax paper.

makes 6 crusts.

(Grandma Norma's Apple Pies are soooo good!)

Biscuits with Daddy...

2002

2005

3 C. Bisquick

3/4 C. Milk

Mix bisquick and milk together until a dough forms. Roll dough to 3/4 inch thick rectangle on a floured surface and cut into circles with a glass. Bake 9-11 minutes in a 450 degree oven.

(2 or 3 times a month, James makes his famous "Sunday Biscuits with Daddy"! mmm...)

High Rise Apple Pancake...

Click on picture to enlarge.
(I had my mother-in-law write this out for me in her beautiful handwriting. Thanks Mom!)

Buttery Soft Pretzels...

Prep Time: 2 Hours

Cook Time: 10 Minutes

Ready In: 2 Hours 20 Minutes

Servings: 12

Ingredients:
4 teaspoons active dry yeast
1 teaspoon white sugar
1 1/4 cups warm water (110 degrees F/45 degrees C)
5 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons salt
1 tablespoon vegetable oil
1/2 cup baking soda
4 cups hot water
1/4 cup kosher salt, for topping

Directions:
In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt. Bake in preheated oven for 8 minutes, until browned.

(I got this from the Albertson's website.)

Italian Soda

2 T Concentrated Flavoring *
2 T Half and Half (or Cream)
1 C Ginger Ale
1/ 2 C Ice

Serves 1


1/2 C Concentrated Flavoring*
1/2 C Half and Half
1 (2 Liter) Bottle of Ginger Ale
4 C Ice

Serves 8

Mix the flavoring of your choice and the half and half together. Pour over ice in a tall glass. Add soda and a straw.

(*Some flavoring suggestions are any flavor of snow cone syrup, or frozen juice concentrates - my favorites are defrosted orange juice, grape juice or cranraspberry. DO NOT DILUTE.)

(The Girls made this at chef class and James especially liked it!)