Pumpkin Cake & Cookies Recipes--CORRECTED

[Guest guest]

Risa & All: I figured out what happened now, thanks to Kathleen forwarding me

my post! There were several recipes that were within the directions of another

recipe, so they all posted together in seemingly non-MC format. I couldn't find

the recipe since it was in the directions of the other. LOL! Here are the

corrected recipes. Sorry for the confusion.

 

Karen

 

 

* Exported from MasterCook *

 

Frosted Pumpkin-Walnut Cookies

 

Recipe By :

Serving Size : 44 Preparation Time :0:00

Categories : Cookies Thanksgiving/Christmas

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup butter or margarine -- softened

1 1/2 cups firmly packed brown sugar

2 large eggs

1 cup mashed cooked pumpkin

1/2 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

2 teaspoons pumpkin pie spice

1 cup chopped walnuts or pecans

COOKIE GLAZE:

2 cups sifted powdered sugar

1/4 cup butter or margarine -- melted

1/4 cup milk

1/2 teaspoon vanilla extract

 

Beat butter at medium speed with an electric mixer until creamy; gradually add

brown sugar, beating well. Add eggs, 1 at a time, beating just until blended

after each addition. Stir in pumpkin and vanilla.

 

Combine flour and next 3 ingredients; gradually add to butter mixture, beating

at low speed after each addition just until blended. Stir in walnuts.

 

Drop by tablespoonfuls, 2 inches apart, onto greased baking sheets. Bake at

375ºF for 12 minutes. Transfer to wire racks to cool.

 

Spoon Cookie Glaze into a small zip-top plastic bag. Snip a small hole in 1

corner of bag, and drizzle glaze over cookies. Makes about 7 1/2 dozen.

(Nutritional info based on 2 cookies per serving)

 

Cookie Glaze: Whisk together all ingredients until smooth. Makes 1 cup.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 123 Calories; 5g Fat (36.3% calories from

fat); 2g Protein; 18g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 120mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk;

1 Fat; 1 Other Carbohydrates.

 

NOTES : NOTES:

 

Nutr. Assoc. : 0 0 0 4652 0 0 0 0 0 20187 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Pumpkin Spice Cake with Orange Sauce

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Cakes & Frostings Desserts

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup butter or margarine -- softened

3/4 cup sugar

2 large eggs

3/4 cup mashed cooked pumpkin

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon pumpkin pie spice

Powdered sugar

ORANGE SAUCE:

1/3 cup light brown sugar

1 tablespoon cornstarch

1 1/2 cups orange juice

1 teaspoon lemon juice

Garnish: orange rind strips

 

Beat butter at medium speed with an electric mixer until creamy; gradually add

sugar, beating well. Add eggs, 1 at a time, beating until blended after each

addition. Stir in pumpkin and vanilla.

 

Combine flour and next 3 ingredients; gradually add to sugar mixture, beating

at low speed until blended after each addition. Pour into a greased and floured

9-inch round cakepan. Bake at 350 for 20 minutes or until a wooden pick

inserted in center comes out clean. Cool in pan on a wire rack 10 minutes;

remove from pan, and cool on a wire rack. Place a paper doily over cake; sift

powdered sugar through a wire-mesh strainer over doily. Remove doily, and serve

with Orange Sauce. Garnish, if desired.

 

ORANGE SAUCE: Whisk together all ingredients in a heavy saucepan until

blended. Bring mixture to a boil over medium heat, whisking constantly; boil,

whisking constantly, 1 minute. Serve warm or cool. Makes 1 3/4 cups.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 334 Calories; 13g Fat (34.6% calories

from fat); 5g Protein; 51g Carbohydrate; 1g Dietary Fiber; 78mg Cholesterol;

294mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2

Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates.

 

NOTES : NOTES:

 

Nutr. Assoc. : 0 0 0 4652 0 0 0 0 0 0 0 0 0 0 0 0