Tuesday, October 2, 2012

Eat more pumpkin!

       The advent of winter is upon us, but before you go and pick out a Christmas tree to put up in your living room remember that there are a few holidays we have to get through before the end of December. That first holiday comes at the end of October: Halloween. 
       The first words that come to mind when I think of October are hot apple cider and pumpkins. Why not try seasonal recipes to satisfy your sweet tooth? Because who says you can only make fudge during Christmas time? 

Pumpkin Fudge

  • 3 cups sugar
  • 3/4 cup melted butter
  • 2/3 cup evaporated milk
  • 1/2 cup canned pumpkin
  • 2 tablespoons corn syrup
  • 1 teaspoon pumpkin pie spice
  • (12-ounce) package white chocolate morsels
  • (7-ounce) jar marshmallow crème
  • 1 cup chopped pecans, toasted
  • 1 teaspoon vanilla extract
  • Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. 
  • Cook, stirring constantly for about 12 minutes.
  • Remove pan from heat.
  • Stir in remaining ingredients until well blended. 
  • Pour into a greased aluminum foil-lined 9-inch square pan. 
Let stand 2 hours or until completely cool; cut fudge into squares.

Note: Line pan with aluminum foil before you cook the fudge. Once the remaining ingredients are added, quickly spoon the fudge into the pan.

Recipe Time
Cook time: 15 minutes
Prep time: 10 minutes
Stand: 2 hours


Candy Corn Cookies

  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • large egg
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon lemon zest
  • Yellow food coloring
  • Red food coloring

  • Beat butter and sugar together at medium speed with an electric mixer 2 minutes. Beat in egg and vanilla extract. Combine flour, salt, and lemon zest; gradually stir into butter mixture.
  • Divide dough into 3 equal pieces (about 1 1/4 cups each); tint 1 piece with yellow food coloring. Tint another piece orange using red and yellow food coloring. (Add 1 to 2 teaspoons flour to orange dough if food coloring makes it softer than other colors.)
  •  Place white, untinted dough in bottom of a 9- x 5-inch loaf pan, pressing down. Top with orange dough and then yellow, pressing down. Cover and chill 2 hours.
  • Turn dough out onto work surface. Cut slices 3/8-inch thick from dough; cut each slice into 6 triangles. Place cookies on parchment paper– or aluminum foil–lined baking sheets. Bake at 350° for 7 to 8 minutes, or until set but not browned. Cool on wire rack 1 minute; transfer to wire racks to cool completely.
Recipe Time
Prep time: 50 minutes
Chill: 2 hours
Bake: 7 minutes

       Enjoy the fall weather and happy cooking!!

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