• Originally published October 14, 2009 at midnight, updated October 14, 2009 at 12:36 a.m.

• PUMPKIN HARVEST COOKIES

  2 cups canned pumpkin

  2 cups firmly packed brown sugar

  1 cup oil

  2 tsp. vanilla

  4 cups flour

  2 tsp. baking soda

  2 tsp. baking powder

  2 tsp. cinnamon

  2 tsp. nutmeg

  1/2 tsp. ginger

  1 ...

• SHOW ALL »

PUMPKIN HARVEST COOKIES

2 cups canned pumpkin

2 cups firmly packed brown sugar

1 cup oil

2 tsp. vanilla

4 cups flour

2 tsp. baking soda

2 tsp. baking powder

2 tsp. cinnamon

2 tsp. nutmeg

1/2 tsp. ginger

1 cup chopped nuts

Combine ingredients in the order given. Drop dough by the tablespoon onto greased cookie sheet. Bake 15 minutes at 350 degrees.

PUMPKIN BUTTERMILK BUNDT CAKE

1 cup unsalted butter, softened (2 sticks)

21/4 cups all-purpose flour

2 tsp. baking powder

1 tsp. baking soda

11/2 cinnamon

1 tsp. ground allspice

1/2 tsp. salt

11/4 cups canned pumpkin

1 tsp. vanilla

11/4 cups sugar

3 large eggs

Preheat oven to 350 degrees. Butter and flour Bundt pan. Combine flour, soda, salt, cinnamon, allspice and salt in a bowl. Whisk together pumpkin, buttermilk and vanilla in another bowl. Beat butter and sugar at medium speed until light and fluffy, about three to five minutes, and add eggs and beat one minute. Reduce speed to low and add flour mixture in batches, mixing until smooth. Spoon batter into greased and floured Bundt pan. Bake 45-50 minutes until wooden pick inserted comes out clean. Cool 15 minutes in pan, then invert onto cooling rack, cool 10 minutes more. Place on serving plate and drizzle with glaze.

GLAZE

2 Tbsp. butter

1 cup powder sugar

1-3 Tbsp. cream or milk

Melt butter. Stir in sifted powdered sugar. Mix in cream or milk. Drizzle over cake.

PUMPKIN DIP1 (16-oz.) can pumpkin

2 8 ounce packages cream cheese softened

2/3 cup powdered sugar

1 tsp. pumpkin pie spice

1 tsp. nutmeg

Combine all ingredients and mix well, chill. Serve with cinnamon graham cracker, thin ginger snaps or apple slices.

ELEANOR ROOSEVELT PUMPKIN PIE(Served during Eleanor Roosevelt's first year at the White House)

2 eggs

1 cup sugar

2 cups pumpkin

1/2 tsp. allspice

1/2 tsp. cinnamon

11/2 rounded Tbsp. flour

pinch salt

1 milk

Combine all ingredients and beat. Pour into an unbaked pie crust. Bake 15 minutes at 425 degrees, or 40-50 minutes at 350 degrees, until a knife inserted comes out clean. Makes one large or two small pies.

FRESH PUMPKIN PATCH BREAD

1 cup butter or margarine

3 cups sugar

3 eggs

3 cups flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

1 tsp. allspice

1 tsp. nutmeg

2 cups fresh pumpkin*

1 tsp. vanilla

1 cup chopped pecans

Cream butter, gradually add sugar, beat well. Add eggs one at a time, beating well after each addition. Combine the next seven ingredients in a separate bowl, add to cream mixture alternately with pumpkin. Stir in vanilla and pecans. Spoon into two large or three medium greased and floured bread pans. Bake at 350 degrees for one hour or until wooden pick inserted in the center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely.

* Prepare pumpkin - Wash pumpkin. Cut in half, remove seeds. Cut into uniform pieces. Bake at 350 degrees until tender. Cool. Remove fro skin and mash.

Cooler temperatures mean it's pumpkin time. Mark your calendar for the Fall Arts and Crafts Show, scheduled from 9:30 a.m. to 3:30 p.m., Saturday at the First United Methodist Church, 407 N. Bridge St.

The arts and crafts show, sponsored for 15 years by United Methodist Women, will offer an array of handcrafted items. Thirty-eight vendors will display unique crafts. Items for sale include: Christmas angels, Santas, ornaments, woodcrafts, jewelry, decorated clothing, digital photographs, candles, fabric art, stained glass, linens, baby and pet items. Admission is free. Hourly door prize drawings will be held.

Lunch will be served in the Country Cafe from 11 a.m. to 2 p.m. Special recipe broccoli-cheese soup, taco soup, homemade chicken salad and pimento cheese sandwiches will be served. Coffee and dessert will be available until 3 p.m.

The bake sale will feature "pumpkin pleasers," such as Buttermilk Pumpkin Cake, Eleanor Roosevelt Pumpkin Pie, Pumpkin Dip and Pumpkin Harvest Cookies.

The pumpkin patch, on the front lawn of the church, will be open. There will be games and activities for children from 10 a.m. to 2 p.m. A small fee will be charged for the games.

Walgreen's will give free blood pressure checks and glucose screenings in the church parlor. Seasonal flu shots will be available. Bring your Medicare card. The shots are $24.99 for all others.

Proceeds from the booth rental and food sales will benefit community missions. Last year, funds were donated to Christ's Kitchen, Christmas Baskets, CROP walk, Habitat for Humanity, Methodist Day School. Mission rebuilding trips, P.E.T. wheelchairs project, Perpetual Help Home, Prescription Assistance, VCAM and United Methodist Army.

For more information, call First United Methodist Church at 361-578-2701.

• Print
• •
• Share
  • Share this item

    Send this to a friend

    Share on FaceBook

  • Grab the link

    Copy and paste the link:

  • Blog about it

    Blog about this page.

  • Close
• •
• Post a Comment
• •
• Favorite
• •
• Report error
  • Thank you for your submission.
    Error report or correction

    Contact name (optional) Contact phone/e-mail (optional)  

    
  • Close
• •