Wanted to share another couple of favorite recipes before fall officially draws to a close. I know it's another month until the equinox, yet as the first flakes fell today, winter seemed imminent.
PUMPKIN CHOCOLATE CHIP COOKIES
2 cups canned pumpkin
2 cups sugar
1 cup vegetable oil
4 cups flour
2 tsp. cinnamon
2 tsp. baking soda combined with 2 tsp. milk
1 11 oz. bag chocolate chips
Bake at 350F for 8-10 minutes
These are a delicious, soft, moist cookie.
I use only half a bag of chocolate chips, and I think that's perfect, but the recipe calls for a whole bag.
1 1/2 C vegetable oil
2 C brown sugar
3 C flour (I use a combination of white, whole wheat, wheat germ, ground flaxseed, and oat bran)
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. cardamom (optional if you don't have it)
2 tsp. vanilla
3 Tbsp. apple juice, cider, milk, or water
3 C chopped apples
1 C chopped nuts (I don't use the nuts)
Grease a 10 inch bundt pan or 2 9 inch round cake pans or a 9x13 pan. Bake at 350F for 30-45 minutes (depending on size of pan) until a knife inserted in center comes out clean.
This is actually more of a cake or coffee cake than a bread. It is SO good, excellent for breakfast. It's one of my family's favorites.
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