Pumpkin shortbread

Pumpkin shortbread

Ingredient:

1. Nonstick cooking spray
2. 1 1/4 cups all-purpose flour
3. 1/2 cup cornstarch
4. 1 1/2 teaspoons pumpkin pie spice
5. 1/2 teaspoon salt
6. 3/4 cup (1 1/2 sticks) unsalted butter, softened
7. 2/3 cup powdered sugar
8. 1/3 to 1/2 cup LIBBY'S 100% Pure Pumpkin (use 1/2 cup for a softer shortbread)
9. 2 teaspoons sparkling or granulated sugar
10. Pumpkin Spice or Eggnog DREYER'S or EDY'S SLOW CHURNED Light Ice Cream (optional)

PREHEAT oven to 300° F. Spray bottom of 9-inch fluted tart pan with removable bottom with nonstick cooking spray.

COMBINE flour, cornstarch, pumpkin pie spice and salt in small bowl.

BEAT butter and powdered sugar in large mixer bowl until creamy. Beat in pumpkin until combined. Add flour mixture and mix until just incorporated. Spread dough into prepared pan; smooth top.

BAKE for 80 minutes or until firm and golden brown. Immediately sprinkle top with sparkling sugar. Cool for about 10 minutes; remove side from pan. Use long, serrated knife to cut into wedges. Serve warm with ice cream.

Banana Cream Pie

Banana cream pie

Ingredient:

1. 1 cup sugar
2. 1/4 cup cornstarch
3. 1/2 teaspoon salt
4. 3 cups 2% milk
5. 2 large eggs, lightly beaten
6. 3 tablespoons butter
7. 1-1/2 teaspoons vanilla extract
8. 1 pastry shell (9 inches), baked
9. 2 large firm bananas
10. 1 cup heavy whipping cream, whipped

Directions:

1. In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer.
2. Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes.
3. Spread half of the custard into pastry shell. Slice bananas; arrange over filling. Pour remaining custard over bananas. Spread with whipped cream. Refrigerate 6 hours or overnight. Yield: 8 servings.

Ice Pumpkin Cookies

Ice Pumpkin Cookies

Ingredient:

1. 
   1 teaspoon baking powder2 1/2 cups all-purpose flour
2. 1 teaspoon baking soda
3. 2 teaspoons ground cinnamon
4. 1/2 teaspoon ground nutmeg
5. 1/2 teaspoon ground cloves
6. 1/2 teaspoon salt
7. 1/2 cup butter, softened
8. 1 1/2 cups white sugar
9. 1 cup canned pumpkin puree
10. 1 egg
11. 1 teaspoon vanilla extract
12. 2 cups confectioners' sugar
13. 3 tablespoons milk
14. 1 tablespoon melted butter
15. 1 teaspoon vanilla extract
16. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
17. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
18. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
19. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Apple Dumplings

Apple Dumplings

The Ingredient for pastry:

• 2 ½ cups all-purpose flour
• 3 tablespoons sugar     
• 2 teaspoons baking powder    
• 1 teaspoon salt
• ½ cup shortening
• ½ cup cold water

The Ingredient for Filling:

• 4 to 6 cooking apple, peeled, cored and cut into sections
• 1/2 cup sugar, divided
• cinnamon
• nutmeg
• 1/4 cup butter, divided

Sauce ingredients:

• 1 1/2 cups sugar
• 2 cups milk
• 1 teaspoon vanilla
• 1/4 teaspoon cinnamon
• pinch of nutmeg
• 1/4 cup butter, divided

Recipe instructions

• Prepare pastry by combining dry ingredients and cutting in shortening until mixture resembles coarse meal. Add water and mix until soft dough is formed. Roll into a rectangle approximately 20 inches by 15 inches and cut in 12 5-inch squares. 
• Place apple sections on each square and sprinkle each with 2 teaspoons sugar and a dash of cinnamon and nutmeg. More or less sugar may be used depending on sweetness of apples. Top each with 1 teaspoon butter and bring corners of dough to center and seal. Place in a shallow lightly greased baking dish. Freeze at this point if desired. 
• Make sauce by combining sugar, milk, vanilla, cinnamon and nutmeg. Pour over dumplings and top each with 1 teaspoon butter. Bake at 375ºF for 35 to 45 minutes or until lightly browned. Serve warm with cream, if desired.

Chocolate Chip Brownies

Chocolate Chips Brownies

The recipes were: 

1. Preheat oven to 350 degrees F (180 degrees C). Grease a 9x9-inch baking pan.
2. Measure 1 cup sifted flour. Add baking powder, baking soda, and salt.
3. Stir the brown sugar into the melted butter and mix well.
4. Mix the beaten egg and vanilla into the brown sugar mixture.
5. Spread the batter into the prepared pan.

Peanut butter bars

Peanut butter bars

Ingredient:

1. 1 cup butter or margarine, melted
2. 2 cups graham cracker crumbs
3. 2 cups confectioners' sugar
4. 1 cup peanut butter
5. 1 1/2 cups semisweet chocolate chips
6. 4 table peanut butter

Steps:

1. In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
2. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares

Peanut Cup Cookies

Peanut cup cookies

The ingredients:

• 1 3/4 cups of all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 1 egg, beaten
• 1 teaspoon Vanilla  extract
• 2 teaspoon milk
• 40 miniature chocolate covered peanut butter cups, unwrapped

1. Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
2. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an greased mini muffin pan.
3. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.