PUMPKIN COOKIESbake 350 for 8-10 minutes from Cathy Miller
Cream:
1 Tub (1 cup) margarine
1/2 cup applesauce
1 cup brown sugar
1/2 cup white sugar
Add:
2 egg (or 1 egg and 2 whites)
1/2 cup powdered buttermilk
1 pound pumpkin
2 1/2 teaspoon vanilla
2 teaspoons baking powder
dash salt
2 teaspoons cinnamon
2 cups oats powdered in food processor
1 1/2 cup flour
1 cup ground raisins & nuts (add a table spoon of the flour when you grind them up)
Frosting: mix for 2 ½ minutes
3 tablespoons butter
¼ cup milk
1 cup brown sugar
add: 1 teaspoon vanilla
1 cup powdered sugar
Use greased cookie sheet. Do NOT brown; make BIG cookies
Yam and Apple Casserole bake 350 for 30 minutes
from Cathy Miller
2 cans (16 ounces each) sweet potatoes-drained
½ cup molasses
1/3 cup plus 2 tablespoons packed brown sugar
1 egg
½ teaspoon cinnamon
2 tablespoons wine (optional)
1 very small can pineapple
2 medium apples, cored, peeled and sliced thin.
(1/2 cup applesauce also works)
Miniature marshmallows
In food processor combine yams, molasses, brown sugar, egg, cinnamon, wine.
Transfer to mixing bowl and stir in remaining ingredients.
Pour into greased 10 inch round casserole.
Stir in some marshmallows.
Top with more marshmallows last five minutes.
To make ahead cover and refrigerate casserole until ready to bake. Add 10 minutes to baking time.
Cathy Miller's Recipes Page
The following recipe for homemade fruit smoothies keeps my kids happy in the summer. Some days they prefer the pineapple sherbet but I usually prefer the yogurt version. Try adding a tablespoon of protein powder before you turn on the blender.
Strawberry Fruit Smoothie Serves 2-3
Ingredients:
1 1/2 cup Strawberries, capped and halved or use individually frozen berries
3/4 cup Yogurt, plain OR 1 to 2 scoops of any flavor sherbet
1/8 teaspoon Vanilla (omit if using sherbet or flavored yogurt)
up to 1 tray of ice cubes
Directions:
Place the fruit, yogurt, and vanilla in a large food processor or blender. Run until smooth. Add the ice and run until smooth.
Serve cold.
You can substitute any fruit (or combination of fruits) in this recipe. Some combinations are:
1) 1 ice cream scoop of frozen orange juice, 1 banana, 1/3 cup blueberries, 6 strawberries and 1½ cups cold water.
2) 1½ cups orange juice, and 1 cup frozen berries
I definately enjoy creative time in my kitchen and my characters often get in the act. I try to add a new recipie every month so scroll on down and see if you find a new favorite.
Christmas Cookies are just the best. We especially love these Molded Almond Cookies. You can decorate them or just dust with colored sugar before baking.
Molded Almond Cookies
½ cup soft butter
2 oz almond paste
½ cup white sugar
½ teaspoon almond extract
1 ¾ cup of unbleached white flour
¼ teaspoon salt
¼ teaspoon baking powder
Cream butter and almond paste. Cream in the sugar and egg. Add extract.
Mix flour, salt and baking powder in separate bowl then add to butter mixture.
Chill well before trying to mold. Sprinkle with colored sugar or ice after they are cooked. Bake at 350-375 just until the cookies start to brown on the edges. (about 8-10 minutes)
If you aren’t going to mold the cookies (1/4 in thickness), roll and shape like you would any sugar cookie.
If you have a favorite recipie, let me know and I might even add it here.
CHRISTMAS TREE COOKIES – From Dorothy Norris
1 cup shortening
3/4 cup sugar
1 egg
2 1/4 cup flour
1/8 teaspoon baking powder
1 teaspoon almond extract
green food coloring-optional
Cream shortening, add egg, then flour mixture & flavoring.
Put in COOKIE PRESS. Form on ungreased cookie sheet. (No cookie press? Roll into balls and flatten to 1/4 inch with the bottom of a small glass dipped in sugar.) Decorate with colored sugar.
bake 350 for 8-10 minutes 
