Friday, October 21, 2011
2 cups flour
1 1/3 c. sugar
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
2 c. grated carrots
1/2 c. raisins
1/2 c. coconut
1/2 c. chopped pecans or walnuts
1 - 8 oz. can crushed pineapple, drained
1 c. vegetable oil
2 tsp. vanilla
Combine dry ingredients.
Stir in carrots, raisins, coconut, nuts and pineapple.
Make a well in the center of mixture and add remaining ingredients until moistened. As you see in the picture, the batter is very thick.
Place paper cups in muffin pans and fill batter 2/3 full.
Bake at 350 degrees for 25 minutes. Bake until golden brown and remove from pans immediately to cool. It made 27 muffins for me.
Friday, October 14, 2011
2 cups butter, softened
2 cups granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons vanilla
1 15-ounce can pumpkin (I used 15 oz. fresh cooked and mashed pumpkin)
4 cups all-purpose flour
1/2 cup butter
1/2 cup packed brown sugar
1/4 cup milk
1 teaspoon vanilla
2-3/4 cups powdered sugar
Preheat oven to 350 degrees F. In a large bowl, beat 2 cups butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
Beat until combined, scraping bowl occasionally.
Add eggs and 2 teaspoons vanilla; beat until
Beat in pumpkin.
Beat in as much of the flour as you can with the mixer. If necessary use a wooden spoon to stir in any remaining flour.
Drop dough by heaping teaspoons 2 inches apart on an ungreased cookie sheet.
I use baking parchment paper.
Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack; let cool.
In a small saucepan, heat 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon vanilla.
Beat in powdered sugar until smooth.
When the cookies are
cooled, spread frosting on cookies.