What a treat! Our friend Kristin (baker extraordinaire) has provided today’s treat recipes.They look delicious! Enjoy!
1 cup sugar
1 cup butter, softened
3 tbsp milk
1 tsp vanilla
1 large egg
3 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
In a large bowl, mix 1 cup sugar, the butter, 3 tbsp milk, vanilla and egg until well blended. Stir in flour, baking powder and salt until mixed.
Cover with plastic wrap; refrigerate 1 hour for easier handling
Heat oven to 375. On lightly floured surface, roll out 1/3 of dough. Cut with floured 2 inch cookie cutter. Place one inch apart on ungreased cookie sheet.
Bake 5-8 minutes until edges are golden brown.
Peanut Butter Fudge
1 cup butter, plus more for greasing pan
1 cup peanut butter
1 tsp vanilla
1 pound powdered sugar
Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8×8 inch pan lined with wax paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1- inch pieces and store in an airtight container for up to a week!!
2/3 cup all purpose flour
1 tsp baking powder
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
3 large eggs
1 cup white sugar
1/2 cup pure pumpkin puree
1/2 cup confectioner’s sugar
1 cup confectioner’s sugar
2 3oz pkg cream cheese, softened
4 tbsp (1/2 stick) unsalted butter, softened
1/2 tsp vanilla extract
For the cake:
Preheat oven to 375. Line a jelly roll pan with parchment paper. Lightly grease and flour the paper.
In a medium bowl, combine the flour, baking powder, cinnamon,ginger,nutmeg and salt.
In a separate bowl, beat eggs and white sugar until light and fluffy, about 5 minutes. Mix in the pumpkin until combined. Slowly add the dry ingredients to the pumpkin mixture. Pour the batter out onto the prepared jelly roll pan. Drop the pan twice on the counter to even out batter and release any bubbles. Bake for 15 minutes.
Meanwhile, dust a dishtowel with confectioner’s sugar. Immediately transfer the cake to the powdered dishtowel and gently roll from one short end to the other. Refrigerate on a pan or plate until completly cool. About 2 hours.
For the filling:
Combine the confectioner’s sugar, cream cheese, butter and vanilla. Beat until light and fluffy.
Unroll the cake and spread with the filling. Reroll the cake and wrap with plastic wrap for 1-2 hours.
Dust with Confectioners sugar.