Desserts.PumpkinCookiesWithPenucheFrosting History
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May 19, 2014, at 09:24 PM
by -
Deleted lines 31-36:
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Jozef]] — [-04 May 2014, 17:29-]
>>messageitem<<
I love your photos (and the food in them haha). Just waetnd to drop a line and say I used some of the photos from your blogs onto my blog. I linked back to yours and gave credit! :) PS. What kind of camera do you use? How much is the calendar? Thanks.
>><<
!!!!![[~Jozef]] — [-04 May 2014, 17:29-]
>>messageitem<<
I love your photos (and the food in them haha). Just waetnd to drop a line and say I used some of the photos from your blogs onto my blog. I linked back to yours and gave credit! :) PS. What kind of camera do you use? How much is the calendar? Thanks.
>><<
May 05, 2014, at 12:29 AM
by - Comment added
Added lines 31-37:
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Jozef]] — [-04 May 2014, 17:29-]
>>messageitem<<
I love your photos (and the food in them haha). Just waetnd to drop a line and say I used some of the photos from your blogs onto my blog. I linked back to yours and gave credit! :) PS. What kind of camera do you use? How much is the calendar? Thanks.
>><<
May 22, 2008, at 01:14 AM
by -
Changed line 19 from:
1 teaspoon vanilla\\
to:
1 teaspoon vanilla extract\\
April 06, 2008, at 08:23 PM
by -
Changed line 15 from:
1/2 cup sugar\\
to:
1/2 cup granulated sugar\\
December 10, 2007, at 11:55 PM
by -
Added lines 1-30:
Name: Pumpkin Cookies with Penuche Frosting\\
Key Ingredient: canned pumpkin\\
Preparation: bake\\
Cuisine: American\\
Source: Pillsbury New Simply from Scratch #69\\
Food Group: cookies\\
Meals: lunch, snack, picnic\\
Courses: dessert\\
Temperature: room\\
Effort: easy\\
Prep. Time: :30\\
Elapsed Time: 1:00\\
Servings: 60
1/2 cup sugar\\
1/2 cup firmly packed brown sugar\\
1 cup margarine or butter, softened\\
1 cup canned pumpkin\\
1 teaspoon vanilla\\
1 egg\\
2 cups all-purpose flour\\
1 teaspoon baking soda\\
1 teaspoon baking powder\\
1 teaspoon cinnamon\\
1/4 teaspoon salt\\
3/4 cup chopped nuts
Heat oven to 350F. In large bowl, cream sugar, brown sugar and margarine until light and fluffy. Blend in pumpkin, vanilla and egg. Lightly spoon flour into measuring cup; level off. Add flour, baking soda, baking powder, cinnamon and salt; blend well. Stir in nuts. Drop by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake at 350F. for 10 to 12 minutes or until light golden brown around edges. Immediately remove from cookie sheets; cool.
Frost with Penuche Frosting.
Key Ingredient: canned pumpkin\\
Preparation: bake\\
Cuisine: American\\
Source: Pillsbury New Simply from Scratch #69\\
Food Group: cookies\\
Meals: lunch, snack, picnic\\
Courses: dessert\\
Temperature: room\\
Effort: easy\\
Prep. Time: :30\\
Elapsed Time: 1:00\\
Servings: 60
1/2 cup sugar\\
1/2 cup firmly packed brown sugar\\
1 cup margarine or butter, softened\\
1 cup canned pumpkin\\
1 teaspoon vanilla\\
1 egg\\
2 cups all-purpose flour\\
1 teaspoon baking soda\\
1 teaspoon baking powder\\
1 teaspoon cinnamon\\
1/4 teaspoon salt\\
3/4 cup chopped nuts
Heat oven to 350F. In large bowl, cream sugar, brown sugar and margarine until light and fluffy. Blend in pumpkin, vanilla and egg. Lightly spoon flour into measuring cup; level off. Add flour, baking soda, baking powder, cinnamon and salt; blend well. Stir in nuts. Drop by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake at 350F. for 10 to 12 minutes or until light golden brown around edges. Immediately remove from cookie sheets; cool.
Frost with Penuche Frosting.