Let’s Cook!

While it may still feel like summer, for many of us, it’s time to think about fall! I personally love fall weather. I look forward to cooler weather and the beautiful colors of the trees. But what I most look forward to is getting back to baking and making hearty casseroles and soups! With that thought in mind, I have a pumpkin cookie recipe to share that comes from Jeannine Muchow of Springfield, Illinois. She says these cookies are “good and stay soft.”.

Pumpkin Cookies

   submitted by Jeannine Muchow

2 cups mashed pumpkin (or sweet potatoes)

2 cups sugar

1 cup oil

2 eggs

4 cups flour

4 tsp baking powder

2 tsp cinnamon

2 tsp salt

2 tsp baking soda

2 tsp milk

12 oz pkg chocolate chips

2 tsp vanilla

     Combine the pumpkin, sugar, oil and eggs. Mix well. Add flour, baking powder, cinnamon and salt. Mix well. Dissolve baking soda in the milk, add to batter, mixing well. Stir in vanilla and chocolate chips.

     Drop by teaspoon on lightly greased baking sheet. Bake at 350 degrees for 12 minutes.

Most cookie recipes call for baking soda or baking powder or both. Both powders are chemical leaveners, that’s what gives that “lift”  in your cookies and other baked goods. Though they have the same function, they are different and cannot be used interchangeably. Baking soda is 100 percent sodium bicarbonate and creates carbon dioxide gas when mixed with an acid, such as cocoa powder or buttermilk. Baking soda also helps the cookie to brown nicely. Baking powder is a mixture of sodium bicarbonate and an acid like cream of tartar, and all it needs is moisture and heat to be activated. Usually baking powder is used in recipes where an acid is not a significant ingredient. In the above recipe, both baking powder and baking soda is used to give a nice lift and browning to the cookies, more than you would get with baking soda alone. Both have a shelf life of about 6 months to a year once opened. If you want to check your baking powder for freshness, add 1/2 tsp to a small bowl and then pour 1/4 cup boiling water over the top. If fresh, the mixture will bubble vigorously. If no or little bubbling, toss it! To check your baking soda, place one teaspoon in a small bowl, and add 1 Tablespoon of vinegar or lemon juice. You should see bubbling. If not, toss it!

 I have a recipe for Pumpkin Pie Dip that is delicious served with gingersnaps or graham crackers. It’s great served as an after school snack or for dessert when you want just a little something for dessert.

Pumpkin Pie Dip

2 cups powdered sugar

8 oz cream cheese. softened

1 can pumpkin pack

1 tsp ginger

1 tsp cinnamon

     Beat cream cheese until creamy. Add remaining ingredients. Chill for at least two hours. Serve with gingersnaps or graham crackers.

If you have a recipe to share, please send to letscook!@heraldpubs.com or mail to Mascoutah Herald, PO Box C, Mascoutah IL 62258. Thanks and Happy Cooking!