Pumpkin treats, Pumpkin muffins, Pumpkin cookies

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Pumpkin season is almost here. The first recipe is a cute one for our children.
Pumpkin treats
red & yellow food coloring or orange gel coloring
5-1/2 C mini marshmallows
6 C crispy rice cereal
24 mini tootsie rolls
3 TBS butter
In a large saucepan, melt and slightly brown butter on medium heat, add marshmallows. Stir until marshmallows are completely melted. Add food coloring until desired orange color is reached. Remove from heat. Add cereal and stir until completely combined. Let sit for a few minutes, until cool enough to handle. When mixture has cooled enough, spray your hands with cooking spray and form cereal mix into pumpkin shapes. Unwrap a tootsie roll and press into each pumpkin top. Eat and enjoy!
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Pumpkin muffins
3-1/3 C flour
2 tsp. baking soda
3 C sugar
1-1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. ground ginger
Mix dry ingredients and add:
1 C oil
4 eggs
2/3 C water
2 C pumpkin
Preheat oven to 350 degrees. Prepare muffin tins by greasing with vegetable oil or butter and sprinkling lightly with flour. Shake out excess. Fill muffin tins three-quarters full and bake for 20-30 minutes or until toothpick inserted in center comes out clean. Frost with purchased orange icing or cream cheese frosting.
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Pumpkin cookies
COOKIES:
4 C all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. allspice
2 C vegetable shortening
2 C granulated sugar
1 can (15 oz.) Pure Pumpkin
2 large eggs
4 tsp. vanilla extract, divided
2 C raisins
1 C nuts, chopped
FROSTING:
2/3 C butter, softened
3-4 tsp. rum extract
4 C powdered sugar
1/2 C evaporated milk
Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, salt, cinnamon and allspice in medium bowl. Beat shortening and granulated sugar in large mixer bowl for 30 seconds. Add pumpkin, eggs and 2 teaspoons vanilla extract; beat until blended. Gradually add flour mixture into pumpkin mixture at low speed until combined. Stir in raisins and nuts.
Drop by rounded teaspoons onto ungreased baking sheets. Bake for 12 to 15 minutes or until edges are golden brown. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Spread each cookie with frosting.
For frosting, beat butter, rum extract and remaining vanilla extract in medium mixer bowl until creamy. Gradually beat in powdered sugar and evaporated milk until smooth (frosting will be thin). Yields 60 cookies.
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Sign on a plumber’s truck: “We repair what your husband fixed.”
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)



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