Pumpkinettes

Sunday, December 6, 2009

Pumpkinettes

Submitted by Carolyn Pickens.

Preheat oven to 350

Sift together:

2-1/2 Cups Flour

2 teaspoons Baking Powder

1/2 teaspoon Salt

1/2 teaspoon baking Soda

1/2 teaspoon Cinnamon

1/2 teaspoon Nutmeg

1/4 teaspoon Ginger

Set aside.

ADD: 1 cup white sugar

1/2 cup brown sugar (firmly packed) gradually to

1/2 Cup Shortening, creaming well.

Blend in 2 unbeaten eggs, 1-1/2 cups cooked pumpkin, 1 teaspoon Vanilla

Add the dry ingredients gradually. Mix well. Stir in 1 cup raisins and 1 cup chopped pecans. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake approximately 10 to 12 minutes. If desired, frost while warm with the following glaze:

Lemon Glaze: 2 cups powdered sugar, 3 oz. package cream cheese, and enough lemon juice to become of spreading consistency. Cream well and ice.

Pecan Pie Bars

Submitted by Carolyn Pickens.

Preheat oven to 350

Crust:

3 cups flour

1/2 cup sugar

1 cup butter or margarine

1/2 tsp. salt

Grease bottom and sides of 15-by-10-by-2 inch baking pan. With mixer beat ingredients until mixture resembles coarse crumbs, press firmly and evenly into pan. Bake at 350 for 20 minutes

While crust is baking, prepare filling.

Filling:

4 eggs, slightly beaten

1 1/2 cups light corn syrup

1 1/2 cups sugar (can mix white and brown)

3 Tbls butter or margarine, melted

1 1/2 teaspoons vanilla

2 1/2 cups chopped pecans

In large bowl, stir all above except pecans until well blended, then stir in pecans. Spread evenly over hot crust. Bake in 350 oven 25 minutes or until set. Cool on wire rack before cutting into bars.

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