PUMPKIN BUTTERSCOTCH COOKIES

Pumpkin is an excellent additive to recipe when wanting a moist dish. It can take the place of both oil and eggs especially prepackaged mixes. I've done it with cake mixes with surprising results. Adding pumpkin to a baked good can add extra fiber. Tired of the same-old, same-old pancakes, just add a little pumpkin for a little excitement and a great pancake.

Cafe Treats Baker Bette made these Pumpkin Butterscotch Cookies that were quite popular. It's always fun when someone comes asking for a particular treat. Bette said she got the recipe from a woman she worked with in the offices of World's of Fun back in the 70s, but had not tried it until now. Glad she did. Since she was making them for the Cafe Treats, she did omit the nuts.

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PUMPKIN BUTTERSCOTCH COOKIES

1     cup sugar

1     cup pumpkin

1/2  cup oil

2     cups flour

1     teaspoon baking powder

1     teaspoon baking soda

1/2  teaspoon cinnamon

1/4  teaspoon ginger

1/2  teaspoon salt

1/2  teaspoon nutmeg

1     teaspoon vanilla

1     cup butterscotch chips

1/2  cup chopped nuts (optional)

Preheat the oven to 350 degrees F. Grease or spray cookie sheets for baking. Set aside.

Beat the sugar, pumpkin, and oil.

Sift together the dry ingredients and then add them to the creamed mixture.

Blend in the butterscotch chips.

Drop by spoonfuls onto cookie sheet and bake for 12 to 15 minutes.

Cool on a wire rack.

Some of my favorite pumpkin recipes... (just to name a few. I honestly have so many pumpkin recipes shared. If you are looking at the web view of my blog, you can just type in pumpkin in the search window and see some more.) 

PUMPKIN PANCAKES

PUMPKIN SNICKERDOODLES

SPICED PUMPKIN CUPCAKES

DOUBLE DEVIL'S FOOD PUMPKIN CAKE

MINT SWIRL BROWNIES

 A couple of weeks ago I had to send out a SOS to the Cafe Treats' Bakers because no one had signed up for the following Sunday. Well, the response was overwhelming. So much so that I had leftovers to freeze for four of the treats. Everything froze so well, too.

I was really pleased that Baker Barb's Mint Swirl Brownies weren't all eaten because then I got to enjoy them two Sundays in a row. The chocolate taste like a German chocolate but she said she just used unsweetened chocolate.

The recipe only makes enough for a 9 - inch square pan. Since I ask that the Bakers provide three dozen of their treat, Barb made two batches and baked them in two 9 - inch square pans. She felt the brownies would be too thick if she used a 9 x 13 - inch pan. I agree with her judgement.

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MINT SWIRL BROWNIES

3     oz cream cheese

1/4  cup butter

 3/4 cup sugar

2     eggs

2/3  cup flour

1/2  teaspoon baking powder

1/4  teaspoon salt

1/3  cup chopped nuts (she omitted)

1     1 - oz square unsweetened chocolate, melted

1/2   teaspoon peppermint extract

green food color

Preheat the oven to 350 degree F.

Cream together the cream cheese, butter, and sugar. Add the eggs.

Sift together the dry ingredients and stir into the batter.

Divide the batter in half. Add the melted chocolate to one half and the peppermint and food coloring in the other half.

Spoon dollops of batter alternately in a 9 x 9 - inch square pan. Swirl the batter with a table knife to marble.

Bake 15 to 30 minutes til done.

JUBILEE JUMBLES

This is the first weekend in several months that I have not spent part of it in my kitchen making something, usually with no sugar, for the Cafe Treats at church. I didn't have to make anything because the No-Sugar-Added Banana Bars that I baked last weekend made so much (they were made in a jellyroll pan and the bars were cut small) that I had leftovers that I froze for this weekend.

I was really surprised that I missed it so much. It didn't last too long when I felt the temperature in my kitchen and was glad I didn't have to make it even warmer. If you missed the post with the recipe for the Banana Bars, you can find it HERE.

That being said that means this week I will be sharing several of the recipes for cookies that the other Cafe Bakers made. Everyone once again outdid themselves and the people of church were really excited and interested in trying the treats. I'm sharing this recipe first because so far it is the only one I have, but they other bakers will get their recipes to me when I remind them.

These Jubilee Jumbles from Betty Crocker were made by Baker Jo Ann. I have seen the recipe in Betty Crocker's Cookie Cookbook, but never got around to making it. My loss. General Mills named this cookie in observance of the 75th anniversary of Gold Medal Flour in 1955. Washburn's Superlative Flour was renamed in 1880 when it won the International Miller's Exhibition coveted medal of gold award. (Just a little history to offer you today.) 

Jo Ann added the optional chocolate chips before she realized the cookies were supposed to be iced. I told her that the comments I received indicated that the people liked the chocolate chips and the frosting. This wasn't the first time someone has made frosted cookies and that extra bit of sweetness seems to go over very well. I have to admit I tried one and then put another one away to enjoy later.

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JUBILEE JUMBLES

 

1/2     cup shortening

1        cup packed brown sugar

1/2     cup granulated sugar

2        eggs

1        cup sour cream

1        teaspoon vanilla

2-3/4  cups flour

1/2     teaspoon baking soda

1        teaspoon salt

1        cup chocolate chips (optional) or

1        cup coconut (optional) or

1        cup chopped dates or raisins (optional) or

1        cup chopped nuts (optional)

Preheat the oven to 375 degrees F if you do not chill the dough. Grease cookie sheet and set aside.

Mix the shortening, sugars, and eggs thoroughly.

Stir in the sour cream and vanilla and mix well.

Combine the flour, baking soda, and salt and then add to creamed mixture. Stir well.

Chill the dough if it is soft.

Drop scoops of dough 2 inches apart on cookie sheet.

Bake for 8 to 10 minutes or until almost no imprint remains when touched lightly with fingers. Cool cookies and then spread with a browned butter glaze.

BROWNED BUTTER GLAZE

1/2       cup butter (1 stick)

2          cups sifted powdered sugar

1          teaspoon vanilla

2 - 4     tablespoons hot water

Melt the butter until golden brown. Blend in the powdered sugar and vanilla. Slowly stir in the hot water until the icing spreads smoothly.

Frost cookies when cool.

SOFT GINGERBREAD

 You may be someone who only thinks about gingerbread in the cooler months. Me? I try not to do that with food. Chili or a big pot of soup taste good to me anytime of the year. 

So when I was flipping through a fairly recent cookbook purchase at an estate sale from The Shaw House - A collection of choice receipts from a Golden Era of St. Louis Living and I saw this recipe for soft gingerbread, I thought I would try it but make as mini-muffins for the Cafe Treats. I felt a little braver to try this change when one of our Cafe Treat Baker made banana mini-muffins from his banana bread recipe. They turned out perfectly!

I otherwise followed the recipe except I used buttermilk for the sour milk. The Shaw House made the recipe in a 9 x 13 - inch pan so I had no idea how many mini-muffins I would end up with. So you can imagine my surprise when it made 7 dozen mini-muffins. Needless to say, I ended up freezing some of them and served them two Sundays in a row for the Cafe Treats at church. They freeze really well. You would never know that they had been frozen the second Sunday.

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SOFT GINGERBREAD

1      cup sugar

1/2   cup butter (1 stick), room temperature

3      eggs

1      cup molasses

3      cups flour

1      teaspoon cinnamon

1      teaspoon nutmeg

1      teaspoon cloves

2      teaspoons ginger

2      teaspoons baking soda

1      cup sour milk (I used buttermilk)

Preheat the oven to 350 degrees F. Butter and flour a 9 x 13 - inch pan or spray several mini-muffin pans. (I used Baker's Joy for the mini-muffin pans.)

Sift the flour and then remeasure 3 cups by the spoon method (can use the leftover flour (bowl on the right side) to "flour" the 9 x 13 - inch pan if you are using it or just return to your flour container.)

Add the rest of the dry ingredients to the remeasured flour.

Set aside.

Cream the butter until light and fluffy. (Beat several minutes.)

Add the sugar gradually, creaming it all the while.

Add the eggs and

beating well,

and then the molasses.

Add the dry ingredients alternately with the sour milk.

(I didn't read the recipe well and added all of the buttermilk and

then added all of the flour.)

Spread in the 9 x 13 - inch pan if you are making a sheet cake or use a cookie scoop to measure batter in the mini-muffin pan.

Bake the sheet cake for about 30 minutes or until done. The mini-muffins should be ready in 12 to 15 minutes.

Allow to cool slightly before "popping" them out of the mini-muffin pan. (I just flipped mine over a large cookie sheet.)

Cool on a wire rack.

Most of them.

JEAN'S SOUR CREAM COOKIES

 

I don't know about you but the summer is sailing by. I can't believe it is already mid June. Summer will actually start tomorrow. It has always been strange to me that summer doesn't officially get here until June 22. I think most people start considering it summer as soon as school is out. Likely, fall doesn't arrive until September 22 and school has been in session for some kids for a month. 

The Cafe Treats are going strong no matter what season it is at Platte Woods United Methodist Church. Bake Jean signed up for June 18 a few weeks ago and said she was going to make some sour cream cookies. I was so surprised because I have been eyeing Betty Crocker's Old Fashioned Sour Cream Cookies for several weeks. I compared the recipe and the only difference was with the dry ingredients and they added nutmeg. I may still try her recipe, but Jean's was so delicious there really isn't a good reason. The taste of lemon in the frosting was an added addition that Jean added to her recipe.

Another awesome thing about the cookies was their appearance. They really "present" themselves well. I hope you will give them a try.

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SOUR CREAM COOKIES

2-1/4     cups flour

1/4        teaspoon salt

1/2        teaspoon baking powder

1/4        teaspoon baking soda

6           tablespoons butter, softened

1           cup sugar

1           egg

1           teaspoon vanilla, divided

1/2        cup sour cream

1           cup powdered sugar

2-3        tablespoons milk

lemon extract (optional)

In a large mixing bowl, add the flour, salt, baking powder, and baking soda; whisk well.

In another bowl, add the butter and sugar and beat with mixer about 2 minutes. Add the eggs, 1/2 teaspoon of the vanilla, and the sour cream to the butter mixture and mix well.

Slowly add the dry mixture to the sour cream mixture and blend well.

Cover the dough and chill for an hour.

Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper.

Lightly dust a flat surface and a rolling pin with flour.

Roll out the chilled dough to 1/4 inch.

Use a round cookie cutter, cut dough into circle and place them on cookie sheet. 

Bake cookies about 7 minutes. Transfer to a wire rack to cool.

Combine the powdered sugar, 1/2 teaspoon vanilla, milk, and lemon extract if using. Slowly add the milk as you stir until you have a spreadable frosting.

Frost the center of the cookies.

Separate layers of cookies with wax paper when completely cooled to store.

BANANA BARS

 Every week I spend time looking for usually a "normal" recipe that I can make using stevia in place of granulated sugar so that we can offer a Zero-Sugar or No-Sugar-Added treat for the Cafe Treats at church. I am trying not to exclude anyone from being able to enjoy the treats we offer with coffee and hot tea. That's why no treat contains peanut butter or other nuts. 

I say this and realize I am excluding those people who need gluten-free treats. No one has turned away seeking gluten-free treats and I know from serving communion, that there are only a few who require gluten-free. Trust me it does bother me and it is something I want to fix. It's just taking me time.

I took this recipe from my Betty Crocker Cookie Cookbook for Banana Bars and made them No-Sugar-Added since the bananas have natural sugar in them. I buy a stevia powdered sugar so that isn't regular powdered sugar you see on them in the pictures. I followed the recipe by using a jelly-roll pan to make the bars (15-1/2 x 10-1/2 x 1") but admit next time I would just make less servings and use a 9" x 13" pan. The size didn't seem to bother anyone except me, I guess, as they were well received by the people.

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BANANA BARS

1/4     cup shortening

1        cup sugar or sugar substitute such as stevia or Splenda

2        eggs

1        cup mashed bananas (2 to 3, depending on size)

1        teaspoon vanilla

2        cups flour

2        teaspoon baking powder

1/2     teaspoon salt

Preheat the oven to 350 degrees F. Grease a jelly roll pan (15-1/2 x 10-1/2 x 1") or a 9" x 13" pan. Set aside.

Mix shortening, sugar or stevia, eggs, bananas, and vanilla thoroughly.

Combine the flour, baking powder, and salt with a whisk.

Add the dry ingredients to the banana mixture.

Stir to combine. 

Spread the mixture in the pan. (It will be a thin layer in the jelly roll pan.)

Bake for 20 minutes or until it tests done for the jelly roll pan or 25 minutes or until done in the 9" x 13" pan.

Cool in pan on wire rack.

Cut into bars to serve. (Can sprinkle some powdered sugar on top if you like.)

I used my nifty little bar-cutter I got at an estate sale. It cuts three bars at a time and makes such a cute little bar.

CHOCOLATE SUGAR COOKIES

 

When Cafe Treats' Baker Kathy stopped by the Cafe that Sunday back in mid-May, I had no idea she would be so dedicated to the ministry. Just four weeks later I am sharing her third treat...an absolutely scrumptious Chocolate Sugar Cookie. 

I don't think I have ever eaten a chocolate sugar cookie, but it was so yummy. When the 11 o'clock service is over, if I have any cookies left, I will bring them down to the "receiving line" that forms by the people wanting to shake hands with the minister and offer my treats to people leaving. Last Sunday when I was offering the few I had left (about 10), the lucky 10 people were eager to take one. One person even admitted this was her third one. I told you they were delicious.

 

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CHOCOLATE SUGAR COOKIES

1-3/4     cups flour

3/4        cup unsweetened cocoa powder

1           teaspoon baking soda

1/4        teaspoon baking powder

1/2        teaspoon salt

1           cup unsalted butter, at room temperature

1-1/2     cups granulated sugar

2           large eggs

1           teaspoon vanilla

1/4        cup sugar for rolling

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper. Set aside.

Combine the flour, cocoa powder, baking soda, baking powder, and salt in a medium sized bowl. Set aside.

Cream the butter and sugar together in a large mixer bowl on medium speed and beat until light in color and fluffy. 

Add the eggs one at a time and mix until well combined after each addition.

Add the vanilla and mix until well combined.

Add the dry ingredients and mix until the dough is well combined. It will be thick but do not over mix. Use a rubber spatula to help it come together to form a ball.

Create 1-1/2 tablespoon sized balls of cookie dough using a cookie scoop. Gently roll into a ball in the palm of your hand and then roll each ball in the sugar for coating. Place the balls on the cookie sheet 2 inches apart. Press down on the tops of the balls just a bit using the bottom of a glass.

Bake cookies for 7 to 8 minutes. Don't overbake. The cookies will be a little puffy when you take them out of the oven, but will flatten as they cool.

Allow the cookies to cool on the cookie sheets for 4 to 5 minutes before removing to a wire rack to cool completely.

BANANA OATMEAL COOKIES

 

This post was supposed to be published yesterday, but our Google Fiber went out and so I wasn't able to finish it. Wayne has been rearranging the furniture downstairs in his "domain" and temporality unplugged the box. 

You think women are always changing the furniture. In our house, it is the man. He has rearranged the furniture down there so many times.

Anyway, he unplugged the box and then when he plugged it back in, it didn't work. It's kinda like nightlights. You knew didn't you that if you don't turn nightlights off, the bulb will burn forever. BUT turn it off one time...it won't come back on. 

That's what happened with our Google Fiber. The good news we got an updated system and so far it's working great! With the old box, we had to have an extender upstairs. We still have an extender with the new box, but it is an "extender" from Google Fiber so it's part of the system and works so much better.

These Banana Oatmeal Cookies are the other Cafe Treat I made last Saturday and served Sunday. I found the recipe in my Betty Crocker Cookie Cookbook my mother gave me my first year on my own after graduating from college and teaching school. It was probably the first cookbook that she gave me. 

I haven't looked at it in a long time since I have so many other cookbooks now from estate sales. Now I have a whole lot of colored tabs marking different recipes to try. I really need to purge myself of a lot of the cookbooks I have bought and spend time going through some of my own cookbooks. I'll let you know how that plan goes. My mother used to have a saying about good intentions.

Update: 4/13/24 I made these last week to take for the Cafe Treats yesterday at church. I thought it would be a good use of some of the bananas that were left over from Palm Sunday. I made them earlier in the week and then froze them until Saturday night when I took them out to thaw. I followed the recipe as I wrote it except that I used 1 cup of semi-sweet chocolate chips in place of the nuts or raisins. I kept a few out for us to enjoy and just left them in the closed cookie jar. They stayed so moist and the banana taste got stronger every day. I did just cook them the 11 minutes. It wasn't necessary to flatten the scoop either. They flatten out enough and made a beautiful and delicious cookie.   

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BANANA OATMEAL COOKIES

3/4      cup shortening

1         cup sugar

1         egg, beaten

1-1/2   cups flour

1/2      teaspoon baking soda

1         teaspoon salt

1         teaspoon cinnamon

1/4      teaspoon nutmeg

1-3/4   cups rolled oats

1         cup mashed ripe bananas (2 to 3 medium)

1/2      cup chopped nuts or raisins (I used raisins) or 1 cup of chocolate chips is nice

Preheat the oven to 400 degrees F.

Measure the flour by the dipping method. Place all ingredients in a mixing bowl. Beat until well blended.

(I mixed the dry ingredients together in one bowl

and creamed the shortening, sugar, and beaten egg in a large mixing bowl until creaming.

Then I added all of the dry ingredients and 

"stirred" with mixer until blended.)

Make sure you scrape the sides of the bowl.

Using a small cookie scoop, drop dough about 1-1/2 inches apart on ungreased baking sheet.

Flatten lightly with two fingers. Bake 12 to 15 minutes.

(I baked the first pan for 12 minutes and they were more than a little brown.

I baked the second pan for 11 minutes and the cookie was softer. The first pan of cookies were crunchy.)

I removed the cookies and cooled them on a wire rack. 

I also stored them in an air-tight container.

 Makes 4 dozen cookies.