Saturday, October 28, 2006

Apple Crisp, Pumpkin Poppers, and Snickerdoodles

There's just something about this time of year that makes me want to bake. The turning of the leaves and the crisp cool air blend well with the tantalizing baking smells wafting from my kitchen.

The trees surrounding our home are almost bare and while our dog, Sophia, loves nothing more than running through the leaves to hear them crunch underneath her paws, it is time to get them raked and off of the grass before the snow falls. As my husband tends to the yard I've been busy baking treats.

Pumpkin poppers is simple -to- make treat that is always a hit. I'm not sure of the origin of this recipe as it was given to me in a handwritten form by my sister-in-law. Whenever my husband needs a treat for work this is the one he asks for. We call them poppers because you can't resist popping them into your mouth!



Pumpkin bars:
  • 2 cups sugar
  • 3/4 cup oil
  • 4 eggs
  • 1/2 tsp salt
  • 1 tsp soda
  • 2 tsp baking powder
  • 1 can pumpkin
  • 2 cups flour
  • 2 tsp cinnamon

Frosting

  • 1 package cream cheese (softened)
  • 1/2 cup butter (softened)
  • 2-1/2 to 3 cups powdered sugar

Just combine the above ingredients together and pour into an ungreased bar pan (or jelly roll pan). I use a stone pan from Pampered Chef. Bake for 25 minutes at 350 degrees. Of course you may need to adjust the time accordingly for your own oven. After the bars are completely cooled, mix the frosting ingredients together and frost the bars. Cut into bite size pieces and watch everyone pop them into their mouths!

Apple crisp is always an autumn favorite. I tried a new version this year from the book Mom's Best Desserts-100 classic treats that taste as good now as they did then. How can something from a book with that title not taste good?

Then there is my daughter's favorite cookie - Snickerdoodles. Another simple recipe that almost everyone enjoys.

Snickerdoodles

  • 1-1/2 cups sugar
  • 1/2 cup butter (softened)
  • 1/2 shortening
  • 2 eggs
  • 2-3/4 cups flour
  • 2 tsp cream of tarter
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp sugar
  • 2 tsp cinnamon
Preheat oven to 400 degrees. Mix the sugar, margarine, shortening and eggs. Stir in the flour, cream of tarter, baking soda and salt. Shape the dough into small balls (about a tsp full of dough). Mix 2 tbsp of sugar and 2 tsp of cinnamon together in a shallow dish or bow. Roll the balls in the mixture to coat them evenly. Place on an ungreased cookie sheet about 2 inches apart. Bake 8 to 10 minutes. Remove cookies from the cookie sheet right away and place on cooling racks. Pin It

1 comment:

  1. Yum, Sharon! They are two of my favorite goodies! I have a recipe for banana bars that is similar to your pumpkin bars that I LOVE!

    ReplyDelete

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