SPICY
PUMPKIN DATE COOKIES
10/05/09
| |
1 cup |
Sugar |
| |
1/2 cup |
Butter, room
temperature |
| |
1 cup |
Pumpkin Puree |
| |
2 large |
Eggs |
| |
2 cups |
Flour |
| |
2 tsp. |
Baking Powder |
| |
2 tsp. |
Cinnamon |
| |
1/2 tsp. |
Nutmeg |
| |
1/2 tsp. |
Ground Ginger |
| |
1/4 tsp. |
Ground Cloves |
| |
1 cup |
Dates |
| |
1/2 cup |
Walnuts, chopped |
Preheat
oven to 375º F..
In a
large bowl beat together
the sugar and butter
until light and fluffy.
Mix in the pumpkin
puree, and eggs. Stir in
the flour, baking
powder, cinnamon,
nutmeg, ginger, and
cloves. Mix until well
blended. Stir in the
dates and walnuts.
Drop the
dough by rounded
teaspoonfuls about 2
inches apart onto an
ungreased cookie sheet.
Bake for 8 to 10 minutes
or until the edges are
set. Immediately remove
from the cookie sheet to
cool.
Makes 4 dozen cookies
|
|
RED BEAN GUMBO SOUP
| |
1/4 cup |
Vegetable Oil |
| |
1/4 cup |
Flour |
| |
2 cups |
Onion, diced |
| |
1 medium |
Green Pepper, diced |
| |
2 stalks |
Celery, diced |
| |
3 cloves |
Garlic, minced |
| |
pinch |
Cayenne Pepper, to taste |
| |
1/2 tsp. |
Black Pepper |
| |
1 tsp. |
Thyme |
| |
3 cups |
Stock, vegetarian or meat |
| |
1 cup |
Tomato Sauce |
| |
1 large can |
Red Beans, drained, rinsed and pureed |
| |
2 large |
Bay Leaves |
| |
1 Tbl. |
Herbs, your choice |
| |
|
Salt, to taste
|
| |
|
Cooked Rice, for serving |
 Heat
a saucepan on medium heat, and make a roux with oil and flour stirring
constantly until reddish brown in color. Add the onion and saute until
soft. Add the green pepper, celery, and cayenne pepper. Cook for 5
minutes.
Add the garlic, pepper, bay leaves, and herbs. Saute for an
additional 2 - 3 minutes. Add the tomato sauce, red bean puree, and
stock. Simmer for 10 - 15 minutes, for the flavors to blend. Season to
taste with additional salt and pepper. Serve with cooked rice.
***** Cooked meat such as polish sausage, breakfast sausage, chicken,
pork, beef, or seafood may also be added.
Serves 6
|
|
