Pumpkin cutout cookies
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I thought to bake these cookies for a long time, but… And one day I took the cup of pumpkin purée from the freezer and used only a half. So the day of that cookies has come 🙂 I rolled those cookies very thinly because I like thin cookies 🙂 Happy that I halved the recipe because I made a lot of cookies, really a lot. I give you the halved recipe.
Pumpkin cutout cookies
Time needed:
Yields: 40 cookies
Calories: 52 kcal / cookie
Ingredients:
1 cup = 237 ml
- 1 3/4 cups all-purpose flour
- 1/2 tsp. ground ginger
- 1/2 tsp. ground allspice
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 115 g butter, softened
- 1/3 cup light-brown sugar
- 1/4 cup pumpkin purée
- 1/4 cup honey
Directions:
- In a medium bowl combine flour, ginger, allspice, salt, baking powder, cinnamon and cloves.
- In a large bowl with electric mixer at medium speed, cream butter and sugar until light and fluffy.
- Add pumpkin, honey and beat well.
- Add flour mixture to liquid ingredients. Beat on low speed until well mixed, scraping down sides of bowl with rubber spatula.
- Wrap the dough in plastic and refrigerate about 2 hours, or until firm.
- Preheat oven to 175°C. Line baking tray with baking paper.
- Place dough on floured surface. With floured rolling pin, roll out dough 6mm thick (or if you like thicker).
- With floured cookie cutters, cut dough into desired shapes. With spatula, carefully place cookies on prepared cookie sheets.
- Bake until edges are lightly browned.
- Remove cookies to wire racks to cool for about 5 minutes. If you want to frost, do it while cookies are still warm.
- Enjoy!
Source: Gifts from the Christmas Kitchen. Woman’s Day Special Interest Series (1994)
Cookies with cottage cheese
Once great grandparents brought from the farmer market home made cottage cheese for there beloved grandchildren. But the cheese wasn’t so delicious as everyone wanted so for a long time it sat quietly in the corner of a fridge and waited. But the day has come when this cheese was used for unsweetened cookies, that tasted something between cookies and baked cottage pancakes. Everyone was happy – children, because they got tasty snack, cottage cheese – because at last he was useful, and parents – that didn’t throw away spend money.
Old times white bread
This bread was baked in a lot of blogs and forums, but I could photograph it just now, although I baked it already five times. My hands and eyes were not successfull 🙂 One time I overrised it, next time had to use rye flour, another next time some othe my mistakes. But despite that this bread is really good, like in old times. Just I would prefere to use milk instead water – it changes bread texture, it becomes more mild.
Crepes stuffed with broccoli and cheese
I’m very excited when the recipe which I chose to prepare is admitted 110 percents. I wanted to make these crepes all week long, but all week I had no time to spend in the kitchen. And only this weekend the time has come 🙂 I’m very glad that I made only half portion because if there were more than four crepes I couldn’t stop eating. The filling is so light, with the gentle taste of broccoli and very nice taste of cheese. My hubby said he wasn’t hungry but ate one crepe and was very excited 🙂 The next time I will not make our usual crepes with cheese filling, but give a little bit more time and make these crepes.
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I don’t know why but I look at baking with dried fruits suspiciously. But now I’m ashamed… I baked these muffins and ate half of them all by my self… Sour milk gave the taste of cottage cheese. Strange, but we like it 🙂
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One day I had a strong feeling that I just have to bake something for my co-workers. So I told my hubby that he has to look after our children till they get asleep and went to the kitchen. We tasted this coffee cake the next day. And it tasted very good, so until lunch the coffee cake was gone.
