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Desserts!
Pumpkin Cookies (printable version)
My wife Barbara makes these in the fall.  The house smells great!

4 cups flour
2 cups oatmeal, uncooked
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1 1/2 cups softened butter or margarine
2 cups firmly packed brown sugar
1 cup granulated sugar
1 egg
1 teaspoon vanilla
2 cups fresh cooked pumpkin (see below for preparation) or squash
1 cup dried cranberries or 1/2 cup raisins

Combine flour, oats,  baking soda, spice.  Set aside.
Cream butter; gradually add sugars, beating until light & fluffy.  Add egg & vanilla, mix well.  Alternate additions of dry ingredients & pumpkin, mixing well after each addition.  Stir in cranberries or raisins.  Drop 2 tablespoon sized dough onto lightly greased cookie sheet for each cookie.  Bake about 20 minutes or until firm & lightly browned in a Preheated 350° oven.  Makes 3 to 4 dozen! Serve warm on a cold night.

Cooked pumpkin: EASY!  Cut 1 sugar pumpkin into cubes about 2 inches square, after removing stem & seeds (seeds can be rinsed in water & baked for a good snack). Steam in 2 inches of water on low heat until pumpkin is tender.  Remove from heat. Drain & allow to cool slightly. Skin should separate fairly easily from meat with a small paring knife.  Mash meat with potato masher or in food processor just for a few seconds until somewhat smooth.  Will yield about 2 to 3 cups of pumpkin. NOTHING beats fresh pumpkin.  Definitely worth the effort.  A great task to do with the kids!

Pineapple-Pistachio Pudding (printable version)
A friend brought this great dessert over the weekend & it brought back good memories of family picnics & summer gatherings. It's easy & good!

1 package instant pistachio pudding
2 cups of nondairy topping (Cool Whip or other)
1/2 cup chopped pistachios (unsalted)
1 cup crushed pineapple, well drained

Prepare the pistachio pudding according to the package instructions. When chilled, fold in the non-dairy topping, pineapple & chopped pistachios. Chill overnight.


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