Pumpkin Chocolate Chip Cookies

Prep time:  15 minutes

Cook:  11 minutes

Servings:  30 cookies

• 2 cups (250g) all-purpose flour (spoon and level to measure flour)
• 2 tsp baking powder
• 3/4 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/2 tsp salt
• 1/2 cup (100g) granulated sugar
• 1/2 cup (110g) packed light-brown sugar
• 1/2 cup (120ml) vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1 cup (240g) canned pumpkin puree
• 1 1/2 cups (255g) semi-sweet chocolate chips

Instructions

• Preheat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper. 
• In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt for 20 seconds,
•  set aside.  In the bowl of an electric stand mixer fitted with the paddle attachment, blend together granulated sugar, brown
•  sugar and vegetable oil until combined. 
• Mix in egg and vanilla then blend in pumpkin puree. 
• With mixer on low speed, slowly add in flour mixture and mix just until nearly combined, scraping down the sides of the bowl
•  as needed (batter will be pretty wet). 
• With a rubber spatula, fold in chocolate chips while folding batter to evenly combined. 
• Drop dough 2 Tbsp (either using a medium cookie dough scoop or using two spoons) at a time onto baking sheets lined with
•  Silcone liners or parchment paper, spacing cookies two inches apart. 
• Bake in preheated oven until cookies are nearly set about 11 - 13 minutes. 
• Allow to cool several minutes before transferring to a wire rack to cool. 
• Store in a single layer in an airtight container (these are best once they've rested in an airtight container a few hours, they 
• soften throughout).

Notes

• Use canned pumpkin for consistent results.
• Substitute 2 1/2 tsp pumpkin pie spice for the spices listed here if that's what you've got. Or feel free to increase spices listed, I usually like to add 2 tsp cinnamon now.

VANILLA CREAM PIE

8-INCH

     8-inch Baked Pie Shell

1/2 cup sugar

3 tablespoons cornstarch

1/4 teaspoon salt

2 cups milk

3 egg yolks, slightly beaten

1 tablespoon margarine or butter, softened

1 tablespoon vanilla

   Sweetened Whipped Cream

9-INCH

     9-inch Baked Pie Shell

2/3 cup sugar

1/4 cup cornstarch

1/2 teaspoon salt

3 cups milk

4 egg yolks, slightly beaten

2 tablespoons margarine or butter, softened

1 tablespoon plus 1 teaspoon vanilla

  Sweetened Whipped Cream

Bake pie shell.  Mix sugar, cornstarch and salt in 1 1/2-quart saucepan.  Stir in milk gradually.  Cook over medium heat, stirring constantly, until mixture thickens and boils.  Boil and stir 1 minute.  Stir at least half of the hot mixture gradually into egg yolks.  Blend into hot mixture in saucepan.  Boil and stir 1 minute.  Remove from heat; stir in margarine and vanilla.  Pour into pie shell; press plastic wrap onto filling.  Refrigerate at least 2 hours but not longer than 48 hours.  Remove plastic wrap; top pie with whipped cream.

Banana Cream Pie:  Prepare 9-inch pie as directed except--press plastic wrap onto filling in saucepan; cool to room temperature.  Slice 2 large bananas into pie shell; pour filling over bananas.  Refrigerate until serving time; top pie with whipped cream an garnish with banana slices.

Butterscotch Cream Pie:  Prepare 9-inch pie as directed except--substitute 1 cup packed brown sugar for the sugar; decrease vanilla to 1 teaspoon.

Chocolate Cream Pie  Prepare 9-inch pie as directed except--increase sugar to 1 1/2 cups and cornstarch to 1/3 cup.  Stir in 2 squares (1 ounce each) unsweetened chocolate, cut up, after stirring in milk or stir in 2 envelopes (1 ounce each) premelted chocolate with the vanilla.  Omit margarine.

Coconut Cream Pie:  Prepare 9-inch pie as directed except--decrease vanilla to 2 teaspoons and stir 3/4 cup flaked coconut into pudding.  Sprinkle whipped cream with 1/4 cup flaked coconut.

SWEET CORN MUFFINS

1 cup flour

1/2 cup yellow corn meal

1/2 cup sugar

1/2 cup melted butter

2 teaspoons baking powder

1/2 teaspoon salt

2 eggs

1/2 cup milk

1/2 teaspoon corn syrup (optional)

Mix first 6 ingredients.  Combine eggs, milk and corn syrup in separate bowl.  Add flour mixture to egg mixture and blend well.  Spoon batter into greased muffin tins, filling each cup half full.  Bake at 450 degrees for 9 to 12 minutes.  Yield:  1 to 1 1/2 dozen large muffins.