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MIXED NUTS AND POPCORN SOUR CHERRY BRITTLE
1 10-oz. container Emerald Deluxe Mixed Nuts
4 to 5 cups Pop Secret Homestyle Popcorn, popped
8 ozs. dried sour cherries
4 cups sugar
1 cup light corn syrup
1/2 cup water
3/4 cup unsalted butter
1/2 tsp. large sea salt crystals, for sprinkling
Lightly oil a large baking sheet; set aside. In a large bowl, combine nuts, popcorn and sour cherries; mix well. In a large (4-quart) saucepan, combine sugar, corn syrup and water; bring to a boil, stirring, over medium-high heat. Add butter; cook, without stirring, until caramel reaches a temperature of 300 degrees, about 8 minutes. Carefully remove from heat; immediately pour over popcorn mixture. Wearing an oven mitt and using a wooden spoon, stir well to make sure that each nut and popcorn kernel is coated. Quickly pour mixture onto prepared baking sheet; press with the back of wooden spoon to make it as even as possible; sprinkle with sea salt. Let cool slightly. Using a heavy sharp knife, score brittle into squares, or let brittle sit and use a small hammer to break into pieces. Yield: about 8 cups.
RECIPES COURTESY OF FAMILY FEATURES, December 2009
MINI PUMPKIN WHOOPIE PIES
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
1/2 cup (1 stick) butter, softened
1 1/4 cups granulated sugar
2 large eggs, at room temperature, lightly beaten
1 cup Libby’s 100% Pure Pumpkin
1 tsp. vanilla extract
Cream Cheese Filling
4 ounces cream cheese, at room temperature
6 T. butter, softened
1/2 tsp. vanilla extract
1 1/2 cups powdered sugar
For Cookies:
Preheat oven to 350 degrees. Lightly grease or line four baking sheets with parchment paper. Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets. (A total of 72 cookies are needed for the recipe.) Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
For Cream Cheese Filling:
Beat cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy. Spread a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.
Yield: 3 dozen.
RECIPES COURTESY OF FAMILY FEATURES, December 2009
OLD-FASHIONED SOFT PUMPKIN COOKIES
2 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup Libby’s 100% Pure Pumpkin
1 large egg
1 tsp. vanilla extract
Glaze
2 cups sifted powdered sugar
3 T. milk
1 T. melted butter
1 tsp. vanilla extract
For Cookies:
Preheat oven to 350 degrees. Grease baking sheets. Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well-blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoons onto prepared baking sheets. Bake for 15 to 18 minutes, or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle glaze over cookies.
For Glaze:
Combine ingredients in small bowl until smooth.
Yield: 3 dozen.
RECIPES COURTESY OF FAMILY FEATURES, December 2009
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