Recipe Box 2

            Taresa's Favorites

                   By: Taresa Loftin

               Floyds' Market
                      Sedan, Kansas

Great Pumpkin Cookies

3-1/2 cups All purpose flour                               2-1/3 cups Old Fashion Oats
3-1/2 Sticks Butter or Margarine Softened         1-3/4 cups Sugar
1-3/4 cups  Packed Brown Sugar                       15 oz. Can, 100% Pure Pumpkin
1-3/4 tsp. Baking Soda                                        2 tsp. ground Cinnamon
1-1/2 tsp. Salt                                                      2 large Eggs
1-3/4 tsp. Vanilla Extract                                    1-1/3 cups Chopped Walnuts
1-1/3 cups Raisins

Mix flour, oats, baking soda, cinnamon and salt in medium bowl. Beat butter, sugar and brown sugar in large bowl until light and fluffy. Add pumpkin, eggs, and vanilla, mix well. Gradually add flour moisture, mixing well. Stir in nuts and raisins. Drop onto greased baking sheet; spread into 3 inch circles. Bake in preheated 350º F oven for 14 to 16 minutes or untill firm and light browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Decorate with icing if desired,
Makes 40 large cookies.
 

Cream-Filled Pumpkin Cupcakes

4  Eggs                                                               Filling:
2 cups Sugar                                                      2 cups Confectioners Sugar
2 cups All Purpose Flour                                   1 cup Milk
1 15 oz. Can, 100% Pure Pumpkin                  1/2 cup Shortening
3/4 cup Vegetable Oil                                       1/4 cup Butter, softened
2 tsps. Baking Soda                                           1 Tbs. Cornstarch
1 tsp. Salt                                                         1/2 tsp. Vanilla Extract
1 tsp. Baking Powder
1 tsp. Ground Cinnamon

In a mixing bowl combine, eggs, sugar, oil and pumpkin; mixing until well blended. Combine the flour, baking soda, baking powder, salt and cinnamon; add to pumpkin mixture and beat until well mixed. Fill paper lined muffin cups 2/3 full. Bake in 350º F
oven for 18 - 22 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
For filling; combine cornstarch and milk in a small saucepan untill smooth. Place on burner, bring to boil, stirring constantly. Remove from heat let cool to room temperature. In a mixing bowl, cream shortening, butter and sugar. Beat in vanilla. Gradually add the cornstarch mixture, beating until light and fluffy. Using a sharp knife, cut a 1 inch circle, 1 inch deep in the top of each cupcake. Carefully remove tops and set aside. Spoon or pipe filling into cupcakes. Replace tops.
Yields about 20 cupcakes.