Pumpkin Raisin Cookies

I have a third drop cookie to add to my OMG list.

This cookie comes to me by way of the Taste of Home bakers book. I've been subbing for the FCE and I always like to check out the classroom's cook books. They also have a wealth of DVD from the International Cordon Bleu Cooking School, so I am always taking notes on things I want to try. I watched as one of the chefs made a red onion brulee. Today I transformed a chicken filet today with my version of onion and mushroom brulee.

This cookie recipe does not use eggs, which is interesting. I also made a couple upscale touches like exchanging butter for shortening, adding nutmeg, and doubling the cinnamon.

This cookie would be an excellent upscale dessert by serving it drizzled with caramel sauce, sprinkling it with chopped pecans or walnuts, and a dollop of whipped cream. As the recipe is written it calls for a frosting, which I would not omit, even if up-scaled as it is not overly sweet.

Making this more fun, was having help in the kitchen from Handsome Son's College Girlfriend, who came home with him this weekend.

So here goes.

I cooked these as drop cookies, nine dollops to a cookie sheet, for 14 minutes at 350 degrees.

In the mixing bowl, combine:

1 Cup sugar
2 Cups flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon salt

Cream in 1/2 Cup butter into above mixture.

Then add one cup of raisins that have soaked five minutes in hot water and then been chopped, and one can of pumpkin. (The original recipe said one can, too. I didn't look, but I think the can was probably 12 or 14 ounces. It was not the big fat cans you sometimes see of pie fillings.)

The Frosting:

2 Tablespoons butter
1 1/2 Cup of confectioner's sugar
2 Tablespoons milk (I used 2%).
1 teaspoon vanilla

Next time I serve this as a fancy dessert, instead of "just a cookie", I'll be sure to add pictures!

May Rainy Weather

These are my luscious melons. Love that world luscious! As surely luscious is the best way to describe the wonderfully verdant green of these seedlings.

I have them planted 3 or 4 seeds to a 3" by 3" peat pot. They have germinated on a heat mat and grown under lights for 10 days. Then, on trusted reports from NOAA, I placed them on my deck in the shade of my Artic willow to harden off.

When temperatures threatened 37 degrees on Monday night, they came inside. I placed my young plantlings out again only to have them greeted by pretty windy conditions, even protected as they are by the willow.

Out again they went to harden off.

This afternoon I came home with my car thermometer showing a mere 47 degrees (this our "high" for the day) accompanied by a driving rain that felt more like sleet.

Some of these seedling are a 100-day pumpkin named 'Big Max'. Others are heat lover cantaloupes 'Delice du Table' (a French heirloom), 'Charentais', and 'Earlichamp'. I also have some Honeydew in another tray, which I have read do better in cooler, wetter conditions-- which describes Wisconsin this year. Our temperatures are easily 20 degrees below normal and it surely feels like it rains every day.

I have never done melons as transplants. They do germinate in just a handful of days provided the ground is warm. Given the much cooler than normal temperatures and very rainy conditions, this year I thought I would attempt to outwit Mother Nature. I have planted cucumbers directly in the ground in the family garden (on May 20). The area I have designated for melons though has had black landscape fabric covering it for two weeks already warming the ground as much as is possible and is ready in anticipation of being slit so as to place these seedlings in warm earth. growing them in the peat pots and setting them pot and all into the ground pot and all will avoid any root disturbance, which melons dislike severely.

As it is, the melons will vacation a couple more days on my counter or on my foyer floor in the evening; and they, and I, will keep dreaming of warmer days.