I chose recipes from the story that I thought you might enjoy trying. Marjorie Bufkin, my new food editor, helped me check them and make appropriate changes. Enjoy!
PUMPKIN SPICE COOKIES
There are many variations on this theme and I experimented with more than one. I chose a recipe supplied by Libby because the consistency of the cookie was better than the others.
Level Easy
Cook time 18 minutes
Servings 36 cookies
Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup LIBBY'S® 100% Pure Pumpkin
1 large egg
2 teaspoons vanilla extract, divided
2 cups powdered sugar, sifted
3 tablespoons milk
1 tablespoon butter, softened
Directions
1. Preheat oven to 350° F. Grease baking sheets.
2. Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and 1/2 cup (1 stick) butter in large mixer bowl until well blended. Beat in pumpkin, egg and 1 teaspoon vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
3. 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.
4. Combine sifted powdered sugar, milk, 1 tablespoon butter and remaining 1 teaspoon vanilla extract in small bowl until smooth. Drizzle over cookies. I actually like them better without the icing.
SEVEN LAYER MAGIC BARS
A buttery graham cracker crust is topped layers of chocolate chips, butterscotch chips, coconut, chopped nuts, and then finished off with a blanket of sweetened condensed milk. These will not last long!
Level Ridiculously easy
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Servings 18 servings
Author Ashlyn Edwards,Belle of the Kitchen
Ingredients
1 1/2 cups crushed graham cracker crumbs
1/2 cup butter
1 cup chocolate chips (try 1 and 1/12 cups
for a richer taste)
1 cup butterscotch chips
1 cup sweetened flaked coconut (I used 1/2
cup)
1/2 cup chopped walnuts
1 (14 oz) can sweetened condensed milk
Directions
1. Preheat oven to 350 degrees. Spray a 9x13 inch baking pan with cooking spray or line with parchment paper and set aside.
2. Melt butter in a small saucepan. Remove from heat and stir in graham cracker crumbs until throughly combined. Press into the bottom of a 9x13 inch baking pan to form the crust.
3. Evenly sprinkle remaining ingredients one by one over the crust to form layers, beginning with the chocolate chips, followed by the butterscotch chips, coconut, and walnuts. Pour the condensed milk evenly over the top, and spread with a rubber spatula to make sure it's evenly distributed.
4. Bake in preheated oven for 25-30 minutes until edges are golden brown and the middle is set.
5. Allow to cool completely before slicing. Enjoy!
Notes
1. To make your own graham cracker crumbs, use about 11-12 full graham cracker rectangle sheets for 1 1/2 cups of crumbs.
2. Line your pan with parchment paper. It makes removal of your seven layer magic bars much easier, plus makes cleanup better, too. If you line it so that the paper overhangs the sides of your pan, you can use the flaps to lift the bars out of the pan, then place it on a cutting board to slice.
3. If lining your pan with parchment paper, crumple it into a ball first! Yes, it sounds a little silly, but crumpling the parchment paper first before laying it in the bottom of your pan will help it to "stay put" and adhere better to the sides of the pan.
4. Allow your seven layer bars to cool COMPLETELY before cutting. While I fully admit to sometimes sneaking a warm bite of magic bars straight from the pan, it's really better to wait until they're completely cool to cut them. Things can get a little messy otherwise.
5.Refrigerate your cooled bars to make cutting smoother. After the bars are cool, you can also place them in the fridge for a couple of hours to help them firm up a bit.
CURRIED GINGER CARROT SOUP
You can keep this soup simple or add some additional spices for more flavor. See below. If you are not vegan or vegetarian, add cooked chicken 20 minutes or so before you plan to eat the soup.
Level Moderate
Cook time 25 min (closer to an hour when I
added chicken)
Servings 6 or more
Ingredients
2 tablespoons vegetable oil
1-2 onions, diced
5-6 celery stocks, diced (optional)
2 tablespoons grated ginger
1 tablespoon curry powder
Other spices as desired (I added turmeric,
cardamon)
2 pounds carrots, peeled and chopped into
1/2 pieces
6 cups vegetable broth (I substituted one cup
of coconut milk for one cup of the vegetable
broth)
Directions
1. Heat a large soup pot over medium heat. Add the oil, onion, carrot and curry powder and sauté for 5-7 minutes. Add the ginger, salt, pepper and continue to cook until highly fragrant and deeply colored.
2. Add the stock and bring to a boil. Turn the heat to simmer and cook for 20-25 minutes until the carrots are very soft. Allow to cool slightly and puree with an immersion blender. Add salt to season and serve.
3. Feel free to try all kinds of variations. This is a very forgiving recipe. Add what you like.
SHRIMP AND GRITS
A southern specialty, sometimes called breakfast shrimp, this shrimp and grits recipe tastes fantastic for brunch or dinner, or anytime company’s coming. It’s down-home comfort food at its finest. —Mandy Rivers, Lexington, South Carolina
Level Easy
Cook Time 25 min (less if you use quick
cooking grits)
Servings 4 or more. This is a very rich meal
and you may eat less of it per serving for that
reason.
Author Bobby Flay
Ingredients
4 cups water
Salt and pepper
1 cup stone-ground grits. You may have
trouble finding these in the North. I used
quick-cooking grits—5 minutes—and the
taste was fine.
3 tablespoons butter
2 cups shredded cheddar cheese or a cheese
of your choice like gouda
1 pound shrimp, peeled and deveined but
uncooked
6 slices bacon, chopped (I used 4 slices)
4 teaspoons lemon juice
2 tablespoons chopped parsley
1 cup thinly sliced scallions
1 large clove garlic, minced
Directions
1. Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20-25 minutes for regular grits, 5 minutes for quick cooking grits. Remove from heat and stir in butter and cheese. Set aside and keep warm.
2. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, leaving about 2 tablespoons drippings in the pan. Add shrimp and cook until the shrimp turn pink. Add lemon juice, half of the chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.
3. Spoon grits into a serving bowl. Top with shrimp mixture and sprinkle with reserved bacon. Serve immediately. (I usually make individual servings)