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Рецепт Pumpkin is Not Just for Pie Anymore.

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Ингредиенты

  • Nutrition wise, they are low in calories, fat, sodium and carbohydrates;
  • high in potassium, vitamin A and C; add a little spice and they taste so good. There are many varieties of pumpkin, besides
  • the Crooked Neck, that are prized for their meat: Baby Pam, Autumn Gold, Ghost
  • Rider, New England Pie Pumpkin, Lumina (which are white), Cinderella, and Fairy
  • Tale. Ready for this, besides pie, you can create bread, muffins, cake,
  • cookies, soup and side dishes (roasted with onions, potatoes and garlic for
  • example). Pumpkin is showing up in
  • cocktails; and who hasn’t heard of pumpkin spice coffee, tea, hot chocolate and
  • creamers? You don’t even have to wait
  • any longer till fall harvest; canned pumpkin is available as pure pumpkin, or
  • processed for pie filling. Let me add a
  • small word of caution on this; canned pure pumpkin is just that…pure cooked
  • pumpkin. Pie filling goes through a
  • different processing and has many added ingredients, so anyone allergic to
  • pumpkin can ingest this type, not
  • the pure.
  • So, am I going to share a
  • pumpkin pie recipe with you? Oh come
  • now, I love to play with food, so the typical shouldn’t be expected from
  • me. Instead I’m giving you my recipe for
  • Pumpkin Chocolate Chip Walnut Cookies; I bet you’re drooling already. This is a cake like cookie with the dough
  • being quite moist; I recommend using a small ice cream scoop for portioning it
  • out on the cookie sheets. While baking,
  • it will not spread out much, so if you want a uniform, flatter cookie; use the
  • rounded side of the scoop, or a spoon, to flatten it out to your desired
  • appearance.
  • Living, Laughter and Love
  • should be a year round mantra, not just in the holiday season. Perhaps nibbling
  • on a pumpkin treat now and then will help remind us all of this. Enjoy!
  • Pumpkin Chocolate Chip Walnut Cookies
  • 1 (15 oz.) can pure
  • pumpkin (not pie filling)
  • 1 cup white sugar
  • 1/2 cup vegetable oil
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1/2 tsp. ground cloves
  • 1/2 teaspoon salt
  • 1 tsp. baking soda
  • 1 tsp. milk
  • 1 and 1/2 cups Ghirardelli
  • Bittersweet Chocolate Chips
  • 3/4 cup chopped walnuts
  • Preheat oven to 375F; line
  • cookie sheets with parchment paper or lightly grease; Airbake sheets work well
  • (do not need paper or grease).
  • In a large mixing bowl,
  • combine pumpkin, sugar, vegetable oil, and egg.
  • In a separate bowl, sift together flour, baking powder, cinnamon,
  • nutmeg, cloves and salt. In a smaller
  • bowl, dissolve the baking soda in the milk; add both of these mixtures to the
  • pumpkin mixture; mixing well. Add chocolate chips and
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