OT Pumpkin Cookies & 8 Minute Cheese Cake (as requested)

Pumpkin Cookies
(these are super easy to make, and they melt in your mouth)

1 cup cooked pumpkin
1 cup sugar
1/2 cup shortening
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups all purpose flour
1/2 cup raisins

Mix up cookie dough in order given. Drop by rounded tablespoon on to
ungreased cookie sheet. Bake in 375 preheated oven for about 13
minutes (do not over bake). Cool, and store in covered container.

Icing

2 tablespoons butter/margarine
1 cup powdered sugar
1/4 teaspoon vanilla ext.
1/2 teaspoon orange ext.
1+ tablespoon milk

Melt butter in small saucepan, until it just starts to lightly brown.
Add remaining and stir until smooth. If it starts to 'glaze' over too
much before all the cookies are ready for it, a small amount of heat
can be applied to re-melt it, or you can use a couple more drops of
milk.

These aren't overly sweet cookies, so don't skip on the icing. Also,
if you don't have orange extract on hand, it's worth the trip to the
store for it.

Sherry made these cookies with pecans instead of raisins, and said
they were excellent. I plan on trying that one too.



8 Minute Cheesecake

2 8oz. pkgs. cream cheese
1/3 c. sugar
1 pint sour cream
2 t. vanilla ext.
1 8oz. container Cool Whip

Beat cream cheese until smooth, slowly add sugar, and beat until
smooth. On slow, blend in vanilla and sour cream. By hand, fold in
cool whip. Spoon into prepared graham crust,* and chill until set.

Serve with instant pie filling over top, or one of my
favorites......just liberally sprinkle top w/nutmeg.

*I don't recommend the store bought graham crusts. They're hard, and
don't taste very good. Here's an easy way to make it yourself......

1 pkg. graham crackers (or guesstimate same amt. of Nilla Vanilla
Wafer Cookies)
1/4 c. butter/margarine softened
1/3 c. sugar

Crunch up crackers in their package, dump into blender, blend until
fine crumbs, pour into bowl, add sugar and butter, mix well, press
into 9" pie plate, chill until ready to use.

Bonbon wrote:


Pumpkin Cookies
(these are super easy to make, and they melt in your mouth)
---------------------snip----------------------
Oh my, those sound yummy!!!

In the "Ping Bonbon" thread you asked about roasting the pumpkin
seeds. Just take about a cup of seeds, one or two tablespoons of
salad oil (I don't have my written recipe any more -- just add enough
oil to coat). Add a teaspoon of salt, as much Tabasco as you'd like,
and mix seeds till coated. Then spread out on a baking sheet and bake
in a slow oven till toasted. That's as much as I remember of the way
we used to do it -- sorry, haven't done it in a few years. You said
you tried it but didn't like them, did you use the oil?

Regards and Purrs,
O J

Bonbon wrote:


Pumpkin Cookies
(these are super easy to make, and they melt in your mouth)
---------------------snip----------------------
Oh my, those sound yummy!!!

In the "Ping Bonbon" thread you asked about roasting the pumpkin
seeds. Just take about a cup of seeds, one or two tablespoons of
salad oil (I don't have my written recipe any more -- just add enough
oil to coat). Add a teaspoon of salt, as much Tabasco as you'd like,
and mix seeds till coated. Then spread out on a baking sheet and bake
in a slow oven till toasted. That's as much as I remember of the way
we used to do it -- sorry, haven't done it in a few years. You said
you tried it but didn't like them, did you use the oil?

Regards and Purrs,
O J

"bonbon" wrote in message
...

8 Minute Cheesecake

2 8oz. pkgs. cream cheese
1/3 c. sugar
1 pint sour cream
2 t. vanilla ext.
1 8oz. container Cool Whip

Beat cream cheese until smooth, slowly add sugar, and beat until
smooth. On slow, blend in vanilla and sour cream. By hand, fold in
cool whip. Spoon into prepared graham crust,* and chill until set.

Serve with instant pie filling over top, or one of my
favorites......just liberally sprinkle top w/nutmeg.

*I don't recommend the store bought graham crusts. They're hard, and
don't taste very good. Here's an easy way to make it yourself......

1 pkg. graham crackers (or guesstimate same amt. of Nilla Vanilla
Wafer Cookies)
1/4 c. butter/margarine softened
1/3 c. sugar

Crunch up crackers in their package, dump into blender, blend until
fine crumbs, pour into bowl, add sugar and butter, mix well, press
into 9" pie plate, chill until ready to use.

Do you folks have "lattice biscuits"? We use them to make really easy lemon
cheesecake slices.

Line square/rectangle tray with greaseproof paper.

Put a layer of lattice biscuits down, remembering the corner that you
started in.

Fill with this mix:

1 Can condensed milk
1 pkt philedelphia cream cheese
1/2 cup of *fresh* lemon juice
1/2 a packet (or whatever units it comes in) gelatine, just in case.

Whip condensed milk and cheese together. Slowly add half the lemon juice, it
should get noticable thicker. If it doesn't, dissolve half a packet (or half
a 'unit') of gelatine in remaining lemon juice. Add other half of lemon
juice and beat.

Pour onto lattice biscuits and smooth out. Put on top layer of lattice
biscuits starting in the same corner as the first layer. Put in fridge to
set. Use edge of lattice biscuits as a guide to slicing.

Yowie

"bonbon" wrote in message
...

8 Minute Cheesecake

2 8oz. pkgs. cream cheese
1/3 c. sugar
1 pint sour cream
2 t. vanilla ext.
1 8oz. container Cool Whip

Beat cream cheese until smooth, slowly add sugar, and beat until
smooth. On slow, blend in vanilla and sour cream. By hand, fold in
cool whip. Spoon into prepared graham crust,* and chill until set.

Serve with instant pie filling over top, or one of my
favorites......just liberally sprinkle top w/nutmeg.

*I don't recommend the store bought graham crusts. They're hard, and
don't taste very good. Here's an easy way to make it yourself......

1 pkg. graham crackers (or guesstimate same amt. of Nilla Vanilla
Wafer Cookies)
1/4 c. butter/margarine softened
1/3 c. sugar

Crunch up crackers in their package, dump into blender, blend until
fine crumbs, pour into bowl, add sugar and butter, mix well, press
into 9" pie plate, chill until ready to use.

Do you folks have "lattice biscuits"? We use them to make really easy lemon
cheesecake slices.

Line square/rectangle tray with greaseproof paper.

Put a layer of lattice biscuits down, remembering the corner that you
started in.

Fill with this mix:

1 Can condensed milk
1 pkt philedelphia cream cheese
1/2 cup of *fresh* lemon juice
1/2 a packet (or whatever units it comes in) gelatine, just in case.

Whip condensed milk and cheese together. Slowly add half the lemon juice, it
should get noticable thicker. If it doesn't, dissolve half a packet (or half
a 'unit') of gelatine in remaining lemon juice. Add other half of lemon
juice and beat.

Pour onto lattice biscuits and smooth out. Put on top layer of lattice
biscuits starting in the same corner as the first layer. Put in fridge to
set. Use edge of lattice biscuits as a guide to slicing.

Yowie

in article , O J at
wrote on 11/16/04 6:57 PM:

Bonbon wrote:


Pumpkin Cookies
(these are super easy to make, and they melt in your mouth)
---------------------snip----------------------
Oh my, those sound yummy!!!

In the "Ping Bonbon" thread you asked about roasting the pumpkin
seeds. Just take about a cup of seeds, one or two tablespoons of
salad oil (I don't have my written recipe any more -- just add enough
oil to coat). Add a teaspoon of salt, as much Tabasco as you'd like,
and mix seeds till coated. Then spread out on a baking sheet and bake
in a slow oven till toasted. That's as much as I remember of the way
we used to do it -- sorry, haven't done it in a few years. You said
you tried it but didn't like them, did you use the oil?

Regards and Purrs,
O J

We always soaked them in salty water for about 30 min. Then spread them on a
cookie sheet and baked at 350 (stirring ocassionally) until they were all
brown and toasted. YUM!

in article , O J at
wrote on 11/16/04 6:57 PM:

Bonbon wrote:


Pumpkin Cookies
(these are super easy to make, and they melt in your mouth)
---------------------snip----------------------
Oh my, those sound yummy!!!

In the "Ping Bonbon" thread you asked about roasting the pumpkin
seeds. Just take about a cup of seeds, one or two tablespoons of
salad oil (I don't have my written recipe any more -- just add enough
oil to coat). Add a teaspoon of salt, as much Tabasco as you'd like,
and mix seeds till coated. Then spread out on a baking sheet and bake
in a slow oven till toasted. That's as much as I remember of the way
we used to do it -- sorry, haven't done it in a few years. You said
you tried it but didn't like them, did you use the oil?

Regards and Purrs,
O J

We always soaked them in salty water for about 30 min. Then spread them on a
cookie sheet and baked at 350 (stirring ocassionally) until they were all
brown and toasted. YUM!

On Wed, 17 Nov 2004 00:57:59 GMT, O J wrote:

Bonbon wrote:


Pumpkin Cookies
(these are super easy to make, and they melt in your mouth)
---------------------snip----------------------
Oh my, those sound yummy!!!

In the "Ping Bonbon" thread you asked about roasting the pumpkin
seeds. Just take about a cup of seeds, one or two tablespoons of
salad oil (I don't have my written recipe any more -- just add enough
oil to coat). Add a teaspoon of salt, as much Tabasco as you'd like,
and mix seeds till coated. Then spread out on a baking sheet and bake
in a slow oven till toasted. That's as much as I remember of the way
we used to do it -- sorry, haven't done it in a few years. You said
you tried it but didn't like them, did you use the oil?

Regards and Purrs,
O J

No I didn't, and that must be where I went wrong. You can bet I'll
try it next 'pumpkin season'. Thanks!

-bonbon

On Wed, 17 Nov 2004 00:57:59 GMT, O J wrote:

Bonbon wrote:


Pumpkin Cookies
(these are super easy to make, and they melt in your mouth)
---------------------snip----------------------
Oh my, those sound yummy!!!

In the "Ping Bonbon" thread you asked about roasting the pumpkin
seeds. Just take about a cup of seeds, one or two tablespoons of
salad oil (I don't have my written recipe any more -- just add enough
oil to coat). Add a teaspoon of salt, as much Tabasco as you'd like,
and mix seeds till coated. Then spread out on a baking sheet and bake
in a slow oven till toasted. That's as much as I remember of the way
we used to do it -- sorry, haven't done it in a few years. You said
you tried it but didn't like them, did you use the oil?

Regards and Purrs,
O J

No I didn't, and that must be where I went wrong. You can bet I'll
try it next 'pumpkin season'. Thanks!

-bonbon

On Wed, 17 Nov 2004 13:59:49 +1100, "Yowie"
wrote:

Do you folks have "lattice biscuits"? We use them to make really easy lemon
cheesecake slices.

Line square/rectangle tray with greaseproof paper.

Put a layer of lattice biscuits down, remembering the corner that you
started in.

Fill with this mix:

1 Can condensed milk
1 pkt philedelphia cream cheese
1/2 cup of *fresh* lemon juice
1/2 a packet (or whatever units it comes in) gelatine, just in case.

Whip condensed milk and cheese together. Slowly add half the lemon juice, it
should get noticable thicker. If it doesn't, dissolve half a packet (or half
a 'unit') of gelatine in remaining lemon juice. Add other half of lemon
juice and beat.

Pour onto lattice biscuits and smooth out. Put on top layer of lattice
biscuits starting in the same corner as the first layer. Put in fridge to
set. Use edge of lattice biscuits as a guide to slicing.

Yowie

Now that sounds really good, and must look very festive too. I love
lemon anything.

I don't recall any item in the grocery store where I shop called
lattice biscuits. Does anyone out there know if they're called by
another name in the US? Yowie, are they sweet?

Also, should that condensed milk be chilled or at room temperature?

I want to make these.

-bonbon