Phun – Silent Saturday – Jack O’ Lantern
Tag: pumpkin
Phun – Jacks & Jills
I searched my own archives yesterday for some Halloween ideas. I found three interesting posts full of ideas for Jacks and Jills. Enjoy!
These sweet Jack-O-Lantern ornaments are created from common oyster shells picked up from local beaches.
Today, my grandson decorated our “Holiday Tree” with these “Jacks & Jills.” Oyster Jacks Part I and Oyster Jacks Part II contain detailed directions with step-by-step photos.
If you are blessed with pumpkins galore and enjoy carving, you can create a replica of this set of bleachers loaded down with a crowd of grinning Jacks & Jills.
Last in our trio of ideas for “Jacks & Jills” is this baby-eating Jack. Spooky! My Jack’s eyebrows might be a little large and wonky…they appear to be extra eyes to me…but even now, just looking at the photo makes me smile. 🙂 The source of this idea can be found on Pinterest.
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Pots and Pans – Pumpkin Cookies
I’m re-blogging this great recipe for pumpkin cookies because it is simply one of the best bites at this time of year. Also…the cookies are healthier than many others because of the pumpkin included in the recipe. Enjoy.
My Grandmother Broadwell always baked these amazing pumpkin cookies for family and friends. I can’t bite into one without thinking of her. Every year, especially around the holidays, I bake up a batch or two. They are scrumptious, and best of all pumpkin is loaded with vitamins.
Pumpkin Cookies
Sift together:
2 Cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
Cream together:
1 Cup shortening (I use butter)
1 Cup sugar
1 Cup pumpkin (canned)
1 egg
1 teaspoon vanilla
Optional:
1/2 Cup nuts, and/or 1/2 Cup raisins
Mix together. Add nuts or raisins if desired. Bake in a preheated oven at 350 degrees for 10 – 12 minutes.
While the cookies are baking make up your frosting.
3 Tablespoons butter
4 Tablespoons milk (2% is okay)
1/2 Cup brown sugar
Heat this and bring to a boil. Stirring constantly, cook for 2 minutes taking care not to burn. Cool. Add 1 Cup powdered sugar (add more if needed, icing should not be thick, but rather runny) Add 3/4 teaspoon of vanilla and spoon over cookies.
Share this:
Pots and Pans – Pumpkin Cookies
My Grandmother Broadwell always baked these amazing pumpkin cookies for family and friends. I can’t bite into one without thinking of her. Every year, especially around the holidays, I bake up a batch or two. They are scrumptious, and best of all pumpkin is loaded with vitamins.
Pumpkin Cookies
Sift together:
2 Cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
Cream together:
1 Cup shortening (I use butter)
1 Cup sugar
1 Cup pumpkin (canned)
1 egg
1 teaspoon vanilla
Optional:
1/2 Cup nuts, and/or 1/2 Cup raisins
Mix together. Add nuts or raisins if desired. Bake in a preheated oven at 350 degrees for 10 – 12 minutes.
While the cookies are baking make up your frosting.
3 Tablespoons butter
4 Tablespoons milk (2% is okay)
1/2 Cup brown sugar
Heat this and bring to a boil. Stirring constantly, cook for 2 minutes taking care not to burn. Cool. Add 1 Cup powdered sugar (add more if needed, icing should not be thick, but rather runny) Add 3/4 teaspoon of vanilla and spoon over cookies.
