Pumpkin Cookies

Makes 3 1/2 doz.

1 c. shortening
1 c. sugar
1. c. pumpkin (canned or fresh)
2 c. flour
1 tsp. baking powder
1/2  to 1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp nutmeg (opt)
1/4 tsp allspice (opt)
1 c. chocolate chips

Cream shortening and sugar. Add pumpkin, egg and vanilla. Beat well. Add sifted dry ingredients. Stir in chocolate chips. Drop by teaspoonfuls onto greased cookie sheet. Bake at 375 for 10-12 mins.

Banana Puffs

Makes 3-4 doz.

3 c. flour
1 tsp. baking soda
1 tsp. pumpkin pie spice (or 1/2 tsp. cinnamon, 1/4 tsp. ginger, 1/4 tsp. cloves)
1/2 tsp. salt
3/4 c. (1 1/2 cubes) butter
1 c. brown sugar
1 egg
1 c. (2 med) bananas, mashed
1 tsp. vanilla
1 c. chocolate chips

Cream together butter and sugar until fluffy. Beat in egg, bananas and vanilla. Sift dry ingredients together. Stir in half of the flour mixture until well blended. Add rest of the flour mixture; blend. Stir in chocolate chips. Drop by rounded teaspoons onto lightly greased cookie sheet. Bake at 375 for 10 mins or until firm. Remove from sheets to cool completely.

Unbaked Cookies

1/2 c. milk
2 c. sugar
3 rounded tbsp. cocoa
1/4 tsp. salt
1/2 c. (1 cube) butter
3 c. quick oats
1 tsp. vanilla

1. c. coconut (optional)
1. c. raisins (optional)

Combine milk, sugar, cocoa, salt and butter. Boil for 1 to 2 minutes only, at a med boil. Remove from heat. Stir in oats and vanilla. Let stand for 1-5 minutes (less if they are taking shape, more if runny). Spoon out on wax paper and let stand until dry.

Variations: 1/2 c. peanut butter can be added to the first mixture and boiled. For butterscotch, omit the cocoa and substitute brown sugar.

Mrs. Field Cookies

Makes 7 dozen.

1 lb. (2 cups) real butter
1 1/2 c. sugar
2 c. brown sugar

Beat well for 10 minutes.

Add 3 eggs. Beat well.

Add 2 tsp. vanilla. Beat.

Sift together:
   6 c. flour (+ 1 c. for high altitude)
   1 1/2 tsp. salt
   1 1/2 tsp. baking soda

Add dry ingredients to creamed mixture. Beat for 3 more minutes.

Add 4 cups milk (or semi-sweet) chocolate chips.

Bake at 350 for 7 minutes, on ungreased cookie sheet. Let cool on sheet for 5 minutes before removing.

Variation: Add 3 cups chocolate chips and 2 cups nuts. OR 3 cups raisins, 2 cups nuts and 1 1/2 cups oatmeal. Bake at 350 for 8-10 mins. Let cool on sheet for 5 minutes before removing.

Dinner Rolls

This rolls are ahhhmazing! They are rich, soft and seriously divine. Also, they're pretty easy to make as well!

Makes 32.

Activate 2 pkgs (2 T.) dry yeast in 1/2 cup lukewarm water in glass bowl. Let set until ready to use.

Scald 1 1/2 c. milk in a large glass measuring cup in the microwave (about 2 mins). (Scalding is just before boiling-it will get a little skim milk on the top. If it boils, it will flood over). OR use 1 1/2 c. hot water from tap.

Pour into mixing bowl. Add 1/2 c. butter, 1/2 c. sugar, 2 tsp. salt. Let butter melt, milk/water should be lukewarm before adding the flour.

Mix.

Add 2 cups flour gradually. Mix. Add yeast/water. Mix. Add 2 eggs (you don't absolutely have to use eggs, but they make a richer roll). Mix.

Add rest of the flour gradually (about 5 more cups).

Mix well/use kneading attachment at the end and knead for several minutes until dough cleans the sides of the pan. (When you pinch the dough, it shouldn't be super sticky, but still feel very moist).

Let rise until "double" in size.

Punch down and knead a few more times. Let rise for about 5-10 minutes. It's easier to roll out when there is a little rise to it.

For Dinner rolls: Cut dough in half. Cut the half in half, in half, in half, in half---16 blobs. Knead each one into a smooth ball. Tip upside down in the oil and then rightside up in the pan. Leave some space between each to allow for the rise, but it's okay for them to touch. 9x13 pan.

For Crescent Rolls: Cut dough in half. Roll one piece into a circle, lift once and turn over (because it will shrink a little), roll to desired size. Spread with butter. Cut (with pizza cutter, if it won't harm your surface) into half, half, half, half (16 triangles). From wide end, roll to the point. Turn upside down on oiled pan and then right-side up with raw edge on the bottom. Use cookie pan. You don't want them to be touching when they're done.

For Bread sticks: May be made after initial short rise (if you're in a hurry) or at the roll-making point. Roll into a rectangle. Cut into strips with pizza cutter. Slightly twist before setting on oiled pan. They do tend to untwist, so do more than you want the finished product to look like. For a super hurry up, place pan in a cold oven, turn to 350-375, depending on your oven, bake until done.

Let rolls rise in the pan until your finger imprint stays. Bake in pre-heated oven 350 degrees for 15-20 minutes. After baking, brush the tops with melted butter.

Enjoy!!!