Grandma’s Pumpkin Cookies
2 c sugar
2 c canned pumpkin
½ c butter flavored Crisco
½ c softened butter
4 c flour
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
½ tsp nutmeg
½ tsp salt
1 c butterscotch chips
1 c chopped pecans (optional)
Heat oven to 375 degrees. Mix sugar, pumpkin, shortening and butter. Stir in dry ingredients. Add chips and nuts. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8-10 minutes. Cool.
1-minute No Bake Cookies
1/3 c milk
6 Tbsp cocoa
1 ½ c sugar
1 stick butter
Mix together in pan and heat to boiling, stirring constantly to prevent sugaring. Boil for exactly one minute and remove from heat.
Add:
3 c quick oats
1 tsp vanilla
½ c peanut butter
This page has the following sub pages.
- Froggie’s Best Chocolate Chip Cookies
- Blake’s Raspberry Bread Pudding
- Froggie’s Turtle Cheesecake
- Froggie’s White Chocolate Cheesecake w/Raspberry Sauce
- Froggie’s Carrot Cake
- Pumpkin-Filled Cream Puffs with Maple-Caramel Sauce
- Froggie’s Easy Pineapple Cake
- Lemon Lush with Blueberry Sauce
- Blueberry Bread Pudding with Lemon Cream
