1 c Sugar 1/2 c Shortening 1 c Pumpkin 1 Egg; beaten 2 1/4 c Flour 2 1/4 ts Baking powder 1 ts Cinnamon 1/4 ts Allspice 1/4 ts Cloves; ground 1/4 ts Ginger; ground 1/2 ts Salt 1 ts Vanilla extract 1 c Raisins; optional 1/2 c Nuts; optional Cream together sugar and shortening. Add pumpkin and egg and mix well. Sift together dry ingredients and add, mix well. Stir in vanilla. Add raisins and nuts if desired. Drop by tsp. full onto ungreased cookie sheet. Bake at 375~ for 10 minutes or til light brown. -----
How To make Paula's Pumpkin Cookies's Videos
Blast From the Past: How to Make Paula Deen's Butter Fingers Recipe
Paula Deen is known for her use of butter and this recip is a variation on her grandmother's recipe. Click here to SUBSCRIBE to my channel: ------------------------ For more episodes of Blast From The Past videos click here: ------------------------ Follow me on Facebook: Follow me on Instagram: Follow me on Pinterest: ------------------------ Find more recipes and videos on my website: Click here to shop my products on my online store: Click here to visit my Amazon shop page: ------------------------ #pauladeen #blastfromthepast
Preparation STEP 1 Preheat oven to 325°. Combine all ingredients except for confectioner's (powdered) sugar.
STEP 2 Roll into small “fingers” or balls. Bake for 20-30 minutes. Roll immediately in confectioner's sugar.
Enjoy!
Paula Deen Makes Pumpkin Crunch
Hey y'all! We have finished making our Holiday Dinner! And what a great meal we made. Beef Tenderloin with Sweet Potato Balls, Cranberry Sauce and finally a Pumpkin Crunch. Savory, colorful, filling and delicious! I really enjoyed making the Pumpkin Crunch, and it came out so sinfully good. Watch the video to learn to some great tips about how to make it buttery and perfect!
Love and Best Dishes,
Paula
Quarantine Cooking: Paula Answers Fan Mail Part 5
Quarantine Cooking: Paula Answers Fan Mail Part 5 - Paula's back and she's answering mail from fans, sharing gifts, and what's happening in her life now! Click here to SUBSCRIBE to my channel: ------------------------ For more great recipes visit ------------------------ For more episodes of Quarantine Cooking videos click here: ------------------------ Follow me on Facebook: Follow me on Instagram: Follow me on Pinterest: ------------------------ Find more recipes and videos on my website: Click here to shop my products on my online store: Click here to visit my Amazon shop page: ------------------------ #pauladeen #quarantinecooking
Paula Deen's Ooey Gooey Butter Cake #Pumpkin
Where cooks go to get a workout!
Pumpkin Roll
This classic pumpkin roll recipe has a soft pumpkin cake filled with rich, silky cream cheese frosting. A quintessential fall dessert perfect for your thanksgiving table but delicious all year round!
RECIPE:
This pumpkin roll cake melts in your mouth and is a perfect make ahead dessert. I love the combination of fall spices and pumpkin with tangy cream cheese frosting.
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No Bake Pumpkin Pie Parfait Recipe with Paula Roy
Fall is here! Join Paula Roy as she makes a delicious no-bake pumpkin pie parfait in the new Gallery Townhomes at Cardinal Creek Village. Full Recipe Below:
How to cook small ‘pie’ pumpkins: split in half, scoop out seeds, bake cut side down at 350F for 35 – 45 minutes. Scoop out cooked flesh and puree. Can use canned pumpkin puree (not pumpkin pie filling) instead.
¾ cup unseasoned pumpkin puree 3 tablespoons plain Greek yogurt 3 tablespoons maple syrup 1 teaspoon each powdered ginger, cloves and cinnamon 8 ginger cookies, crumbled ½ cup whipped cream
In a medium bowl, combine the pumpkin, yogurt, maple syrup and seasonings. Place about 2 tablespoons of the pumpkin mixture in the bottom of four serving dishes (small mason jars, cocktail glasses or even wine glasses work well). Add a dollop of whipped cream to each dish. Add a tablespoon of crumbled cookie to each dish. Repeat all three layers; refrigerate until ready to serve.