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
Amazing Pumpkin Bread
This moist and delicious pumpkin bread is perfectly sweet with just the right combination of fall spices. It's beyond easy to make and you don't even need a mixer!
RECIPE:
Soft, melt in your mouth pumpkin bread is the ultimate fall treat for any time of day. It melts in your mouth and the whole loaf disappears in the blink of an eye! Too many recipes are either greasy, dry, bland or too sweet. This one is JUST RIGHT!
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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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Paula Dean and a Pumpkin Bar
I love Paula Dean for so many reasons, one of the main reasons is her reaction to her tasting her food... All I can say is PRICELESS!
Delicious No Bake Cookies
Super delicious No Bake Cookies made with oats, peanut butter, and chocolate. These cookies are unbelievably easy to make and have the most delicious fudgy and chewy texture. They come together in just about 2 minutes!
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We love making no bake cookies at our house; they're packed with chocolate peanut butter flavor and make perfect snacks. You might remember I made a video for these way back before the new kitchen was finished. I've since updated the recipe over time and so thought it would be fun to make a new video!
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Ree Drummond's fruit-filled dump cakes could NOT be easier to make!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Dump Cakes RECIPE COURTESY OF REE DRUMMOND Level: Easy Total: 1 hr 15 min Active: 15 min Yield: 24 servings (each cake serves 12)
Ingredients
Cherry-Pineapple Dump Cake: One 21-ounce can cherry pie filling One 15-ounce can crushed pineapple 1 box white cake mix (18 ounces) 1 1/2 sticks (12 tablespoons) butter
Peach Dump Cake: 1 large can peaches in syrup 1 box white cake mix (18 ounces) 1 1/2 sticks (12 tablespoons) butter Whipped cream, for serving
Directions
Preheat the oven to 350 degrees F.
For the cherry-pineapple dump cake: Dump the cherry pie filling and crushed pineapple into a 9-by-13-inch baking dish. Stir together. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.
For the peach dump cake: Dump the peaches into a 9-by-13-inch baking dish. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.
Bake until the tops are brown and bubbly, 45 minutes to 1 hour. Serve with whipped cream.
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