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gaea · 11-20-2012, 10:38 AM

1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup LIBBY'S® 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
Glaze (recipe follows)

Directions
PREHEAT oven to 350° F. Grease baking sheets.

COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.

FOR GLAZE:
COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.

Ingredients

3 cups granulated sugar
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1/4 cup (1/2 stick) butter or margarine
1/2 teaspoon salt
4 cups miniature marshmallows
4 cups (24 oz.) or two 12 oz. pkgs. NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped DIAMOND OF CALIFORNIA® pecans or walnuts (optional)
2 teaspoons vanilla extract

Directions
LINE 13 x 9-inch baking pan or two 8-inch-square baking pans with foil.

COMBINE sugar, evaporated milk, butter and salt in 4- to 5-quart heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared pan(s). Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces. Store tightly covered in refrigerator. Makes about 4 pounds.

Although these recipes call for "nuts" in the fudge there will be non in mine as i am allergic to them...however i thought i would go ahead and post the recipe with for those that like them and are not allergic.

11-20-2012, 10:38 AM	#642
gaea Senior Member How Do You Identify?: femme Join Date: Nov 2009 Location: west coast Posts: 3,910 My Photo Gallery Thanks: 18,630 Thanked 14,363 Times in 3,381 Posts Rep Power: 21474855	Todays Projects 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1 1/2 cups granulated sugar 1/2 cup butter (1 stick), softened 1 cup LIBBY'S® 100% Pure Pumpkin 1 large egg 1 teaspoon vanilla extract Glaze (recipe follows) Directions PREHEAT oven to 350° F. Grease baking sheets. COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets. BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies. FOR GLAZE: COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth. Ingredients 3 cups granulated sugar 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk 1/4 cup (1/2 stick) butter or margarine 1/2 teaspoon salt 4 cups miniature marshmallows 4 cups (24 oz.) or two 12 oz. pkgs. NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 1 cup chopped DIAMOND OF CALIFORNIA® pecans or walnuts (optional) 2 teaspoons vanilla extract Directions LINE 13 x 9-inch baking pan or two 8-inch-square baking pans with foil. COMBINE sugar, evaporated milk, butter and salt in 4- to 5-quart heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat. STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared pan(s). Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces. Store tightly covered in refrigerator. Makes about 4 pounds. Although these recipes call for "nuts" in the fudge there will be non in mine as i am allergic to them...however i thought i would go ahead and post the recipe with for those that like them and are not allergic. __________________ Gaea "Building a lifetime together one day at a time" Courage: the willingness to risk who you are for who you want to be and what you have for what you want You're not who your past says you are, you are who you choose to be today moving forward.