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Iced Pumpkin Cookies
2 1/2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. salt
1/2 c. butter, softened
1 1/2 c. white sugar
1 cup canned pumpkin puree
1 egg
1 tsp. vanilla extract
2 c. confectioners' sugar
3 Tbsp. milk
1 Tbsp. melted butter
1 tsp. vanilla extract
Preheat oven to 350 degrees F. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 c. of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
To make glaze: combine cofectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
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Goulish Punch
*served Halloween Night
1 Gallon Fruit Punch
2 Liters Sprite or Sierra Mist
1 Quart Raspberry Sherbet
Dump fruit punch and sprite/sierra mist into a large pitcher.
Add scoops of Raspberry Sherbet right before serving
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Iced Cappuccino
*served to our Quilt MN bus during the 2011 State Hop
6 cups- hot water
1 1/2 c.- French Vanilla (or other flavored) powdered cappuccino or coffee
1 pint- half and half cream
1 pint- heavy whipping cream
1 quart- 1% milk
4 Tbsp. Vanilla
1 - 1 1/2 c. sugar
Mix the powdered cappuccino and hot water together in a large container until powdered mixture has dissolved. Add cream, milk and vanilla and stir until mixed. Start by adding 1 c. sugar and continue to add to taste. (I used about 1 1/4 c. in my batch). Makes about 2 ice cream pails.
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Knock you Naked Brownies
Served to our Quilt MN bus during the 2011 Mn state hop.
**Compliments of the Ree Drummond of the Pioneer Woman
1 box (18.5 oz.) German Chocolate Cake Mix
1 c. Finely Chopped Pecans
1/3 c. Evaporated Milk
1/2 c. Evaporated Milk (additional)
1/2 c. Butter- melted
60 whole Caramels, unwrapped
1/3 c. Semi-Sweet Chocolate Chips
1/4 c. Powdered Sugar
Preheat oven to 350 degrees.
In a large mixing bowl, mix together cake mix, chopped pecans, 1/3 c. evaporated milk and melted butter. Stir together until totally combined. Mixture will be quite thick.
Press half of the mixture into a well greased 9 x 9 (I did a 9 x 13) baking pan. Bake 8 - 10 minutes. Remove pan from oven and set aside.
In a double boiler (or heatproof bowl) melt caramels with additional 1/2 c. evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.
Turn out the remaining brownie dough on work surface. Use your hands to press into a large square a little smaller than the pan. Use a spatula to remove from the surface, then set it on top of the caramel and chocolate chips.
Bake for 20 -25 minutes. Remove from pan and allow to cool to room temp. When ready to serve, generously sift powdered sugar over the surface of the brownies.
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Snowballs
Served at our "Bust out of the Cold Night"
Mix up one white cake mix according to the directions on the box.
Once cool, crumble up your cake in a mixing bowl and add one can of vanilla frosting.
Form your new "dough" into balls, and freeze. (We put candy sticks in ours).
Once frozen, dip balls in white almond bark, or candy coating chips.
Serve once almond bark is set and enjoy!
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Super Easy Cheeseball
Served in the shop during the 2009 Art Meandor
2 (8 oz.) packages - Cream Cheese
1 envelope- Hidden Valley Ranch Dressing mix
1 package - Cheddar Cheese
Mix all ingredients together. Form into a ball (or balls). Wrap in saran wrap
and place in your refrigerator.
*Optional: Ball may be rolled in crushed nuts, or bacon bits before refrigeration.
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Pina Colada Slush
Served during the 2009 Meet the Designer Day
1- 12 oz. frozen orange juice
1- 12 ox. frozen lemonade
1 quart Pina Colada mix
1- 46 oz. pineapple juice
Mix above in an ice cream pail and freeze. Put slush in glasses and add 7-UP. | 
