Life
Two Many Cooks in the Kitchen
Mishell Lynch and Kris Macon
Recipe Archive
October 2005
***
Sweet Pumpkin Dip
1 cup canned pumpkin
2 - 8 ounce packages cream cheese
1 1/2 teaspoons pumpkin pie spice
(or 1 tsp. cinnamon, 1/4 tsp. nutmeg, 1/4
tsp. ginger)
3 cups powdered sugar
ginger snap cookies (or miniature cinnamon graham cookies)
Mix all ingredients together (except cookies) with an electric mixer.
Chill.
Version #1 - Fill a small, cleaned out (chilled) pumpkin with dip
and arrange cookies around it.
Version #2 - Spread a generous amount of dip on a cookie and top
with another cookie to create a sandwich. Freeze and serve.
Butterscotch Pecan Crunch Fudge
3 cups firmly packed brown sugar
1/2 cup butter (80% vegetable oil margarine may be used, if desired)
1 cup evaporated milk
12 ounces butterscotch morsels
7 ounce jar of marshmallow cream
2 cups chopped pecans
6 ounces brickle chips (found in baking chips area)
1 teaspoon vanilla
In a 3 quart saucepan, combine brown sugar, butter and milk. Cook over
medium heat , stirring constantly, until it reaches soft ball stage for
candy. (238 degrees)*
Remove from heat and stir in butterscotch morsels and marshmallow cream.
Stir with a wooden spoon until it's thoroughly mixed and smooth. Stir in
pecans, brickle chips and vanilla.
Spread mixture evenly in a buttered 13 x 9 baking dish. Cool completely
and cut into squares. Store in refrigerator in a sealed container.
* A candy thermometer comes in really handy to determine
temperature of mixture.
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