Introduction to French Cooking

 

The French have a way with food, there's no doubt. French chefs plan menus based on the availability of seasonal fruits and vegetables. Cooking with seasonal foods means you are using the freshest ingredients available and you'll taste more of the natural goodness of the food and get the most nutritional value too.

Typical French summer menus include a great variety of fresh produce - greens, tomatoes, mushrooms, onions, zucchini, green beans, peaches, pears, berries and plums, plus whole grains and protein. Shop your local farm markets and create your meals around what is in season in your area.

Styles of cooking in France range from elaborate and time-consuming recipes to fresh, easy-to-prepare dishes. The Nouvelle Cuisine style of French cooking emphasizes fresh ingredients and simple recipes using seasonings that include fresh herbs, lemon juice, vinegars and butter. This style of cuisine is perfect for family-friendly summer dining.

Food presentation is important in French cooking. In fact it's practically an art form. Food is plated with great care and you will often see a sprig of fresh herbs, thinly sliced fruit or edible flowers added to plates giving them a splash of color an added touch of culinary artistry.

Fresh Food Corner: Watermelon

Forest Gump might say, Watermelon and Summer go together like "Peas and Carrots" and we have to agree. 

Watermelon is thought to have originated in the Kalahari Desert of Africa. The first recorded watermelon harvest occurred nearly 5,000 years ago in Egypt and is depicted in Egyptian hieroglyphics. The great missionary-explorer, David Livingstone, found large tracts of watermelons growing wild in central Africa.

Watermelon is 92% water and they were a source of water for thirsty traders, who began to sell the seeds in cities along the ancient Mediterranean trade routes. By the 10th century, watermelon found its way to China, which is now the world's number one producer of watermelons. Watermelon arrived in North America courtesy of European colonists and African slaves. Today, by weight, watermelon is the most consumed melon in the U.S and they are available in many sizes and varieties in supermarkets everywhere.

Eating watermelon is not just fun - it is healthy too! Watermelon is chock full of lycopene, a powerful antioxidant that fights free radicals which are highly reactive molecules that damage cell membranes, attack DNA, and cause disease. Tomatoes are often associated with lycopene, but watermelon contains higher levels than fresh tomatoes.

Watermelon can also help maintain cardiovascular health. Watermelon has amino acids, citrulline and arginine, that help maintain the arteries and blood flow. A 2-cup serving of watermelon is also an excellent source of Vitamins A, B6 and C. These vitamins provide optimal eye health, help the body cope with anxiety and panic, and bolster your immune system's defenses.

Age to introduce: 8-10 months. Small, seeded pieces of watermelon are a terrific finger food - maybe a little messy, but oh so sweet! 

Toddler Treat: WOW Watermelon Soda

Exotic soda flavors are soaring in popularity, but many of them are filled with unhealthy artificial ingredients and high fructose corn syrup. Why not try making a homemade watermelon soda that the whole family will love?
This recipe will take a few minutes to make, but it's quite simple and the fresh watermelon flavor is totally worth it. To make the soda, you'll make watermelon syrup and add sparkling water or club soda to it. Enjoy quick access to watermelon soda all summer by making a batch of the watermelon syrup and freezing it in So Easy Baby Food Trays (or ice cube trays). When thirst heats up, simply drop a cube into soda water. It's an instant refresher!


Ingredients:

• 5 cups of seeded chopped watermelon
• 5-6 Tablespoons superfine sugar
• 2 Tablespoons lime juice
• 1/8 teaspoon salt
• 3 cups of sparkling water or club soda

Directions: Puree the watermelon in a blender or a food processor. Pour the watermelon puree into a fine strainer set over a bowl. Let it stand for 20 minutes until the juice has drained through. Stir the watermelon gently one or twice, but do not press the puree or the syrup will be cloudy. This will yield about 2 cups of watermelon juice.
Stir the superfine sugar, lime juice and salt into the watermelon juice until dissolved.

To serve, pour ¼ - ½ cup watermelon syrup with ½ cup sparkling water in a glass. Top with ice and enjoy!

Makes 5-8 servings.

Family Meal: Meatless Monday Mexican Fiesta

Menu

Broccoli Enchiladas (Protein & Grain)

Calabecitas (Vegetable)

Aztec Oranges (Fruit)

Broccoli Enchiladas:

Ingredients:

• 3 cups of broccoli florets
• 1 ½ cups ricotta cheese
• 2 cups cheddar cheese, shredded
• 1 egg
• 1 garlic clove, minced
• ½ tsp. each of salt, pepper and ground cumin
• 6 whole wheat tortillas
• 1 ½ cups red chile enchilada sauce*
• 1 cup vegetable stock

Directions:

1. Preheat oven to 375 degrees 
2. Blanch broccoli florets by bringing a pan of water to a boil, add broccoli and cook for 3 minutes. Drain immediately and run under cold water.
3. Place broccoli, ricotta cheese, 1 cup of the cheddar cheese, egg, garlic and cumin in a food processor or blender.  Pulse to blend all ingredients (mixture can be chunky or smooth - whichever you prefer).
4. Fill each tortilla with the broccoli mixture and roll them up. Arrange tortilla rolls in an oven-proof dish that is large enough to hold the 6 tortillas rolls in a single layer. Pour the red chile enchilada sauce and the vegetable stock over the tortilla rolls. Top with the remaining cheese.
5. Bake 30 minutes. Let the pan cool for 10 minutes and serve.  

*Red chile enchilada sauce is available in the Mexican Food section at a supermarket.

Calabecitas

Ingredients:

• 2 medium-sized zucchini, diced
• 1 roasted poblano chile (see roasting directions below), diced
• ½ large onion, diced
• 2 ears fresh sweet corn or 1-1/2 cups of frozen corn
• 1 can (15 oz.) black beans
• 2 Tbsp. olive oil
• Salt and fresh pepper, to taste

Directions:

1. Pour back beans in colander and rinse for 1 minute under cold water.
2. Remove husks from corn and cut kernels off the cobs.
3. In a large sauté pan, heat olive oil over medium heat. Add onions, corn, chile and zucchini. Cover, stirring occasionally, and cook until zucchini and onion is softened, about 10 minutes.
4.  Reduce heat to low and gently stir in black beans and continue cooking to heat the black beans about 1-2 minutes.
5. Add salt and pepper to taste. Serve.

Roasting a poblano chile pepper:

Chiles roasted over an open flame, or in the oven, impart a delicious smoky flavor to many dishes.

Gas Stove: Turn a burner on high and place the chile on the burner. Use long handled tongs to turn the pepper until it is evenly charred (black skin) on all sides. Place the pepper in a plastic bag and seal the bag.

Oven: Preheat the oven to 450°F. Place pepper a cookie sheet and roast for about 4-5 minutes until the skins blister. Watch carefully so it does not burn. Place the roasted peppers in a plastic bag and seal the bag.

Clean and peel: After 10 minutes, remove the pepper from the bag and wash off the skin under cool water. Slice the pepper open. Discard stem core, seeds and stringy veins.

Aztec Oranges

Ingredients:

• 2 oranges
• ¼ of a lime
• 1 tsp. brown sugar

Directions:

1. Slice ends and skin off oranges. 
2. Holding the orange on its side, slice orange into ¼-inch thick rounds.
3. Place on plate, squeeze lime juice over the oranges and sprinkle with brown sugar. Serve. 

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Healthy Habits

 Introducing Your Family to Yellow Foods.

  

Yellow fruits and vegetables come in a range of textures and flavors and contain a variety of beneficial vitamins, minerals and anti-oxidants. 

 

Yellow is a great color - it's the color of sunshine and sunshine energizes us. Next time you are at the market, ask your child to choose a sunny yellow fruit or vegetable, so they can enjoy the delicious energetic benefits of yellow foods.

Here's more information about some of our favorite "sunshine" yellow foods:

Bananas- This fun and easy to eat fruit contains potassium, vitamins A, B-6, B-12, and C. Bananas provide a quick energy boost for hungry kids of all ages. Keep bananas on the counter for healthy after school snacking. Bananas are great added to smoothies, cereal, yogurt, pancakes, or baked goods. For more ideas on adding bananas to your family meals, check our Food Guide: Bananas.

Pineapples - Juicy, sweet pineapples provide the body with Bromelain, Vitamin A and C, and manganese. Bromelain is a natural anti-inflammatory that helps relieve swelling caused by injury or illness. Serve pineapples fresh, grilled, or add to sauces and salsas. For more ideas on adding pineapple to your family meals, check our Food Guide: Pineapple.

Yellow Peppers -Yellow peppers are a good source of dietary fiber, vitamins A, C, and B6 niacin, magnesium, copper, folate, potassium and manganese. Add yellow peppers to pasta, stir-fry, and salads. Slice yellow peppers and serve with a side of salad dressing for a crunchy, sweet snack.

Yellow Squash - Yellow squash contains vitamin C, Iron, folate, beta-carotene, and lutein. Slice yellow squash and sauté with olive oil for a nutritious side dish, or add to casseroles for extra goodness.

Corn - Nothing says summer like fresh corn, and watching a young child eat corn on the cob can be a memorable experience! Corn provides the body with beneficial anti-oxidants to help prevent disease and fiber for healthy digestion. Steam, boil or grill corn on the cob, or cut the kernels from the cob and serve as a side dish, or add it to soups, stews, salads and casseroles.

Lemons - Lemons are a good source of vitamin C. Plus, they are a cleansing food. Squeezing a slice of lemon into a glass of water each day can aid digestion problems and remove impurities from the body. Adding a little slice of lemon to your kid's water can be a great way to get them to drink more water. You can also squeeze fresh lemon juice over vegetables, poultry and fish.

Yellow Pears - Loaded with vitamins, minerals, and cancer preventing anti-oxidants, pears are a healthy and delicious choice for snacks and side dishes. Pears also have a low glycemic index, which means they can help control blood sugar levels. Pears provide the body with vitamins A, C, B1, B2, and E, folate, potassium, iron, and fiber.   Slice pears and serve alone, or add to salads and smoothies. 

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Healthy Habits: Introducing Your Family to Red Foods.

Introduction to Japanese Food

In Japan, the color red signifies energy and power and is often used as a color for heroic figures.  This is a good description because when you include red fruits and vegetables in your child's meals, they will grow up strong like superheroes.

Red foods are packed with lots of vitamins and minerals like Vitamin A, Vitamin C, and Potassium. Red foods also contain compounds called Phytochemicals, which have been shown to have positive health benefits.  Phytochemicals you might have heard about include flavonoids, lycopene, reservatol and capsaicin.

 

Make a game out of letting your kids choose one "superhero" red food to eat every day.  Our favorite red foods include:

• Strawberries - Strawberries are loaded with vitamin C, potassium, and folate.  Strawberries are best fresh, for a special treat add them to yogurt, cereal and smoothies.
• Tomatoes -Tomatoes are a great source of lycopene, potassium and Vitamin C. They taste great fresh off the vine and cooked in sauces, stews and soups. Try them with scrambled eggs.
• Red Peppers - A bright red pepper contains potassium, Vitamin A and Vitamin C. Red Peppers can be served raw as a snack or in salads, cooked in pasta and stir fry dishes, or roasted in soups and stews.
• Apples - The wonderful shiny red apple contains soluble fiber, pectin, and flavonoids. For a healthy afternoon snack, slice an apple and top with peanut butter.  Yummy!
• Watermelon - You know its summer time when you see watermelons.  Watermelons are packed with Vitamin A, Vitamin C and lycopene.  A big slice of fresh watermelon is sure to put a smile on your little one's face.
• Red Beets - Red beets contain iron, niacin and potassium. Start introducing red beets to kids in salads or roasted with olive oil and ground pepper.  Pickled red beets are also a good introduction.
• Red Grapes - Red Grapes contain flavonoids, reservatol and quercitin to help keep your heart healthy and strong.  Grapes are a great snack.  Freeze them for a hot summertime treat.
• Cherries - Cherries are considered a nutritional super food because they are loaded with antioxidants and vitamins and, they taste great! Remove the pits to make it easier for little ones to enjoy this delicious treat.

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Toddler Treat: Okonomiyaki

 Toddler Treat: Okonomiyaki

Okonomiyaki is a Japanese-style pancake and is very popular with kids. There are restaurants all over Japan that specialize in making Okonomiyaki. These places have special tables with a griddle built into them.  Families are seated around the griddle, they cook their Okonomiyaki and eat them.  We chose to make this dish with cabbage, green onion and shrimp, but you can use almost any shredded vegetable and chopped meat combination.    

Okonomiyaki Pancakes:

• ¼ cup Flour
• 1 tsp. Baking powder
• 1 Egg
• 3 Tbsp. Water
• ¾ cup Nappa cabbage, shredded
• 5 Cooked shrimp, chopped or ¼ cup cooked chicken, chopped
• 2 Green onions (green parts only), chopped

Okonomiyaki Sauce:

• 3 Tbsp. Ketchup
• 1 tsp. Worcestershire sauce
• 1 tsp. Soy sauce

Directions: Combine flour and baking powder in a medium size mixing bowl. Gently mix in the water and egg. Next, add the cabbage, shrimp and green onions and mix them together thoroughly.

 

Heat a skillet over medium heat and lightly oil. Spoon the okonomiyaki mixture in to the skillet to make 2 pancakes (about 4-inches wide).

Cook about 4-5 minutes and turn it over with a spatula and cook an additional 4 minutes. Both sides should be a light golden brown and the pancake will be firm in the center.

Serve on a plate and spread the sauce over the okonomiyaki. 

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Introduction to Japanese Food

Introduction to Japanese Food

  

The people of Japan enjoy a long, healthy life.  So much so, that according to research, Japan has the longest lifespan of any country in the world.  The Japanese diet has been shown to play a big role in this long, healthy life. 

There is a lot more to Japanese cooking than sushi.  Many Japanese dishes are noted for having an umami (say it oo-MA-mee) flavor. Umami is a savory taste with meaty flavors.  Shitake mushrooms and soy sauce provide umami taste and are common ingredients in Japanese dishes.

Japan is an island surrounded by ocean waters that provide a steady supply of seafood.  For this reason, fish and sea plants are plentiful in the Japanese diet.  Japanese people do eat chicken and red meat too. 

Along with fish, common foods in Japanese meals include: 

• Brown and White Rice
• Soba and Udon Noodles
• Vegetables
• Mushrooms
• Soy Beans - edamame and Tofu
• Nori (Dried seaweed sheets used for wrapping sushi)
• Fruits

Herbs and Spices in Japanese Cooking:

Japanese dishes are enhanced using pickled and fresh ginger, soy sauce, wasabi paste, miso, rice vinegar, mirin (rice wine), chili oil and mustard.  Dashi, a soup stock made from shitake mushrooms or edible sea kelp, gives many dishes a distinctive flavor.  Dashi powder is often available in the Asian section of your grocery store.

If you are lucky to have Japanese Market in your area, stop in for a visit. Japanese products have colorful packaging and interesting shapes. All imported food products must have English ingredients label.  So while you may not be able to read the front of the package, the ingredients (and often cooking instructions) will help you discover what's inside.  

  

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Family Meal: Traditional Irish Dinner

To many Irish-Americans, corned beef and cabbage conjures up nostalgic images of a rural Irish past. It is a traditional meal to eat on St. Patrick's Day and our recipe is easy to prepare. We've also included a recipe for clove-spiced sweet mustard that is is just divine!

If you prefer Irish Lamb Stew, we've got the perfect family recipe too. Our recipe call for ground lamb which is easier on the pocketbook; cooks in less time than using stew meat; and has a texture that appeals to small children too. Whether you choose to make Corned Beef or Irish lamb Stew, both are fantastic paired with our Roasted Cabbage and Potatoes.

Irish Dinner Menu

Corned Beef with Clove-spice mustard sauce

Or

Irish lamb stew

Roasted Cabbage and Potatoes

Fresh pineapple

Corned Beef with Clove-Spiced Sweet Mustard

Ingredients:

• 1 4-pound Corned beef
• 1/3 cup Yellow mustard
• 1/3 cup Brown sugar
• Dash of Ground cloves

Directions:

Remove corned beef from the package and rinse it in cold water. Place the corned beef in a large pot and fill with water until the meat is covered. If the corned beef came with a spice packet, open it and pour the contents into the water. Bring the pot to a boil and reduce heat to low and simmer 50 minutes per pound (a 4-pound corned beef will simmer for 3 hours and 35 minutes).

Introduction to Irish Food

  Introducing a World of Flavor

A visit to rural Ireland is filled with spectacular views of lush, green hillsides and fields. Ireland's green countryside is perfect for raising cattle and sheep and dairy farming.   The country's mild climate provides a long growing season for a variety of vegetables and fruits. Irish cooks take advantage of the local harvest by choosing to cook with high quality, local and fresh ingredients.

Irish cooks keep it simple in the kitchen. Dishes are prepared using basic ingredients and easy to follow recipes.

The common staples in an Irish kitchen include:

• Potatoes (you may have guessed this!)
• Root vegetables (parsnips, carrots, etc...)
• Cabbage
• Whole grains
• Beef, mutton (lamb/sheep) and fish
• Dairy products - cheese, milk, butter and buttermilk

Herbs and Spices in Irish Cooking

Herbs grow well in Ireland and are used in many soups, stews and main dishes. Commonly used herbs include parsley, sage, rosemary, thyme and bay leaves. Irish bakers like to use nutmeg, cinnamon, cloves and vanilla to create delicious breads and cakes.

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Family Italian Valentine's Day Dinner Menu

 

 

Lemon Caper Baked Salmon

Garlic Parmesan Potatoes

Asparagus

Strawberries & Banana Cream

Heart-healthy salmon is a delicious mildly-flavored pink fish.  It's a perfect choice for a Valentine's Day dinner menu.  We've baked this salmon with the wonderful Italian flavors of capers and lemons.  A mayonnaise mixture applied to the salmon keeps it moist while baking and the bread crumb topping offers a nice crunchy texture. 

The baked salmon accompanied with flavorful garlic parmesan potatoes, steamed asparagus and a dessert of strawberries with banana cream makes a colorful, healthy Italian-inspired family meal.

Introduction to Italian Food

  

Italy has 20 regions, each with its own specialty dishes and cooking styles. A common factor across every region is the use of fresh products. From the far north regions to the southern shores, fresh food is the key to great tasting dishes. Italian recipes are handed down from grandmothers to the next generations.  Many recipes are surprisingly simple, so you do not need to be a culinary expert to cook up great Italian dishes at home.

  

Traditionally, the preparation of Italian food is as much of a part of the feast as the actual meal. Kids can join in on the cooking fun by washing produce, measuring ingredients, stirring, and more.  Children who get involved in preparing their food are more likely to eat it.

  

Introduction to Thai Food

Introducing a World of Flavor

  

 

The original name of Thailand was Sukhothai, which means "Dawn of Happiness". Without a doubt, sharing a Thai meal will bring this attitude of pleasure to your table. Preparing Thai food is quick and easy. Most recipes are cooked on a stovetop for a short period of time making Thai food ideal for weeknight dinners.  Plus soups and curries can be made ahead of time, frozen and reheated for serving.

Cooking a Thai meal will introduce your family to a new culture through a variety of flavors.

 

Common flavors in Thai cuisine include:

• Chilies
• Cilantro
• Mint
• Coconut Milk
• Fish Sauce (Thailand's version of soy sauce)
• Galangal (if you can't find this ingredient substitute: ginger)
• Lemongrass (if you can't find this ingredient substitute: lemon zest)
• Limes and Lime juice

Curry Paste:

Curry paste is a common ingredient in Thai soup, stir-fries and stews. It's a spice mixture made with fresh chilies, garlic, kaffir lime leaves, onion and other aromatic spices. Prepared curry pastes are available in the Asian food section of most grocery stores. These jars deliver great Thai flavor with less hassle than making curry paste at home. The most common varieties include:

• Green Curry Paste- Made using green chilies. This is the hottest curry paste on the heat scale.
• Red Curry Paste- Made using red chilies. This is milder than green curry paste, but still fairly hot.
• Yellow Curry Paste - Made using yellow wax peppers and turmeric. More mild than red curry paste.
• Massaman Curry Paste - A roasted curry paste that is made using cinnamon, cloves, cumin and cardamom. It has a sweet and spicy flavor.
• Panang Curry Paste - Made using lemongrass, coriander and cumin. It is the mildest curry paste. 
  
Family-Friendly Note
Curry pastes are spicy. For milder, family-friendly flavor, cut down on the measurement of curry paste called for in a recipe. For example, if a recipe calls for 1 Tablespoon of red curry paste use 1 teaspoon instead.

Coconut Milk:

Coconut milk is a staple in Thai cooking. It's made by soaking the coconut meat in water, then blending, squeezing and straining it. The result is a milky, smooth liquid with a wonderful coconut flavor. Canned coconut milk is found in the Asian section of grocery stores. High in calcium and low in cholesterol, coconut milk makes a good substitute for heavy cream for those with dairy allergies.

Although a coconut is not a true nut, in 2006 the FDA categorized coconut as a tree nut for the purposes of product labeling. Allergies to coconut are very rare and do not to relate other tree nut allergies. 

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Coconut Chicken Soup

Toddler Treat: Coconut Chicken Soup

 

Soups take the chill off winter and tastes oh-so good when you have the sniffles. This recipe for chicken soup has full Thai flavor and is sure to be a hit with the whole family, even the pickiest toddler. If you have a baby in your household, scoop out a little soup and purée it in the blender. It will be a nice consistency for the baby.  

 

Thai Chicken Coconut Soup 

 

Ingredients: 

 

2 Tbsp. Olive oil 

1/2 - 1 tsp. Thai red curry paste 

5 cups chicken stock 

1 can (13oz) coconut milk 

6 thin slices of fresh ginger 

3 Tbsp. lime juice 

2 Tbsp. fish sauce 

¾ lb boneless chicken breast 

9-10 oz. baby spinach, sliced into thin shreds 

4 ounces shitake or button mushrooms, thinly sliced 

1 Tbsp. cilantro, chopped 

 

Directions: 

 

Slice chicken breast into very thin strips and set aside. In a large soup pot over medium heat, warm the oil. Add the red curry paste and cook, stirring, for 1 minute. Add chicken stock, coconut milk, ginger, lime juice, fish sauce and chicken breast. Bring to a simmer, reduce heat and simmer for 5-7 minutes. Add spinach and mushrooms and simmer another 5 minutes. Add cilantro just before serving. Remove and discard the ginger slices before serving. 

 

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Fresh Ideas World Series: Thanksgiving

Thanksgiving: A Great Start and a Fabulous Finish

Adding a warm cup of delicious soup to your holiday menu can help to stimulate the appetite without filling you up. Homemade soups are a great way to kick off your holiday meal, and they make great leftovers for a light lunch. And while pies are the norm at the Thanksgiving table, starting your own tradition with a unique dessert can create a memorable finish with annual requests for more. Delight in the flavors of the season with these yummy recipes.

Butternut Squash and Roasted Garlic Soup  

The bright orange color of butternut squash is a seasonal addition to your holiday meal. For families with babies over 8 months old, this soup can be easily made into baby food by thickening it with mashed rice, potato, or baby cereal. 

Ingredients:

• 1 Large or 2 small butternut squash (4 lb)
• 20 garlic cloves ,peeled
• 2 Tbsp. olive oil
• ¼ cup water
• 4 cups (32oz.) chicken broth
• 1 can (12oz.) coconut milk or 1 cup half & half
• 1 tsp. tarragon
• Salt and Pepper, to taste
• Zest of 1 lemon, finely grated
• Chives or Parsley, chopped as garnish (optional)

Directions:

Preheat oven to 350° F. Cut the squash in half lengthwise and remove seeds and fibers. Using a vegetable peeler or a paring knife, remove the skin from the squash and cut the flesh into 1-inch thick slices.

In a roasting pan, combine the squash and garlic cloves. Sprinkle with salt and pepper. Drizzle with olive oil and toss with a spoon until well coated. Pour in the water. Roast, stirring occasionally, until the squash and garlic are soft and golden, about 50-60 minutes. Add a bit more water if the squash begins to look dry or scorched. Remove from the oven and set aside to cool slightly.

Combine roasted squash and garlic with 2 cups of the stock in a blender or food processor. Puree until very smooth, about 1 minute. (You may need to work in batches to prevent overflowing the blender). Transfer the puree to a large soup pan. Stir in the remaining soup stock, coconut milk (or Half & Half), tarragon, and lemon zest.

To serve, warm soup thoroughly and ladle into soup bowls. Sprinkle with chopped chives or parsley.

Makes 8 servings

Note: Can be made 1-2 days ahead of time and stored in the refrigerator or frozen up to 2 months.

Soft Pumpkin Cookies

A nice alternative to pumpkin pie, these soft cookies are a delightful treat. The little ones can help with this easy recipe. Make them in advance and freeze them to seal in freshness. The cookies will thaw in one hour at room temperature. You are sure to create smiles with this dessert.

Ingredients:

• 2-1/2 cups flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 ½ tsp. pumpkin pie spice
• 1/2 tsp. salt
• 1-1/2 cups granulated sugar
• 1/2 cup butter (1 stick), softened
• 1 cup canned pumpkin
• 1 large egg
• 1 tsp. vanilla
• Orange Glaze (recipe follows)

Directions:  

Preheat oven to 350° F. Grease baking sheets.  

Combine flour, baking soda, baking powder, pumpkin pie spice and salt in medium bowl. Beat sugar and butter in a large mixing bowl until well blended. Beat in pumpkin, egg and vanilla until smooth. Gradually beat in flour mixture. Drop dough by rounded tablespoons onto prepared baking sheets.  

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

ORANGE GLAZE:  

Combine 1-1/2 cups sifted powdered sugar, 2 to 3 tablespoons orange juice and 1/2 teaspoon grated orange peel in medium bowl until smooth.

Makes 20 cookies

Source

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