Lucy's Ginger Snap Cookies

These cookies are DELICIOUS! I made them the other day, and they are almost all gone. I did not roll them in sugar, but instead made an icing of confectioners sugar and milk to top each cookie with like the ones you buy at the grocery store.

INGREDIENTS

3/4 cup butter, softened
1 cup sugar
1 egg
1/4 cup molasses
2 1/4 cups flour
2 tsp. ground ginger
1 tsp. baking soda
3/4 tsp. ground cinnamon
1/2 tsp. ground cloves
Sugar

DIRECTIONS

1. Cream butter, 1 cup sugar, egg and molasses until well blended. Stir in flour, ginger, baking soda and cinnamon. Shape dough into 1 1/2" balls.
   Roll balls in sugar. Place balls on un-greased cookie sheet (I put parchment paper down to prevent burning on the bottoms). Bake at 350°F for 10 minutes or until lightly browned and still puffed. Cool on cookie sheet for 2 minutes; remove to plate with wax paper to finish cooling.
2. IF YOU WANT THEM CRUNCHY: Store on a plate covered with aluminum foil.
3. TO KEEP THEM CHEWY: After ten minutes of cooling, put them in a tupperware/gladware container lined with wax paper and keep the lid on. After a couple of days, if they get hard, put a piece of bread in with them. The cookies will retain the moisture from the bread and stay chewy.

Pumpkin Pancakes

These pancakes require a lot of ingredients, but they're worth the effort!

INGREDIENTS

2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

DIRECTIONS

1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Pumpkin Coffee Cake

If you only try one new recipe this Fall, THIS is the recipe to try. This was so moist, and so delicious and I can't WAIT to make it again. If you like, you can always substitute your favorite cream cheese frosting recipe for the topping, but I prefer it with the original topping in this recipe.

INGREDIENTS

TOPPING:
1/4 cup packed brown sugar
1/4 cup sugar
1/2 teaspoon ground cinnamon
2 tablespoons cold butter or margarine
1/2 cup chopped pecans

CAKE:
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 cup sour cream
1 cup canned or cooked pumpkin
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon salt

DIRECTIONS

1. In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside.
   
2. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well.
   
3. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended.
   
4. Spread the batter into two greased and floured 8-in. round cake pans. Sprinkle with topping. Bake at 325 degrees F for 40-50 minutes or until a toothpick inserted near the center comes out clean.