Cranberry Cookies

1 cup salted butterCranberryCookies

2 eggs

1 cup sugar

3 cups flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/3 cup juice (orange, cranberry or lemon)

2 cups dried cranberries

2 cups chopped pecans

Add sugar, eggs and butter to a bowl and whisk together until light and fluffy.  Mix dry ingredients with cranberries and pecans.  Add dry mixture to wet mixture alternating between dry ingredients and juice.  Scoop out onto mounds on a lined baking sheet.

Bake at 350 degrees Fahrenheit for 12-14 minutes.

Vegetable Soup

7 cups vegetable stockvegetablesoup

2 cups sliced mushrooms

1 pint grape tomatoes

2 sliced potatoes

1 can kidney beans

2 cups carrots

1 sliced onion

1 tbsp dried basil

1 tbsp dried rosemary

salt and pepper to taste

Add all ingredients to pot and bring to a boil.  Cook on low heat until carrots and potatoes are cooked.  Serve with warm bread.

Pumpkin Pie

Crustpumpkinpie

5 cups flour

3 tbsp brown sugar

1 tsp salt

1 tsp baking powder

1 lb vegetable shortening (cold)

1 egg

2 tbsp apple cider vinegar

cold water to make a cup of liquid

Mix 5 ingredients.  In a cup add egg, vinegar, and water to combine.  Fold wet ingredients into shortening mixture.  Shape in disks and refrigerate for at least an hour.

Pumpkin mixture

1 cup pumpkin

3/4 cup sugar

1 cup milk

2 eggs

1/2 tsp cinnamon

1/2 tsp ginger

pinch of salt

Pour ingredients into a rolled out pie shell from the crust made above.  Bake in a 450 degree Fahrenheit oven for 10 minutes.  Lower heat to 350 degrees and bake for an addition 35 minutes or until center of pie is firm.