Cut spice drops in thirds.
Mix with raisins and nuts.
Sift together flour, soda, salt and spices.
Cream together shortening, sugar and vanilla. Add egg and beat well until fluffy. Add flour mixture alternately with applesauce and hot water.
Stir in spice drops, raisins and nut meats.
Grease a 9 x 5-inch loaf pan or use smaller pans as desired.
Bake in a 325\u00b0 oven for 1 1/2 to 2 hours or just until done.
Cream butter.
Add all other ingredients, except the powdered sugar and spice drops.
Mix well.
Shape into 1\" balls around spice drops and place on a greased cookie sheet.
Bake at 350 degrees 15 minutes.
Cool and roll in powdered sugar.
Preheat oven to 375 degrees.
In a mixing bowl, on medium speed (or by hand), beat margarine with brown sugar until creamy. Add egg and vanilla extract and beat until light and fluffy. Mix in flour, baking soda, pumpkin pie spice and salt.
Roll rounded teaspoonfuls of dough into powdered sugar. Place on baking sheet (spacing is'nt really important, but about an inch or two apart is good). Bake until golden, about 7 to 8 minutes. Makes 1 cookie per serving.
Preheat oven to 350\u00b0.
Grease cookie sheets.
Place all dry ingredients together. Set aside. Cream shortening and sugars together until light and fluffy.
Add well beaten eggs and beat well.
Add dry ingredients.
Stir in raisins/nuts/spice drops. Drop by teaspoonful onto well-greased cookie sheets.
Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
Place 62 pretzels on the prepared baking sheet. Place 1 pumpkin spice-flavored candy on each pretzel.
Place in preheated oven until candies are slightly softened, 4 to 5 minutes. Remove baking sheet from oven and immediately top each with another pretzel, lightly pressing down. Cool to room temperature on the baking sheet.
pray bottle.
Add the drops of essential oils and shake
rn.
To Make Pumpkin Spice Ice Cream:
Start the
ake thick sides.
This recipe was given to me by
Place one cup of epsom and 1/4 cup sea salt in a bowl or resealable plastic bag.
Add 2-3 drops peppermint oil.
Place the remaining ingredients in a second bowl.
Mix all ingredients well.
Layer the red and white salts in a clear bottle or jar.
Tie with a ribbon and some small candy canes.
range by mixing in 4 drops of red food coloring and
eans again.
Make the spice recipe as listed above. Store in
.
Mix sugar and preferred spice with a fork in a
Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
Divide the batter among the prepared muffin tins lined with paper liners and bake at 350 degrees until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
While cupcakes are baking, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.
t the bottom of my recipe that this has bad reviews
tem end.
For the candy mixture, combine sugar, glucose syrup
Preheat oven to 300 degrees.
Beat egg whites into very stiff peaks.
(Egg whites should be at room temperature).
Add Sugar, 3 Tbsp at a time.
Beat well after each addition.
Fold in finely crushed candy canes.
Drop by heaping teaspoonful onto a greased cookie sheet.
Bake at 300 degrees for 25-30 minutes.
Sprinkle tops if desired, before baking.
Kisses can be tinted by adding a few drops of food coloring to mixture before baking.
eaches 240 degrees on a candy thermometer. Remove from heat.
or the fruit & spice muffin, sift the mixed spice with the flour
b>recipe by Michael Chiarello that uses up some of the leftover spice
br>Other variations: Try the recipe with vanilla pudding and pie