Bake these holiday recipes
Libby’s pumpkin makes them delightful. Libby’s gift trays make them beautiful.
Libby’s pumpkin nut bread recipe
Ingredients
2 cups flour, sifted
2 tsp. baking powder
1/2 tsp. soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1 cup canned pumpkin
1 cup sugar
1/2 c. milk
2 eggs
1/4 c. soft butter
1 cup chopped walnuts or pecans
Directions
Preheat oven to 350 degrees F. Sift together first 6 ingredients. Combine pumpkin, sugar, milk and eggs in mixing bowl and beat. Add dry ingredients and soft butter. Beat until well-mixed then add nuts. Bake in well-greased loaf pan for 65 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan.
Makes 1 loaf
Libby’s pumpkin spice cookies with lemon icing
Ingredients
1/2 cup shortening
2 eggs, beaten
1 cup Libby’s pumpkin
2 1/2 tsp. cinnamon
1 tsp. salt
1 cup nuts, chopped
1 cup sugar
2 tsp. baking powder
2 cups flour, sifted
1/2 tsp. nutmeg
1/4 tsp. ginger
Directions
Preheat oven to 350 degrees F. Cream shortening; gradually beat in sugar. Add eggs and pumpkin, mix well. Sift flour, baking powder, salt and spices together. Add to pumpkin mixture and mix. Add nuts. Drop by heaping teaspoon onto greased cookie sheet. Bake for about 15 minutes (until firm to touch). Remove from baking sheets. Cool.
Makes 4 dozen cookies
Lemon icing recipe (for the pumpkin spice cookies)
2 cups confectioners sugar
1 tbsp. lemon juice
1 tbsp. grated lemon rind
Cream or milk
Combine confectioners sugar with lemon juice and lemon rind. Add just enough cream or milk to make icing spreadable.
