GenaG Recipe Reviews (Pg. 1) - (19503470)

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Pumpkin Cookies V

Reviewed: Nov. 25, 2012
I've made this recipe a few times, and I only have one problem with the cookies - I can't stop eating them! The recipe calls for two cups of shortening, but the first two times I used half a cup, and last night I made it with half a cup of shortening and half a cup of butter. I can't see how they possibly need two cups - so if you're worried they won't be light and fluffy with less, don't worry about it! The icing is runny, but that's how it's supposed to be. Drizzle it over the cookies on a cooking rack with parchment or waxed paper underneath, it dries on to yummy goodness.
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Pumpkin Flax Quickbread

Reviewed: Oct. 19, 2012
I made this last night because I had some leftover pureed pumpkin and wanted to make something relatively healthy with it. The only change I made was using 1/2 cup of Splenda in place of 1/2 cup of the sugar, and adding a little more pumpkin and a little less applesauce. And this bread is GOOD. It's moist, it's well spiced, and pumpkin-y. Oh yeah, I added a few mini chocolate chips to appease my kids, but it would have been good without, too.
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