Snickerdoodle Cookies This classic snickerdoodle cookie is chewy and sweet, with a very slight signature tartness. Ingredients 3/4 cup butter, softened 1 cup sugar 1 egg 3/4 teaspoon vanilla 2 1/4 cups (281 grams) flour 1 teaspoon cream of tartar 3/4 teaspoon cornstarch 3/4 teaspoon baking soda 1/4 tsp. salt 1/2 tsp. cinnamon Sugar Coating 1/4 cup sugar 1 Tablespoon cinnamon Instructions Preheat oven to 350-degrees F. In a stand mixer, combine the butter and sugar until light and fluffy. Add in the egg and vanilla and mix to combine. To the wet ingredients, add the flour, cream of tartar, cornstarch, baking soda, salt, and cinnamon. Mix on low until no flour remains and dough comes together completely. Combine the 1/4 cup of sugar with the 1 Tablespoon of cinnamon. Roll dough into balls, then roll the balls into the cinnamon sugar mixture. Bake for 10-12 minutes, or until cookies are set and a few cracks appear on the tops. Let cool on baking sheets for 2 minutes before removin...
Mom's Pumpkin Pie A classic pumpkin pie, just like the one you would eat at Grandma's house Ingredients 1 can evaporated milk 2 eggs 3/4 cup sugar 1 teaspoon cinnamon 1/2 teaspoon ginger OR nutmeg 1/4 teaspoon cloves 1/2 teaspoon salt 1 can OR 2 cups pumpkin, drained 1 pie crust Instructions Place all ingredients except pie crust in a blender and blend until completely combined. Place pie crust into pie plate and pour the pumpkin mixture into the pie crust. Bake at 425-degrees F for 15 minutes. Lower the temperature to 350-degrees F and bake another 45 minutes, or until knife inserted into the center comes out clean. Cool completely at room temperature. Serve chilled from the fridge, or at room temperature. Notes: Adapted from Mel's Kitchen Cafe