Pumpkin Sugar Cookies

Ingredients:

1/2 cup softened butter
1/2 cup vegetable oil
1/2 cup canned pumpkin
1 cup granulated sugar
1/2 cup powdered sugar
1/2 teaspoon vanilla
2 large eggs
4 cups all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice

for the glaze-
3 cups powdered sugar
4 tablespoons water
1/4 teaspoon pumpkin pie spice

Preheat oven to 350*.
Line a baking sheet with parchment paper or silpat and set aside.
In a large bowl, stir butter, oil, pumpkin, sugars, vanilla and eggs together until incorporated and smooth.
Slowly mix in all dry ingredients until completely incorporated.
Scoop onto prepared baking sheet using 1 1/2 tablespoon scoop.
Bake 10 minutes. After they are baked take a cup and flatten so that the frosting can sit on top of the cookie. (I thickened my frosting and added sprinkles.)

Recipe from laurenslatest.com

ButterNut Squash Soup

Butter Nut Squash Soup

3 leeks, white portion only, chopped

4 medium carrots, chopped

5 Tlbs. butter

3 pound butter nut squash, peeled and cubed (about 6 cups)

6 cups chicken broth

3 medium zucchini, peeled and sliced

2 tsp. salt

1/2 tsp. thyme

1/4 tsp. pepper

1 cup half and half

1/2 cup milk

Grated parmesan

Saute' leeks and carrots in butter for 5 minutes.  Add remaining 

ingredients except milk and half and half.  Bring to boil.  Reduce

heat and cover and simmer for 30 minutes.  Let cook and puree in

small batches in blender.  Return to pot and add milk and half and

half.  Do not let this boil!!  Serve garnished with parmesan.  Enjoy:)

(Sally George brought this over to my mom's house the weekend of Grandma's funeral and it was really yummy!)

Aunt Alice's pickle recipe

(An email from my mom)

Hi girls, here is a great way to use your cucumbers, it is a favorite of mine.  Aunt Alice was an extremely humble, sweet, giving, hard working person, I have great memories of her especially her love for canning and gardening, her and grandma Rigby had a lot in common and I remember then spending a lot of time together doing farm and garden work. She has a daughter that lives in Arizona and she is so much like her Mom, one of my favorite cousins.

Aunt Alice's put in the fridge, leave & eat pickle recipe:)

4 cups sugar

4 cups vinegar

1/2 cup salt

1 1/2 tea turmeric

1/ 1/2 tea mustard seed

1 Tea celery seed

heat and boil, then pour over thin sliced cucumbers that have been stuffed in jars. Use regular canning lid and ring.  Put in fridge, lasts several months.