All the world is nuts about
We're delighted to share our Aunt Nettie with you. She's agreed to answer any questions you might ask about vegetarian food, its preparation, and even clean-up tips. But we have to prepare you. She just might want to come right over to your house and help you fix dinner.
To send any questions to Ask Aunt Nettie, click on Aunt Nettie below:
Dear Aunt Nettie,
Do you happen to have a really moist spiced pumpkin cookie that actually tastes like it belongs to this season?
Howdy there Suzanne,
'Course I do, darlin! I been rustlin' up vittles fer a mighty long time an' baked up plenty o' pumpkin fixin's. But this year, I done come up with the best one yet. One bite o' these Spicy Pumpkin Cookies an' you'll jes have to put some glue on the bottom o' yer shoes to keep ya from dancin' all over 'tarnation.
Yer ever lovin' Aunt Nettie
The great pumpkin season has arrived in all its bright orange glory, and what better way to celebrate the harvest than to enjoy it baked into a cookie that delivers a flavor surprise--a subtle burst of heat from two ingredients seldom found in a cookie recipe. You won't find these treats dry or crumbly. They stay soft and moist from the start. Store them at room temperature wrapped in plastic for a day or two or tuck them into the fridge for up to a week. If you're a long-range planner, you can make the cookies ahead, spread them out on a parchment paper-lined metal tray with parchment paper between the layers, wrap them well with plastic, and freeze them for up to two months.
1 1/2 cups (360 ml) whole wheat pastry flour
1/2 cup (120 ml) pine nuts
1 1/2 cups (360 ml) cooked pumpkin
1 tablespoon Ener-G Egg Replacer powder, or egg replacer for 2 eggs 1/4 cup (60 ml) water
Aunt Nettie grew up on the farm. She did not eat out of a can or reach into the freezer. There was no microwave to pop her food into. Everything she made was from scratch. All the food she ate was natural, without pesticides. It was grown right there on the family farm, and she had to cook to survive. At eighty-three years young she still leaps and bounds around the kitchen and can shake, rattle, and roll those pots and pans with the best of them.
Nowadays, Aunt Nettie just shakes her head and complains, "Nobody cooks anymore. They have no idea about puttin' a meal together." She's on a mission. She wants to help those younguns eat better so they can grow up healthy like her own eight kids.