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"There is no season when such pleasant and
sunny spots may be lighted on, and
produce so pleasant an effect on
the feelings, as now in October."
- Nathaniel Hawthorne
"Youth is like spring, an over-praised season
more remarkable
for biting winds than genial breezes.
Autumn is the mellower
season, and what
we lose in flowers we more than gain in fruits."
- Samuel Butler
"Even if something is left undone,
everyone must take time to sit
still and watch the leaves turn."
- Elizabeth Lawrence
This very moment is sacred. All moments are sacred. They
will not come again. What is offered this moment for us to
grow on will not be offered in exactly this way again.
Trust in the goodness of the day
Appreciate the design of your life today.
Draw yourself close to the day.
I wake each morning with the thrill of expectation
and the joy of being truly alive. And I'm thankful
for this day.
~ Angela L. Wozniak
We have been given the gift of life. We all are survivors.
The odds against survival in our past make clear we have yet a
job to do and are being given the help to do it. Confidence
wavers in all of us, but the strength we need will be given
to each of us ....
Melt-in-Your-Mouth Pumpkin Cookies
- 2 cups butter, softened
-
2 cups granulated sugar -
2 teaspoons baking powder -
2 teaspoons baking soda -
1 teaspoon salt
-
1 teaspoon ground cinnamon -
1 teaspoon ground nutmeg -
2 eggs -
2 teaspoons vanilla -
1 - 15-ounce can pumpkin -
4 cups all-purpose flour -
1/2 cup butter -
1/2 cup packed brown sugar -
1/4 cup milk -
1 teaspoon vanilla -
2-3/4 cups powdered sugar -
Ground cinnamon (optional)
1. Preheat oven to 350 degrees F. In a large bowl, beat 2 cups butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add eggs and 2 teaspoons vanilla; beat until combined. Beat in pumpkin. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
2. Drop dough by heaping teaspoons 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack; let cool.
3. In a small saucepan, heat 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. If desired, sprinkle with additional cinnamon. Makes about 60 cookies.
Thank you once again for joining me today - please do join me
tomorrow as I welcome in the weekend. Have a great day and
remember to always be safe in being aware of everything
and everyone around you.
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"Thank You"
Susan K
dispkistler@insight.rr.com