Harvest Biscuits Food

HARVEST BISCUITS

Steps:

• Preheat oven to 450.
• Stir together butter or margarine and pumpkin or squash till smooth. Stir in milk.
• Add Bisquick and stir to combine. Makes a soft, sticky dough.
• Drop the biscuits about 1" apart on a baking sheet lined with parchment paper.
• Bake 15-18 minutes, or till light brown.
• (I even slightly overbrowned these once, and they still tasted good.).

GOLDEN HARVEST COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cinnamon and cloves; gradually add to the creamed mixture and mix well. Stir in remaining ingredients. , Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 12-14 minutes or until golden brown. Remove to wire racks to cool. Store in the refrigerator.

AUTUMN HARVEST COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Cream together butter and the brown and white sugars in a bowl until smooth. Beat in the eggs, vanilla and orange extract.
• In a separate bowl, combine the flour, salt, baking powder and pumpkin pie spice; stir flour mixture into the sugar mixture. Add the rolled oats, walnuts and cranberries and mix thoroughly. Using a small ice cream scoop or teaspoon, drop rounded scoops of dough onto the prepared cookie sheet.
• Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.