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Jack O Lantern Cookies Recipe
|Whole wheat pastry flour||1 Cup (16 tbs)|
|Unbleached white flour||1 Cup (16 tbs)|
|Baking soda||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Butter||1 Cup (16 tbs), softened|
|Honey||1 Cup (16 tbs)|
|Thick pureed pumpkin||1 Cup (16 tbs)|
|Uncooked quick oats||1 Cup (16 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Carob chips||1⁄4 Cup (4 tbs)|
|Raisins||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 4166 Calories from Fat 1822
% Daily Value*
Total Fat 208 g319.7%
Saturated Fat 125.1 g625.4%
Trans Fat 0 g
Cholesterol 700.9 mg
Sodium 1524.9 mg63.5%
Total Carbohydrates 566 g188.5%
Dietary Fiber 39.3 g157.1%
Sugars 292.7 g
Protein 56 g111.2%
Vitamin A 881.8% Vitamin C 25.4%
Calcium 44.4% Iron 105%
*Based on a 2000 Calorie diet
Butter a 1-quart souffle dish, and sprinkle insides with 1 tablespoon cookie crumbs.
In a medium-size bowl, beat together egg yolks and milk.
In a saucepan, combine pumpkin, honey, butter, and ginger.
Bring to a simmer over medium-low heat, stirring constantly, and cook until butter melts.
Beat a small amount of pumpkin mixture into egg yolks.
Gradually add more as you continue beating, until all of the pumpkin mixture is combined with egg yolks.
Return to saucepan, and simmer for 2 minutes, stirring constantly.Remove from heat.
Beat egg whites in another medium-size bowl until foamy.
Sprinkle with cream of tartar, and continue beating until stiff peaks form.
Fold egg whites into pumpkin-egg mixture.
Fold remaining cookie crumbs into batter.
Spoon into prepared dish.
Bake souffle for 35 to 40 minutes, or until it has risen and browned.