Friday, October 26, 2012

Pumpkin Bread Cookies

Who doesn't love having their house filled with the smell of pumpkin bread fresh from the oven? This recipe makes about 50 cookies so it's perfect to have on hand for any fall festivities you may be attending!


Pumpkin Bread Cookies with Cream Cheese Icing
(dairy, peanut, tree nut-free)
1/2 cup shortening
1 1/2 cups sugar
1 egg*
15 ounce can pumpkin
1/2 tsp vanilla
2 1/2 cups flour
1 tsp cinnamon
1 tsp nutmeg
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

Preheat oven to 350 degrees. In a medium bowl, cream together the shortening and sugar. Add egg, pumpkin, and vanilla and beat until creamy. Add remaining ingredients and mix well. Drop onto baking sheet by tablespoonfuls. Bake for 10-12 minutes. Let cool and frost with the Cream Cheese Icing. If desired, sprinkle frosted cookies with extra cinnamon!

Cream Cheese Icing
1 (8 oz) container Tofutti Better Than Cream Cheese
4 Tbsp Fleischmann's Unsalted margarine
1 cup powdered sugar
1/2 tsp vanilla

Combine the cream cheese and margarine. Add in the powdered sugar and vanilla and blend until smooth.

*Note*: To make this recipe egg-free, replace the egg with 1 Tbsp flaxseed meal mixed with 3 Tbsp warm water.

Wednesday, October 24, 2012

FAAW Fall Carnival

FOOD ALLERGY ASSOCIATION OF WI PRESENTS
SPOOK-TACULAR FALL CARNIVAL
HOLY CROSS LUTHERAN SCHOOL (GYM)
2670 MILWAUKEE STREET
MADISON, WI 53704
DATE: OCTOBER 27, 2012
TIME: 12:00 – 2:00 P.M.
FOOD FREE PRIZES and FUN FOR THE ENTIRE FAMILY!!
GAMES ~ PRIZES
If you are interested in donating prizes or volunteering to run a game please email sheree@foodallergywis.org
RSVP to sheree@foodallergywis.org so we can ensure enough prizes for all.