Mayflower Pumpkin Cookies & Raisin or Currant Sauce

Standard

Pumpkin Cookies straight from the Mayflower

Makes about 5 dozen cookies

 This recipe supposedly came over with the Pilgrims on the Mayflower.  Supposedly, they lasted so well because of the rum in them.

 ½ C. unsalted butter at room temp or slightly softened in micro

1 C. brown sugar

2 eggs (not necessary to pre-beat)

1 ¼ C. pumpkin puree

2 C. flour

1 TBLSP (yes that much) baking powder

1 tsp. cinnamon

¼ tsp. nutmeg

¼ tsp. salt

2/3 C. currants or raisins

1 teaspoon vanilla and ½ teaspoon brandy and ½ teaspoon rum or any combination of the three to add up to 2 teaspoons full.

  1. Cream butter and sugar with electric beater.
  2. Add eggs, pumpkin, vanilla, brandy, rum, cinnamon, nutmeg, and salt. Beat more with beater.
  3. Sift the flour and baking powder into mixture and beat till well combined and smooth.
  4. Stir in the raisins or currants till evenly distributed.

Drop by spoonfuls on greased or parchment papered cookie sheet. (I love the parchment paper.)

Bake at 350 for 10-12 minutes (I baked at 375 for 10-12 minutes in our altitude). The bottoms should be SLIGHTLY brown. Even if they feel and look soft, take them out and let them rest on the cookie sheet for about 1 or 2 minutes.  Remove them to a rack or to laid out paper towels and let them cool.  You can freeze them. They taste great at any time, how ever, I find that they are even more flavorful the next day.

These are wonderful at anytime of the year because amazingly enough, the pumpkin is not overwhelming.  However, they definitely have a spicy taste.

 

Raisin or Currant Sauce

For a lovely desert, these cookies can be served with a very good vanilla ice cream with a bit of the following sauce to be placed on top of the ice cream.  The sauce recipe comes from my barely surviving 1953 edition of my beloved Rombauer’s Joy of Cooking cookbook. Oh my gosh, that book is almost 60 years old.  I received it as a wedding present.

Raisin or Currant Sauce

About 1 2/3 Cupfuls

Boil for 15 minutes:

1 ½ C. water

1/3 C. raisins or currants

¼ C. sugar

1/8 tsp. salt

Melt:

2 Tablespoons butter

Stir into that until blended:

1 tsp. flour

Add the hot sauce slowly.  Stir and cook until it boils.

Add:

A ¼ tsp. or more of rum and a touch of ground or grated nutmeg or some grated lemon rind.

 

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About TempInnKeeper

Margot loves people and is very energetic and organized. She is also a quick study. Her background includes having renovated, owned and operated an 1887 Victorian bed and breakfast in Paso Robles, CA for 5 years. Her guests loved her and she loved her guests. What a perfect combination. Margot’s marketing skills and love of people also was used in her career as a Realtor and in participating in many charitable non-profit organizations. Margot loves to cook and to offer concierge services to people. She was born in Geneva, Switzerland.; has lived all over CA. including Beverly Hills, in the Silicon Valley area, Paso Robles, the San Joaquin Valley as well as in Sun Valley, ID. She has traveled extensively throughout the world; is a CAL alumni (go Bears!); and also speaks French fluently and Spanish semi-fluently. Her interests are people, cooking, arts, books (look at the blog book club and join if you wish), travel, sports, gardening, painting, music, playing classical piano and animals. Margot Van Horn 208-721-3551 PO Box 3788, Ketchum, ID. margot6@mindspring.com TempInnKeeper@mindspring.com

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