MyRecipeBox

    Sweet and Spicy Pecans  from Emily Enchanted 1 LB EACH:  Dried diced mangos Dried diced pineapple Craisins Sunflower Seeds/Pepita blend Raisins 16 oz jar Unsalted dry roasted peanuts Mini M&Ms or Mini Vegan Carob chips (I'm dairy free) 3 Cups Roasted & Salted whole cashews Brown Sugar Candied Walnuts from In Katrina's Kitchen Mix all together by hand in super-size bowl (at least 8 quart size). Measure into jars or zip fasten baggies to give away.       Ta-Dah!   And, yes, I nibbled and sampled my way through the process.

This is my MIL's recipe.   Edith’s Pumpkin Walnut Cookies By Edith Schlater Preheat oven to 375°F INGREDIENTS: ½ Cup Margarine 1 ½ Cups Brown Sugar 2 Eggs 1 Cup Pumpkin Puree 1 Teaspoon Vanilla 1 Teaspoon Lemon Zest  1 Teaspoon Lemon Juice 2 ½ Cups Flour 3 Teaspoons Baking Powder 1 Teaspoon Salt 1 ½ Teaspoons Pumpkin Spice ¼ Teaspoon Ground Ginger 1 Cup Chopped Walnuts DIRECTIONS: Cream margarine and sugar together until fluffy. Beat in eggs, one at a time. Stir in pumpkin, vanilla, lemon zest and lemon juice. Sift flour with baking powder, salt and spice; gradually blend into butter mix. Stir in walnuts. Drop by tablespoonful onto greased cookie sheet. Bake 12 to 14 minutes.  Makes approximately 2 ½ to 3 dozen cookies.