Corn Chowder

1/4 cup butter
2 1/4 c water
4 medium diced potatoes
2/3 c chopped celery
3 scallions, chopped
1/2 c chopped carrots

Place above ingredients in a large pot and boil for 20 minutes. Do not drain. Add 2 cups corn; fresh, canned, or frozen

Melt 6 TBSp butter with 6 TBSP flour. Stir while cooking for 3 minutes. Slowly add 2 1/2 c milk and whisk continually until thickened and bubbly around edges. Season with 1 tsp salt & 1/2 tsp pepper
Pour white sauce into potato/corn mixture. Add 2 cups grated cheese of choice. Stir and heat until cheese is melted.

Pumpkin Cookies

1/2 c butter flavored shortening
1 c. sugar
2 eggs
mix the above together, then add
1 c. pumpkin puree
1 tsp. baking powder
1 tsp. salt
2 1/2 tsp. nutmeg
1/2 tsp. ginger
or use 3 tsp pumpkin pie spice
2 cups flour

drop by tbsp full onto parchment lined cookie sheet
bake at 350 for 15 minutes

make an icing with confectioners sugar and lemon juice (this is what my mom does)
or a frosting with butter, confect sugar, lemon juice, lemon zest, little milk if too thick

Italian Bread Bowls

1 1/2 TBSP active dry yeast
2 1/2 cups warm water
2 tsp. salt
2 TBSP vegetable oil
7 cups flour

In mixer bowl, dissolve yeast in water and let sit 10 minutes
add salt, oil , and 4 cups flour to the yeast mixture; beat well
Stir in remaining flour 1/2 cup at a time with dough hook on electric mixer
on medium speed until a soft but not sticky dough forms.
When dough is pulled together, knead by hand 6 minutes or keep in mixer

Place dough in lightly oiled bowl. cover and let rise about 35 minutes
Punch down dough and divide into 6-8 equal portions
Place on parchment lined baking sheet
Slash dough on top a few times
Bake @ 400 degrees for 15-18 minutes