Jack O Lantern Cookies
|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)|
Preheat oven to 350°F.
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.