Granola Pumpkin Morsels
with Caramel
With two sick kiddos and recovering
from a spraying water heater that has
now been replaced, I wanted something
delectable that I could make with
ingredients that I already had in my
cabinet. Granola and yummy Caramel
topping, for our ice cream, seemed like
the obvious choice ...so here's my satis-
fying creation for the day. As you can see
from the picture, the caramel is more than
just drizzled, and if you so desire, place
a small dipping bowl of the sauce next to
your bite size morsels for full enjoyment!
Ingredients:
2 cups raw pumpkin, grated
3 cups granola, of your choice (I used
Bear Naked Fit-Vanilla almond crunch)
1 stick butter (8 Tbsp or 1/2 cup)
2 eggs
1 tsp baking soda
2 1/4 cup flour
1 tsp cinnamon
1 tsp baking powder
1 cup brown sugar
1 tsp vanilla
1/2 tsp salt
Directions:
Preheat oven to 375 degrees F.
Combine flour, baking soda, baking powder,
salt,and cinnamon in a medium bowl and
set aside.
Combine butter, eggs, sugar, and vanilla
in a large bowl and beat at medium speed
just until smooth. Fold in pumpkin. Stir in
flour mixture until just blended. Add
granola last, so it keeps a crunchy texture
and doesn't turn to pure mush while baking.
Drop small spoonfuls onto cold baking sheet
two inches apart. Bake for 7-9 minutes or
until golden brown on top. Remove from
oven, and let cool for 5 minutes. Place
several on dessert dish while slightly warm
and drizzle (or drown depending on mood)
with caramel. May also be served with a
small dipping bowl of caramel. Ooooh la la!
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