Hosts: Gloria Talarico & Maria Goss Guests: Erik Escola (Culinary Arts Teacher, Timken High School) Melissa Pope (Culinary Arts Teacher, Altitude Academy @ Crenshaw) Yvette Graham (Expanded Food - Nutrition Education Program) Katelyn Zickefoose (Stark State Dietetic - Intern) Pumpkin Play Dough 1 Mixing bowl 16 ounces of canned pumpkin 3 ounces of honey A spoon 1 cup of flour 1 cup of powdered milk ½ teaspoon of pumpkin pie spice A box of red food coloring A box of yellow food coloring A plastic container Directions: Empty a 16 ounce can of pumpkin into a mixing bowl. Pour 3 ounces of honey over the pumpkin Stir the two ingredients until they are smooth. Add 1 cup each of flour and powdered milk, as well as a ½ teaspoon of pumpkin pie spice. Stir the play dough until the dry ingredients are moistened. Then work the dough with your hands to knead in the dry ingredients. Add more flour and powdered milk, 2 tablespoons each at a time if the dough does not have the same consistency as bread dough. Give the play dough a deep orange pumpkin color by adding food coloring. Add two drops of red food coloring and one drop of yellow food coloring at a time and mix into the dough. Continue to add food coloring in this manner until the desired color is achieved. Store the pumpkin play dough in a plastic container in between uses. Iced Pumpkin Cookies Ingredients for the Cookies: 2 ½ cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons cinnamon ½ teaspoon salt ½ cup butter 1 ½ cups granulated sugar 1 cup pumpkin puree 1 egg 1 teaspoon vanilla extract Icing: 2 cups confectioners sugar 3 Tablespoons milk 1 Tablespoon melted butter 1 teaspoon vanilla extract Directions: 1. Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, cinnamon, and salt. Set aside. 2. In a medium bowl, cream together the ½ cup of butter and granulated sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet using a tablespoon measure. 3. Bake for 15 to 20 minutes in the oven. Cool cookies, then drizzle glaze with fork. 4. To make glaze: Combine confectioners sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.