pumpkin cookies.

2 1/2 cups flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. salt

1 1/2 cups sugar

1/2 cup butter, softened

1 cup pumpkin

1 egg

1 tsp. vanilla

preheat oven to 350*.

beat sugar and butter until well blended.

beat in pumpkin, egg and vanilla.

combine dry ingredients. mix in gradually.

bake for 12-15 min. until edges are firm.

drizzle glaze over cookies.

the glaze.

2 cups sifted powdered sugar

3 tbsp. milk

1 tbsp. butter, melted

1 tsp. vanilla

beat together until smooth.

basic caramel.

1/2 cup water

2 cups sugar

pour water into heavy saucepan.

add sugar.

cook over medium heat.

stir until sugar is dissolved and syrup is clear.

continue to cook without stirring until syrup comes to a boil.

let syrup boil, gently swirling pan occasionally until it is

medium amber in color.

remove from heat.

3 tips.

1. stir gently. this helps keep sugar from splashing onto the pan's sides, where it can crystalize, making the caramel grainy.

2. brush sides. dip a pastry brush in water and use it to wash away any sugar that does stick to the sides of the saucepan.

3. watch syrup. as it boils vigorously, syrup will quickly change in color; swirl pan for an even hue.

orange julius.

1 cup water

1 cup milk

6 oz. orange concentrate

2 tbsp. sugar

1 tsp. vanilla

10-12 ice cubes

blend. and enjoy.