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Saturday, November 28, 2015

wild rice pumpkin yum bars

Ingredients

  • Servings: 1
  • 3/4 cup vegetable oil
  • 4 eggs, beaten
  • 2 cups white sugar
  • 1 (15 ounce) can pumpkin puree
  • 2 cups cooked wild rice
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger

Recipe

    Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins

  • preheat oven to 350 degrees f (175 degrees c). lightly grease one 10x15 inch baking pan.
  • blend together the oil, eggs and sugar. add the pumpkin and wild rice; mix together well.
  • sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger; add to wet ingredients and mix well.
  • pour prepared baking pan and bake at 350 degrees f (175 degrees c) for 30 minutes.

Friday, November 27, 2015

maple pumpkin doughnuts

Ingredients

  • Servings: 8
  • 1 teaspoon vegetable oil, or as needed
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 1/4 cup light brown sugar
  • 3/4 cup pumpkin puree
  • 1/3 cup vegetable oil
  • 1/3 cup maple syrup
  • 1/4 cup buttermilk
  • 1 large egg
  • 1/2 cup confectioners' sugar
  • 3 tablespoons maple syrup
  • 1/4 cup finely chopped roasted pumpkin seeds

Recipe

    Preparation Time: 40 mins Cook Time: 10 mins Ready Time: 50 mins

  • preheat oven to 375 degrees f (190 degrees c). grease a doughnut pan with about 1 teaspoon vegetable oil.
  • sift flour, baking powder, cinnamon, ginger, nutmeg, allspice, salt, and cloves together in a large bowl; stir brown sugar into flour mixture until well mixed.
  • whisk pumpkin puree, 1/3 cup vegetable oil, 1/3 cup maple syrup, buttermilk, and egg together in a separate bowl until smooth. stir pumpkin mixture into flour mixture until batter is just combined. refrigerate batter for flavors to blend, 20 to 40 minutes.
  • scoop about 1/4 cup batter into each doughnut well.
  • bake in the preheated oven until a toothpick inserted in the center of a doughnut comes out clean, 9 to 13 minutes. cool doughnut completely in pan. loosen edges of each doughnut with a small offset spatula or knife and transfer to wire rack.
  • whisk confectioners' sugar and 3 tablespoons maple syrup together in a small bowl until glaze is smooth.
  • press doughnuts facedown into glaze to cover the top completely. place doughnuts on a wire rack for glaze to set, 2 to 3 minutes. sprinkle pumpkin seeds over glaze.

Friday, November 20, 2015

no knead holiday pumpkin bread

Ingredients

  • Servings: 1
  • 1/2 cup pure pumpkin puree
  • 1 cup warm water (100 degrees f/40 degrees c)
  • 1 tablespoon warm water (100 degrees f/40 degrees c)
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon active dry yeast
  • 1 tiny pinch spice
  • 3 cups all-purpose flour
  • 1 tablespoon cornmeal, or as needed

Recipe

    Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 14 hrs 40 mins

  • place pumpkin puree into a large mixing bowl and whisk in 1 cup plus 1 tablespoon warm water, salt, yeast, and spice until thoroughly combined. beat in flour to make a dry crumbly dough. keep stirring until dough becomes smooth and sticky, 2 to 3 minutes.
  • cover bowl with a damp towel and let dough stand 12 to 16 hours to rise.
  • generously sprinkle cornmeal center area of a baking sheet. scrape dough out of bowl, using a floured spatula, a heavily floured work surface. dough will be very sticky. dust dough with flour and gently flatten into an oblong shape. fold 2 opposite rounded ends together to meet in the center; fold remaining 2 rounded ends to meet in the center, creating a rectangle of dough. using well-floured hands, gently form into a round loaf with the seams on the bottom.
  • transfer dough round center of prepared baking sheet. dust top and sides of loaf generously with more flour.
  • dust a dry towel with flour and place towel with floured side down over loaf. let rise until loaf has almost doubled in size, 1 1/2 hours. use a sharp knife to cut a 1/2-inch deep slit across the top of the loaf.
  • place a loaf pan containing about 2 inches of water a bottom rack of oven. preheat oven to 425 degrees f (220 degrees c).
  • bake on center rack of the preheated oven for 30 minutes; turn bread around in oven. continue to bake until bread is golden brown and crusty, about 20 more minutes. let bread cool completely on a rack before slicing.

Wednesday, November 18, 2015

pumpkin cake with apple top

Ingredients

  • Servings: 6
  • 2 cups flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 2 teaspoons lemon zest
  • 2 teaspoons ground ginger
  • 1 egg yolk
  • 2 cups pumpkin puree
  • 3/4 cup vegetable oil
  • 3 egg whites, beaten
  • 1 apple - peeled, cored, and sliced
  • 2 teaspoons white sugar
  • 2 teaspoons ground cinnamon

Recipe

    Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins

  • preheat oven to 300 degrees f (150 degrees c). lightly grease a 9 inch round cake pan.
  • mix together the flour, sugar, baking powder, cinnamon, cardamom, lemon zest, and ginger in a large bowl. add the egg yolk, pumpkin puree, and oil; mix until smooth. gently stir the egg whites into the batter; pour into prepared pan. arrange the apple slices atop the batter; sprinkle with sugar and cinnamon.
  • bake in preheated oven until a knife inserted into the center of the cake comes out clean, about 40 minutes. allow to cool before serving.