Pumpkin Cinnamon Rolls

A few weeks ago, I needed to use up some pumpkin that I had leftover. So one morning I decided to create Pumpkin Cinnamon Rolls! Deilious!!!
Use the 60-Minute Sweet Roll recipe from an old Betty Crocker Cookbook.

Heat to lukewarm 1/2 cup milk. Remove from heat and stir in: 1 tablespoon sugar. Stir into mixture 1 package of dry yeast and stir until dissolved. Set for 5 minutes and make sure the yeast is foamy. Stir in 1 egg, 2 tablespoons shortening, 1/2 teaspoon salt. Mix in (just enough to handle) 2 -2/12 cup flour. Mix dough with hand until moderately stiff. Turn dough onto floured board and knead for about 5 minutes, until the dough is smooth. Roll out into a rectangle shape about 9x13" size.

Melt 1/3 cup butter and put into 9x13" baking dish.  Sprinkle about 1/4 cup to 1/3 cup brown sugar and sprinkle some cinnamon onto this.
In a medium size bowl take 3 ounces of softened cream cheese and 1/2 cup pumpkin with about 1/2 teaspoon ground cinnamon, 1/4 teaspoon grated nutmeg. Mix these until well blended. Put this mixture onto dough and then roll-up like a jelly roll. Cut about 1/2" thick, about 12 pieces. Put into the baking dish with the butter, sugar mixture.

Bake in pre-heat oven 400 degrees for about 20-25 minutes. Turn over baking dish onto a cookie sheet to see glaze of rolls. Serve immediately.
 
Can glazed if you want.

Sourdough Sam's - donut's

Ok, here it is the best donuts, I have ever made! This recipe comes from my Sourdough Cookbook, by Don and Myrtle Holm. I have been making these since the 80's.. Enjoy!!!!

Sourdough Sam's
1/2 cup sourdough stater
1/2 cup sugar
2 tablespoons oil
2 cups flour
1 teaspoon baking power
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 egg yolks or 1 whole egg
1/3 cup buttermilk
Sift dry ingredients, stir into liquid, roll out, and cut, with donut cutter. Then heat some oil to 390 degrees and fry. Makes 17 donuts and holes. Dust with granulated sugar or a mixture of cinnamon and sugar, or powered sugar in a paper bag.

Coconut Pineapple Bread

Canceled the wordpress blog, too hard for me to do more than one. So here is what I wrote was from the word press blog.

For Bread Baking Day this month is ‘Quick Breads’ hosting by: http://funnfud.blogspot.com/2009/03/announcing-bbd18-quick-breads.html

Who doesn’t enjoy Quick Breads, there are so many that you can bake!  I wanted something a little different. Most of us make banana, date, orange or zucchini breads, which are all delicious!  But, I am entering something different that I haven’t made in a long time, my version of Coconut-Pineapple Bread.

I use to baked this coconut bread  for Easter time and decided it needed a new kick to it.  I loved the bread and it bakes up nice and white, but always remembered it being a little dry.  So, I decided to add pineapple and butter to the recipe to give it more moisture. As you can tell by the picture, that added the butter and pineaple and a farm fresh egg, the bread now has a bit of yellow coloring.  I think it turned out great! Just needs to bake a little longer than the orginal recipe. 

 

Coconut-Pineapple Bread (Glenda’s revised recipe)

 

1 can, 8 ounces – crushed pineapple, drain and reserved juice and add water to make 1 cup liquid, set aside.

 

Cream these two ingredients into a large mixing bowl:

¼ cup butter, cold, cut into cubes

1 cup sugar

 

Now add:

1 egg

 

Add in order and mix thoroughly:

3 cups flour

2 ½ teaspoons baking powder

½ teaspoon soda

Crushed pineapple from the 8-ounce can

1 teaspoon vanilla

1 cup reserved pineapple juice

1 cup shredded coconut

Pour mixture into a loaf pan and bake at 350˚ for 50-60 minutes. Test for doness with a toothpick inserted and comes out clean, not sticky. If the top starts getting too bread cover with foil and finish baking.

 

*Notes: I would think you could use 1 cup coconut milk, or  pineapple juice for the liquid.

 

 

Coconut Bread (original recipe from a Women’s Day cookbook, 1968)

 

3 cups all-purpose flour, sifted twice

1 tablespoon baking powder

½ teaspoon salt

1 cup sugar

1 cup shredded coconut

1 egg, beaten

1 cup milk

1 teaspoon vanilla extract

 

Sift dry ingredients and add coconut. Mix thoroughly. Combine liquid ingredients and stir into the dry ingredients. Blend carefully. Let stand for 20 minutes. Pour into well-greased loaf pan (9×5x3 inches). Bake in preheated moderate oven (350˚F). for 45 to 50 minutes.

Sweet Potato Blueberry Pancakes

I have found these wonderfully delicious pancakes! Yasmeen, you have a great idea, so I re-did mine just a bit. Please see her recipe as well as this one.  The family loved them!!!! They puffed up beautifully.

http://yasmeen-healthnut.blogspot.com

Sweet Potato Blueberry Pancakes (revised)

Ingredients:

1 cup flour (can use all-purpose-unbleached or wheat or ½ white and ½ wheat)

¼ cup wheat germ

1 teaspoon baking powder

½ teaspoon soda

¼ teaspoon salt

¼ teaspoon nutmeg, freshly ground

¼ teaspoon cinnamon, ground

1 egg

2 tablespoons oil

1 ¼ cup buttermilk

1 cup sweet potato, cooked and pureed (let cool)

¾ cup fresh blueberries (can be frozen blueberries)

  In a 2 quart bowl, whisk or sift together the flour, wheat germ, baking powder, soda, salt, nutmeg and cinnamon.

Add to this the egg, oil, buttermilk, and sweet potatoes.

Bake on pre-heated and greased pancake pan. Bake about 1-2 minutes each side.

Serve with your favorite syrup.

 *Note: I still had to add about ¼ cup more milk to make the batter thinner. I used regular milk for this part.

Date-Nut Bread

Looks like fudge when you cut into it!

¾ cup (6 ounces) boiling water

1 ½ cups (8 ounces) chopped dates

1 tablespoon butter

¼ cup (2 ¼ ounces) brown sugar

¼ cup (2 ¾ ounces) molasses or corn syrup

2 large eggs

1 cup (4 ¼ ounces) unbleached all-purpose flour

1 ½ teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon salt

1 cup (4 ounces) chopped walnuts

 the batter....

Preheat oven to 350˚F.

In a medium bowl, pour water over the dates and butter. Stir and let the mixture sit until lukewarm. Purée one-third of the mixture in a food processor or blender to make a paste, then stir it back into the date mixture. (This step can be left out, but it really adds to the texture of the finished product.) Add the brown sugar, molasses, eggs and nuts. Stir until everything is thoroughly combined.

In a separate large bowl, sift together the flour, baking powder, baking soda and salt.. Make a well in the center and pour in the date mixture. Mix until all the ingredients are combined. Pour the batter into a greased 9x5-inch loaf pan. Bake for 60 to 65 minutes; loaf is done when the top has risen and a cake tester inserted in the center will have some dates clinging to it but no batter. You’ll also see the loaf start to pull away, just slightly, from the sides of the pan. Don’t overbake or you’ll lose the gooey factor. Remove the bread from the oven and cool it on a rack for 10 minutes before turning it out of the pans to finish cooling.

 Here they are out of the oven.

Recipe: King Arthur Cookbook

**The only thing I changed: I didn't add salt and did use the molasses.  I did make it all in one bowl, and I baked in two smaller bread pans. I have found out when I use smaller bread pans for nut or tea breads, they are not as dry in the middle of the bread or burn on top. I really liked this date bread, very moist and taste like what I remember from Bullock's, yummy!!!!**

Pancakes

We love pancakes and make many different kinds and use different recipes, here is just one of our favorites!

Zephyr Pancakes from the King Arthur Flour Cookbook, is quite delicious!
The recipe is on page 4 in that book. Where does the word Zephyr come from? The recipe says it comes from the Midwest, what part, as I have not heard of this.

Here is what I did different:
2 cups unbleached flour
2 ½ tablespoons sugar
1 ½ teaspoons baking powder
1 teaspoon soda
2 tablespoons wheat germ
2 whole eggs
1 ¼ cups heavy cream
1 ¼ cups buttermilk
2 tablespoons oil or melted butter
1 teaspoon vanilla
Mix together the dry ingredients with a whisk. Add in the rest of the ingredients and blend well, it is ok if there are a few lumps.
Preheat a lightly greased griddle. Pour on the batter with a large spoon, about ¼ cup pancake. Make sure the heat is slightly less than medium, although mine is medium high, (gas stove is much different than electric, make sure you watch and don’t burn the pancakes). The pancakes puff up nicely. When first side is golden brown flip with spatula and heat other side until golden brown. Serve and eat.

My syrup recipe:
1 cup dark brown sugar
1 cup sugar
1 tablespoon light corn syrup
1 teaspoon maple flavoring
1 teaspoon vanilla
Mix the 2 sugars, corn syrup and water together. Cook until mixture starts to boil, keep at a low boil for 4 minutes. (* Keep an eye on this as it can boil over the pot fast.)Turn off heat and add the maple flavoring and vanilla. Any leftovers can be kept in refrigerator for 1-2 weeks.

I know you may have wanted a picture, but most pancakes do look alike, so I thought a recipe would be better. Hope you enjoy it.

Light Oak Waffles

Light Oat Waffles

¾ cup oat bran
1 cup unbleached all-purpose or whole wheat pastry flour
2 teaspoons baking powder
1 ½ cup skim milk
3 tablespoons peanut or safflower oil
1 whole egg, separated*
2 egg whites


1. Mix oat bran, flour, and baking powder in a large bowl.
2. Add milk, oil, and 1 egg yolk and mix until moistened.
3. Lightly oil waffle iron and turn on.
4. Beat the 3 egg whites until stiff and fold into batter.
5. Pour batter onto hot waffle iron and cook until lightly browned. Check after 1 or 2 minutes (when steam subsides) to see if done.

*My notes: Most times I just use 2 whole eggs and skip #4. By using egg whites you do have a lighter waffle, but both ways taste just as good. I usually used vegetable oil, and I use powered milk made up or use regular 2% milk.