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Old October 28, 2012   #76
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Pumpkin Biscuits Recipe
Annie B. Bond
July 30, 2004

Any soup, stew, or chili would be pleased to share star billing with these tender autumnal biscuits, but they‘re also right at home on the breakfast table, where they can give your day a sunny start. Canned pumpkin makes them a snap to make and gives them a nutritional boost of beta-carotene as well.
Pumpkin Biscuits would also be a welcome addition to your Thanksgiving table, so be sure to save this recipe! Here’s how to make them:

2 cups unbleached all-purpose flour

1 tablespoon baking powder

3/4 teaspoon salt

1/2 teaspoon ground allspice

3/4 cup canned pumpkin

1/2 cup regular milk, or soy milk for vegan version

3 tablespoons melted butter, or corn oil for vegan version
1 tablespoon pure maple syrup

1. Preheat oven to 450F. Lightly oil a baking sheet and set it aside.
2. Sift together the flour, baking powder, salt, and allspice in a large bowl, then set aside.
3. Combine pumpkin, milk, butter, and maple syrup in a medium bowl and stir until smooth.
4. Combine the flour mixture with the pumpkin mixture. Stir just until the mixture holds together; avoid over mixing, or biscuits will be tough.
5. Roll dough out on a lightly-floured work surface and roll out to 1/2-inch thickness. Using a 2-inch biscuit cutter or a drinking glass, cut out dough into rounds and place on prepared baking sheet. Reroll dough scraps and continue to cut out until all dough has been used.
6. Bake in the center of the preheated oven for 12 to 14 minutes, until tops are golden brown. Serve hot.

Makes about 20 biscuits.

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Old October 28, 2012   #77
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Pumpkin Muffins with Eggnog Cream Cheese Swirl
makes 12 muffins

For the filling
8 ounces cream cheese, softened at room temperature for an hour
2 large egg yolks
1/4 cup sugar
1 teaspoon vanilla
1 tablespoon dark rum
3/8 teaspoon nutmeg
1/8 teaspoon cinnamon

For the muffins
1/2 cup unsalted butter, melted and cooled
2 large eggs
1 1/3 cups pureed pumpkin
1 cup light brown sugar
2 tablespoons unsulphured dark molasses
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Dash of freshly-ground black pepper

To make the filling:
Whip the softened cream cheese with a whisk or hand mixer until very smooth and creamy. Whip in the egg yolks, sugar, vanilla, rum, nutmeg, and cinnamon. (Can be made a day ahead and chilled in the refrigerator, if desired.)

To make the muffins:
Heat the oven to 375°F. Line a 12-cup muffin pan with paper liners.

Whisk together the melted butter, eggs, and pumpkin. Add the brown sugar and molasses and whisk until smooth. Dump in the flour, baking soda, salt, ginger, cinnamon, cloves, and black pepper, and whisk until just combined. The batter will be relatively thick.

Take out about 3/4 cup batter and set aside. Divide the remaining batter evenly between the prepared muffin cups. They will be nearly full. Use a spoon to poke a deep cavity in the center of each muffin, and fill this cavity with the chilled cream cheese mixture. Put a tablespoon of the reserved batter on top of the filling.

Bake for 25 minutes or until the filling in the center is puffed and set, just barely golden brown, and the muffin batter is fully cooked through. Cool at least 5 minutes before eating.

If you're feeling celebratory, serve with a squirt of whipped cream and a sprinkle of nutmeg.

Store for up to 5 days at room temperature in a covered container.
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Old November 18, 2012   #78
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Pumpkin Crescent Rolls with Honey Butter

A savory take on oft-sweet pumpkin, these light rolls call for canned pumpkin and can be made ahead to feed a crowd later.

Makes: 36 servings
Prep 45 mins
Rise 1 hr 40 mins
Bake About 15 mins 375°F

5 1/2 - 6 
cups all-purpose flour
package active dry yeast
cup canned pumpkin
cup water
cup nonfat dry milk powder
tablespoons butter
cup packed brown sugar
tablespoons honey
teaspoon salt
teaspoon ground cinnamon
cup whole wheat flour

Honey Butter
tablespoons butter, melted

1. In a large mixing bowl stir together 2 cups of the all-purpose flour and the yeast; set aside.

2. In a medium saucepan heat and stir pumpkin, the water, milk powder, the 6 tablespoons butter, the brown sugar, honey, salt, and cinnamon over medium heat until warm (120 degrees F to 130 degrees F) and butter just melts. Add pumpkin mixture and eggs to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the whole wheat flour and as much of the remaining all-purpose flour as you can.

3. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (1 hour).

4. Punch dough down. Turn dough out onto a lightly floured surface. Divide into thirds. Cover dough; let rest for 10 minutes. Meanwhile, lightly grease three baking sheets or line them with parchment paper; set aside.

5. On the lightly floured surface, roll each dough portion into a 12-inch circle. Spread with Honey Butter. Cut each dough circle into 12 wedges. To shape rolls, begin at wide end of each wedge and loosely roll toward the point. Place, point sides down, 2 to 3 inches apart on prepared baking sheets. Cover; let rise in a warm place until nearly double in size (about 30 minutes).

6. Preheat oven to 375 degrees F. Uncover and bake rolls, 1 or 2 sheets at a time, about 15 minutes or until golden, rotating baking sheets halfway through baking if necessary. (Cover and chill remaining baking sheet[s] until ready to bake.) Brush tops of rolls with melted butter. Serve warm.

from the test kitchen
Shape rolls as directed in Step 5. Cover with plastic wrap and chill for 2 to 24 hours. Uncover and bake as directed.

Honey Butter

cup butter, softened
tablespoons honey
Honey Butter::
1. In a small mixing bowl beat butter and honey with an electric mixer on low speed until light and fluffy.

nutrition facts (Pumpkin Crescent Rolls with Honey Butter)
Servings Per Recipe 36, cal. (kcal) 140, Fat, total (g) 4, chol. (mg) 22, sat. fat (g) 3, carb. (g) 22, Monosaturated fat (g) 1, dietary fiber (g) 1, sugar (g) 5, protein (g) 3, vit. A (IU) 1166, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 44, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 103, Potassium (mg) 77, calcium (mg) 20, iron (mg) 1, Percent Daily Values are
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Old November 18, 2012   #79
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Pumpkin Spice Loaves

By Better Homes and Gardens

2 cups coarsely chopped black walnuts or a mixture of chopped walnuts and hazelnuts (filberts)
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 teaspoon freshly grated nutmeg or ground nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, softened
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla
4 eggs
1 15-ounce can pumpkin
1/2 cup milk
1/4 cup maple-flavored syrup
1 cup whipping cream
1/2 teaspoon freshly grated nutmeg or ground nutmeg

• Butter two 8x4x2- or 9x5x3-inch loaf pans.
• Place nuts in bottom of prepared pans; set aside.
• Stir together flour, baking powder, cinnamon, 3/4 teaspoon nutmeg, soda, and salt.
• Set aside.
• In a very large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds.
• Add granulated and brown sugars and vanilla; beat 1 to 2 minutes or until well combined.
• Add eggs, 1 at a time, beating just until combined after each. (Mixture may look curdled.)
• Beat in pumpkin.
• Add flour mixture and milk alternately, beating on low speed until well blended after each addition; scrape sides of bowl.

• Pour batter into prepared pans and smooth tops with a rubber spatula.
• Bake in a 350 degree F oven about 1 hour or until a wooden toothpick inserted near center comes out clean.
• Cool loaves in pans on wire rack for 15 minutes.
• Loosen edges with a narrow metal spatula and remove from pans.
• Cool completely on wire racks, nut side up.
• Store in an airtight container in a cool place up to 2 days.

• To serve, place cakes, nut side up, on a serving plate.
• Brush tops with 2 tablespoons of the maple-flavored syrup.
• In a chilled bowl beat whipping cream, remaining 2 tablespoons syrup, and 1/2 teaspoon nutmeg just until stiff peaks form.
• Serve the cream in a bowl with the cake.

Makes 2 loaves (16 to 20 servings).
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