Shirley’s Kitchen was a little micro catering business that for a while provided the on-site lunch service at the Jackson Lab in Bar Harbor, Maine. 💕 RIP Shirley Hamill Ensler (1949-2016) Now Shirley's children and grandchildren share recipes here, plus maybe a couple other tidbits. ツ
Showing posts with label Pumpkin. Show all posts
Showing posts with label Pumpkin. Show all posts
Pumpkin Cranberry Bread
- 1½ cups flour
- ½ teaspoon of salt
- 1 cup sugar
- 1 teaspoon baking soda
- 1 cup pumpkin purée
- 1/3 cup melted butter
- 2 eggs, beaten
- ¼ cup water
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon allspice
- 1 teaspoon ground ginger
- ½ cup chopped toasted walnuts or pecans
- ½ cup frozen cranberries (or more, if you like)
Preheat oven to 350°F. In a medium sized bowl, sift together the flour, salt, sugar, and baking soda. Mix the pumpkin, melted butter, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, until just incorporated. Do not over-mix. Fold in the candied ginger and chopped nuts. Spoon mixture into a bread pan (or a muffin pan). Bake for 60-65 minutes if making a loaf and for 25-30 minutes if making muffins. Check for done-ness with a toothpick inserted into the center of a muffin. If it comes out clean, it's done. Cool on a rack.
Golden Pumpkin Twists from Dianne
- ⅓ cup light margarine, melted
- 1 cup pumpkin, canned
- 1 cup fat-free milk
- 2 whole eggs
- 2 pkgs dry yeast
- 5 cups unbleached flour
- ½ cup granulated sugar
- 1 whole egg white, slightly beaten
- 1 teaspoon salt
- 1 teaspoon water
In a small saucepan, heat margarine and milk to 105-115 degrees. Dissolve yeast in warm milk mixture. Stir in sugar and salt. In a mixing bowl, combine yeast mixture, pumpkin, two eggs, and 4 cups of the flour. Beat for three minutes. Gradually add remaining flour. On a lightly floured surface, kneed dough until smooth, working in additional four as necessary to form stiff dough. Place in a mixing bowl coated with cooking spray. Cover tightly with plastic wrap. Cover, let rise in warm, draft-free place until doubled in size (1 hour).
Punch down dough. Knead a few time to work out bubbles. On a lightly floured surface, roll out dough into a 10 x 24 inch rectangle, if dough resists rolling, allow to rest ten minutes. Cut into 24 strips 10 inches long and 1 inch wide. Tie each strip into a knot. Place on lightly sprayed baking sheet. Cover and let rise in draft-free place for 30 minutes.
In a small bowl, combine egg white and water. Brush on rolls. Bake 350 degree preheated oven for 25 minutes, or until golden brown.
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