Now that my eyes are open to the many things that can be done with pumpkin, I’m excited to try more and more recipes. Unfortunately, many call for fresh ingredients. Sometimes making them out of food storage works well (with a little tweeking); sometimes it doesn’t. I was happy when I got this butter spread to work. The sugar really enhances the cranberries, and it was spreadable and yummy.
- 2 1/4 cups whole wheat flour, ground from about 1 ½ cups hard white wheat
- ¼ cup brown sugar
- 2 teaspoons baking powder
- 1 ½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup butter powder
- 1 Tablespoon egg powder
- ½ cup canned pumpkin
- ½ cup milk
- 2 Tablespoons chopped pecans, optional
In a large bowl, combine 2 1/4 cups of the ground flour with the brown sugar, baking powder, pie spice, salt, baking soda, butter and egg powders.In a small bowl, whisk pumpkin and milk; add to crumb mixture just until moistened. Stir in pecans if desired. Turn dough onto a floured surface; knead 10 times. Roll 1/2 -1 inch thick. Cut with biscuit cutter, place on a greased baking sheet.Bake at 400∞ for 12-15 minutes or until golden brown. Serve warm with . . .
- 3 Tablespoons dried cranberries
- ½ cup boiling water
- ½ cup margarine powder
- 2 Tablespoons water
- 4 Tablespoons powdered sugar
minutes; drain and chop. In a small mixing bowl, beat butter with 2 Tablespoons water until it is well incorporated. Add powdered sugar and cranberries; mix well. Cover and refrigerate for at least 1 hour. Use as a spread on fresh baked goods.
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