Recipes

Home

Recipes

Recipes

		Pumpkins Pumpkin Scones* 2 ½ cups flour 2 tablespoons sugar 4 teaspoons baking powder ¼ teaspoon salt 1/3 cup butter 2 eggs (beaten) ½ cup milk ¾ cup pumpkin ¾ cup raisins Milk Sugar Combine flour, 2 tablespoons sugar, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, combine eggs, ½ cup milk, pumpkin, and raisins. Add egg mixture to flour mixture all at once. Stir until just moistened. Turn dough out onto lightly floured surface. Knead dough about10 or 12 strokes, or until dough is nearly smooth. Pat dough into an 8-inch circle, and cut into 8 wedges. Place wedges 1 inch apart on an ungreased baking sheet. Brush with additional milk and sprinkle with sugar. Bake in 400 degree oven for 13 – 15 minutes or until golden brown. * Vegan option This is the way I make it: substitute soy butter for the butter, egg substitute for the eggs, and soy or rice milk for the milk. Pumpkin Cornbread 2 tablespoons brown sugar 1 egg ¾ cup buttermilk ¾ cup pureed pumpkin 1 cup cornmeal 1 cup flour ½ teaspoon salt 1 tablespoon baking powder Combine sugar, egg, buttermilk, and pumpkin. Beat until frothy. Sift together cornmeal, flour, salt, and baking powder. Fold into the wet ingredients and stir until just moistened. Pour batter into a lightly oiled 8-inch square or 9-inch round baking pan. Bake at 350 degrees for 20 – 25 minutes. Spiced Pumpkin Waffles 2 ½ cups flour 1 tablespoon baking powder 2 teaspoons cinnamon 1 teaspoon ginger ½ teaspoon baking soda ½ teaspoon salt ½ teaspoon nutmeg ¼ teaspoon cloves 4 large eggs 2 cups buttermilk 1 cup fresh or canned pumpkin ½ cup dark brown sugar ¼ cup unsalted butter, melted 1 teaspoon vanilla extract Combine flour, baking powder, cinnamon, ginger, baking soda, salt, nutmeg, and cloves in large bowl and set aside. Whisk the eggs, buttermilk, pumpkin, butter, and vanilla together in another large bowl until smooth. While whisking, add the flour mixture and blend until smooth. Cook the batter in a waffle iron according to the manufacturer’s instructions. www.countryliving.com



		Persimmons Cranberry-Persimmon Pie Flaky Pastry (recipe follows) 1 12-ounce package fresh or thawed, frozen cranberries 3 medium-sized Japanese or 5 smaller native persimmons, cut in half and thinly sliced 2/3 cup firmly packed light-brown sugar 3 tablespoons all-purpose flour 2 tablespoons butter, cut into small pieces 1 teaspoon ground cinnamon ¼ teaspoon ground allspice ¼ teaspoon ground nutmeg 1. Prepare Flaky Pastry. Divide pastry in half; wrap one half. On lightly floured surface, roll out other half to 11-inch round. Fit round into 9-inch pie plate. 2. In large bowl, combine cranberries, persimmons, sugar, flour, butter, cinnamon, allspice, and nutmeg. Spoon cranberry mixture into lined pie plate. 3. Heat oven to 425F. On lightly floured surface, roll out remaining half of dough to 11-inch round. Center dough on top of filled pie plate. Pinch pastry together, fold rim under, and crimp edge. With small knife, cut sixteen ½-inch-long slits (or design of your choice) through the dough. Place ie plate on rimmed baking sheet. 4. Bake pie ten minutes. Reduce oven temperature to 350F and continue baking 40 – 45 minutes or until crust is lightly browned and filling bubbles in center. Cool pie in pan on wire rack to room temperature. Cut into wedges and serve. Refrigerate any leftovers. Flaky Pastry: In large bowl, combine 2 cups unsifted all-purpose flour, 1 tablespoon sugar, and ¼ teaspoon salt. With pastry blender or 2 knives, cut in ¼ cup chilled vegetable shortening and ¼ cup (1/2 stick) butter until mixture resembles coarse crumbs. Stir in 5 to 6 tablespoons ice water until dough clings together. Country Living October 1992 Persimmon Oatmeal Cookies 1 stick (1/2 cup) butter or margarine 1 cup sugar 1 egg 1 cup persimmon pulp 1 1/2 cups flour 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon cinnamon and 1 teaspoon nutmeg 1 1/2 cups oatmeal 1/4 cup chopped walnuts In a large-size bowl, cream together butter, sugar, and egg. Add persimmon. Sift together flour, salt, soda, cinnamon, and nutmeg. Add to the creamed mixture and mix into a stiff batter. Fold in oatmeal and walnuts. Drop by spoonfuls onto a greased cookie sheet. Bake at 350° F for 15 minutes. Makes 4 dozen cookies. www.seedtosupper.com