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A Couple Thanksgiving Experiments
By Char | November 21, 2007
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Every few years at the holidays I like to try a few new recipes. I like the traditional foods, but just like to add something new once in a while. This is the year for Pumpkin Dinner Rolls and the Ultimate Pumpkin Pie.
A couple of years ago a friend made the Pumpkin Dinner rolls for our church’s Thanksgiving meal and I have wanted to try them every since. The Ultimate Pumpkin Pie recipe is one I saw a few weeks ago and thought it really sounded good and not too different from traditional pumpkin pie.
Pumpkin Dinner Rolls
Ingedients:
- 2 teaspoons active dry yeast
- 1 1/2 cups warm water (110 ato 115 degrees)
- 1 1/4 cups canned pumpkin
- 1/2 cup butter, softened
- 1/3 cup sugar
- 2 eggs
- 2 teaspoons salt
- 2 1/2 cups whole wheat flour
- 4 1/2 to 5 cups all-purpose flour
Directions:
- In a large mixing bowl, dissolve yeast in warm water.
- Add the pumpkin, butter, sugar, eggs, salt and whole wheat flour; beat until smooth.
- Stir in enough all-purpose flour to make a soft dough.
- Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
- Place in a greased bowl, turning once to grease top.
- Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; divide into three portions.
- Roll each portion into a 12-inch circle; cut each circle into 12 wedges.
- Roll up wedges from the wide end and place pointed side down. 2 inches apart on greased baking sheets.
- Curve ends to form crescents.
- Cover and let rise until doubled, about 30 minutes.
- Bake at 400 degrees for 12 to 15 minutes.
- Remove to wire racks.
Makes 3 dozen.
The Ultimate Pumpkin Pie
Crust
- 1 1/4 cups all purpose flour
- 1/2 cup powdered sugar
- 1/2 cup chilled butter (1 stick) cut into pieces
- 3 tablespoons whipping cream
- Preheat oven to 350 degreesF.
- Blend first 3 ingredients in processor until mixture resembles coarse meal.
- Add cream and process until moist lumps form.
- Gather dough into ball, flatten into disk.
- Wrap in plastic; chill 15 minutes.
- Roll out dough on floured surface to 14-inch round.
- Transfer dought to 9-inch glass pie dish.
- Trim overhand to 1 inch.
- Fold overhand under.
- Make cut in crust edge at 1/2 inch intervals.
- Blend alternate edge pieces inward.
- Freeze 15 minutes.
- Line crust with foil, pressing firmly.
- Bake until sides are set, about 10 minutes.
- Remove foil.
- Bake crust until pale brown, about 10 minutes more.
- Reduce oven temperatue to 325 degrees.
Filling
- 3/4 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon packed golden brown sugar
- 3/4 teaspoon Watkins ground ginger
- 1/4 teaspoon salt (generous)
- 2 teaspoons Watkins ground cinnamon
- 1 can solid pack pumpkin (16 ounce)
- 1/2 cup sour cream
- 3 large eggs, beaten to blend
- 1/4 cup apricot preserves
- 3/4 cup whipping cream
- Using whisk, mix first 6 ingredients in bowl until no lumps remain.
- Blend in pumpkin, whipping cream, sour cream and eggs.
- Spread preserves over crust; pour in filling.
- Bake until filling puffs at edges and center is almost set about 55 minutes.
- Cool on rack.
- Cover; chill until cold. (Can be made 1 day ahead.)
Topics: Bread, Cooking, Dessert, Recipes |