PUMPKIN BEIGNETS
Steps:
- Dissolve the yeast in 1/2 cup of very hot water with the salt. Combine the dissolved yeast with 1 cup of the flour and mix until smooth. Form the yeast-flour mixture into a ball and place in a large bowl. Cover with a dishcloth and set in a warm place for 1 hour, until the yeast-flour mixture has doubled in size.
- Meanwhile, beat the eggs until frothy. Add the remaining flour and the oil and mix well with a wooden spoon. Let stand while the yeast-flour mixture rises.
- When the yeast-flour mixture has doubled in size, combine it with the egg-flour mixture. Stir in the pumpkin puree and the brandy. Beat with a wooden spoon until the batter is smooth. Let stand for 1 hour. The dough should be elastic.
- In a frying pan, pour in enough vegetable oil to reach a depth of about 1 1/2 inches. Heat the oil to 360 degrees. Using a soupspoon or a tablespoon, drop spoonfuls of dough into the hot oil. Fry until golden brown, about 1 minute on each side. Drain the beignets on paper towels. Roll them in the confectioners' sugar.
Nutrition Facts : @context http, Calories 76, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 4 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 15 milligrams, Sugar 2 grams, TransFat 0 grams
PUMPKIN PATCH BISCUITS
I got smart and started making double batches of these moist, fluffy biscuits to meet the demand. My dad loves their pumpkiny goodness and requests them for Christmas, Father's Day and his birthday. -Liza Taylor, Seattle, Washington
Provided by Taste of Home
Time 40m
Yield 6 biscuits.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, brown sugar, baking powder, salt and baking soda. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Combine pumpkin and buttermilk; stir into crumb mixture just until moistened. , Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased baking sheet. , Bake at 425° for 18-22 minutes or until golden brown. Melt remaining butter; brush over biscuits. Serve warm.
Nutrition Facts : Calories 328 calories, Fat 17g fat (11g saturated fat), Cholesterol 44mg cholesterol, Sodium 609mg sodium, Carbohydrate 40g carbohydrate (11g sugars, Fiber 2g fiber), Protein 5g protein.
PUMPKIN BEIGNETS
Make and share this Pumpkin Beignets recipe from Food.com.
Provided by Member 610488
Categories Breakfast
Time 50m
Yield 24 beignets
Number Of Ingredients 14
Steps:
- Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes.
- Combine flour, pumpkin puree, sugar, heavy cream, hot water, egg, shortening, and salt in a large bowl; stir in yeast mixture. Mix dough just until combined and smooth. Let dough rest in bowl, covered with a clean kitchen towel, 30 minutes.
- Transfer dough to a well-floured surface. Pat to about 1/4-inch thickness and cut into 2-inch squares. Cover with a clean kitchen towel and let dough rise in a warm, draft-free area, about 1 to 1 1/2 hours.
- Heat 3 inches of vegetable oil to 350 degrees F in a deep, heavy pot over medium-high heat. Fry beignets until golden brown, about 2 to 3 minutes, turning as soon as they brown on one side.
- Remove with tongs or a slotted spoon and place on paper towels to drain.
- Maple glaze: Combine butter and maple syrup in a medium microwave-safe bowl. Microwave until butter melts. Whisk in powdered sugar until smooth. Drizzle warm beignets with maple glaze and serve immediately.
Nutrition Facts : Calories 147.1, Fat 3.8, SaturatedFat 1.9, Cholesterol 15, Sodium 66.2, Carbohydrate 25.6, Fiber 0.6, Sugar 9.1, Protein 2.6
PUMPKIN BISCUITS
A staple in our holiday bread basket. Originally submitted to ThanksgivingRecipe.com.
Provided by Laura Owen
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Butter one large cookie sheet.
- Stir together the flour, brown sugar, baking powder, salt, nutmeg, cinnamon and ginger. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Stir in the pumpkin and mix to form a soft dough.
- On a lightly floured surface pat the dough out to 1/2 inch thick. Cut out biscuits with a round 2 inch cutter. Place biscuits on the prepared cookie sheet.
- Bake at 400 degrees F (205 degrees C) for 15 to 20 minutes. Serve warm from the oven.
Nutrition Facts : Calories 61.6 calories, Carbohydrate 8.5 g, Cholesterol 6.8 mg, Fat 2.7 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 1.6 g, Sodium 91.7 mg, Sugar 1.3 g
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- Dissolve yeast in a cup of hot water with the salt. Add 1 cup of flour to the yeast mixture and mix until smooth. Form the mixture into a ball and place inside a bowl sprayed with non-stick oil spray, and place in a warm spot covered with kitchen towel. Allow to sit for 1 hour, until yeast mixture as doubled in size.
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- Once the yeast mixture has doubled in size, combine with egg-flour mixture with wooden spoon or paddle attachment with stand mixer. Also add the pumpkin puree and brandy. Once the mixture has combined, place in warm place covered with kitchen towel, and allow to double in size, at least, 1hour.
- [In this step, the mixture will seem very wet and elastic. If it is too wet where it looks it isn’t combining, add ¼ cup of flour until it combines. I only needed to add 1 cup of flour, which I already added to the ingredients in the recipe so you should be okay.]
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- Add 3/4 cup warm water to a small bowl. Sprinkle 1 tsp yeast on top and stir to dissolve. Allow the yeast to activate (about 5 minutes).
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