Sunday, September 25, 2011
1 cup white sugar
1/2 cup firmly packed brown sugar
3 egg whites (or 2 T. dryPowdered Egg + 1/4 C. Water)
1/2 cup fat-free milk (1-1/2 T. Dry Powdered Milk + 1/2 C. Water)
1/4 cup canola oil (1/4 cup white or pinto bean puree)
2 cups whole wheat flour
2-1/2 tsp. Baking Powder
2 tsp. pumpkin pie spice
1/4 tsp. salt
PREHEAT oven to 350ºF. Grease a nonstick 9×5-inch loaf pan; set aside. Mix pumpkin, 1 cup granulated sugar, the brown sugar, 3 of the egg whites, milk and oil in large bowl. Add flour, baking powder, pie spice and salt; stir just until moistened.
SPOON the pumpkin batter into prepared pan.
BAKE 1 hour to 1 hour 5 min. or until wooden toothpick inserted in center comes out clean. Run knife or thin spatula around edges of pan to loosen bread; cool in pan on wire rack 10 min. Remove bread from pan to wire rack; cool completely.
Thursday, September 15, 2011
Friday, September 9, 2011
1 Tbsp. yeast
1/2 c. sugar
2/3 c. shortening (I used unsalted butter)
1 cup mashed potatoes (you can use instant too)
2 c. milk
1/2 c. warm water
1 tsp. salt
6-7 c. flour (I used half wheat, half white)
Dissolve the yeast in the warm water. Add sugar, salt and shortening to 2 cups scalded milk. Add to the yeast. Add eggs, potatoes, and flour. Mix it up and roll out about 1/2 an inch thick. You'll have to judge how thick you want your doughnuts. Cut them out and lay them on a clean cloth to rise for an hour. Fry in hot oil.
Once they are fried, before they cool down, throw them in the bowl of glaze and make sure they are covered, then place them on a pan to cool. It's best to eat them while they are still warm because they are crunchy on the outside and soft on the inside. Mmm!
1/2 c warm water
1 to 2 tsp vanilla
Start with warm water, add vanilla and then add powdered sugar. Do not make it too thick or too runny. You can also roll them in cinnamon and sugar or put frosting on top.