I must confess, I am losing steam and interest with this daily recipe posting. I will rally, however I think that the days of creating recipes are about at an end because the week leading to Samhuinn will be a busy one. So that being said I am leaving today's recipe, a favorite of mine from Samhuinn feasting past. I cannot recall where I found it but they are YUMMY!
Pumpkin Spice Crescent Rolls
1 3/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground nutmeg
1/8 tsp salt
3/4 cup canned pumpkin
3 Tbsp olive oil
2 Tbsp brown sugar
2 tsp granulated sugar
1/4 tsp ground cinnamon
Combine flour, baking powder, baking soda, nutmeg and salt. In a separate bowl, mix pumpkin, oil, and brown sugar. Combine pumpkin mixture and flour mixture and stir with a fork. Form into a ball.
Gently knead dough ball on lightly floured surface for 10 to 12 strokes. Divide dough in half and roll each half to a 10-inch circle. Cut each circle into 8 wedges. Beginning with the wide end of each wedge, loosely roll towards point. Curve gently into a crescent and place point side down on a foil lined baking sheet.
Combine the sugar and cinnamon. Sprinkle generously over the rolls. Bake at 400 degrees for 9 to 11 minutes or until golden brown. Best when served warm.
SOURCE: unknown
Showing posts with label pumpkin. Show all posts
Showing posts with label pumpkin. Show all posts
19 October 2011
Day 19-31 Days of Samhuinn Cooking-Spiced Pumpkin and Date Scones
I also make these with toasted nuts on occasion, if I am feeling ambitious. These are delicious served with spiced pumpkin or apple butter. The sifting is necessary to bring a bit of lift to this heavier flour. If you do not have buttermilk then equal amounts of milk with a tsp or two of vinegar to sour it will work in a pinch.
Spiced Pumpkin and Date Scones
2 cups white whole wheat flour
2 tsp pumpkin pie spice*
1 tsp baking soda
2 tsp cream of tartar
1 tsp sea salt
1/3 cup demarera sugar
1/2 cup cold unsalted butter, cubed
1/2 cup chopped dates
1/2 cup canned pumpkin (not the pie mix)
1/3 cup buttermilk (might need a bit more)
Preheat oven to 400*
Sift first 5 ingredients into a large mixing bowl. Stir in sugar.
Cut butter (I use my fingers and rub it in) into flour mixture until it resembles coarse breadcrumbs.
Stir in dates and pumpkin and slowly add buttermilk until dough is soft but not sticky.
Now here you have a few options. Either spoon out dough onto a parchment-lined baking sheet or press out on a floured surface until 1in thick circle and slice into 8ths or cut with 2 in round cookie cutter.
Bake about 10 min or until golden. Serve warm.
~Stephanie Lowell-Libby
*Pumpkin Pie Spice
4 teaspoons cinnamon
2 teaspoons nutmeg
1 tsp cloves
1/2 tsp ginger
Mix and store in a small container.
Yields 8 teaspoons
Spiced Pumpkin and Date Scones
2 cups white whole wheat flour
2 tsp pumpkin pie spice*
1 tsp baking soda
2 tsp cream of tartar
1 tsp sea salt
1/3 cup demarera sugar
1/2 cup cold unsalted butter, cubed
1/2 cup chopped dates
1/2 cup canned pumpkin (not the pie mix)
1/3 cup buttermilk (might need a bit more)
Preheat oven to 400*
Sift first 5 ingredients into a large mixing bowl. Stir in sugar.
Cut butter (I use my fingers and rub it in) into flour mixture until it resembles coarse breadcrumbs.
Stir in dates and pumpkin and slowly add buttermilk until dough is soft but not sticky.
Now here you have a few options. Either spoon out dough onto a parchment-lined baking sheet or press out on a floured surface until 1in thick circle and slice into 8ths or cut with 2 in round cookie cutter.
Bake about 10 min or until golden. Serve warm.
~Stephanie Lowell-Libby
*Pumpkin Pie Spice
4 teaspoons cinnamon
2 teaspoons nutmeg
1 tsp cloves
1/2 tsp ginger
Mix and store in a small container.
Yields 8 teaspoons
14 October 2011
Day 14-31 Days of Samhuinn Cooking-Spiced Pumpkin and Mushroom Risotto
If you haven't noticed, I love mushrooms. I especially love wild mushrooms such as chanterelles and morels. I find them very Samhuinn-y and adore them in dishes this time of year. For this recipe they can be subbed with porcini or shiitake mushrooms. Also, to mix it up a bit if using fresh pumpkin, try pureeing half the pumpkin and roasting the diced second half and adding it to the risotto
Spiced Pumpkin and Mushroom Risotto
2 large shallots, minced
2-3 cloves garlic, minced (or more)
1/4-1/2 cup olive oil
2 cups arborio rice
1 cup dry white wine
5-6 cups of hot vegetable stock
2 cans organic pumpkin (or if you have fresh pumpkin 2 cups of finely diced and pureed)
1 cup chanterelles, large dice
1 cup morels, sliced lengthwise
1/2 cup grated Parmesan
1/2 Tb fresh thyme, minced
1/4 tsp ground nutmeg
1/4 tsp ground coriander
Salt and black pepper to taste
toasted pumpkin seeds, garnish (opt)
In a medium saucepan over medium-high heat, warm olive oil and saute shallots and garlic. Add rice and stir to coat rice with oil.
Add wine and continue stirring until wine has been absorbed. Add 3 cups of the hot veg stock so that rice is completely covered. Add more if needed.
Continue to cook, stirring frequently until stock is absorbed.
Add 1 cup of hot stock and continue to cook and stir until liquid is absorbed, repeat with last 1-2 cups. Rice should be chewy and much of the liquid absorbed.
Stir in pumpkin, thyme, nutmeg mushrooms and parmesan and turn heat to low and let cook 5 min. Salt and pepper to taste and serve.
~Stephanie Lowell-Libby
More Samhuinn recipes- at Hearth and Home Witchery
Spiced Pumpkin and Mushroom Risotto
2 large shallots, minced
2-3 cloves garlic, minced (or more)
1/4-1/2 cup olive oil
2 cups arborio rice
1 cup dry white wine
5-6 cups of hot vegetable stock
2 cans organic pumpkin (or if you have fresh pumpkin 2 cups of finely diced and pureed)
1 cup chanterelles, large dice
1 cup morels, sliced lengthwise
1/2 cup grated Parmesan
1/2 Tb fresh thyme, minced
1/4 tsp ground nutmeg
1/4 tsp ground coriander
Salt and black pepper to taste
toasted pumpkin seeds, garnish (opt)
In a medium saucepan over medium-high heat, warm olive oil and saute shallots and garlic. Add rice and stir to coat rice with oil.
Add wine and continue stirring until wine has been absorbed. Add 3 cups of the hot veg stock so that rice is completely covered. Add more if needed.
Continue to cook, stirring frequently until stock is absorbed.
Add 1 cup of hot stock and continue to cook and stir until liquid is absorbed, repeat with last 1-2 cups. Rice should be chewy and much of the liquid absorbed.
Stir in pumpkin, thyme, nutmeg mushrooms and parmesan and turn heat to low and let cook 5 min. Salt and pepper to taste and serve.
~Stephanie Lowell-Libby
More Samhuinn recipes- at Hearth and Home Witchery
11 October 2011
Day 11-31 Days of Samhuinn Cooking-Chai-spiced Pumpkin Cheesecake
One day I will capture a photo of this glorious treat. Pixie and I love chai, pumpkin and cheesecake so we played about one day and created this bit of scrumminess.
Chai-spiced Pumpkin Cheesecake
2 cups crushed ginger snaps
1/4 cup of melted butter
4 packages (8 oz. each) cream cheese, softened
1 1/2 cups granulated sugar
4 eggs
1 (15oz) can pumpkin (not pie mix)
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground cardamom
1/2 tsp ground star anise
1/4 tsp ground black pepper
Heat over to 300*F
Grease a 9-in springform pan and wrap the outside with heavy duty aluminum foil. This recipe uses the waterbath cooking method so heavy duty foil is a MUST to prevent the water leaking through and ruining the cheesecake.
In a small bowl, mix gingersnaps and butter and press into the springform pan to cover the bottom and up the sides 1 inch in height.
Bake for 8 to 10 minutes or until set. Cool 5 minutes.
In a large bowl, beat cream cheese and sugar with a mixer until fluffy. Beat in eggs, one at a time, until blended. DO NOT over mix. Stir in pumpkin and spices until just combined, leaving it a bit swirled is good too.
Spread into pan over crust.
Place the foil-wrapped pan in a shallow baking pan. Add very hot water to the pan, filling halfway. Being careful to not spill water into the cheesecake.
Bake for 1 hour and 20 min or until the outer 2 inches of the cake has set and the center still jiggles a bit when moved. Shut off oven and crack oven door and allow cheesecake to sit in the oven for 35 min
Remove from oven and transfer cheesecake pan to a cooling rack and allow to cool for 30-60 minutes.
Cover pan with foil loosely and refrigerate 6-8 hours or overnight. Allowing the cheesecake overnight allows the spices to really meld with the cake.
16 servings
~Stephanie Lowell-Libby
Chai-spiced Pumpkin Cheesecake
2 cups crushed ginger snaps
1/4 cup of melted butter
4 packages (8 oz. each) cream cheese, softened
1 1/2 cups granulated sugar
4 eggs
1 (15oz) can pumpkin (not pie mix)
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground cardamom
1/2 tsp ground star anise
1/4 tsp ground black pepper
Heat over to 300*F
Grease a 9-in springform pan and wrap the outside with heavy duty aluminum foil. This recipe uses the waterbath cooking method so heavy duty foil is a MUST to prevent the water leaking through and ruining the cheesecake.
In a small bowl, mix gingersnaps and butter and press into the springform pan to cover the bottom and up the sides 1 inch in height.
Bake for 8 to 10 minutes or until set. Cool 5 minutes.
In a large bowl, beat cream cheese and sugar with a mixer until fluffy. Beat in eggs, one at a time, until blended. DO NOT over mix. Stir in pumpkin and spices until just combined, leaving it a bit swirled is good too.
Spread into pan over crust.
Place the foil-wrapped pan in a shallow baking pan. Add very hot water to the pan, filling halfway. Being careful to not spill water into the cheesecake.
Bake for 1 hour and 20 min or until the outer 2 inches of the cake has set and the center still jiggles a bit when moved. Shut off oven and crack oven door and allow cheesecake to sit in the oven for 35 min
Remove from oven and transfer cheesecake pan to a cooling rack and allow to cool for 30-60 minutes.
Cover pan with foil loosely and refrigerate 6-8 hours or overnight. Allowing the cheesecake overnight allows the spices to really meld with the cake.
16 servings
~Stephanie Lowell-Libby
10 October 2011
Day 10-31 Days of Samhuinn Cooking-Stuffed Samhuinn Pumpkins
The sweet recipes will return later this week once Pixie is off her steroids. She gets borderline diabetic these weeks so we have to adjust the diets accordingly, which means limited sugar and carbs. For carnivores, this recipe can easily include some ground meat-cut the mushrooms down to 1/2 to 1 cup, and add 1/2lb of browned meat. Sub meat stock for veg if you wish.
Stuffed Samhuinn Pumpkins
4 small pumpkins (individual serving size or large enough to hold 1 1/2 - 2 cups of stuffing)
3 cups cooked wild rice
1 cup coarse bread crumbs
1/2 cup chopped pecans (I usually do a full cup)
2 cup chopped mushrooms
1/2 cup chopped onion
1/2 cup celery, diced
1/2 cup carrots, diced
3 cloves garlic, minced
1/4 cup butter or olive oil
2 cups vegetable or garlic stock
1 tsp dried thyme
1/2 tsp winter savoury
pinch of grated nutmeg
salt & pepper, to taste
1 cup applesauce
1/4 cup apple cider
Cut a hole in the top of 4 well washed pumpkins, saving the lids. Clean out the seeds and string, rub olive oil on all surfaces. Season the inside with salt & pepper. Arrange them in a baking dish and set aside.
Saute onion, garlic, celery and carrot in 1TB olive oil until soft. Add the pecans and mushrooms and saute about two minutes. Mix in the bread crumbs, herbs and salt and pepper to taste. Divide the mixture evenly among the four pumpkins. Pour 1 cup stock into the pan around the outside of the pumpkins. Dot generously with butter, put the lids back on the pumpkins and cover loosely with foil.
Bake at 350 degrees for 40 minutes, or until the pumpkin is very soft and well done. Add more veg/garlic stock to the dish if too much evaporates during baking as you want these moist.
Remove the pumpkins from the pan and onto serving dish(es). Strain the juices from the baking dish into a measuring cup, add broth until the liquid equals 2 cups. Pour into small saucepan and add the apple sauce and apple cider, and bring to a boil and allow to reduce slightly. Drizzle over the pumpkins. Serve.
~Stephanie Lowell-Libby
Stuffed Samhuinn Pumpkins
4 small pumpkins (individual serving size or large enough to hold 1 1/2 - 2 cups of stuffing)
3 cups cooked wild rice
1 cup coarse bread crumbs
1/2 cup chopped pecans (I usually do a full cup)
2 cup chopped mushrooms
1/2 cup chopped onion
1/2 cup celery, diced
1/2 cup carrots, diced
3 cloves garlic, minced
1/4 cup butter or olive oil
2 cups vegetable or garlic stock
1 tsp dried thyme
1/2 tsp winter savoury
pinch of grated nutmeg
salt & pepper, to taste
1 cup applesauce
1/4 cup apple cider
Cut a hole in the top of 4 well washed pumpkins, saving the lids. Clean out the seeds and string, rub olive oil on all surfaces. Season the inside with salt & pepper. Arrange them in a baking dish and set aside.
Saute onion, garlic, celery and carrot in 1TB olive oil until soft. Add the pecans and mushrooms and saute about two minutes. Mix in the bread crumbs, herbs and salt and pepper to taste. Divide the mixture evenly among the four pumpkins. Pour 1 cup stock into the pan around the outside of the pumpkins. Dot generously with butter, put the lids back on the pumpkins and cover loosely with foil.
Bake at 350 degrees for 40 minutes, or until the pumpkin is very soft and well done. Add more veg/garlic stock to the dish if too much evaporates during baking as you want these moist.
Remove the pumpkins from the pan and onto serving dish(es). Strain the juices from the baking dish into a measuring cup, add broth until the liquid equals 2 cups. Pour into small saucepan and add the apple sauce and apple cider, and bring to a boil and allow to reduce slightly. Drizzle over the pumpkins. Serve.
~Stephanie Lowell-Libby
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