Pumpkin Poppers

Weekly Pinterest Challenge: Pumpkin Poppers

Recipe Type: Breakfast

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 24

Ingredients

• 1 3/4 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp allspice
• 1/8 tsp ground cloves
• 1/3 cup vegetable oil
• 1/2 cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• 3/4 cup pumpkin (fresh or canned, but not pumpkin pie filling)
• 1/2 cup low-fat milk
• For Coating
• 1 stick of unsalted butter, melted (I only had salted on hand, and it worked just fine)
• 2/3 cup granulated sugar
• 2 Tbs cinnamon

Instructions

1. Preheat oven to 350° and spray your mini muffin pan with nonstick cooking spray.
2. Combine all the dry ingredients in one bowl and whisk till combined.
3. In another bowl, mix together the remaining ingredients (oil, brown sugar, egg, vanilla, pumpkin and milk).
4. Pour the dry ingredients into the wet and mix until just combined (do not overmix).
5. Using a cookie scoop, fill mini muffin tins until almost full. There should be plenty of batter to do this.
6. Bake for 10-12 minutes.
7. While Poppers are baking, melt butter.
8. In a small bowl combine your sugar and cinnamon.
9. Let the poppers cool for a few minutes before rolling them around in the melted butter and then plunging them into their cinnamon sugar bath.
10. Enjoy!

EZ Bread from Aunt Ohleo

1 1/8 c. warm water
1 3/4 - 2 tsp. active dry yeast
2 Tbsp. sugar (you can use a little more sugar if you like your dough a little sweeter)
3 c. flour
1 Tbsp. vital wheat gluten (remember you don't need as much gluten if you are not using whole wheat flour)
1 tsp. salt
2 Tbsp. nonfat dry milk
1 1/2 Tbps. butter/margarine or oil
1/4 c. potato flakes

Add the ingredients in the order listed into a mixer bowl (like a Bosch or Kitchen-Aid) with a dough hook attachment and mix on low for 10-12 minutes.  Or mix it on the dough cycle in your bread machine.

After all the mixing is complete, if the dough still seems too gooey and you are unable to handle it, add 1 Tbsp. flour at a time, and mix after each addition until the dough is manageable with your hands.

Let rise 45 min - 1 hour, punch down and use to make bread, cinnamon rolls, cookie sheet pizza, rolls, or anything else you can think of!  Let rise after you have made your creation and bake according to the direction of the recipe you are making.

Preheat oven to 375 degrees Fahrenheit.

If you are making it into bread, form into a loaf at this time, place in a loaf pan, let rise in a warm place for 45 min - 1 hour and bake at 375 degrees Fahrenheit for 20-25 minutes until golden brown and sounds hollow when lightly tapped.

If you are making this recipe in a bread machine, follow your bread machine's directions and add the ingredients in the order listed in their recommendations.  (Only one loaf will fit in a bread maker.)

Homemade Ricotta

I've only ever made this with UHT milk but I would guess it would work just fine with normal, store-bought cow milk too.

3 liters whole milk
1 liter cream (whipping cream)

Salt to taste - about 1 tsp.

1/3 c. apple cider vinegar
1/2 tsp. citric acid (OR 1 Tbsp. lemon juice)

Mix vinegar and citric acid together.  (I use a glass measuring cup.)  Set aside for later use.

In a stainless steel pan, bring milk and cream to just shy of a boil (around 190 degrees Fahrenheit), stirring constantly.  (This prevents the milk from scalding and helps it all heat to the same temperature.)  The milk and cream should just start to foam around the edges.

Turn off heat and add vinegar mixture, stirring slightly.  Let rest until cooled.  The milk proteins and the whey will start to separate.

Once cooled, put a colander over a bowl (or pan).  (You will want the colander to sit high enough over the bowl to give the whey enough room to run off.)  Inside the bowl, place a butter muslim cloth.  (I use a flour sack towel which works but requires more time to drain.)  Pour ricotta mixture through the cloth-covered colander and allow the mixture to drain.

Once it has drained to your desired texture (about an hour for me), place in an airtight container.   At this point, stir in the salt to taste.  Mix well and then store in the refrigerator.

Reserve whey for making bread.  It is also useful in "feeding" plants.

Super yummy and great on toast, as a spread for sandwiches, in lasagna, and so many other yummy places!