Fresh Pumpkin-Buttermilk Muffins

Well, I have jumped on the band wagon for things pumpkin ,at least I'm going to try and post pumpkin recipes for this month....This first one is out of the 1001 muffin cookbook...and uses fresh pumpkin....                  
                                                lets get started!

             first off make sure your oven rack is in the center of the oven
                                  second preheat oven to 400 degrees
     third, lightly grease or line your muffin pan with paper baking cups
                      ( you will need a 12 muffin tin)

                                             Shred, grate 1 cup fresh pumpkin
                                   I used a little pumpkin

                                        now on to the mixing of the dry

 

Sorry about the blurriness

In a large bowl, blend together;

1 cup all-purpose flour,

1/2 cup whole -wheat flour,

1/2 cup sugar,

1 teaspoon baking powder,

1 teaspoon Cunningham* English Mixture

( I used cinnamon as this is not available in my area)

1/2 cup finely chopped pecans or hazelnuts

( I left these out)

1/2 teaspoon salt

 

 

In medium bowl,

beat 1 large egg until

light -colored and thick

 

 

beat in

1/4 cup butter that is room temperature,

1/2 cup buttermilk,

1 Tablespoon Amaretto or 1 teaspoon

almond extract.

 

 

Stir in the grated pumpkin

 

 

Combine both mixtures

 

 

spoon batter into prepared muffin baking pan

Bake for 15-20 minutes or until

cake tester or wooden toothpick

inserted in center comes out clean

 

 

cool for 5-7 minutes on wire rack

in pan

 

 

now its time to

enjoy! with herb salsa

in which was posted yesterday

 

 

 

 

Buttermilk Biscuits

Another Biscuit recipe from the 1001 muffin cookbook......
              These would be great with gravy,,,hmmmmm gravy.....

             
                                                       Blue willow saucer and flour sifter

                                      Lets start....
                                                           Buttermilk Biscuits

 

In a large bowl, combine

2 cup all-purpose flour,

2 1/2 teaspoon baking powder,

1/4 teaspoon baking soda,

1 Tablespoon sugar and

1/4 teaspoon salt

 

 

Using a pastry blender or two knives( scissor like )

cut in 6 Tablespoons butter or margarine ,

that has been chilled

 

 

Pour in the 3/4 cup buttermilk all at once

and mix just until dough holds together

 

 

put dough onto floured surface and knead

7-8 times

then Roll out dough into 1/2 inch thickness

 

 

Using a 2- inch cutter cut out as many biscuits as possible

and rework all the scraps until all dough is used

place biscuits on un-greased baking sheet

about 1-inch apart

Brush with melted butter

Bake 10-12 minutes at 425 degrees

Or until tops are golden brown

 

 

Serve warm and

with Prune spread

or just plain

 

 

 

Buutermilk pancakes

Today`s we have pancakes as our bread recipe....it has flour, milk, eggs , so technically a bread right.....
Today1s recipe was found in the 1001 Muffins,biscuits, etc cookbook

                                Let`s Start, because I`m hungry

                                  Remember to preheat large skillet or griddle
                                                 In a large bowl blend together:
                                                    2 cups all purpose flour     
                                                       2 Tablespoons sugar
                                                      2 teaspoon baking powder
                                                      1/2 teaspoon baking soda
                                                        1/2 teaspoon ground nutmeg
                                                       1/2 teaspoon salt

                              Make an indentation in the center of the dry ingredients

                                           In the center of the dry ingredients Add;
                                                  2 large eggs
                                                 2 cups buttermilk or sour milk( remember you can
                                                                      add lemon juice or vinegar to make
                                                                          sour milk)
                                                    2 Tablespoon canola oil
                                  Beat until smooth
                          

                                     Brush griddle with oil or do as I did here

                                                     Drop by heaping serving spoon
                                              of the batter, and cook for 3-5 minutes
                                               or until bottom is golden brown and top
                                                    is speckled with bubbles

                                                           Flip
                                                   Almost done, I`m still hungry ya`ll

 

These really didn`t take no time to make

and boy, are they good....

 

ENJOY!