Here are some holiday recipes you might want to consider making ...
Pumpkin Crescent Rolls
Orange - Cranberry Bread
Cinnamon Ribbon Bread
* Exported from MasterCook *
Pumpkin Crescent Rolls
Recipe By : Better Homes and Gardens
Serving Size : 16 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Diabetic Low Fat
Holidays
Amount Measure Ingredient -- Preparation Method
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1 3/4 C All-Purpose Flour
1/4 Tsp Ground Cinnamon
1 Tsp Baking Powder
1/4 Tsp Baking Soda
1/4 Tsp Ground Nutmeg
1/8 Tsp Salt
3/4 C Canned Pumpkin
3 Tbsp Cooking Oil
2 Tbsp Brown Sugar
2 Tsp Granulated Sugar
The flavor of these biscuit-like rolls will remind you of pumpkin pie.
In a medium mixing bowl combine flour, baking powder, baking soda, nutmeg,
and salt.
In a small mixing bowl combine the pumpkin, oil, and brown sugar. Add
pumpkin mixture to dry mixture, stirring with a fork until combined. Form
into a ball.
Line a large baking sheet with foil. Turn dough out onto a lightly floured
surface. Knead dough gently for 10 to 12 strokes. Divide dough in half.
Roll each half to a 10-inch circle. Cut each circle into 8 wedges. To
shape, begin at the wide end of each wedge and loosely roll toward the
point. Place point sides down, about 2 inches apart, on the prepared baking
sheet. Curve ends of rolls slightly.
Combine the granulated sugar and cinnamon; sprinkle over crescents. Bake in
a 400F oven for 9 to 11 minutes or until golden brown. Serve warm.
Makes 16 rolls.
Make-Ahead Tip: Prepare, bake, and cool rolls. Freeze in a freezer
container or bag up to 1 month. Wrap frozen rolls in foil and thaw at room
temperature for 2 hours; reheat in a 375F oven for 3 to 5 minutes.
Nutritional facts per serving:
fiber: 1g, starch: 1 diabetic exchange, carb: 3g , pro: 1g, sod: 60 mg, sat
fat: 0g, total fat: 3g, calories: 80
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* Exported from MasterCook *
Orange - Cranberry Bread
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread Machine Breads/Muffins/Rolls
Holidays Low Fat
Fruits Grains
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 C Dried cranberries
Zest from 1 orange
2 C White bread flour
2 C Whole wheat flour
2 1/4 Tsp Yeast
1 Tbsp Sugar -- Or
Honey
1 Tsp Salt
2 Tsp Cinnamon -- (To 3 Tbsp)
Juice from the orange plus -- Plus
Water to make 1 1/2 cups
Put all the ingredients except the dried cranberries into the bread machine
and push "Start". Add the dried cranberries at the sound of the
beep. When the loaf if done remove it from the baking pan and place on a
cooling tray. Don't cut into it for 30 min to allow it to cool down
completely.
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* Exported from MasterCook *
Cinnamon Ribbon Bread
Recipe By : Parents magazine, November 1986
Serving Size : 20 Preparation Time :1:10
Categories : Breads/Muffins/Rolls Desserts
Holidays Bread-Bakers Mailing List
Quick Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 3/4 Cups All-purpose flour
2 1/2 Teaspoons Baking powder
1/2 Teaspoon Salt
3/4 Cup Butter or margarine
1 1/4 Cups Sugar -- divided
3 Eggs
1 1/2 Teaspoons Vanilla extract
1 Cup Sour Cream
2 Teaspoons Cinnamon -- ground
1/2 Cup Pecans -- chopped
Preheat oven to 350F.
Combine flour, balking powder, and salt in a small bowl until well blended.
In a large bowl, beat butter and 1 cup of the sugar until creamy and light.
Beat in eggs, one at a time and vanilla until well blended.
Beat in flour mixture and sour cream, alternately, beginning and ending
with the dry ingredients.
In a small bowl, combine remaining 1/4 cup sugar and the cinnamon.
Spoon about one third of the batter into greased and floured 9 x 5-inch
loaf pan.
Sprinkle with one third of the cinnamon mixture.
Repeat with remaining batter and cinnamon mixture until all is used up.
Sprinkle the top of the bread with pecans, pressing them in slightly with
your fingers.
Bake 50 to 55 minutes, or until a wooden pick inserted in the middle comes
out clean. Cool bread 10 minutes in the pan on a wire rack. Remove from pan
and cool completely on rack.
Cut loaf into 9 slices then cut each slice in half.
Yield: 1 loaf
Preparation Time: 15 minutes
Baking Time: 50 to 55 minutes
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