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Ingredients: for the rolls: iv cups flour 1 loving loving cup pureed pumpkin 1/3 loving loving cup lukewarm water 1/4 loving loving cup butter, melted together with cooled slightly 1/4 loving loving cup nighttime chocolate-brown sugar 1/2 teaspoons salt 1 oz dry out out yeast ii eggs, at room temperature for the filling: iv to 5 tablespoons butter, creamed 3/4 loving loving cup nighttime chocolate-brown sugar ii 1/2 tablespoons Chinese 5 spice powder* Directions: In a large mixing bowl, sprinkle the yeast on the water. Using an electrical mixer with a dough hook combine the yeast, butter, sugar, egg together with pumpkin. Add the flour together with mix on depression until smooth. The mixture should motility a viscid dough at this 4th dimension only it shouldn't sense damp or hold back wet. If it does, mix inwards a small-scale amount of flour. Knead on a floured surface or inwards a stand upwards upwards mixer until smoothen (but withal slightly sticky). Pl

Ingredients: ii cups flour 2/3 loving loving cup lite brownish sugar 3/4 loving loving cup pumpkin puree 1/3 loving loving cup sweetened flaked coconut 1/3 loving loving cup coconut milk 1 egg, at room temperature v tablespoons butter, at room temperature ii teaspoons baking powder 1/4 teaspoon salt Directions: Preheat oven to 350. Grease and flour or spray (with baking spray with flour) 1 loaf pan. In a medium mixing bowl, combine saccharide and butter until fluffy. Add the coconut milk, egg and pumpkin, mix until thoroughly incorporated. Add flour, baking powder, and salt. Mix thoroughly. Pour into prepared loaf pan. Sprinkle with coconut if desired. Bake 45 minutes or until a toothpick inserted into the middle comes out clean. Cool inwards pan well-nigh v minutes thence invert to a wire rack. My thoughts: It has been an incredibly long 4th dimension since I've made a quick bread. Looking back through the archives, I run into that I made a lot of them back inw

Ingredients: 1 loving loving cup buttermilk ii cups flour ii teaspoons baking powder 1/2 teaspoon baking soda ii tablespoons butter unsalted cold, cutting into small-scale pieces 1 1/4 loving loving cup pumpkin pulp* 1/2 tablespoon jarred crushed rosemary pinch salt freshly lay downwards black pepper Preheat oven to 425 degrees. Line a baking canvass amongst parchment paper. In a large bowl mix together flour, sugar, baking powder, baking soda, likewise every bit spices. Add butter likewise every bit amongst a back of a fork, recess the butter until the flour resembles coarse crumbs. In a medium bowl, whisk together the buttermilk likewise every bit pumpkin. Pour pumpkin mixture into the flour mixture likewise every bit stir until only combined. Drop virtually 1/3 loving loving cup of batter virtually 2" apart onto the prepared baking sheet. Bake for 12 - 15 minutes, until golden. Let cool for v minutes, serve warm. *I roasted a carbohydrate pumpkin

Ingredients: for the spätzle: ii eggs 1 loving loving cup pumpkin puree* 1/2 tablespoon butter 3 cups flour 1/2 teaspoon hot paprika pinch salt to serve: 1 medium onion, cutting into half moons 8 oz force mushroom, sliced butter Directions: Bring a large pot of salted body of water to boil. In the bowl of a stand upward upward mixer or inward a medium bowl using a mitt mixer, mix together the eggs, pumpkin together with butter until smooth. Add the flour together with spices together with mix until a thick, if slightly sticky batter forms. Meanwhile, saute the onions together with mushroom inward butter until softened. Place a handful of dough inward a  spätzle maker or a ricer with inchangable plates, using the medium plate. I used a ricer well-nigh identical to this one that I purchased from Aldi. Squeeze the dough over the boiling body of water together with cutting off the noodles past times times running a knife along the b