Ingredients
1 cup canned pumpkin (not pie
1 filling)
2/3 cup skim milk or other form of
1 liquid
1 1/2 cup flour (half white, half ww)
2 tbsp wheat germ
2 tbsp wheat bran
4 tsp baking powder
1 clove garlic, minced
1 pinch nutmeg
1 tsp salt (optional)
Directions
Combine wet, combine dry, mix wet into dry, drop by generous
spoonfuls onto baking sheet squirted with PAM. Bake 20-30 minutes at
450 degrees.
The garlic doesn't really give these a pronounced garlic flavor--it
just eliminates some of the cloying sweetness of the pumpkin. When
these first come out of the oven they are very crisp on the outside
and dense and moist on the inside--sort of like little
mini-spoonbreads. After they cook the texture becomes more uniform
and more like the standard biscuit we all know and love.
Posted by Kirstin Reade Wilcox
Dig. Vol. 12 Issue 19 Nov. 20, 1994. FATFREE Recipe collections
copyrighted by Michelle Dick 1994. Used with permission. Formatted by
Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Servings: 1 servings
Pumpkin Biscuits (Lacto) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Pumpkin; Squash; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be traced way back into ancient history, certainly as far back as the Egypt of the Pharoahs, and possibly even further. However, these, old recipes were just very simple hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to food historians is a series of tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful. During the time of the Romans a man called Apicius compiled some documents describing recipes cooked by wealthy Romans. In his works, he recounts how the meals of wealthy Romans were split into appetizers, main course and desserts, a style of dining still practiced today. Aspicius informs us how the Romans were skilled in the use of a wide range of herbs and spices, including a few that are still present in modern kitchens such as thyme, rue and dill. Moving our culinary historical trip onwards, we have two interesting books published in the 1300s ; a cookery book called `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these two books are unconnected to the indian curry that is popular today, but rather accounts of the types of food served to the nobility of the time. Later on, in the 15th century, knights returning from the crusades brought us many foods and spices from middle-east cuisine, such as basil and coriander. The introduction of these new foods and spices created a torrent in books on cookery, many of which still exist in private libraries. Over the next few hundred years, the wealthy families of Europe competed with each other to serve the most extravagent banquests, and because of this cooks and their recipe collections could command a high salary. Nevertheless, it was during the nineteenth century that fine cooking and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to assembling, verifying, and recording recipes for their fellow cooks to enjoy. When we get to the 20th century, recipe books were in high demand, as a result of higher levels of literacy, more free time and having more money to spend. |
We hope you enjoy this Pumpkin Biscuits (Lacto) recipe.
