Ingredients
1 tbsp active dry yeast
1/4 cup warm water
1 cup milk, skim
1/4 cup vegetable oil
2 tbsp sugar
1/2 tsp salt
5 cup whole wheat flour
1 (5 1/2 c)
16 oz pumpkin, canned
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/2 cup dark raisins or currents
2 tbsp margarine
2 tbsp honey
Directions
Soften yeast in the water. Combine the milk, oil, and salt in a
large bowl with 2 cups of the flour. Add yeast mixture, pumpkin,
cinnamon, nutmeg, cloves, and raisins. Mix well. Stir in 3 more cups
of flour. Beat. Transfer to an oiled bowl, cover with damp towel, and
let raise in in a warm place until doubled in bulk (about 1 hour).
Punch down dough and turn onto a lightly flour surface and knead in
the remaining flour to make a smooth elastic dough, about 5 minutes.
Melt the margarine and honey together in a saucepan. Break off
2-inch of the dough and shape into balls. Dip the honey mixture.
Place in an oiled 10-inch tube pan. Cover and let raise until doubled
(about 1 hour). Bake in a 350 F oven for 50 to 60 minutes. Cool 10
minutes before removing from the pan. Serve warm.
Food Exchange per serving: 1 BREAD EXCHANGE plus 1 FAT EXCHANGE plus 1
FRUIT EXCHANGE
CHO: 25g; PRO: 4g; FAT: 4g; CAL: 144
Servings: 25 servings
Pumpkin Tea Ring Recipe brought to you by Recipe Ideas
Categories: Beverages; Drink; Pumpkin; Squash; Vegetable
The History of Recipes
Historians have traced the existence of recipes back into the distant past, at least as far as the early Egyptians, and quite possibly further than that. However, in the main part, these old cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the oldest recipe discovered, according to academics is a collection of ancient tablets in ancient Sumerian which describe 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 tried it feel `blissful`. Progressing into The time of the romans 25BC a man called Apicius assembled a number of documents describing recipes enjoyed by his fellow Romans. In his publication, he tells us how the meals were split into appetizers, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the ancient cooks made use of a wide range of aromatic flavors, including a few that are still present in modern kitchens like thyme, rue and dill. Over the following few centuries, the powerful families of Wesstern Europe competed with each other to serve the best banquets, and consequentially the best cooks and their recipe collections were at a premium. Nevertheless, it was during the 1800s that cookery and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to assembling, trying out, and recording recipes to help cooks of their time. By the arrival of the twentieth century, recipe publications were in high demand, due to better eduction, more leisure time and having more disposable income. The introduction of television brought us cooking programs and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, allowing us all to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Pumpkin Tea Ring recipe.
