Sunday, October 31, 2010
Sunday, October 17, 2010
1/4 cup warm water (not hot, about 110 degrees)
1 package (2 1/4 teaspoons) active dry yeast
1/3 cup warm milk
1 large egg, beaten
* 15 oz. pumpkin puree, either fresh or canned *
1 tablespoon melted butter
2 cups (approximately) All-Purpose Flour
1 1 /4 cup Whole Wheat Flour
1/2 cup brown sugar
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1 stick butter
2/3 cup white sugar
1/4 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon each of allspice and ginger
* 1 cup chopped pecans *
1/4 teaspoon nutmeg
1/8 teaspoon cloves
Cream Cheese Frosting:
4 ounces cream cheese
1 stick (4 ounces) butter, softened
* 1 1/2 teaspoon vanilla extract *
3/4 teaspoon lemon juice
2 cups powdered sugar
In a large bowl, stir yeast into water to soften. Let rest for 5 minutes before stirring.
Add milk, eggs, pumpkin, butter, 1 1/4 cups whole wheat flour, brown sugar, salt, cinnamon, ginger and cardamom to yeast mixture. Beat vigorously for 2 minutes.
Gradually add remaining flour (all purpose), a little at a time, until you have a dough stiff enough to knead.
Start with about 1 1/2 cups and increase if necessary.
Turn dough out onto a floured surface.
Knead, adding flour as necessary, until you have a smooth, elastic dough.
Prepare the cream cheese frosting.
Add the cream cheese, butter, vanilla, and lemon juice to a small food processor.
(If you don't have a processor or mixer, you can easily stir it by hand.)
Blend until smooth.
Add the powdered sugar 1/2 cup at a time, blending in between, until well mixed.