Cinnamon Rolls
Pumpkin bread recipes and are suitable for diabetics, Too! How about trying Pumpkin Dinner Rolls Crescent!
The bright orange pumpkins dotting the fields now or adding color to the farmers markets and the halls of the grocery store are chocked full of nutrients healthy for our enjoyment. Here are three bread recipes to help you enjoy the reward. There are two quick bread recipes, pumpkin-nut bread and pumpkin-nut bread. The third is a new twist on the lists crescent that is very tasty, Pumpkin Crescent Dinner Rolls.
PUMPKIN NUT BREAD
2 cups all-purpose flour
2 teaspoons baking powder
1 / 2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 / 2 teaspoon nutmeg
1 cup pumpkin
1 cup Equal Sugar Lite —
1 / 2 cup skim milk
2 eggs or 1 / 2 cup egg substitute
1 / 4 cup butter, softened
1 cup chopped walnuts or pecans
Preheat oven to 350 degrees. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg. In a bowl, combine the pumpkin, equality, milk and eggs. Add dry ingredients and butter. Mix only until flour is moistened. Add nuts. Bake in a well-greased 9x5x3-inch bread pan or 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan then remove and place on a rack to cool.
PAN PUMPKIN WALNUT
3 1 / 2 cups sifted flour
2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
Nutmeg 1 / 2 teaspoon
2 1 / 2 cups Splenda
Sugar 1 / 2 cup
1 cup canola oil
4 eggs
2 / 3 cups water
1 cup chopped walnuts
2 cups canned pumpkin
Preheat oven to 350 degrees
Sift dry ingredients in large bowl. Add remaining ingredients and beat until smooth. Spray three 4 x 8 inch Mold bread with cooking spray. Bake at 350 degrees for 1 hour. Excellent served with cream cheese.
CRESCENT DINNER ROLLS PUMPKIN
2 teaspoons active dry yeast
1 1 / 2 cups hot water (110 to 115 degrees)
1 1 / 4 cups of rice (or canned) pumpkin
Butter 1 / 2 cup
Splenda 1 / 3 cup
2 eggs
2 teaspoon salt
2 1 / 2 cups whole wheat flour
4 1 / 2 to 5 cups flour
In a large bowl, dissolve yeast in warm water. Add the pumpkin, butter, Splenda, eggs, salt and wheat flour, beat until smooth. Add enough all-purpose flour to make a soft dough. Enoughall Add flour to make soft. mass Put the dough on a lightly floured board, knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once at the beginning of fat. Cover and let it grow in a warm place until doubled in volume, about an hour.
Punch down the dough. Turn on a lightly floured board, divide into 3 equal portions. Roll each part into a circle of 12 cm, cut each circle into 12 wedges. Roll up wedges from the wide end and place pointed side down, 2 inches away, in a greased baking sheet. Curve to form crescents. Cover and let rise until doubled, about 30 minutes. Bake at 400 degrees for 12 to 15 minutes. Remove to wire racks to cool.
Yield: 36 moons. For Crescent: 134 calories, 23 g carbohydrate, 4 g protein
Enjoy!
About the Author
For more of Linda’s diabetic recipes and information, visit her website at http://diabeticenjoyingfood.squarespace.com
Homemade Cinnamon Rolls
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