Sister Fairhurst's Pumpkin recipes

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Pumpkin Knot Rolls

Serves: 12
Light and tasty dinner rolls. Easy to fix and very "pretty". They taste like regular yeast rolls, not pumpkin.

2 pkgs (1/4 oz each) active dry yeast
1 cup warm milk
1/3 cup softened butter or margarine
½ sugar
1 cup canned pumpkin
3 eggs
1 ½ tsp salt
5 - 6 cups flour
1 TBS. cold water.

In a mixing bowl, dissolve the yeast in the warm milk.
Add the butter, sugar, pumpkin, 2 of the eggs, salt and 3 cups of flour.
Beat until smooth. Stir in enough of the remaining flour to form a soft dough.
Turn onto a lightly floured surface and knead until smooth and elastic- about 6 to 8 minutes.
Place in a greased bowl, turning once to grease the top. cover and let rise in a warm place until doubled- about an hour.
Punch dough down. Turn onto a lightly floured surface and divide in half. Shape each half into 12 balls. Roll each into a 10-inch snake.
Tie into a knot and tuck under ends. Cover and let rise until double -about 30 minutes.
In small bowl, beat water and remaining egg. Brush over rolls. Bake at 350 degrees for 15-17 minutes.
Remove and let cool on wire racks.

To lighten the recipe: use skim milk, cholesterol free egg mixture, salt substitute, Splenda baking sugar and spray the pan with nonstick spay instead of greasing.


Pumpkin Chocolate Chip Cookies

Serves: 12
The cookies are soft and taste much like pumpkin pie.

A cup canned pumpkin
1 cup white sugar
½ cup vegetable oil
1 egg
2 cups flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon ground cloves ½ teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1 cup of chocolate chips (milk or semi sweet)
**½ cup walnuts-optional

Heat oven to 350 degrees
Combine pumpkin, sugar, vegetable oil and egg in a large mixing bowl.
In a separate bowl thoroughly mix the flour, baking powder, cinnamon, cloves, salt and baking soda.
Then add the well blended dry ingredients to the pumpkin mixture. Mix together well.
Add the vanilla, chocolate chips and nuts. Mix well.

Drop by spoonful onto greased cookie sheet. Bake for approximately 10 minutes - until lightly browned and firm.


Super Pumpkin Cake

Serves: 10
This cake has the flavor of a pumpkin pie and the texture of a filled cake. Super for sure.

1 Yellow Cake Mix
1 cube plus 3 Tablespoons butter
1 cup milk
3 eggs
1 teaspoon cinnamon
1 pumpkin or 1 ½ cups
1 & 1/4 Cup sugar
1/2-teaspoon salt
1/8 teaspoon cloves
1 teaspoon Vanilla
1 16-ounce carton Cool Whip
½ teaspoon ginger

Heat oven to 325 degrees
Grease a 9x13 glass cake pan

Pour cake mix into a bowl. Measure out 1 cup of the cake mix and set aside. Blend the remaining cake mix with 1 egg and the cube of butter. Do not soften the butter. Press into the bottom of the pan.

In another bowl, mix the pumpkin, 2 eggs, 3/4 cup of the sugar, milk, cinnamon, salt, cloves and ginger. Mix this until it is smooth like pie filling. Then pour it over the pressed cake in the pan.

Use a pastry blender to blend the 1 cup of cake mix you set aside with the remaining ½ cup of sugar and 3 tablespoons of butter until crumbly. Then sprinkle it evenly over the top of the cake.

Bake for 1 hour to 1 hour and 15 minutes. Let cool and serve with Cool Whip