The dried apricots came from our oldest daughter, Kera. She brought us a bag. They are such a treat for us in western Washington because apricots don't grow here. The remaining pumpkin was divided into small ziplock bags and frozen other pumpkin dishes.
November 6, 2008
We've been having some cold, frosty days here. So why not do some baking. Usually we bake on mondays.
This week before starting the baking I washed a few pumpkins, stabbed them and placed them on a baking pan. Baked at 350' for 3 hours while we were doing school work. We homeschool.
Above is the cooled pumpkin and our regular Whole Wheat Bread rising.
***See previous blog entry for bread recipe.
Then I made another batch of the same breadrecipe, using the pumpkin liquid for most of the water and adding;
2 cups pumpkin puree'
2 teaspoons cinnamon an ginger
1/2 teaspoon cloves and nutmeg
Adding a little more flour to the dough and proceding with the regular directions.
2/3's of the dough was used for simple dinner rolls. Then I made Autumn Spice Rolls using 1/3 of the dough and rolling it out, spreading with melted butter, brown sugar, cinnamon, rasins and sliced, dried apricots. Rolling up the dough, slicing into 1" slices and placing on a greased baking sheet.Bake at 350' for 20 to 25 minutes.
While still hot, drizzle a vanilla glaze a top.
Oh my, these were yummy.