1-1/2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon vanilla
1 cup canned pumpkin (I use homegrown pumpkin or cushaw)
1/2 cup melted coconut oil
1/2 cup chopped walnuts optional
1/2 cup raisins optional
(Note: If using store bought pumpkin add 1/2 cup water)
In a large small bowl, combine the flour, sugar, baking soda cinnamon, salt, baking powder, nutmeg and cloves. In a small bowl, whisk the eggs, pumpkin, oil, and water. Stir into dry ingredients just until moistened. Fold in walnuts and raisins if desired.
Pour into a greased 9-in. x 5-in. loaf pan. (I grease with coconut oil) Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack. Yield: 1 loaf (16 slices).
This bread is moist and delicious and just gets better with age! It also freezes well.
1 1/4 cups flour (Do not use self-rising!)
1/4 tsp. salt
1/3 cup leaf lard
4-5 Tablespoons cold water (you may have to use more than this)
2 1/4 cups flour
3/4 teaspoon salt
2/3 cup leaf lard
8-10 Tablespoons cold water (you may have to use more than this)
Sift together flour and salt. "Cut" in room temperature lard until pieces are pea size. Make a hole in the center of flour mixture and add a small amount of very cold water (1 TBS at a time) Mixing flour mixture into the water until the mixter is damp enough to stick together but not wet. (You may have to use more than the recommended amount but you don't want your mixture too become too wet or sticky.) Form dough into a ball. Do not knead and do not over handle.
On a lightly floured surface, use your hands to flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter.
Fold crust in half and place in center of pie plate. Unfold. Trim edges and crimp or press down with a fork along edges of pie crust.
For pre-baked shell: prick bottom and sides of pastry with a fork. Cover with foil and bake for eight minutes. Remove foil and bake for five more minutes (or until golden) at 450 degrees.
Note: I am not an expert at making pie crusts, but it has been my experience from knowledge passed down to me from my grandmother that the less the crust is handled, the more light and flakey it will be. The goal is to roll the dough out once. Using lard instead of shortening also makes a flakier pie crust.
2 teaspoons active dry yeast
1-1/2 cups warm water (110° to 115°)
1-1/4 cups canned pumpkin
1/2 cup butter, softened
1/3 cup sugar
2 teaspoons salt
2-1/2 cups whole wheat flour
4-1/2 to 5 cups all-purpose flour
In a large bowl, dissolve yeast in warm water. Add the pumpkin, butter, sugar, eggs, salt and whole wheat flour; beat until smooth. Stir in enough all-purpose flour to make a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into three portions. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place pointed side down 2 in. apart on greased baking sheets. Curve ends to form crescents.
Cover and let rise until doubled, about 30 minutes. Bake at 400° for 12-15 minutes. Remove to wire racks. Yield: 3 dozen.
Recipe Courtesy of Taste of Home.
|Photo courtesy of Awee Farm|
Abraham is our new, Miniature Nubian buck. He is a flashy boy and seems to have a great disposition. I have seen his offspring and they are gorgeous. And yes, he does throw spots! Looking forward to kids in May!
Registered with the Miniature Dairy Goat Association
Sire's Sire: Springs Run Taliesin
Sire: Awee Farm Topaz
Sire's Dam: Awee Farm Precious Jewel
Dam's Sire: Tiny Blessings King Barnabus
Dam: The Awee Farm Rachael
Dam's Dam: Merrythought Farm Laura
Tri colored, brown with black and white spots, white ears, crown, muzzle.