Pumpkin Cinnamon Strudel Buns from Cooking Light Buns:
*1 package dry yeast (about 2 1/4 teaspoons)
•1/4 cup warm water (100° to 110°)
•2 3/4 cups all-purpose flour, divided* (see note)
•1/2 cup fresh pumpkin puree* (see note)
•1/2 cup 1% low-fat milk
•1/4 cup butter, melted
•1 tablespoon granulated sugar
•1 1/4 teaspoons salt
•1/4 teaspoon ground nutmeg
•Cooking spray
•3 tablespoons granulated sugar
•3 tablespoons brown sugar
•2 tablespoons all-purpose flour
•1 1/2 teaspoons ground cinnamon
•2 tablespoons chilled butter, cut into small pieces
Glaze:
•3/4 cup sifted powdered sugar
•1 tablespoon hot water
•1/4 teaspoon vanilla extract
To prepare the buns, dissolve yeast in warm water in a large bowl; let stand for 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Add 2 cups flour, pumpkin, and next 5 ingredients (pumpkin through nutmeg); beat with a mixer at medium speed until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining 3/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
Mom's Zucchini Bread
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(What won Joshua's heart nearly 3 years ago :) )
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
Directions
1.Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2.Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3.Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4.Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Pumpkin Rolls:
Directions
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
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