2 1/4 cups all-purpose flour
1/4 cup packed brown sugar
2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/2 cup chilled margarine or butter
1 large egg, beaten
1/2 cup canned pumpkin
1/3 cup milk
2 tablespoons dried cranberries or dried blueberries
1/2 cup boiling water
1/2 cup margarine or butter, softened
3 tablespoons powdered sugar
1/4 teaspoon baking soda

1. Preheat oven to 400 degrees F. In a mixing bowl combine flour, brown sugar, baking powder, pumpkin pie spice, baking soda, and salt. With a pastry blender cut in the 1/2 cup chilled margarine or butter until mixture resembles coarse crumbs. Make a well in the center of dry mixture; set aside.
2. In another bowl combine egg, pumpkin, and milk. Add egg mixture all at once to dry mixture. Using a fork, stir just until moistened.
3. Turn out dough onto a lightly floured surface. Quickly knead dough by folding and pressing gently for 10 to 12 strokes or until nearly smooth. Pat dough into an 8-inch circle. Cut into 12 wedges.
4. Place wedges 1 inch apart on an ungreased baking sheet. If desired, brush tops with additional milk. Bake for 12 to 15 minutes or until golden. Remove scones from baking sheet and cool on a wire rack for 5 minutes. Serve warm with Berry Butter. Makes 12 scones.

 - 12 Servings
For Berry Butter: In a small bowl combine dried cranberries or dried blueberries and boiling water. Let stand 10 minutes. Drain well and finely chop berries. Stir together the 1/2 cup margarine or butter, powdered sugar, and the cranberries or blueberries. Cover and let chill at least 1 hour before serving to allow flavors to blend. Makes 3/4 cup.

NUTRITIONAL INFORMATION

1 serving:Calories 252;Fat 16g(Saturated 3g);Cholesterol 18mg;Sodium 321mg;Carbohydrate 24g(Dietary Fiber 1g);(Protein 3g)

Recipe source: Better Homes and Gardens®. Copyright 2002
 

2 cups whole-wheat flour
1 3/4 cups unbleached flour
1/4 cup brown sugar or sucanat
4 teaspoons baking powder
1/4 teaspoon baking soda
1/3 cup cold butter
1 3/4 cups low-fat buttermilk
1 1/2 cups fresh blueberries

Combine first five ingredients in large bowl.
Cut in butter until mixture resembles coarse crumbs.
Stir in buttermilk just until moistened; stir in blueberries.
Turn onto floured surface and gently knead 10 times.
Transfer dough to greased baking sheet and pat into 9-inch circle; cut into 12 wedges, but do not separate.
Bake scones at 375 degrees for 30-35 minutes or until golden brown, and serve warm.

4 1/2 cups unbleached all-purpose flour
1/3 cup sugar
1 pkg. yeast
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1/3 tsp. allspice
2 cups warm milk
1/4 cup melted butter
2 eggs
1 cup currants
1/2 cup candied peel

ICING:
1/2 cup confectioner’s sugar
2 tbs. milk

Add yeast to sweetened milk let sit 5 minutes. Mix dry ingredients, cut in butter, then eggs, then milk. Stir in currants and candied peel. Cover and let stand for 10 minutes. Spray 24 medium/large muffin cups, fill 2/3 full. Spray tops with butter spray, cover and let rise until almost double, about 20-30 minutes. Preheat oven to 375o. bake for about 20 minutes, until browned. Cool on rack until warm. Combine sugar and milk until smooth, spoon into piping bag.

Pipe Celtic crosses on top. Or cut across buns with bolline.

These cakes are traditional treats at the Vernal Equinox. The equilateral solar cross on top predates Christianity and represents the minor Sabbats; the solstices and the equinoxes

source:unknown

1/2 cup granulated sugar, divided
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons butter or margarine, divided
1 large egg
1/2 cup pumpkin, cooked and mashed
1/4 cup sour cream, light or regular
1/2 teaspoon fresh ginger root, grated

Preheat oven to 425 degrees F.. Reserve 1 tablespoon of the
sugar. Combine the remaining sugar, flour, baking powder,
cinnamon, baking soda and salt in a large bowl. Cut in 4
tablespoons butter until the mixture resembles coarse crumbs.
Beat the egg in a bowl. Add the pumpkin, sour cream and
ginger; beat until well blended. Add the pumpkin mixture to
the flour mixture; stir until a soft dough forms. Turn out the
dough onto a well-floured surface; knead gently 10 times.
Roll or gently pat out the dough into a 9 x 6-inch rectangle.
Cut the dough into 6 squares with a very sharp, serrated knife
Cut each square diagonally in half, making 12 triangles. Place
the triangles 2 inches apart on an ungreased baking sheet.
Melt the remaining tablespoon butter. Brush the dough with
butter and sprinkle with the reserved sugar. Bake for 10 to
12 minutes, or until golden brown. Test with a toothpick to
make sure they are done. Cool on a wire rack for 10 minutes.
Serve warm or cool completely.

3 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon freshly ground nutmeg
1 teaspoon ground ginger
1 1/4 cups milk
2 eggs, beaten
1 cup melted butter
1 cup coarsely chopped cranberries
1 cup coarsely chopped peeled and cored apple
1/2 cup diced figs
3/4 cup chopped toasted and skinned hazelnuts
3/4 cup brown sugar
3/4 cup sugar

Preheat the oven to 375 degrees. Sift the dry ingredients into a large bowl. Make a well in the center and add the milk, beaten eggs, and melted butter. Mix gently until the batter is just moistened.

Add the fruit, hazelnuts, and sugars and mix just enough to evenly mix. Spoon the batter into greased or papered muffin cups.

Bake for 15-20 minutes, or until the muffins rise and are golden brown.

2 cups all purpose flour
1/3 cup firmly packed dark brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled
1/2 cup buttermilk
1 large egg
1 1/2 teaspoons vanilla extract
1 cup semi sweet or milk chocolate chips
1/2 cup toasted hazelnuts (optional)

Preheat oven to 400 degrees lightly butter a 9 inch diameter circle in the center of the baking sheet. In a large bowl stir together the flour brown sugar baking powder baking soda and salt. Cut the butter into 1/2 inch cubes and distribute them evenly over the flour mixture. With a pastry blender or two knives cut in the butter until the mixture resembles coarse crumbs. In a small bowl stir together the buttermilk, egg and vanilla. Add the buttermilk mixture to the flour mixture and stir to combine. S tir in the chocolate chips and hazelnuts. The dough will be sticky.Spread the dough into an 8 inch diameter circle in the center of the prepared baking sheet. Arrange additional hazelnuts around the edge of the dough for garnish if desired. With a serrate d knife cut into 8 wedges. Bake for 17-19 minutes or until the top is lightly browned and a cake tester or toothpick inserted into the center of a scone comes out clean. Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula transf er the scones to the wire rack to cool. Recut into wedges if necessary. Serve warm or cool completely and store in an airtight container.

Source: Bladey Scone Archive

1 3 oz package cream cheese, softened
1 3/4 cups of biscuit mix
1/2 cup milk
2 tsp chopped fresh or dried rosemary

CUT cream cheese into biscuit mix with a pastry fork until crumbly, add milk and rosemary, stirring just until the dry ingredients are moistened. TURN biscuit dough onto a lightly floured surface, and knead 3 or 4 times. PAT or ROLL dough to 3/4 inch thickness; cut diagonally with a knife into one inch diamonds. BAKE at 400 degrees for 10 minutes, or, until lightly browned.
YIELD : 2 dozen biscuits.
http://home.achilles.net/forgetmenot/recipes.htm

1 1/8 cups warm water
2 tablespoons olive oil
2 tablespoons nonfat powdered milk
1/2 cup dry potato flakes
1 tablespoon white sugar
1 teaspoon dried rosemary, crushed
1 teaspoon salt
3 cups bread flour
1 1/2 teaspoons bread machine yeast
1 tablespoon cornmeal
1 egg, beaten
2 teaspoons kosher salt

Measure and add warm water, olive oil, powdered milk, potato flakes, sugar, rosemary, salt, bread flour, and yeast to your bread machine in the order listed by the manufacturer. Select Dough cycle and Start.
Divide dough into 12 pieces. Roll each into a 10 inch rope; coil rope and tuck in the end so that it comes up through the middle. Place 2 inches apart on a baking sheet dusted with cornmeal. Cover and let rise for 45 minutes.
Brush tops with egg glaze or melted butter, and lightly sprinkle with kosher salt. Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes.

Makes 12 rolls

1/4 cup warm water
1 Tbsp active dried yeast
pinch of brown sugar
3/4 cup warm milk
1/4 cup orange liqueur, such as Grand Marnier
1 cup winter squash or pumpkin puree or one 12 ounce package frozen cooked winter squash, defrosted
3 Tbsp brown sugar
grated zest of 1 orange
2 tsp salt
6 Tbsp (3/4 stick) butter, melted
4 to 4 1/2 cups flour
Melted butter for brushing (optional)

Pour the warm water in a small bowl. Sprinkle the yeast and pinch of brown sugar over the surface of the water. Sire to dissolve and let stand at room temperature until foamy, about 10 minutes.
In a large bowl using a whisk or in the work bowl of a heavy duty mixer fitted with the paddle attachment, combine the milk, liqueur, squash, brown sugar, orange zest, slat and butter. Add the yeast mixture and 2 cups of the flour. Beat until smooth and creamy, about 2 minutes. Gradually add the remaining flour, 1/2 cup at a time until a soft dough that just clears the sides of the bowl is formed. Switch to a wooden spoon when necessary if mixing by hand.
Turn the Dough out onto a lightly floured work surface and knead until satiny and elastic, about 4 minutes, dusting with flour only 1 Tbsp at a time as need to prevent sticking. This should be a very smooth dough. If kneading by machine, switch from the paddle to the dough hook and knead for 3 to 4 minutes, or until the dough is smooth and springy and springs back when pressed. If desired, transfer the dough to a floured surface and knead briefly by hands.
Place he dough in a greased deep container. Turn once to coat the top and cover with plastic wrap. Let rise at room temperature until doubled in bulk about 1 hour.
Gently deflate the dough. Runt the dough out onto a lightly floured work surface. Lightly grease 20 1 5/8 round muffin cups. Divide the dough into 4 equal portions. Divide each of these portions into 3 equal portions and shape these into small balls about the size of a walnut (about 1 inch diameter arrange 3 balls of dough in each of the muffin cups. Cover with plastic wrap and let rise until doubled in bulk, about 20 minutes.
Twenty minutes before baking, preheat the oven to 400. Place the muffin tins on a rack in the center of the oven and bake for 12 to 15 minutes or until golden brown and the roll sound hollow when tapped with your finger, Remove the rolls immediately from the muffin tins and transfer to cooling racks.
Serve warm
To make pumpkin or squash puree
Wash medium sugar pumpkin or other winter squash and cut off the top. Cut the squash or pumpkin in half and then into large cubes. Leaving the skin intact. Scoop out the seeds and fibers. Place the pumpkin, flesh side down in a baking dish filled with about 1 inch of water. Cover and bake at 350 for 1 to 1 1/2 half hours, or until tender. Let the pumpkin cool, pool off and discard the skin. Puree the pulp until smooth in a food processor or blander. The puree may be refrigerated covered for up to 5 days or frozen for up to 9 months. One pound of raw pumpkin or squash will yield about 1 cup puree

These are our favorite rolls come Harvest and Samhuinn

Pumpkin Spice Crescent Rolls

1 3/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground nutmeg
1/8 tsp salt
3/4 cup canned pumpkin
3 Tbsp cooking oil
2 Tbsp brown sugar
2 tsp granulated sugar
1/4 tsp ground cinnamon
Combine flour, baking powder, baking soda, nutmeg and salt. In a separate bowl, mix pumpkin, oil, and brown sugar. Combine pumpkin mixture and flour mixture and stir with a fork. Form into a ball.

Gently knead dough ball on lightly floured surface for 10 to 12 strokes. Divide dough in half and roll each half to a 10-inch circle. Cut each circle into 8 wedges. Beginning with the wide end of each wedge, loosly roll towards point. Curve gently into a crescent and place point side down on a foil lined baking sheet.

Combine the sugar and cinnamon. Sprinkle generously over the rolls. Bake at 400 degrees for 9 to 11 minutes or until golden brown. Best when served warm.

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons coarsely ground black pepper
8 tablespoons cold butter, cut into 1/4-inch cubes
1/3 cup fresh chives
1/2 cup grated cheddar
1/3 cup roasted, peeled, and diced small red bell pepper
1/3 cup roasted, peeled, and diced small yellow bell pepper
1 to 1 1/4 cups buttermilk
1 egg, beaten

Preheat oven to 500 degrees F.
In a food processor, blend flour, baking powder, baking soda, salt, and pepper briefly (about 3 pulses). Add butter and process to a “mealy” consistency. Add herbs, cheese, and roasted red peppers, processing briefly to combine. Transfer mixture into a large bowl, add 1 cup buttermilk and stir to moisten. If needed, add more buttermilk, up to 1/4 cup.

Place dough on a floured surface and form into a disk, 3/4 to 1-inch in thickness. Cut into wedges, brush top of each wedge with egg wash. Place on a cookie sheet and bake for approximately 15 to 20 minutes. Place on rack and let cool to room temperature.

source unknown

(all added notes are from Lisa, I used all butter instead of shortening and a pinch of cardamom. I cooked the 12 min and they still had a raw dough taste so I added on another 7 minutes. I think in my case they did not rise enough. Still very tasty)

From Steph: I had another go at the recipe yesterday, tinkered a bit. A fabulous addition is speculaas kruiden to this instead of cinnamon…oh my!! I topped with a cream cheesey icing.

Cinnamon Rolls

4 1/2 - 5 C (unbleached/organic, if doable) flour
4 t active dry yeast (2 packages)
3/4 C milk
1/2 C water
1/2 C vegetable shortening (part butter — also, I use Spectrum’s non-hydrogenated shortening — it works very well)
1/2 C sugar (or rapadura, or ecocrystals, or turbinado)
1 t salt
2 eggs, room temperature

Measure 1 3/4 C flour into yr large mixer bowl. Add yeast and blend. Measure milk, water, shortening, sugar, and salt into saucepan. Blend. Heat until warm (about 120-130 degrees F).

Pour into flour/yeast mixture. Add eggs. Beat 30 seconds with electric mixer at low speed, scraping bowl constantly. Beat 3 more minutes at high speed, scraping bowl occasionally. Stop mixer.

Gradually stir in more flour (by hand) to make a soft dough. It will be rather sticky. Knead on lightly floured board or counter until nice an’ smooth, about 5-10 minutes (it’s good exercise!!). Cover with bowl or pan and let rest for 20 minutes.

Shape as desired. Here’s what I do: I cut the hunk of dough in half, roll out one of the halves until it’s flat and rectangular and large, brush it with butter, sprinkle it with a cinnamon/sugar mixture, add raisins (sometimes), and roll it up. Then I cut off the ends and cut the rest into 1″ wide slices. They usually fit nicely into 2 9″ greased cake pans. Then I put them in a warm oven (I usually warm it to 200 degrees for a few minutes, then turn it off) with a pan of hot water under them and a foil tent over them and let them rise for 40 minutes, or until doubled.

Bake at 350 for 10-12 20-25 minutes. You can ice these with powdered sugar icing (I usually do) after they’ve cooled off, but believe me when I tell you that they’re wonderful just plain and warm outta the oven. Cool them on a rack. When they’re cool, you can wrap them in foil, and freeze. Just warm them in a 250 oven for about 45 minutes and oooh boy, it’s like you just made ‘em.

Homemade Bread, published by the Farm Journal people in 1969.

from Lisa http://www.mizuntitled.com