Pumpkin Doughnut Drops and Pumpkin Rice Pudding
The air is turning cooler. Shorts are being worn less often. Football is on the televsion all weekend. Summer is giving way to autumn. Autumn is time for delights made with pumpkin.
Pumpkin is considered a fruit. The word pumpkin originates from the Greek word "pepon" which means large melon. Pumpkin contains beta - carotene, vitamin a, vitamin c, folate, iron and potassium among many other nutrients. When eating pumpkin, a one cup serving of cooked, mashed and drained pumpkin contains only 49 calories.
Following are two great dessert recipes making use of pumpkin. The doughnuts will make you think you have visited a local doughnut franchise. The pudding is a bowl full of warm delicious comfort.
Pumpkin Doughnut Drops
1 1/2 cups self-rising flour
1/3 cup sugar
1/4 teaspoon each cinnamon, nutmeg, ginger (or use 3/4 tsp pumpkin pie spice)
1/2 cup canned pumpkin
1/4 cup milk
2 Tablespoons oil
1 teaspoon vanilla
Heat 3 to 4 inches of oil in a deep fryer or heavy saucepan.
Combine flour, sugar, and spices. In separate bowl, combine pumpkin, milk, oil, vanilla and egg. Stir wet ingredients into dry ingredients just until moistened. Drop by teaspoonfuls into hot oil. Fry for 1 to 1 1/2 minutes on each side or until golden brown. Drain on paper towel. Roll warm doughnut drops in a mix of sugar and cinnamon or dust with powdered sugar.
Mom created this rice pudding when there were still a few days until payday and she wanted to use what she had in the kitchen without having to spend any money. Everyone in her house loved her new dish. You will too.
Pumpkin Rice Pudding
1/2 can pumpkin
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
2 cups cooked rice
1/4 cup sour cream
3 teaspoons brown sugar
Cook rice per package directions. Mix all ingredients together with the rice and bake in a 375 degree oven for 30 to 40 minutes or until a knife inserted in the center does not come out gooey.
Pecans can be added for crunch and extra flavor.
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