Pumpkin Tea Ring from Healthy Diabetic Recipes

Pumpkin Tea Ring Recipe

Recipe Ingredients:

1 tbsp Active dry yeast
1/4 cup Warm water
1 cup Milk, skim
1/4 cup Vegetable oil
2 tbsp Sugar
1/2 tsp Salt
5 cup Whole wheat flour
(5 1/2 c)
16 oz Pumpkin, canned
1 tsp Cinnamon
1/2 tsp Nutmeg
1/4 tsp Cloves
1/2 cup Dark raisins or currents
2 tbsp Margarine
2 tbsp Honey

Recipe Instructions:

Soften yeast in the water. Combine the milk, oil, and
salt in a large bowl with 2 cups of the flour. Add
yeast mixture, pumpkin, cinnamon, nutmeg, cloves, and
raisins. Mix well. Stir in 3 more cups of flour.
Beat. Transfer to an oiled bowl, cover with damp
towel, and let raise in in a warm place until doubled
in bulk (about 1 hour). Punch down dough and turn
onto a lightly flour surface and knead in the
remaining flour to make a smooth elastic dough, about
5 minutes. Melt the margarine and honey together in a
saucepan. Break off 2-inch of the dough and shape
into balls. Dip the honey mixture. Place in an oiled
10-inch tube pan. Cover and let raise until doubled
(about 1 hour). Bake in a 350 F oven for 50 to 60
minutes. Cool 10 minutes before removing from the
pan. Serve warm.

Food Exchange per serving: 1 BREAD EXCHANGE plus 1 FAT
EXCHANGE plus 1 FRUIT EXCHANGE

CHO: 25g; PRO: 4g; FAT: 4g; CAL: 144

Shared by: Kathleen's Recipe Swap Page
http://www.ilos.net/~answers/recipe
recipes@ilos.net

Servings: 25

“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.”

~ Pearl Buck (1892-1973) American Nobel Prize winning author.

 

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