Date: Sat, 19 Nov 94 15:44:35 EST
From: Kirstin Reade Wilcox (krw3@columbia.edu)
Pumpkin biscuits
1 cup canned pumpkin (NOT pie filling)
2/3 cup skim milk or other form of liquid
1 1/2 c. flour (half white, half WW)
2 T. wheat germ
2 T. wheat bran
4 t. baking powder
1 clove garlic, minced
pinch nutmeg
1 t. salt (optional)
Combine wet, combine dry, mix wet into dry, drop by generous spoonfuls
onto baking sheet squirted with PAM. Bake 20-30 minutes at 450 degrees.
The garlic doesn't really give these a pronounced garlic flavor--it just
eliminates some of the cloying sweetness of the pumpkin. When these
first come out of the oven they are very crisp on the outside and dense
and moist on the inside--sort of like little mini-spoonbreads. After
they cook the texture becomes more uniform and more like the standard
biscuit we all know and love.
kwlacto lacto