Pumpkin tea ring
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Pumpkin tea ring
  Pumpkin    Tea    Diabetic  
Last updated 6/12/2012 12:55:08 AM. Recipe ID 17030. Report a problem with this recipe.
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      Title: Pumpkin tea ring
 Categories: Diabetic, Desserts, Breads/bm
      Yield: 25 Servings
 
      1 tb Active dry yeast;
    1/4 c  Warm water
      1 c  Milk; skim
    1/4 c  Vegetable oil;
      2 tb Sugar
    1/2 ts Salt
      5 c  Whole wheat flour;
           (5 1/2 c)
     16 oz Pumpkin; canned
      1 ts Cinnamon
    1/2 ts Nutmeg
    1/4 ts Cloves
    1/2 c  Dark raisins or currents;
      2 tb Margarine
      2 tb Honey;
 
  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
 




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Recipe ID 17030 (Apr 03, 2005)

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