Recipes ala Mode

1 c. warm water (100F-110F)
2 tbsp. rapid-rise yeast
1 c. pumpkin puree
1/4 c. unsalted butter, softened
2/3 c. sugar
1 large egg
2 tsp. salt
5-6 1/2 c. bread flour
Filling:
1/4 c. unsalted butter, softened
3/4 c. firmly packed brown sugar
2 tsp. pumpkin pie spice
1 c. chopped pecans
1 c. currants
Finishing Touches:
1 large egg, beaten
sugar
cinnamon

In a mixer bowl, hand-shisk water and yeast together and let stand 2 - 3 minutes to dissolve yeast. Briskly whisk in pumpkin puree, butter, sugar, egg and salt; blend. Add 4 cups flour and mix. Add as much remaining flour as can be stirred in. Knead until smooth and elastic. Place in a greased bowl. Let rise about 30 minutes or until almost doubled. Meanwhile for filling in a small bowl, blend together butter, brown sugar, and spices. Have pecans and currants nearby. Turn dough out onto a lightly floured surface and gently deflate. Divide into three portions. Press each int oa 10-inch oval or circle. Scatter brown sugar mix over surface of each piece and then scatter pecans and currant over each. Spray 3 8"x4" loafpans with cooking spray. Roll up each oval or circle of dough into a snug jellyroll. Plae each in a prepared loafpan. Cover loafpans loosely and let rise45-60 minutes or until almost doubled. Brush each loave with beaten egg and sprinkle with sugar and cinnamon. Preheat oven to 350F. Bake 30-35 minutes or until lightly browned.

**Rapid-rise yeast measures the same as active dry yeast; active-dry yeast would need more time to rise.
**All purpose flour works just fine instead of bread flour, however more flour will be used if using all purpose flour.

Original date February 2007
From: Patti Meuter

1 c. shortening
1 c. sugar
1 c. pumpkin
1 egg
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. chocolate chips

Cream sugar, shortening, pumpkin and egg. Mix everything else into mixture. Drop by teaspoonfuls on cookie sheet. Bake at 350F for 10 minutes. Let cool.

3 tbsp. butter
1/4 c. milk
1/2 c. brown sugar
1 c. powdered sugar
3/4 tsp. vanilla

Combine butter, milk and brown sugar in a saucepan and boil slowly for 2 minutes stirring constanly. Remove from stove and let cool. Stir in powdered sugar and vanilla. Ice the cookies and eat them up!

Original date November 2006
From Susan McDaniel

1 c. canned pumpkin
1/4 tsp. baking soda
1/2 c. shortening
1 1/4 c. sugar
2 eggs
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. cinnamon
2 1/4 c. flour
2 1/2 tsp. baking powder
1/2 tsp. salt

Mix baking soda and pumpkin; let set. Cream shortening, sugar and eggs. Add pumpkin and dry ingredients, alternating. Fill muffin cups 2/3 full and bake at 375F for 20-25 minutes. Makes 1 1/2 - 2 dozen muffins