Esther and I invented a new dessert this evening: Pumpkin Crisp! Gayle sorted through the pumpkins (in New Zealand, winter squash are called pumpkins) the other day and found several that were going bad. Some were beyond salvage, but a couple were still usable. We decided to try something new with a Butternut. We peeled it, and sliced it into pieces about an inch by two inches and 1/4 inch thick (they varied a lot, though), then tossed about two or three quarts of pieces with half a cup of sugar and a sprinkling each of cinnamon, cloves, nutmeg and ginger. We put it in the casserole dish with about half a cup of water and baked it for 45 minutes or so, then made a topping like we use for apple crisp (1 cup flour, 1/2 cup sugar, 1/4 cup butter) and baked for another half an hour. We served it with whipped cream. Yummy!
A few days ago, Esther got in the mood to make doughnuts. It worked out well because that evening Gayle was away for a few hours at a Bible Study, and I like to do something special with the children those evenings. She found a recipe for Fluffy Raised Doughnuts in the Basics and More cookbook that I have. If you’re interested, here’s the recipe:
Fluffy Raised Doughnuts
2 C water (lukewarm)
1 T yeast
½ C vegetable oil
½ C sugar
2 eggs, well beaten
2 tsp salt
Approximately 6 C flour
Soften yeast in water. Add next 4 ingredients, then 2 cups flour. Let rise 30 minutes. Add rest of flour, just enough to work well with your hands. Knead till smooth. Let rise till double. Lay out, do not punch down or use rolling pin, just pat it out and cut. Let rise again. Fry in hot fat, deep enough so doughnuts float.
We used a jar ring to cut the doughnuts, and a milk-bottle cap to cut out the centers. We also used whole wheat flour, and lard instead of oil, then fried them in lard because that’s what we have in abundance. They were delicious! The next day, she made a glaze and dipped them in, and that was better yet.