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Monday, May 25, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Bonnie Hodges
  • 1 3/4 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. ground nutmeg
  • 1/8 tsp. salt
  • 3/4 cup cooked or canned pumpkin
  • 3 TBS cooking oil
  • 2 TBS brown sugar
  • 2 tsp. granulated sugar, optional
  • 1/4 tsp. cinnamon, optional
Preheat oven to 400 degrees.
Combine the flour, baking powder, baking soda, nutmeg and salt. In a different bowl, mix the pumpkin, oil and brown sugar. Add the pumpkin mixture to the dry mixture, stirring with a fork until combined; form into a ball.
Turn dough out onto a lightly floured surface. Knead dough gently for 10-12 strokes; divide dough in half. Roll each half to a 10-inch wide circle. Cut each circle into eight wedges. To shape, begin at the wide end of each wedge and loosely roll toward the point end. Place the crescents, point sides down, about 2 inches apart on a foil-lined baking sheet. Curve the ends of the rolls slightly. Combine the optional sugar and cinnamon and sprinkle on crescents if desired. Bake for 9-10 minutes or until golden brown. Serve warm.
Makes 16 rolls.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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