Try this Pumpkin Tea Ring recipe, or contribute your own.
Suggest a better descriptionSoften 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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Serving Size: 1 Serving (81g) | ||
Recipe Makes: 25 Servings | ||
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Calories: 204 | ||
Calories from Fat: 44 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.9g | 7 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0.2mg | 0 % | |
Sodium 28.6mg | 1 % | |
Potassium 200.8mg | 5 % | |
Total Carbohydrate 36.3g | 11 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 30.7g | ||
Protein 6.5g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 204
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