October 20, 2017
Try your hand at baking with this week’s #FoodFriday!
The Paulist Women’s Club* from St. Paul the Apostle Catholic Community, the parish we serve in Los Angeles, provided the recipes for pumpkin bread and cinnamon donuts in the club’s 1979 treasure “The Cookbook According to St. Paul’s.”
We hope you like these sweet treats!
1 2/3 cups sifted flour
1/4 tsp. baking powder
1 tsp. baking soda
1/8 tsp. salt
1/2 tsp. cinnamon
1/2 tsp nutmeg
1/3 cup shortening
1 1/3 cup sugar
1/2 tsp vanilla extract
1 cup cooked pumpkin, mashed
1/3 cup sherry
1/2 cup chopped buts
Sift together flour, baking powder, soda, salt, cinnamon and nutmeg.
Cream together shortening, sugar and vanilla. Add eggs, one at a time, and beat well after each. Stir in pumpkin.
Add dry ingredients, alternately with sherry. Blend well. Stir in nuts.
Turn mixture into a well-greased 9” x 5” loaf pan. Bake in a pre-heated oven at 350 degrees for one hour or until a cake tester inserted in center comes out clean.
Camper’s Cinnamon Donuts:
1 cylinder Pillsbury Biscuit Mix
3/4 cup sugar and cinnamon mixture, to taste
Open cylinder, pull apart biscuit sections and make a hole in the middle of each one.
Prepare deep pot filled with cooking oil heated to temperature hot enough to brown sections. (Test by dropping a tiny piece of dough into pot, if it sizzles immediately oil is ready).
Drop section by section into the hot simmering oil, cook on both sides until light, golden brown (approx. 20 seconds on each).
Drain each section as it finished on a paper towel for 30 seconds and dip immediately into sugar-cinnamon mixture.
* “The Paulist Women’s Club” is now known as Parents Working for Children.
Want to find more recipes from “The Cookbook According to St. Paul’s?” Check out our last #FoodFriday post!