Yes! Yes! More pumpkin recipes. I have just finished the last of the Harry Potter books and Wow, what a ride. So it has put me in an even greater mood for pumpkin butter but I needed something to go along with it.
I didn’t feel like baking bread because that can be quite a task. So these little baking powder/soda-free biscuits are what I made instead.
VEGAN, VEGETARIAN
Quick & Easy Biscuits
2 C flour
1/2 C seltzer water/Sprite (okay, if you must 3 tsp baking powder)
2 tbsp sugar
1 tsp salt
1/3 C oil
2/3 C soy milk
- Mix dry ingredients together.
- Add rest of the ingredients to the dry mix.
- On a non-stick pan drop small balls of dough.
- At 475 degrees Fahrenheit, bake for about 30 minutes.
Pumpkin Butter
This recipe comes straight from Libby’s website.
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
2/3 cup packed brown sugar
1/4 cup honey (edit-maple syrup OR agave nectar)
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
- COMBINE pumpkin, sugar, honey, lemon juice, cinnamon and cloves in medium heavy-duty saucepan. Bring to a boil over medium-high heat; reduce heat to low. Cook, stirring frequently, for 20 to 25 minutes or until thickened. Serve with biscuits, breads and corn muffins. Store in airtight container in refrigerator for up to 2 months.
Posted in Appetizers/Entrees, Bread, Dessert, Sauces/Dips, Vegan, Vegetarian
