[RiversideLen]

I wasn't able to read the article because it is behind a pay wall. But I had heard that before. My way of thinking on it is winter squash and pumpkin are pretty much the same thing (depending on variety) so it's all good. I have roasted sugar pumpkins and honestly can't tell the difference once it's made into something, i.e. pie, donuts, muffins, waffles etc. The Libby's always gives me good results and it's so easy to use. Plus it's consistent, I don't have to worry that the moisture content is going to vary as it might with a pumpkin I roast.

[RiversideLen]

Today I made KAF's Pumpkin Cinnamon rolls. Just a few changes, I used raisins as I don't have dried cranberries and crystallized ginger, besides I like raisins in my cinnamon rolls. I used walnut oil instead of butter and I used cake spice instead of the cinnamon, ginger and cloves in the dough. It's an easy dough to roll out. they just came out of the oven a few minutes ago so I haven't tried one yet.

I iced them but I thought the plain ones made a better pic.

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[RiversideLen]

No need to thaw, I have an 11 pound fresh Butterball.

I was thinking about spatchcocking it but I saw an ATK video and decided I'm going to try it their way. Of course, ATK does it different every year, this is this years rendition. It involves preheating the roasting pan on a baking stone at 500 degrees, put a little oil in the pan and then put the bird in it with the breast portion covered with foil. Then you drop the temp to 425 and roast it for 45 minutes, remove the foil and drop the temp to 325 to finish it (about 90 minutes for a 12 pound bird). Of course, there's a few other steps to do in prepping the bird. The idea here is to jump start the dark meat so everything gets done together.

If anyone is interested, you can find it on youtube, or if you like, I can post a link.

[RiversideLen]

When I look for a turkey, I like to get them in the 10 -12 pound range. I find it more difficult to deal with when they are larger. If I could get them in the 6 - 7 pound range, I'd buy them more often.

[RiversideLen]

Mike, you have me hungry for spaetzle.

I made a pizza, pepperoni, ground beef, red pepper and onion. Sauce was from my tomatoes that I had frozen. Was pretty good. I'll be having the same the next two days.

[RiversideLen]

"Free trials" would be more accurately described as "Delayed billing". I too don't take the bait.

[RiversideLen]

I never cooked a white pumpkin. My feelings on pumpkins are that they should be orange. To me that is a feel good Autumn harvest color.

Tonight I made a small boneless pork roast. I have enough for the next couple of days.

[RiversideLen]

I had some leftover pumpkin from the pumpkin bread I made earlier in the week (about half a cup), so this morning I made pumpkin waffles. I used Arrowhead Mills Buckwheat pancake mix and included some oats (I didn't measure it, it was what was left in the container, maybe more then a half cup). Seasoned it with a heavy shake of cinnamon. It came out pretty good, not as dry as my buckwheat waffles usually come out. I have enough for tomorrow.

[RiversideLen]

Rotisserie chicken, mashed taters, fresh asparagus, carrots and Halloween candy.

[RiversideLen]

Thanks Aaron, I've been waiting for a free shipping offer.

[RiversideLen]

BakerAunt, I hadn't thought about checking KAF for pumpkin bread recipes, I see they have a number of them. I printed out a couple including pumpkin cinnamon rolls.

[RiversideLen]

Skeptic, pumpkin cinnamon rolls sounds great!

I made a braided loaf. I don't think I let it rise quite enough on the 2nd rise but the loaf didn't turn out bad. I had a slice toasted with dinner, it came out good.

[RiversideLen]

I'm in the process of making the yeasted Pumpkin Bread.

I wanted to sub the maple syrup with honey but was unsure of the substitution ratio and didn't feel like looking it up. Since all the moisture for the bread comes from the pumpkin and maple syrup, I thought the correct substitution ratio would be important. So I used the maple syrup. I held back just a little flour, a little less then an ounce, I didn't add it in during the kneading so I'm making a note to use only 15 ounces of flour for next time. Of the flour, I used 5 ounces of white whole wheat. I used walnut oil instead of butter.

I treated this as I do with any other yeasted loaf. I mixed and kneaded it in my KA stand mixer. After the dough came together I covered it and let is rest for 20 minutes. I kneaded it for 5 minutes, let is rest about 10 and kneaded it another 5 minutes. The dough is beautiful, just a little sticky, I had to lightly oil my hands to handle it.

As it rises, I am still conflicted as to how to shape it, a regular loaf, braided loaf or sandwich buns. So many decisions............

I am also thinking that this would make a good cinnamon raisin loaf. That is on my agenda for some time later.

• This reply was modified 6 years, 10 months ago by RiversideLen.

[RiversideLen]

I am no expert on pie or pie crusts, but what I have heard is shrinking is caused by stretching the dough. Roll it out to the size you need and plate it without stretching.

[RiversideLen]

I generally clean as I go. I hate looking at a big pile.

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