December 2007 - Holiday Desserts

Pumpkin Pancakes


2 cups all-purpose flour
3 tablespoons brown sugar (I added a bit more - just to satisfy my sweet tooth!)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
Chocolate chips to your taste

In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake (spread out each pancake after pouring to help it cook all the way through). Brown on both sides and serve hot.

Submitted by Jessica Hansen and Danielle Smith


Cream Scones with Chocolate Chunks


2 Cups flour
1/4 cup sugar, plus sugar for sprinkling
2 1/2 tsps baking powder
1/2 tsp salt
4 ounces semisweet chocolate, coarsely chopped (I use chocolate chips)
1 1/4 cups heavy cream
1 T milk or cream for brushing on top

Position a rack in center of over and preheat oven to 425 F. Line a baking sheet with a double layer of parchment paper. In a large bowl, whisk flour, sugar, baking powder, and salt together thoroughly. Stir in the chocolate pieces. Make a well in the center and pour the cream into it. Use a rubber spatula to push the dry ingredients from the sides of the bowl into the well, cutting and turning the mixture just until the dry ingredients are almost entirely moistened and the dough looks rough and shaggy. Gather the dough into a lump and knead it gently against the sides of the bowl five or more times, pressing in the loose pieces, until the dough just holds together (it should not be smooth) and the sides of the bowl are fairly clean. On a lightly floured board, put the dough into an 8 1/2 inch round about 3/4 inches thick. Cut into 12 wedges. Place them at least 1 inch apart on the baking sheet. Brush the tops with milk or cream and sprinkle lightly with sugar. Bake until the tops are golden brown, 12-15 minutes. Let cool on a rack, and serve warm or at room temperature.

Submitted by Julie Despain