Recipie challenge # 1: Pumpkin Funnell Cake
Ok guys...this is actually a DUAL recipie. The ingredients all but one are the same.
Here's the basics:
1 1/2 cups AP flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
3/4 teaspoon pumpkin pie spice
3/4 cup pureed pumpkin (Be sure to by regular 100% pumpkin, NOT pumpkin pie FILLING)
1 egg
1/4 cup diabetisweet brown
1 cup 1% milk
Sift together dry ingredients.
In a separate bowl, combine wet ingredients (including diabetisweet****il well combined.
Slowly add in dry ingredients to wet and mix until smooth.
NOW....here's the differences
Variation 1: Funnell Cake:
You still need to fry it in oil. It has fat - no two ways about it.
Heat oil to about 375 (or until a small amount of the batter when dropped in oil bubbles and rises immediately) I tried it a few different way WITHOUT frying it - those variations will be next - and it just wasn't funnell cake.
Anyway......with a funnell or a plastic bag with a small tip cut off, squeeze some batter into the hot oil, making a circle and then criss crossing it (you know how funnell cakes look) Fry 1-2 minutes on one side until brown, then flip and repeat.
Take out of oil, drain well on paper towels. Sprinkle with splenda granular for the white sweet effect.
VARIATION # 2: KICK ASS PUMPKIN PANCAKES
Take the same batter and on a stove top pan sprayed with nonstick cooking spray, pour a small amount of batter into the pan.
Cook as you would a normal pancake. They will not "bubble" like a regular pancake - but just wait until it is set and golden brown on one side and then flip. Do not make these pancakes to thick....allow the batter to spread out. They will puff up some, but you want to make sure that they cook all the way through.
They are awesome just plain out of the pan, however I think this would be awesome with some sf syrup heated on the stove for a little bit with a cinnamon stick in it to make cinnamon syrup.
Or a sprinkle of cinnamon and splenda mixed together (or pumpkin pie spice and splenda mixed together) as a dusting.
You could also make them tiny (silver dollar size) and call them pumpkin bellini's (or however it is spelled)
Edited to add: Sorry guys - Karen read the recipie better than I had and noted that there was no pumpkin in it. Yes there was - it was my typo! How I missed over the star ingredient is beyond me! Please note the 3/4 cup pure pumpkin puree added in at the wet ingredient stage.
Here's the basics:
1 1/2 cups AP flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
3/4 teaspoon pumpkin pie spice
3/4 cup pureed pumpkin (Be sure to by regular 100% pumpkin, NOT pumpkin pie FILLING)
1 egg
1/4 cup diabetisweet brown
1 cup 1% milk
Sift together dry ingredients.
In a separate bowl, combine wet ingredients (including diabetisweet****il well combined.
Slowly add in dry ingredients to wet and mix until smooth.
NOW....here's the differences
Variation 1: Funnell Cake:
You still need to fry it in oil. It has fat - no two ways about it.
Heat oil to about 375 (or until a small amount of the batter when dropped in oil bubbles and rises immediately) I tried it a few different way WITHOUT frying it - those variations will be next - and it just wasn't funnell cake.
Anyway......with a funnell or a plastic bag with a small tip cut off, squeeze some batter into the hot oil, making a circle and then criss crossing it (you know how funnell cakes look) Fry 1-2 minutes on one side until brown, then flip and repeat.
Take out of oil, drain well on paper towels. Sprinkle with splenda granular for the white sweet effect.
VARIATION # 2: KICK ASS PUMPKIN PANCAKES
Take the same batter and on a stove top pan sprayed with nonstick cooking spray, pour a small amount of batter into the pan.
Cook as you would a normal pancake. They will not "bubble" like a regular pancake - but just wait until it is set and golden brown on one side and then flip. Do not make these pancakes to thick....allow the batter to spread out. They will puff up some, but you want to make sure that they cook all the way through.
They are awesome just plain out of the pan, however I think this would be awesome with some sf syrup heated on the stove for a little bit with a cinnamon stick in it to make cinnamon syrup.
Or a sprinkle of cinnamon and splenda mixed together (or pumpkin pie spice and splenda mixed together) as a dusting.
You could also make them tiny (silver dollar size) and call them pumpkin bellini's (or however it is spelled)
Edited to add: Sorry guys - Karen read the recipie better than I had and noted that there was no pumpkin in it. Yes there was - it was my typo! How I missed over the star ingredient is beyond me! Please note the 3/4 cup pure pumpkin puree added in at the wet ingredient stage.
Instead of complaining that the rosebush has thorns, be happy that the thorn bush has roses. 
Oh - and for those who know me - I am NOT a fan of diabeti sweet. In many things I can taste the after taste that it has. In these, I cannot. It is well hidden by the pumpkin and all the yummy spices. This includes the pancakes.
Instead of complaining that the rosebush has thorns, be happy that the thorn bush has roses.
Yes, thanks Pam! When I got your text with the picture, I almost spit my coffee out! It cracked me up. I showed Johnny and he said No.....you aren't driving hours away to have her make you some, make your own! LOL
I WILL try these. Maybe next weekend with the kiddos!
I WILL try these. Maybe next weekend with the kiddos!
When life hands you lemons, ask for tequila & salt and give me a call!
AP = all purpose? I think
I will be using which ever brown sugar my store carries, I think it's only equal & splenda
And I am going to *try* and use soy milk since I am a lactard.
My variations will probably screw the recipe up.....but I am going to attempt it.
I will be using which ever brown sugar my store carries, I think it's only equal & splenda
And I am going to *try* and use soy milk since I am a lactard.
My variations will probably screw the recipe up.....but I am going to attempt it.
When life hands you lemons, ask for tequila & salt and give me a call!
The soy milk *should* work. I've never used it so I'm not entirely sure. The only thing I know soy milk does NOT work with is pudding.
Just as a note, the splenda brown sugar is half splenda, half real brown sugar. It will add sugar calories and potential dumping to the mix. HOWEVER....there is only a quarter cup in the whole recipie and it does make a good amount of batter, so you should be ok
Just as a note, the splenda brown sugar is half splenda, half real brown sugar. It will add sugar calories and potential dumping to the mix. HOWEVER....there is only a quarter cup in the whole recipie and it does make a good amount of batter, so you should be ok
Instead of complaining that the rosebush has thorns, be happy that the thorn bush has roses.
Sorry HG - yes AP = All Purpose Flour. That is the regular white flour you have.
The equal brown sugar should be fine...I don't have any of it so I didn't try it.
The 1% because that's what we had in the house. Skim should be fine
The equal brown sugar should be fine...I don't have any of it so I didn't try it.
The 1% because that's what we had in the house. Skim should be fine
Instead of complaining that the rosebush has thorns, be happy that the thorn bush has roses.
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