Cooking Class--FRUIT & SPICE BREADS--Page 3

GOLDEN PUMPKIN BREAD

1 1/2 cups flour

1 cup firmly packed brown sugar
1 cup cooked pumpkin
1/2 cup butter, softened

2 eggs

1 1/2 tsp cinnamon

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1/2 tsp ginger

1/4 tsp cloves

Heat oven to 350 degrees. In a large mixing bowl combine all ingredients. Beat at medium speed, scraping bowl often, until well mixed.  Pour into greased 9x5 in loaf pan or 3 greassed 5 1/2x3 inch mini loaf pans. Bake for 45 to 55 minutes for larger pan or 30 to 35 minutes for mini pans or until mixture tests done.  Cool for 10 minutes; remove from pan. Cool completely; store refrigerated.

----------

CURRANT BISCUITS

2 cups flour
2 tbsp sugar

2 tsp baking powder

1/2 tsp ginger

1/4 tsp salt

1/4 tsp nutmeg
1 tsp grated orange zest
1/2 cup butter
1/4 cup shortening
1/2 cup half and half
1/2 cup currants or raisins

2 Tbsp butter, melted

Heat oven to 400 degrees. In a large bowl combine flour, sugar, baking powder, ginger, salt, nutmeg and orange zest. Cut in 1/2 cup butter and shortening until crumbly. Stir in half and half and currants just until moistened. Turn dough onto lightly floured surface; knead until smooth. Roll out dough to 3/4 inch thickness. With 2 1/2 inch biscuit cutter cut out biscuits. Place 1 inch apart on cookie sheet. Brush the tops with 1 Tbsp melted butter. Bake for 10 to 12 minutes or until lightly browned. Brush tops with remaining melted butter.