Dave from My Year on the Grill chose leftovers as this week’s “ingredient” for the Blogger Secret Ingredient contest (aka BSI). Since I often make dishes with leftovers, I had a tough choice choosing which one I’ve made lately to post. And since the things I made with 28 egg yolks leftover from my huge white birthday cake all included lemon, I chose to post something more season-appropriate.
Don’t you hate it when a recipe calls for 1/2 cup of pumpkin, or any other measurement other than the entire can? Drives me crazy! After using 1/2 cup for some yummy bagels, I decided to use the leftover to make pumpkin butter so I could smear that on the bagels with some cream cheese. The bagels are good by themselves, but even better with the pumpkin butter! And don’t worry, your pumpkin bagels will not be as dark or flat because you will not mess up the recipe by adding so much water that you have to add in 1/2 cup of whole wheat flour to stiffen it back up, and you will not forget to put in half the yeast. Although these mistakes made the bagels more dense than I would have liked, they were still quite tasty and I will definitely make them again.
2/3 cup warm water 110°)
1/2 cup canned pumpkin
1/3 cup packed brown sugar
1 teaspoon salt
1 1/2 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
3 cups bread flour (I used all-purpose)
1 package (1/4 ounce) active dry yeast
1 egg white
1 tbsp cornmeal
In bread machine pan, place water, pumpkin, brown sugar, salt, spices, flour and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Shape into nine balls. Push thumb through centers to form a 1-in. hole. Stretch and shape dough to form an even ring. Cover and let rest for 10 minutes. Fill a Dutch oven two-thirds full with water; bring to a boil. Drop bagels, two at a time, into rapidly boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain on paper towels. Whisk egg white and remaining water; brush over bagels. Coat a baking sheet with cooking spray and sprinkle with cornmeal. Place bagels 2 in. apart on prepared pan. Bake at 400° for 15-20 minutes or until golden brown. Remove to wire racks to cool.
Yield: 9 servings.
Nutrition Information (provided by a Taste of Home): 1 bagel equals 180 calories, trace fat (trace saturated fat), 0 cholesterol, 273 mg sodium, 40 g carbohydrate, 2 g fiber, 6 g protein
Recipe source: Taste of Home Healthy Cooking, October/November 2010
Leftover pumpkin (you should have a heaping cup)
1/3 cup packed brown sugar
1/3 cup apple cider
1 teaspoon pumpkin pie spice
Whisk together in small saucepan and cook over medium heat, stirring frequently, until reduced half.
Makes about 1 1/3 cups
Nutrition information per tablespoon (calculated on Sparkrecipes.com): 19 calories, 0 g fat, 2.4 mg sodium, 36.8 mg potassium, 6 g carbohydrate, 5 g sugar, 0 protein
Recipe by Veronica Miller