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Pumpkin Fry Bread/Scones

by Joyce Lee

1 C whole wheat Flour
1 C all purpose flour
1/2 tsp salt
4 tsp baking powder
1 egg
1/2 C warm milk
2 C fresh pumpkin, cooked or 16 oz. can
3/4 C brown sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp vanilla

combine dry ingredients. mix all wet ingredients including pumpkin.
Add wet ingredients to dry ingredients and stir till well blended.

For Scones: drop spoonfuls of batter into hot oil and cook for a minute or 2 till browned, turn and finish browning. Remove from hot oil and let drain well. Sprinkle powdered sugar over each scone or serve with honey butter.

For Fry Bread: Add enough flour to make a stiff enough dough to roll out to 1/2" thick. Cut into 2x3 strips and drop into hot oil to cook and brown both sides. You can also serve these with honey butter or just as a flat bread buttered as an accompaniment for a bowl of Chili or make a little bigger and use for Navajo Tacos.
If you love pumpkin like I do, these are guaranteed yummy!


Great Holiday treat!
The class members really enjoyed them at our last solar cooking class.


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