| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
|
Pies &, Pastry |
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
Dried currants |
| 1/4 |
c |
Chopped pitted dates |
| 2 1/2 |
tb |
Minced crystallized ginger |
| 2 |
tb |
Dark rum |
| 1 |
ts |
Vanilla extract |
| 2 |
|
Egg whites |
| 1 |
|
Egg |
| 2/3 |
c |
Firmly packed brown sugar |
| 1/3 |
c |
Molasses |
| 2 |
c |
All-purpose flour |
| 1 1/2 |
tb |
Ground ginger |
| 1 |
ts |
Baking soda |
| 3/4 |
ts |
Ground allspice |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Ground nutmeg |
| 1/4 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground cloves |
| 1/8 |
ts |
Pepper |
| 1 |
c |
Unsweetened canned pumpkin |
| 2/3 |
c |
Low fat buttermilk |
| 2 |
tb |
Vegetable oil |
| 2 |
tb |
Margarine, melted |
|
|
Vegetable cooking spray |
|
|
Cider-Lemon Sauce |
|
2 |
tablespoons sauce) |
INSTRUCTIONS
Combine the currants, dates, crystallized ginger, rum, and vanilla extract
in a small bowl, and let stand 30 minutes stirring occasionally.
Beat egg whites and egg at medium speed of a mixer until foamy. Gradually
add the brown sugar, beating until well-blended. Add the molasses, and beat
well.
Combine the flour, ground ginger, and next 7 ingredients (flour through
pepper), and stir well. Combine pumpkin, buttermilk, oil, and melted
margarine, and stir well. Add the flour mixture to egg mixture alternately
with pumpkin mixture, beginning and ending with flour mixture; mix well
after each addition. Fold in the rum-dried fruit mixture.
Spoon batter into a 9 1/2-inch quiche dish coated with cooking spray. Bake
at 375 degrees for 55 minutes or until a wooden pick inserted in the center
comes out clean; let pie cool for 30 minutes on a wire rack. Serve warm
with Cider-Lemon Sauce. Yield: 10 servings (serving size: 1 wedge and about
Note: Crystallized ginger is available at large supermarkets and
specialty-food stores, or it can be mail-ordered from: Penzey's Ltd., P.O.
Box 1448, Waukesha, WI 53187. Phone 414/574-0277.
CALORIES 335 (17% from fat)i PROTEIN 5.3g, FAT 6.5g (sat 1.4g, mono 2.1g,
poly 2.3g); CARB 63.9g; FIBER 2.3g CHOL 22mg; IRON 3.1mg; SODIUM 339mg;
CALC 91mg
Recipe by: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 146 Posted to
MC-Recipe Digest V1 #544 by Terry and Kathleen Schuller
<schuller@ix.netcom.com> on Mar 27, 1997
A Message from our Provider:
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