1 tablespoon baking powder
1 teaspoon salt
1 tablespoon white sugar
1/3 cup shortening
1 cup Buttermilk
½ Cup Canned Pumpkin
Directions:
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk and Pumpkin Puree until dough pulls away from the side of the bowl. Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet. Bake the biscuits for 13 to 15 minutes in the preheated oven; or, until the edges begin to brown.
Caramel Apple Butter
Brown Sugar 1 Cup
Butter ½ Cup
Vanilla Extract 1 tsp
Water 1 TBSP
Cream ¼ Cup
Green Apples Cored and Diced 6 ea
Molasses 1 TBSP
Granulated Sugar ¼ Cup
Directions:
Sautee the Apples in 1 TBSP of the butter until soft add granulated sugar and cook an additional 3-5 minutes. Add the Vanilla, water, molasses and brown sugar. Cook for two to three minutes. Blend the apples until smooth in a blender or with an emersion blender. Add the rest of the butter and the cream and remove from heat.
Chipotle Roasted Turkey
Chipotle Peppers and Sauce Blended 1 Can
Raw Turkey Breast Brined for 24 Hours ½ Breast
Olive Oil ¼ Cup
Sea Salt A/N
Black Pepper A/N
Directions: Brine the Turkey in a solution of Salt and Sugar Water for 24 hours. Remove from the brine and dry the breast. Season the outside with salt, pepper and olive oil. Place in a roasting pan and preheated 375 degree oven. Cook the bird for 12 minutes per pound or until minimal internal temperature reaches 165 degrees. Midway through the bird will be removed from the oven and rubbed with the chipotle paste. If the paste is put on in the beginning it will burn.
