Saturday, October 31, 2009
Halloween Recipe Pairing - Eleanor's (Dough) Nuts for The Haunting
"No one lives any nearer than town. No one will come any nearer than that." - Mrs. Sanderson from The Haunting, 1963.
Happy Halloween, y'all! Today's post is inspired by the 1963 version of The Haunting, and comes from The Noble Pig, a gorgeous food blog you can find in my list of favorite blogs. I changed the flavor of doughnuts from banana to pumpkin for Halloween and nick named them 'Eleanor's 'Nuts' for the character Eleanor in the film. As you can guess, the woman is a few cards shy of a full deck, and the genius of the film is watching her lose what's left of her sanity, scene by scene, inside of a reportedly haunted house. Again I'm talking about the original - the remake was a pile of horse poo.
Switching topics, when I was growing up in Houston, we had a neighbor who made homemade doughnuts for the neighborhood kids every Halloween. As you can imagine, they had a steady line outside of their house from the time the kids got out of school until 10 p.m. And in my memory, you could smell those fried beauties for blocks and blocks - the scent of cinnamon and vanilla tossed up like confetti into the crisp, fall air.
Don't get me wrong - I adore Halloween, even children on Halloween, but I don't think there's enough wine in the whole world to keep me standing over a deep fryer for 8 hours straight. God bless those old neighbors!
Did you have any neighbors when you were growing up who made anything special for trick or treaters?
By the by - this is my 13th post for October...spooky :O
(Really baked pumpkin doughnuts from The Noble Pig), Adapted from Bake Sale Recipes.
8 oz pumpkin puree
2 egg whites
1 Tablespoon vegetable oil
1 cup packed brown sugar
1-3/4 cups all purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon pumpkin pie spice
1 Tablespoon granulated sugar
2 Tablespoons chopped walnuts
Beat pumpkin, egg whites, oil and brown sugar in a large bowl. Add flours, baking powder, baking soda and pumpkin pie spice. Mix until well blended. Let stand for five minutes for dough to rise. Scoop out heaping tablespoonfuls of dough onto a greased baking sheet.
With the tip of a butter knife round out the doughnut holes in the center of the dough. Then use the butter knife to smooth outside edges of dough into round doughnut shape. Repeat until all dough is used.
Sprinkle with granulated sugar and walnuts. Bake 6 to 10 minutes (mine took 8) in a 425 degree oven or until tops are golden.
Remove from pan and place on a wire rack to cool.
* Noble Pig says - I decided to drizzle some icing on them as well. It was the perfect addition. I used a 1/3 cup powdered sugar and 2 Tablespoons of milk.