See Also: Maple-Pumpkin-Pecan Twists(recipes)
Maple-Pumpkin-Pecan Twist(recipes)
Cysteine proteinase(medicine)
cysteine proteinase inhibitors(medicine)
Carica candamarencis glycosylated cysteine proteinase(medicine)
Maple Pecan Tart(recipes)
Maple Pumpkin Pie(recipes)
Quebec Maple-Pecan Drops(recipes)
Maple syrup and pecan cake(recipes)
Pumpkin-Pecan Friendship Bread(recipes)

cysteine proteinase inhibitors (medicine) and Maple-Pumpkin-Pecan Twists (recipes)


cysteine proteinase inhibitors (medicine)


cysteine proteinase inhibitors
Exogenous and endogenous compounds which inhibit cysteine proteinases.


Maple-Pumpkin-Pecan Twists (recipes)


Maple-Pumpkin-Pecan Twists

Yield: Makes 2 large twists



Ingredients:



1can (15 ounces) solid-pack pumpkin

1cup water

1/2cup shortening

7to 8 cups all-purpose flour, divided

2cups pecans, coarsely chopped

1/2cup sugar

2packages (1/4 ounce each) active dry yeast

2teaspoons salt

2eggs

2teaspoons maple flavoring, divided

6to 8 tablespoons milk

2cups powdered sugar









Preparation:





1.Heat pumpkin, water and shortening in medium saucepan over medium heat until shortening is melted and temperature reaches 120° to 130°F. Remove from heat.2.Combine 4 cups flour, pecans, sugar, yeast and salt in large bowl. Add pumpkin mixture, eggs and 1 teaspoon maple flavoring; beat vigorously 2 minutes. Add remaining flour, 1/4 cup at a time, until dough begins to pull away from side of bowl. Turn out dough onto lightly floured work surface; flatten slightly. Knead 10 minutes or until smooth and elastic, adding flour, if necessary, to prevent sticking. Shape dough into ball. Place in large, lightly greased bowl; turn dough over once to coat surface. Cover with towel; let rise in warm place about 1 hour or until doubled in bulk.3.Turn out dough onto lightly greased work surface; divide into four pieces. Shape each piece into 24-inch-long rope. Twist two ropes together; shape into ring. Tuck ends under loaf to prevent untwisting. Place on lightly greased Baking sheet. Repeat with remaining two ropes. Cover; let rise in warm place 45 minutes.4.Preheat oven to 375°F. Remove towel. Bake bread 25 minutes or until deep golden brown. Immediately remove bread from Baking sheets and cool on wire rack 20 minutes.5.Combine remaining 1 teaspoon maple flavoring and 6 tablespoons milk in small bowl. Whisk milk mixture into powdered sugar in medium bowl. If icing is too thick, add remaining milk, 1 teaspoon at a time, until of desired consistency. Drizzle over loaves.







Note:

Form the twisted ropes into a ring before Baking for a pretty, wreath-like presentation.