Country Traditions

October 11, 2010

Preserving the Harvest: Pumpkin Butter, A delicious way to savour pumpkin :By Kelly Rossiter

Filed under: gardening, recipes — Tags: , , , , — dmacc502 @ 3:52 pm

 

A pumpkin stem.

Image via Wikipedia

 

Spiced Pumpkin Butter

2 small pumpkins, about 4 lbs each
2 tbsp unsalted butter, melted
2 cups granulated sugar
1 cup firmly packed light brown sugar
1 1/2 cups sweet apple cider
3 1/2 tsp ground ginger
3 1/2 tsp ground cinnamon
1 1/2 tsp ground nutmeg
1/2 tsp ground cloves

1. Have ready, hot, sterilized jars and their lids, unless you plan on freezing the butter.

2. Preheat the oven to 425F. Cut each pumpkin in half. Scoop out and discard the seeds. Brush the pumpkin halves with the melted butter and place, cut side down, on a baking sheet. Bake until tender, 25-35 minutes, depending on the size of the pumpkin halves. Using a spoon, scoop the flesh from the pumkin halves and place in a bowl. Stir and mash the pumkin until pureed. Measure out 5 cups of the pumpkin puree; reserve any remaining puree for another use.

3. In a large nonreactive saucepan, combine the pumpkin puree, sugars, cider, ginger, cinnamon, nutmeg, and cloves. Stir until blended. Bring just to a boil over medium high heat, stirring constantly. Reduce the heat to medium how and cook, uncovered, stirring frequently and scraping down the sides of the pan, until the butter is thick and mounds on a spoon, about 30 minutes.

4. Ladle the hot butter into jars, leaving 1/4 inch of headspace. remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids. The sealed jars can be stored in the refrigerator for up to 2 months. The butter can also be stored in airtight containers or heavy-duty resealable plastic bags in the freezer for up to 1 year.

http://planetgreen.discovery.com/food-health/preserving-the-harvest-pumpkin-butter.html

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October 5, 2010

How to Clean and Cook Pumpkin- cookie recipe

Filed under: gardening, recipes — Tags: , , , — dmacc502 @ 4:39 pm
Pumpkins, photographed in Canada.

Image via Wikipedia

  • First, scrub the outside of the pumpkin with a vegetable brush.
  • Cut the pumpkin in half and use a spoon to scrape out the fibers and the seeds. A serrated grapefruit spoon works great for this.
  • Cut the pumpkin halves into smaller pieces, then place them skin side up in a shallow baking dish.
  • Add water to just cover the bottom of the dish, and cover tightly.
  • Bake in a 325ºF oven until the pumpkin is fork tender. The time will vary depending on the size of your pieces.
  • Let it cool, and then either cut off the peel or scoop out the flesh
  • http://www.almanac.com/content/how-clean-and-cook-pumpkin

Yield: Makes 4 dozen. Pumpkin Cookies

  • 1 cup sugar
  • 1/3 cup shortening
  • 2 eggs
  • 1 to 2 teaspoons vanilla
  • 1 cup pumpkin, steamed, drained, and mashed
  • 2-1/2 cups flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 cup raisins
  • 1/2 cup chopped nuts

Preheat oven to 375 degrees F. Grease cookie sheets. Cream sugar and shortening, beat in eggs and vanilla, and stir in pumpkin. Sift dry ingredients and stir into pumpkin mixture. Add raisins and nuts. Drop by teaspoonfuls onto greased cookie sheet. Bake about 15 minutes.

Pumpkin Spice Mix

Filed under: recipes — Tags: , , , , — dmacc502 @ 4:37 pm
Pumpkin pie, from http://en.wikipedia.org/wiki...

Image via Wikipedia

Pumpkin Spice Mix Recipe

Mix the following in a jar:

  • 1/3 cup ground cinnamon
  • 1 tablespoon ground ginger
  • 1 tablespoon ground nutmeg or mace
  • 1-1/2 teaspoons ground cloves
  • 1-1/2 teaspoons ground allspice.

For pumpkin pie, add 1 to 1-1/2 teaspoons of spice mix to your other ingredients.

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