Sunday, October 10, 2010

Pumpkin Recipes!!!!

Pumpkin Bread
3 cups sugar
1 tsp cinnamon
1 tsp nutmeg
1 1/5 tsp salt
2 tsp baking soda
Combine in mixing bowl. 
4 eggs
2/3 cup apple juice
1 cup oil 
15 ounce can pumpkin (not pumpkin pie filling!)
Add to dry ingredients. 
3 cups flour
Add to mixture and mix until smooth. Scrape sides of mixing bowl to ensure everything is mixed well. 
Spray 3 coffee cans ( or 2 loaf pans) with Bakers Joy (an oil & flour blend spray) or oil and flour your cans or pans by hand. Equally divide batter into cans or pans. Place cans on sheet pan to catch any dripping during baking. Bake at 350 for 1 hour 15 minutes or until a skewer comes out clean. 
When removing from oven, allow to rest in cans/pans for 10 minutes, then remove and allow to cool completely on a cooling rack. 
Wonderfully enjoyed with cream cheese spread on top!

Pumpkin Butter 
1 15 ounce can pumpkin (not pumpkin pie filling!)
1 cup sugar
1 tsp nutmeg
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger
2 tbsp maple syrup
Mix all ingredients into a sauce pan and cook over medium heat. Stir continuously. Butter will burn and spatter quickly (due to the sugar content) so be cautious. When butter thickens and everything is combined to a smooth texture (about 10 minutes), remove from heat and pour into heat safe jars. Refrigerate. 

(I did not have maple syrup when I made it last and found it tasted just don't head to the store just for that ingredient!)
Butter is great on everything- waffles, pancakes, toast, salty crackers, pretzels, vanilla ice cream, etc. Be prepared for amazement! 

I am about to try making Baked Stuffed Pumpkins for dinner sometime in the next few weeks. I'll let you know how that goes!

Happy pumpkin eating!

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