I woke up just craving pumpkin butter on buttered toast, no idea why. So considering I have about a dozen cans of pumpkin (thank you Mom!) its been too easy to keep making pumpkin recipes…I’m going to be orange before the end of the month! Sure fresh (frozen) puree would be better but around here pumpkins were expensive this year, so canned will have to do.
If you ever Google this your in for a treat. There are probably a thousand different ways to make it, mostly variations of the same theme, none of which actually involves butter from what I can see. 🙂 So it was off to create my own…and this is what I came up with. Spiced just right (more pumpkin pie like and less spicy), not too sweet, just right I think.
1 1/2 cups (which is (1) 15-oz can) of pumpkin puree
1/4 cup brown sugar (I use dark for everything, just tastes better)
2 tbsp sugar
3/4 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp cloves
pinch of ginger
1/4 cup water (only cause I drank the last of the apple cider last night)
Mix all ingredients together and boil over medium heat. Lower the temperature to medium low or low and cook until thick, about 30 minutes or so. Cool and store in the fridge for about a week…enjoy!
I adore pumpkin bread! I just love it! Around this time of year I usually make it 2 or 3 times a week – as other than cooking time it takes all of 10 minutes (or less!) to prepare. I prefer to use my own pumpkin puree but this year it looks like that isn’t going to happen as pie pumpkins in this neck of the woods are SO expensive compared to canned. I’m a little saddened but let me show you a trick my grandmother taught me…
Buy more canned pumpkin then you think you will need within the next year and put it on your shelves and forget about it. Next year at this time repeat the procedure but cook with the pumpkin you bought last year. What happens is the pumpkin slowly ages in the can (but it doesn’t expire) giving it a rich, wonderful flavor – just like homemade pumpkin puree. I swear by it! My grandmother did it all of her life (she was born in 1923) and I have since done this as well. All I ever get are compliments asking if I use homemade puree. Try it before you think I’m looney. 🙂
1 cup pumpkin puree
1/2 cup vegetable oil (I use only canola as its good for the heart)
1/3 cup white sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
pinch of ground ginger
1 2/3 cups flour
1/4 cup chopped walnuts, pecans, raisins, or chocolate chips (optional – I hate nuts and don’t like add ins so I don’t add these)
Its fall. Ok. Its close to fall. But around here its been cold for the last couple of weeks. The kind of cold where I sleep snuggled up, covered in blankets, with my windows open because I’m just not ready to admit defeat yet. The kind of cold where I have to wear jeans and a sweater, but no jacket, just to keep warm outside. The kind of cold where all I wanna do is make hot cocoa and hot chai to drink. The cold where I haven’t flipped my furnace back on and I don’t want to…because that means fall is over and winter is coming.
At any rate. Fall puts me in the mood for apples…and warm things (see referenced hot drinks above!). So since I bought a new cookbook the other day I decided to christen it by making this BEYOND EASY “pudding”. I already had all the ingredients so it was a no brainer.
The original recipe comes from 1001 Recipes by Martha Day. Amazon says its not out yet, but I bought mine at a brick and mortar Borders location for all of $4.99. And it (like others from this same publishing company – Hermes House) are worth WAY more than that. I’ve got 6 of their $4.99 Borders specials and they are fantastic to cook from. The only problem? They are British in origin. So some ingredients are called by different names (rocket in the book is usually known as arugula here in the States) or impossible to find (this recipe calls for Mixed Spice – something that basically doesn’t exist here). But I digress as I’m planning on covering all 6 of the ones I own on an upcoming Exploring Cookbooks.
2 1/2 cups apple juice
2/3 cup couscous
1/3 cup raisins
3/4 tsp mixed spice
1 apple, peeled, cored and sliced
2 tbsp brown sugar
I needed this for Baked Apple Couscous Pudding and used this recipe (by French Tart on RecipeZaar). I cut the recipe in half (I don’t think I want to store this very long and I’m not going to use it much) and used just ground spices as that is all I have on hand. This is an amazing recipe and big props should be given to French Tart!! I didn’t find any other Mixed Spice recipe that came even close to her’s and its wonderful taste – and smell!
1 tsp allspice
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground nutmeg
1 tsp ground ginger
1/2 tsp ground cardamom
1/2 tsp ground coriander