When I was a kid, I thought it was so silly to carve pumpkins, leave them outside until they got moldy, and then throw them away. When I moved out, I made it a tradition to carve my pumpkin the day before Halloween, and then on the day after Halloween, I cut it up, cooked it, mashed it, and used the mush in my pumpkin recipes. I've been doing this for three years now, and now my husband's family is doing it, too. I should have written this post earlier so that all of you could use your carved-up Halloween pumpkins, but I just didn't think about it. Oh well. Canned pumpkin is cheap this time of year, so I thought it would still be worth-while to share some of my favorite pumpkin recipes.
Pumpkin Pie
This pumpkin pie is rich and spicy, and goes perfectly with whipped cream or vanilla ice cream. If you're making it with homemade mashed pumpkin, use about 3-1/2 cups.
two single-crust pie crusts (See my post on pie crusts)
1 29-oz. can pureed pumpkin
1-1/2 c. brown sugar
1-1/2 tsp. cinnamon
1-1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. salt
6 eggs, well beaten
2-2/3 c. milk, or 2 cans evaporated milk
1 tsp. vanilla
Heat oven to 450 degrees F. Cream pumpkin, sugar, spices, and salt. In a separate bowl, mix eggs, milk, and vanilla. Pour egg mixture into pumpkin mixture; stir well. Pour carefully into two 9" pie shells--be sure that when you flute the crust, you flute the edge upright so that it helps to keep the pumpkin mixture from spilling out. Cover edge of crust with a pie crust shield (you can either make one out of aluminum foil or you can buy one here). Bake at 450 for 15 minutes, then reduce heat to 350 degrees and bake for another 40-45 minutes, or until knife blade inserted near the center comes out clean.
Pumpkin Butter
This makes a great homemade gift for neighbors and friends. It's called butter because it's smooth and creamy, not because it has butter in it. It tastes great on toast, muffins, ice cream, in smoothies... you name it.
1 29-oz. can pureed pumpkin
3/4 c. apple juice
2 tsp. ginger
1/2 tsp. cloves
2 tsp. cinnamon
1 tsp. nutmeg
1-1/2 c. white sugar
Combine all ingredients in a large saucepan and stir well. Bring mixture to a boil. Reduce heat; simmer for 30 minutes, or until thickened. Stir frequently to keep mixture from burning and sticking to the bottom of the pan.
Spoon hot pumpkin mixture into half or full pint jars, leaving 1/4" head space. Remove air bubbles and wipe jar rims. Cover immediately with lids and screw the bands on.
Process in a boiling water bath or a steam canner for 10 minutes.
For a decorative touch, you can cut out circles of holiday fabric to go over the lids. You can also tie a ribbon around the neck of the jar. Get creative! :)
I have a couple more recipes, but this post is already pretty long, so you'll have to let me know if you want recipes for pumpkin bread or pumpkin chocolate chip cookies.
Enjoy!
Wednesday, November 30
Wednesday, November 23
Cooking with Cranberries
Today's post is by special request, just in time for Thanksgiving. Up until last year, I'd always had canned cranberry sauce for Thanksgiving dinner. I thought there was some huge secret to making cranberry sauce from scratch, because my mom never made any. The truth is, it's very simple to make, and the only reason Mom never made it is that we rarely ate turkey for Thanksgiving. So today, along with my recipe for cranberry sauce, I'll share a couple of other fun recipes for cranberries that'll be great for this holiday season.
Cranberry Sauce:
1 c. sugar
1 c. water
1 pkg. (12 oz.) fresh cranberries
Combine water and sugar in a medium saucepan. Bring to a boil, and add cranberries. Reduce heat and boil gently for about 10 minutes, stirring frequently and gently smashing the berries as they become ready to pop. Cover and cool completely at room temperature. Refrigerate until serving time. This sauce is great when made a day-ahead!
Cranberry Nut Bars:
2 eggs
1 c. sugar
1 c. flour
1/3 c. butter or margarine, melted
1 1/4 c. cranberries (fresh or frozen)
1/2 c. chopped walnuts
Heat oven to 350 degrees F. Grease an 8" baking pan. Beat eggs in medium mixing bowl until thick and frothy. Gradually add sugar, beating until thoroughly blended. Add flour and melted butter; blend well. Using a wooden spoon, fold in cranberries and nuts just until combined. Spread evenly in pan. Bake for 40-45 minutes, or until golden brown. Cool and cut into bars. Serves 16.
Cranberry Apple Bread:
from the Ocean Spray Homepage
2 cups peeled, chopped apple
3/4 cup sugar
2 tablespoons oil
1 egg
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 cup Ocean Spray® Fresh or Frozen Cranberries
1/2 cup chopped walnuts
Preheat oven to 350ºF. Grease an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
Combine apples, sugar and oil in a medium mixing bowl. Add egg, mixing well. Combine dry ingredients in a separate mixing bowl. Add to apple mixture, mixing just until the dry ingredients are moist. Stir in cranberries and walnuts.
Spread batter evenly in loaf pan. Bake for 1 hour or until a toothpick inserted into the center of the bread comes out clean. Makes 1 loaf.
Cranberry Sauce:
1 c. sugar
1 c. water
1 pkg. (12 oz.) fresh cranberries
Combine water and sugar in a medium saucepan. Bring to a boil, and add cranberries. Reduce heat and boil gently for about 10 minutes, stirring frequently and gently smashing the berries as they become ready to pop. Cover and cool completely at room temperature. Refrigerate until serving time. This sauce is great when made a day-ahead!
Cranberry Nut Bars:
2 eggs
1 c. sugar
1 c. flour
1/3 c. butter or margarine, melted
1 1/4 c. cranberries (fresh or frozen)
1/2 c. chopped walnuts
Heat oven to 350 degrees F. Grease an 8" baking pan. Beat eggs in medium mixing bowl until thick and frothy. Gradually add sugar, beating until thoroughly blended. Add flour and melted butter; blend well. Using a wooden spoon, fold in cranberries and nuts just until combined. Spread evenly in pan. Bake for 40-45 minutes, or until golden brown. Cool and cut into bars. Serves 16.
Cranberry Apple Bread:
from the Ocean Spray Homepage
2 cups peeled, chopped apple
3/4 cup sugar
2 tablespoons oil
1 egg
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 cup Ocean Spray® Fresh or Frozen Cranberries
1/2 cup chopped walnuts
Preheat oven to 350ºF. Grease an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
Combine apples, sugar and oil in a medium mixing bowl. Add egg, mixing well. Combine dry ingredients in a separate mixing bowl. Add to apple mixture, mixing just until the dry ingredients are moist. Stir in cranberries and walnuts.
Spread batter evenly in loaf pan. Bake for 1 hour or until a toothpick inserted into the center of the bread comes out clean. Makes 1 loaf.
Thursday, November 17
Holiday Cooking Tip #1--Gravy and Apple Pie with Ultra Gel
Thanksgiving is next week! I can hardly believe it's so close. My parents are paying for my husband, son and me to come visit them in Oregon, and we're all very excited. It's always fun to get involved in all the holiday cooking. I took a foods class at BYU just before I graduated, and I think that of all the classes I took, that one has been one of the most useful. My teacher was Janet Stocks, and she and her family are the creators of Ultra Gel, an instant food starch.
Here are a couple of the benefits of using Ultra Gel:
1. It's instant--you just mix it in with whatever needs to be thickened, and voila, it's done. Not like regular cornstarch, where you have to heat it to boiling before it'll thicken things.
2. It doesn't clump. Add it to hot things, cold things, whatever--no mixing rouxs or slurries.
3. Doesn't congeal or separate in the fridge. Your left-over gravy will look just like it did when you put it away--like sauce, not like something the cat threw up.
4. Improves texture of baked goods and reduced calorie soups, sauces, and salad dressings. It makes baked goods fluffier and soups and sauces creamier.
They have lots of recipes on their website, and an additional book of recipes that you can purchase for $9.
Here are two of my favorite recipes using Ultra Gel:
Gravy:
1 14-oz. can chicken or beef broth
1-2 t. bouillon granules (opt.)
1/3 c. Ultra Gel
Add bouillon to broth and heat in microwave or on range to dissolve. Gradually add Ultra Gel, stirring constantly with wire whisk. Heat to serving temperature, season to taste, and serve.
Apple Pie:
6 c. peeled apples sliced 1/4" thick
1 pkg. spiced cider mix (makes 1 cup)
2/3 c. sugar
1/3 c. Ultra Gel
1 t. cinnamon
1/2 t. nutmeg
1 c. water
Blanch apples by placing in microwave safe bowl, covering with waxed paper, and microwaving on high for 10 minutes, stirring once.
Combine cider mix, sugar, Ultra Gel, cinnamon and nutmeg. Gradually add water, stirring constantly with wire whisk. Fold into prepared apples.
For apple cream pie, turn prepared filling into baked 9" pie crust and chill. Top with sweetened whipped cream.
For baked apple pie, turn prepared filling into unbaked 9" pie crust. Cover with aditional 9" pie crust, pricking as desired. Bake at 400 F for 35-40 minutes.
Here are a couple of the benefits of using Ultra Gel:
1. It's instant--you just mix it in with whatever needs to be thickened, and voila, it's done. Not like regular cornstarch, where you have to heat it to boiling before it'll thicken things.
2. It doesn't clump. Add it to hot things, cold things, whatever--no mixing rouxs or slurries.
3. Doesn't congeal or separate in the fridge. Your left-over gravy will look just like it did when you put it away--like sauce, not like something the cat threw up.
4. Improves texture of baked goods and reduced calorie soups, sauces, and salad dressings. It makes baked goods fluffier and soups and sauces creamier.
They have lots of recipes on their website, and an additional book of recipes that you can purchase for $9.
Here are two of my favorite recipes using Ultra Gel:
Gravy:
1 14-oz. can chicken or beef broth
1-2 t. bouillon granules (opt.)
1/3 c. Ultra Gel
Add bouillon to broth and heat in microwave or on range to dissolve. Gradually add Ultra Gel, stirring constantly with wire whisk. Heat to serving temperature, season to taste, and serve.
Apple Pie:
6 c. peeled apples sliced 1/4" thick
1 pkg. spiced cider mix (makes 1 cup)
2/3 c. sugar
1/3 c. Ultra Gel
1 t. cinnamon
1/2 t. nutmeg
1 c. water
Blanch apples by placing in microwave safe bowl, covering with waxed paper, and microwaving on high for 10 minutes, stirring once.
Combine cider mix, sugar, Ultra Gel, cinnamon and nutmeg. Gradually add water, stirring constantly with wire whisk. Fold into prepared apples.
For apple cream pie, turn prepared filling into baked 9" pie crust and chill. Top with sweetened whipped cream.
For baked apple pie, turn prepared filling into unbaked 9" pie crust. Cover with aditional 9" pie crust, pricking as desired. Bake at 400 F for 35-40 minutes.
Monday, November 14
Hot Cereal for Cold Mornings
All of a sudden it's winter! Utah's a funny place. One day it's 65 degrees and you're outside in your shorts, and the next it's 38 and you're freezing your bum off. I really love the different seasons though. It's nice to have some variety.
One thing I love about winter mornings is a hot breakfast. But if you're like my husband, who is defintely not a morning person, you usally don't have much time for one. The recipe I'm going to share today is a mix for a wholesome hot cereal that doesn't take much time to prepare, and is really good for you. It's made using equal parts cracked wheat, rice, and beans, so it's got plenty of carbohydrates, dietary fiber, and protein. The recipe here makes 6 cups (about 24 servings), but since it uses equal parts, it's easy to adjust to as much as you want. This cereal tastes a lot like cream of wheat.
Cream of Beans Cooked Cereal:
Using a grinder, crack (coarsly grind) 2 cups each of wheat, brown rice, and white beans.
To prepare cereal:
1. Heat 2 c. milk or water (don't overheat the milk--it'll boil over!)
2. Add 1/2 c. cereal mix and 1/4 tsp. vanilla; whisk well.
3. Simmer until thick, stirring frequently.
4. Serve with honey, brown sugar, raisins, cinnamon, etc.
Bean flour, if you grind it fine, can also be used as a substitute for up to 25% of the white flour in most baking or sauce recipes. This adds a lot of nutritional value without changing the flavor or texture. Beans are a great addition to food storage because they are high in protein, fiber, and lots of other nutrients, and can be prepared so many different ways and adapt to so many different flavors. They make a great substitute for meat, and can be used in all sorts of recipes.
One thing I love about winter mornings is a hot breakfast. But if you're like my husband, who is defintely not a morning person, you usally don't have much time for one. The recipe I'm going to share today is a mix for a wholesome hot cereal that doesn't take much time to prepare, and is really good for you. It's made using equal parts cracked wheat, rice, and beans, so it's got plenty of carbohydrates, dietary fiber, and protein. The recipe here makes 6 cups (about 24 servings), but since it uses equal parts, it's easy to adjust to as much as you want. This cereal tastes a lot like cream of wheat.
Cream of Beans Cooked Cereal:
Using a grinder, crack (coarsly grind) 2 cups each of wheat, brown rice, and white beans.
To prepare cereal:
1. Heat 2 c. milk or water (don't overheat the milk--it'll boil over!)
2. Add 1/2 c. cereal mix and 1/4 tsp. vanilla; whisk well.
3. Simmer until thick, stirring frequently.
4. Serve with honey, brown sugar, raisins, cinnamon, etc.
Bean flour, if you grind it fine, can also be used as a substitute for up to 25% of the white flour in most baking or sauce recipes. This adds a lot of nutritional value without changing the flavor or texture. Beans are a great addition to food storage because they are high in protein, fiber, and lots of other nutrients, and can be prepared so many different ways and adapt to so many different flavors. They make a great substitute for meat, and can be used in all sorts of recipes.
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