Pumpkin Recipes
Pumpkin Muffins
Ingredients:
1 cup mashed cooked pumpkin or winter squash 5 Tablespoons melted butter 5 Tablespoons Milk 1 Teaspoon Vanilla 2 beaten eggs 16 chopped, pitted dates 1.75 cups flour 1 Teaspoon baking powder 0.5 Teaspoon baking soda 1 Teaspoon salt 1 Teaspoon cinnamon 0.5 Teaspoon nutmeg 1 1/3 cups sugar Preparation Directions:
- Pre-hat oven to 350 degrees.
- Mix together: mashed cooked pumpkin or winter squash, melted butter, milk, vanilla, beaten eggs, chopped pitted dates
- Mix with: flour, baking powder, baking soda, salt, cinnamon, nutmeg, sugar
- Grease muffin pans, or use baking cups.
- Pour batter into muffin pans.
- Top each muffin with a pecan half.
- Bake for 20 minutes.
- Allow to cool before serving
Grand Marnier Pumpkin Preserves
Ingredients:
2 grated rind from 2 lemons 1 cup Water 9 c. Sliced Pumpkin 2 1/8 c. Sugar ΒΌ c. Grand Marnier
Preparation Directions:
- Peel & seed pumpkin.
- Processor slice the pumpkin.
- Add 1 1/8 c. sugar.
- Cook slowly, stir constantly until all the sugar is melted & the pumpkin is mostly cooked
- If it gets to dry, add 1/4 c. sugar and 1/4 c. water until the extra cup of sugar and 1 c. of water is used. This should take about 2 hours.
- At the end, add 1/4 c. Grand Marnier.
You may also eliminate the Grand Marnier or you can add chopped macadamia or pistachio nuts to the plain or Grand Marnier Pumpkin jam.
Caution: be careful not to leave out the grated rind from 2 lemons. Safe canning requires a pH of under 4.6 and pumpkins are 5.0, as are carrots. For this reason, lemon, lemon rinds, or lime and lime rinds which have a pH of 2.2 and 2.0 respectively are usually added to bring the combined pH into the safety zone. Do not alter recipes unless you understand the significance of pH in a safely canned product.
Makes: 3 cups
