|
Visit
with Other MainStreetMoms...
Stay-at-home moms
Baby Care
Toddlers
Teenagers
Family Budget
Decorating
Organizing
Cooking
Playgroups
Odds & Ends
|
Pumpkin Recycling - To
Roast or Not to Roast!
By Tawra Kellam
http://www.LivingOnADime.com
|
Peter
Piper Picked a Profoundly Plump Pumpkin --
Now What does he do with it? |
|
Check Out Some Super Deals...
|
|
Every fall I get many questions
about what to do with pumpkins. Many people find curious fascination in
imagining what it would be like to grow these versatile little gems, as if
growing something that produces a large fruit is somehow more respectable than
growing, say, a serrano pepper. Many people eventually venture into pumpkin
experimentation. Some succeed and many fail. Much like a dog that chases a car,
many people never give thought to what they would do if they actually succeeded
in successfully raising a patch of these fall favorites. Whether you have found
yourself with more pumpkins than you know what to do with or you are one of the
people who had to buy pumpkins and duct tape them to the vine, these tips for
roasting and using pumpkins are sure to help you make the most out of them (no
matter how you acquired them)!
How to Roast a Pumpkin
You can only do this with a freshly carved pumpkin! Do not use on a pumpkin that
has been
carved and sitting out for several days.
To bake a fresh 6 to 7 pound pumpkin, halve the pumpkin crosswise and scoop out
the seeds and strings. Place halves, hollow side down, in a large baking pan
covered with aluminum foil and add a little water. Bake, uncovered, at 375 for 1
½ to 2 hours or until fork‑tender. Remove. When cool, scrape pulp from shells
and puree, a little at time, in food processor or blender. Mix with a little
salt.
To freeze pumpkin puree. Put 1‑2 cups in freezer bags along with spices and use
in pies.
To use pumpkin puree for recipes: Line a strainer with a double layer of
cheesecloth or a flour sack dish towel and let the pumpkin sit to drain out the
extra moisture BEFORE cooking with it. Pumpkin is very moist, so in order for
your recipe to come out correctly, you MUST strain it.
Roasted Pumpkin Seeds
Boil seeds in water for 5 minutes. Drain well. Sprinkle with salt or seasoned
salt. Place a thin layer on a cookie sheet. Bake at 250 . Stir after 30 minutes.
Bake ½‑1 hour more or until crunchy.
*Squash seeds may also be used.
Pumpkin Smoothies
½ cup pumpkin
¾ cup milk or vanilla yogurt
¼ tsp. cinnamon
1/8 tsp. nutmeg
2 tsp. brown sugar
4 ice cubes
whipped cream (optional)
sprinkles (optional)
Place all ingredients in a blender. Blend until smooth. Pour into 2-3 glasses.
Serve with a small amount of whipped cream on top. You may also add orange
sprinkles if you like. Serves 2-3.
Pumpkin Pancakes
2 cups flour
2 Tbsp. brown sugar, packed
1 Tbsp. baking powder
1 ¼ tsp. pumpkin pie spice
1 tsp. salt
½ cup nuts, chopped (optional)
½ cup pumpkin
1 large egg
2 Tbsp. vegetable oil
1 cups milk
Combine ingredients. Stir just until moistened; batter may be lumpy. Heat
griddle or skillet over medium heat; brush lightly with vegetable oil. Pour ¼
cup batter onto hot griddle; cook until bubbles begin to burst. Turn and
continue cooking 1 to 2 minutes. Serve with Pumpkin Maple Sauce and nuts.
Pumpkin Maple Sauce
1 cup maple syrup
¼ tsp. ground cinnamon or pumpkin pie spice
1 ¼ cups pumpkin
Mix together until well blended.
|
In 5 years, Tawra Kellam and her husband
paid off $20,000 personal debt on an average income of $22,000
per year. Tawra is the author of the frugal cookbook Dining On A
Dime. Dining On A Dime has over 1200 recipes and tips to help
you eat better and spend less. For more free tips and recipes
visit her web site at
http://www.LivingOnADime.com.
|
|
|
