Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

I would like all Members and Guest to view CryptoTravel.biz as this is my company I promote.




Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2019


Spiced Pumpkin Butter

Lobo
Lobo
Moderator
Moderator

Posts : 28390
Thanked : 2113
Join date : 2013-01-12

Spiced Pumpkin Butter Empty Spiced Pumpkin Butter

Post by Lobo on Sat 27 Jun 2015, 9:50 pm

Spiced Pumpkin Butter
Spiced Pumpkin Butter Spiced-pumpkin-butter-main-shot-web
Recipe by Stacy Harris
The canned “pumpkin” you find in the grocery store is actually made from butternut squash. Homemade pumpkin puree is sweeter, has less moisture, and tastes both different and better, so works better in this Spiced Pumpkin Butter recipe. Bonus: You can also use this butter as the basis for a pumpkin pie. Simply mix 2 cups of it in a large bowl with 2 eggs, 1 yolk from a third egg, 1½ cups heavy cream, and ½ teaspoon lemon zest. Place the mixture into an unbaked pie shell, then back at 350 degrees for 40 to 50 minutes.

Ingredients:


  • 4½ pounds (about 7 cups) pumpkin puree (preferably from small- to medium-sized sugar pumpkins)
  • 1 pound brown sugar
  • 1 cinnamon stick broken into pieces
  • ½ whole nutmeg
  • 6 cloves allspice
  • ¾ cup apple cider

Instructions:

1. Cut each pumpkin in half and scrape out the seeds (save and toast them for a treat), then discard any stringy parts. Place pumpkins flesh-side down on a cookie sheet lined with a silpat or foil. Bake pumpkins at 350 degrees for about an hour or until fork-tender. Remove pumpkins from the oven, let them cool, then scoop out the pulp and place it into a medium-sized saucepan.
2. Using a mortar and pestle or a clean coffee mill, grind the spices to a fine powder. Stir sugar, spices, and apple cider into the saucepan with the pumpkin.
3. Simmer the butter over low heat for 1 to 1½ hours. The mixture will thicken as you continue to cook, eventually reaching the consistency of butter. While thickening, it may stick to the bottom of the pan. No worries! You will know the pumpkin butter is ready when a wooden spoon leaves a clear path across the bottom of the pan.
4. Ladle into jars, seal, and store in the fridge for up to 3 weeks. Or, let the butter cool, then ladle into freezer bags or freezer-safe mason jars (leave plenty of head space!) and store in the freezer for up to six months.

    Current date/time is Tue 19 Nov 2019, 12:40 am