Wednesday, November 11, 2009

pumpkin products

The following recipes I used "home pureed" pumpkin. All in all, the pumpkin puree tasted, to me, just like the normal canned stuff though it's appearance was a lighter orange.

#1. I tried this Pumpkin Rice Pudding at the 4th annual "Peter Pumpkin Open House" (might post on that subject later...), liked it, and thought I'd try it at home. Made it. Undercooked the rice (I think because I used brown instead of white and didn't allow for that change while cooking it) and might just have undercooked the whole shebang.
Here it is:
this is cooked. it doesn't look too cooked now, does it?
The pumpkin flavor was good but the dish was not so hot all around.

#2. I stink at making pancakes. It doesn't seem to difficult... but somehow they never really turn out well. Peter is the pancake expert at our house. For some reason this doesn't deter me from trying to make them. These were supposed to be pumpkin pancakes.
hmm, not looking so good.
these are pumpkin pancakes "mid-trash"I can make waffles.
I decided to try to salvage the batter and stick it in the waffle iron.
I knew I liked waffle irons.
These were tasty although I preferred them "cold". probably because while warm they reminded me of the gummy pancakes I had just tasted.
#3. Sweet Success! Whole wheat pumpkin bread. No oil, just applesauce. delicious. Made 4 loaves so far and my last 2 cups of pumpkin puree will likely be dedicated to 2 more.

here is the recipe, it's a winner:

WW Pumpkin Bread

3 c. brown sugar
4 eggs
2 c. pumpkin
1 c. applesauce
4 1/2 c. whole-wheat flour
1/2 tsp. baking powder
2 tsp. soda
1 tsp. salt
1 tsp. cloves
1 tsp. nutmeg
1 tsp. cinnamon
1 c. nuts, chopped (optional)

Cream together brown sugar and eggs. Add pumpkin and applesauce and beat well. Add remaining ingredients and beat well. Pour into two greased and floured loaf pans. Bake at 350 degrees for 1 hour and 10 minutes, or until a toothpick inserted in middle comes out clean. Makes 2 loaves.

#4. Pumpkin Spice Latte in a crockpot.
No picture but it was good. Made it for a church small group Halloween party. I didn't use all the vanilla that was called for in the recipe (that is a ton!) but put in a whole (smallish) bottle of it when I roughly x4 or x5'd the recipe (so still quite a bit). One thing, I would have pureed my pumpkin a little more had I thought about the possibility of swallowing little pumpkin chunks every once in a while. (= still good, still good.


Rachel said...

Hi there Mrs. Jacks!

We made your pumpkin bread and enjoyed it very much!! Thank you so much for the recipe and the tips :)

thejacksgraze said...

Yeah! glad it worked out well for you Rach!