- How to Roast a pumpkin. Since Goosie started bringing home pumpkins I have wanted to do something with them. I checked around the web and found this website the most helpful http://www.pickyourown.org/pumpkincooking.php
After making your own pumpkin I doubt you will go back to the canned variety as fresh is best in my opinion. You can use your fresh pumpkin in any recipe that calls for canned. A plus is that your frozen fresh pumpkin is good in the freezer for a year! So here is to fresh pumpkin year round!
****The first recipe is one I have been making quiet frequently lately. Soft chocolate chip pumpkin nut cookies..
you will need:
1 cup sugar 1 cup pumpkin
1/2 cup shortening 1 tablespoon orange zest or orange extract
2 cups all purpose flour 1 teaspoon baking powder
1 teaspoon baking soda 1 teaspoon pumpkin pie spice
1/4 teaspoon salt 1/2 cup each chocolate chips and chopped nuts (nuts are optional)
Preheat oven to 375* F
Mix sugar, shortening, pumpkin, and orange zest until almost creamed. Slowly add flour, baking soda, baking powder, pie spice and salt.When fully mixed fold in the chocolate chips and nuts. Drop by rounded teaspoon on un-greased cookie sheet about 2 inches apart. Bake for 8 to 10 minutes or until lightly browned on top. Cool and enjoy!
I must note that if you bake the cookies for too long they will not melt in your mouth, nor will they be as satisfying!
****Cranberry Orange Relish
you will need:
1 12 oz bag frozen cranberries 1 medium orange
3/4 to 1 cup sugar (or sugar substitute)
Slice unpeeled orange into eighths and remove seeds. Place 6 oz of cranberries and 1/2 the orange slices into a blender or food processor. Process until evenly chopped. Transfer to bowl. Repeat with remaining orange and cranberries. Stir in sweetener as desired and allow to sit covered in the fridge for at least 1 hour. This recipe makes 2 1/2 cups. Serve and enjoy! You can put this relish on Turkey, sweet breads, Ice cream or even sandwiches!
This next one is one that has been asked for more then a few times. I hope you enjoy making and eating them as much as I do. I have found that this recipe makes a moister scone and is more easily enjoyed as it is not dry nor crumbly. Some would argue that these are not true scones.. I digress and refer them to the JOY of Cooking cookbook for the original recipe!
*****Cream Scones
you will need
1 3/4 cups all purpose flour 2 1/4 teaspoons baking powder
1/4 cup sugar 1/2 teaspoon salt
1 1/4 cups heavy whipping cream (the heaver the cream the moister the scone)
Preheat oven to 450* F
Blend dry ingredients together then slowly add the wet ingredients. Pour out scone mixture onto floured surface. Pat down to the width of your finger. Then cut like a pizza and bake for 15 minutes or until golden. If you want to make flavored scones you can add these..
For Orange Chocolate Scones
add to wet mixture 1 tablespoon orange extract ( you can use the zest of one orange but it won't be the same flavor) after pouring the mixture onto a floured surface add 1/2 cup chocolate chips. Prepare as mentioned above.
For Lemon Blueberry Scones
you will need to add 1 tablespoon lemon extract and when on a floured surface gently fold in 1/2 cup fresh blueberries.
I hope you enjoy making and eating these as much as I do! Enjoy my dear readers and as we are visiting family for the holiday I will post again when I have time! Be blessed!