Pumpkin Butter

My sister-in-law, Cathy, is so creative. 

She is going to be a contributor on this blog, so expect some great things!!

Here is some pumkin butter that she made and canned and decorated super cute. 

Who wouldn't want to receive one of these as a gift?! 

So, her recipe sounds super simple, and pumpkin butter is SO good.

So, I'm gonna have to try this one out. 

(You should too!)

Pumpkin Butter

Ingredients

29 to 32 oz pumpkin (canned)

1 T. pumpkin pie spice

¾ oz to 1 oz powdered pectin

4 cups sugar

Mix together first 3 ingredients in a 4 qt pot or larger (it splatters), heat on med high until very hot, it will not boil.

Add sugar, stirring constantly, until it comes to a boil. Boil hard for 1 min. remove from heat.

Let sit for 5 minutes. Ladle into sterile containers, put lids on.

Makes 6 to 7 half pint jars.

I put them in a water bath (boil completely submerged in water for 10 minutes) to can them. Allow to cool on a dry towel for 24 hrs. the lids will seal.

Easy, right?! 

Then you can decorate them like she did, if your giving them away as gifts. 

Happy weekend before Thanksgiving!!  ;)

Pumpkin Buttermilk Waffles

When I turned 15, I got a waffle maker for my birthday.  I loved waffles, and I still do. 

My 17 month old son also loves waffles.  He will ask for them. 

Boy, was he in heaven yesterday when I made these pumkin buttermilk waffles. 

Actually, all my kids liked them.  Even my daughter who SWORE she wouldn't. 

These are good. 

Just look at them, yummy. 

Pumpkin Buttermilk Waffles

1 cup plus 2 Tbs flour

2 Tbs brown sugar

1 tsp cinnamon

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

2 eggs- yolk separated

1 1/4 cup buttermilk

1/2 cup canned pumpkin (not pie filling)

2 Tbs melted butter

Combine all dry ingredients and stir to combine. 

 In separate bowl whip egg whites still stiff peaks form. 

In third bowl, combine pumpkin, buttermilk, egg yollks, and butter.  Beat these wet ingredients together, then add dry ingredients and beat again. 

Fold in egg whites. 

Makes 4 waffles.

Pour or spoon into hot waffle iron and cook til crisp, or desired doneness. 

Maple syrup is good, but we ate these with buttermilk syrup and cinnamon nutmeg syrup and they were fantastic!! 

Pumpkin Bread

So, I love pumpkin, but is has taken me a while to feel that way.  I used to really not like, at all, pumpkin pie.  (GASP!)  I know, crazy, right?  Well, I finally came around. 

There are so many pumpkin foods out there.  I gonna try and bring you a bunch of my favorites before Thanksgiving, and maybe after, because hey, pumpkin shouldn't only be enjoyed before Thanksgiving. 

Pumpkin Bread

My family LOVES this recipe, especially my kids. 

These loaves go quick at our house.

Ingredients

5 eggs

1 1/4 cups oil

1 (15 oz) can pumpkin (not pie filling)

2 cups flour

2 cups sugar

2 packages 'cook and serve' vanllia pudding mix (3 oz size)

1 tsp baking soda

1 1/2 tsp cinnamon

1/2 tsp salt

Beat eggs in large mixing bowl.  Add oil and pumpkin and beat til fully combined. 

In medium sized bowl stir together all remaining ingredients (all the dry stuff). 

Gradually add the dry ingredients mixture to the pumpkin mixture.  Beating after each addition to fully incorporate. 

Pour batter into loaf pans, 2 normal sized pans, OR 5 mini loaf pans. 

Bake at 325 degrees.

If using 2 normal sized pans, bake for 75-80 minutes. 

For mini pans bake for 50-55 minutes.

Use a toothpick inserted in the center to check if they are done. 

The toothpick should come out clean when they are fully cooked.