Posts Tagged ‘pumpkin recipe’

Tasteful Tuesday: Pumpkin Pancakes (with Pumpkin Butter)

Tuesday, October 8th, 2019

We’re starting today off with fluffy pumpkin pancakes topped with Sturbridge Yankee Workshop exclusive Pumpkin Butter. This recipe builds upon our Homemade Pancake recipe with a few spices and of course, pumpkin puree, incorporated into the batter. In addition to the butter, these pancakes also taste great with whipped cream, Maine Maple Syrup, and if you are a chocolate lover, we definitely recommend adding chocolate chips to the batter before cooking.

Pumpkin Butter | Made in New England | Sturbridge Yankee Workshop ExclusiveWhat You’ll Need:

  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 1/4 cups milk
  • 1 medium egg
  • 1 teaspoon vanilla extract
  • 3 tablespoons butter,
    melted and slightly cooled
  • 3/4 cup pumpkin puree
  • Pumpkin Butter
  • Whipped cream, Maine Maple Syrup, caramel, or other desired toppings (optional)

Directions:

  1. In a large mixing bowl, sift together flour, baking powder, salt, sugar, pumpkin pie spice and cinnamon (for very fluffy pancakes, we recommend sifting twice or thrice).
  2. Add about half of the milk to the flour mixture, as well as the egg, and mix. Slowly pour and incorporate the remaining milk. Add vanilla extract, the melted butter and pumpkin puree; mix until completely combined.
  3. Heat a lightly buttered frying pan over medium high heat and pour or scoop the batter onto the frying pan, using about 1/2 cup for each pancake.
  4. Once both sides are browned (look for small bubbles before flipping!) serve hot with Pumpkin Butter and other desired toppings. Enjoy!

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Tasteful Tuesday: Three Ways to Pumpkin Puree

Tuesday, September 10th, 2019

This week’s Tasteful Tuesday is not a standard recipe for one dish, drink or snack. Instead, we’re highlighting three ways to get homemade puree from a pumpkin, which you can then use in all of your pumpkin recipes this fall and throughout the year.

First, some basics.

  • While it doesn’t really matter which of the methods you choose below (it’s all about time and personal preference), the pumpkin you use does matter. The standard jack-o-lantern or carving pumpkin is not great for use in the kitchen. The flesh is tough and hard to work with (albeit easier to carve!), so our recommendation is to save these pumpkins for decorating. A sugar pumpkin, however, is the perfect variety to use; they are commonly called pie pumpkins because of their thinner skin and more plentiful, sweet flesh that is ideal for baking and cooking. These pumpkins are smaller than the average carving pumpkin, but you can still get about four cups of puree from a three to three and half pound sugar pumpkin.
  • Adding spices and/or herbs before baking, boiling or microwaving the pumpkin will obviously give the puree great flavor, thus adding more flavor to whatever dish it is added to. Cinnamon, nutmeg, and ginger are great additions to a puree that will be used for pies or baked goods.
  • Pumpkin puree contains a higher water content than canned pumpkin, so we recommend draining the puree with a cheesecloth or paper towel before adding it to a recipe. The excess water can then be used for stocks and soups.
  • This puree can be used right away, or frozen and stored for up to six months.

Sugar Pumpkins | Flickr User Nadia Prigoda-Lee

Onto the methods.

Roasting

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper (or more than one if you’re roasting multiple pumpkins) and set aside.
  2. Using a sharp knife, cut off the top and stem of the pumpkin. Then cut the pumpkin in half and remove all seeds and the pith.
  3. Brush the inside with oil and add spices or herbs if desired. Lay the halves on the prepared baking sheet with the inside facing down.
  4. Roast for about 45-60 minutes, depending on the size of your pumpkin. The skin should be a deep orange color and wrinkly, and a fork should easily slide into the pumpkin when prodded.
  5. Allow the pumpkin to cool for about 10 minutes, then peel the skin away. The flesh should be soft enough to mash with a fork or potato masher. For an even creamier puree, run the flesh through a food processor or blender.

Boiling

  1. Set a steamer basket in a saucepan filled with 1-inch of water. Cover and bring to a boil.
  2. Using a sharp knife, cut off the top and stem of the pumpkin. Cut the pumpkin in half and remove all seeds and the pith, then cut each half into 2-inch chunks.
  3. Add pumpkin to steamer basket in boiling water and cook for about 15 minutes. A fork should easily slide into the pumpkin when prodded.
  4. Remove pumpkin to a baking tray or kitchen towel. Let cool, then peel the skin away. The flesh should be soft enough to mash with a fork or potato masher. For an even creamier puree, run the flesh through a food processor or blender.

Microwaving

  1. Using a sharp knife, cut off the top and stem of the pumpkin. Cut the pumpkin in half and remove all seeds and the pith, then cut each half into 2-inch chunks or slices.
  2. Add pumpkin pieces to a microwave safe bowl, and cover with microwave-safe plastic wrap or a paper towel. Microwave on a medium setting for about fifteen minutes, checking the slices about halfway through cook time.
  3. Remove from microwave using oven mitts and place on a trivet or heat-safe surface. Let cool, then peel the skin away. The flesh should be soft enough to mash with a fork or potato masher. For an even creamier puree, run the flesh through a food processor or blender.

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Tasteful Tuesday: Pumpkin Spice Hot Chocolate

Tuesday, October 16th, 2018

That’s right – a Fall twist on this Holiday / Winter classic.

Hot ChocolateWhat You’ll Need:

  • 1/2 cup whole milk
  • 1/3 cup heavy whipping cream
  • 1/4 cup semi-sweet chocolate chips
  • 1 teaspoon cocoa powder
  • 2 1/2 teaspoons pumpkin puree
  • 1/4 teaspoon pumpkin pie spice
  • 1/2 cup whipped cream
    or marshmallows, optional
  • Dusting of cinnamon and nutmeg, optional

Directions:

  1. In a saucepan over medium heat,
    whisk together the milk, cream, chocolate and cocoa powder until chocolate is melted and smooth; about 3-5 minutes.
  2. Stir in pumpkin puree and pumpkin pie spice until fully incorporated.
  3. Pour into mugs, and if desired, top with whipped cream and dust with cinnamon and nutmeg. Enjoy!

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