Two pumpkin recipes

[Willow]

Pumpkin Pasta:
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Ingredients:
1 can pumpkin puree
2 TBS peanut butter (I like crunchy)
1 inch peeled and minced ginger
1 diced onion
2 cloves diced garlic
1/2 cup vegetable stock
sundried tomatoes, blanched or from olive oil
2 TBS Braggs or say sauce (more if you like salt)
(cooked) Penne Pasta (approx 4 cooked ucps)
Sausages (The vegan tofurky sundried tomato sausages are great in this as a vegan dish)

Fry the ginger, onion, tomatoes and garlic in a little olive oil on low, when the onions start to go clear and the pumpkin, peanunt butter the stock. mix slowqly and throughly on low heat. Add the Braggs to taste. Toss together pasta and sauce in a big bowl and serve warm.

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Pumpkin Muffins
Ingredients
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 can (15 to 16 ounces) pumpkin puree
1/3 cup melted butter
1/2 cup evaporated milk or half-and-half
1/2 cup brown sugar, packed
1/4 cup granulated sugar
2 large eggs, beaten
1 teaspoon vanilla
1/2 to 3/4 cup chopped pecans or raisins
cinnamon-sugar, optional

In a large bowl combine flour, baking powder, baking soda, cinnamon, and salt. Stir to blend In separate bowl, combine pumpkin, melted butter, milk or half-and-half, the beaten eggs, sugars, and vanilla; mix until blended.
Stir pumpkin mixture into the dry ingredients until moistened. Fold in pecans or raisins. Do not overmix. Line 12-cup muffin tin with paper liners or grease well and dust with flour. Fill the about 3/4-full with the pumpkin muffins batter, sprinkle with cinnamon-sugar if desired, and bake at 375° for 20 to 25 minutes.
Serve warm or at room temperature. Makes 12 to 16 pumpkin muffins.

[Crazy Healer Lady]

You are my best friend

Pumpkin... anything.. and squash... yum!

[Willow]

NP, I love pumpkin, I am thinking of trying to can my own next summer so I don't have to buy the pre-canned stuff all the time. I am assuming it will be similar to doing tomatoes and such.

It's funny though, I tell people how often I cook with squash and they look at me weird. I mean come on, its local, its so cheap and so good for you, why not use it more?

[Bandersnatch]

Squash is awesome - and you don't need to can it to store it if you don't want. I grow some every year and then just keep in the back porch all winter - Fresh squash whenever you want.

[Willow]

Yeah...what is the shelf life? I think the puree is what I would can because that is what I use. It might be easier to do a big batch all at once rather than having to cook and puree the pumpkin every time.

[Bandersnatch]

I'm sure the shelf life would equal most canned foods - appox. a year, although I think most people push it long after.

I have only done the puree once and it was a lot of work, mostly getting the lumps out. When I lived on a farm, I was a lot more back to basics than I am now.

[Lotus]

pumpkin

BB
Lotus

[Willow]

I forgot, my other motivation is that I have two friends who are kosher and there is almost no canned kosher pumpkin out there for them.

If we do the canning intheir kitchen then they can automatically eat it!

LOL, lotus, I am sensing another fellow pumpkin fan?