We may not celebrate Halloween, but I do love pumpkins. I like to decorate the house for fall with them and then use them to make puree. I think fresh pumpkin tastes much better than canned…and it isn’t hard to make. I think once you try making and using fresh puree, it’ll be hard to go back to canned.
First you need a sugar pumpkin…or two. They are the smaller, darker orange pumpkins. You can use the bigger carving pumpkins, but they are more stringy instead of meaty. I’ve used carving pumpkins to make pumpkin bread and it tasted just fine but if you want to make a pie it is better to use a sugar pumpkin. A 4 pound pumpkin will give you about 1 1/2 cups of puree.
Wash your pumpkin, cut the top off and cut your pumpkin in half, then clean the guts and seeds out. Save the seeds as they make a yummy snack too! I choose to bake the pumpkin instead of boiling it. I think it retains more flavor and nutritional value. They contain Vitamin A, B and potassium. Pumpkins are also a source of protein, dietary fiber and Vitamin E. So bake it cut side down in a 375F oven with about a cup of water for about 1 1/2 hours or until soft. Cool, then scoop the pumpkin from the skin and mash it by hand or use a food processor.
Because pumpkins are 90 percent water, the puree will be watery. You will want to drain it in cheese cloth overnight before you use/store it. It can be stored in the fridge for about 3 days or frozen for up to six months (but I used some that was in longer and it was fine).
Now that you have your puree, you can use it to make all sorts of pumpkin yummies. Do you have a favorite pumpkin recipe to share? Feel free to post it or the link to your recipe in the comment section. Here are a few of mine:
Enjoying my morning hot coffee with the sun streaming in the window.
I have to say first off, I’m not a fan of iced coffee. Blech. I don’t mind coffee flavor in some things (like my favorite hard to find Coffee Crisp candy bars) but in my mind when coffee is cold, you either heat it up or get a fresh, hot cup. I thought I was just old school.
I was going through some cookbooks looking for a certain recipe and as I was flipping through one of my older cookbooks (1977) I came across a few coffee recipes including one for iced coffee. Wow. It was a thing back then too! I thought I’d share the recipes so I could save you from spending your hard earned cash on expensive cold coffee shop coffee. I’m sure the recipes would work just as well with your favorite dairy free milks too. Enjoy!
Iced Coffee:For each glass of iced coffee desired, brew coffee using two level tablespoons coffee and ¾ measuring cup (6 fl. oz.) cold water. Use more or less to suit your taste. Pour hot coffee over ice cubes in tall glasses. Serve immediately with cream and sugar.
Coffee Ice Cubes:Pour about 3 cups of brewed coffee into ice cube trays. Freeze until firm, at least 5 hours. If used with cold coffee, makes enough cubes for eight 12-ounce glasses; with hot coffee, enough for five 12-ounce glasses.
Coffee Frosted:Combine two cups of chilled brewed coffee with 1 pint of vanilla, coffee or chocolate flavored ice cream in a bowl and beat until blended and thick. Serve immediately over Coffee Ice Cubes in tall glasses. Makes 3 2/3 cups or 3-4 servings.
So, do you enjoy cold or iced coffee? How do you like your coffee best? You can let me know in the comments below or with a link to your blog post. I can’t wait to hear from you!
Until next time – live simply and love abundantly! Grace and peace…
I won’t be spending much time online this week…we have a HUGE DIY project going on right now and I’m helping as much as my health will allow. I’m also trying to decide what subject to classify this as for homeschooling. *grin* I’ll share some more pics soon. Grace and peace!
Colossians 3:23-24 – And whatever you do, do it heartily, as to the Lord and not to men, knowing that from the Lord you will receive the reward of the inheritance; for you serve the Lord Christ.