Pumpkin Butter

The first day of Pumpkin everything has begun! And the the first recipe is Pumpkin Butter!

This was so easy to make and very tasty. I've been enjoying it on my toast this morning and I might put it in my oatmeal sometime.

Ing.

• 29oz can pumpkin puree
• 3/4 cup apple juice
• 2 t ground ginger
• 1/2 t ground cloves
• 1 1/2 cups white sugar
• 2 t ground cinnamon
• 1 t ground nutmeg

Directions 

1. Combine all ingredients in a large saucepan: stir well. Bring mixture to a boil. Reduce heat, simmer for 30 min until thickened. Stir frequently.
2. Transfer to sterile containers and chill in the refrigerator until serving.

I got the recipe from allrecipes.com. It's great for a gift or a snack.

Pumpkin Everything!

That's right Pumpkin Flavored Everything! I love pumpkin as much as everyone. And for the sake of the pumpkin loving masses my family and I will be taking a potential hit to our love of pumpkin.

Starting the week of September 23rd and going through Thanksgiving I will be testing, creating, and reviewing all things pumpkin flavored. I know its a challenge and probably near the end I will be the only one eating the stuff. (I just know they will abandon me) To make thing easier on my stomach I will only be doing one thing a week. And probably one or two weeks I'll be rolling through a coffee shop or ice cream parlor to save myself. Some recipes will be more challenging then others but I am totally committed to bringing you the very best of pumpkin flavored.

Wish me luck!

Gingerbread Recipe

My mother has this great recipe for gingerbread. It's firm enough for houses, yet soft enough to eat without breaking your teeth.

Melanie's Gingerbread Recipe

Ingredients

• 6 1/2 cups of flower
• 1 tablespoon ginger
• 1 teaspoon baking soda
• 1 cup solid vegetable shortening
• 1 cup granulated sugar
• 1 12oz jar of Grandmas Molasses
• 2 eggs, lightly beaten
• Royal Icing
• Candies, frosting (either store-bought or homemade), fondant for decorating.

Directions

• Preheat oven to 350 degrees
• Mix flour, ginger, and baking soda in a large bowl. Set aside.
• Cream shortening and sugar in mixer with paddle attachment. Add molasses and lightly beaten eggs. Blend well. Switch to dough hook. Gradually add dry ingredients. Knead in remaining flour, if necessary. Chill dough 1 hour for best rolling results.
• Line sheet pans with parchment paper. Roll out dough to 1/8-inch thick directly onto cookie sheets. Cut patterns, removing excess dough. Chill 10 minutes in freezer before baking. Bake for 8-12 minutes. Start checking at 8 min. The small pieces naturally cook faster then larger pieces.
• Re-cut pieces after baking for even edges while they are still hot. Let cookies cool on sheet pan.
• Next decorate your cookies or assemble your house however you would like.

Tips

• Put like sizes on the same cookies. This helps with even cooking.
• If it spreads too much you're batter is too moist.