Processing Pumpkin

If you have pumpkins, why not use them for something other than decoration? You can make pumpkin pie, pumpkin butter, pumpkin soup, there are tons of uses for this versatile squash.  You can even put some in your coffee and make your own pumpkin spiced latte, yum!

How To Roast A Pumpkin
You can only do this with a freshly carved pumpkin! Do not use on a pumpkin that has been carved and sitting out for several days.
To bake a fresh 6 to 7 pound pumpkin, halve the pumpkin crosswise and scoop out the seeds and strings. Place halves, hollow side down, in a large baking pan covered with aluminum foil and add a little water. Bake, uncovered, at 375° for 1 1/2 to 2 hours or until fork-tender. Remove. When cool, scrape pulp from shells and puree, a little at time, in food processor or blender. Mix with a little salt.

To freeze pumpkin puree. Put 1-2 cups in freezer bags.

To use pumpkin puree for recipes: Line a strainer with a double layer of cheesecloth or a flour sack dish towel and let the pumpkin sit to drain out the extra moisture BEFORE cooking with it. Pumpkin is very moist, so in order for your recipe to come out correctly, you MUST strain it.

-saved info from another blog, but I forgot to save the source, sorry!

City Market goodness



(click image for larger photo)

So K and I headed to the City Market for fresh goodies today. I realized that we have not been at ALL this year.

We grabbed tomatoes, onions, fresh cilantro and other goodies. I came home and made a HUGE batch of fresh salsa and froze about 6 portions.

Is there anything that smells better than cilantro?  hmmmmmm…

a successful baking day


In the interest of having some new, healthy things for us to have for breakfast, I did some baking today.  I made English muffin toasting bread, for the yummy breakfast sandwiches Shane has been having.  It was VERY easy and turned out well.  Next time I will use my electric knife so I can get a little bit thinner slices, and I think I will bake it a little longer as well.  It rose VERY well, and very quickly.  So much  so that I punched it down a little thinking there would be some oven spring, but I should have left it alone, because there wasn’t any.  But it still turned out well.

And my muffins are FANTASTIC! I made a big batch of my master muffin mix because I want to make some muffins for an event our church is having at the end of the week, so I had to try out a batch for us, since it has been a while since I made this.  I made these banana nut, but I also have some frozen berries I am going to use for a batch or two.  I got the recipe from the Make a Mix cookbook, one of my VERY FAVORITE cookbooks.

Well thats all I have for today, 🙂  I should be sewing on Katie’s dress for her aunts wedding but I just can’t get in the mood.  I really need to, the wedding is coming up really quick.  Maybe tomorrow  🙂