Wednesday, November 24, 2010

Day 10 - Ten Days of Turkey

On our final day of Ten Days of Turkey I decided to play homage to the pumpkin
Such a wonderful vegetable!  It can be our Halloween trick or our yummy treat.  I LOVE pumpkins.  For me they are the symbol of Fall.  We like to make our own pumpkin rather than used canned.  It really does taste better!  Especially if you grow it yourself.  We grew mini decorative pumpkins this year and no big guys so I don't have any pics to share :(  To make your own pumpkin puree, cut the pumkin in half, remove the seeds and butter the inside of the pumpkin.  Place on a baking sheet and roast at 350 degrees until the flesh is soft, about 30-45 minutes.  Allow to cool.  Scrape the flesh from the rind and place in a blender.  Give it a whirl.  This makes LOTS of pumpkin puree so either be prepared to do some serious cooking or have some freezer bags ready.  I like to measure out 1 1/2 cup servings and freeze.
So on to today's recipes.  First up,
pumpkin pancakes

2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 1/2 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

Mix all wet ingredients together in a bowl. Sift dry ingredients into the bowl and stir together.  Allow to sit for a few minutes for extra light pancakes.  Heat a griddle to 300 degrees or a frying pan over medium high heat.  Lightly butter pan.  Pour batter by the 1/4 cupful onto pan.  Gently spread batter into a circle.  Brown on both sides. 

Pumpkin Carrot Muffins
These are REALLY yummy and my son who hates both pumpkin and carrots loves these muffins!

1 1/2 cup pumpkin

1 cup brown sugar
1/4 cup oil
3 egg, beaten
1 1/2 cup grated carrots
2 1/4 cup flour
3/4 tsp salt
1 tablespoon cinnamon
1  1/2 tsp baking soda
1 tablespoon baking powder


Beat together pumpkin, brown sugar, oil and egg. Add in carrots. In a separate bowl, blend together flour, salt, soda, baking powder and cinnamon. Add to the pumpkin mixture. Fill muffin tins about 2/3 full. Bake at 375 degrees for 10-14 minutes. Makes 18 muffins.


Until next time,

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