Recipe

Pumpkin Butter

LOVE LOVE LOVE Pumpkin Goodies!

Now is a good time to make this pumpkin butter. It will last you all month and its  a great homemade treat to have on hand for “emergency gifts”. I made my batch today and im putting it in these small pint size jars and storing in the frig to have when needed.

Wrap it up along side of fresh made zucchini or banana bread. I have a great french toast recipe that this is an ingredient in that I will share later.  You can mix in oatmeal or spread on your morning toast. This is super easy to make and much cheaper than store-bought. I have purchased from Williams and Sonoma and Trader Joes and I think this tops both in price and flavor.

November keeps us busy with preparing for the holiday season and I think this pumpkin butter will enhance your holiday baking and gift giving. Hope you enjoy it as much as I do.

Pumpkin Butter

This is where I got my recipe and a tweaks I did to it to make it my own.

Adapted from Smitten Kitchen.

Ingredients:

  • 1 (29 ounce) can pumpkin puree, approx. 3 1/2 cups or fresh
  • 3/4 cup apple juice
  • 1/2-1.5 teaspoons ground ginger (optional, sometimes I omit)
  • 1/2 teaspoon ground cloves
  • 1 cup Sucanat (or brown sugar)
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1-2 tsp fresh lemon juice

I did not add the ginger for my first time but I think I  will try it the next time. I get my cinnamon from Dr.Sweet (how appropriate) local doctor here in Havasu. Its organic and really seems like the real stuff. He is a homeopathic Doctor and gives it to me since I’m a patient of his 🙂 Also I used Spiced Apple Cyder instead of Apple juice cause that is what I had. I am a firm believer of using what ever you have as long as its close cause you never know it might be better and sometimes it just does not matter. I’m thinking of trying a batch with 1/4 teaspoon or less of cayenne pepper. What do you think? Bam that will put a kick in it.

Makes 3.5 cups and stores well for up to 3 weeks so you are good to go thru Thanksgiving if you start now. Pumpkin Butter is super easy to make and smells like fresh-baked pumpkin pie as its cooking. If you love pumpkin goodies you will love this.

Directions:

1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan and stir well. Bring mixture to a boil, covered with lid ajar (I prop it with a wooden spoon). Reduce heat to low-medium and simmer, covered with lid ajar, for 35-45 minutes, stirring frequently. Be careful as the mixture bubbles and pops!

2. Remove from heat and let it sit for a few minutes before removing lid. Adjust spices to taste. Stir in lemon juice. Once cool, pumpkin butter can be kept in an airtight container in the fridge for up to 3 weeks. Makes enough to fill one large mason jar or about 3.5 cups.

Get your super cute Mason jar and set aside…I packed my Pumpkin Butter in small Mason Jars for give aways.

Happy Pumpkin Butter Making.

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Herbs

Garden Herb Butter

I start with a stick of soften butter, ( I like the organic) mixed up in a bowl I then prepare the herbs I plan on adding my washing and drying completely. In this batch I am adding, Rosemary, Thyme and garlic. It is what I have an abundance of in the garden…

I then chop all the herbs finely and mix with the butter.I used about a tablespoon of each herb and 1 clove for the garlic. Grab a piece of plastic wrap and place the butter mixture on top of plastic wrap into the shape of a long log. Roll up the plastic wrap and place in frig until hard…

After the butter has harden I get some butcher paper and cut to size and wrap it around the butter log like a Tootsie Roll and tie twine onto the ends, mark on paper what the flavor of butter it is and I think this would make a great Hostess gift or just to share with your friends and fellow foodies’.The flavors are unique as you by adding your favorite’s. Could depend on the dish you are preparing, the time of year or a special Holiday. Sage and Rosemary for Thanksgiving…sundried tomatoes and Basil for your Pasta dish…you name it and you enjoy it! Use on breads, potatoes,rub on your Chickens to roast, use where ever you dab your butter. They freeze well or last in frig for at least a month, mine get used before then 🙂

Ciao!

A little video to listen to while you make your butter…

http://youtu.be/fFl6Gr–ugg