Tuesday, October 13, 2009

New Fall Favorite

Yesterday I discovered a new love for our fall time meals and snacks. Nate had asked a while back if we could make some pumpkin butter this fall. I have never had pumpkin butter, but if it was like apple butter, I knew I would have no complaints. After glancing over a few recipes, I whipped up a small pan full. It was delicious. And it was so easy. It tastes of fall. If you serve it warm on top of a hot piece of bread, then you are sure to warm your belly on a chilly fall day.

Pumpkin Butter

  • pumpkin puree, canned or fresh
  • brown sugar, light or dark
  • cinnamon
  • nutmeg
  • ginger
  • ground cloves
  • butter
  • apple juice (optional)

I didn't give amounts because I don't know how much pumpkin butter you will want. If you are planning on consuming it by the bucketful, then get some big cans of pumpkin puree. If you want just a small jar, then start with a small can of pumpkin puree. Place pumpkin puree in a sauce pan on medium heat. Add brown sugar and spices to taste. Add a tablespoon or so of butter, if making a small amount. Add a few more tablespoons if making a larger amount. Stir over medium heat until butter and sugar are melted and all ingredients are well combined. If you feel your pumpkin butter is too thick, then thin it out with a little apple juice. Serve warm for the most "wow" factor. But don't worry, it's still delicious cold from the fridge the next morning. To really blow your mind, serve it warm on bread fresh from the oven! Store in the refrigerator and consume within a few weeks.

Easy Bread Recipe

from Hillbilly Housewife

  • 3 cups of flour (half whole wheat, half unbleached all purpose)
  • 1 packet of yeast (or 2 1/4 teaspoons)
  • 1 Tbsp. sugar
  • 1 tsp. salt
  • 2 Tbsp. oil or melted butter
  • 1 cup very warm water

In a large mixing bowl or stand mixer, dissolve yeast in the warm water for 5 minutes. In a separate bowl combine flour, sugar and salt. Add oil to water and yeast. Add dry mixture until dough starts to form. Hand knead for 8 minutes, or knead in stand mixer using dough hook. Lightly grease a large bowl and grease ball of dough. Place dough in bowl and cover. Place bowl in oven with another bowl of hot water. Let dough rise for and hour or two until doubled in size. Remove bowls from oven. Punch down risen dough and knead a few times and shaped into loaf. Place into greased bread pan and cover. Butter seems to work the best for greasing the bread pan. Allow to rise for 30 minutes or an hour until loaf fills bread pan. Bake at 350 degrees for 30 minutes or until top is golden. Remove from pan. Serve with butter, pumpkin butter, or your favorite toppings!

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