Roasting Pumpkins in March

As part of putting into practice some of the measures that President Trump has asked Americans to practice during these interesting times in which we live, I am doing my part today by staying home, going through the house to see what's on hand, and making a list of what we need should we happen to find it next time we're out...which may not be for awhile. 

I know I need to focus on fresh foods first, so that's what I'm starting with. I just happened to have two small pumpkins left over from last October. 

One is orange; the other is white. Both have been sitting on a shelf in the kitchen all winter long and both are still good. I decided to do something with them first.

I had never seen the inside of a white pumpkin before. The 
flesh is beautiful and looks similar to fresh coconut. 

I decided to roast the pumpkins, so they are in the oven now. When they are done, and after they have cooled, I will puree the flesh and freeze it to be used at a later date in muffins, breads, etc.

I also had a 3-pound bag of organic sweet potatoes that I had picked up last time we were out. I decided to throw them in the oven and roast them with the pumpkins. I will use them throughout the week as side dishes (baked or mashed), or I may turn them into a sweet potato pie. Either way, they will not go to waste.

I know it's a little odd and definitely out of season, but, if I still have pumpkins sitting around from last fall, some of you might, too, and you might be looking for a way to use them up, just like I am. 

Here are the instructions on how to roast and puree a pumpkin:

After cutting the pumpkin in half and removing the seeds, place on a large baking pan (skin side up; cut side down). Roast in a 375-degree oven for about an hour and fifteen minutes or until fork tender throughout. Scoop out the flesh from the skin and place in a food processor to puree. Once pureed, use fresh or allow to cool before placing in freezer bags.

What measures are you and your family taking during these difficult times? What do you have in your house? And how are you using it?

Until next time...
~Rebecca

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31 Days of the Joys of Autumn - Mini Baked Pumpkin Doughnuts

This recipe has been a family favorite for years and is definitely considered to be one of the joys of autumn! 🍁🍂🍁🍂🍁

Mini Baked Pumpkin Doughnuts

MINI BAKED PUMPKIN CAKE DOUGHNUTS 

1/2 cup olive or vegetable oil

3 large eggs
1 1/2 cups sugar
1 15-oz. can of pumpkin
3/4 tsp. ground cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1 3/4 cups + 2 Tablespoons unbleached flour

COATING

2 1/2 tablespoons sugar
1/2 tablespoon ground cinnamon

Preheat oven to 350 degrees. Spray mini doughnut pans with pan spray. Beat together oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth. Add flour, stirring just until smooth. Fill the wells of the doughnut pans about 3/4 full. Bake doughnuts for about 8 to 10 minutes or until done. Remove from oven and let cool slightly before transferring them to a cooling rack. While doughnuts are still warm, gently shake them in a bag with cinnamon-sugar coating. Cool completely and wrap airtight; store at room temperature for several days. Makes approximately 3 1/2 dozen.  

Until next time...

~Rebecca

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31 Days of the Joys of Autumn - Pumpkin Roll Recipe

My oldest daughter and I were talking about this recipe last night. It was given to me by our pastor's wife back home many years ago and, when our older children were young, I made a pumpkin roll or two to enjoy every autumn. I haven't made one in years and am thinking that this just might be the year to include one (or two or three) of these at one of the holiday celebrations. After all, in our family, it has definitely been known to be one of the joys of autumn!

Pumpkin Roll

PUMPKIN ROLL
(Makes 10 servings)

CAKE:

Powdered sugar
3/4 cup flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin

FILLING:

1 pkg. (8 oz.) cream cheese, softened (I use 1/3 less fat cream cheese)
1 cup powdered sugar
6 Tbsp. butter, softened
1 tsp. vanilla
Powdered sugar

FOR CAKE: PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel (NOT THE FUZZY KIND) with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves, and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.

BAKE for 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool completely.

FOR FILLING: Beat cream cheese, powdered sugar, butter, and vanilla extract in a small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Until next time,
~Rebecca
#pumpkinroll

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31 Days of the Joys of Autumn - Two-Ingredient Pumpkin Cake With Apple Cider Glaze

Photo Credit

It's been a few years since I've made this recipe, but, I remember when I was making it, it was a huge hit with the family. It's super easy and with pumpkin and apple cider in the ingredient list, I thought it might be nice to share it here as one of the joys of autumn. 🍁🍂🍁🍂🍁

TWO-INGREDIENT PUMPKIN CAKE WITH APPLE CIDER GLAZE

 

Preheat oven to 350 degrees.

 For the Cake: 

1 Yellow Cake Mix
1 15-oz can of pumpkin puree

 For the Glaze: 

1-1/2 cups powdered sugar
3 Tablespoons apple cider
3/4 teaspoon pumpkin pie spice

Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a mixer beat until well incorporated. The batter will be very thick, but will come together nicely.

Spread batter into a 7 x 11 X 2 pan that has been sprayed with pan spray and bake at 350 degrees for 28 minutes or until a toothpick inserted in the center comes out clean. Do not over bake.

 Make the glaze while you're waiting.

Combine powdered sugar, apple cider and pumpkin pie spice. Glaze should be thick but pourable. Pour over hot cake reserving a little, if desired, to spoon over each piece when served. Good warm or cold either one! 

Until next time,
~Rebecca

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31 Days of the Joys of Autumn - Pumpkins and Pumpkin Patches

Grandlittles Silas, Isaiah, Esther, Audrey,
and Mercy at the Pumpkin Patch

While visiting the Louisburg Cider Mill on Sunday, we, not only went through their corn maze, but through their 10-acre pumpkin patch as well.

Pumpkins Growing in the Pumpkin Patch

None of us had ever seen so many pumpkins growing in one place in our lives!

Miss Mercy and a Giant Pumpkin

There were big pumpkins and little pumpkins and every sized pumpkin in between!

There were regular pumpkins...

...and fancy stacking pumpkins

Isaiah and the Pumpkin of His Choice

Big pumpkin or small...regular or fancy...pumpkins and pumpkin patches are among the many joys of autumn!

                                                                                 
Until next time...
~Rebecca

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A Meal Made Of Childhood Memories

A while back our next-to-the-youngest son (nearly 30 now) requested that I make, and teach his wife how to make, one of his favorite childhood meals. It's been years since I've cooked like this, but, today, at his request, my daughter-in-law, along with two of the grandlittles, came over and we set to work. We made chicken chowder, refrigerator rolls, and a pumpkin roll. With fall in the air, I thought I might as well pass the recipes along to you, so you and your family can enjoy them as well! Have a blessed weekend!

~Rebecca

CHICKEN CHOWDER SOUP

2 chicken bouillon cubes
2 c. boiling water
3 c. diced potatoes
1 c. sliced carrots
1 c. sliced celery
1/2 c. chopped onion
2 c. shredded Cheddar cheese
1 1/2 tsp. salt
1/2 tsp. pepper
1/4 c. butter or margarine
2 c. milk
2 to 3 Tbsp. flour
2 c. cooked, cubed chicken or turkey
1 can corn, drained, if desired

Dissolve bouillon cubes in water; add seasonings and vegetables. Cover; simmer until tender. DO NOT DRAIN. In separate pan make white sauce with butter, flour and milk. Add cheese and stir until melted. Stir chicken into vegetable mixture. Add cheese sauce. Heat, but do not boil.

REFRIGERATOR ROLL DOUGH

1 package active dry yeast (or 2 1/2 teaspoons bulk)
1 1/2 cups warm water
1 cup unseasoned lukewarm mashed potatoes
2/3 cup sugar
2/3 cup shortening
2 eggs
1 1/2 teaspoons salt
6 to 7 cups all-purpose or unbleached flour

Dissolve yeast in warm water in large bowl. Stir in potatoes, sugar, shortening, eggs, salt and 3 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover bowl tightly; refrigerate at least 8 hours but no longer than 5 days.

When you get ready to make the rolls, divide, and bake at 400 degrees until golden brown (about 15 minutes).

PUMPKIN ROLL
(Makes 10 servings)

CAKE:

Powdered sugar
3/4 cup flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin

FILLING:

1 pkg. (8 oz.) cream cheese, softened (I use 1/3 less fat cream cheese)
1 cup powdered sugar
6 Tbsp. butter, softened
1 tsp. vanilla
Powdered sugar

FOR CAKE: PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel (NOT THE FUZZY KIND) with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves, and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.

BAKE for 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool completely.

FOR FILLING: Beat cream cheese, powdered sugar, butter, and vanilla extract in a small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Native American Recipes That Exemplify The Tastes Of Autumn

A few years ago our youngest son and I had been studying Missouri's Osage Indians in history. To end our study on a festive note, we invited a "neighboring tribe" (the next-door neighbors) over to share a feast with us. We served traditional Native American dishes, all of which were simple and delicious, and, combined, they exemplified the tastes of autumn. I have never shared these recipes here, so, since I'm making corn chowder for supper tonight, I thought I'd share them with you now.

OJIBWA BAKED PUMPKIN

1 small pumpkin

1/4 cup apple cider
1/4 cup maple syrup

1/4 cup melted butter

Place whole pumpkin in oven and bake at 350 degrees for 1 1/2 to 2 hours. Cut hole in top and scoop out the pulp and seeds. Set seeds aside for later eating. Mix together remaining ingredients and pour into pumpkin; bake for 35 minutes. Cut into wedges and serve.

CORN CHOWDER

1 medium onion, chopped
1 can creamed corn
1 can whole kernel corn, drained
1 cup diced potatoes, cooked until tender
2 1/2 cups milk
1/2 tsp. salt
pepper to taste

In a large saucepan brown onions, cooking over low heat. Add remaining ingredients and bring to a boil, then turn down the heat and simmer for a few minutes.

INDIAN FRY BREAD
3 cups flour
palm of baking powder
palm of salt
enough milk to make dough

Mix. Tear off small amounts of dough and flatten. Deep fry in hot oil until both sides are golden brown.

Enjoy!

~Rebecca

Recipe: Skinny Pumpkin Cream Cheese Bars

Skinny Pumpkin Cream Cheese Bars

UPDATE: The secret to this recipe is to let the bars set overnight in the fridge! It makes all the difference in the world! YES!!! I WILL be making them again! Will just do it the day BEFORE I need them instead of the day of! Please ignore my comments below! :)

 

I posted in a previous post that I first saw this recipe on Facebook and have been waiting to make it. I got the ingredients to do so, but, to be honest, after making it, I'm not sure that I even like the recipe. It's not at all what I expected. My husband likes it, but, to me, there's just not a whole lot of flavor. I am posting the recipe anyway for those who might like to try it.

 

SKINNY PUMPKIN CREAM CHEESE BARS

 

1 box angel food cake mix - the one-step kind

1 15-oz. can pumpkin

3/4 cup water

1/2 teaspoon cinnamon

1 8 oz. reduced-fat cream cheese

a few tablespoons water to be mixed with cream cheese

 

Preheat oven to 375 degrees.

 

Let the cream cheese soften on the counter for a while. Then, use a mixer and beat it with a couple of tablespoons of water until smooth.

 

In a separate bowl, mix the cake mix, pumpkin, 3/4 cup water, and cinnamon together until it is smooth and well mixed.

 

Spray a 9" x 13" glass pan with cooking spray. Add half of the cake and pumpkin mixture and smooth out evenly with a spatula. Drizzle half of the cream cheese over the top of it and smooth. Add remaining cake and pumpkin mixture and then the remaining cream cheese in layers. Finally, take a butter knife and stick it into the mix and move it back and forth in figure eights to blend it in a bit.

 

Bake for 35 minutes at 375 degrees or until a toothpick comes out clean.

 

 

 

 

 



 

Recipes For Using Up Leftover Canned Pumpkin

Pumpkin Streusel Muffins

A warm, spicy, pumpkiny aroma fills the house this morning!


I've been working really hard at using up leftovers lately. I believe it's part of being a steward over the food that the Lord provides for us. A few days back I made a recipe that called for a half-cup of canned pumpkin. When I was finished, I had a good cup of it leftover, so I put it in a bowl in the fridge. This morning I finally figured out what to do with it!


First of all, I made a batch of Pumpkin-Streusel Muffins. They have been a fall, family favorite for a few years now, and I actually had a package of fat-free cream cheese on hand to make them with!

PUMPKIN STREUSEL MUFFINS

 

1 3/4 cups all-purpose flour

1/2 cup sugar

1 tablespoon baking powder

1  teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1 egg

1/2 cup milk

1/2 cup cooked or canned pumpkin

1/3 cup vegetable oil

1 package (3 ounces) cream cheese cut into 12 cubes

 

    Streusel:

 

1/4 cup packed brown sugar

1/4 cup chopped pecans

1 teaspoon ground cinnamon

1 tablespoon cold butter  or margarine

 

In a bowl, combine the first six ingredients. In another bowl, beat the egg; add milk, pumpkin and  oil. Stir into dry ingredients just until moistened. Fill 12 greased or paper-lined muffin cups half full. Place a cream cheese cube in the center of each. Top with remaining batter. For streusel, combine brown sugar, pecans  and cinnamon in a small bowl. Cut in butter until crumbly. Sprinkle over batter. Bake at 400 degrees for 18-22 minutes or until muffins test done. Cool for  5 minutes before  removing from pan to wire rack. Yield:  1 dozen.

The next thing I did was...I finally got around to trying Jill Cooper's Pumpkin Pancakes (from Living On A Dime) and they are delicious!

PUMPKIN PANCAKES
 
2 cups flour
2 Tbsp. brown sugar, packed
1 Tbsp. baking powder
1 1/4 tsp. pumpkin pie spice
1 tsp. salt
1/2 cup pumpkin
1 large egg
2 Tbsp. vegetable oil
1 cup milk
1/2 cup nuts, chopped (optional)
Combine ingredients. Stir just until moistened; batter may be lumpy. Heat griddle or skillet over medium heat. Brush lightly with vegetable oil. Pour 1/4 cup batter onto hot griddle. Cook until bubbles begin to burst. Turn and continue cooking 1 to 2 minutes.


There will be plenty of leftover muffins and pancakes to package, freeze, and reheat. On frosty autumn mornings the muffins will be served with cups of steaming hot tea, and the pancakes will be reheated and served with light butter or sprinkled with powdered sugar.

Both of these recipes are a great way to use up leftover canned pumpkin. What do you do, or have you done, with leftover canned pumpkin at your house? If you don't mind me sharing your recipes in a future issue of HEARTH AND HOME, please, e-mail them to me at: proverbs31heart@yahoo.com or send them to on Facebook (Rebecca Brown Knox). Be sure and put LEFTOVER PUMPKIN on the subject line so I don't overlook your e-mail! Thank you!

Living On A Dime - How To Roast and Use Pumpkins!

How to Roast and Use Pumpkins!
by Tawra Kellam
http://www.LivingOnADime.com
Peter Piper Picked a Profoundly Plump Pumpkin -- Now what does he do with it?
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 degrees 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 along with spices and use in pies.
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.

Roasted Pumpkin Seeds
Boil seeds in water for 5 minutes. Drain well. Sprinkle with salt or seasoned salt. Place a thin layer on a cookie sheet. Bake at 250 degrees. Stir after 30 minutes. Bake 1/2-1 hour more or until crunchy.
*Squash seeds may also be used.

Pumpkin Smoothies
1/2 cup pumpkin
3/4 cup milk or vanilla yogurt
1/4 tsp. cinnamon
1/8 tsp. nutmeg
2 tsp. brown sugar
4 ice cubes
whipped cream (optional)
sprinkles (optional)
Place all ingredients in a blender. Blend until smooth. Pour into 2-3 glasses. Serve with a small amount of whipped cream on top. You may also add orange sprinkles if you like. Serves 2-3.

Pumpkin Crunch
1 package yellow cake mix
1 can (15 oz.) solid packed pumpkin
1 can (12 oz.) evaporated milk
3 large eggs
1 1/2 cup sugar
1 tsp. cinnamon
1 tsp. salt
1/2 cup nuts
1 cup butter, melted
Heat oven to 350 degrees. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt in a large bowl. Pour into a greased 9x13 pan. Sprinkle dry cake mix over pumpkin mixture. Then sprinkle with nuts. Drizzle with butter. Bake for 50-55 minutes or until golden brown. Cool, served chilled. Serve with whipped topping.

Homemade Pumpkin Muffins
1 cake mix (any flavor works, but chocolate is our hands down favorite!) 1 can pumpkin or 2 cups mashed cooked pumpkin
Beat together with electric mixer until smooth (It will be really thick). Add 1 cup mini chocolate chips and stir. Line muffin tins with paper muffin cups and spray with non-stick spray. Use an ice cream scoop to put batter into muffin cups (I can get 24 muffins from one box of mix). Bake at 350 degrees for around 20 minutes. Cool and frost if desired. My family likes them just as they are when they are hot from the oven.
Spice cake mix is great - add white chocolate chips, peanut butter chips or butterscotch chips.
I have made pumpkin muffins with white cake mix and yellow cake mix too. They have around 120 calories apiece with the mini chocolate chips and are virtually fat free. If you are on weight watchers, they only count as 1 point.
This is a fabulous way to sneak some vitamin A rich veggies in on the kids. Just don't let them see you put the pumpkin into the muffins and they will never know it is there. These are more moist than very expensive name brand double chocolate chip muffins.

Pumpkin Pancakes
2 cups flour
2 Tbsp. brown sugar, packed
1 Tbsp. baking powder
1 1/4 tsp. pumpkin pie spice
1 tsp. salt
1/2 cup pumpkin
1 large egg
2 Tbsp. vegetable oil
1 cup milk
1/2 cup nuts, chopped (optional)
Combine ingredients. Stir just until moistened; batter may be lumpy. Heat griddle or skillet over medium heat. Brush lightly with vegetable oil. Pour 1/4 cup batter onto hot griddle. Cook until bubbles begin to burst. Turn and continue cooking 1 to 2 minutes. Serve with Pumpkin Maple Sauce and nuts.

Pumpkin Maple Sauce
1 cup maple syrup
1 1/4 cups pumpkin
1/4 tsp. ground cinnamon or pumpkin pie spice Mix together until well blended.
Visit www.LivingOnADime.com for more easy recipes!

Jill Cooper and Tawra Kellam are frugal living experts and the authors of the Dining On A Dime Cookbook. Dining On A Dime will help you save money on groceries and get out of debt by cooking quick and simple homemade meals. For free tips & recipes visit http://www.LivingOnADime.com , sign up for our free Living On A Dime Newsletter and learn to save more!