I can’t make enough Spiced Pumpkin Butter, I use it in everything that plain old pumpkin puree can be used for because I like (LOVE) the added spice flavors. I use pumpkin butter to make Pumpkin Spice Waffles, Pumpkin Oatmeal Muffins, and Pumpkin Bread!
Start by making pumpkin puree from pie pumpkins or bigger jack o’lantern type pumpkins. Each year I find that I use a mixture of both because that is what I grew, had on hand, or got from the farmer’s markets. If you have never made pumpkin puree before, follow the directions here: Processing Pie Pumpkins for Pumpkin Puree.
The recipe that I use is Spiced Pumpkin Butter from The Better Homes & Garden book, Can It! on page 213.
Making the puree is the most labor intensive part of the process, but once you have puree, the butter is SIMPLE to make. It is as easy as gathering all the ingredients, throwing it into a crock pot and waiting a few hours for it to cook down to a thicker consistency, then can it and enjoy! I cook it on high for about 3-4 hours, or until it gets a little thicker in consistency. Once it reaches your desired thickness, pour it into some clean canning jars (leave 1/2″ headspace) and FREEZE.
How do you become the “Best Mom in the World” in 5 Minutes…..Show your kids how to make Snow Ice Cream!
Is it snowing out and the kids are cooped up and getting restless? Send them outside to gather some snow. Then, throw the snow and the other 4 ingredients in a mixer and five minutes later, you will have vanilla snow ice cream.
Ingredients for Snow Ice Cream:
12-16 cups of fresh snow
1.5 cups of milk
3 tablespoons vanilla
1/4 teaspoon salt
2/3 cup sugar
Gather all your ingredients first (except the snow because we don’t want it to star melting). Mix the milk, vanilla, salt and sugar together in a large measuring cup or bowl.
Grab a large bowl and head outside to get approximately 12-16 cups of snow (if your ice cream is too liquidy, then add more snow later).
Fill your mixing bowl with the snow, and slowly add the milk mixture. Run your mixer until all the ingredients are mixed together. Viola! Snow Ice cream. *Generally after all that mixing, it is a little soft. I put it into a freezer safe bowl and refreeze it before serving.*
Top with your favorite toppings, sprinkles are always a favorite!
Trust me, your kids will think an instant ‘Mom of the Year’ award should be … READ MORE...
In the fall the wild Crab Apple trees are heavy with fruit about 1″ in diameter. Generally from one tree, you can harvest a bushel basket full of the little apples. Crab apples, if picked too early can be quite tart, but if picked when they are a dark red/maroon can be just as sweet as regular apples.
To make these Crab Apple Muffins, first you need to make or have available, Crab Apple Butter. This Crab Apple Butter is, hands down, the best thing I have canned all season! I have given a few jars away, and have gotten only compliments back. I wish I could take credit for the recipe, but it came from: Mennonite Girls Can Cook – Crab Apple Butter.
To make Crab Apple Muffins, just follow the recipe below to make some muffins using a half jar (4 ounces) of the crab apple butter. These muffins are an extremely sweet breakfast treat, or great as a tea-time snack. I have to admit, I found this recipe a few years ago on another website, but for the life of me, I can’t remember where. Please let me know if you find the original recipe so I can give credit where credit is due. In the mean time, I will pretend I am amazing enough to … READ MORE...