pumpkin patch

pumpkin patch

It is that time of year for harvesting and enjoying that great vegetable, the pumpkin. It is very versatile and for the next few days I will share some recipes with you. It is very convenient to use canned pumpkin in recipes, but it can be a fun family project to start with a real pumpkin and turn it into something delicious. To prepare a pumpkin for recipes I cut it in half horizontally, clean out the seeds and stringy part, then place the cut side down on a greased cookie sheet and bake it in a 350 degree oven for an hour or so until it is tender. Let it cool then scoop out the inside portions and puree. Spoon the pureed pumpkin into sealable containers in 2 cup portions and freeze until needed. (the puree can be very juicy, so you may need to drain off some of the liquid).

Pumpkin pancakes

2 eggs, separated
1 ¼ C buttermilk
4 Tbsp melted butter
3 Tbsp canned pumpkin
¼ C sugar
¼ tsp salt
1 ¼ C flour
½ tsp baking powder
½ tsp baking soda
¼ tsp cinnamon
¼ tsp allspice

Mix dry ingredients together, then add the buttermilk, butter, pumpkin, and egg yolks and mix well (add more buttermilk for desired consistency). Beat the egg whites until stiff and fold into the batter. Cook on a hot griddle and serve with butter and syrup.