5 cups mashed, cooked pumpkin
1 large onion, chopped and peeled
2 ripe tomatoes, skinned and diced
1 teaspoon ground turmeric
1 tablespoon ginger powder
2 teaspoons brown sugar
1/4 teaspoon grated nutmeg
2.5 cups chicken stock
Salt and pepper to taste
1.5 cups plain yogurt
Parsley and pumpkin seeds to garnish, if desired
Saute onion in a pan for 2 minutes. Put pumpkin,onion, tomatoes, turmeric, ginger, sugar, nutmeg, and stock in a large pot. Bring to a boil. Simmer for 10 minutes. Puree the mixture with a blender, food processor, or immersion blender. Season with salt and pepper. Stir in the yogurt. Taste and adjust seasonings as you wish. Garnish as desired.
Note- heavy whipping cream can be used in place of yogurt.
2 cups mashed, cooked pumpkin
1 12 oz can evaporated milk
2 eggs, beaten
3/4 cup packed brown sugar
2 teaspoons pumpkin pie spices
1 pie shell
Preheat oven to 400 degrees F. Beat pumpkin, evaporated milk, eggs, brown sugar, and spices in a bowl. Pour into crust. Bake for 40 minutes or until an inserted knife comes out clean.
Preheat over to 350 degrees. Slice pumpkin in half. Scoop out seeds. Put the pumpkin face-down on a cookie sheet. Bake until pumpkin is soft when poked with a fork. Time will depend on the size of the pumpkin, but about two hours for an average-sized pumpkin. Remove from oven. Wait for pumpkin to cool. Scoop out pumpkin meat with a spoon. That is your pumpkin puree, like from a can. If your pumpkin was large and you now have much more pumpkin puree than you need, put the remainder in Tupperware containers in your freezer until your next pumpkin cooking experiment.
Nothing is better at a family get-together than homemade peach ice cream with fresh peaches!
1 14 oz can sweetened, condensed milk
3 12 oz cans of evaporated milk
1 quart sliced, fresh peaches
1 pint peach yogurt
1 bag ice
1 lb salt
1 qt water (very cold)
Separate 1 cup of peaches and dice; set aside. Puree the remaining 3 cups of peaches in a blender. All all the ingredients, including the diced peaches, into the ice cream maker. Follow the directions of the ice cream maker.
3 cups crushed berries
5 1/4 cups sugar
1/3 cup (rounded) Dutch Jell or Sure Jell
In a large bowl, measure blackberries, mix with sugar, and set aside. Mix Dutch-Jell or Sure Jell with 3/4 cup water and bring to a boil while stirring constantly. Pour the mixture over the fruit and stir for 3 minutes. Pour jam into clean 1-2 cup sanitary freezer containers. Keep frozen until you are ready to use the jam.
1 cup butter, softened
2 cups white sugar
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups fresh peaches, chopped
Preheat oven to 325 degrees. Butter and flour a 10-inch tube cake pan. In a large bowl, cream the butter and sugar. Add the eggs one at a time, beating in between. Add vanilla. Put aside 1/4 cup of the flour. Add remaining flour, salt, and baking powder slowly, beating as you go. Use the 1/4 cup of flour to coat the peaches, then mix peaches into batter. Pour into pan. Bake 60-70 minutes. Allow to cool for 10 minutes, then put on wire rack to cool.
5 cups crushed berries (2-3 quarts uncrushed)
7 cups sugar
1/4 cup lemon juic
1 package (1.75 oz) fruit jell pectin/Dutch Jell/Sure Jell
Crush berries with potato masher. Put berries into a large pot. Add pectin a little at a time, stirring constantly. Place on high heat, stirring constantly until mixture comes to a full boil. Add sugar all at once while stirring. Bring mixture back to a full hard boil, stirring constantly. Boil 1 minute. Remove from heat and ladle into clean, hot 8 oz jars, leaving 1/4 head space at the top. Wipe rims of jars and put canning lids and rings on firmly. Process in boiling water bath for 5 minutes. Remove and set upright on a towel to set for 12 hours.