Pumpkin Recipes

Pumpkin Muffins

Ingredients:

1 cup	mashed cooked pumpkin or winter squash
5 Tablespoons	melted butter
5 Tablespoons	Milk
1 Teaspoon	Vanilla
2	beaten eggs
16	chopped, pitted dates
1.75 cups	flour
1 Teaspoon	baking powder
0.5 Teaspoon	baking soda
1 Teaspoon	salt
1 Teaspoon	cinnamon
0.5 Teaspoon	nutmeg
1 1/3 cups	sugar

Preparation Directions:

1. Pre-hat oven to 350 degrees.
2. Mix together: mashed cooked pumpkin or winter squash, melted butter, milk, vanilla, beaten eggs, chopped pitted dates
3. Mix with: flour, baking powder, baking soda, salt, cinnamon, nutmeg, sugar
4. Grease muffin pans, or use baking cups.
5. Pour batter into muffin pans.
6. Top each muffin with a pecan half.
7. Bake for 20 minutes.
8. Allow to cool before serving

Grand Marnier Pumpkin Preserves 

Ingredients:

2	grated rind from 2 lemons
1 cup	Water
9 c.	Sliced Pumpkin
2 1/8 c.	Sugar
¼ c.	Grand Marnier

Preparation Directions:

1. Peel & seed pumpkin.
2. Processor slice the pumpkin.
3. Add 1 1/8 c. sugar.
4. Cook slowly, stir constantly until all the sugar is melted & the pumpkin is mostly cooked
5. If it gets to dry, add 1/4 c. sugar and 1/4 c. water until the extra cup of sugar and 1 c. of water is used. This should take about 2 hours.
6. At the end, add 1/4 c. Grand Marnier.

You may also eliminate the Grand Marnier or you can add chopped macadamia or pistachio nuts to the plain or Grand Marnier Pumpkin jam.

Caution: be careful not to leave out the grated rind from 2 lemons. Safe canning requires a pH of under 4.6 and pumpkins are 5.0, as are carrots. For this reason, lemon, lemon rinds, or lime and lime rinds which have a pH of 2.2 and 2.0 respectively are usually added to bring the combined pH into the safety zone. Do not alter recipes unless you understand the significance of pH in a safely canned product.

Makes: 3 cups