Tag: Fall

Thanksgiving 2020

For 2020, we’ll be trying to have as normal of a Thanksgiving as possible. This year will be my second year cooking dinner, and I have many new foods planned for this meal. Last year, was the standard three: turkey, mashed potatoes, and stuffing, then we also had some crescents and 2 different veggies. This year, I am planning a sweet potato casserole, glazed and roasted beets, crescents again, and frozen green beans from this summer’s garden. This year I also made a pumpkin pie that we’ll be having with our dinner. Once the day is over, Friday, I’ll also be boiling the bones to make stock again this year. This year’s stock will be frozen like before, however this stock will likely be used almost strictly entirely for gravy.

To see recipes for what I’ll be making, you can click a link below!

Click here to see my recipe for Stuffing and Turkey!

Click here to see my recipe for Mashed Potatoes and Gravy!

Click here to see my recipe for Pumpkin Pie!

Click here to see my recipe for Sweet Potato Casserole and Honey Roasted Beets!

Click here to see my recipe for Turkey Stock!

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Pumpkin Seed Butter

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Almost any seed or nut can be turned into this peanut butter state. Most nuts and seeds have oils that come out once they are crushed and with just a bit of additional oil, you can get a nice and smooth peanut butter alternative. For this recipe, I used the roasted pumpkin seeds I made a week ago. These pumpkin seeds were crisper than store bought seeds and had more of a roasted flavor. The quality and flavor of your seeds will greatly affect you butter. This recipe was made with 1 cup of seeds, made 1/2 cup of butter, and is enough for 2 sandwiches.

Pumpkin Seed Butter Recipe CardDownload

What You Will Need

  • 1 Cup Roasted Salted Pumpkin Seeds
  • 2 Tbsp Oil
  • 1 Tbsp Sugar
  • Blender
  • Storage Container

Directions

1. Add Seeds to Blender. Add sugar, then blend for 3 minutes on high. Slowly add oil 1/2 Tbsp at a time, and blending 1 minute between additions. Blend until desired texture is reached. Transfer to a small storage container and store in the fridge.

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Pumpkin Bread

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Pumpkin bread is another simple way to use up any extra pumpkin you may still have. I roasted my pumpkins before I blended it into a puree for these pumpkin recipes. This bread has lots of seasonal flavor and is very easy to make. This bread has good moisture, a good bread/cake texture, and is not overly sweet. I was able to make 3 loaves from this recipe, however, I only filled my pans half way, so if you want bigger loaves, just fill your pans a more, but leave about 1/2 an inch for expansion. This bread is also very similar to a zucchini bread, just with pumpkin and with festive spices!

Pumpkin Bread Recipe CardDownload

What You Will Need

  • 4 Cups Pumpkin Puree
  • 4 Eggs
  • 4 Cups Flour
  • 3 Cups Sugar
  • 1 Stick of Butter (1/2 Cup), Melted
  • 1 Cup Oil
  • 3 Tbsp Cinnamon
  • 1 Tbsp Nutmeg
  • 1/2 Tbsp Cloves
  • 2 tsp Baking Soda
  • 1 tsp Baking Powder
  • Standard Bread Pans
  • Non-stick Spray
  • Mixing Bowl

Directions

1. Heat oven to 325 F. Spray bread(s) pan with non-stick spray then coat with flour. In a mixing bowl, creme together sugar and butter. Once combined, begin adding oil and eggs slowly. Add your spices, baking powder, and baking soda, then slowly mix in flour, and finally, mix in your pumpkin and stir until fully combined.

2. Fill bread pans to 1/2 to 3/4 full. Bread will not rise much. Bake bread for 65-70 minutes until tester comes out clean. Remove from pan and let cool to room temperature. Once cooled, eat within a week, or wrap with two layers of cling wrap before freezing.

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Freezing Pumpkin Pies Before the Holiday

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Pumpkin pie is delicious and a classic dessert for this time of year. If you plan to have pumpkin pie at your holiday meals this year, look no further than this recipe; it makes 2 pies, and you can freeze one or both. These pies take some time to make, so save some during the holiday by making these pies early. This recipe also makes lots of pie filling. You could probably even make 3 pies with the amount of filling this makes! With my extra filling, I made some mini custards that I can enjoy in the meantime.

This recipe is straight forward. The only important thing to note with this recipe is that these pies shouldn’t stay frozen for longer the 1 month. Their quality will begin to get worse after that time, so if you make these pies the week of thanksgiving, the second pie will only just make it until Christmas before the quality starts to get worse. Or, you could choose to do what I am doing, and gift the second pie to a family member if you can’t see them for the holiday. If you choose not to freeze these pies, they last one week in the fridge. If you freeze your pies, you should thaw them for at least 12 hours in the fridge before serving!

Freezing Pumpkin Pies Recipe CardDownload

What You Will Need

  • 4 eggs
  • 4 cups Pumpkin puree
  • 4 tsp Ground Cinnamon
  • 1 tsp Ground Nutmeg
  • 1 tsp Ground Ginger
  • 1/2 tsp Ground Cloves
  • 1 Can Evaporated Milk
  • 1 Can Milk
  • 2 cups Brown Sugar
  • 2 Tbsp Flour
  • Pinch of salt
  • 2 Pie Crusts (Homemade recipe here)
  • 2 9in Pie Pans (disposable is best)
  • Aluminum Foil

Directions

1. Heat oven to 450 F. In a mixing bowl, beat your eggs. Add Pumpkin, Spices, Milk, evaporated milk, brown sugar, flour, and salt, then mix until blended.

2. Place pie crust into pans. Fill 1/2 to 1 inch from top of pastry. Line edge with foil. Place on large baking sheet and bake for 10 minutes before reducing heat to 350. Bake for 40-50 minutes, remove foil, then bake for another 10-20 minutes, or until tester comes out clean. Let cool for 2-3 hours. Wrap twice with cling wrap, being careful to not touch the top of the cake, then wrap with aluminum foil before freezing.

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Roasting Pumpkin

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Pumpkin is very abundant this time of year, and there is lots you can do with it. Especially now that Halloween is over, pumpkins are on sale so it’s a great time to try cooking with it! Pumpkin can be used for lots of different meals. You can roast it, which is the recipe below, then use it in many different recipes. Pumpkin can be an ingredient in breads and cakes, it can be added to smoothies, you can eat once roasted, or you can stuff your pumpkin when roast it and have stuffed pumpkin as a meal. Roasting a pumpkin is easy. If you plan to eat it once roasted, you should add the glaze during the last 15 minutes of baking. If you are vegetarian, you could also use brown sugar and fruit juice or corn syrup for your glaze to make this dish fit your diet. If you plan to use the pumpkin for another dish, you can roast it just plain. I plan to use this pumpkin to make 2 pies, so I roasted these plain.

Roasting Pumpkin Recipe CardDownload

What You Will Need

  • Pumpkin
  • Knife and Spoon
  • Large Baking Sheet
  • (Opt) Brown Sugar and Honey Glaze

Directions

1. Heat your oven to 400 F. Cut your pumpkin in half, scoop out the insides, and rinse.

2. Place your pumpkin skin side down on a baking sheet. Bake for 1 hour. Remove from oven. Then, either glaze and serve, or use the pumpkin for another recipe.

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