Tag Archive | pumpkin

The Garden is Empty (almost)

We’ve cleaned out the garden and everything has been stored, frozen or canned. Hubby did till up a few spots and planted some turnips as a winter crop. He loves them boiled and with almost every meal. I like them raw!!

End of harvest 2016

End of harvest 2016

We harvested several small pumpkins and four large ones.  The small will adorn the entrance to our house and the large ones I canned.  dscn8721

I washed them good on the outside, split them in half, scooped out the pulp and seed and then sliced them to make peeling easier.

 

Split in half to clean.

Split in half to clean.

Sliced w/rind makes for easier peeling.

Sliced w/rind makes for easier peeling.

 

 

 

 

 

 

 

Diced to cook

Diced to cook

I diced them up in 1-2 inch pieces and put them in an old canner.  I put one quart of water over them to cook on the stove on medium low heat.

 

 

 

 

They need to cook slowly to keep from sticking/scorching.  I don’t add any seasoning until they’re to be used for pies, cookies, or pumpkin bread.

 

dscn8723  Once they’re tender enough to stick with a fork, I drain off the water and run the pumpkin through my sieve.  It’s very important to get as much water out of the pumpkin as possible before mashing.  I usually let the pumpkin set in the sieve for about 15-20 minutes so the water on the pieces will drip out.  Dump this water out before pressing.

I love this sieve and it works great for all vegies and fruits.

I love this sieve and it works great for all vegies and fruits.

It's beautiful and ready to go in the jars.  I use pint and quart jars because of the different recipes.

It’s beautiful and ready to go in the jars. I use pint and quart jars because of the different recipes.  

Quickly add the pumpkin to the jars, clean the tops of the jars and add the lids & rings, and tighten.

Quickly add the pumpkin to the jars, clean the tops of the jars and add the lids & rings, and tighten.  I process them in the hot water bath for 20 minutes.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Out of the four pumpkins, I canned six pints and three quarts.  I can’t wait to start baking with them.  My pumpkin recipes will be added to my Recipes From My House To Yours page tomorrow.

I hope you can enjoy your garden harvest as much as we are.  With Hurricane Matthew charging up the coast and a cold front moving in from the northwest I’ve used some of our harvest today to make a big pot of homemade soup!!!  It’s suppertime!

Tea Time

I have been a fan of iced tea for as long as I can remember and drink it all year long.  Not until a couple years ago did I become a hot tea drinker.  My son introduced me to hot green teas a while back and I like it almost as much but only in the winter months.  Last summer I found an ad in one of my monthly magazines for Fusion Teas and what really drew my eyes to it was the metabolism boosts some of them gave.  I sent off for a couple samples and now I’m hooked.

Pineaple Paradise is my favorite.

Pineaple Paradise is my favorite.

The website is http://www.FusionTeas.com and I order from them about every two months.  The selection is huge and you can buy sample packets, 3 oz. packs, 6 oz. packs and 16 oz. packs.   The Yerba teas are the ones that boost the metabolism but they also have black tea, white tea, green tea, oolong tea, hibiscus and several other types.

Some more of my favorites and my tea pot.

Some more of my favorites and my tea pot.

 

My first order included the Pineapple Paradise, Acai Berry Blend, Carrot Cake, and Cinnamon Roll.  Others that I’ve bought and love are Papaya Ginger, Chocolate Fusion, Sensha Supreme, Raspberry Sunset, Pumpkin Spice and Passion Fruit.  Pumpkin Spice is to die for!!!

They carry a wonderful assortment of teaware and gift boxes.  I hope you go out and try some and enjoy it as much as I do.

My little teapot!!

My little teapot!!

It has an easy to clean seive in the end to catch the tea leaves.

It has an easy to clean seive in the end to catch the tea leaves.

 

 

Seasonal recipes – Pumpkin

 I love to cook and wanted to share a couple fall recipes we like.  Hope you enjoy as much as we do.

Pumpkin Bars with Cream Cheese Frosting

 Bars

4 eggs

1 2/3 cups sugar

1 cup canola oil

1 can (15 ounces) pumpkin

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

Frosting

1 package (8 ounces) cream cheese, softened

1/2 cup (1 stick) butter, softened

3-4 cups confectioners’ sugar

1-2 teaspoons vanilla extract

Preheat oven to 350 degrees and grease a 9×13 baking dish.

Mix the eggs, sugar, oil and pumpkin with a mixer until light and fluffy.

Pour flour, powder, cinnamon, salt and baking soda into another bowl and mix.

Pour flour mixture into pumpkin mixture and mix until incorporated and smooth.

Pour the batter into the baking dish and level out the batter.

Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and allow to cool before removing from the dish or frosting.

Frost the bars when they have cooled — To make the frosting: Combine cream cheese and butter in a bowl and mix until smooth. Add the sugar slowly until you reach the desired consistency. Stir in the vanilla.

Summer Squash Casserole

2 lbs. (about 6 C.) yellow squash or zucchini

1 C. chopped onion

1 can cream of chicken soup

1 C. sour cream

½ C. butter or margarine

1 package herb seasoned stuffing (or 4 C. dry stuffing)

In a saucepan cook sliced squash and onions in boiling salted water for 4-5 minutes. Drain. Combine soup and sour cream. Stir in carrots. Fold in drained squash and onions. Combine stuffing mix and butter or margarine. Spread half of this mixture in a 12 x 7 ½ x 2 baking dish. Layer with vegetable mixture and top with remaining stuffing mixture. Bake at 350 degrees for 25-30 minutes or until well heated.

More to come.  Enjoy!