PUMPKIN PRESERVE

This is what you should do with pumpkins

Originally published here:
http://atthebackofthehill.blogspot.com/2009/02/pumpkin-preserve.html


PUMPKIN PRESERVE

A small Pumpkin, about two pounds.
2 cups Vinegar.
2 Water.
2 cups Sugar.
Four TBS Raisins.
Two TBS Ginger, peeled and slivered.
One TBS Salt.
One Teaspoon of Cayenne.
A squeeze of lime juice.

Scrape out the muck and seeds first. Then cut, peel, and coarsely grate the pumkin. Simmer with everything except the vinegar and the squooze lime till dry. Add the vinegar, squeeze the lime in, and cook thick. Decant into clean jars.


Note: For a beautifully hued preserve, substitute a measure of pomegranate juice for the water.

Use as you would any chutney or relish alongside meat. Or eat by the spoonful straight from the jar when you think no one is looking.

PUMPKIN BARS

A recipe left behind by a customer who died in Spring, in the prime of her life.

Originally published here:
http://atthebackofthehill.blogspot.com/2008/08/message-for-departed.html


PUMPKIN BARS

6 cups whole oats
2 cups all-purpose flour
4 eggs
1/3 cup honey
1/4 cup molasses
1 1/2 cups canned pumpkin
2 1/2 cups yogurt
1 - 2 teaspoons ground cinnamon (she left cinnamon out of the recipe, but it really should be included).

Mix all ingredients. Decant into an oiled 9 x 13 baking dish. Bake at 350 degrees for 45 minutes. Let cool for 10 minutes and cut into squares. Keep refrigerated in a closed container. They will keep for about 6 weeks.