The holidays may be over but I definitely still have pumpkin on the brain.
I grew pie pumpkins in my garden this past summer and harvested 10 good ones before they were bitten by the cold. I didn't realize how much pumpkin you could get from that many. After scooping out the seeds and cooking them for about 20 minutes in the microwave, I scooped out all the sweet pumpkin meat. I measured it into 1 cup servings, wrapped each individually, then popped them into freezer bags. Needles-to-say, there is so much pumpkin in the freezer of my refrigerator, I can't find much else. I have made pumpkin pie (crusted and crustless), pumpkin bread, pumpkin soup and pumpkin cake. The pumpkin cake was absolutely delicious (I used 1/2 white and 1/2 brown sugar and 1/2 white and 1/2 whole wheat) Then I topped it with a family recipe of sweet lemon butter. Here's the recipe.
Sweet Lemon Butter
2 eggs
2 cups water
1 1/2 cups sugar
Juice and grated zest of 2 large lemons
1/4 cup butter
2 Tbls cornstarch
Beat eggs well, then beat in water, sugar, and lemon. Place in a heavy nonreactive saucepan over low heat and add the butter. Cook – stirring often until slightly thick (do not let it boil) Dissolve the cornstarch in 3 tablespoons of water, stir it in and continue to cook and stir until the sauce thickly coats a spoon.
I now need to make more things with pumpkin in them so I can find some of the other things I know are hiding in the freezer. So if you have any pumpkin recipes, please, please, please send them to me!
And here is a picture of what I did with one of the pumpkins. This one was for granddaughter, Chloe. Her new sister, Phoebe, wasn't born until October, so there wasn't one for her. I suppose I could have written "little sister" on it, but as you can see, I need practice scratching in the name – the shorter the better!
Hey June
I am so glad you put the recipe for the pumpkin cake and the lemon sauce. I wish I had a recipe to give you. Love T
Posted by: terry thoresen | January 07, 2009 at 02:29 PM