Spicy Pumpkin Butter 2 Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1/4 cup: Dark brown sugar, packed
1/4 tsp: Cloves,
2 tbsp: Sugar,
1/4 tsp: Nutmeg,
1/4 cup: Water,
1/2 tsp: Cinnamon,
1/2 tsp: Allspice,
1 1/2 cup: Pumpkin,
1/4 tsp: Ginger,
Directions:
TRY USING THIS ADDED TO WHIPPED CREAM TO GARNISH PUMPKIN PIE
Combine the two sugars, water, allspice, ginger, cloves, nutmeg and
cinnamon in a 4-cup glass measure. MW on HIGH 3 minutes; stir. Add
pumpkin and MW on HIGH 5 minutes. Let cool and refrigerate. Keeps
several weeks in refrigerator or can be frozen. YIELD: 2 cups
NOTE: Use this as you would apple butter.
Source: Microscope Savour Faire From the cookbook files of:
Deidre-Anne Penrod, FGGT98B on *Prodigy, J.PENROD3 on GEnie
Submitted By LAWRENCE KELLIE On 01-12-95
Source from luhu.jp
Combine the two sugars, water, allspice, ginger, cloves, nutmeg and
cinnamon in a 4-cup glass measure. MW on HIGH 3 minutes; stir. Add
pumpkin and MW on HIGH 5 minutes. Let cool and refrigerate. Keeps
several weeks in refrigerator or can be frozen. YIELD: 2 cups
NOTE: Use this as you would apple butter.
Source: Microscope Savour Faire From the cookbook files of:
Deidre-Anne Penrod, FGGT98B on *Prodigy, J.PENROD3 on GEnie
Submitted By LAWRENCE KELLIE On 01-12-95
Source from luhu.jp