It was that time of year so A2 and I turned our minds to the tricky question of what we were going to carve into our pumpkins this year. My challenge was solved when I received an Instructables e-mails that was talking about making your own pumpkin carving tools but that also included a very cool pumpkin picture which I promptly snaffled. A2
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Oh, pumpkin cookies - could you send me the recipe? Actually, I could do with several recipes for using the flesh up (huge pumpkin!!!)
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Cream together:
8oz butter
8oz granulated sugar
Add and beat in well:
1 cup slightly warm cooked and puréed pumpkin
1egg (lightly beaten)
1tsp vanilla essence
Sift together and add:
10oz plain flour
1tsp baking powder
1/2tsp bicarbonate of soda
1/2tsp salt
2-3tsp cinnamon
1tsp allspice
Nutmeg
Consistency at this point should be squidgy but not runny. Put a sheet of parchment or baking liner onto a tray and put mix on in teaspoon sized chunks - space reasonably well as they spread out.
Bake 10-15 minutes depending on your oven. Makes loads. At least 5 trays full.
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I have a pumpkin pie recipe at home too - I should make that but it frustratingly starts "take 2lbs of raw pumpkin" which is unhelpful when one has already cooked the pumpkin down.
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I did intend to carve the pumpkin from our veg. box (they had no swedes to do a proper job), but it was a tad on the small side and would have required surgical tools. (It went well in soup instead--very tender.)
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