Mr. Pumpkin
Cut your Pumpkin in Half...watch your fingers and make sure your knife is sharp!
There's the inside...now get your fingers in there and get messy! Scoop out all the strings and seeds. Save the seeds because we'll toast those in a minute!
Put your Pumpkin in a 9x13 and fill about 1/2 way with water. This picture is too full....I ended up using 4 9x13's for my pumpkin. I baked it at 400 for about an hour....or until fork tender.
Here is the seeds ready for toasting. Toss lightly in oil and add lots of salt! Place them on a pan and bake at 400 until brown...this just depends on your seeds!
Toasted seeds!
My 13 c. of pumpkin! I let it cool then put it in 2 c. increments in the freezer. I think this recipe is the one I'll try in the next few days: http://bakerella.blogspot.com/ it's the Pumpkin Chocolate Cookies with Brown Butter Maple Glaze...can we say YUMMY!!!
Mom inspired me today to go ahead and cook the pumpkin I've had on the front porch. I hated to throw the guy away...so I cooked him up instead! It was really easy and I ended up with 13 cups of Pumpkin in the freezer...not bad for a 5 dollar pumpkin! So, if you are feeling inspired cook a Pumpkin...it will end up saving lots of money... plus it's really good for you! Now I can cook Pumpkin Bread, Pie, and Cookies to my hearts content...or until I use up all 13 cups! Thanks Mom for the idea!
1 comment:
YOUR MOMMA SAYS:
Your pumpkin looked good. BUT for anyone out there reading this blog, do NOT COOK A PUMPKIN THAT YOU HAVE CARVED FOR A JACK'O'LANTERN!!!! It's been sitting outside and you can get food poisoning from cooking one that's been previously cut!
When you get ready to actually use the cooked pumpkin, to get that "pumpkin color", simply add red and yellow food coloring til you get it as orange as you'd like! A pie made with this fresh pumpkin is so much better than canned!!!!!!! It's easy to do!
I"M PROUD OF YOU MEL!!!!!
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