If you love autumn, Halloween and pumpkins the way I do, then you might be interested in these two recipes. Yes, I make pumpkin recipes year round but these are two of my favorites. Will you like them? I can't guarantee anything because everybody's taste in food is different. But you might want to be adventurous and give them a try. My family and I adore them!
Pumpkin Recipe #1: Pumpkin Pancakes
+ 2 cups all-purpose flour
+ 2 Tablespoons brown sugar
+ 1 Tablespoons baking powder
+ 1 1/4 teaspoons pumpkin pie spice
+ 1 teaspoons salt
+ 1 3/4 cups milk
+ 1/2 cups pumpkin puree
+ 1 large egg
+ 2 Tablespoons canola oil
* Place the flour in a large mixing bowl.
* Add the brown sugar and baking powder and toss to combine.
* Sprinkle in the pumpkin spice and salt and toss again making sure all the ingredients are mixed together.
* Pour the milk in a separate bowl.
* Add the puree, egg and canola oil and mix with a rubber spatula until combined well.
* Place the puree mixture into the flour mixture and continue to mix until completely moist.
* Batter will be slightly lumpy.
* Place just enough canola oil in a large skillet to cover just the bottom.
* Allow the oil to heat up.
* Pour 1/4 cup of the batter into the skillet.
* Cook 2 minutes or until bubbles begin to appear around the edges.
* Flip and continue cooking 1 minute or until a golden brown.
* Continue until all the batter has been used.
These pancakes make a great starter for a cold fall morning. Serve with syrup or jelly or sprinkle with cinnamon and sugar.
Pumpkin Recipe #2: Pumpkin Spread
+ 1 can pumpkin
+ 1 cup dried apricots, chopped fine
+ 2 teaspoons sugar
* Place the pumpkin in a bowl.
* Add the chopped apricots and stir to combine.
* Place the mixture into a large saucepan over low heat.
* Cook 1 1/2 housr, stirring often, until the pumpkin is tender and becomes a clear color.
* Remove from the heat and allow the spread to cool to about room temperature.
* Place the spread in a jar, seal tightly and place in the refrigerator for up to 2 weeks.
This spread is great on toast, bagels and even used in place of syrup on the pancakes mentioned above.
For a slightly more 'tart' taste, add 4 thinly sliced pieces of lemon to mixture while cooking. Personally, though, I prefer the spread without the lemon.