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it’s really quite simple but I realize if you have never done it you might not realize how simple it is. We raised some heirloom pumpkins this year. They were so pretty. We sold all that our little patch produced. We were thrilled.
Cut the joker in half. Scoop out the seeds (if you want to roast the seeds just wash them up good, sprinkle with sea salt and olive oil and bake them on a cookie sheet until crisp. Stirring occasionally) place cut side down on a cookie sheet. I always line my cookie sheets with
Once the pumpkin is cool (I let mine cool over night in my oven) scoop out the gorgeous orange/yellow flesh and place it in your blender. Let it blend until it gets a smooth consistency. Once finished blending, I measure it out into 2 cup servings and place it in freezer bags. The pumpkin is a bit more watery so sometimes I will drain off a bit of the liquid before using it or just reduce the amount of liquid a recipe calls for.
Baking a pumpkin is super simple. When I owned the Farmer’s Wife, I realized people just didn’t know how easy it was to do, so sometimes it’s just in the education of something that we find out how simple something is. Why not turn your fall decor into food for your family this winter? Oh yeah, and we yielded 16 cups of pumpkin goodness from this pumpkin above. We baked another one down earlier this fall and probably got about the same amount. Woot, woot!
of sitting in my mother’s kitchen and her making this lovely Pumpkin Spice Latte for me. Last week she texted me to let me know she was wishing I was with her while she drank one so she could share it with me. Sometimes I hate being so far away from her!!
Pumpkin Spice Latte
4 cups milk
1/4 cup pumpkin puree
1/4 cup brown sugar
1 tsp cinnamon
2 cups strong hot, brewed coffee or espresso
whipped cream and cinnamon for garnishing
In a medium saucepan, stir together milk, pumpkin and sugar. Heat over low heat until steaming. Add cinnamon and coffee.
Pour into mugs and garnish with whipped cream and cinnamon. You can also place it in a blender for 30 seconds to make it frothy, if you prefer.
Cheers to a lovely fall day!!
(still miss’n my momma!) Dawn
2 large white baking potatoes
2 large sweet potatoes
4 tbsp butter
4 -6 fresh sprigs of rosemary
salt and pepper
Wash the potatoes, peel the sweet potatoes and dice into cubes. Place in a 9X13 baking dish. Slice slivers of butter over them. Salt and pepper to liking. Add fresh rosemary. Bake covered at 350 for 90 minutes. This is such a simple dish for dinner and since I am not eating white potatoes these days and my children love them it works out perfectly to make this dish without the bother of having to make multiple dishes to please everyone.
This custard is soooo yummy! (Just click the custard word and it will take you to the recipe)
I made it this past weekend and we all liked it! I think it will be on our Thanksgiving table this season! I basically followed the recipe however I did beat my egg yolks for 2-3 minutes, even though the recipe does not say to do that. It made them all fluffy. The first time I made it the custard was a bit more smooth and creamy than the second time when I did not beat the egg yolks as long.