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PUMPKIN TIME

10/20/2014

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I had some time this morning so I decided to try to get something done with my pumpkins.  The garden has froze, but the pumpkins are still getting ripe.
I like to freeze a bunch of pumpkin for Thanksgiving. I have always struggled with the task of cutting them up, steaming them and then scooping out the inside.  Well, problem sovled. Yesterday I was talking to a friend of mine and she gave me a huge tip.  All you need to do is cut the top of the pumpkin off, scoop out the seeds and stuff, then turn the pumpkin upside down on a pie plate and microwave it for 10-15 minutes.  So I tried it.  Wow. It was amazing.. Thank you Kathy.
Then I got to baking.  First I made these wonderful muffins.  

Pumpkin Chocolate Chip Muffins(Yields approx. 2 dozen, large muffins)

Ingredients 

3 cups app-purpose flour

2 cups granulated sugar

1 1/2-2 cups semi-sweet chocolate chips

1 cup canola or vegetable oil

1 (15 oz.) can pumpkin puree

4 eggs

2 teaspoons baking soda

2 teaspoons baking powder

2 teaspoon cinnamon

1 teaspoon salt

1/2 teaspoon nutmeg

1/2 teaspoon allspice

Directions

  1. Preheat oven to 350º F and line your muffin tin with cupcake liners.
  2. In a bowl, sift your flour, cinnamon, nutmeg, allspice, baking soda, baking powder and salt together. Set aside.
  3. In a large bowl, beat your eggs and sugar together. Mix in pumpkin puree and canola oil.
  4. Slowly mix the dry ingredients into the pumpkin mixture. Mix well and fold in chocolate chips.
  5. Fill your muffin tins with about 1/4 cup of batter, or until 3/4 full. Bake for 20-25 minutes, or until tops are springy to the touch and toothpick inserted in center comes out clean.
  6. Remove from oven and let cool 5 minutes, then remove muffins to a wire rack to finish cooling.
I got tired of making the batter into muffins, so I added a little flour and made chocolate chip pumpkin cookies.
While the muffins and cookies were baking I started the pumpkin soup I was making for lunch.
Pumpkin Soup
1/2 Onion diced
2 Tbs butter
2 Tbs Flour
4 Cups chicken broth
3 1/2 Cups pumpkin puree
salt and pepper to taste
1/2 Cup Heavy Cream
In a large pot saute onions in the butter. Cook them until they are tender. Add the flour and stir it around, cook for a couple of minutes.  Slowly add the broth and whisk until smooth.  Stir in the pumpkin and salt and pepper to taste.  Cook on low for at least 15 minutes.  A few minutes before serving, add the cream and stir until it is warmed and completely mixed in.  

It was delicious and I made enough to freeze some for later.
Along with the soup I made Red Lobster Cheddar Biscuits.  You can find that recipe on the internet.  They are so good.
Then in the afternoon it was off to help with the cows again.  I enjoyed a morning in.
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    Hi, My name is Tana.  I live in the high desert of Nevada, It is heaven on earth. 
     I am a rancher's wife and I want to share my story.

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