---------------------------------------------------------------- From: "Fred Towner" Newsgroups: rec.food.recipes Subject: Collection (4) Pumpkin Butter Followup-To: rec.food.cooking Date: 26 Nov 1998 10:20:00 -0700 Organization: Fred Towner Collection Reply-To: "Fred Towner" NNTP-Posting-Host: shell.rt66.com Spicy Pumpkin Butter Judy's Pumpkin Butter - For Canning Ted's Pumpkin Butter Michelle's Pumpkin Butter From: "Barbara Cook" I would like to have a recipe for pumpkin butter. Thanks in advance. MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Spicy Pumpkin Butter Categories: Jams/jellys, Microwave Yield: 1 servings 1/4 cup Dark brown sugar, packed 2 ea Tablespoons sugar 1/4 cup Water 1/2 ea Teaspoon allspice 1/4 ea Teaspoon ginger 1/4 ea Teaspoon cloves 1/4 ea Teaspoon nutmeg 1/2 ea Teaspoon cinnamon 1 1/2 cup Pumpkin Try using this added to whipped cream to garnish pumpkin pie Combine the two sugars, water, allspice, ginger, cloves, nutmeg and cinnamon in a 4-cup glass measure. MW on HIGH 3 minutes; stir. Add pumpkin and MW on HIGH 5 minutes. Let cool and refrigerate. Keeps several weeks in refrigerator or can be frozen. YIELD: 2 cups NOTE: Use this as you would apple butter. Source: Microscope Savour Faire MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Judy's Pumpkin Butter - For Canning Categories: Preserves, Butter Yield: 1 servings 3 lb Pumpkin 3 lb Sugar 6 ea Oranges 3 ea Lemons Chop coarsely three pounds of peeled pumpkin, cover with three pounds of sugar and let stand overnight. In the morning add the juice and grated rind of six oranges and three lemons; cook slowly till thick. Pour into clean, sterilized jars and process in a water bath, as for other jams and jellys. by Judy Spinela 10/21/93 - Modified by Gerry Dennis 11/2/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Ted's Pumpkin Butter Categories: Preserves, Butter Yield: 1 servings 16 oz Solid-pack Pumpkin 2/3 cup Firmly Packed Brown Sugar 1/4 cup Honey 1 tsp Lemon juice 1/4 tsp Ground cinnamon 1/8 tsp Ground cloves In medium saucepan, combine pumpkin, brown sugar, honey, lemon juice, cinnamon, and cloves. Bring to a boil over medium-high heat, stirring frequently. Reduce heat; simmer 20 minutes, or until thickened, stirring occasionally. Ladle mixture into clean jars or freezer containers. Cover with lids. Store in refrigerator several weeks or freeze for several months. by Ted Taylor 10/20/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Michelle's Pumpkin Butter Categories: Preserves, Butter Yield: 1 servings 4 cup Pumpkin 1 pk Powdered pectin 1 Tbsp Pumpkin pie spice 1 tsp Cinnamon 4 1/2 cup Sugar Cook pumpkin and drain. Mash pumpkin; then add all other ingredients. Cook until it makes a jelly. Serve as you would apple butter. Recipe from Sally and Rusty Fornea, Fornea Farm, Washington Parish, Louisiana. Source: Times-Picayune - 10/28/93 MMMMM -- ..... Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Requests/Recipes go to recipes@rt66.com; Questions/Comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.