Loc: Ewing, NJ, USA (IBS-D, Vegetarian)
Quote: I make the spinach bread in a bread machine, so I'm not sure how to do it without one, because it would probably need to a few good kneadings and some rise time, so it would be a lot of work.
As for the pumpkin butter, I use this recipe from the boards: Pumpkin Butter
You can adjust the spices to your liking. I tend to use a 28 oz can of pumpkin to make an about 3 cup batch, but I only add about 1 1/2 cups of sugar instead of the 3 that it should have. I usually use the 3 cups up in about 2 weeks since I eat it every morning, but I think the recipe says it'll keep for 4-6 weeks in the fridge.
So, if I did the math right....this is what YOU make??
Fat-free Spicy Pumpkin Butter
28oz canned pureed pumpkin 1-1/2 cup sugar 3 teaspoon ground cinnamon 3/4 teaspoon ground nutmeg 3/4 teaspoon ground ginger 1/2 teaspoon ground cloves (maybe a little less) 6 tablespoons lemon juice
Combine all in a glass bowl (for microwave) or nonreactive saucepan (for stovetop). Microwave on high for 5 minutes, stirring twice, or, on stovetop over medium-high heat, stir until boiling and continue to boil 5 minutes, stirring constantly. Cool. Store, refrigerated, for 4 to 6 weeks. Makes about 3.5 cups.
Pretty much. I do it on the stove instead of in the microwave, and I don't think I add the whole 6 tbsp of lemon juice, I think I added 3 or 4 last time, adding all 6 makes it a little watery. I do add all of the spices though because I love those
It's just easier for me to make the big batch every few weeks since I eat it all the time (my bf does too when he's over, he loves it as well), than to make a smaller batch like the recipe calls for. You might want to make a smaller batch the first time to make sure you like it and it works for your tummy.
Friendship is thicker than blood. ~Rent