Monday, November 13, 2017

4-H Cooking Is Underway

Last month, I held our first project meeting of the year. 
With the second one occurring tomorrow, I thought I'd better get a wiggle on and post about pumpkins.
The kiddos learned how to roast the pumpkins and make puree. 
I use Pioneer Woman's method and have done so for many moons.
It could not be easier.
Wash, cut, scoop, roast, scoop again and throw into a blender or food processor..
Done.
I also use PW's cake recipe, although without the whiskey soaked raisins.
The kids also made freshly whipped cream and compared cake mix ingredients to from scratch ingredients.
There was no cake left.
Always a good sign.

The following day, I portioned the puree into 1 cup increments and froze it for use throughout the year. 
Soups.
Bread.
Maybe a pie or two.
 Yummy!


PUMPKIN CAKE
2 ½ cups flour
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
2 teaspoons cinnamon
1/8 teaspoon nutmeg
1 stick (1/2 cup) softened butter
1 ½ cups sugar
3 eggs
1 ¼ cup plain, unflavored yogurt
1 cup canned or fresh pumpkin puree
1.    Preheat oven to 325*
2.    Spray 9 X 13 inch pan with baking spray
3.    Sift together flour, salt, baking powder, baking soda, cinnamon and nutmeg. Set aside.
4.    Add butter to mixing bowl and beat
5.    Add sugar and beat. Add in eggs, one and a time, beating after each egg
6.    Add yogurt and pumpkin and mix gently until just combined
7.    Add flour mixture in increments, beating until just combined
8.    Pour batter into pan and bake for 35-45 minutes until a toothpick comes out clean.
9.    Remove from oven and cool completely.




1 comment:

Michelle said...

Looks so good! Nothing like fresh ingredients!