There was a point when organic butter at the grocery store became horribly high priced. It's still high, but I try to stock up when they have coupons or a sale.
However, I learned something new! I have not tried it yet, but I have pie pumpkins planted this year.
There are concerns all over this country dealing with certain foods, shortages, price hikes and the like.
Most people are aware you can substitute unsweetened applesauce for oil when baking, but this next tidbit is new to me.
You can substitute pumpkin puree for oil or butter when baking, using 1 to 1 ratio. Meaning if your recipe calls for 1 cup oil, use 1 cup pumpkin puree.
At harvest time, I roast the pumpkins (cut in half as shown in the photo), and let them cool down. I scrape out the pumpkin, puree it in the food processor and freeze it in freezer containers.
Of course there are many other uses for pumpkin puree, and we even make a macaroni dish with pumpkin and sage.
I hope you enjoyed this tidbit, and I hope to learn of many more as our country attempts to heal all the massive damage that was done to it.
Providing we have a nice garden year and a nice harvest, we'll have them this year.
My blogger "featured post" gadget is not working. I will only pick up most recent posts, so that's frustrating. I'm trying to update it.
I had started mini pumpkins used for decoration, the cold snap we had killed them off. This posting has me considering planting a few here or there now that it's warmed up.
ReplyDeleteWow, I'd never heard of that before. Thank you for the tip. I believe I'll go poke some more pumpkin seeds into the soil and see if any get far enough to produce pumpkins (we have a lot of deer that wander through our yard).
ReplyDeleteFaith, thankfully, all I had planted during the cold snap was tomatoes and hot peppers, but we found one last flat of romas and replanted. What a year so far right?
ReplyDeletechipmunk, I never heard of this until now either.
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