Grandma Beckys Pumpkin Butter Recipes

GRANDMA'S PUMPKIN BREAD

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in the eggs, pumpkin and water (mixture will appear curdled). Combine the flour, baking soda, cinnamon, baking powder, salt and nutmeg; gradually beat into pumpkin mixture until blended. Stir in nuts. , Transfer to two greased 9x5-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

HOMEMADE PUMPKIN BUTTER

Steps:

• Preheat oven to 325°F. Cut the pumpkin in half, stem to base. Scrape out seeds and pulp. Reserve seeds to make baked seeds, if desired.
• Place halves on a rimmed baking sheet. Sit halves meat side up (cut a small slice out on the bottom of each to allow them to sit evenly without rolling).Cover each half with aluminum foil. Bake for 60 minutes, or until pumpkin meat is fork tender.
• Scrape pumpkin meat from shell halves and puree in a blender or food processor. Remove any remaining stringy pieces or seeds. If it is super thick, add 1 tablespoon of water.
• Place the pumpkin puree (about 3 1/2 cups), sugar, apple juice, maple syrup and pumpkin pie spice in a heavy bottom sauce pan. Heat over medium-low until lightly simmering.
• Stir well and reduce heat to low. Continue to stir and simmer for 40-60 minutes. This greatly depends on the water content of your pumpkin puree, so watch carefully to make sure it doesn't get too thick or scald. Canned pumpkin will need less time than fresh pumpkin puree.
• Mixture will have some texture, place in a food processor to make it smooth, if desired. It should be thick and spreadable, but not too watery.
• If you've tried this recipe, come back and let us know how it was in the comments or ratings.

PUMPKIN BUTTER

Steps:

• In 4-quart saucepan, mix pumpkin, brown sugar, granulated sugar and lemon juice. Heat to simmering over medium-low heat, stirring occasionally to keep mixture from sticking to bottom of pan. Simmer uncovered 30 minutes, stirring often, until mixture coats back of spoon. Remove from heat; stir in vanilla, cinnamon, allspice and salt. Cool completely.
• Pour into storage containers; cover tightly. Store in refrigerator.

GRANDMA BECKY'S PUMPKIN BUTTER

Steps:

• 1. In a medium saucepan over medium heat, mix pumpkin, applesauce, apple juice, brown sugar and pumpkin pie spice.
• 2. Bring mixture to a boil.
• 3. Reduce heat and simmer approximately 1½ hours.
• 4. Transfer to sterile containers and either can or chill until served.

PUMPKIN BUTTER

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil, stirring frequently. Reduce heat; cover and simmer for 20 minutes to allow flavors to blend., Cool. Spoon into jars. Cover and store in the refrigerator for up to 3 weeks.

GRANDMA BECKY'S PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain. Rinse with cold water, drain, and set aside.
• Combine mayonnaise, pickles, onion, lemon juice, mustard, hot sauce, dill weed, salt, and pepper in a large bowl. Stir in the cooled pasta and Cheddar cheese.