Pumpkin Butter With Splenda Recipes

AMISH PUMPKIN BUTTER RECIPE (WITH CANNING INSTRUCTIONS)

Steps:

• Stir ingredients together in a 4 quart of larger pan
• Heat over low or medium-low heat
• Continue cooking until pumpkin butter is thick and deep brown.
• Ladle into clean jars and seal

PUMPKIN BUTTER

Steps:

• Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
• Transfer to sterile containers and chill in the refrigerator until serving.

PUMPKIN BUTTER

Steps:

• Combine pureed pumpkin, vanilla, apple juice, spices, cinnamon sticks and sugar in a large saucepan; stir well.
• Bring mixture to a boil. Reduce heat, and simmer for 30 - 40 minutes or until thickened. Stir frequently.
• Adjust spices to your taste.

PUMPKIN BUTTER III

Steps:

• In a medium saucepan over medium heat, mix solid pack pumpkin puree, applesauce, apple juice, brown sugar and pumpkin pie spice. Bring mixture to a boil. Reduce heat, and simmer approximately 1 1/2 hours. Transfer to sterile containers and chill in the refrigerator until serving.

SPLENDA PUMPKIN CAKE

Steps:

• Heat oven to 350°F Grease and flour 12-cup fluted tube cake pan.
• Beat Bisquick, granulated Splenda, brown sugar, butter, pumpkin pie spice, 1/4 cup milk, eggs and pumpkin in large bowl on low speed 30 seconds. Beat on medium speed 3 minutes. Spread in pan.
• Bake about 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; turn upside down onto heatproof plate or wire cooling rack. Remove pan; cool cake completely.

PUMPKIN BUTTER WITH SPLENDA

Steps:

• In 3 quart sauce pan, combine all ingredients; mix well.
• Place over medium to high heat, stirring occasionally. Bring to a boil.
• Reduce heat and simmer, stirring constantly for 5 minutes.
• Have 10 ½ pint jars and lids (not bands) sterilized and ready. I recommend 5 sterilized at a time in order to keep pumpkin mixture hot.
• Spoon hot pumpkin mixture into ½ pint sterilized jars, filling ½ inch from top.
• Remove air bubbles w/ non-metallic spatula around inside of jar and gently pound on counter to settle mixture.
• Wipe jar rims clean, inside and outside.
• Cover quickly with hot, sterilized metal lid and screw on bands tightly.
• Process in boiling water for 10 minutes.
• Store at room temperature for 12 - 24 hours before testing lids for good seal (no air bubble on lid; pop when opening lid).
• Refrigerate after opening.

PUMPKIN BUTTER IV

Steps:

• Mix solid pack pumpkin puree, pumpkin pie spice and dry pectin in a medium saucepan over high heat. Bring to a boil. Mix in sugar all at once. Stirring constantly, return to a full boil and boil 1 minute. Remove from heat. Transfer immediately to sterile containers. Seal and chill in the refrigerator until serving.

HOMEMADE APPLE BUTTER

Steps:

• Slice apples into 1 x 1 chunks and place in a large bowl. Sprinkle with Splenda Stevia, spices, salt and vanilla. Toss together.
• Pour apples into a crockpot or slow-cooker, using a spatula to scrape all of the spices into the slow cooker as well. Cover and cook on low for 8-10 hours until apples are falling apart and fork-tender.
• Carefully scoop cooked apples into a high-powered blender (alternatively, use an immersion blender) blending until it's the consistency you like in an apple butter (smooth or slightly chunky).
• Let Homemade Apple Butter cool, then scoop it into jars. Use immediately or store in the refrigerator. Enjoy!