Friday, October 10, 2014

Pumpkin Butter {Foodie Friday}

I love the cool crisp mornings that we have been having. It's nice to sit around on a Saturday morning and enjoy it. Toast with pumpkin butter really just puts the icing on the cake. It's not just good on toast though (that's just my favorite way). You can stir it into oatmeal, eat it on crackers or yogurt! It will also make your house smell like fall so enjoy it!

One Year Ago: Pumpkin Pie

Two Years Ago: Buttermilk Pancakes
Three Years Ago: Banana Crumb Muffins

Pumpkin Butter

• 1 can (15 ounces) 100% Pure Pumpkin
• 2/3 cup packed brown sugar
• 1/4 cup honey
• 1 tablespoon lemon juice
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves

COMBINE pumpkin, sugar, honey, lemon juice, cinnamon and cloves in medium, heavy-duty saucepan. Bring to a boil over medium-high heat; reduce heat to low. Cook, stirring frequently, for 20 to 25 minutes or until thickened. Serve with biscuits, breads and corn muffins. Store in airtight container in refrigerator for up to 2 months.

Recipe makes 2 cups. 

Source: Very Best Baking

I'm linking up at: Your homebased momThirty Handmade Days The Best Blog RecipesTatertots and JelloWhipperberry Buns in My OvenToday’s Creative BlogDesign, Dining and DiapersIheartnaptimeHome Stories A to Z Home-StyledReal CoakeCreate, Craft, LoveMostlyhomemade momSix Sisters’ StuffA Peek into My ParadiseA Bowl Full of LemonsLove Grows WildThe DIY Show off and Shabby Creek Cottage.

No comments:

Post a Comment