Orange Sauce:
1 c. sugar 3 T. cornstarch Dash salt
1 c. orange juice ¾ c. water ¼ c. lemon juice
Crust:
1 pkg. Pillsbury Sugar Cookie or your favorite sugar cookie recipe
Fruit:
Sliced bananas, fresh strawberries, green grapes, sliced pineapple drained, cubed &/or sliced melons, kiwi, ……….. get creative
Topping:
1 pkg (8 oz.) cream cheese
½ c. sugar
1 t. vanilla
To make sauce: combine sugar, cornstarch and salt; add orange juice, and water and lemon juice. Stir well and bring to boil in sauce pan, stirring constantly. Cook 1 minute. Chill in refrigerator
Crust: Roll out cookie dough on to a well greased pizza pan . Slice into 8 slices (or how ever many you want it to be) then bake in 350° oven for 10 min or until lightly browned. Allow to cool.
Topping. Mix together cream cheese, sugar and vanilla and spread over crust.
Top with fruit: then pour the chilled orange sauce over the entire pizza. Chill again. Then serve.
Showing posts with label Fruit Butters. Show all posts
Showing posts with label Fruit Butters. Show all posts
Monday, August 30, 2010
Pumpkin Butter
Ingredients
What is pumpkin butter really? Typically it is pumpkin puree, sugar, and spices basically just reduced. You know I had to add the healthy twist. Here is my version.
• 4 cups pumpkin puree (yielded from 2 small 4-6″ baking pumpkins)
• 1/4 cup apple cider
• 2 tsp cinnamon
• 2 tsp pumpkin pie spice
• 1 tsp stevia or agave (to taste… some people, i.e. me, like things sweeter, you may prefer less)
To Roast the Pumpkin
We’re pulling all the stops here, no cans allowed. Making pumpkin puree is super easy, it just takes a little time. I use pie pumpkins, which are the smaller (6″ diameter or less) size pumpkins, because they are sweeter and less grainy than the larger variety.
Heat the oven to 350° F.
For this recipe, you will need two of the small 4-6” diameter size pumpkins. Wash the exterior, cut them in half, and remove the seeds and stringy stuff. I put the seeds into a small bowl so that I could bake them (see pumpkin seed recipe at the bottom of this article).
Lay the pumpkin cut side down on a baking sheet covered in tin foil (spray the foil with olive oil or wipe it with a dab of coconut oil on a paper towel). Place into the oven and bake for 1-1/2 hours. Remove from oven and allow them to cool so that you can handle them.
Pumpkin Butter Directions
Scoop out the roasted pumpkin and place 4 cups into mixing bowl (I use my stand mixer). Add the apple cider, spices, and stevia and mix until incorporated.
Place into a medium size sauce pot and bring to a boil over medium heat. Reduce heat and simmer for another 30 minutes, stirring often. Mixture will thicken and reduce. Remove from heat and allow to cool.
Store in an airtight container in the frig (or you may can it, if you are into canning). Serve over waffles, pancakes, on toast, oatmeal, yogurt, frozen yogurt, I could go on and on…
What is pumpkin butter really? Typically it is pumpkin puree, sugar, and spices basically just reduced. You know I had to add the healthy twist. Here is my version.
• 4 cups pumpkin puree (yielded from 2 small 4-6″ baking pumpkins)
• 1/4 cup apple cider
• 2 tsp cinnamon
• 2 tsp pumpkin pie spice
• 1 tsp stevia or agave (to taste… some people, i.e. me, like things sweeter, you may prefer less)
To Roast the Pumpkin
We’re pulling all the stops here, no cans allowed. Making pumpkin puree is super easy, it just takes a little time. I use pie pumpkins, which are the smaller (6″ diameter or less) size pumpkins, because they are sweeter and less grainy than the larger variety.
Heat the oven to 350° F.
For this recipe, you will need two of the small 4-6” diameter size pumpkins. Wash the exterior, cut them in half, and remove the seeds and stringy stuff. I put the seeds into a small bowl so that I could bake them (see pumpkin seed recipe at the bottom of this article).
Lay the pumpkin cut side down on a baking sheet covered in tin foil (spray the foil with olive oil or wipe it with a dab of coconut oil on a paper towel). Place into the oven and bake for 1-1/2 hours. Remove from oven and allow them to cool so that you can handle them.
Pumpkin Butter Directions
Scoop out the roasted pumpkin and place 4 cups into mixing bowl (I use my stand mixer). Add the apple cider, spices, and stevia and mix until incorporated.
Place into a medium size sauce pot and bring to a boil over medium heat. Reduce heat and simmer for another 30 minutes, stirring often. Mixture will thicken and reduce. Remove from heat and allow to cool.
Store in an airtight container in the frig (or you may can it, if you are into canning). Serve over waffles, pancakes, on toast, oatmeal, yogurt, frozen yogurt, I could go on and on…
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