Assessing a Pumpkin Butter Enterprise for Bishop's Pumpkin Farm
Marlee Butlin Homemade Pumpkin Butter
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8/15/2014 Homemade Pumpkin Butter! | Marlee Butlin | Marlee Butlin http://marleebutlin.com/2014/07/25/homemade-pumpkin-butter/ 1/2 MARLEE BUTLIN Pumpkin Butter! Homemade Pumpkin Butter! July 25, 2014 by marleebutlin · Leave a Comment Here is a recipe adapted from the vegan recipe blog, Oh She Glows . Try this delicious vegan recipe, you won’t be disappointed! Ingredients: 4 cups fresh pumpkin puree 1/4 cup sweet apple cider or apple juice- feel free to add a bit more to suit your taste 1 cup of brown sugar 3-4 tbsp pure maple syrup- can add more to taste 1 tbsp ground cinnamon 1/2 tsp ground nutmeg 1 tsp fresh lemon juice- this is for preservation, don’t worry about it negatively affecting taste! 1 tsp pure vanilla extract pinch of fine grain sea salt 1. Roast the pumpkins. Cool for 10 minutes on pan before handling. 2. Put pumpkin flesh, after having removed the skin, into a blender. Add the apple juice and blend until smooth, stopping to push down the pumpkin when necessary. It may be tough to get it starting to blend at first, but keep going! 3. Next, add the brown sugar, maple syrup, cinnamon and nutmeg. Blend once again, until the mixture is completely smooth. 4. Pour the mixture into a medium-sized pot. Cover with lid, but prop it open a bit with a with a wooden spoon. Over medium-high heat, bring mixture to a low boil. Once boiling, reduce the heat and continue to cook for roughly 10 minutes, or until desired thickness. Keep the lid ajar throughout the cooking process – it can get messy when it boils, so careful! Once it is to desired consistency, take the mixture off of the heat and stir in vanilla. 5. Cool completely, stir in lemon juice and a pinch of salt, and then store in a sealed jar in the fridge. Should keep for 2-4 weeks. YOGA NEWS The Rise of Beefcake Yoga Ask Well: Does Yoga Build Strength? Unplugging in the Unofficial Capital of Yoga A Reporter Unplugs and Still Finds Connection Bending the Rules to Offer Yoga With a Beer Chaser CONNECT WITH MARLEE BUTLIN Health Who are the Star Seeds? An informative writing by Marlee FOLLOW MARLEE ON TWITTER Marlee Butlin's Latest Blog Post Homemade Pumpkin Butter! ift.tt/1jZ4aW6 Marlee Butlin @TheMarleeButlin Show Summary Marlee Butlin's Latest Blog Post Vegan Pantry Staples ift.tt/1pajCe9 Marlee Butlin @TheMarleeButlin Show Summary Marlee Butlin 25 Jul 23 Jul 17 Jul Tweets Follow Tweet to @TheMarleeButlin CONNECT WITH MARLEE ON GOOGLE+ Home Vegan Recipe Ideas Blog Page Further Information on Marlee
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Transcript of Marlee Butlin Homemade Pumpkin Butter
8/15/2014 Homemade Pumpkin Butter! | Marlee Butlin | Marlee Butlin
http://marleebutlin.com/2014/07/25/homemade-pumpkin-butter/ 1/2
MARLEE BUTLIN
Pumpkin Butter!
Homemade Pumpkin Butter!July 25, 2014 by marleebutlin · Leave a Comment
Here is a recipe adapted from the vegan recipeblog, Oh She Glows. Try this delicious veganrecipe, you won’t be disappointed!
Ingredients:
4 cups fresh pumpkin puree1/4 cup sweet apple cider or apple juice- feel free to add a bit more to suit your taste1 cup of brown sugar3-4 tbsp pure maple syrup- can add more to taste1 tbsp ground cinnamon1/2 tsp ground nutmeg1 tsp fresh lemon juice- this is for preservation, don’t worry about it negativelyaffecting taste!1 tsp pure vanilla extractpinch of fine grain sea salt
1. Roast the pumpkins. Cool for 10 minutes on pan before handling.
2. Put pumpkin flesh, after having removed the skin, into a blender. Add the apple juiceand blend until smooth, stopping to push down the pumpkin when necessary. It may betough to get it starting to blend at first, but keep going!
3. Next, add the brown sugar, maple syrup, cinnamon and nutmeg. Blend once again,until the mixture is completely smooth.
4. Pour the mixture into a medium-sized pot.Cover with lid, but prop it open a bit with a witha wooden spoon. Over medium-high heat, bringmixture to a low boil. Once boiling, reduce theheat and continue to cook for roughly 10minutes, or until desired thickness. Keep the lidajar throughout the cooking process – it can getmessy when it boils, so careful! Once it is todesired consistency, take the mixture off of theheat and stir in vanilla.
5. Cool completely, stir in lemon juice and apinch of salt, and then store in a sealed jar in thefridge. Should keep for 2-4 weeks.
YOGA NEWS
The Rise of Beefcake Yoga
Ask Well: Does Yoga Build Strength?
Unplugging in the Unofficial Capital ofYoga
A Reporter Unplugs and Still FindsConnection
Bending the Rules to Offer Yoga With aBeer Chaser
CONNECT WITH MARLEE BUTLIN
Health
Who are the Star Seeds? An informativewriting by Marlee
FOLLOW MARLEE ON TWITTER
Marlee Butlin's Latest Blog PostHomemade Pumpkin Butter! ift.tt/1jZ4aW6
Marlee Butlin @TheMarleeButlin
Show Summary
Marlee Butlin's Latest Blog PostVegan Pantry Staples ift.tt/1pajCe9
Marlee Butlin @TheMarleeButlin
Show Summary
Marlee Butlin
25 Jul
23 Jul
17 Jul
Tweets Follow
Tweet to @TheMarleeButlin
CONNECT WITH MARLEE ON GOOGLE+
Home Vegan Recipe Ideas Blog Page Further Information on Marlee
8/15/2014 Homemade Pumpkin Butter! | Marlee Butlin | Marlee Butlin
http://marleebutlin.com/2014/07/25/homemade-pumpkin-butter/ 2/2
Again, this recipe was from Oh She Glows- check out that page for more great veganrecipes, here!
Filed Under: Marlee Butlin · Tagged With: Health, Homemade, Pumpkin Butter, Vegan, vegan recipes
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