[Sca-cooks] Using fresh pumpkin instead of canned in a recipe?
Kathleen A Roberts
karobert at unm.edu
Thu Oct 27 07:35:21 PDT 2005
On Wed, 26 Oct 2005 21:55:25 -0400
Elaine Koogler <ekoogler1 at comcast.net> wrote:
> I've used fresh pumpkin to make pumpkin bread. I found
>that baking it usually was sufficient...and I did
>substitute it for the canned pumpkin in the recipe.
> Worked out just fine.
i would be careful to steam or bake it. maybe let it
drain a bit if you are doing other than baking pumpkin
bread. i find that the bread is forgiving of any excess
moisture, but soups that require a creamy consistency can
be affected by it.
have my pumpkin all ready for pork, pumpkin, corn and
green chili stew for potluch and dinner on halloween!
cailte
lover of all things pumpkin
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"Being Irish, he had an abiding sense of tragedy which
sustained him through temporary periods of joy."
W. B. Yeats
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Kathleen Roberts
University of New Mexico
Office of Freshman Admissions
Administrative Asst. III
505-277-6249
More information about the Sca-cooks
mailing list