A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Honey-Pumpkin Butter
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- #14569
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 cups cooked pumpkin puree
1/2 cup honey
1 teaspoon freshly grated lemon rind
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon salt
directions
Combine all the ingredients in a heavy saucepan over medium heat. Bring to a simmer then reduce the heat to low.
Cook, uncovered, for about 40 minutes stirring the mixture frequently until it is the desired consistency (it should be thick).
Remove the pan from the heat and let cool for about 10 minutes. Pour or spoon the mixture into jars. Store in the refrigerator in jars for up to 3 weeks.
nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
reviews & comments
January 8, 2007
I am totally addicted to this stuff. It's very easy to make, but be prepared to stand at the stove for awhile, stirring the mixture. I have given up jam/jelly and use pumpking butter instead now. It's excellent with cream cheese, either as a sandwich, on crackers, rice cakes and everything else.