Halloween came and went. I guess we had too many pumpkins -no one wanted to carved the small pie pumpkins.
I’ve never made pumpkin butter -so I gave it a try. I found a few recipes, each very much like the other; Pumpkin puree, sugar and spices. I reduced the sugar, added some honey. We are using pumpkin butter on toast -a less sweet alternative to jam.

  • 3 1/2 cups pureed pumpkin
  • 3/4 apple juice
  • 1/2 cup brown sugar
  • 1/2 cup honey
  • 1/2 tsp ground nutmeg
  • 1 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 2 tsp ground cinnamon
  • 2 Tbsp lemon juice

Peel and slice 3-4 pie pumpkins. Steam and puree. (If you do not achive 3 1/2 cups of pumpkin puree, reduce the amount of brown sugar and honey)

Combine all ingredients in a deep sauce pan. Boil. Reduce to a simmer, cover with lid ajar to release steam. Simmer for one hour stirring often.

Cool in the pan. Once cool, stir in lemon juice.

Fill two quart jars. Store refrigerated.

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A friend whose family has recently begun eating gluten free, shared this recipe with me. Any recipe with only two ingredient is certainly worth a try. Two ingredient! Sheesh, cold cereal is two ingredients.
Okay, mixing the batter couldn’t be simpler. But the flipping? Turning these pancakes was a skill test, and I failed. But my kids loved the pancakes, so I was going to have to learn how to flip them. I went back to my friend and told her how my kids praised her recipe. Then whined a little about the flipping. She reminded me that she had told me to use coconut oil on the griddle. I had not followed directions.

Yesterday our local Farmers Market opened for the season. I was able to buy farm fresh eggs. This morning I mixed four of those eggs with two ripe bananas. (yes, I know bananas are not local produce in MI) I spread a teaspoon of coconut oil on my cast iron griddle. I’d like to say the pancakes flipped as easily as traditional pancakes, but that would be a lie. The coconut oil made the job much easier, if you try this recipe use it. You will still hate me the first time you flip, keep practicing.


  • 4 eggs
  • 2 ripe bananas

Using a whisk, beat eggs and banana. instead of a whisk, I use my Vitamix; It incorporates some air into the batter and has a handy pour spout. Plus, I was probably going to get it out of the cupboard for smoothies anyway. Heat a griddle hot enough to make a drop of water dance. Oil the griddle with a teaspoon of coconut oil. When light brown, flip and brown the other side.

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  • 3 to 4 cups of sliced rhubarb
  • 2/3 cup sugar

Combine rhubarb and sugar, cover and allow to macerate 8 hours.

Drain liquid (approx. 3/4 cup) into a small sauce pan. Cook medium high heat to reduce by 1/3.

Add sliced rhubarb to the pan. Reduce heat to low simmer.
Simmer without stirring 60 minutes.
Cool completely before refrigerating.

The jam will be thin, but thickens in the refrigerator.
Store in the refrigerator

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