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Obligatory Thanksgiving Day post w/ meme & recipe.
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I'll say he is. Muah.
Hope all my fellow Americans are having a wonderful Thanksgiving day. Probably too late for anyone to do anything with this for Tday, but perhaps some other time. Here's my favorite pumpkin 'cake' recipe:
Devon's Pumpkin Shizam
Ingredients:
1 1/2 cups sugar
1 tsp salt
2 tsp cinnamon
1 tsp ground cloves
4 eggs, beaten
1 29 oz can of pumpkin filling
1 12 oz can of evaporated milk
1 box yellow cake mix (Duncan Hines or other kind w/ no pudding in the mix)
2 cups chopped walnuts
2 sticks butter (melted)
whipped cream for topping
Directions:
Combine first six ingredients (to pumpkin) and mix until smooth (with beaters or otherwise). Slowly add milk and mix until smooth.
Pour mixture into 9 x 13 inch BUTTERED pan. Sprinkle dry cake mix over the mixture. Then sprinkle on nuts. Then pour melted butter over the whole thing - get all the cake mix wet.
Bake at 350 degrees for 1 hour...then let cool for 1 hour before serving (somewhat optional...I know I can never wait that long).
Serve with whipped topping. YUM!
Now I'm off to attempt my first butternut squash soup. Edit: Okay, it was totally yummy, so here's the recipe:
Butternut Squash Soup
Ingredients:
1 medium-large butternut squash
2 large russet potatoes
1 medium sweet onion
4 cups water
1 can chicken broth
1/4 cup sweet white wine
1 tbsp butter
1 tsp brown sugar
salt to taste
gorgonzola cheese*
pine nuts*
* optional
Directions:
1) Slice butternut squash in half length wise and remove seeds. Place flesh-side down on a baking pan covered with a cookie sheet, along with some water. Bake for 50 minutes to an hour at 325 degrees, or until squash flesh is soft. This step can be done at any point ahead of time; you might want the squash to cool before attempting to peel it or scoop out the flesh.
2) In a large pot, boil the 4 cups of water and 1 can of chicken broth.
3) Peel and cube potatoes, then add them to the boiling water/broth. Scoop out the flesh of the squash and add that as well. Stir to make sure everything is evenly distributed.
4) Melt butter in a pan and sautee the onion (diced -- but I used slightly bigger pieces and they pretty much melted in the soup). After a few minutes, add the wine (I used Gewurztraminer) and brown sugar. Stir fry until onions become translucent. Add the onion mixture to the soup, and stir.
5) Salt the soup as desired; probably don't need to use much.
6) Bring soup to a boil, then turn the heat to low and cook for about 30 minutes or until the squash has melted into the soup. Stir every so often. When done, the soup will be fairly thick and chunky with the potatoes.
7) Garnish with some gorgonzola cheese and pinenuts. The sweet/salty taste of the soup is quite pleasing! :D
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*hugs*
-a v. mortified Kiri
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If the second one would to turn up at some point, would you let me know?
I ordered my own Time Turner from Nobel, and I got it really quickly.
-S
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Mmmm, I can't wait to hear how the soup turned out.
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The soup was a rousing success, yummy and easy. Plus healthier than most thick soups out there! Mmm. I will edit w/ the recipe.