So Perfectly Organized

Home

Moms & Dads Dish

Post-Thanksgiving Recipes

Posted by Arwen Mosher in Food on Monday, November 28, 2011 9:00 AM

It’s the Monday after Thanksgiving. Do you know where your turkey carcass is?

I’m sure most of our lovely readers, superb homemakers that you are, have already dealt with yours. But in case you’re a procrastinator like me, may I remind you that making stock is both easy and cost-effective? And will make for some lovely soup at some later date? Read about making stock here.

(Or, if you’re too busy to click over: put your turkey carcass in a big pot, cover it with cold water, keep the pot at a very slow simmer for about a day, strain the stock, cool it in the refrigerator, skim the fat off, and use or freeze the stock. Voila!)

On an additional culinary note, I wonder if I’m the only one who bought an extra can (or two) of pumpkin because she couldn’t remember how much she needed for a pie? And who now has an extra can of pumpkin puree sitting in the cupboard? Just in case I’m not, I thought I’d reshare this recipe. It’s very popular in our house, and decently nutritious too.

Pumpkin Muffins
makes one dozen

½ cup raisins or dried cranberries (optional)
½ cup (one stick) butter
2 cups all-purpose flour
2 tsp baking powder
¼ tsp baking soda
1 tsp ground cinnamon
⅛ tsp ground nutmeg
a pinch of ground clove
½ tsp salt
¾ cup packed light brown sugar
¾ cup canned pure pumpkin
¼ cup well-shaken buttermilk*
2 large eggs
1 tsp vanilla extract
½ cup chopped walnuts or pecans (optional)
granulated sugar (optional)

1. Preheat oven to 400°F with rack in middle. Grease or line 12 muffin cups.

2. Cover raisins or dried cranberries with hot water and soak 5 minutes. Drain.

3. Melt butter on stovetop or in microwave. Set aside to cool.

4. In a large bowl, whisk together flour, baking powder and soda, spices, and salt.

5. In a small bowl, whisk together sugar, pumpkin, buttermilk, eggs, and vanilla.

6. Add wet ingredients to dry ingredients and stir to combine. Add raisins or cranberries, nuts, and melted butter and stir extremely gently until just combined.

7. Divide batter evenly among muffin cups. If desired, sprinkle the top of each muffin lightly with a small amount of granulated sugar. Bake 20 minutes, until a toothpick inserted in the center of a muffin comes out clean. Cool muffins in pan for five minutes, then remove from pan and cool completely on wire rack.

*If you don’t have buttermilk, just stir a teaspoon of lemon juice into 1/4 cup milk and let it sit for a few minutes.

 Print Blog   Email a Friend   

Post a Comment

By submitting this form, you give Faith And Family Magazine permission to publish this comment. Comments will be published at our discretion, and may be edited for clarity and length. For best formatting, please limit your response to one paragraph and don't hit "enter" to force line breaks.

So Perfectly Organized

Home

Moms & Dads Dish