Kellie Braun:
6-8 cups pumpkin or Banana Squash
1 lg can apricots with juice
1 lg carrot, peeled and diced
2-4 cups orange juice concentrate
1-3 Tbsp. lemon juice
3 Tbsp. maple syrup
2 Tbsp. pumpkin pie spice
1 tsp. cinnamon
1 Tbsp. ginger
1/4 cup brown sugar
dash salt
Cook all ingredients together, until soft. ( Don't go too long, or you will start to lose the color.) Remove from heat, puree in blender, adding extra water to reach desired consistency. If eating warm, go ahead and serve. If eating cold. place in refrigerator until ready to eat. Serve with whipped cream and strudel topping. For strudel topping: Mix equal amounts of flour, oatmeal, brown sugar and Crisco. Add cinnamon and a dash of salt for flavor.
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