November 5, 2010


During these fall months I sometimes have leftover canned pumpkin.  I'll make a treat, but not use the full can of pumpkin.  One use I have found for this pumpkin is as an alternative for fat in cake.  Last weekend I made Black Bottom Cake.  Instead of using the 1/2 cup of oil, like the cake mix called for, I used 1/2 cup of pumpkin.  Much healthier, and it gave a slight pumpkin flavor.  I have not used pumpkin in other recipes in place of oil, but I'm sure it would work in a lot of baked goods.

Edited to add:  I put 1/2 cup of pumpkin instead of oil in waffles, and it turned out great.  Just make sure it gets stirred in well.

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