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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