Over a Cup: Pumpkin preserves, blueberry coffee cake
This column features one more recipe in the pumpkin butter category, but this one is a little different. It is for “Pumpkin Preserves.”
The recipe comes from a reader who lives at Maybell. She says she found it in an old “Blue Ball Canning Book.” Because the recipe is an older one, the directions call for “sealing while hot in Ball jars.” Remember (from recent columns) that this may not reflect more recent safety guidelines for preserving pumpkin.
The second of this week’s recipes is for “Blueberry Coffee Cake.” I tried this cake a couple of weeks ago, using blueberry pie filling because my husband Lyle likes blueberry. The cake was good, but it looked a little funny—sort of a blue-gray—because of the blueberry filling. You can use other pie fillings for the cake. I think cherry would be delicious.
Thanks to everyone who contributed pumpkin butter recipes and safety tips for preserving pumpkin products. If you have recipes that you would like to share, please call me at 970-824-8809 or write to me at P.O. Box 415, Craig 81626. It’s time to make goodies for Thanksgiving and Christmas so if you have favorite recipes, I’d love to feature them in the column.
5 pints pumpkin
8 cups sugar
1 teaspoon salt
Cut the pumpkin into slices, 1/4 inch thick and from 1 to 2 inches long. Add the sugar and let stand for overnight. (This is important for the flavor. There is something about the sugar that brings out the flavor.) Drain and boil the liquid until it threads. Add the pumpkin, thinly-sliced lemons,and salt and cook the mixture until it’s thick and clear. Seal while hot in Ball jars. (The pumpkin mixture can also be cooked in a 300 degree oven. Stir occasionally. Cook until it gets thick and clear, maybe about 4 hours.)
Blueberry Coffee Cake
1 box yellow cake mix
1 (20-ounce) can blueberry pie filling
1/3 cup brown sugar
1 tablespoon flour
1 teaspoon cinnamon
1 tablespoon margarine
1 cup chopped nuts
Mix cake mix and eggs. Batter will be stiff. Add pie filling. Mix well and spread into a 9×13-inch greased and floured pan. Mix topping ingredients together. Sprinkle on top of the batter. (I used almond slivers for the nuts. I scattered some of the almonds on top.) Bake for 35 minutes in a 350-degree oven (or until the cake tests done). Serve with whipped topping, ice cream or cream.
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