www.klassewoodsnaturalfarm.com
Wednesday, January 4, 2012
Friday, December 30, 2011
Wednesday, September 28, 2011
Picture Perfect Pumpkins
The year of the abundant pumpkins, 2011.
So we set up a display on the yard and took pictures with pumpkins. What a nice addition of color and texture ...
Saturday, September 24, 2011
Pumpkin Decor
We've added some little "jack-be little" pumpkin gourds and "wee be little" to the csa baskets shares...just for fun!
They can add bright color to indoor Fall decor.
Here are some elegant pumpkin decorating ideas:
Did you know that beeswax candles clean your air while regular petroleum candles pollute it? ... if you need beeswax tea light candles to burn in your jack-be little pumpkins, our son Brayden sells those and all kinds of beeswax candles -- check out his Klasse Candles website.
They can add bright color to indoor Fall decor.
Here are some elegant pumpkin decorating ideas:
Did you know that beeswax candles clean your air while regular petroleum candles pollute it? ... if you need beeswax tea light candles to burn in your jack-be little pumpkins, our son Brayden sells those and all kinds of beeswax candles -- check out his Klasse Candles website.
Oatmeal Pumpkin Breakfast Casserole
Make a pumpkin filling using the previous Honey Pumpkin Pie Filling recipe. Mix up a batch of oatmeal crisp crumb topping:
1/2 cup butter, softened
1 cup whole wheat flour
1 cup slow cook oats
1/2 cup brown sugar
Whisk the butter, flour and sugar into crumbs. Add the oatmeal.
Pour your pumpkin filling into an ungreased casserole dish. Bake at 450 degrees for 10 minutes. Then reduce heat to 350 degrees and bake another 20 minutes. Remove from the oven and sprinkle the oatmeal topping onto the partially set pumpkin pudding. Return to the oven and bake another 25-30 minutes. Cool. Serve plain or with a dollop of whipped cream.
This dish can be used as a dessert, but at our house we use it as a breakfast...it has eggs, milk, and oatmeal which are all breakfast which are regular breakfast items. So, that's how I justify dessert for breakfast while eliminating regular desserts!
1/2 cup butter, softened
1 cup whole wheat flour
1 cup slow cook oats
1/2 cup brown sugar
Whisk the butter, flour and sugar into crumbs. Add the oatmeal.
Pour your pumpkin filling into an ungreased casserole dish. Bake at 450 degrees for 10 minutes. Then reduce heat to 350 degrees and bake another 20 minutes. Remove from the oven and sprinkle the oatmeal topping onto the partially set pumpkin pudding. Return to the oven and bake another 25-30 minutes. Cool. Serve plain or with a dollop of whipped cream.
This dish can be used as a dessert, but at our house we use it as a breakfast...it has eggs, milk, and oatmeal which are all breakfast which are regular breakfast items. So, that's how I justify dessert for breakfast while eliminating regular desserts!
Honey Pumpkin Pie Filling
2 eggs
1/4 cup liquid honey
1/2 tsp. cinnamon
1/2 tsp. sea salt
3/4 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. ground ginger
11/2 cups cooked pureed pumpkin
3/4 cup hot milk
pecan halves
Beat eggs. Gradually beat in honey, add spices and salt. Stir in pumpkin. Heat milk and add to pumpkin mixture. Pour into an ungreased casserole dish or unbaked pie crust shell. Bake in hot oven, 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake 15 minutes until it begins to set. Remove from oven and cover the top with pecan halves or just around the perimeter of the pan, as desired. Return to oven and bake another 10-15 minutes until the pudding is firm. Serves 6. Serve with a dollop of whipped cream.
Use this filling to make Pumpkin Pudding (without the pie crust) and Oatmeal Pumpkin Breakfast Casserole.
1/4 cup liquid honey
1/2 tsp. cinnamon
1/2 tsp. sea salt
3/4 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. ground ginger
11/2 cups cooked pureed pumpkin
3/4 cup hot milk
pecan halves
Beat eggs. Gradually beat in honey, add spices and salt. Stir in pumpkin. Heat milk and add to pumpkin mixture. Pour into an ungreased casserole dish or unbaked pie crust shell. Bake in hot oven, 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake 15 minutes until it begins to set. Remove from oven and cover the top with pecan halves or just around the perimeter of the pan, as desired. Return to oven and bake another 10-15 minutes until the pudding is firm. Serves 6. Serve with a dollop of whipped cream.
Use this filling to make Pumpkin Pudding (without the pie crust) and Oatmeal Pumpkin Breakfast Casserole.
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