Well, 1st grade has been cooking again! This time, as you've probably already figured out, we made pumpkin butter. And, oh, was it ever good.
Our vocabulary unit this week was centered around the job of a chef, and included the words 'utensils' and 'ingredients' ... among other words, of course. I just couldn't resist incorporating a hands-on cooking activity! And it just so happened that we were also learning about the pumpkin growth life cycle ... ya know, pumpkins start as a seed, then grow into a sprout, which grows into a plant ... remember learning that kind of stuff?
Hmmmm, combine cooking vocabulary with pumpkins? Could it get any easier?? I mean, really, no challenge at all. I decided this slow-cooker pumpkin butter would be perfect!
So, my crockpot once again made the journey into school, along with a few other utensils and the ingredients to make this rich, flavorful pumpkin butter. Then my little helpers and I set about whipping this up.
It's sooooooo easy. Easy-sneezy, as we'd say in our class.
Put two cans of pumpkin into a slow-cooker and stir in a bunch (quite a big bunch!) of brown sugar ...
|In goes the brown sugar|
... and some cinnamon and ground cloves. (Two of my boys did a fantastic job stirring this up. They really got into it! Notice the two-handed grips on that spoon??)
|In go the spices|
Cook it for a while until it's a gorgeous and rich dark brown color ...
... and then slather a big ol' dollop on a biscuit (or other mouth-delivery vehicle of your choice). We tried it on biscuits and graham crackers, and decided as a class that we liked the biscuit best. Oh, but rest assured, there was certainly a fair share of us eating it straight up with a spoon! Fabulously delicious.
Source: My nieces (They both made this, along with other recipes, when they were in 1st grade. Their teacher then compiled a cook book for them that they still have ... so sweet.)
2 (15 oz.) cans 100% pure pumpkin (about 4 c.)
1 (16 oz.) box light brown sugar
1 1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
Dash of salt
1. Combine all ingredients in a slow-cooker. Cook on low heat for 3 to 4 hours. Or, combine all ingredients in a large saucepan and cook over medium until the color is dark brown.
2. Serve warm or cold with graham crackers, chocolate graham crackers, or biscuits.
(I bet it would also be great on toast, English muffins, bagels, or mild-flavored crackers. Yum.)