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You can also use 1-2-3 pumpkin butter to make 2 pie's worth of filling just skip the butter and graham crackers and use pie crust instead. My kids don't like the crust, so I don't bother.
I'm always looking for a way to easily remember proportions for cooking. Because we grow pumpkins and winter squash every year, I make pumpkin butter and freeze it to use in pies and breads. This is a simple 3 ingredient butter made from fresh pumpkin puree.
This is a lighter version of a pumpkin pie with a graham cracker crust. This recipe overestimates the calories by a bit. I usually have filling left over after filling my pie. I usually put it in a baking dish and bake it with the pie.
I created this recipe because I wanted a complete breakfast made in one pot. All the ingredients in this recipe are combined at once before heating. The resulting product is aptly named "Mush". The texture may be off-putting to some people, but I actually like my bananas well integrated into my oatmeal.
This is a version of banana bread that's a bit healthier. This recipe makes two loaves. I loosely followed the Better Homes and Gardens banana bread recipe...just to get the portions correct. I make two, one to freeze for later.
This is a lightened up version of the Dark Zucchini Bread Recipe in "The Zucchini Cookbook" by Paula Simmons, copyright 1974 by Pacific Search, page 11. I also substituted mini chocolate chips for nuts in the recipe.
This is from The Mediterranean Diet by Nancy Harmon Jenkins. I modified it a bit because I have a lot of fresh mint (she uses dried) and I wanted a bit less oil. This makes about 2 cups.
Since we have so much fruit this time of year, I decided to make my own fruit toppings for yogurt. When finished I ended up with 2 cups of topping. I use about 2 tbsp of topping for 1/2 cup yogurt.
I have fresh raspberries in my garden this time of year. I thought a chocolate-raspberry muffin sounded delicious, so I gave it a try.
This is from Real Simple, http://www.realsimple.com/food
Low calorie no sugar blueberry sauce that can be eaten by itself or added to yogurt.
This is a quick chili recipe with tomatillo and tomato sauce. I created this dish when I had a leftover baked chicken breast.
A filling open-faced sandwich that tastes great.