| T O P I C R E V I E W |
| happyhousewife |
Posted - Mar 16 2009 : 9:20:33 PM
I have some chillover powder here and a can of pumpkin. Is it possible to make pudding from the chillover powder or would I need eggs to be that crafty? Any ideas? |
| 2 L A T E S T R E P L I E S (Newest First) |
| happyhousewife |
Posted - Mar 17 2009 : 11:04:44 AM
Thank you, Carol! I'm excited to try it! |
| Carol |
Posted - Mar 17 2009 : 10:01:40 AM
Hi Mary.
There's a recipe for a butternut squash ChillOver in the Farm Kitchen issue of our magazine. I'm sure you could substitute pumpkin with no problems. I'll share that with you below. You can order our Farm Kitchen special recipe issue here on our website at:
http://www.maryjanesfarm.org/backissues.html
In it, you'll find 11 ChillOver recipes and 50 recipes using our Budget Mix. Just like it says on the cover, it's everyday organic on a farmgirl budget!
Butternut & Curry ChillOver
1 packet (1 teaspoon) ChillOver Powder
1/4 cup water
1/4 cup plus 3 tablespoons light brown sugar
1/2 teaspoon sea salt
3/4 teaspoon ground coriander
1/2 teaspoon curry powder
1/2 teaspoon dried sage
1 cup heavy whipping cream, divided
3/4 cup butternut squash, cooked and mashed
1/2 teaspoon coconut extract
1. In a medium saucepan, whisk together ChillOver Powder, water, sugar, salt, spices, 1/2 cup cream, and squash. Bring to a boil.
2. Reduce heat and cook on medium-high for 3 minutes, stirring frequently. Remove from heat. Stir in coconut extract and set aside to cool.
3. In a large bowl, beat remaining cream until it holds stiff peaks. Fold cooled ChillOver mixture into whipped cream.
4. Spoon into a serving bowl or individual serving dishes. Garnish as desired.
Yield: four servings
"Life should not be a journey to the grave with the intention of arriving safely in an attractive and well-preserved body, but rather to skid in sideways, chocolate in one hand, red wine in the other, body thoroughly used up, totally worn out, and screaming 'WOO HOO, what a ride!'"
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