I always have way too many pumpkins after the holidays....after deciding on making pumpkin butter, I still had them all over- I decided-- why not be daring...why not make wine!
The process was quite easy actually- the hard part, as always, is awaiting the fruits of your labor....and gosh, know what, this wine was just as good as a $50.00 bottle of the best Chardonnay out there!
Wanna be adventurous for 2009, why not make some home brewed moonshine? Goes well in cupcakes also!
Bumpkin Pumpkin Moonshine Cupcakes
with Butterscotch Cinnamon Kreme
3 cups cake flour
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 cup vegetable margarine
1 cup raw sugar
¾ cup Pumpkin Wine
Egg Replace for 3 eggs
½ cup pumpkin
1 tsp cinnamon
½ tsp nutmeg
Mix cake ingredients and pour into
lined cupcake pan- fill ½ full.
Bake 20 minutes in a pre heated oven at
350 degrees. Cool.
Mix 2 cups of hazelnut kreme (or whipped topping) with 2 tbsp butterscotch extract and 1 tsp cinnamon.
Dollop on top and serve.
Pumpkin Wine (from the internet – this really tastes great):
1 large pumpkin left over from the holidays
Cut around the top, and lift off the lid
Add 5 lbs. raw sugar and 1 pkg yeast
Fill to top with water
Take the top and put it in place, seal with tape.
Put the pumpkin in a black garbage bag and leave it in a warm spot for a week or until you can feel that it would be easy to poke your finger through the shell near the bottom.
Put a small whole in the garbage bag, sit a clean bucket or crock under the hanging pumpkin and slice into the pumpkin, letting it drain out into the bucket.
let the wine sit over night, covered.
Siphon the wine into a bottle, taking care not to disturb what is left at the bottom of your bucket, then discard the pumpkin.
Makes about a liter.