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Post by darthslater on Nov 3, 2010 21:32:33 GMT -5
Hey, this year I grew a ton of these but I am just getting around to using them. As you can see they are a very meaty squash, and I will definately grow them again they are a Moschata. I got about 17 cups of usable squah after the baking and the run through the Victorio saucer. This is what it looks like out of the Victorio sauce pro
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Post by bluelacedredhead on Nov 3, 2010 21:50:20 GMT -5
Dean, what a gorgeous colour!!! 17 cups PER squash? Okay, I'm convinced. I'll try them again. I've tried 3 years in a row to grow this variety with NO success...Could 2011 be the year? I sure hope so...
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Post by darthslater on Nov 3, 2010 22:29:50 GMT -5
I had good luck with all the Moschatas, do you need seeds Blue? I am going to turn this into pies and muffins!!
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Post by bluelacedredhead on Nov 3, 2010 22:39:29 GMT -5
I would love some of the Musque de Provence, Oh Please and TY. I'll send Postage (USPS of course) ;D
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Post by bluelacedredhead on Nov 4, 2010 6:15:17 GMT -5
Pumpkin Pancakes
This is from a diet book cowritten by Cher and Robt Haas, a Sports Nutritionist (is that a word?). Anyway, here it is...
Makes 10 Serving Size: about 2
1 cup whole wheat pastry flour 2 tsps baking powder 1/4 tsp baking soda 1/8 tsp ground nutmeg 1 of a 1/2 oz packet Butter Buds ?? (we don't have these here so you're on your own if you have to substitute for them, lol) 3 TBsps granulated fructose 1/2 tsp dried orange rind 2 egg whites 3/4 cup low fat buttermilk 1 cup pumpkin puree
Combine first 7 ingredients in a bowl and mix well.
Beat together egg whites and buttermilk. Stir in pumpkin. Add to Dry ingredients folding well.
Spray a frying pan with Pam. Heat over med-high heat. Pour about 1/4 cup batter per pancake, onto the pan. When bubbles start to form, flip. Cook until golden brown. Serve with unsweetened applesauce, unsweetened Jelly or Lite Syrup.
244 Calories per serving Protein 6.3 g Carbs 52.4 g Fat .09 g Cholesterol 2 mg Sodium 606 mg
Enjoy!!
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Penny
Tomato Fanatic
Posts: 273
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Post by Penny on Nov 4, 2010 6:39:38 GMT -5
Great recipe, Blue .....and 17 cups ....holy cow!!!
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Post by bluelacedredhead on Nov 4, 2010 6:48:48 GMT -5
It may look great Penny....But do you know a substitute for Butter Buds, lol I looked it up for those of us who would rather eat the real thing.. www.butterbuds.com/faq/cook.html
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Post by fortyonenorth on Nov 4, 2010 12:14:54 GMT -5
I grew MDP for the first time this year - a really beautiful plant with variegated leaves and gorgeous fruit. Most were in the 10-15 lb. range, but this one topped out at about 23 lbs. Attachments:
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Post by darthslater on Nov 4, 2010 12:16:57 GMT -5
I grew MDP for the first time this year - a really beautiful plant with variegated leaves and gorgeous fruit. Most were in the 10-15 lb. range, but this one topped out at about 23 lbs. Yep, thats about a 18 cupper...hehe, nicley done North!!
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Post by darthslater on Nov 4, 2010 14:39:19 GMT -5
Hey, this year I grew a ton of these but I am just getting around to using them. As you can see they are a very meaty squash, and I will definately grow them again they are a Moschata. I got about 17 cups of usable squah after the baking and the run through the Victorio saucer. This is what it looks like out of the Victorio sauce pro And here is the end!!
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Post by bluelacedredhead on Nov 4, 2010 16:40:51 GMT -5
Don't eat them all now Darth. Remember, you folks "down south" still have Thanksgiving to celebrate.
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Post by darthslater on Nov 4, 2010 17:09:00 GMT -5
I still have 12 cups! and 4 more squash!!
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Post by bluelacedredhead on Nov 4, 2010 17:32:49 GMT -5
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Penny
Tomato Fanatic
Posts: 273
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Post by Penny on Nov 5, 2010 6:29:43 GMT -5
I still have 12 cups! and 4 more squash!! Well then.......eat away
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bunkie
Tomato Gardener
Posts: 69
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Post by bunkie on Nov 5, 2010 10:04:45 GMT -5
awesome looking squash there darth...and pies! yum! ours are still 'curing' as were harvested late. they stayed around 15 pounds.
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