PUMPKIN PIE TWISTS / a nice riff on Pumpkin pie
To make these easy Pumpkin Pie Twists, simply:
PRE-STEP: Preheat oven to 375F degrees. Line sheet with parchment paper or silicon baking mat. Set aside.
STEP 1: Unroll crescent dough and lay down as 4 rectangles on prepared baking sheet.
STEP 2: Spread pumpkin onto 2 of the rectangles.
STEP 3: Place the other 2 rectangles on top of the pumpkin. Press edges together.
STEP 4: Brush melted butter on top of rectangles. Sprinkle with pumpkin pie spice.
STEP 5: Using a pizza cutter, cut both rectangles into 6 strips.
STEP 6: Twist each strip a few times and sprinkle with remaining pumpkin pie spice. Bake for 8-10 minutes.
MAKE CREAM CHEESE ICING:
STEP 7: In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar until smooth and creamy. Beat in the vanilla extract.
STEP 8: Fill a zip-lock bag with cream cheese icing, lock it shut and snip off a corner of the bag. Ice tops of each pumpkin pie twist and enjoy. Simply throw the bag away when finished..
Recipe off the internet that I have not tried....
Apricots refrigerator preserves
Apricot Preserves This is an old French recipe and embodies the best of French country cooking -- simple and flavorful. By keeping the pits in the recipe, the flavor of the apricots is deepened and just a touch of almond is imparted. Makes approximately 6 cups. https://traditionalcookingschool.com/food-preparation/recipes/heavenly-traditional-french-style-apricot-preserves/
3 pounds apricots
1 cup pure water
2 cups raw honey
3 tablespoons lemon juice
1/4 cup almonds
Instructions
Wash the apricots, then cut them open and remove the pits, but do not discard them.
Coarsely chop the apricots and set them aside.
Take three pits and crack them open by laying the long side of a large knife against each one and smashing it with your hand.
Take out the almond-like nut inside and then coarsely chop them along with the almonds and wrap altogether in one thin layer of cheesecloth, tying the little packet securely.
In a large, heavy-bottomed saucepan, bring the water and honey to a full, rolling boil over medium-high heat.
Add in the apricots, lemon juice, and nuts, and continue to cook uncovered at a heavy simmer until the apricots are very soft and the mixture is syrupy.
This should take about 30 minutes.
Stir occasionally to be sure the mixture isn’t sticking to the bottom and skim off any foam that forms on the top.
Test the doneness of the preserves by spooning a bit of the syrup onto a cold plate.
If it gels, it’s done. Remove from the heat and spoon into jars, discarding the pouch of nuts.
Store in the refrigerator for up to 3 months.
Note that this recipe does not safely can due to the honey.
Mother Earth News recipe that uses sugar and the jam is canned:
https://www.motherearthnews.com/real-food/french-style-apricot-preserves-recipe-zbcz1606/
Pumpkin Liqueur
Recipe By : How to Make Liqueurs, R.M. Bryne
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 1/2 pounds Pumpkin
1 Lemon — juice and rind
25 fluid ounces Rum
6 ounces Sugar — -for each 16 fluid oz
Cut pumpkin into small pieces; add the juice and rind of the lemon and bring to the boil. Simmer until pumpkin is soft. Rub through a sieve and measure the juice. Add the rum and sugar. Cover well and let stand for 1 week. Filter carefully and bottle.