Pancakes were more than an acceptable dinner meal in my home growing up. Pancakes were anticipated. Hot off the pan, drizzled in syrup with a side of crispy bacon. Comfort food through and through whether enjoyed for breakfast or dinner.

My hubby on the other hand had strict ideas on the separation of breakfast and dinner foods. Pancakes were not for dinner. And while we’re at it neither were eggs, waffles or even, gasp, cereal (yes, I’ve tried to pull that one over on him….desperate times).

Notice how I said “were”. “Now” is a totally different story. Now we have six kids. Six kids with very different tastes and different ideas on what makes a good meal. Six kids who do not share their father’s aversion to maple syrup (are you hearing this insanity? Dan doesn’t like maple syrup!) but will enjoy it on anything. I have two kids who would eat porridge with maple syrup for dinner every day if we let them…but that’s a different story.

So now that times have changed, pancakes are on the menu breakfast, lunch or dinner. Admittedly it’s usually only when I’m cooking. I call it progress none the less.

And so I give you the pumpkin pancake. These are plain and simple whole wheat pancakes made moist and fluffy with the addition of pumpkin puree. I left them without oats, bran or seeds – I still get busted on those pancake tricks. The pumpkin also gives us the hint of vegetables for those desperate dinners when we just need something fast.

Even our four-year-old who’s previously had no love to spare for pancakes gobbles these babies up.

Pancakes with Benefits

This recipe makes enough for my pancake loving crew – that’s 7 eaters and lots of maple syrup.

2 eggs

2 1/2 cups of milk

1 1/2 cups pumpkin puree

1/2 cup yogurt

3 cups whole  wheat or unbleached flour

3 tbsp brown sugar (optional)

1 tsp baking soda

1 tbsp baking powder

1 tsp salt

1 1/2 tsp cinnamon

1/4 tsp allspice

1/8 tsp cloves

1/8 tsp nutmeg

In a large bowl whisk together together wet ingredients. In a separate bowl mix dry ingredients and gently stir into wet ingredients. Allow the batter to rest for 10-15 minutes, meanwhile set your pan to heat. Pour the batter by third cup measure to cook on your pan. Flip when bubbles appear and cook until lightly browned.

And if you’re feeling especially indulgent toss in a few chocolate chips and call it dessert.

After last week’s pumpkin pie and this week’s pumpkin pancakes, I’ve still got more pumpkin recipes up my sleeve. We’re on a pumpkin kick here – well, I am and I’m dragging the fam along for the ride.

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How do you feel about breakfast for dinner? Are you for or against it?

A couple of years ago we began a habit (perhaps a vice) of sitting down together to watch Saturday morning PBS. We stuck mostly to cooking shows with the odd This Old House thrown in. Sometimes a special breakfast was cooking, sometimes we were just finishing up our hot oatmeal. With a bigger family came busier Saturday mornings with errands to run and projects on the go, and how important are television watching habits anyways?

Well last Friday night as we were feeling rather under the weather (sadly, again) and frigid temperatures threatened outside, Elizabeth reminded us of our forgotten Saturday mornings. She bemoaned the loss of the cozy time on the couch together, snuggled under blankets and fighting over elbow space.

It was just the excuse we needed to stay in and cuddle up as the windchill of -30 C (that’s -22 F) tore past the windows.

We cozied up and watched America’s Test Kitchen which of course tempted us with Thanksgiving specialties. After drooling over the pumpkin pie and a quick show of hands on who was up for eating some, we abandoned the television for the kitchen.

The result was not disappointing.

We invited a friend to brave the elements and made a dinner of it – the pie that is. Who says pie is only for dessert?

Pumpkin Pie, Not Just for Dessert

adapted from America’s Test Kitchen

This makes two pies. Half the recipe if your family is less pie eager than mine.

This was the first time I prebaked a pumpkin pie crust and it was so much better. The crust was flaky but not soggy and the pumpkin was silky smooth.

dough for double pie crust (I prefer this recipe although I’m weaning myself off the shortening)

1 – 28 oz can of pumpkin puree

2/3 cup sugar

1/4 cup maple syrup

2 tsp fresh ginger, grated

1 tsp cinnamon

1/4 tsp nutmeg

1 tsp sea salt

1 cup heavy cream

1 cup whole milk

3 large eggs

2 eggs yolks

1 tsp vanilla

2 tbsp Grand Marnier, optional

For the crust:

Prepare crust using your favourite recipe and refrigerate for at least 45 minutes  (I often pop my crust into the freezer for 20 minutes or so when I’m in a rush). When the dough is chilled roll it out to an appropriate size for your pie plate – you should have enough width to tuck the dough up the sides of your plate without stretching it. Return to the refrigerator for 15 minutes. Trim excessive overhang around the edge of the pie plate, fold remaining lip under itself and crimp with a fork or fingers (this video may be helpful). Repeat with second crust. Refrigerate for 10-15 minutes until firm.

Preheat oven to 400° F and put a baking sheet on the bottom shelf of your oven. Cover the crust with foil and fill with pie weights or marbles. Bake for 15 minutes. Remove pie weights and foil, rotate pan and replace in oven for another 5-10 minutes.

While the crust is baking cook pumpkin, sugar, syrup, spices and salt in a medium pan. Heat until mixture begins to bubble slightly and continue to cook over low-medium heat until the mixture is silky and smooth – 5 to 10 minutes. While this mixture is cooking, whisk together cream, milk, eggs, vanilla and Grand Marnier (if using) in a small bowl. Remove pumpkin from heat and whisk in the milk mixture. Pass the pie filling through a sieve (sounds excessive but it made for a silky pie) and pour into two prepared pie crusts.

Place the pies in the oven for 10 minutes then reduce the temperature to 300° F and bake until edges are set (175° on an instant-read thermometer at the centre of the pie). It will continue to cook while it cools so be careful not to overcook.

Allow to cool fully for 2-3 hours. Serve with with a generous dollop of whipped cream.

The frigid temperature and covering of snow was just the thing to cool our pie off in time for dinner.

And just in case you were wondering, it makes a pretty perfect breakfast, too.

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We’ve gone pumpkin crazy here lately. I’ve got a couple more pumpkin recipes I’m hoping to share here in the next little while. Tracey shared one this week also. How are you keeping your kitchen warm these days?

This weekend got busy real fast. Between costume making, pumpkin carving and some small home renos it flew by in a blink. Despite the lengthy to-do list, we found plenty of ways to enjoy ourselves.

There was a family grocery outing (think groceries are boring? go as a family of eight), a quick thrift shop where I grabbed a missing title and updated a dog-eared copy, and an indulgent fall treat. The wonderful switch to the flannel sheets, woollens in full force but hoping we can last without the furnace for another couple of weeks. A last (produce) market visit of the year and a seriously embarrassing amount of apples (we’re set until January at least). An extensive pumpkin carving session including the use of previously untested methods (Dan’s Dremel and my stamp carving tools). Too many sugar cookies, too few vegetables but lots of apples. A beautiful fall walk with great friends and no camera, a late night cutting felt and enjoying a classic of sorts, and a late, late night finishing a peacock’s tutu.

Not enough sleep, great company, hot drinks, laughter, tears and spooky pumpkins*. Everything the last weekend in October needs.

Happy Monday! How’d you enjoy this October weekend?

*Despite our “nothing scary” halloween rule we ended up with a couple of rather spooky pumpkins thanks to some creative imaginations. The skull is not spooky, though, it’s just bones…some kids here would like you to know.

Thank you for the sweet birthday wishes, it was a great day. I will have some photos to share later in the week.

My husband cooks. He cooks most of our dinners, he likes them fancy, he often plates our food. It’s great. While he would likely disagree, wishing to cite more gourmet fare, I would say one of his specialties are potatoes.

Mashed, barbequed, roasted, fried…I don’t play favourites. Dan, in his gourmet splendour, often has a sauce to accompany his potatoes but it doesn’t stop me, erm…the kids from grabbing the ketchup from the fridge. And once that ketchup has joined us at the table nothing will stop three of my children from dipping fingers, beans or carrots into that sugary staple. My two-year-old would live on the stuff I’m sure.

For a while I’ve dreamed of making our own ketchup but shied away from imitating such a family favourite. I felt it was destined to end in failure.

But a few weeks ago when we were up to our eyeballs in salsa, crushed tomatoes and pasta sauce with 20 lbs of tomatoes unallocated, I decided to give it a go. I started with a small batch using only 4 lbs of romas. The masses approved so I made it again, tripling the recipe and tweaking it just a bit. The flavour is deeper and brighter than our usual Heinz but six of our seven samplers agreed it was delicious. We’re working on convincing the seventh. Somehow I think she’ll enjoy it once the Heinz is gone from the fridge door.

Chepup for Ketchup Lovers

This is the single sized batch. I tripled this to process for our large family.

yield: 1.5 liters

4 lbs of roma tomatoes, chopped or pureed

1 1/2 onions, chopped

1 clove of garlic, crushed

1 cup of vinegar (I used half white and half apple cider)

1 tbsp pickling salt

2/3 cup lightly packed brown sugar

2 tbsp applesauce, optional (I added this to add more sweetness without more sugar)

Half or whole jalapeno, deseeded and sliced

1/2 tsp celery seed

2 bay leaves

1/2 tsp pepper flakes

8 whole cloves

1/2 tsp whole allspice

Prepare spice bag by adding bay leaves, pepper flakes, celery seed, cloves and allspice to a square of cheesecloth and tying it tightly with string. Cut stem ends from tomatoes and either puree or chop. I pureed the tomatoes in batches in the food processor, poured them into the pot, then chopped the onions in the food processor. Add all ingredients to a large pot, bring to a gentle boil and cook for 60 – 90 until the onions are soft and the texture is desirable. After cooking, I removed the spice bag and pureed the sauce again so it would be completely smooth. Alternatively the sauce could be strained through a sieve to remove any pieces of onion.

Either process in jars or store in the fridge.

Do you have ketchup lovers in your family? Or perhaps there’s another purchased staple you can’t do without?

There has been plenty of canning craziness going on around these parts lately. So much so that I haven’t had a chance to write about it. Remember how eager I was when I wrote this…so much for keeping you all posted and sharing some recipes. I think there have been a few (most pleasant) distractions since Mira arrived.

Hot on the heels of cherry season came peach season. I gratefully put aside the cherry pitter and began blanching peaches. We’ve been through an almost shameful amount of peaches… I think we’ve passed two hundred pounds this season. Our freezer is packed with pies, pie filling and peach slices. Our canning shelf, and..erm.. surrounding floor, is full of peaches canned in water, peaches in light syrup, vanilla poached peaches, peach marmalade, peach pit jelly and peach salsa. Could there ever be enough peaches?

The peaches I canned in water will be pureed into baby food for Mira next year. Without the sugar they will likely suffer some discolouration but they will still be delicious (and safe) for eating. The rest of the peaches are for sharing and enjoying during the colder months when a taste of summer is just what we need to lift our spirits.

For the peaches in light syrup I made a simple syrup of 2 1/4 cups of sugar to 5 1/4 cups water. I brought this to a boil then I added blanched, peeled and quartered peaches and cooked them for a few minutes – enough to be warm but not mushy. Then packed them in sterilized jars and topped with the syrup. Any leftover liquid gets reduced to make a thicker peach syrup for pancakes or ice cream.

The peach pit jelly was a happy surprise this summer. I love finding a use for all the peelings and pits. I first heard it mentioned here and then read about it a bit more. The first batch I made did not set up but the second batch gelled nicely.

Pits and peel with some of the leftover canning liquid (the black specks are vanilla bean seeds) covered in water and boiled for thirty minutes. Then covered and left to sit overnight.

Here’s a peek at the lovely remains after the mixture is poured through a sieve. It smells much better than it looks.

Bringing the juice and sugar to a boil before adding the pectin.

I had to stop to admire the beautiful colour as I prepared the jelly for water bath processing.

Peach Pit Jelly

peach peelings and pits

sugar to equal juice

2 packages pectin (I used Certo Liquid Pectin)*

Place peelings and pits in a heavy pot and add enough water to cover. Bring to a boil over medium heat and boil for 30 minutes – be careful not to let it burn (Dan did not thank me for the upper arm workout he got after scrubbing burned peach peel from one of his pots…). Cover and leave overnight. Strain though a jelly strainer, cheesecloth or sieve – I wasn’t worried about truly clear jelly so I simply used a sieve. Measure the volume of your juice – I had 3 cups of juice (some water can be added if you have less than this). Follow the directions on your pectin – powdered pectin is added to juice and brought to a boil before the sugar is added, liquid pectin is added after the liquid and sugar are brought to a boil.

*Note: I attempted to reduce the sugar but it affected the gel. I first used one package of pectin but it did not gel so I followed the directions with my pectin to add another package. I suspect that if I’d stuck with an equal amount of juice and pectin I may have gotten away with a single package of pectin.

I wasn’t sure how it was going to turn out. Despite the woody smell as it was cooking it had a beautiful deep peach flavour. So great to have a jelly from something we would have otherwise tossed in the compost!

Peach season is petering out here – we picked up what will likely be our last box over the weekend. Now we are simply enjoying them fresh – and moving on to the last of the tomato canning and APPLES!

What produce are you enjoying in season?

P.S. For those of you who asked I’ve got a ketchup recipe to share later in the week!