How To Make Pumpkin Spoonbread

After the holidays, many a home cook has leftover canned goods or feels tempted to stock up on canned goods as the supermarkets try to sell their Thanksgiving overstocks.  Here is a recipe that makes use of leftover cans of pumpkin pie filling and a cake mix found on sale this week in Thanksgiving clearance at the store.

Recipe for Pumpkin Spoonbread

Mix 1 can pumpkin pie filling with a cake mix -- such as Betty Crocker Butter Pecan, although Carrot Cake and Spice Cake also work -- to make Pumpkin Spoonbread.  The end product comes out like Spooned Cornbread, except with a pumpkin flavor.  The recipe can be adapted to any size can of pumpkin pie filling.  The more pumpkin you have, the greater the pumpkin flavor will come through.  You can add spices or nuts to make your spoonbread extra special.

You will want to adjust the amount of oil and water to get a proper texture for spoonbread.  The pie filling adds liquid to the cake mix, so you will not need as much water as called for by the cake mix.  It's hard for me to tell you an exact conversion of oils because I used olive oil rather than vegetable oil. Don't douse it in oil and you will be fine.  As for the eggs, you might try adding an extra egg to the mix for a more cakelike texture, or keep the number of eggs the same for a highly spoonable texture.

Ingredient of the Day:  Pumpkin Pie Filling

The author is not paid for making a recipe with the ingredients nor is she provided with free samples of products used in the recipe.

Wine Review: Albarin by Pardevalles

Rating:  Recommended
Rating Scale:   
Highly Recommended, Recommended, Fair, Not Recommended
 
Wine Type:  Albarino
The Albarino type of wine is exquisitely tart and dry.  Hailing from the northwest tip of Spain, adjacent to Portugal and the Atlantic Ocean, the albarino is a natural partner to seafood.  Shrimp alfredo is a perfect pairing.

Recipe available at Blogchef.net

Maker: Pardevalles

Photo of a white grape vineyard

in the Tierra de Leon region of Spain

where Pardevalles originates

Product of:  Galicia, Spain

Courtesy map-of-spain.co.uk

Year: 2008
Cost:  $14.99 at PA Liquor Stores    $15 at NJ Liquor Store
Alcohol Content:  13%
Flavors:  Lime, Apple, Rose Petal, Grapefruit
Dryness/Sweetness:  Dry
Dryness/Sweetness Scale, Adapted from Nissleywine.com:
Dry, Off-Dry, Semi-Dry, Semi-Sweet, Sweet 

Comments:  
The American cuisine does not pair as aptly with albarino wine as with other white wines due to the puckering tartness, a signature feature that most U.S. palates would find overbearing.  However, the Pardevalles wine is very good for its type, somewhere between Recommended and Highly Recommended.  The Albarino variety should not be overlooked when planning a dinner menu of seafood cuisine that is suited for the flavor.  Rated 84 by Wine Spectator; 88 by Wine & Spirits Magazine.

Salud!

Related articles:
Read more about Albarino wines

Related Videos:

 YouTube video of beach Montalvo in Galicia, Spain