Every year In October, I buy small sugar pumpkins or pie pumpkins to save for Thanksgiving pies. For some reason pumpkins disappear from markets and farm stands after Halloween. I am always perplexed by this phenomenon. But who to tell? If anyone knows who is in charge of pumpkins, please let me know so I can lodge a complaint. I have learned to stock up on pumpkins in October and use them through the winter season. I make lots of delicious dishes with these perfect small pumpkins: Pumpkin soup, pumpkin bread (really a cake in a loaf shape), pumpkin cookies, spiced pumpkin soufflé and pumpkin pancakes. Here is my Pumpkin Pancake recipe made tastier by the addition of some of my Apricot Orange Jam.
Jammy Breakfast Bars are the perfect thing for a hectic grab-and-go morning: full of nutritious and tasty ingredients, and fun for kids to help make, too. Our friends at San Franola Granola (based in San Francisco, naturally) make tasty and healthy granola blends, full of heart-healthy fiber and packed with protein. Along with our zippy Peach Ginger jam, we've added an extra boost of chia seeds (full of Omega-3 Fatty Acids!) and energy-boosting dried dates for a Back to School breakfast bite that won't slow you down.
So for all those naysayers casting aspersions on popular snack foods aimed at kids take a look at these. Actually a delicious tasting confection. Good dough and really good jam transforms this common food into something uncommonly tasty and tasteful.