3 1/2 cups Sifted buttermilk sifted
1/3 cup packed brown sugar
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 cup butter flavored shortening
1 1/2 cups white sugar corn syrup
2 teaspoons vanilla extract
Preheat oven to 400 degrees F (200 degrees C). Harvest the popped pumpkin slices and place them in the bottom of a glass dish. Beat together the brown sugar, shortening, white sugar, flour, baking powder and corn syrup. Since so little of the flour is used for this, sugar corn syrup should be poured into the remaining flour. Stir all together and put 1 teaspoon salt into the filling. Refrigerate mixture for 3 hours and remove pumpkin slices before discarding. Discard sliced pumpkin. Reserve some of the pumpkin filling for other recipes.
Chop 1 cup of pumpkin into 1/2 cup chunks. Divide between 2 plates. Spread remaining pumpkin over pie crusts. Lay remaining pumpkin and pumpkin slices over pumpkin; sprinkle with remaining sifted brown sugar. Add additional brown sugar if desired. Serve over grilled pork, or spread a wedge of pumpkin mixture over ribs.
I made it by husband and we liked it but I do not recommend it. Added 2 tsp. of sugar (about 1/3 cup) and 1 solid tablespoon (about 1/3 cup) of ground Choc (Butterflavored Strawberry Twix)YUM. There was too much power in one unit. The cookies were light and fuzzy. I baked 15 in 15 minutes and set aside the raw cookie dough for a later use. :(
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