Those strudels do look wonderful. I think pumpkin butter could be used anywhere a spiced pumpkin mixture is called for, so that would include muffins, quick breads, pies, bar cookies, etc. In that way it's almost a homemade "fast food". For example, this recipe would be easy to adapt: Walnut Bread and Pumpkin Butter Ingredients: 1 cup unbleached flour 3/4 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup sugar 3/4 cups milk 1/4 cup walnut oil 1 large egg 1 Tablespoon lemon juice 1 teaspoon vanilla extract 1/2 cup chopped walnuts Pumpkin butter For Pumpkin Butter: 1/2 cup butter or margarine, softened 1/4 cup sifted powdered sugar 1/2 cup canned pumpkin 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Walnut Bread: Combine flours, baking powder, salt and sugar in a large bowl; make a well in center of mixture. Combine milk, oil, egg, lemon juice, and vanilla; stir with a wire whisk until blended. Add to dry ingredients, stirring just until moistened. Stir in walnuts. Spoon batter into a lightly greased 9 x 5 x 3-inch loaf pan. Bake at 350 degrees for 45 to 50 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a rack 10 minutes. Remove from pan, and let cool completely on wire rack. Serve with pumpkin butter. Pumpkin Butter: Beat butter at medium speed of an electric mixer until creamy; gradually add sugar, beating well. Add pumpkin, cinnamon and nutmeg; mix well. Cover and chill at least 3 hours. Let butter stand at room temperature to soften before serving. I serve this in a hollowed out mini-pumpkin. Makes: 1-1/4 cups. (www.virtualcities.com) Or this one: Pecan Pumpkin Cranberry Muffins Source: Cooking.com 18 Muffins RECIPE INGREDIENTS 3/4 cup unsalted butter 1 egg 2 egg whites 1 1/3 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 1/4 cup Pecan Pumpkin Butter 1/2 teaspoon pure vanilla extract 2 teaspoons fresh orange juice 3/4 cup dried cranberries 1/4 cup brown sugar RECIPE METHOD Preheat oven to 325 degrees. Grease muffin pans or line with paper inserts. In the bowl of an electric mixer using the paddle attachment, cream butter and brown sugar until light and smooth. Add egg and egg whites and beat to combine. Sift together the flour, baking soda and salt then slowly add to the butter-egg mixture in batches. Scrape down the sides of the mixer bowl, then add the Pecan Pumpkin Butter, vanilla extract, orange juice and dried cranberries and mix to combine. Fill muffin molds 3/4 full. Bake about 25-30 minutes until a skewer inserted into a muffin comes out clean. Remove muffins from pan and cool on wire rack. One easy way to find recipes or ideas is to go to the web sites of companies that make and sell pumpkin butters. They usually have a number of ideas for use of their product. For example Stonewall Kitchen: Pecan Pumpkin Bars Serves: 12-16 Ingredients 2 cups flour 1 1/2 cups sugar 4 Tsp. baking powder 1 Tsp. salt 1 cup buttermilk 1 1/2 Tsp. vanilla 2 sticks melted butter (1 cup) 2 cups pecans 1 jar Stonewall Kitchen Maple Pumpkin Butter Directions Grease a 9"x13" baking pan with shortening. Preheat oven to 325 degrees F. Excluding the Maple Pumpkin Butter, mix all the above ingredients well. Batter will be firm. Spread in prepared pan. Pour Maple Pumpkin Butter over batter. Bake until bubbles have risen to the top and bars feel firm to the touch - 45 minutes. Transfer to a rack to cool. Cool overnight or refrigerate before cutting. Recipe Tips Serve with whipped cream. In the bowl of an electric mixer using the paddle attachment, cream butter and brown sugar until light and smooth. Add egg and egg whites and beat to combine. Sift together the flour, baking soda and salt then slowly add to the butter-egg mixture in batches. Scrape down the sides of the mixer bowl, then add the Pecan Pumpkin Butter, vanilla extract, orange juice and dried cranberries and mix to combine. Fill muffin molds 3/4 full. Bake about 25-30 minutes until a skewer inserted into a muffin comes out clean. Remove muffins from pan and cool on wire rack.

Did you look inside? Is there anything in the puree you use that isn't in the pumpkin? Is the pumpkin in chunks? What makes it different? If it's just pumpkin, yes, you can use it. Use your food processor or blender to puree it, or a potato ricer or masher. The only issue is that if it's not closely packed, you'll have less pumpkin than in a same sized can of puree, and you'll loose more to the dishes by pureeing it yourself. It should still work fine, but you might need to adjust the volume/moisture of your recipe a little.

Claire, it's so easy it's embarrassing, the first time I made one I was astounded, I was just sure it would stick to the towel and not unroll, or break apart or SOMETHING. Of course it didn't. I will point out, though, that you should roll it up in a smooth linen towel, not a terry cloth one, or you'll have a fuzzy pumpkin roll. Ask me how I know.....sigh. Mindy, I'll post the banana doughnut recipe on a new thread, so it doesn't get "lost". It was actually stepmom's favorite of the two. Annie

For anyone wondering if SW Pure White on walls and SW Extra white on ceilings looks ok together-If it’s cheap to do it all one color, do it. I didn’t want to spend 2K extra to do it. It definitely is not super bothersome and awful together. But I notice a difference. It can make the walls look gray in some lighting and creamier in others. But in some lighting it’s completely fine. I’m happy I didn’t spend the 2K on it bc it isn’t an eye sore. But if it’s cheap to do all one color, just do it.