Sandpanther (sandpanther) wrote,


Recipes for the pumpkin creations from today:

Sweet and Spicy Pumpkin Seeds

Makes 1 cup
Pumpkin seeds must be completely dried out in the oven before combining with spices.

1 medium pumpkin
5 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch cayenne pepperto taste
1 1/2 tablespoons peanut oil

1. Preheat oven to 250°. Line a baking sheet with parchment paper. Cut pumpkin open from the bottom, removing seeds with a long-handled spoon. Separate flesh from seeds, and reserve the flesh for another use. Pumpkin should yield 1 cup seeds. Spread seeds on parchment in an even layer. Bake until dry, stirring occasionally, about 1 hour. Let cool.

2. In a medium bowl combine 3 tablespoons sugar, salt, cumin, cinnamon, ginger, and cayenne. Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and remaining 2 tablespoons sugar. Cook until sugar melts and the pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer to bowl with spices, and stir well to coat. Let cool. These may be stored in an airtight container for up to 1 week.

From this website.

Serves: 4

Preparation Time: 20 minutes

Cooking Time: 10 minutes

2 cups flour, all-purpose, unbleached
4 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg, freshly grated
1/4 teaspoon cloves, ground
1/8 teaspoon ginger, powdered
2 eggs
2 cup milk, skim
1/2 cup pumpkin, canned puree
ginger, candied, for garnish
We pre-heat our griddle to 375 degrees.

In a large bowl, we combine the dry ingredients. In a medium sized bowl, we beat the eggs lightly and then add the milk and pumpkin puree. We stir this well. Finally, we add the pumpkin mixture to the dry ingredients, stirring until well combined (but still just a little lumpy).

We pour 1/4 cup of batter onto the griddle for each pancake. We cook each pancake for about 90 seconds per side.

From this website.
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