October 29, 2009 at 7:42 a.m.
About pumpkins...Did you know that pumpkins are 90 percent water? And 80 percent of the U.S.A. pumpkin supply is available in October? Pumpkin is extremely high in fiber and low in calories (just 49 calories in 1 c. cooked), with a lot of disease-fighting nutrients, including potassium, magnesium, Vitamins A, C and E. So it is in fact, one of our most nutritious foods.
4 c. non-buttered, popped popcorn
2 c. roasted pumpkin seeds or 2 c. shelled sunflower seeds (recipe below)
2 c. honey graham cereal or round cereal
1-1/2 c. lightly salted dry-roasted nuts or peanuts
1-1/2 c. candy corn or gumdrops
1-1/2 c. raisins
In a large bowl stir together all ingredients. Store in a tightly covered container.
Makes about 12 c.
Remove seeds from pumpkin and put them in a colander, a larger strainer type of thing. Thoroughly rinse the seeds under cold running water, rubbing the seeds between your fingers until the pulp and strings are washed off. Soak overnight in a mixture of 1 T. salt and 1 c. water, stirring to dissolve the salt. Next day drain seeds well and toss with 2 T. vegetable oil and 1 t. salt. Spread seeds onto a baking sheet and bake at 300 degrees for 1 hour or until lightly browned and crisp, stirring occasionally. Cool to room temperature.
To store, put in a tightly covered container.
Makes about 3 c. You can adjust the recipe if you don't have 3 c. of seeds.
This recipe comes from one of my daughters who is definitely a dessert/bread maker. But she brings most of what she makes to her workplace!
TOODLE'S PUMPKIN BARS
2 c. sugar
1-15 oz. can pumpkin
2 c. flour
1 c. canola or vegetable oil
2 t. baking powder
1 t. baking soda
3/4 t. salt
2 t. cinnamon
1/4 t. cloves
In a large mixing bowl beat all ingredients until well mixed. Turn into lightly greased and floured 15x10-inch baking pan (jelly roll pan). Bake for 23 minutes at 350 degrees. When completely cooled, frost with this cream cheese frosting: Mix 1-3 oz. pkg. cream cheese, 3/4 stick of margarine, softened, 1 T. cream or milk, 1 t. vanilla and 2 to 2 1/2 c. sifted powdered sugar (or rub through a strainer). Beat well and spread over cooled bars. Makes a bunch of bars.
Note: If you cut the squares into larger pieces, top with a dollop of whipped cream or "lite" topping and it becomes a tasty dessert.
A easy and quick spicy muffin to make.
PUMPKIN SPICE MUFFIN
1/2 c. canned pumpkin (Refrigerate rest of pumpkin to make these again in a few days.)
1/2 c. milk
1 egg, slightly beaten
2 c. biscuit mix
1/4 c. sugar
1/2 t. each, nutmeg, cinnamon and ginger
1 T. biscuit mix
2 T. sugar
1/4 t. cinnamon
2 t. butter or margarine, softened
In a mixing bowl, combine pumpkin, milk and egg with a fork. Combine dry ingredients; add to pumpkin mixture and stir just until moistened. If you beat it until smooth, the muffins will "peak". Spoon into well-greased muffin cups, or paper-lined cups. Combine streusel ingredients; sprinkle over muffins. Bake at 400 degrees for 15 minutes or until golden brown. Serve warm.
Makes 1 dozen.
Note: If you use paper liners, let them sit for 10 minutes before taking out the tins and they won't stick when you peel off the paper.
About "tricks and Treats" - there are a lot of in-house parties for children.. and adults. Churches are having parties for the young ones. Their costumes are so fun to see and then watching them play games to win prizes and candy. But not all of the children take part in these activities. Please, Please watch for the little ones who are scampering on the side-walks to hurry and get to the next place. They may just dart out in the street to get there and not think of where they are going. Help to make it a safe Halloween fun time for them.
TFD: A diamond is a piece of coal that stuck to the job!
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