Tasty Pumpkin-Packed Treats
(FeatureSource) You can do much more with a pumpkin than carve it! Vicki Lansky, author of "Feed Me! I'm Yours" (Meadowbrook Press, $9.00 at www.meadowbrookpress.com), has some great ideas when it comes to pumpkins. "Most people don't realize how versatile pumpkins really are—not to mention how good they taste!" said Lansky.
Cut a small, fresh pumpkin in half. Peel. Cut into matchstick slices and toss with 2 or 3 tablespoons peanut oil. Bake on a cookie sheet in a hot oven until brown and tender. Stir often. Sprinkle with cinnamon to taste.
Wash the seeds and remove the strings to the best of your ability. Soak the seeds overnight in salted water (1-1/2 teaspoons salt per 2/3 cup water). Then place the seeds in a low baking pan in the oven at 300 degrees for approximately 20 minutes or until golden. Eat with or without removing the shells.
Combine 1 1/4 cup oil, 4 teaspoons vanilla, 1 cup honey, 1 cup molasses or sugar, 4 eggs, 2 cups pumpkin and mix well.
Courtesy of FeatureSource
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