[Nfb-krafters-korner] Fall Pumpkin Seed Recipe

[Ramona Walhof]

Annette, use the pumpkin for pie.  I love pumpkin soup, but pie is best.  I
use a graham cracker crust in a 9 by 13 inch cake pan.  Then you can cut the
goodies in squares.  I make a double pie recipe, so the filling is nice and
thick.  Tripple might even by great.  Bake it until the filling is set.  I
like to cut it in squares while still warm.  Great for breakfast, lumnch and
dinner. 

Oh yes, after the seeds and goo is cleaned out of the pumpkin, cut it into
pieces andturn it upside down on cookie sheets and bake it in the oven until
a knife comes out clean. Then you can just scrape it out of the skin and run
it through the blender or mash it with a masher.  It won't be quite as
smooth as pumpkin from a can, but then you know it is fresh. You can use any
goode pumpkin pie filling recipe. If you don't want the crust, you can bake
it like custard.  I had to learn to do it, because my kids used to love to
carve pumpkins, and they used to bring them home from pumpkin patches on
field trips.      
Ramona

-----Original Message-----
From: Nfb-krafters-korner [mailto:nfb-krafters-korner-bounces at nfbnet.org] On
Behalf Of Annette Carr via Nfb-krafters-korner
Sent: Sunday, October 01, 2017 5:15 PM
To: nfb-krafters-korner at nfbnet.org
Cc: Annette Carr <amcarr1 at verizon.net>
Subject: [Nfb-krafters-korner] Fall Pumpkin Seed Recipe

Since I mentioned it in my previous post, I thought I might share my pumpkin
seed recipe.  It is easy, but requires patients.

 

.         Remove seeds from the pulp.

.         Rinse the seeds in water to remove any remaining pulp.

.         Spread the seeds on a cookie sheet and cover with paper towels.
Try to arrange them in a single layer, but this might be difficult depending
on how many you have for the size of the tray.

.         Set on the counter for a couple of days, until the seeds are dry
enough that they are not sticking together.  Periodically move them around
to help the drying process.  It is difficult to say how long this will
actually take.  You could try putting them in the oven at a very low
temperature, but you do not want to cook them at this point.

.         Once dry, place in a bowl.  Sprinkle/spritz olive oil, garlic
powder and a small bit of sea salt  on the seeds.  Toss until all are
coated.

.         Spread onto a cookie sheet with sides, and place in a 300-350
degree oven. 

.         Occasionally, move the seeds around.  I recommend that you take
the seeds out of the oven to do this.

.         Periodically check the seeds for doneness.  You probably want to
do this by sampling a couple.  Be careful to not burn your mouth.  You are
looking for the seeds to be crispy and not soft, mushy or spongy, nor burnt.

.         Once they have reached the doneness that you like let cool and
enjoy.  If you have any left over, store in an air tight container for up to
a few days.  They never last long in my house, so I cannot tell you how long
they will keep.

 

So does anyone have a recipe for using the actual pumpkin?  How about a
pumpkin soup?

 

Annette

 

_______________________________________________
Nfb-krafters-korner mailing list
Nfb-krafters-korner at nfbnet.org
http://nfbnet.org/mailman/listinfo/nfb-krafters-korner_nfbnet.org
Division Website:  http://www.krafterskorner.org Facebook page:
https://www.facebook.com/pages/NFB-Krafters-Division/269246643109571
Krafters-Korner Blog http://krafterskorner.org/ "Follow NFB Krafters Korner
on Twitter: Our Handle is @craftingblind Don't have a Twitter account? You
can still follow Krafters Korner on Twitter. Go to:
Twitter.com/craftingblind To unsubscribe, change your list options or get
your account info for Nfb-krafters-korner:
http://nfbnet.org/mailman/options/nfb-krafters-korner_nfbnet.org/walhoframon
a%40gmail.com