Honey Bees
PUMPKIN PROJECTS
Pumpkin Links
www.pumpkinshow.com
"Gourd-geous" Autumn Pumpkin Prints |
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PUMPKIN RECIPES
PAWPAW BARK BUDDIES'
ROASTED PUMPKIN SEEDS
1. Extract seeds from pumpkin
2. Separate and discard pulp
3. Thoroughly wash seeds in warm water
4. Spread seeds onto a cookie sheet
5. Sprinkle generously with salt
6. Drizzle a little olive oil and stir (optional)
7. Put in oven and bake at 350 degrees approximately 20 minutes
8. Check seeds to see if they are done, taking a sample out.
If the insides are dry, the are done.
9. Allow to cool and serve
Get creative with variations:
- cheesy pumpkins seeds...sprinkle with cheesy popcorn seasoning
- tex-mex pumpkin seeds...sprinkle powdered taco seasoning onto the seeds (mix in bowl)...if you like it really hot, add some red pepper powder
- cajun syle pumpkin seeds...mix seeds in a bowl with a packet of cajun seasoning mix and to really crank your seeds up a notch, add hot sauce
- garlic salt...oh yeah, this is Pawpaw's favorite!
If you have any seeds leftover, keep fresh in an airtight container or freeze
Download PawPaw Bark Buddies' Roasted Pumpkin Seeds Recipe
PUMPKIN CHILI... so tasty and nutritious!
Ingredients:
2 Cups Fresh or canned pumpkin |
1/4 TSP Red Pepper (optional) |
1. Brown vegetarian Boca Burger or ground turkey
2. Put in a large pot
3. Add each intredient into the pot
4. Cook over low heat for 1-2 hours
5. Serve with crackers, cornbread or garlic toast
You can use smaller amounts of red pepper and chili if children prefer it milder...just have the hot stuff on hand for mom and dad!
Download Pumpkin Chili Recipe
CONNIE'S PUMPKIN PANCAKES
(Can also substitute Pawpaw fruit puree for a change)
Makes 12-16 pancakes
1 CUP Organic All Purpose Flour
1/2 CUP Pumpkin puree (or Pawpaw fruit puree)
1 TBS Honey or Organic Cane Sugar
1 CUP Rice or Almond Milk (can use dairy milk if you prefer)
2 Eggs (organic or free range if possible)
2 TSP Baking Soda
1/4 TSP Sea Salt (less if on lowso diet)
1/2 TSP Ground Cinnamon
2 TBS Vegetable Oil
1. Combine dry ingredients and spices in a bowl
2. In a second bowl, whisk together, pumpkin puree, egg yolks, milk and vegetable
oil
3. Stir wet ingredients into dry ingredients
4. Use a mixer to beat egg whites until peaks form...Then, fold them into the batter
5. Pour 1/4 cup of batter onto a greased griddle and cook until golden brown
6. Top with your favorite fresh fruit and pure maple syrup
A sweet and nutritious treat for Saturday mornings!
Download Connie's Pumpkin Pancakes Recipe
VERMONT PUMPKIN CHEESECAKE
By Firefighter Michael O'Neil
Featured in "The National Firefighters Recipe Book"
Burlington Fire Dept.,
Station #2,
Burlington, Vermont
1 cup graham cracker crumbs
2/3 cup ground almonds
6 tbs melted butter
1/4 tsp ginger
4 (8 oz) pkgs cream cheese*
5 eggs**
2 egg yolks
1 (16 oz) can pumpkin
1 tbs vanilla
extract
1-1/4 tsp cinnamon
1-1/4 tsp allspice
1-1/2 cup suger***
1/3 cup flour
2 cups sour cream
2 tbs organic sugar
Connie's Healthy Substitutes:
* Non-dairy alternative "Better than Cream Cheese" and "Better than Sourcream"
** Always use organic or free range eggs when possible
***Organic cane sugar would be a healthier alternative
Preheat oven to 425 degrees. Mix graham cracker crumbs, ground almonds, melted butter, and ginger with hands in 10" springform pan. Bake 10 minutes. Set on rack to cool. Mix cream cheese, eggs and yolks, pumpkin, cooking brandy, cinnamon, allspice, sugar, and flour until well blended. Pour over baked/cooled crust. Bake 15 minutes. Lower oven temperature to 275 degrees and bake additional 1 hour. Blend sour cream, sugar. Pour on top of cake mixture. Continue baking for 10 minutes. Cool at least 4 hours before serving.
Feeds 10-12 firefighters - Order the National Firefighters Recipe Book by Louis A. DePasquale and support our firefighting heroes around the world!
Download Vermont Pumpkin Cheesecake Recipe
FRIED PUMPKIN FLOWERS
By Brent Heckerman, Cincinnati, Ohio
24 Pumpkin blossoms
1/2 Cup Rice or Almond Milk (can use dairy if you prefer)
2 Eggs (organic or free range preferred)
1/2 Cup Whole wheat or spelt flour (or corn meal)
3-4 TBS Light Cooking Olive Oil
dash Sea Salt
as desired
Fresh cracked black pepper to taste
1. Cut pumpkin blossoms off where the pumpkin starts on
2. Take the center out and wash well
3. Make a batter of the milk, eggs, salt and pepper
4. Dip blossoms in the batter
5. Dip blossoms in flour or cornmeal
6. Fry until light brown
7. Serve hot
Download Fried Pumpkin Flowers Recipe