Dorothy Kelly (Oct. 30, 2003)
SAVE THOSE PUMPKIN SEEDS!
Picking through those pumpkins are worth it in the end for a big bowlful of toasted seeds for snacking. First rinse the seeds in a colander and blot them dry with paper towels.
Toss them on a baking sheet with a drizzle of oil and the spices of your choice. Try chili powder, ranch dressing mix, lemon pepper, curry powder, Cajun seasoning, cinnamon and sugar, or just plain salt.
Roast them in the oven at 350 degrees, stirring occasionally, for about 30 minutes or until golden brown and crispy.
Thoughts
When eating either cinnamon rolls or prime rib, eat the center first.
Learn to make cornbread in a cast-iron skillet.
Add The Book of Virtues by William J. Bennett to your home library.
Pass down family recipes.
Fresh Pumpkin Pie
1 medium sugar pumpkin
1 tablespoon vegetable oil
1 (9″) pie crust
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon salt
4 eggs, lightly beaten
1 cup honey, warmed slightly
1/2 cup milk
1/2 cup heavy whipping cream
Cut pumpkin in half, and remove seeds. Lightly oil the cut surface. Place cut side down on a jelly roll pan lined with foil and lightly oiled. Bake at 325 degrees until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel.
Either mash, or puree in small batches in a blender. Use pumpkin puree in any recipe that calls for canned pumpkin. In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into pie shell.
Bake at 400 degrees for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean. Cool on a wire rack.
Yield: 8 servings.
Best served barely warm, with freshly whipped cream on top of each serving.
Rich Chocolate
Pumpkin Truffles
2 1/2 cups crushed vanilla
wafers
1 cup toasted ground almonds
3/4 cup sifted powdered sugar, divided
2 teaspoons ground cinnamon
1 cup (6 oz.) semi-sweet
chocolate morsels, melted
1/2 cup solid pack pumpkin
1/3 cup coffee liqueur or
apple juice
In medium bowl, combine vanilla wafer crumbs, almonds, 1/2 cup powdered sugar and cinnamon. Blend in melted chocolate, pumpkin and coffee liqueur. Form into 1-inch balls. Chill. Dust with remaining 1/4 cup powdered sugar just before serving.