Roasted Pumpkin Seeds Pumpkin Ba by fjhuangjun


									   Roasted Pumpkin Seeds                                Traditional Pumpkin Bread                        Pumpkin Crème Brulee

   1 1/2 cups pumpkin seeds                             3 c. sugar              1 c. oil                         1 1/2 cups heavy cream
                                                        3 eggs                  2 c. canned pumpkin              1/2 cup whole milk
   2 teaspoons melted butter or melted oil              3 c. flour              1/2 tsp. salt                    1/8 teaspoon cinnamon

   (olive oil or vegetable oil work well)               1/2 tsp. baking powder                                   2 pinches nutmeg
                                                        1 tsp. soda             1 tsp. cloves                    1 pinch ginger
   salt                                                 1 tsp. cinnamon         1 tsp. nutmeg                    1 pinch ground cloves
   garlic powder (optional)                             1 c. walnuts (optional)                                  4 egg yolks
   cayenne pepper (optional)                            Blend oil, sugar and eggs. Stir in pumpkin.              1/2 cup granulated sugar
   seasoning salt (optional)                            Add shifted dry ingredients. Stir in walnuts             1/4 cup canned pumpkin puree

   cajun seasoning (optional)                           (optional). Put in greased pan. Bake at 350              1/3 cup coarse sugar or raw sugar
                                                        degrees for 1 hour and 15 minutes.               Preheat the oven to 300 degrees F.
   Directions                                                                                            In a medium saucepan, heat the cream, milk,
      1. Preheat oven to 300° F.                                                                         cinnamon, nutmeg, ginger, and cloves over
      2. While it's OK to leave some strings
                                                        Pumpkin Bars                                     medium heat, stirring occasionally, just until
                                                        2 c. flour                                       it comes to a boil. Set aside to infuse at least
          and pulp on your seeds (it adds
                                                        2 t. baking powder                               15 minutes. In a large bowl, whisk the egg
          flavor) clean off any major chunks.
                                                        1 t. baking soda                                 yolks with the granulated sugar. Whisking
      3. Toss pumpkin seeds in a bowl with

                                                        ½ t. salt                                        constantly, gradually pour in the hot cream
          the melted butter or oil and
                                                        ½ c. sorghum syrup                               mixture. Whisk in the pumpkin puree. Pour
          seasonings of your choice.
                                                        4 eggs                                           the mixture into 4 ovenproof ramekins and
      4. Spread pumpkin seeds in a single
                                                        2 c. canned pumpkin                              arrange in a hot water bath. Bake in the
          layer on baking sheet.
                                                        1 c. oil                                         center of the oven until almost set but still a
      5. Bake for about 45 minutes, stirring
                                                        ½ c. chopped nuts (optional)                     bit soft in the center, 30 to 40 minutes.
          occasionally, until golden brown.
                                                        ½ c. chopped cranberries (optional)              Remove from the water bath and let cool 15
                                                                                                         minutes. Tightly cover each ramekin with
   Make your own Pumpkin Pulp                           Stir dry ingredients together. Add all wet       plastic wrap, making sure the plastic does
                                                        ingredients and mix well. Stir in nuts and       not touch the surface of the custard.
   To make your OWN pumpkin pulp to                     cranberries. Pour into ungreased 12x17”          Refrigerate at least 2 hours, and up to 24
   substitute for CANNED pumpkin in these               jelly roll pan and bake at 350 for 20 minutes.   hours. When ready to serve, preheat a
                                                                                                         broiler to very hot (or fire up your kitchen
                                                        Cool and frost with Cream Cheese frosting:       torch). Uncover the chilled custards. Pour as
   Remove seeds and stringy stuff from the              8 oz. Philadelphia Cream Cheese, 6 T.            much coarse sugar as will fit onto the top of
   middle of pumpkin. Cut into 1/8’s and bake           margarine, 3 /12 c. powdered sugar, 1 t.         the custards. Place the ramekins on a baking
   at 375˚ oven for 45 minutes. Scoop out

                                                        vanilla. Beat at high speed 5 minutes and        sheet or in a roasting pan and broil until the
   cooked pulp and process in blender or food           spread.                                          sugar is melted and well browned, 1 to 2
   processor until smooth. OK to freeze.
                                                                                                         minutes. Let cool 1 minute before serving.

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