Friday, October 19, 2007

The Great Pumpkin ..... Flash Back Friday. Even Charlie Brown would agree!

Pumpkin Pancakes and Toasted Pumpkin Seeds
Halloween is the second most decorated and celebrated day in America. Beautiful orange pumpkins are everywhere. I used to make pumpkin puree with the pumpkins we used for the season in Ohio after the day was past. There was always a pumpkin for each child. We never wasted the seeds as that was the final treat of the pumpkin for the children. More recently I have since learned so many different uses for the puree. I use it in soup, pie, cookies, cakes, cheesecakes, and now pancakes. Here is a recipe for pancakes and also for the seeds to eat as a healthy snack! Remember the puree freezes so well and "Waste not, want not"!!!! Just cut the pumpkin in half (half way between stem and blossom end. Bake at 250 for a couple of hours. You will see the half loose it's shape as the top collapses inward. and it is done. Scoop out the pumpkin when cool and add the juice to the pumpkin. Process in a blender or food processor. and freeze in measured amounts. I use my large muffin tins with one cup amounts. They have a finish that allows easy release. I also freeze in "pie amounts".
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 Tablespoon vegetable oil
2 Tablespoons vinegar
2 cups all-purpose flour
3 Tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground all spice
1 teaspoon ground cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt
Mix together the milk, pumpkin puree, egg, oil, and vinegar. In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. Stir into the pumpkin mixture just to combine.
Heat a lightly oiled griddle and frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. Makes 12 pancakes
Serving suggestion: Heat your syrup and add a little cinnamon.
Toasted Pumpkin Seeds
Don't throw away the pumpkin seeds. They make a tasty, quick and nutritious snack.
1 1/2 Tablespoons butter
1/2 teaspoon salt
1/8 teaspoon garlic powder
2 teaspoons Worcestershire sauce
2 cups pumpkin seeds
Combine the ingredients and stir well to coat. Spread on a cookie sheet and bake at 275 for one hour.

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