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| updated September 16, 2007 |
Applesauce
Ingredients:
4 medium apples
1/2 cup water
1/4 cup sugar
pan
spoon
cinnamon
paper cups and spoons
Directions:
Peel, core, and slice the apples. Cut the apple slices into small chunks. Put the apples in the pan with 1/2 cup water and simmer for 15 minutes. Stir in 1/4 cup sugar and a sprinkle of cinnamon. Add a little brown sugar at the end for extra sweetness. Wait until the applesauce cools, and you can eat this warm. Or refrigerate and eat it when it's cold.
Recipe courtesy of PBS Kids.
Pumpkin Chocolate Chip Cookies
Ingredients:
1 cup softened butter or margerine
¾ cup packed brown sugar
¾ cup sugar
1 egg
1 tsp. Vanilla
2 cups flour
1 cup quick oats
1 tsp. Baking soda
1 tsp. Cinnamon
1 cup cooked or canned pumpkin
1 ½ cups semi-sweet chocolate chips
Directions:
In a mixing bowl, cream butter and sugars. Beat in egg and vanilla. In small bowl, combine flour, oats, baking soda, and cinnamon. Gradually add to creamed mixture. Add pumpkin and mix well. Fold in chocolate chips. Drop by spoonful onto a baking sheet. Bake 12-13 minutes at 350 degrees.
Recipe courtesy of Fort Smith/Greenwood area MOM’s Club
Toasted Pumpkin Seeds
Ingredients:
Pumpkin seeds
Cooking spray, olive oil, or butter
Optional: Salt, garlic powder, onion powder, seasoned salt, or other seasoning
Directions:
Rinse pumpkin seeds and remove all the pulp. Spread out on paper towels to dry overnight.
Line a baking sheet with non-stick foil. Toss pumpkin seeds in olive oil, butter, or spray with cooking spray. Sprinkle with salt, garlic powder, onion powder, seasoned salt, cayenne pepper, or your choice of seasonings. Toss to coat. Bake about 1 hour in a 250 degree oven, tossing every 15 to 20 minutes, until golden brown.
Cool pumpkin seeds before eating. Store in an airtight container at room temperature up to 3 months or refrigerate up to 1 year. Note: If you like your toasted pumpkin seeds extra-salty, soak overnight in a solution of 1/4 cup salt to 2 cups of water. Dry an additional day, and then proceed as above.
Recipe courtesy of About.com.
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