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WOWsie October 2001 Pumpkin Recipes

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Please note*** The charms are Transparent -  for a BLACK background and won't look good on white. You'll want to wait til "lights out" to use them.

PUMPKIN BREAD
suebones.gif (2228 bytes)For the Martha Stewart wannabe's in the house - Pick a fresh pumpkin from your garden. Clean it good and cut it in half. Remove all the seeds and peel off the skin and cut into chunks. Stew in boiling water till tender, strain and stiffen with Indian Meal. Add salt and yeast or baking powder. For the rest of you - Go to the store and buy a can of Libby's.
1 3/4 cups white flour
1/2 tsp salt
1 1/4 cup sugar
2 tsp baking soda
1 cup pumpkin puree
1/3 cup vegetable oil
1/4 cup water
2 eggs
1/2 tsp cinnamon
1/4 tsp nutmeg
pinch of mace
pinch of ground cloves
1/2 cup chopped nuts
Combine the flour, salt, sugar and baking soda. Mix the pumpkin, oil, water, eggs and spices.
Stir the dry ingrediants into the wet ones enough to mix.  Fold in the nuts. Turn into a buttered 9 inch loaf pan and bake in a preheated 350 degree oven for 50 to 60 minutes. Turn out and cool on a rack.
Recipe makes one 9 inch loaf


PUMPKIN BREAD
marybones.gif (2294 bytes)1-1/2 cups sugar
1/2 cup cooking oil
2 eggs
1 can pumpkin
1-3/4 cup all purpose sifted flour
1/4 tsp. baking powder
1 tsp. soda
1 tsp. salt
2 tsp. pumpkin pie spice
1/3 cup water
1/2 cup raisins
Add oil to sugar, then add eggs, pumpkin, spices, flour, water and raisins. Grease and flour loaf pans. Bake for 1 hour in 350 degree oven. Makes 2 loaves.

PUMPKIN MARSHMALLOW PIE
1/2 lb. marshmallows
1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. salt
1 cup cooked pumpkin
1 cup cream, whipped
Put marshmallows, pumpkin, spices, and salt in top of double boiler and heat until marshmallows are melted. Let cool one hour. Fold in whipped cream. Pour into baked pie shell. Chill for two hours in refrigerator. Serve with whipped cream topping if desired.


Pumpkin Pie Squares
jeanbones.gif (2596 bytes)1 c sifted flour
1/2 c quick oats
1/2 c brown sugar
1/2 c butter
Mix 'til crumbly, using mixer on low
Press into ungreased 13x9x2 pan
Bake @350 for 15 minutes
Cool
Combine:
2 c pumpkin (1# can)
13oz can evaporated milk
2 eggs
3/4 c sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
Beat well
Pour into cooled crust
Bake @ 350 for 20 minutes
Combine:
1/2 c chopped nuts ... I like pecans for this
1/2 c brown sugar
2 tbs butter
Sprinkle over filling
Return to oven 15 - 20 minutes or 'til filling is set
Cool in pan & cut in squares (2 dz)
Better than pie!


ITALIAN PUMPKIN STRATA
dorbones.gif (2309 bytes)A moist and delicious casserole you can cut into squares or wedges. Serve with a platter of fresh fruit for a smashing brunch!
1 tablespoon vegetable oil
1 pound sweet Italian sausage , casing removed
1 cup (1 small) chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
2 cloves garlic, finely chopped
12 cups (about 1-pound loaf) 1 1/2-inch cubes Italian or French bread
2 cups (8 ounces) shredded mozzarella cheese
3 cups (two 12 fluid-ounce cans) Evaporated Milk
1 3/4 cups (15-ounce can) LIBBY'S 100% Pure Pumpkin
4 large eggs
teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried marjoram, crushed
PREHEAT oven to 350 F. Grease 13 x 9-inch baking pan.
HEAT vegetable oil in large skillet over medium-high heat. Add sausage, onion, bell peppers and garlic. Cook, stirring to break up sausage, for 7 to 10 minutes or until sausage is no longer pink; drain.
COMBINE bread cubes, cheese and sausage mixture in large bowl. Beat evaporated milk, pumpkin, eggs, salt, pepper, oregano, basil and marjoram in medium bowl. Pour over bread mixture, pressing bread into milk mixture. Pour into prepared baking pan. Bake for 30 to 35 minutes or until set. Serve warm.


EASY NO-BAKE CHIFFON PIE
A lighter dessert for your Thanksgiving feast.
CRUST: 1 1/4 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon 6 tablespoons
(3/4 stick) butter or margarine, melted
FILLING: 1 can (30 oz.) LIBBY'S Easy EASY PUMPKIN PIE MIX
1 large egg, lightly beaten
1/4 cup packed brown sugar
4 teaspoons unflavored gelatin
1 cup heavy whipping cream, whipped
1 teaspoon vanilla extract
FOR CRUST:
COMBINE graham cracker crumbs, granulated sugar and cinnamon in medium bowl; stir in butter. Press onto bottom and up side of 9-inch pie plate. Refrigerate while making filling.
FOR FILLING:
COMBINE pumpkin pie mix, egg, brown sugar and gelatin in medium saucepan. Cook over medium heat, stirring constantly, for 3 to 4 minutes or until mixture begins to boil. Remove from heat. Pour into large bowl; cover. Refrigerate for 45 minutes or until partially set. Fold in whipped cream and vanilla extract.
SPOON filling into chilled crust. Refrigerate for about 3 hours or until firm.


PUMPKIN LAYER CHEESECAKE
Prep time: 10 mins
Bake time: 40 mins
2 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
1/2 Cup sugar
1/2 tsp. Vanilla
2 eggs
1/2 Cup canned pumpkin
1/2 tsp. ground cinnamon
Dash EACH ground cloves and nutmeg
1 ready-to-use graham cracker crumb crust (6 oz. or 9-inch)
MIX cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended.
STIR pumpkin and spices into 1 cup of the batter; pour remaining plain batter into crust. Top with pumpkin batter.
BAKE at 350 degrees for 35 to 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Makes 8 servings.


Pumpkin Dip
sherrbones.gif (2864 bytes)4 c. powdered sugar
1 (30 oz.) can pumpkin filling
1 tsp. ground ginger
2 (8 oz.) pkg. cream cheese, softened
2 tsp. ground cinnamon
In a large mixing bowl, combine sugar and cream cheese, beating until well blended. Beat in remaining ingredients. Store in airtight container in refrigerator. Serve with gingersnaps. Yield: 7 cups. PARTY IDEA: Serve in hollowed-out pumpkin.



Pumpkin Muffins
deebones.gif (2407 bytes)1 3/4 cups of all-purpose flour
1/3 cup sugar
2 teaspoons of baking powder
1 beaten egg
3/4 cup milk
1/4 cooking oil
1tsp.ground cinnamon}
1/2tsp.ground nutmeg}Add all three of these to
1/8tsp.ground cloves}flour mixture
1/2 cup canned pumpkin}Add to egg mixture
Basic Directions,Just add the above to the ingredients
In mixing bowl combine flour,sugar,baking powder,and add 1/4 salt.Make a well in the center.Combine egg,milk,and oil;add all at once to flour mixture.Stir just to moistened{batter should be lumpy}Stir in 1/4 chopped nuts into batter.Do not use paper bake cups.
Lightly grease muffin cups,fill 2/3 full.Bake in a 400 oven about 20mintues,or till golden.Remove from pans,serve warm.Makes 10 to 12.


Pumpkin Chip Bars
debbones.gif (2622 bytes)1 cup (2 sticks) butter or margarine, softened
1 cup sugar
1 cup packed brown sugar
1 egg
1 tsp. vanilla
2 cups flour
1 cup quick-cooking oats
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 cup canned pumpkin
1 cup semisweet chocolate chips

In a mixing bowl, cream butter and sugars. Beat in egg and vanilla. Combine flours, oats, baking soda, cinnamon and salt; add to creamed mixture alternately with pumpkin. Stir in chocolate chips.
Press dough into ungreased 15-1/2x10-1/2x1-inch jelly-roll pan. Bake in preheated 375 oven 15 to 20 minutes or until top is golden. Remove from oven; cool in pan on wire rack. Cut into bars. Yield: 2-1/2 dozen.


PUMPKIN FUDGE
linbones.gif (2820 bytes)2 Cups Sugar
1/3 Cup Mashed Pumpkin
1/4 Teaspoon Cornstarch
1/4 Teaspoon Pumpkin-Pie Spice
1/2 Cup Evaporated Milk
1/2 Teaspoon Vanilla
1/4 Cup Butter
1 Cup Chopped Nuts of your choice
Cook together Sugar, Pumpkin, Cornstarch, Spice and Milk until it forms a soft ball when dropped in Cold Water, or until Mixture reaches 235F on a Candy Therometer. Add Vanilla, Butter and Nuts. Beat until Creamy. Pour into a  Buttered Plate and then Cut into Small Squares when nearly Cool.

BUTTERNUT SQUASH CASSEROLE
3 Cups Butternut Squash...Raw and Grated
1/2 Cup Velvetta Cheese,Grated
1/2 Cup Onion,Spring Parsley
Salt and Pepper, season to your own Taste
1 Cup Bisquick
1/2 Cup Oil
4 Eggs,Beaten
Mix all Ingredients Together and pour into Casserole Dish. Then bake at 350 Degrees for 40 Minutes & Lightly Browned.

PUMPKIN ICE CREAM
1 Cup Canned Pumpkin
1/4 Teaspoon Pumpkin-Pie Spice
1 Quart Vanilla Ice Cream...Softened
In a Medium Bowl,mix the Pumpkin and the Pumpkin-Pie Spice until well Blended. Stir in Vanilla Ice Cream. Then Freeze until Ready to Serve. Garnish with Ginger Snap Cookies.
Makes enough to Serve 4 to 6 People.


Pumpkin Raisin Cookies
sharbones.gif (2830 bytes)1 c. butter or shortening
2 c. sugar
1 can pumpkin (15 oz.)
4 c. flour, sifted 1/2 t. salt
2 t. baking soda
3 eggs
2 t. cinnamon
1 t. ginger
1/2 t. cloves
1/2 t. nutmeg
2 t. vanilla
1 c. seeded raisins
1 c. walnuts, chopped
1 c. diced citron, optional
Cream butter; add sugar and beat until fluffy. Add eggs, beat well; add pumpkin and vanilla. Combine flour, salt, baking soda, cinnamon, ginger, cloves, nutmeg. Stir and add nuts, raisins and citron. Drop by spoonfuls, 2 inches apart on ungreased baking sheet. Bake at 370, 12-15 minutes.


PUMKIN COOKIES
ruthbone.gif (3701 bytes)2 cups all-purpose flour
1 1/3 cups quick or old-fashioned oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine , softened
1 cup granulated sugar
1 cup packed brown sugar
1 cup LIBBY'S pure pumpkin
1 large egg
1 teaspoon vanilla extract
3/4 cup chopped walnuts
3/4 cup raisins
Decorating icings, chocolate morsels, candies, raisins or nuts (optional)
PREHEAT oven to 350 F. Grease baking sheets.
COMBINE flour, oats, baking soda, cinnamon and salt in medium bowl. Beat
butter, granulated and brown sugar in large mixer bowl until light and
fluffy. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; mix well. Stir in nuts and raisins. Drop 1/4 cup dough onto prepared baking sheet; spread into 3-inch cirle or oval. Repeat with remaining dough.
BAKE for 14 to 16 minutes or until cookies are firm and lightly browned.
Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Decorate as desired with icing, morsels, candies, raisins or nuts.


PUMPKIN BUTTER
embones.gif (3872 bytes)
1 (29 ounce) can pumpkin puree
3/4 cup apple juice
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 1/2 cups white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
Spoon hot pumpkin mixture into hot jars, filling to within 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.  Process in a boiling water bath for 10 minutes.


PUMPKIN BREAD
3 cups sugar
4 eggs
1 cup salad oil
1 1lb. can pumpkin
3 1/2 cups flour
1 tsp. baking powder
1 tsp. soda
2 tsps. salt
1 tsp. ground cloves
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
2/3 cup water
1 cup nuts
1 cup raisins
Combine sugar, oil and eggs; add pumpkin. Sift dry ingredients together. Add to pumpkin mixture. Add water, mix and bake at 350 degrees for 50 to 60 minutes in 2 large greased loaf pans or 3 small pans, or different sized tin cans (for round bread).


CHARLIE BROWN'S GREAT PUMPKIN COOKIES
donbones.gif (3499 bytes)
"These are better than candy!"
2 cups flour
1 cup quick oats
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 cup margarine or butter, softened
1 cup firmly packed brown sugar
1 cup white granulated sugar
1 egg
1 tsp. vanilla
1 cup Libby's solid pack pumpkin
optional: 1 cup semi sweet choc. chips or M & M's
1 cup raisins
1 cup nuts, any kind
Preheat oven to 350 degrees. Combine flour, oats, baking soda, cinnamon, and salt. Cream butter, gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix well. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in morsels or M & M's, raisins or nuts if desired.
For each cookie scoop 1/4 cup of dough onto a lightly greased cookie sheet. Spread into shape with a spoon or spatula. Bake for 20-25 minutes until cookies are firm and lightly browned.


PUMPKIN WAFFLES
joycebones.gif (3427 bytes)1 cup floour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. pumpkin pie spice
2 eggs
2 Tbs. brown sugar
1 cup half & half
4 Tbs. butter, melted
1/2 cup pumpkin
1/4 cup finely chopped apple, peeled and cored
1/3 cup ground toasted walnuts or pecans
In a large bowl sift together the flour, baking powder, salt and spices; set aside.
In a seperate bowl beat together the eggs and brown sugar. Add the half & half, butter and pumkin; beat well.
Add this to the flour mixture and stir until just blended.
Fold in the apples and the nuts.
Ladle the batter into a hot, well oiled waffle iron and cook until done.
Serve hot with butter and warmed maple syrup.

Pumpkin Walnut Waffles
glenbones.gif (3628 bytes)topping:
1 cup vanilla lowfat yogurt
1/4 cup maple syrup
waffles:
2 eggs
1 3/4 cups lowfat milk
3/4 cup canned pumpkin
2 tbsp. oil
2 cups flour
2 tbsp. sugar
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. ground cloves
1/4 cup chopped walnuts
Additional chopped walnuts for garnish if desired
Combine topping ingredients in a small bowl and set aside.
Heat waffle iron.
Place eggs in blender jar and blend on STIR for 5 seconds. Add milk, pumpkin and oil. Blend at MIX 10 seconds. Add remaining ingredients (escept nuts) and MIX about 60 seconds; scrape sides of jar every 20 seconds. Add 1/4 cup of walnuts. Blend at STIR about 5 seconds.
Bake in hot waffle iron until waffles are golden brown, about 3-5 minutes. Serve with yogurt topping and sprinkle with chopped walnuts if desired.
Makes about 10 4 inch waffles.


SPLIT PERSONALITY GINGER PUMPKIN PIE
prisbones.gif (3696 bytes)
4 ounces cream cheese at room temperature
1 tablespoon milk
1 tablespoon sugar
1 teaspoon ground ginger
1 1/2 cups whipped topping
1 prepared graham cracker crumb crust
1 cup cold light cream
2 packages instant vanilla pudding
2 cups pureed pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
whipped cream and crystallized ginger (optional)
Beat the cream cheese, milk, and sugar in a large bowl until very smooth. Fold in the whipped topping. Spread the cream cheese mixture on the bottom of the graham cracker crust.
Beat the light cream and pudding mix together for one minute. The mixture will be much thicker than regular pudding. Beat in the pureed pumpkin and spices. Mix until the pumpkin is totally incorporated.
Spread the pumpkin mixture over the cream cheese layer. Chill for at least 5 hours. Garnish with additional whipped cream and minced crystallized ginger.

PUMPKIN ORANGE CAKE
tamibones.gif (2287 bytes)2 1/2 cups sugar
1 cup vegetable oil
4 large eggs
1 can (or 16 oz fresh) pumpkin
1 tblsp grated orange peel
3 cups all-purpose flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp ground allspice
1/8 tsp ground cloves
2/3 cup orange juice
1 cup pecan pieces (optional)
In a large mixing bowl, beat sugar, oil and eggs. Stir in pumpkin and orange peel. In another bowl, sift together flour, baking soda, cinnamon, salt, baking powder, allspice and cloves. Add to creamed mixture alternating with orange juice. Pour batter into a greased and floured 12 cup bundt pan. Bake at 350F for 50 to 55 minutes or until a cake tester inserted in middle comes out clean. Cool 5 minutes; invert onto wire rack. Cool thoroughly. Spoon orange glaze over cake.
Orange glaze:
1 1/2 cups confectioners sugar
1 tsp grated orange peel
1-2 tblsp of orange juice
Blend together to spreading consistency


PUMPKIN CHIFFON PIE
janetbones.gif (2498 bytes)This recipe is from the Amish cookbook I purchased in Lancaster, Pa while in GB!!!
1 cooled baked 9" pie shell
1 tbsp. gelatin
1/4 cup cold water
1 cup brown sugar well packed
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. allspice
2 tsp. cinnamon
1 1/3 cup cooked pumpkin
3 egg yolks
1/2 cup milk
Soak gelatin in cold water. Mix sugar, salt and spices together in top of double boiler. Add pumpkin. Beat egg yolks until light, blend in milk, add to pumpkin mixture.
Cook over hot water until thick. Remove from stove and beat in gelatin. Cool about 20 minutes then beat with rotary beater until fluffy. Fold in meringue* Pour in pie shell and chill.
*Meringue
3 egg whites
1/4 tsp. cream tartar
6 tbsp. sugar

This one is also from the book under miscellaneous.
"How to Preserve a Husband"
Be careful in your selection, do not choose too young, and take only such as have been reared in a good moral atmosphere. Some insist on keeping them in a pickle, while others keep them in hot water. This only makes them sour and sometimes bitter. Even poor varieties, may be sweet, tender and good by garnishing them with smiles and flavored with kisses to taste, then wrap them in a mantle of charity, keep warm with a steady fire of domestic devotion and serve with peaches and cream. When thus prepared they will keep for years and years!


Pumpkin Bars
michbones.gif (2950 bytes)
3/4 cup flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
2 eggs
1 cup brown sugar
2/3 cup canned pumpkin
1/4 cup cooking oil
1/2 cup nuts
Mix dry ingredients. Beat eggs, add sugar, then oil; add dry ingredients with pumpkin and nuts. Pour in 9x9x2 greased baking pan. Bake at 350 degrees for 30 minutes. Cool 5 minutes and remove from pan. Frost (cream cheese frosting is good!) if desired!

Golden Pumpkin Squares
sheriebones.gif (3526 bytes)18 1/4 oz yellow cake mix
1/4 c vegatable oil
4 eggs
1/2 c slivered almonds (optional)
16 oz of solid pack pumpkin
14 oz can of Eagle condensed milk-not evaporated milk
1 tsp almond extract
1/2 tsp salt
1/2 tsp ground cinnamon
Preheat oven to 350 (325 for glass pans) Bake for 50 mins
Reserve 1/2 cup of dry cake mix
Combine cake mix, oil, 1 egg. Beat till crumbly-stir in nuts.
Comnbine 3 eggs, remaining cake mix, pumpkin, extract, salt and cinnamon.
Pour over crust-garnish with almonds
Cover tightly to store.


evabones.gif (2176 bytes)Chocolate Zucchini Cake (THE cake)
1/2 c. margarine
1/2 c.oil
1 3/4 c. sugar
2 eggs
2 c. zucchini finely grated
1 t. soda
2 1/2c. flour
1 t. vanilla
1/2 c. sour milk or buttermilk
4 to 6 T. cocoa
1/2 t. cinnamon (opt.)
1 t. salt
1 t. baking powder
Mix oil, margarine, and sugar together. Add eggs mix well.
Sift all dry ingredients together. Add to egg mixture alternating with milk,
blend well. Stir in zucchini by hand. Pour into greased cake pan.
Topping
3/4 c. chocolate chips
3/4 c. chopped walnuts
3/4 c. brown sugar
Mix together then sprinkle on top of cake batter.
Bake at 350* 40 to 45 minutes or until done


annbones.gif (2712 bytes)Squash Casserole
Ingredients
2 pounds yellow squash, chopped
1 onion, chopped
1 can condensed cream of mushroom soup
2 cups shredded Cheddar cheese
2 eggs, beaten
1 1/2 cups seasoned croutons
Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Add squash and onion and cook until tender but still firm, about 15 minutes. Drain and transfer to a 2 quart casserole dish. In a medium bowl combine soup, cheese and eggs. Mix well and pour into dish with squash.
Bake for 25 minutes. Remove from oven and sprinkle croutons on top. Return to oven and bake for 20 minutes more. Enjoy!!



Harvest Pumpkin Tarts
kelbones.gif (2366 bytes)1 can (14 oz)Eagle Brand Sweetened Condensed Milk
1 1/4 cups cooked or canned pumpkin
2 T. brown sugar
1 egg
1/4 t. ground cinnamon
1/4 t. ground nutmeg
12 unbaked tart shells
whipped topping,opt.
fall colored sprinkles,opt.
Combine and mix all ingredients. Pour into tart shells and bake @350 degrees for 18 minutes or until center is set& pastry is golden. Cool. Garnish with whipped topping and sprinkles if you like.


Pumpkin Zucchini Bread  2 Loaves
3 Eggs; lightly beaten
rorybones.gif (2261 bytes)
2 c Sugar
1 c Mashed pumpkin
1 c Butter; melted
1 tb Vanilla
3 c Flour
1 ts Baking soda
1/2 ts Baking powder
1/2 ts Salt
1/2 ts Cinnamon
1/2 ts Ground nutmeg
1/2 ts Ground cloves
1 c Shredded zucchini
1 c Chopped walnuts
Preheat oven to 350. Grease & flour 2 loaf pans.
Mix eggs and sugar; stir in pumpkin and butter. Stir dry ingredients together; add to egg mixture and mix well. Stir in zucchini and nuts. Divide into pans; bake 45 to 50 minutes or until test done. Cool in pans 10 minutes before removing to wire racks to cool completely.

PUMPKIN SEEDS
Ingredients: Seeds of one pumpkin and salt.
Extract sees from pumpkin.
Separate and discard pulp.
Thoroughly wash seeds in warm water.
Spread seeds out onto a cookie sheet.
Sprinkle generously with salt.
Put into oven and bake at 350 degrees for approximately 20 minutes.
Check every five minutes and stir, adding more salt or to taste.
Check seeds to see if they are done by taking a sample out, allowing to cool and tasting. If the insides are dry, they are done.  Allow to cool and serve.
Flavor Variations:
There is no rocket science required here. You can make as many different flavors of pumpkin seeds as you can imagine. Replace the salt from the recipe above with the suggested seasoning. Here are some we suggest you try:
Cheesy Pumpkin Seeds- sprinkle with Cheesy popcorn seasoning.
Tex-Mex Style- Sprinkle powdered Taco seasoning onto the seeds. This is better mixed in a bowl first. Add more red pepper powder for a really hot seed!
Cajun style- Mix seeds in a bowl with a packet of cajun seasonings mix. If you like it really spicy, add extra hot sauce.


Awesome Pumpkin Bars with Decadent Cream Cheese Frosting
stacbones.gif (3511 bytes)4 eggs
1 2/3 cup sugar
1-cup vegetable oil
2 cups pumpkin (or 1 15 oz can of pumpkin)
2 cups flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
tsp salt
Combine the eggs, sugar, oil and pumpkin in a large bowl. Beat until well blended. In a separate bowl mix the dry ingredients together and add them to the pumpkin mixture. Mix well. Pour into a greased 10 x 15 pan (jelly roll). Bake at 350 degrees for 25-30 minutes. Cool before frosting.

Cream Cheese Frosting
1 8-oz package of cream cheese
6 tbsp butter
1 tsp vanilla
4 cups powdered sugar
2 tbsp milk or cream (start with 2 and add until you’ve found the right consistency – if dry, add very gradually. You don’t want to put too much liquid in too fast)
Mix well (almost fluffy) and spread on the cooled bars.
These bars freeze good although I don’t think there will be much leftover to freeze.


Zucchini Cookies
rosebones.gif (3009 bytes)1 cup oleo
2 cups sugar
2 eggs
2 cups chopped or grated zucchini
4 cups flour
2 teaspoons baking soda
2 teaspoon cinnamon
2 teaspoons cloves ( I leave that out...use 1/2 teaspoo nutmeg instead)
1 teaspoon salt
1 cup raisins
3/4 cup chopped pecans
Cream oleo and sugar until fluffy add rest of ingredients escept raisins and pecans.. Mix well
Add the raisins and pecans.
Drop by large teaspoonfulls onto cooke sheet bake at 375 for 30 minutes Do not over bake...
Make about 4 dozen depending on size. smaller ones take less time to bake..

Pumpkin Pecan Muffins
1 1/4 cups quick cooking oats
1 cup flour
1/3 cup chopped pecans
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 cup canned pumpkin
3/4 cup packed brown sugar
1/2 cup oil
1/4 cup milk
1 egg beaten
1 Teaspoon vanilla
Topping
1/4 cup quick cooking oats
1/4 cup flour
1/4 cup packed brown sugar
3 Tablespoons chopped Pecans
1/4 teaspoon oleo
Combine all the dry ingredients,
add pumpkin, brown sugar, oil, milk, egg and vanilla stirring
just until moistened.
Fill geased or paper lined muffin cups 3/4 full.
Combine topping ingredients until crumbly, Sprinkle evenly over muffins..
Bake at 400 for 15 to 20 minutes or until done.. (insert toothpick and if it comes out clean they are done)
Remove to wire rack Serve warm. Makes 18.



SALSA SQUASH
jnetbones.gif (3895 bytes)1 pound butternut squash, peeled, seeded and cubed
1/4 cup finely chopped onion
1 garlic clove, minced
1 tablespoon butter or margarine
2/3 cup salsa
1/2 teaspoon salt
1/2 cup shredded cheddar cheese, divided
In a saucepan, bring 1 inch of water to a boil: place squash in a steamer basket over water. Reduce heat; cover and steam for 10-15 minutes or until tender.
Meanwhile, in a large saucepan, saute onion and garlic in butter until tender. Stir in salsa, salt and squash cubes. Spoon half of the mixture into a greased 1 -qt. baking dish. Sprinkle with 1/4 cup of cheese. Top with the remaining squash mixture. Cover and bake at 400 degrees for 15 minutes. Uncover; top with remain-ing cheese. Bake 5 minutes longer or until cheese is melted. Yield: 2 servings.

Baked Zucchini Squares
1 cup biscuit/baking mix
1/2 cup grated Parmesan cheese
1 tablespoon minced fresh parsley
1-1/2 teaspoons dried oregano
1-1/2 teaspoons dried basil
1/2 teaspoon salt
4 eggs
1/2 cup vegetable oil
1 small onion, chopped
3 medium zucchini, thinly sliced
In a bowl, combine the biscuit mix, Parmesan cheese, parsely, oregano, basil and salt. Combine eggs, oil and onion; stir into dry ingredients just until combined. Stir in zucchini. Transfer to a greased 13" x 9" x 2" baking dish. Bake at 350 degrees for 30-35 minutes or until golden brown and set. Cut into squares. Yield: 16-20 squares.


PUMPKIN DREAM PIE
dotbones.gif (3520 bytes)
Crust:
1 stick margarine
1 C flour
1 C finely chopped pecans
Makes 1 unbaked 9" pie shell
Bake 15 to 20 mins. at 350 degrees. Cool
Filling:
1 C pumpkin
1 Can Eagle Brand Milk
1 sm pkg instant vanilla pudding
1 C whipped cream (reserve some)
1 tsp Pumpkin Pie spice
Mix filling and pour into cooled pie crust. Garnish with whipped cream and pecans. Refrigerate.

EASY PUMPKIN SWIRL
3/4 cup Baking Mix (Bisquick)
3 eggs
1 C sugar
2/3 C canned pumpkin
2 tsp cinnamon
1 tsp pumpkin spice
1/2 tsp nutmeg
1 C chopped pecans
Cake: Heat oven 375 degrees. Grease a 15 x 10 x 1" Jelly  Roll pan. Line top and sides with wax paper, grease. Beat eggs and sugar until fluffy. Beat in pumpkin and stir in dry ingredients. Pour into pan and spread evenly, sprinkle with nuts. Bake 13 to 15 mins. Invert onto kitchen towel dusted  with powdered sugar. Peel off wax paper. Roll up cake and  towel together from short side. Cool completely. Unroll cake. Spread with filling.
FILLING
8 oz pkg cream cheese, softened
6 Tbls butter or margarine
1 tsp vanilla
1 C powdered sugar
Beat all ingredients together until smooth
Reroll cake and refrigerate until ready to serve.


Glazed Squash with Onions
marlbones.gif (3732 bytes)3 medium acorn squash
2 cups drained cooked tiny onions
1/2 cup broken walnuts
1/2 cup butter or margarine melted
1/2 cup dark corn syrup
1/4 teaspoon cinnamon
Halve squash lengthwise and remove seeds. Bake cut side down in shallow pan at 350 degrees for 35 to 40 minutes. Turn cut side up and sprinkle with salt. Fill halves with onions and walnuts. Combine butter syrup and 1/4 teaspoon salt and ground cinnamon. Spoon over filling. Continue baking 20 minutes or until squash is tender, brushing occasionally with syrup to glaze.

Centerpieces
Pumpkin of your choice, I usually use between small and medium size. Cut out the lid and scoop out, insert vase or glass and fill with fresh flowers


Pepitas (Toasted Pumpkin Seeds)
joybone.gif (3141 bytes)
Estimated Times: Est. preparation time: 5 mins
Est. cooking time: 20 mins
Est. hydrating time: 8 hrs
4 cups water
2 cups fresh pumpkin seeds, rinsed
1 1/2 tablespoons salt
2 tablespoons vegetable oil
Combine water, pumpkin seeds and salt in a mixing bowl; cover and let seeds soak for at least 8 hours.
After seeds have soaked, preheat oven to 350F.
Drain seeds and pat dry with paper towels or a clean kitchen towel. Toss with oil and spread onto a shallow baking sheet. Toast for 20 minutes or until fragrant and darkening.
Season by tossing with additional salt and/or spices, if desired.
Cooking Tips
You can dispense with the soaking, but the seeds will be more tough and brittle; soaking softens them a bit, giving them a chewier texture.
Try using garlic salt, adding a little chili powder to the plain salt, or tossing with Parmesan cheese for variations in flavor.

Santa Fe Squash Soup
1 tablespoon vegetable oil
1/3 cup chopped onion
1 (14.5-oz.) can chicken broth
1 cup diced zucchini
1 cup diced yellow squash
1 cup frozen corn
1 (4-oz.) can Diced Green Chillies
1 cup milk
1/2 cup diced Monterey Jack or cheddar cheese
HEAT oil in 2-quart saucepan. Add onion; cook until tender. Add broth, zucchini, squash, corn and chiles; bring to a boil. Cover; reduce heat to low and cook for 5 minutes or until squash are tender. Add milk; heat just until hot. Stir in cheese; season with salt and ground black pepper.

Autumn Squash Bake
2 acorn squash
1/4 cup butter or margarine
1/2 cup dried tart cherries
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
Preheat oven to 350F.
Cut each acorn squash in half. Remove seeds and fiber. Place cut side down in baking pan with small amount of water in bottom. Bake for 45 to 50 minutes, or until squash is tender and can be pierced with a fork. (Or place squash cut side down in microwave safe container. Add a little water. Microwave on High (100% power) 5 to 7 minutes, turning dish once. Continue cooking, if necessary, until squash is tender. )
Meanwhile, combine butter, cherries, brown sugar and cinnamon in a small saucepan or microwave-safe bowl. Heat on top of stove or in microwave oven until butter melts. Fill center of each squash half with equal amount of cherry mixture. Serve immediatly.