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Show ROASTED PUMPKIN SEEDS EUROPEAN SIPPING CHOCOLATE Ingredients 1 ❑ c. whole raw pumpkin seeds Ingredients 2 teaspoons butter Salt (to taste) 8 oz dark chocolate 2 c. warm milk Directions Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake at 300 degrees F for about 45 minutes or until golden brown; stirring occasionally. Directions Set out 4 cups and shave the chocolate evenly amongst the cups. Bring the milk to a boil in a heavy based pot while constantly whisking to build froth. As soon as the milk boils remove from heat and divide evenly among the cups shaking out the froth into each cup. Serve hot, with sugar on the side. CANDIED APPLES CROCKPOT WASSIL Ingredients 15 apples 2 c. white sugar 1 c. light corn syrup 1 1/2 c. water 8 drops red food coloring Directions Lightly grease cookie sheets. Insert craft sticks into whole, stemmed apples. In a medium saucepan over medium-high heat, combine sugar, corn syrup and water. Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in food coloring. Holding apple by its stick, dip in syrup and remove and turn to coat evenly. Place on prepared sheets to harden. PUMPKIN AND GINGER MUFFIN RECIPE Ingredients 2 2/3 c. all purpose flour 1/3 c. packed brown sugar 1 tbsp. baking powder 1/2 tsp. nutmeg 1/2 tsp. ground cloces 1 tsp. ground ginger pinch of salt 1 lightly beaten egg 1/2 c. pureed pumpkin, fresh or canned 3/4 c. fat-free milk 1/3 c. oil 3 tbsp. chopped candied ginger 4 tbsp. pumpkin seeds Directions Preheat oven to 350 degrees. Grease muffin tins. In a medium bowl, combine dry ingredients with a spoon. In a large bowl, beat the egg, pumpkin, milk and oil with an electric mixer until well combined. Add the flour mixture to the pumpkin mixture, mixing until nearly combine. Fold in the candied ginger. Be careful not to over mix. Spoon the batter into the prepared tins. Sprinkle each muffin with a few pumpkin sees. Bake for 20 minutes. Remove pan from the oven and cool for 5 minutes. Then remove the muffins and cool on a rack. Ingredients 1 Gallon apple cider 2 c. cranberry juice 1/2 c. honey 1/2 c. sugar 2 oranges Whole cloves 1 apple, peeled and diced Allspice Ginger Nutmeg 3 cinnamon sticks (or 3 Tbs. ground cinnamon) Directions Set your crockpot to its lower setting, and pour apple cider, cranberry juice, honey and sugar in, mixing carefully. As it heats up, stir so that the honey and sugar dissolve. Stud the oranges with the cloves, and place in the pot (they'll float). Add the diced apple. Add allspice, ginger and nutmeg to taste -- usually a couple of tablespoons of each is plenty. Finally, snap the cinnamon sticks in half and add those as well. Cover your pot and allow to simmer 2 - 4 hours on low heat. SIMPLE PUMPKIN CHOCOLATE CHIP COOKIES Ingredients 1 15 ounce can of pumpkin 1 box of Spice Cake mix 1 c. chocolate chips Directions Preheat oven to 350F. In a large bowl blend the cake mix, chocolate chips, and pumpkin together until well mixed. Line a cookie sheet with parchment paper and lightly spray with cooking spray. Drop cookies by 1 tablespoon full onto the cookie sheet. Bake for 17-19 minutes. Let cool for 1 minute before removing from cookie sheet. For extra delicious cookies, add cream cheese frosting. |