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Toasted Pumpkin
Seeds This recipe provided by Better Homes and Gardens is perfect for fall festivals and school activities, with adult supervision the kids will also enjoy making them! Supplies: 4-1/4 cups raw pumpkin seeds Directions: Plan on using the seeds from about four pumpkins for this recipe. If you don't have enough, ask your friends to share the seeds from their pumpkins with you. In a medium mixing bowl combine pumpkin seeds, cooking oil, and salt. Spread mixture onto a waxed-paper-lined 15x10x1-inch baking pan. Let stand for 24 to 48 hours or until dry, stirring occasionally. Remove waxed paper from baking pan. Toast seed in a 325 degree F oven for 35 to 40 minutes, stirring once or twice. Let cool slightly. Pat seeds with paper towels to remove excess oil. Package 1/4 cup of the seeds in each bag or place seeds in the center of cellophane wrap, then bring up edges. Tie closed with the ribbon. Makes 16 (1/4 cup) servings. Tip: Use this crunchy snack for prizes in a pumpkin race. Divide the kids into two groups. Give each group a pumpkin, and have the kids race by rolling the pumpkin with their feet, hands, or noses.
* * * Submitted by Michelle Jones Source: Better Homes and Gardens |
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