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Welcome! Come on in, pull up a chair, have a cup of coffee and take a look at recipes from different cookbooks, vintage finds from vintage cupboards and enjoy sharing memories.

Thursday, October 29, 2009

Roasted Pumpkin seeds

It's that wonderful time of year again. The pumpkin patch vines are faded and dying away, all that's left are golden balls sitting in the cool morning air. Pumpkins are sitting on the porches, out on the walks, some with welcoming lights inside. From the inside of this wonderful fruit, pumpkin is being cooked and stored away for pies and breads. So many seeds are also available. Roasted pumpkin seeds are the best snack around this time of year. I have two extra tasty recipes if you are getting tired of just plain roasted salted seed. Enjoy!
How to Roast Pumpkin Seeds
Rinse pumpkin seeds under cold water and pick out the pulp and strings. (This is easiest just after you've removed the seeds from the pumpkin, before the pulp has dried.)
Place the pumpkin seeds in a single layer on an oiled baking sheet, stirring to coat. If you prefer, omit the oil and coat with non-stick cooking spray.
Sprinkle with salt and bake at 325 degrees F until toasted, about 25 minutes, checking and stirring after 10 minutes.
Let cool and store in an air-tight container.
Spiced Pumpkin Seeds
1 1/2 tablespoons margarine, melted
1/2 teaspoon salt
1/8 teaspoon garlic salt
2 teaspoons Worcestershire sauce
2 cups raw whole pumpkin seeds

Preheat oven to 275 degrees F (135 degrees C).
Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in shallow baking dish.
Bake for 1 hour, stirring occasionally.
Cinnasweet Pumpkin Seeds
4 cups pumpkin seeds, rinsed and dried
1/2 cup margarine, melted
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup white sugar, divided

Preheat oven to 350 degrees F (175 degrees C).
Combine the pumpkin seeds, margarine, brown sugar, cinnamon, and salt in a bowl; stir to coat the seeds. Spread the seeds in a single layer in a 10x15 inch jelly roll pan.
Bake in the preheated oven for 15 minutes; stir and return to oven for 15 minutes more; remove from oven and sprinkle 2 tablespoons sugar over the seeds; stir to coat. Return to oven and bake another 15 minutes before removing again to sprinkle with remaining sugar and stirring. Bake another 15 minutes. Allow to cool before serving. Store leftover seeds in an airtight container.

1 comment:

Brenda Kay Ledford said...

Kathleen,
Thank you for the recipe about roasted pumpkin seed. I've never had roasted pumpkin seed before, but this recipe sounds really good. Have a great weekend.