Thursday, November 6, 2008

Freebies for today:)



RECIPES:


I have not tried any of these yet. Just some I saw and would like to try.


PUMPKIN BUTTER


32 oz. cooked pumpkin,1 tbsp. pumpkin pie spice,1 to 1 3/4 oz. pkg. powdered fruit pectin, and 4-1/2 c. sugar. Combine pumpkin, spice and fruit pectin. Heat and stir over high heat until very hot (mixture is too thick to boil). Stir in sugar. Stir until mixture boils over most of surface. Boil hard for 1 minute, stirring constantly. Ladle mixture into hot sterilized half pint jars. Adjust lids. Seal. May refrigerate or freeze. Makes 6 half pints. Will have to try this with that pumpkin we got.


TOASTED PUMPKINS SEEDS


2 c. unwashed pumpkin seeds, 1-1/2 tsp. Worcestershire sauce , 1-1/2 tbsp. melted butter or margarine, and 1-1/4 tsp. seasoning salt. In bowl combine seeds, Worcestershire sauce, butter and salt, until seeds are coated. Spread on large shallow baking pan. Bake at 250 degrees approximately 1 hour, stirring occasionally until crisp, dry and golden brown.


PREPARING FRESH PUMPKIN


Cut in half lengthwise. Scoop out seeds. Place cut side down on shallow pan and bake at 325 degrees until tender, 1 to 3 hours. Scrape out and put through blender.


AMISH PUMPKIN PANCAKES


1 c. flour, Pinch baking soda, 2 tbsp. sugar, 1/4 tsp. cinnamon, 1/8 tsp. ginger, 1/8 tsp. nutmeg, 1 egg well-beaten, 1 1/4 c. milk, 2 tbsp. melted shortening, and 1/2 c. canned pumpkin or mashed sweet potato, cooked. Combine flour, soda, sugar and spices. Combine egg, shortening, pumpkin and milk; add to flour mixture, beating until smooth. Bake on hot, lightly greased griddle, turning only once. Serve hot with butter and syrup or powdered sugar.


HAYSTACKS


1/4 cup Crisco® Butter Shortening OR 1/4 stick Crisco® Butter Shortening Sticks, 1/2 cup Jif® Creamy Peanut Butter, 2 cups butterscotch- flavored chips, 6 cups corn flakes, 2/3 cup semi-sweet miniature chocolate chips Chopped peanuts or chocolate candy bits (optional). PREPARATION DIRECTIONS:1.COMBINE shortening, peanut butter and butterscotch chips in large microwave-safe bowl. Cover with waxed paper. Microwave at MEDIUM (50% power) 1 minute. Stir. Repeat until smooth and melted.2.COMBINE corn flakes with hot butterscotch mixture in large bowl. Stir with spoon until flakes are coated. Stir in chocolate chips.3.SPOON scant 1/4 cup of mixture into mounds on waxed paper-lined baking sheets. Sprinkle with chopped nuts and chocolate candy bits. Refrigerate until firm.

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