[{"id":"24707","title":"Savory Roasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>butter, salted<br>sauce, worcestershire<br>salt, table","directions":"Preheat the oven to 250 F. Line a baking sheet with aluminum foil.<br>In a bowl, combine all the ingredients and stir to combine.<br>Spread the seeds out onto the baking sheet.<br>Spread the seeds out into a single layer.<br>Place the baking sheet with seeds in the oven for 1 hour, stirring halfway through.<br>Once the seeds have roasted for an hour, remove them from the oven and start snacking right away!","url":"https://recipe.bluelayer.org/recipe/24707/savory-roasted-pumpkin-seeds"},{"id":"24882","title":"Pumpkin Chocolate Chip Bars","ingredients":"wheat flour, white, all-purpose, unenriched<br>salt, table<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>oats<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,<br>oil, olive, salad or cooking<br>pumpkin, raw<br>vanilla extract<br>sugars, granulated<br>honey","directions":"Preheat oven to 325 degrees F. Grease an 8-inch square pan.<br>Set aside.<br>In a large bowl, stir together flour, salt, baking powder, cinnamon, nutmeg, oats, brown sugar and chocolate chips.<br>Set aside.<br>In a small bowl, whisk together the oil, pumpkin, vanilla, sugar and honey.<br>Add the pumpkin mixture to the flour mixture.<br>Stir until batter is just mixed.<br>Spoon batter into the prepared pan and use a spatula or your fingers to spread the batter evenly in the pan.<br>Bake for 25 minutes.<br>Let cool in the pan on a wire rack for at least 20 minutes before cutting.","url":"https://recipe.bluelayer.org/recipe/24882/pumpkin-chocolate-chip-bars"},{"id":"40541","title":"Zucchini Base Aka Z B for Cakes, Cookies, & Pie","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>molasses<br>spices, nutmeg, ground<br>sugars, granulated<br>salt, table<br>spices, cloves, ground<br>spices, cinnamon, ground","directions":"Prepare hot, sterilized jars for canning: either 6 pints or 3 quarts.<br>Set aside.<br>Over medium heat in a large pot combine all ingredients.<br>Bring to a bubbling boil, stirring occasionally, and skim off foam.<br>Continue to cook, stirring occasionally, for 20 minutes more.<br>Pour immediately into prepared hot sterile jars and seal.<br>(If you want to prepare them in a boiling water bath instead, process for 15 minutes.<br>).<br>Note: preparation time includes cooking/mashing of the precooked zucchini.","url":"https://recipe.bluelayer.org/recipe/40541/zucchini-base-aka-z-b-for-cakes-cookies-pie"},{"id":"54152","title":"Pull-Apart Pumpkin Cinnamon Bread","ingredients":"butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>leavening agents, yeast, baker's, active dry<br>sugars, granulated<br>pumpkin, raw<br>salt, table<br>wheat flours, bread, unenriched<br>butter, without salt<br>sugars, granulated<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>butter, without salt<br>sugars, brown<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, powdered<br>vanilla extract","directions":"In a saucepan over medium-high heat, melt 2 tablespoons of butter then let it bubble up and turn a dark golden brown color.<br>Be careful not to allow it to burn (you dont want it to turn black).<br>Once melted it should take about 2-3 minutes to brown.<br>Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through.<br>Pour the milk and butter into the bowl of standing mixer (fitted with a dough hook) and allow it to cool so it is no longer hot but also not cool (about 100-110 F).<br>Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow the mixture to sit and proof about 10 minutes.<br>Then add the pumpkin, salt, and 1 cup of flour.<br>Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky.<br>If the dough is too moist, add extra flour 1 tablespoon at a time.<br>Move dough to a lightly oiled bowl and cover with a clean towel.<br>Allow dough to rise in a warm place for 60-90 minutes or until doubled in size.<br>While dough is rising, brown another 2 tablespoons of butter using the same method as above.<br>Once browned remove the pan from the heat and add the sugar, cinnamon, and nutmeg and mix well.<br>Make sure the sugar evenly absorbs the butter.<br>Set aside.<br>Next, grease and flour a 9x5 loaf pan and set aside.<br>When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with your hands for 1-2 minutes.<br>Roll dough into a 20x12 inch rectangle.<br>Evenly sprinkle the dough with the cinnamon/sugar/nutmeg mixture and press into the dough with the palms of your hands.<br>Cut the rectangle into 6 strips.<br>Lay the 6 strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds).<br>Stack strips vertically into the loaf pan.<br>Cover the pan with a clean towel and let rise for 30-45 minutes.<br>In the meantime preheat an oven to 350 F. After rising in the pan, bake bread for 30-40 minutes or until top is a very deep golden brown.<br>To prepare the glaze, heat the butter, milk, and brown sugar in a small saucepan.<br>Bring to boil then immediately remove the pan from the heat and stir in the vanilla and powdered sugar.","url":"https://recipe.bluelayer.org/recipe/54152/pull-apart-pumpkin-cinnamon-bread"},{"id":"61250","title":"Cran-Apple White Chocolate Popcorn","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spices, cinnamon, ground<br>pumpkin, raw<br>snacks, popcorn, air-popped (unsalted)<br>apples, raw, with skin<br>cranberries, dried, sweetened","directions":"Melt chocolate in large bowl set over pot of simmering water, stirring frequently until smooth.<br>Add cinnamon and pumpkin pie spice and whisk to combine.<br>Add popcorn and toss using two wooden spoons until well coated, about 30 seconds.<br>Add apples and cranberries and stir to combine.<br>Transfer mixture to to a parchment paper-lined rimmed baking sheet, using back of spoon to spread evenly over entire surface.<br>Chill in refrigerator for at least one hour.<br>Using hands, break into small pieces and serve.<br>Store for up to 3 days in covered container.","url":"https://recipe.bluelayer.org/recipe/61250/cran-apple-white-chocolate-popcorn"},{"id":"61237","title":"Pumpkin-raisin Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>pumpkin, raw<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>raisins, seeded","directions":"Preheat oven to 350F Mix flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl.<br>Add pumpkin, milk, and raisins.<br>Mix completely.<br>Drop by tablespoonfuls onto an oil-sprayed baking sheet.<br>Bake 15 minutes, until bottoms are lightly browned.<br>Remove from oven and let stand 2 minutes.<br>Carefully remove from baking sheet with a spatula and place on a rack to cool.","url":"https://recipe.bluelayer.org/recipe/61237/pumpkin-raisin-cookies"},{"id":"61223","title":"Mom's Roasted Pumpkin Seeds","ingredients":"water, bottled, generic<br>salt, table<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>oil, olive, salad or cooking","directions":"Preheat oven to 250.<br>Pick through seeds, remove stringy fibers.<br>Bring water and salt to boil, add seeds, boil 10 minutes.<br>Drain, spread on paper towels, pat dry.<br>Place seeds in bowl with oil and toss.<br>Spread evenly on cookie sheet.<br>Roast in oven 30-40 minutes, stirring every 10 minutes, or until crisp.","url":"https://recipe.bluelayer.org/recipe/61223/moms-roasted-pumpkin-seeds"},{"id":"61215","title":"Nigellas Granola from Feast","ingredients":"oats<br>seeds, sunflower seed kernels, dried<br>spices, poppy seed<br>seeds, flaxseed<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sesame seeds, whole, dried<br>spices, cinnamon, ground<br>spices, ginger, ground<br>syrup, maple, canadian<br>honey<br>sugars, brown<br>salt, table<br>oil, olive, salad or cooking<br>raisins, seeded","directions":"preheat oven to gas mark 4 line a large tray with baking parchment so your granola wont get napalmed to the tray,.<br>in a large bowl mix everything togther EXCEPT FOR THE RAISINS!<br>other wise you will end up with charcol raisins.<br>mix it all well and sprad on the baking parchment.<br>barke in the oven for about 40 minutes turning half way to ensure even browning.<br>sometimes this can take up to an hour but just keep an eye on it.<br>once baked allow to cool and mix in raisins store in an airtight jar.<br>experiment by putting in other seeds nuts if your not allergic and fruits and try compotes instead of the honey.","url":"https://recipe.bluelayer.org/recipe/61215/nigellas-granola-from-feast"},{"id":"61147","title":"Peanut Butter and Seed Granola Bars","ingredients":"oats<br>nuts, cashew nuts, raw<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>cocoa, dry powder, unsweetened<br>seeds, chia seeds, dried<br>seeds, hemp seed, hulled<br>peanut butter, smooth style, without salt<br>nuts, almonds<br>honey<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Line a 9x13-inch baking pan with parchment paper or lightly spray with cooking spray.<br>Mix oats, cashews, pumpkin seeds, coconut, cocoa nibs, chia seeds, and hemp seeds together in a bowl.<br>Combine peanut butter, almond butter, honey, and coconut oil in a microwave-safe bowl; heat in microwave until smooth and well mixed, stirring every 30 seconds.<br>Mix peanut butter mixture into oat mixture using your hands or a spoon until well combined.<br>Firmly press mixture into the prepared pan.<br>Cut into bars, cover pan, and refrigerate for at least 1 hour.","url":"https://recipe.bluelayer.org/recipe/61147/peanut-butter-and-seed-granola-bars"},{"id":"61131","title":"Pumnpkin Bread - Pan-1","ingredients":"wheat flours, bread, unenriched<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table<br>butter, without salt<br>pumpkin, raw<br>water, bottled, generic<br>leavening agents, yeast, baker's, active dry","directions":"Bake (Rapid) mode may be used.<br>Place all ingredients (except liquids and yeast) inside the bread pan.<br>Add liquid ingredients.<br>Close cover and place dry yeast into the yeast holder.<br>Press start.","url":"https://recipe.bluelayer.org/recipe/61131/pumnpkin-bread-pan-1"},{"id":"61100","title":"Pumpkin Pie Oatmeal","ingredients":"oats<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pumpkin, raw<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>spices, cloves, ground<br>salt, table","directions":"Cook oatmeal according to package instructions using water or milk.<br>Stove-top is the best but microwave works just fine.<br>When the oatmeal is fully cooked, pour into a bowl and stir in the remaining ingredients.<br>Enjoy with coffee or tea!","url":"https://recipe.bluelayer.org/recipe/61100/pumpkin-pie-oatmeal"},{"id":"61078","title":"Spiced Brown Bread Muffins","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>leavening agents, baking soda<br>pumpkin, raw<br>milk, buttermilk, fluid, cultured, lowfat<br>raisins, seeded","directions":"Preheat oven to 350.<br>Grease 6 large muffin cups.<br>Combine flours, brown sugar, baking soda and spice in large bowl.<br>Stir in buttermilk just until flour mixture is moistened.<br>Fold in raisins.<br>Spoon evenly into prepared muffins cups.<br>Bake 35 tp 40 minute or until wooden pick inserted in center comes out clean.<br>Remove from pan.","url":"https://recipe.bluelayer.org/recipe/61078/spiced-brown-bread-muffins"},{"id":"61075","title":"Wasabi and Coriander Pumpkin Seeds Recipe","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>oil, olive, salad or cooking<br>wasabi, root, raw<br>spices, coriander seed<br>salt, table","directions":"Heat the oven to 375 degrees F and arrange a rack in the middle.<br>Toss 2 cups pumpkin seeds with 2 teaspoons vegetable oil.<br>Roast on a baking sheet, stirring every 5 minutes, until seeds are aromatic, crisp, and browned, about 10 to 15 minutes.<br>While the seeds are still warm, sprinkle 1 teaspoon wasabi powder, 3/4 teaspoon ground coriander, and 2 teaspoons kosher salt over them and toss to combine.","url":"https://recipe.bluelayer.org/recipe/61075/wasabi-and-coriander-pumpkin-seeds-recipe"},{"id":"60968","title":"Paleo Breakfast Bars","ingredients":"nuts, almonds<br>salt, table<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>honey<br>water, bottled, generic<br>vanilla extract<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sunflower seed kernels, dried<br>nuts, almonds<br>raisins, seeded","directions":"In a food processor, combine almond flour and salt.<br>Pulse in coconut oil, honey, water and vanilla.<br>Pulse in coconut, pumpkin seeds, sunflower seeds, almond slivers and raisins.<br>Press dough into an 8 x 8 inch baking dish, wetting your hands with water to pat dough down.<br>Bake at 350 degrees F for 20 minutes.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/60968/paleo-breakfast-bars"},{"id":"60914","title":"Very Berry Cranberry Sauce","ingredients":"cranberries, dried, sweetened<br>water, bottled, generic<br>sugars, granulated<br>pumpkin, raw<br>spices, cinnamon, ground<br>blueberries, raw<br>raspberries, raw","directions":"Rinse and drain cranberries.<br>Place in a heavy medium saucepan with water and sugar.<br>Bring to a boil, and when you hear a cranberry or two pop, reduce heat to low.<br>Stir and simmer for 10 minutes.<br>Use a wooden spoon to press some of the cranberries against the pan to mash them slightly.<br>Add the pumpkin pie spice and cinnamon.<br>Mix well and remove from heat.<br>Mix in the blueberries and raspberries, breaking them up a bit with the spoon, if desired.<br>Transfer sauce to a bowl, allow to cool slightly, then cover and refrigerate until well chilled.<br>The sauce will thicken as it cools.<br>Best if made at least a day or two before serving.","url":"https://recipe.bluelayer.org/recipe/60914/very-berry-cranberry-sauce"},{"id":"60860","title":"Go Nuts Granola","ingredients":"oats<br>seeds, sunflower seed kernels, dried<br>seeds, sesame seeds, whole, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>nuts, almonds<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>raisins, seeded<br>raisins, seeded<br>butter, without salt<br>sugars, brown<br>honey<br>salt, table<br>vanilla extract<br>spices, cinnamon, ground","directions":"Preheat oven to 300.<br>In a large stainless steel bowl mix gains and seeds.<br>Bake mixture for 6 minutes, stir and bake an additional 6.<br>In another bowl mix coconut and almonds.<br>In a microwave-safe bowl place butter, sugar, honey, salt, and cinnamon.<br>Heat till butter melts completely.<br>Mix thoroughly and add vanilla.<br>Whip to make thick sauce.<br>Add coconut and grain mixtures, pour on sauce, and mix well.<br>Bake 300 oven for 15 minutes stirring every 3 minutes.<br>Remove, cool and add raisins.<br>Store in air tight container.","url":"https://recipe.bluelayer.org/recipe/60860/go-nuts-granola"},{"id":"60834","title":"Peanut Butter Granola Bars","ingredients":"butter, without salt<br>honey<br>oats<br>nuts, almonds<br>nuts, pecans<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sunflower seed kernels, dried<br>spices, cinnamon, ground<br>salt, table<br>raisins, seeded<br>sugars, brown<br>syrups, corn, light<br>peanut butter, smooth style, without salt","directions":"Preheat oven to 325 degrees F. Lightly grease an 8 by 8-inch baking dish and set aside.<br>In a small saucepan melt butter with honey over low heat, stirring.<br>In a large bowl stir together oats, almonds, pecans, pumpkin seeds, sunflower seeds, cinnamon and salt.<br>Pour butter mixture over oat mixture and stir until combined well.<br>On a large baking sheet, spread the granola evenly in a thin layer.<br>Bake, stirring every 5 minutes to keep from sticking or burning, until golden brown and crisp, about 20 minutes.<br>(Do not overcook; the granola will crisp more when cooled.)<br>Cool the granola in the pan on top of the stove and stir in the raisins.<br>When the granola is completely cooled, place in a large bowl.<br>Combine the brown sugar, corn syrup, and peanut butter in a small saucepan over medium-high heat.<br>Stir constantly until the sugar is dissolved and the mixture is at a boil.<br>Remove from the heat and pour the mixture over the granola, stirring to coat well.<br>Cool slightly and press into the prepared baking dish and let cool completely and harden.<br>Cut the mixture into ten 1 1/4 by 4-inch bars and serve at room temperature.<br>(The bars may be kept in an airtight container at room temperature for up to 1 week.)","url":"https://recipe.bluelayer.org/recipe/60834/peanut-butter-granola-bars"},{"id":"60819","title":"Spicy Winter Squash Soup","ingredients":"a cajun life, all purpose cajun seasoning,<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>spices, ginger, ground<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>onions, raw<br>celery, raw<br>spices, garlic powder<br>oil, olive, salad or cooking<br>corn, sweet, white, raw<br>beans, snap, green, raw<br>spices, basil, dried","directions":"Trim edges of squash, cut into four pieces, remove seeds.<br>Steam 12-15 minutes until soft.<br>Scrape the squash from the skin into a blender, add ginger and 2 1/2 cups milk; puree.<br>Saute onion, celery and garlic in 3 teaspoons olive oil until onions are soft.<br>Reduce heat to low, stir in Cajun spice mix.<br>Stir for 30 seconds, add squash puree and remaining milk.<br>Bring to a boil, simmer for 15 minutes.<br>Add corn and green beans and continue to simmer.<br>Stir in basil.<br>Season with salt to taste.","url":"https://recipe.bluelayer.org/recipe/60819/spicy-winter-squash-soup"},{"id":"60799","title":"Hippie-Chick Granola","ingredients":"oat bran, raw<br>oats<br>nuts, almonds<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>raisins, seeded<br>cranberries, dried, sweetened<br>cherries, sweet, raw<br>seeds, flaxseed<br>honey<br>butter, without salt","directions":"Preheat oven to 350.<br>Coat a baking sheet or jelly roll pan with cooking spray; set aside.<br>In a large mixing bowl, combine the bran flakes, oats, almonds, pumpkin seeds, currants, cranberries, cherries, and flax seeds.<br>Set aside.<br>In a small bowl, combine the honey and the melted butter, and pour over the oat and fruit mixture.<br>Stir with a wooden spoon until combined.<br>Spread mixture onto the prepared pan, and bake for 23 minutes or until golden.<br>Cool on the pan, and break into pieces with a spatula.<br>Store in an airtight container (I like a glass jar) for up to a week.","url":"https://recipe.bluelayer.org/recipe/60799/hippie-chick-granola"},{"id":"60694","title":"Harvest Buns","ingredients":"water, bottled, generic<br>leavening agents, yeast, baker's, active dry<br>honey<br>wheat flours, bread, unenriched<br>pumpkin, raw<br>salt, table<br>butter, without salt","directions":"Combine water, yeast and honey in work bowl of stand mixer, stirring until completely dissolved.<br>Let stand at room temperature until foamy, about 10 minutes.<br>Add flour and pumpkin, then mix with dough hook at low speed until dough begins to be elastic, about 5 minutes.<br>Add salt and butter and continue to process until dough is smooth, shiny, elastic and just a little bit sticky, about another 5 minutes.<br>Coat a bowl with oil.<br>Form dough into a ball and turn it in the bowl to coat.<br>Cover with plastic wrap and let stand in a warm place until doubled in volume, 60-90 minutes.<br>Preheat oven to 350F and sprinkle a baking sheet with cornmeal.<br>Turn dough out onto a floured board and knead 3-5 times.<br>Divide dough into 15 equal pieces (divide into 16 by cutting in halves 4 times, then take the smallest ball and divide it into bits and add to any of the other balls that look small).<br>Form each piece into a neat ball by rolling between your palm and the board.<br>Place balls on prepared baking sheet in three rows of five; cover with plastic wrap and let stand at room temperature until doubled in volume, 30-45 minutes.<br>Bake in preheated oven until golden brown, about 30 minutes.<br>Transfer to a wire rack and cool completely before serving.","url":"https://recipe.bluelayer.org/recipe/60694/harvest-buns"},{"id":"60660","title":"Buttered Squash","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>sugars, granulated<br>butter, without salt<br>salt, table","directions":"Peel squash and cut into bite sized pieces.<br>Place pieces with sugar and add water to cover.<br>Cook until nearly fork tender, add butter and continue cooking over medium heat.<br>When the squash becomes tender and the moisture has almost gone, remove from heat.","url":"https://recipe.bluelayer.org/recipe/60660/buttered-squash"},{"id":"60652","title":"Pumpkin Cornbread","ingredients":"wheat flour, white, all-purpose, unenriched<br>cornmeal, degermed, unenriched, yellow<br>pumpkin, raw<br>sugars, granulated<br>pumpkin, raw<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table","directions":"Preheat oven to 350.<br>Grease or spray one 8x8 baking pan or an 8 inch pie tin.<br>In a medium bowl, whisk together the cornmeal, flour, baking powder and soda, sugar and salt.<br>Beat in the pumpkin until well combined.<br>Fold in pepitas.<br>Pour into pan and bake 25 minutes or until golden brown and a toothpick inserted in the middle comes out clean.","url":"https://recipe.bluelayer.org/recipe/60652/pumpkin-cornbread"},{"id":"60484","title":"Pumpkin Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>spices, cinnamon, ground<br>butter, without salt<br>nuts, pecans<br>cream, whipped, cream topping, pressurized<br>pumpkin, raw","directions":"Preheat the oven to 425F Grease a bake sheet.<br>Sift together the flour, sugar, baking powder, salt, and cinnamon.<br>Cut in the butter with a pastry blender until the mixture looks like coarse meal or crumbs.<br>Stir in the pecans.<br>Combine the cream and the pumpkin.<br>Stir into the flour mixture just enough to moisten the dry ingredients.<br>You will have a stiff dough.<br>Turn the dough onto a lightly floured board and knead gently a few times.<br>Roll out to 1/2 inch thickness.<br>Cut with a 2-inch biscuit cutter.<br>Place 1 inch apart on the prepared baking sheet.<br>Bake until golden brown, about 20 minutes.","url":"https://recipe.bluelayer.org/recipe/60484/pumpkin-biscuits"},{"id":"60454","title":"Roasted or Candied Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>salt, table<br>water, bottled, generic<br>oil, olive, salad or cooking<br>butter, without salt<br>sugars, granulated<br>spices, cinnamon, ground","directions":"Place the seeds, salt, and water in a bowl and refrigerate 4-8 hours or overnight.<br>After seeds have soaked in saltwater, drain seeds but DO NOT RINSE!<br>Pour seeds onto paper towels and blot dry.<br>Preheat oven to 400 degrees.<br>Line a shallow cookie sheet or jelly roll pan with aluminum foil.<br>Combine olive oil and melted butter.<br>Add the pumpkin seeds.<br>ROASTED PUMPKIN SEEDS:<br>After combining seeds with the oil/butter mixture, spread over aluminum foil and bake for about 25 minutes, stirring seeds after 10-15 minutes.<br>Seeds should be golden brown and toasty, but not overdone when removing them from the oven.<br>Let seeds cool before eating.<br>Its hard but worth it!<br>CANDIED PUMPKIN SEEDS:<br>After combining the seeds with the oil/butter mixture, add the sugar and stir well.<br>Then spread mixture over aluminum foil and bake for 25 minutes, stirring every 10 minutes.<br>Due to the sugar content, this mixture tends to burn more easily.<br>When seeds turn caramel in color, remove them from the oven.<br>Spread hot seeds over wax paper or a greased cookie sheet to cool.<br>We like to sprinkle ours with cinnamon!","url":"https://recipe.bluelayer.org/recipe/60454/roasted-or-candied-pumpkin-seeds"},{"id":"60353","title":"Sweet Potato and Squash Bake","ingredients":"sweet potato, raw, unprepared<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>oil, canola<br>sugars, brown<br>spices, cinnamon, ground<br>spices, nutmeg, ground","directions":"Preheat oven to 375.<br>Coat an 8 square pan with Pam.<br>Place sweet potatoes and squash in prepared pan.<br>Drizzle with oil and sprinkle with sugar, cinnamon, and nutmeg; toss to coat mixture well.<br>Bake, covered with aluminum foil, for 35 minutes, stirring occasionally.","url":"https://recipe.bluelayer.org/recipe/60353/sweet-potato-and-squash-bake"},{"id":"60312","title":"Pumpkin Bread","ingredients":"pumpkin, raw<br>oil, olive, salad or cooking<br>honey<br>sugars, brown<br>nuts, walnuts, english<br>salt, table<br>spices, cloves, ground<br>spices, cinnamon, ground<br>leavening agents, baking soda<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>wheat germ, crude","directions":"Preheat the oven to 350F.<br>Butter two 9-x-5-inch bread pans and set aside.<br>Place the pumpkin, oil, honey, and brown sugar in a large mixing bowl and stir with a wooden spoon.<br>Add all the remaining ingredients and stir until well blended.<br>Divide the batter into the prepared pans and bake for 1 hour, or until a toothpick inserted into the center of a loaf comes out clean.<br>Cool on a wire rack for 30 minutes, then turn the loaves out of the pans.<br>Finish cooling the bread on the rack before serving.","url":"https://recipe.bluelayer.org/recipe/60312/pumpkin-bread"},{"id":"60241","title":"Cranberry-Pumpkin Seed Energy Bars","ingredients":"nuts, pecans<br>oats<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, flaxseed<br>sugars, brown<br>honey<br>butter, without salt<br>salt, table<br>vanilla extract<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cranberries, dried, sweetened","directions":"Preheat the oven to 350 and line a baking sheet with parchment paper.<br>Spread the pecans, oats, pumpkin seeds and flaxseeds on the sheet and bake until fragrant, 8 minutes.<br>Transfer the mixture to a large bowl.<br>In a saucepan, bring the sugar, honey, butter and salt to a boil over moderate heat.<br>Simmer until the sugar is dissolved and a light brown caramel forms, 5 minutes.<br>Remove from the heat and stir in the vanilla.<br>Drizzle the caramel all over the nut-and-oat mixture.<br>Stir in the puffed rice and cranberries until evenly coated.<br>Line an 8-inch square baking dish with parchment paper, extending the paper over the side.<br>Scrape the cereal mixture into the dish in an even layer.<br>Cover the mixture with a second sheet of parchment and press down to compress it.<br>Let stand until firm, about 2 hours.<br>Discard the top piece of parchment.<br>Using the overhanging paper, lift out the cereal square and transfer it to a work surface.<br>Cut into 12 bars and serve.","url":"https://recipe.bluelayer.org/recipe/60241/cranberry-pumpkin-seed-energy-bars"},{"id":"60237","title":"Pumpkin Seed Nib Brittle","ingredients":"chocolate, dark, 70-85% cacao solids<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>sugars, granulated<br>water, bottled, generic<br>cream, whipped, cream topping, pressurized<br>spices, pepper, red or cayenne","directions":"Coarsely chop the nibs and strain through a small strainer.<br>Removing the dustier pieces will make a clearer brittle.<br>Toast the pumpkin seeds in a small skillet over medium heat, shaking often, until they begin to pop, 2 to 3 minutes.<br>Remove the seeds from the skillet, and set aside.<br>Line a baking sheet with a Silpat or brush it with butter.<br>In a medium saucepan, combine the sugar, water, and cream of tartar and bring to a simmer over medium heat, stirring until the sugar dissolves.<br>Lower the heat to medium low, cover, and let simmer for 2 to 3 minutes.<br>Remove the pan lid and brush any sugar crystals from the sides of the pan with a wet pastry brush.<br>Continue simmering for 3 to 5 minutes, or until the syrup begins to color.<br>Watch closely, because the caramel can quickly burn.<br>Test the color of the caramel by drizzling a few drops on a white plate.<br>When the color is medium to dark amber, remove the pan from the heat and stir in the nibs, pumpkin seeds, and cayenne, if using.<br>Working quickly, pour the mixture onto the prepared pan and spread as thin as possible with a heatproof spatula or wooden spoon.<br>Allow the brittle to cool completely, then break into small pieces.<br>Store in an airtight container for up to 4 days.","url":"https://recipe.bluelayer.org/recipe/60237/pumpkin-seed-nib-brittle"},{"id":"60200","title":"Gluten Free Porridge","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, flaxseed<br>seeds, chia seeds, dried<br>nuts, walnuts, english<br>spices, cinnamon, ground<br>salt, table<br>water, bottled, generic","directions":"Combine the dry ingredients in the dry container of a Vitamix.<br>Blend until finely ground (you can try a coffee grinder; I have not, so Im not sure if it works).<br>Transfer mixture to a bowl.<br>Pour hot water over the mixture, stir, then let sit for 5 minutes to thicken.<br>Garnish with raisins, sunflower seeds or treats of your choice.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/60200/gluten-free-porridge"},{"id":"60150","title":"Pumpkin Pie Spice Recipe","ingredients":"spices, cinnamon, ground<br>spices, ginger, ground<br>spices, nutmeg, ground<br>spices, cloves, ground<br>salt, table","directions":"Combine 2 tablespoons ground cinnamon, 1 tablespoon ground ginger, 2 teaspoons ground nutmeg, 1 teaspoon ground cloves, and 1/4 teaspoon salt.","url":"https://recipe.bluelayer.org/recipe/60150/pumpkin-pie-spice-recipe"},{"id":"60147","title":"Pumpkin Yogurt Smoothie","ingredients":"yogurt, greek, plain, nonfat<br>pumpkin, raw<br>spices, nutmeg, ground<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Add all ingredients into a blender and combine 2 minutes.<br>Serve in a chilled glass and enjoy!","url":"https://recipe.bluelayer.org/recipe/60147/pumpkin-yogurt-smoothie"},{"id":"60136","title":"Gluten Free and Vegan Breakfast Bars Recipe elanaspantry","ingredients":"nuts, almonds<br>salt, table<br>leavening agents, baking soda<br>oil, olive, salad or cooking<br>sweetener, syrup, agave<br>vanilla extract<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sunflower seed kernels, dried<br>nuts, almonds<br>raisins, seeded","directions":"In a small bowl, combine almond flour, salt and baking soda<br>In a large bowl, combine grapeseed oil, agave and vanilla<br>Stir dry ingredients into wet<br>Mix in coconut, pumpkin seeds, sunflower seeds, almond slivers and raisins<br>Grease an 8x8 baking dish with grapeseed oil<br>Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly<br>Bake at 350 degrees for 20 minutes<br>Serve","url":"https://recipe.bluelayer.org/recipe/60136/gluten-free-and-vegan-breakfast-bars-recipe-elanaspantry"},{"id":"60126","title":"Mini Pumpkin Muffins","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>pumpkin, raw<br>oil, olive, salad or cooking<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 350?F.<br>Grease two muffin tins.<br>Muffin cups should be 1 3/4 inches in diameter.<br>In a large bowl, stir flour with brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg until blended; set aside.<br>In a separate bowl, stir pumpkin with milk and oil until blended.<br>Stir into flour mixture just until blended (do not overmix).<br>Spoon batter into muffin tins, filling about 3/4 full.<br>Bake in preheated oven 10 to 15 minutes, until a cake tester inserted in centre comes out clean.<br>Turn on to rack to cool.","url":"https://recipe.bluelayer.org/recipe/60126/mini-pumpkin-muffins"},{"id":"60064","title":"Pumpkin Spice Butter","ingredients":"butter, without salt<br>syrups, sugar free<br>spices, cinnamon, ground<br>spices, ginger, ground<br>spices, cloves, ground<br>spices, nutmeg, ground<br>vanilla extract","directions":"Combine all ingredients in a bowl.<br>Beat together on medium speed with a hand mixer or blend completely with a spoon.<br>Transfer to small serving bowl.<br>Refrigerate leftovers.","url":"https://recipe.bluelayer.org/recipe/60064/pumpkin-spice-butter"},{"id":"60060","title":"Paleo Trail Mix","ingredients":"seeds, sunflower seed kernels, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>nuts, almonds<br>blueberries, raw<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Place all ingredients in a bowl.<br>Mix!","url":"https://recipe.bluelayer.org/recipe/60060/paleo-trail-mix"},{"id":"60039","title":"Pumpkin Oatmeal","ingredients":"oats<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pumpkin, raw<br>pumpkin, raw<br>sugars, granulated","directions":"Mix together oats and milk in a microwave-safe bowl.<br>Cook on high for 1 to 2 minutes, stirring once.<br>Add more milk or oats to achieve the desired consistency, and cook for another 30 seconds.<br>Stir in pumpkin puree, pumpkin pie spice, and cinnamon sugar.<br>Heat through, and serve.","url":"https://recipe.bluelayer.org/recipe/60039/pumpkin-oatmeal"},{"id":"59975","title":"Nutty Buddy Pumpkin Spread","ingredients":"pumpkin, raw<br>peanut butter, smooth style, without salt<br>honey<br>spices, cinnamon, ground<br>oil, corn, peanut, and olive","directions":"Combine pumpkin, peanut butter, honey, and cinnamon.<br>Mix well.<br>Chill for one hour.<br>Before serving, top with chopped peanuts.","url":"https://recipe.bluelayer.org/recipe/59975/nutty-buddy-pumpkin-spread"},{"id":"26417","title":"Salted Caramel Nut Brittle","ingredients":"butter, without salt<br>sugars, granulated<br>water, bottled, generic<br>syrups, corn, light<br>nuts, cashew nuts, raw<br>nuts, almonds<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sesame seeds, whole, dried","directions":"Line a 15x10x1-inch baking pan with Reynolds Wrap Non-Stick Foil; set aside.<br>Melt the butter in a 2-quart heavy saucepan over medium heat.<br>Stir in sugar, water and corn syrup.<br>Bring to boiling over medium-high heat, stirring until sugar is dissolved.<br>Avoid splashing side of saucepan.<br>Clip a candy thermometer to side of pan.<br>Cook over medium heat, stirring frequently, until thermometer registers 290 degrees F or a small amount of mixture dropped into very cold water separates into threads that are hard but not brittle.<br>This will take about 18 minutes.<br>Adjust heat as necessary to maintain a steady boil.<br>Watch carefully the last 5 minutes to prevent overcooking.<br>Remove from heat and remove the thermometer.<br>Pour into the prepared baking pan.<br>Tilt pan to spread mixture evenly.<br>Let stand 2 minutes.<br>In a small bowl combine the cashews, almonds, pumpkin seeds, and sesame seeds.<br>Sprinkle evenly over candy mixture.<br>Set baking pan on a wire rack.<br>Cool completely and break into large pieces to serve.","url":"https://recipe.bluelayer.org/recipe/26417/salted-caramel-nut-brittle"},{"id":"59779","title":"Pumpkin Spice Kettle Corn","ingredients":"oil, canola<br>sugars, granulated<br>pumpkin, raw<br>snacks, popcorn, air-popped (unsalted)","directions":"In a large pot over high heat mix together the oil, sugar and pumpkin spice.<br>When its hot add the popcorn and put the lid on.<br>Shake the pot over the heating element until the popcorn starts to subside in popping.<br>Do not leave the pot on the stove once the corn stops popping, as the sugar will burn.<br>As it continues to pop you may want to remove it completely from the element or turn your heat down slightly.<br>Spread out the popcorn on a cookie tray to cool (make sure to remove any un-popped kernels).<br>Break apart any large chunks.<br>Store in an airtight container for a few days.","url":"https://recipe.bluelayer.org/recipe/59779/pumpkin-spice-kettle-corn"},{"id":"59761","title":"Vickys Pumpkin Pudding with Candied Pecans, Gluten, Dairy, Egg & Soy-Free","ingredients":"syrup, maple, canadian<br>corn, sweet, white, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pumpkin, raw<br>vanilla extract<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>nuts, pecans<br>butter, without salt<br>sugars, brown","directions":"Mix the maple syrup and cornstarch together in a pan until combined<br>Whisk in the milk slowly over a medium heat.<br>Keep whisking and let the mixture come to a boil for 1 minute<br>Turn the heat down to low and let it cook whisking constantly for another minute until smooth and thick<br>Take the pan off the heat and stir in the pumpkin, vanilla and spices.<br>Add more maple syrup to taste<br>Divide the mixture between 4 serving dishes, cover with clingfilm and chill until cold<br>Meanwhile put the pecan nuts, butter and sugar in a small skillet and place on medium-low heat.<br>Stir to coat and let them caramelize, then take the pan off the heat and spread the nuts on parchment paper to cool<br>Garnish the pumpkin puddings with the nuts and some whipped coconut cream if desired","url":"https://recipe.bluelayer.org/recipe/59761/vickys-pumpkin-pudding-with-candied-pecans-gluten-dairy-egg-soy-free"},{"id":"59754","title":"Pumpkin Spice Granola","ingredients":"oats<br>nuts, cashew nuts, raw<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>sugars, brown<br>pumpkin, raw<br>oil, canola<br>syrup, maple, canadian<br>salt, table<br>raisins, seeded","directions":"Preheat the oven to 250 F. Combine the oats, cashews, pumpkin seeds, brown sugar and pumpkin pie spice in a large bowl.<br>I like to either chop the cashews roughly, or just break them up a bit with my hands as I add them to the bowl so that theres some whole and some pieces.<br>In another bowl or measuring cup, combine the oil, maple syrup, and salt.<br>Pour the liquid into the oat mixture while stirring to combine.<br>Mix until the liquid is evenly distributed.<br>Divide the mixture between two 11x17 inch baking sheets, spreading it out so that its even.<br>Bake for 1 hour and 15 minutes, until it starts to brown.<br>I usually swap the baking sheets halfway through the baking time.<br>Remove from the oven and allow to cool completely.<br>Transfer to a large airtight container and stir in the raisins before you seal it up.<br>It will keep in an airtight container for at least 2-3 weeks, probably longer, but mine is always all gone by that point so I cant be sure!<br>Yield: Makes about 7 cups of granola.","url":"https://recipe.bluelayer.org/recipe/59754/pumpkin-spice-granola"},{"id":"59739","title":"No Roll Sweet Crust","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>butter, salted<br>oil, canola","directions":"Preheat oven to 350 degrees fahrenheit.<br>Add dry ingredients to a large bowl.<br>Add the butter and using a fork or butter knife cut it in a bit to make the butter into bits the size of sugar cubes.<br>This seems to help the butter distribute better once the oil is added.<br>Then add the oil.<br>With your hand (or hands) rub the butter and oil into the flour/sugar.<br>When you're done there will be no dry flour remaining and you'll be able to form a ball.<br>Press the pastry into a pie plate or tart forms.<br>Prick the bottom with a fork to prevent the crust from forming bubbles and place in a 350 degree fahrenheit oven.<br>Cooking times will vary, but expect 15 to 20 minutes for a light crust.<br>Note: This has only been used for Lemon Tarts and Cook &amp; Serve Pudding fillings.<br>I have not used it for longer cooking fillings and don't know how it would fare for things like Pumpkin Pie, etc.","url":"https://recipe.bluelayer.org/recipe/59739/no-roll-sweet-crust"},{"id":"59715","title":"Guiltless Harvest Sweet Potatoes","ingredients":"sweet potato, raw, unprepared<br>apples, raw, with skin<br>fresh red onions,<br>syrup, maple, canadian<br>pumpkin, raw<br>cranberries, dried, sweetened<br>nuts, walnuts, english<br>salt, table<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat oven to 425 F. Grease a 13x9 baking dish with coconut oil, just like you would for a cake.<br>Mix together all of the ingredients in a large bowl, then transfer the mixture to your baking dish.<br>Bake for about an hour, or until a fork pierces the potatoes easily.<br>Check it after 45 minutes, because the time really depends on how small you chop the potatoes.<br>Enjoy!<br>I think real, whole, unprocessed foods taste better than packaged ones!<br>This recipe uses fresh ingredients, that are packed with nutrients and flavors.<br>Itll blow away your guests!","url":"https://recipe.bluelayer.org/recipe/59715/guiltless-harvest-sweet-potatoes"},{"id":"59691","title":"Flax and Pecan Granola","ingredients":"nuts, pecans<br>oats<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, flaxseed<br>sugars, brown<br>salt, table<br>syrup, maple, canadian<br>vanilla extract<br>oil, canola<br>raisins, seeded","directions":"Preheat the oven to 300F (150C, or gas mark 2).<br>Grease 2 rimmed baking sheets and set aside.<br>In a large bowl, combine the pecans, oats, coconut, pepitas, flaxseed meal, brown sugar, salt, maple syrup, vanilla, and canola oil.<br>Stir to coat all of the ingredients well with the maple syrup.<br>Pour onto the greased baking sheets and spread into an even layer.<br>Bake for 40 minutes, stirring occasionally to prevent over-browning of the granola at the edges.<br>Remove the granola from the oven, stir in the raisins, and let cool.<br>Store in an airtight container for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/59691/flax-and-pecan-granola"},{"id":"59669","title":"Pumpkin Ice Cream Easy 4 Ingredients","ingredients":"ice creams, vanilla<br>pumpkin, raw<br>pumpkin, raw<br>sugars, brown","directions":"Mix the pumpkin, spices and brown sugar together.<br>Fold in the softened ice cream.<br>Taste to adjust spices to your likings!<br>Freeze to desired consistency.","url":"https://recipe.bluelayer.org/recipe/59669/pumpkin-ice-cream-easy-4-ingredients"},{"id":"59589","title":"Turkey-Tomato Stew with Onions and Raisins","ingredients":"oil, olive, salad or cooking<br>onions, raw<br>ground turkey, raw<br>spices, chili powder<br>pumpkin, raw<br>tomatoes, red, ripe, raw, year round average<br>water, bottled, generic<br>raisins, seeded<br>vinegar, cider","directions":"Heat oil in heavy large pot over medium-high heat.<br>Add onions and saute until beginning to soften, about 3 minutes.<br>Add turkey, chili powder, and pumpkin pie spice.<br>Saute 3 minutes.<br>Add tomatoes with juices, 1 cup water, raisins, and vinegar.<br>Increase heat to high and bring to boil.<br>Reduce heat to medium-low, cover, and simmer until flavors blend, about 15 minutes.<br>Uncover and simmer until slightly thickened, about 5 minutes.<br>Season with salt and pepper and serve.","url":"https://recipe.bluelayer.org/recipe/59589/turkey-tomato-stew-with-onions-and-raisins"},{"id":"59566","title":"Chilled Rice Salad","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>raisins, seeded<br>carrots, raw<br>seeds, sesame seeds, whole, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>onions, raw<br>roland, seasoned rice wine vinegar,<br>syrup, maple, canadian","directions":"In large bowl, combine all ingredients.<br>Refrigerate at least 1 hour prior to serving to allow flavors to blend.","url":"https://recipe.bluelayer.org/recipe/59566/chilled-rice-salad"},{"id":"59563","title":"Healthy Pumpkin Seed Bread","ingredients":"water, bottled, generic<br>oil, olive, salad or cooking<br>wheat flours, bread, unenriched<br>salt, table<br>sugars, granulated<br>leavening agents, yeast, baker's, active dry<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sesame seeds, whole, dried","directions":"Mix all dry ingredients then add water and oil.<br>Knead till well combined,.<br>If you use a bread machine, put ingredients in the order given (wet first).<br>Choose the dough cycle.<br>Shape the resulting dough into 2 long slender loaves.<br>If dough is too wet, add a little flour.<br>Let rise in a warm place for about 30 minutes.<br>It may not exactly double in size because of the amount of nuts.<br>Bake in 180degrees C (or 360F) oven for 30min.<br>If it's become too dark, cover with foil.","url":"https://recipe.bluelayer.org/recipe/59563/healthy-pumpkin-seed-bread"},{"id":"59550","title":"Honey-Spiced Almond Milk","ingredients":"nuts, almonds<br>pumpkin, raw<br>honey<br>salt, table<br>water, bottled, generic","directions":"In a medium bowl, add your whole almonds, pumpkin pie spice, honey and sea salt.<br>Skins are totally fine on the almonds!<br>Put 2 cups of your filtered water into a saucepan and bring to a boil.<br>Then pour it over your almonds.<br>Cover bowl with plastic wrap (my bowl included a lid, so thats what I used) and let it sit on the counter for 1 hour.<br>Next, add your bowl of soaked almonds and spiced water into a blender or food processor.<br>Puree on high until frothy, white and creamy, about 2-3 minutes.<br>Pour mixture into a large bowl and add remaining 6 cups of filtered water.<br>Whisk and stir together, making sure to really break up the almond puree that was created while blending.<br>Let the mixture sit for 5-10 minutes.<br>While that is resting, get out another large bowl and add a fine mesh sieve over the top of it.<br>This will catch most of your almonds.<br>For a smoother milk, you can line your sieve with cheesecloth.<br>Slowly pour or spoon your mixture through the sieve (and cheesecloth if using) into your large bowl.<br>When all the liquid has been added, press your almond paste with a spatula against the sieve to get out even more liquid.<br>I did this with a rubber spatula and just gently but firmly pressed over and over all around the almonds.<br>Youll be surprised how much more liquid is in those babies!<br>When you feel youve adequately pressed to remove all of the liquid, get out a clean/dry tea towel and dump your almond solids into it.<br>Remove cheesecloth and discard it, if you used it.<br>Wrap up the towel like a package.<br>Over your bowl of milk, squeeze and twist your towel!<br>Yep, even more liquid will come out!<br>I had my husband do this part because hes way stronger than I am!<br>Do not discard those almond solids!<br>Place them into an airtight container and store in the fridge or freezer to use later.<br>How do you use them?<br>Add some to cooked oatmeal or make into oatmeal itself by pouring hot water or (gasp) almond milk over it!<br>Sweeten as desired.<br>You can also use it in your granola, puree into smoothies or add a yummy nutty kick to your pancake or waffle batter with a few tablespoons added!<br>Finally, carefully pour your milk into pitchers and store in the fridge for up to one week!<br>Make sure you shake each time before using.<br>Yum!<br>Makes approximately 8 cups.","url":"https://recipe.bluelayer.org/recipe/59550/honey-spiced-almond-milk"},{"id":"59445","title":"\" Fried Egg Sundaes\"","ingredients":"ice creams, vanilla<br>cream, whipped, cream topping, pressurized<br>spices, pumpkin pie spice","directions":"Scoop ice cream into a dish and slightly flatten out.<br>Spoon on a generous blob of marshmallow fluff (it will smooth out and resemble an egg white as the air escapes).<br>For a yolk, add a rounded blob of lemon pudding.","url":"https://recipe.bluelayer.org/recipe/59445/fried-egg-sundaes"},{"id":"59264","title":"Pumpkin Biscuits with Candied Ginger","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>salt, table<br>butter, without salt<br>milk, buttermilk, fluid, cultured, lowfat<br>pumpkin, raw<br>honey<br>spices, ginger, ground","directions":"Preheat oven to 400 degrees F. Line baking sheet with parchment paper and set aside.<br>Whisk together flour, baking powder, cinnamon, nutmeg, and salt in a large bowl.<br>Cut in butter with a pastry blender until mixture resembles coarse meal.<br>Chill for 10 minutes in the refrigerator.<br>Combine buttermilk, pumpkin, and honey in a medium bowl.<br>Whisk until well blended and then add to the chilled flour mixture.<br>Stir just until moist.<br>Turn dough out onto a lightly floured surface and knead lightly just a few times.<br>Roll dough into a 1/2 thick 9 x 5 rectangle and dust the top of the dough with flour.<br>Fold the dough crosswise into thirds, as if folding a piece of paper to fit into an envelope.<br>Roll the dough again into a 1/2 thick 9 x 5 rectangle and dust the top with flour.<br>Fold dough crosswise into thirds again and gently roll or pat to a 3/4 thickness.<br>This process helps to make your biscuits tall, with a layered textured.<br>Using a 2-1/2 biscuit cutter, cut dough into 10 rounds.<br>Place dough rounds 1 apart on your prepared baking sheet.<br>Lightly press some candied ginger into the top of each round.<br>Bake for 14 minutes, or until golden brown.<br>Remove from pan and cool on wire rack for a couple minutes.<br>Serve warm.<br>(Theyre really good with Cinnamon Honey Butter!)","url":"https://recipe.bluelayer.org/recipe/59264/pumpkin-biscuits-with-candied-ginger"},{"id":"59186","title":"Whole Grain Granola","ingredients":"barley, hulled<br>oats<br>nuts, almonds<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>honey<br>oil, olive, salad or cooking<br>sugars, brown<br>salt, table","directions":"Heat oven to 300 degrees.<br>Mix all ingredients together and spread out on two baking sheets lined with parchment paper.<br>Bake until golden brown all over, about 35 to 50 minutes.<br>Stir the granola as it bakes at least 2 or 3 times, making sure to stir around the edges.<br>Cool completely before storing airtight.","url":"https://recipe.bluelayer.org/recipe/59186/whole-grain-granola"},{"id":"59147","title":"Pumpkin Empanadas","ingredients":"pumpkin, raw<br>sugars, brown<br>raisins, seeded<br>nuts, walnuts, english<br>pumpkin, raw<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>butter, without salt<br>water, bottled, generic<br>oil, corn, peanut, and olive<br>sugars, granulated<br>spices, cinnamon, ground","directions":"In bowl stir together first five ingredients.<br>In another bowl mix flour and baking powder.<br>Cut in butter until coarse crumbs form with pastry blender.<br>Sprinkle water over mixture while tossing to blend well.<br>Divide into thirds.<br>On lightly floured surface roll each out to 1/16 to 1/8 thickness, cut in 3 inch circles.<br>Spoon about 1/2 teaspoon pumpkin mixture onto lower half of each circle.<br>Moisten edge.<br>Fold top half over filling.<br>Seal well.<br>Pour corn oil into heavy saucepan (3 quart) filling no more than 1/3 full.<br>Heat over medium heat to 375 degrees F. Carefully add empanadas, a few at a time.<br>Fry, turning once, 5 to 7 minutes, or until golden.<br>Drain on paper towels.<br>Mix sugar and cinnamon.<br>Sprinkle over empanadas.","url":"https://recipe.bluelayer.org/recipe/59147/pumpkin-empanadas"},{"id":"59074","title":"Minced Pork With Pumpkin and Leafy Vegetables Porridge","ingredients":"pumpkin, raw<br>cabbage, raw<br>spinach, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Wash the rice and soaked for about 4 hours and above.<br>Add about 350ml water and bring it to a boil for about 30 minutes Simmer the rice until it is soft like porridge.<br>Wash pumpkin, removed skin and steam about 10mins.<br>Diced the vegetables.<br>After the porridge is cooked, add pork, pumpkin puree and vegetables to the porridge and simmer for another 5 minutes Season to taste.","url":"https://recipe.bluelayer.org/recipe/59074/minced-pork-with-pumpkin-and-leafy-vegetables-porridge"},{"id":"59056","title":"Pecan Pumpkin Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>butter, without salt<br>nuts, pecans<br>pumpkin, raw<br>cream, whipped, cream topping, pressurized","directions":"In a large bowl, combine the first six ingredients.<br>Cut in butter until mixture resembles coarse crumbs.<br>Stir in pecans.<br>Combine pumpkin and cream; stir into dry ingredients.<br>Turn onto a floured surface; knead four to six times.<br>Roll to 1/2-in.<br>thickness; cut with a 2-1/2-in.<br>biscuit cutter.<br>Place on a greased baking sheet.<br>Bake at 400 degrees F for 12-15 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/59056/pecan-pumpkin-biscuits"},{"id":"59017","title":"Spicy Pumpkin Pie Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>oil, olive, salad or cooking<br>sauce, worcestershire<br>a cajun life, all purpose cajun seasoning,<br>salt, table<br>spices, pepper, red or cayenne<br>pumpkin, raw","directions":"Preheat oven to 350.<br>Put seeds in a large bowl and fill with warm water.<br>All seeds will float to the top while pumpkin guts sink to the bottom.<br>Spoon seeds out and put into separate clean bowl.<br>Combine hot water and 2 tablespoons salt in medium saucepan.<br>Boil for 10 minutes, watching and stirring constantly.<br>Drain seeds in colander and put back into the clean bowl.<br>Add olive oil and worcestershire sauce and toss with seeds to mix well.<br>Add remaining dry ingredients (all spices) and toss again to coat well.<br>Line large cookie sheet with foil, and spread out seeds as much as possible.<br>Bake for 50-60 minutes, stirring seeds every 20 minutes.","url":"https://recipe.bluelayer.org/recipe/59017/spicy-pumpkin-pie-seeds"},{"id":"59012","title":"Stir Fry Veggies With Rice","ingredients":"oil, canola<br>broccoli, raw<br>carrots, raw<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>spices, garlic powder<br>spices, ginger, ground<br>soup, chicken broth or bouillon, dry<br>salt, table<br>cornstarch<br>water, bottled, generic<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>soup, chicken broth or bouillon, dry","directions":"Boil 2 cups of chicken broth.<br>Add rice; cover and remove from heat and let sit for 5 minutes.<br>In a large skillet heat oil until hot but not smoking over medium heat.<br>Add carrots and stir fry for 1 minute.<br>Add broccoli and squash stir fry for 2 minutes.<br>Sprinkle with garlic powder and ginger.<br>Add chicken broth and salt.<br>Cook for about 3 minutes or until carrots are crisp tender.<br>Mix together water and cornstarch.<br>Add to veggie mixture; stir until thickened.<br>Serve over rice.","url":"https://recipe.bluelayer.org/recipe/59012/stir-fry-veggies-with-rice"},{"id":"59000","title":"Pumpkin Cinnamon Pancakes","ingredients":"syrup, maple, canadian<br>nuts, pecans<br>pancakes, plain, dry mix, complete (includes buttermilk)<br>water, bottled, generic<br>pumpkin, raw<br>spices, cinnamon, ground<br>spices, ginger, ground","directions":"For pecan syrup: Combine the maple syrup and pecans in a small microwave safe bowl.<br>Heat in microwave until hot, about 25 seconds.<br>Set the pecan syrup aside and keep warm.<br>For pancakes: Whisk pancake mix, water, pumpkin, cinnamon and ginger in a medium bowl until just blended (do not overmix, the mixture should be lumpy).<br>Spray a heavy griddle with nonstick spray and heat over medium heat.<br>Spoon 2 Tbsp of batter onto griddle to form each pancake.<br>Cook for 2 minutes or until bubbles appear, then turn pancakes over and cook 2 minutes longer.<br>Transfer pancakes to plate.<br>Top with butter and serve with warm pecan syrup.","url":"https://recipe.bluelayer.org/recipe/59000/pumpkin-cinnamon-pancakes"},{"id":"58903","title":"Muesli","ingredients":"seeds, sunflower seed kernels, dried<br>pumpkin, raw<br>oats<br>quinoa, uncooked<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>raisins, seeded<br>nuts, pecans<br>apricots, dried, sulfured, uncooked<br>apples, raw, with skin<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Mix all ingredients together and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/58903/muesli"},{"id":"58806","title":"Cranberry Almond \"Raincoast\" Crisps","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>milk, buttermilk, fluid, cultured, lowfat<br>sugars, brown<br>honey<br>cranberries, dried, sweetened<br>nuts, almonds<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sesame seeds, whole, dried<br>seeds, flaxseed","directions":"Preheat oven to 350 F.<br>Place dried cranberries in a small glass bowl with 1 2 TB orange juice and heat in the microwave for 30 seconds.<br>Drain before using.<br>Measure all fruits, nuts and seeds into medium bowl, set aside.<br>In a large bowl, stir together the flour, baking soda and salt.<br>Add the buttermilk, brown sugar and honey to flour mixture and stir a few strokes.<br>Add the drained cranberries, almonds, pumpkin seeds, sesame seeds, and flax seed meal and stir just until blended.<br>Pour the batter into two 8x4 loaf pans that have been sprayed with nonstick spray.<br>Bake for about 35 minutes, until golden and springy to the touch.<br>Remove from the pans and cool on a wire rack.<br>The cooler the bread, the easier it is to slice really thin.<br>You can leave it until the next day or chill in the refrigerator.<br>Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet.<br>Heat the oven heat to 300 F and bake them for about 15 minutes, then flip them over and bake for another 15 minutes, until crisp and deep golden.<br>Place on racks; if still flexible, return to oven for another 10 minutes.<br>Try not to eat them all at once.","url":"https://recipe.bluelayer.org/recipe/58806/cranberry-almond-raincoast-crisps"},{"id":"58762","title":"Roasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>sauce, worcestershire<br>salt, table<br>spices, pepper, red or cayenne","directions":"Preheat oven to 350 degrees F. Place seeds on a baking sheet and top with seasonings.<br>Stir until seeds are well coated, adding more Worcestershire sauce if they arent all damp.<br>Place in the oven for about 20 minutes, stirring every 5 minutes until deep golden brown and crispy.","url":"https://recipe.bluelayer.org/recipe/58762/roasted-pumpkin-seeds"},{"id":"58750","title":"Sopa Mexicana De Flor De Calabaza","ingredients":"pumpkin, raw<br>squash, summer, zucchini, includes skin, raw<br>butter, without salt<br>tomatoes, red, ripe, raw, year round average<br>cream, whipped, cream topping, pressurized","directions":"Put one of the 1/2 cup butter in a pan and add the maize grains, add the zuccini and the flowers, fry in the butter just until the vegetables make stock, add the epazote and salt.<br>A while in a sauce pan put the other 1/2 cup of butter, add the onion chopped (or better if made a pure too) let the butter apears on top, add the red tomatoes pure.<br>Cook until seasoning, adding salt and pepper and chicken cubes.<br>Be careful with the salt.<br>When the red sauce is ready add to the soup and add 3 cups of water, add the chiles cutted in pieces, if you use poblanos instead of jalapenos you will need to peel them before as usual.<br>Let cook until the vegetables are soft and just two minutes before serve add the cream, with cream the soup don't have to boil.","url":"https://recipe.bluelayer.org/recipe/58750/sopa-mexicana-de-flor-de-calabaza"},{"id":"58720","title":"Whole Lotta Nuts Granola","ingredients":"oats<br>nuts, almonds<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>nuts, pine nuts, dried<br>nuts, pecans<br>spices, cinnamon, ground<br>salt, table<br>butter, without salt<br>honey<br>vanilla extract<br>raisins, seeded<br>cranberries, dried, sweetened","directions":"Preheat oven to 325 degrees F.<br>In a large bowl stir together oats, almonds, coconut, pumpkin seeds, sunflower seeds, pecans, cinnamon and salt.<br>In a small saucepan melt butter with honey over low heat, stirring.<br>Add vanilla and pour butter mixture over oat mixture and stir until combined well.<br>On a large baking sheet, spread the granola evenly in a thin layer.<br>Bake, stirring every 5 minutes to keep from sticking or burning, until golden brown and crisp, about 20 minutes.<br>(Do not overbake; the granola will crisp more when cooled.)<br>Cool the granola on the pan on top of the stove and stir in dried fruits.<br>Granola may be kept in an airtight container at room temperature for up to 1 week.<br>Serve at room temperature in a bowl with milk, or as a snack.","url":"https://recipe.bluelayer.org/recipe/58720/whole-lotta-nuts-granola"},{"id":"58664","title":"Pumpkin Spice Oatmeal Cookies (Egg-Free, Milk-Free, Gluten-Free,","ingredients":"pumpkin, raw<br>sugars, brown<br>syrup, maple, canadian<br>pumpkin, raw<br>oats","directions":"Preheat oven to 350F.<br>In a medium bowl, combine pumpkin pie filling, brown sugar, maple syrup and pumpkin pie spice.<br>Then stir in oats until thoroughly combined.<br>Onto a greased cookie sheet, drop cookie dough by heaping teaspoonfuls.<br>Gently flatten cookie mounds to 1/2 inch thickness.<br>Bake for 14-16 minutes or until cookie bottoms are light brown, and tops are no longer shiny.","url":"https://recipe.bluelayer.org/recipe/58664/pumpkin-spice-oatmeal-cookies-egg-free-milk-free-gluten-free"},{"id":"58635","title":"Pumpkin Scones","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>pumpkin, raw<br>salt, table<br>pumpkin, raw<br>pumpkin, raw<br>vanilla extract<br>sugars, powdered<br>syrup, maple, canadian<br>pumpkin, raw","directions":"Preheat the oven to 425 degrees F and line a baking sheet with a silicone mat or parchment paper.<br>In a large mixing bowl, whisk the flour, brown sugar, baking powder, pumpkin pie spice and salt together to aerate them.<br>Gently stir in the pumpkin puree, coffee creamer and vanilla until a soft dough starts to form.<br>Turn out the dough on to a clean, floured surface.<br>Knead the dough for 4 to 5 turns to bring it together into a uniform ball.<br>Gently flatten the ball and pat it out into thin circle.<br>Use a knife to cut the circle into 8 equal wedges.<br>Do this by quartering the circle and then cutting each quarter in half.<br>Transfer the wedges to the lined baking sheet and bake the scones for 14-15 minutes.<br>While the scones bake, prepare the simple glaze.<br>Simply combine the powdered sugar, maple syrup and pumpkin pie spice in a shallow bowl and stir it all together until it becomes a smooth glaze.<br>When the scones are done, take them out and let them cool on the sheet for a minute.<br>Take each slightly cooled scone and dip the tops of them in the glaze to coat them.<br>Transfer them to a rack to finish cooling.<br>Make sure there is a sheet of aluminum foil underneath to catch the drippings.<br>It makes clean up so much easier.<br>Serve with some great tea or coffee for an amazing breakfast treat or afternoon snack!","url":"https://recipe.bluelayer.org/recipe/58635/pumpkin-scones"},{"id":"58504","title":"Oatmeal Pumpkin Breakfast Smoothie","ingredients":"pumpkin, raw<br>oats<br>pumpkin, raw<br>syrup, maple, canadian<br>sweetener, herbal extract powder from stevia leaf<br>yogurt, greek, plain, nonfat<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place all ingredients in a blender and process until smooth.","url":"https://recipe.bluelayer.org/recipe/58504/oatmeal-pumpkin-breakfast-smoothie"},{"id":"58439","title":"Gluten-Free Butternut Mac and Cheese","ingredients":"salt, table<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>cheese, parmesan, hard<br>cheese, cheddar<br>oil, olive, salad or cooking<br>shallots, raw<br>spices, garlic powder<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>squash, winter, butternut, raw<br>spices, pepper, black<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>cheese, parmesan, hard<br>spices, thyme, dried<br>oil, olive, salad or cooking","directions":"Set a large pot of water over high heat and keep salt and pasta nearby.<br>Set cream cheese and cheddar out to come closer to room temperature.<br>Heat oil over medium in medium saucepan, then add shallots and cook 35 minutes, stirring occasionally, until well-browned.<br>Keep heat low enough that shallot doesnt burn.<br>Add garlic and saute another minute, until fragrant.<br>Add milk and squash and stir to mix; the squash wont be submerged in the milk.<br>Raise heat to medium high and cover.<br>Once boiling, reduce to low heat and keep covered.<br>Stir occasionally, simmering 1015 minutes, until squash is fork-tender.<br>Remove from heat and blend slightly cooled mixture with immersion blender or a standard blender until very smooth.<br>Combine squash puree in the saucepan with cheeses, 1 1/4 teaspoon salt, and 3/4 teaspoon white pepper, stirring until cheese melts.<br>Preheat oven to 375 degrees F.<br>Add 1/2 tablespoon salt to boiling water, then add pasta and stir.<br>Maintain a moderate boil.<br>For Trader Joes or Tinkyada brown rice penne or fusilli, cook 5 1/2 minutes, check for doneness, then boil up to 6 1/2 minutes until very firm but edible.<br>Turn off heat, let pasta rest in water for 30 seconds, then drain in a colander without rinsing.<br>Add cooked pasta to sauce and stir to combine well.<br>Spread mac and cheese in a lightly oiled 9 by 13-inch pan or baking dish.<br>Pulse pumpkin seeds in food processor 20 to 25 times to form coarse crumbs.<br>Combine crumbs with Parmesan, thyme, salt and pepper to taste, and olive oil or melted butter, using your fingers to work fat into the crumble.<br>Sprinkle topping over mac and cheese.<br>Bake 1520 minutes, until mac and cheese is hot and crumb topping is lightly browned.<br>If topping doesnt brown, broil for a minute or two.<br>Cool slightly before serving.","url":"https://recipe.bluelayer.org/recipe/58439/gluten-free-butternut-mac-and-cheese"},{"id":"58436","title":"Strawberry Muesli","ingredients":"strawberries, raw<br>oats<br>nuts, almonds<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sunflower seed kernels, dried<br>seeds, flaxseed<br>cranberries, dried, sweetened","directions":"Preheat oven to 110C, 225F, Gas Mark 1/4.<br>Blot juice from the strawberries with kitchen paper and lay them in a single layer on a baking tray lined with baking paper.<br>Place tray in preheated oven for 1 hour, remove and turn strawberries slices and then return to oven for a further 1 to 1 1/2 hours or until strawberries are crisp.<br>Mix together all other ingredients and then carefully stir in the cooled strawberries.<br>Keep in an airtight container for up to 3 weeks.<br>Suggested you serve using soy milk.","url":"https://recipe.bluelayer.org/recipe/58436/strawberry-muesli"},{"id":"58385","title":"Pumpkin Seed Bread","ingredients":"leavening agents, yeast, baker's, active dry<br>water, bottled, generic<br>wheat flour, white, all-purpose, unenriched<br>cornmeal, degermed, unenriched, yellow<br>salt, table<br>seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Dissolve 1/8 teaspoon of the yeast in 1 cup of the water.<br>Stir in 1 3/4 cups of the flour.<br>Cover with plastic wrap and let stand overnight in a warm spot.<br>Dissolve the remaining 1 teaspoon of yeast in 1/4 cup of the water.<br>Put 1 cup of the cornmeal in a large heatproof bowl.<br>Bring the remaining 1/4 cup of water to a boil, then stir it into the cornmeal and let cool.<br>Stir in the salt, both yeast mixtures and the remaining 1 1/3 cups of flour to make a soft dough.<br>Transfer to a floured surface and knead until smooth and elastic, about 15 minutes.<br>Knead in the pumpkin seeds.<br>Return the dough to the bowl, cover with plastic wrap and let rise for 1 hour.<br>Turn the dough out onto a work surface and gently fold 4 times.<br>Return the dough to the bowl, cover and let rise until doubled in bulk, about 1 hour.<br>Sprinkle a baking sheet with cornmeal.<br>Turn the dough out onto a work surface and divide in half.<br>Shape each half into a round loaf.<br>Set the loaves on the baking sheet and let rise until doubled in bulk, about 1 1/2 hours.<br>Set a pizza stone on the middle rack of the oven and preheat the oven to 500.<br>Fill a roasting pan with water and set it on the bottom rack.<br>Make 3 slashes in the tops of the loaves; transfer them to the stone and bake for 10 minutes.<br>Reduce the oven temperature to 450 and bake for 20 minutes longer.<br>Let the loaves cool on a rack for 45 minutes before slicing into eighths.","url":"https://recipe.bluelayer.org/recipe/58385/pumpkin-seed-bread"},{"id":"58343","title":"The Rummy Pumpkin","ingredients":"alcoholic beverage, distilled, rum, 80 proof<br>ice creams, vanilla<br>pumpkin, raw<br>syrup, maple, canadian<br>spartan, real semi-sweet chocolate baking chips,<br>salt, table<br>spices, cinnamon, ground","directions":"Combine all the ingredients in a cocktail shaker.<br>Fill with ice and shake well until the ice cream dissolves.<br>Pour into a chilled cocktail glass and garnish with a bit more cinnamon.","url":"https://recipe.bluelayer.org/recipe/58343/the-rummy-pumpkin"},{"id":"58303","title":"Vegan Pumpkin Scones With Maple Brown Sugar Glaze","ingredients":"sugars, brown<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>pumpkin, raw<br>margarine, regular, 80% fat, composite, stick, without salt<br>pumpkin, raw<br>raisins, seeded<br>sugars, brown<br>margarine, regular, 80% fat, composite, stick, without salt<br>soymilk, original and vanilla, unfortified<br>syrup, maple, canadian","directions":"In a large mixing bowl, combine dry ingredients (flour, sugar, baking powder, baking soda and pumpkin pie spice).<br>Cut in margarine, adding a bit at a time until mixed.<br>Add pumpkin and combine well.<br>Knead the dough in the bowl until well mixed.<br>Spray a cookie sheet with nonstick spray.<br>Flour your hands, and form the dough into small triangles, using about 1/8 cup of dough for each mini-scone.<br>Bake at 425 degrees for 10-12 minutes.<br>If the edges are turning brown, it's time to take them out!<br>Powder the brown sugar in a blender or food processor until it resembles confectioners sugar.<br>Melt the margarine in a small pot.<br>Remove from heat before the margarine burns, and add the powdered brown sugar, soy milk, and maple syrup.<br>Mix well.<br>Drizzle the glaze over the scones and allow to cool before serving (if you can wait that long!<br>).","url":"https://recipe.bluelayer.org/recipe/58303/vegan-pumpkin-scones-with-maple-brown-sugar-glaze"},{"id":"58186","title":"Pumpkin Spice Angel Food Cake","ingredients":"egg, white, raw, fresh<br>sugars, powdered<br>wheat flour, white, all-purpose, unenriched<br>pumpkin, raw<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>cream, whipped, cream topping, pressurized<br>salt, table<br>vanilla extract<br>sugars, granulated","directions":"Preheat oven to 350 degrees F.<br>In a measuring cup, measure out 1.5 cups of egg whites.<br>Let stand for 30 minutes.<br>In another bowl, combine your powdered sugar and flour.<br>Sift this mixture 3 times and then set aside.<br>In a small bowl combine the pumpkin puree, cinnamon and nutmeg.<br>Stir to combine and then set aside.<br>After the egg whites have set for 30 minutes, put them into your mixing bowl.<br>Add the cream of tartar, salt and vanilla extract to the egg whites and beat on high.<br>Slowly add the sugar to the egg whites.<br>Beat until the sugar dissolves and stiff peaks form.<br>By hand, carefully fold in the sifted flour and powdered sugar mixture 1/4 cup at a time.<br>Continue until all of the flour/sugar is incorporated.<br>Next, add the pumpkin and spice mixture to the batter.<br>Gently fold in until fully incorporated.<br>Gently spoon into an ungreased 10 inch tube pan and evenly spread the batter around.<br>Take a knife and cut through the batter a few times to remove air bubbles.<br>Place the cake in the oven and bake at 350F for 40-45 minutes.<br>The cake is done when you can press it lightly and it springs right back.<br>Once out of the oven, immediately invert the pan over a bottle until cooled.<br>Then remove it from the pan and serve!","url":"https://recipe.bluelayer.org/recipe/58186/pumpkin-spice-angel-food-cake"},{"id":"58171","title":"Nut-Free Trail Mix","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sunflower seed kernels, dried<br>cranberries, dried, sweetened<br>raisins, seeded<br>spartan, real semi-sweet chocolate baking chips,","directions":"Place pumpkin and sunflower seeds on a large baking sheet.<br>Roast seeds at 350 degrees F for 15 minutes.<br>Cool seeds for 1 hour.<br>In a large bowl, combine seeds, dried fruit, chocolate, and salt.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/58171/nut-free-trail-mix"},{"id":"58116","title":"Vickys Pumpkin Spiced Rice Krispie Treats","ingredients":"butter, without salt<br>pumpkin, raw<br>candies, marshmallows<br>pumpkin, raw<br>vanilla extract<br>salt, table<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Grease a baking tray or line with parchment paper<br>Melt the 3 tbsp sunflower spread in a heavy pan.<br>Add the pumpkin puree and warm through<br>Add 280g of marshmallows, vanilla, salt and pumpkin spice.<br>Stir until the marshmallows are melted then remove from the heat<br>Let the mixture cool for 10 minutes then fold in the remaining 50g marshmallows.<br>Let cool to room temperature.<br>It'll take around 30 minutes<br>Add the cereal and stir in, get it all coated well<br>Spoon the mixture into the greased tray and press it down.<br>Let it sit for 45 minutes then cut into squares and serve","url":"https://recipe.bluelayer.org/recipe/58116/vickys-pumpkin-spiced-rice-krispie-treats"},{"id":"58003","title":"Carrot Zucchini Bread","ingredients":"applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>carrots, raw<br>squash, summer, zucchini, includes skin, raw<br>sugars, granulated<br>egg substitute, powder<br>pumpkin, raw<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>orange juice, raw","directions":"Preheat oven to 350F<br>Grease and flour two 8x4 inch loaf pans.<br>Combine the first eight ingredients.<br>In another bowl, combine flour, baking powder, baking soda and salt; add alternately with orange juice to carrot mixture.<br>Pour into pans and bake for 45 minutes or until bread tests done with a wooden pick.<br>Cool for ten minutes before removing from pans to a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/58003/carrot-zucchini-bread"},{"id":"57963","title":"Pumpkin Pie Dip","ingredients":"cheese, parmesan, hard<br>sugars, powdered<br>pumpkin, raw<br>spices, cinnamon, ground<br>spices, ginger, ground","directions":"Place cream cheese and powdered sugar in bowl of an electric mixer and beat at medium speed until smooth.<br>Add pumpkin, cinnamon and ginger.<br>Beat until well combined.<br>Pour the dip into an airtight container, cover and chill for at least 8 hours before serving.<br>To serve, allow dip to stand at room temperature for about 30 minutes and serve with gingersnaps, apple slices and/or pear slices.<br>The dip will keep, covered and refrigerated, for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/57963/pumpkin-pie-dip"},{"id":"57961","title":"Squash Corn Muffins(Vegan)","ingredients":"cornmeal, degermed, unenriched, yellow<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>corn, sweet, white, raw<br>spices, basil, dried<br>molasses<br>water, bottled, generic","directions":"Have the corn partially thawed before starting.<br>Preheat oven to 375 degrees.<br>Mix all ingredients in large mixing bowl.<br>Don't overmix.<br>Pour batter into 18 lightly oiled muffin cups.Bake muffins for 25 minutes and allow to cool before removing from tins.","url":"https://recipe.bluelayer.org/recipe/57961/squash-corn-muffins-vegan"},{"id":"57950","title":"Pumpkin Spice Krispie Treats","ingredients":"butter, without salt<br>candies, marshmallows<br>pumpkin, raw<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"In a large saucepan, melt butter over low heat.<br>Add marshmallows and stir until completely melted.<br>Remove from heat.<br>Stir in pumpkin pie spice.<br>Add crispy rice cereal.<br>Stir until completely coated.<br>Using a buttered spatula or waxed paper, evenly press the rice mixture into a 13- x 9- x 2-inch baking pan coated with cooking spray.<br>Cool.<br>Cut into 2-inch squares.","url":"https://recipe.bluelayer.org/recipe/57950/pumpkin-spice-krispie-treats"},{"id":"57915","title":"Pumpkin Fudge","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>pumpkin, raw<br>spices, cinnamon, ground<br>candies, marshmallows<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>vanilla extract<br>candies, marshmallows<br>nuts, pecans","directions":"Spray a glass 9 x 13 inch pan with non-stick baking spray and set aside.<br>In a 3-quart saucepan, heat milk and sugar over medium heat.<br>Bring to a boil, stirring occasionally with a wooden spoon.<br>When it hits a boil mix in the pumpkin puree and cinnamon; bring back to a boil.<br>Stir in marshmallow creme and butter.<br>Bring to a slow boil.<br>Cook, stirring occasionally, for 18 minutes.<br>Remove from heat, and add the white chocolate chips and vanilla.<br>Stir until creamy and all of the chips are melted.<br>Pour into prepared pan.<br>Cool for 2 minutes then add the mini marshmallows and chopped pecans to the top.<br>Gently press down and let it completely cool.<br>Invert the bars out of the pan and cut into squares.<br>Store in a cool, dry place.","url":"https://recipe.bluelayer.org/recipe/57915/pumpkin-fudge"},{"id":"57861","title":"Pumpkin Pie Smoothie","ingredients":"yogurt, greek, plain, nonfat<br>pumpkin, raw<br>water, bottled, generic<br>sugars, brown<br>honey<br>pumpkin, raw<br>spices, nutmeg, ground","directions":"Combine yogurt, pumpkin, ice, brown sugar, honey, pumpkin pie spice and nutmeg in blender; blend until smooth.<br>Pour into glass.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/57861/pumpkin-pie-smoothie"},{"id":"57724","title":"Spicy Raisin Crispy Treats","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>candies, marshmallows<br>pumpkin, raw<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>raisins, seeded","directions":"Melt margarine&amp; marshmallows together over low heat until completely melted.<br>Remove from heat&amp; stir in pumpkin pie spice.<br>Mix well.<br>Add cereal&amp; raisins&amp; combine until evenly coated.<br>Press mixture into a 13\" X 9\" greased pan.","url":"https://recipe.bluelayer.org/recipe/57724/spicy-raisin-crispy-treats"},{"id":"57690","title":"Self-Crust Pumpkin Pie","ingredients":"egg substitute, powder<br>pumpkin, raw<br>sugars, granulated<br>sugars, brown<br>salt, table<br>spices, cinnamon, ground<br>wheat flour, white, all-purpose, unenriched<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>water, bottled, generic","directions":"Mix all ingredients except water together in a large bowl.<br>Gradually stir in water until well mixed.<br>Spray a 9-inch pan with cooking spray.<br>Pour batter into pan.<br>Bake at 350 for 45-55 minutes or until knife inserted 1 inch from the center comes out clean.<br>**Keep pie chilled after cooking.","url":"https://recipe.bluelayer.org/recipe/57690/self-crust-pumpkin-pie"},{"id":"57680","title":"Nutty Pumpkin Yeast Bread","ingredients":"water, bottled, generic<br>water, bottled, generic<br>oil, olive, salad or cooking<br>wheat flours, bread, unenriched<br>salt, table<br>sugars, granulated<br>leavening agents, yeast, baker's, active dry<br>seeds, sesame seeds, whole, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Make pumpkin juice by blending water with pumpkin puree or steamed pumpkin flesh with skin on (I include the seeds too because my blender is sharp.<br>).<br>Put into the bread machine the juice, oil, flour, salt, sugar, yeast, and sesame seeds.<br>Use the dough cycle.<br>Knead into the resulting dough the pumpkin seeds by hand.<br>(Else the green skins will fall off in the machine's spinning.<br>).<br>Form a ball, insert saved stem, with scissors cut slits 3 times (every 20 minutes) at the same places during one hour of proofing.<br>Spray water from time to time.<br>After it's become doubled in size (mine grew sideways,) spray some water and bake at 180degrees 20-30min.<br>(Or until the color is right and inside measures 80 degrees Celsius.<br>).","url":"https://recipe.bluelayer.org/recipe/57680/nutty-pumpkin-yeast-bread"},{"id":"57508","title":"Pumpkin Smoothie","ingredients":"bananas, raw<br>yogurt, greek, plain, nonfat<br>pumpkin, raw<br>water, bottled, generic<br>orange juice, raw<br>spices, cinnamon, ground","directions":"In blender puree all ingredients until smooth.<br>Pour into two glasses and serve.","url":"https://recipe.bluelayer.org/recipe/57508/pumpkin-smoothie"},{"id":"57505","title":"Chile Lime Popcorn","ingredients":"oil, olive, salad or cooking<br>salt, table<br>snacks, popcorn, air-popped (unsalted)<br>lime juice, raw<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>lime juice, raw<br>oil, olive, salad or cooking","directions":"Heat the oil and salt in a 4-quart pan (with lid) on medium-high heat.<br>Add the popcorn, cover and reduce the heat when it starts to pop.<br>Shake occasionally during popping, and remove from the heat when almost all of the kernels are popped.<br>Season with the chile lime powder, stir in the Chile Lime Pumpkin Seeds and serve.<br>Toss the pumpkin seeds with the chile lime powder and olive oil, making sure every single seed is coated.<br>Heat a small saute pan on medium-high heat.<br>Toast the pumpkin seeds until crispy, making sure not to burn them, about 3 minutes.<br>Cool and serve.<br>Yield: 1 cup","url":"https://recipe.bluelayer.org/recipe/57505/chile-lime-popcorn"},{"id":"57306","title":"Pie Crust For Fruit Cobbler Pie Recipe","ingredients":"spices, pumpkin pie spice<br>sugars, brown<br>wheat flour, white, all-purpose, unenriched<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>butter, without salt","directions":"Mix, cut in butter till coarse crumbs.<br>Sprinkle over pie and bake till golden.","url":"https://recipe.bluelayer.org/recipe/57306/pie-crust-for-fruit-cobbler-pie-recipe"},{"id":"57282","title":"Pumpkin Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>spices, cinnamon, ground<br>butter, without salt<br>nuts, pecans<br>cream, whipped, cream topping, pressurized<br>pumpkin, raw","directions":"Preheat the over to 425 degrees.<br>Sift together the dry ingredients.<br>Cut in the butter (or margarine), then stir in the pecans.<br>Stir together the cream and pumpkin.<br>Fold this mixture into the dry ingredients.<br>Be careful not to over mix, just moisten the dry ingredients.<br>Knead the dough on a lighly floured surface a few times.<br>After rolling out the dough until it is 1/2\" thick, use a 2\" biscuit cutter.<br>Bake about 20 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/57282/pumpkin-biscuits"},{"id":"57268","title":"Roasted Zucchini and Yellow (Summer) Squash","ingredients":"squash, summer, zucchini, includes skin, raw<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>oil, olive, salad or cooking<br>spices, garlic powder<br>salt, table<br>spices, pepper, black","directions":"Preheat oven to 450.<br>Grease roasting pan with olive oil.<br>Chop zucchini and yellow squash and put into large bowl.<br>Drizzle olive oil over squash.<br>Mix with a large spoon until squash is evenly coated.<br>Pour squash into roasting pan and spread it out until it evenly covers the pan.<br>Bake 15 to 20 minutes, stirring once until cooked through.","url":"https://recipe.bluelayer.org/recipe/57268/roasted-zucchini-and-yellow-summer-squash"},{"id":"57219","title":"Creamy Pumpkin Soup","ingredients":"onions, raw<br>soup, chicken broth or bouillon, dry<br>pumpkin, raw<br>cream, whipped, cream topping, pressurized","directions":"Wash, halve and scrape out seeds and fiber.<br>Peel and cube.<br>Cook, covered, in boiling water until tender (about 25 minutes).<br>Mash in blender or by hand and let drain in strainer for 30 minutes.<br>You'll need about 5 cups of cubed fresh pumpkin to yield enough cooked puree.<br>If you plan to use the pumpkin shell as the soup tureen, cook all the cubed pumpkin, saving any leftover puree for use in pies, breads or muffins.<br>To make the soup: Cook diced onion with stock in a large saucepan for about 10 minutes.<br>Add pumpkin puree and seasonings.<br>Process in blender or food processor until smooth.<br>Return to saucepan.<br>Add cream and heat through, but do not allow to boil.<br>Taste and adjust seasonings.<br>Ladle into pumpkin shell if desired, replace lid, and ladle into individual bowls at the table.<br>Garnish each with a dollop of whipped cream and sprinkle herbs if needed.","url":"https://recipe.bluelayer.org/recipe/57219/creamy-pumpkin-soup"},{"id":"57190","title":"Norm's Pumpkin Soup","ingredients":"cream, whipped, cream topping, pressurized<br>spices, nutmeg, ground<br>salt, table<br>sugars, brown<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>margarine, regular, 80% fat, composite, stick, without salt<br>onions, raw<br>soup, vegetable broth, ready to serve<br>pumpkin, raw","directions":"In soup pot melt margarine, then add your onions and cook until they become transparent.<br>Add all other ingredients except Cream.<br>Add mixtiure to Blender and puree.<br>After it has been pureed return mixture to soup pot and bring to a boil.<br>At this point you slowly add the cream as you pour cream into Pot mix constantly using your spoon.<br>Remove from heat and serve.","url":"https://recipe.bluelayer.org/recipe/57190/norms-pumpkin-soup"},{"id":"57186","title":"Little Pumpkin Tarts","ingredients":"wheat flour, white, all-purpose, unenriched<br>salt, table<br>butter, without salt<br>pumpkin, raw<br>cheese, feta","directions":"Rub the flour, salt &amp; butter till you have fine crumbs, then run your hands under a cold tap &amp; shake them dry over the dry mixture.Next, form the pastry into a ball &amp; wrap it in clingfilm &amp; chill for at least 30 minutes.<br>Meanwhile, steam the pumpkin until completly tender, you should be able to break it with a spoon.Immediately fold in the cheese &amp; set aside.<br>Season if necessary.<br>Preheat the oven to 200c/ fan 180c/gas 6, &amp; line a baking tray with baking parchment.<br>Roll out the pastry until about .5 cm thick 7 cut it into squares about the size of a small coaster.<br>Spoon a generously heaped tbsp of the pumpkin mixture into the centre of each square, then bring the corners of the pastry together so that they just meet in the middle.<br>Dont close it up completely.<br>Bake the tarts for 15 minutes, or until the pastry is golden.","url":"https://recipe.bluelayer.org/recipe/57186/little-pumpkin-tarts"},{"id":"57124","title":"Quick Vegan Pumpkin Spice Scones With Flax Seeds","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>sugars, granulated<br>salt, table<br>pumpkin, raw<br>oil, olive, salad or cooking<br>pumpkin, raw<br>vinegar, cider<br>seeds, flaxseed","directions":"Sift all the dry ingredients in a large bowl together.<br>Mix the wet ingredients with the flax seeds in another bowl, then add to the large bowl with the dry ingredients.<br>Mix the dough by hand, but don't over-mix.<br>It should be a little floury and crumbly.<br>Grease a cookie sheet with cooking spray then form small discs with the dough, about 9-10 of them, and space them out evenly.<br>Bake at 400F for 12-15 minutes or until set.","url":"https://recipe.bluelayer.org/recipe/57124/quick-vegan-pumpkin-spice-scones-with-flax-seeds"},{"id":"57084","title":"Pumpkin Granola","ingredients":"pumpkin, raw<br>milk, buttermilk, fluid, cultured, lowfat<br>syrup, maple, canadian<br>vanilla extract<br>pumpkin, raw<br>spices, cinnamon, ground<br>oats<br>nuts, almonds<br>nuts, pecans<br>sweetener, herbal extract powder from stevia leaf<br>raisins, seeded","directions":"1.)<br>In a medium bowl, mix: pumpkin, milk, sugar-free maple syrup, vanilla, and seasonings.<br>Whisk together well.<br>2.)<br>Add oats, almonds, pumpkin seeds, and stevia.<br>Mix until oats and nuts are evenly coated.<br>3.)<br>Spray a baking sheet with nonstick cooking spray.<br>Spread granola out in a thin layer over the baking sheet.<br>Bake at 275 degrees F for 1 hour and 15 minutes.<br>Cook a little longer for more crunchy granola, or a little shorter for chewy granola.<br>Stir in raisins after granola comes out of oven.<br>Keep in airtight container!","url":"https://recipe.bluelayer.org/recipe/57084/pumpkin-granola"},{"id":"57065","title":"Microwave Those Pumpkin Seeds !","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>salt, table","directions":"Take pulp off seeds, rince.<br>Put on plate--salt.<br>Nuke those seeds about 4-6 minutes (depending on your oven).<br>Cool--eat.","url":"https://recipe.bluelayer.org/recipe/57065/microwave-those-pumpkin-seeds"},{"id":"57043","title":"Microwave Pumpkin Butter","ingredients":"sugars, brown<br>water, bottled, generic<br>sugars, granulated<br>pumpkin, raw<br>pumpkin, raw","directions":"Microwave sugars, water and spice for 3 minutes after mixing.<br>Add pumpkin and mix again.<br>Microwave again for 5 minutes.<br>Let cool and refrigerate.<br>Will keep for a couple of weeks.","url":"https://recipe.bluelayer.org/recipe/57043/microwave-pumpkin-butter"},{"id":"56995","title":"Vegan Eggnog Waffles","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>beans, snap, green, raw<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>pumpkin, raw<br>eggnog<br>oil, olive, salad or cooking<br>syrup, maple, canadian<br>salt, table","directions":"Put the oatmeal (either regular or quick cooking) in the food processor and blend until fine.<br>Add the other dry ingredients (flours, spice, and baking powder) and pulse until combined.<br>Add the wet ingredients and pulse until well mixed.<br>Heat your waffle maker and grease in whichever way you prefer.<br>Cook the waffles until crispy.<br>I found that it took 5 minutes per batch.<br>Serve warm with more maple syrup.","url":"https://recipe.bluelayer.org/recipe/56995/vegan-eggnog-waffles"},{"id":"56906","title":"Deer Valley Granola","ingredients":"oats<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>seeds, sunflower seed kernels, dried<br>nuts, almonds<br>seeds, sesame seeds, whole, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>oil, canola<br>honey<br>vanilla extract","directions":"Preheat oven to 300*F.<br>Mix the rolled oats, milk powder, sunflower seeds, almonds, sesame seeds, pumpkin seeds and coconut in a large bowl.<br>Measure the oil in a 1 cup measure.<br>Swish it to coat up to the 3/4 cup mark, then add the honey to the mark.<br>Add the vanilla.<br>Pour the liquids over the dry ingredients and mix everything together using your hands.<br>Spread onto a large baking sheet, about 1/2 inch deep.<br>Bake 30 minutes or until golden brown, stirring after 15 minutes so the granola in the middle of the pan will brown evenly with the edges.<br>Cool and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/56906/deer-valley-granola"},{"id":"56780","title":"Roasted Pumpkin Seeds With Maple Syrup","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>syrup, maple, canadian<br>salt, table<br>spices, pepper, red or cayenne","directions":"Preheat oven to 425F.<br>Place all the ingredients in a bowl and toss well to coat.<br>Transfer seeds and any liquid to a parchment-lined baking sheet.<br>Spread out mixture evenly in a single layer.<br>Toast just until the seeds are golden brown and become fragrant, approximately 10-15 minutes.<br>Stir mixture occasionally to brown evenly.<br>WATCH OVEN CAREFULLY!<br>Let cool.<br>Once cooled, keep in airtight container.","url":"https://recipe.bluelayer.org/recipe/56780/roasted-pumpkin-seeds-with-maple-syrup"},{"id":"56707","title":"Candied Pumpkin Recipe","ingredients":"butter, without salt<br>pumpkin, raw<br>sugars, granulated<br>syrup, maple, canadian<br>spices, ginger, ground<br>spices, cinnamon, ground","directions":"Melt the butter in a large skillet over medium-low heat.<br>Cook the pumpkin in the butter until tender, about 20 minutes.<br>Add the sugar and stir until dissolved.<br>Stir in the syrup, ginger, and cinnamon; remove from heat and allow to cool.<br>Transfer to a bowl and cover.<br>Refrigerate at least 2 hours before serving.","url":"https://recipe.bluelayer.org/recipe/56707/candied-pumpkin-recipe"},{"id":"56630","title":"Holiday Pumpkin Bread","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>sugars, granulated<br>pumpkin, raw<br>oil, olive, salad or cooking<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>leavening agents, baking soda<br>salt, table<br>spices, nutmeg, ground<br>spices, cinnamon, ground<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, walnuts, english","directions":"Preheat oven to 350~.<br>Grease and flour two 8 X 4 inch loaf pans.<br>In a large bowl combine the flour, brown sugar, sugar, pumpkin puree, oil, coconut milk, baking soda, salt, nutmeg and cinnamon, stirring until just mixed.<br>Fold in nuts and flaked coconut.<br>Spoon batter into prepared pans and bake 1 hour and 15 minutes or until wooden pick inserted in center comes out clean.<br>Remove from oven and cool on wire rack for 10 minutes before removing from pan.<br>Cool completely on wire rack.<br>Wrap tightly to.<br>store.","url":"https://recipe.bluelayer.org/recipe/56630/holiday-pumpkin-bread"},{"id":"56608","title":"Healthy Living Granola","ingredients":"oats<br>nuts, almonds<br>nuts, pecans<br>sugars, brown<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sunflower seed kernels, dried<br>syrup, maple, canadian<br>water, bottled, generic<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>cranberries, dried, sweetened<br>raisins, seeded","directions":"Preheat oven to 275 F.<br>Combine Oats, Almonds, Pecans, Brown Sugar, Pepitas and Sunflower Seeds in a large bowl.<br>Combine Syrup, water and coconut oil in a medium bowl.<br>Pour Syrup mixture over the Oat mixture.<br>Stir until well combined.<br>Spread the mixture into a large roasting pan.<br>Bake for about 1 1/2 hours, stirring twice during baking.<br>Remove from the oven, stir in the Cranberries and the Raisins.<br>Let cool completely before storing.","url":"https://recipe.bluelayer.org/recipe/56608/healthy-living-granola"},{"id":"56593","title":"Homemade French Vanilla Creamer","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>water, bottled, generic<br>sugars, brown<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>butter, without salt<br>spices, cinnamon, ground","directions":"If you use Metric units, don't worry about exact conversions.<br>It doesn't matter.<br>It's the ratios that are more important than the exact measurements.<br>Heat up the milk and the water to moderately warm.<br>You could boil the milk for a short while, if you like, because this would caramelize the milk sugar a bit and actually enhance the flavor, since French Vanilla is actually a combination of vanilla with a caramel overtone.<br>I just heated the milk and water in two batches in a 2 cup (1/2 liter) Pyrex cup in the microwave (1-2 minutes).<br>Just make sure the liquid is not too hot, because powdered milk does not mix well with boiling liquid.<br>If you boil the milk, let it cool considerably before using.<br>Blend the sugar, milk powder &amp; cinnamon together.<br>Add the milk and water to a blender and turn it on to one of the slower speeds.<br>I used \"puree\" on my unit.<br>Slowly add the sugar milk powder mix and blend until dissolved.<br>About a minute will suffice.<br>Add the melted butter or butter substitute, vanilla extract &amp; cinnamon and blend for a few seconds more to incorporate.<br>That's it.<br>Scoop off and suck down the delicious foam on top and put the liquid into a container.<br>Refrigerate and enjoy!<br>If you want to use the light brown sugar but only have white, you can add up to 1 T of molasses, refiner's syrup or dark corn syrup.<br>I suppose you could even use maple syrup, but that will obviously change the taste complex.<br>Of course, you might like that!<br>This could be made with all water and 2 1/3 times the milk powder.<br>However, to enhance the creaminess, the butter or butter substitute should be doubled, as most milk powder is non-fat.<br>I like a lot of milk in coffee, so these proportions work for me.<br>If you use less milk or creamer in your coffee, but want it sweeter, you could add as much as 50% more sugar.<br>Alternative flavors: Replace the Vanilla with Almond Extract; Almond and some Orange Extract; Rum Flavoring, Hazelnut or Black Walnut or whatever you desire.<br>The cinnamon should not overpower the vanilla in this version, but feel free to double or triple the cinnamon if you like it.<br>Try replacing the Vanilla with double that amount of Pumpkin Pie Spice mix.<br>There are no rules here!<br>Experiment with the flavors you enjoy, but within the flavoring quantities listed.<br>Nutritional Considerations: Of course, the sugar is not the best thing for you.<br>But, there doesn't seem to be any reason why you couldn't replace the sugar with one of the \"measure for measure\" sugar substitutes either, though I haven't tried it yet.<br>The idea of using the milk powder is that it increases the creamy taste, and doubles the milk solids &amp; proteins of the milk (known as \"Tiger's Milk\") without increasing the fat content.<br>I used a butter substitute spray made from olive oil, so that helps.<br>Lactose intolerant persons could add \"Lactaid\" enzyme, I suppose, though I assume few people would have a problem with an ounce, or so, of a lactose containing product.","url":"https://recipe.bluelayer.org/recipe/56593/homemade-french-vanilla-creamer"},{"id":"56471","title":"Spiced Autumn Caramel Corn","ingredients":"snacks, popcorn, air-popped (unsalted)<br>nuts, pecans<br>leavening agents, baking soda<br>spices, pepper, red or cayenne<br>pumpkin, raw<br>sugars, granulated<br>butter, without salt<br>salt, table<br>vanilla extract","directions":"Mist a large bowl with cooking spray, pour in the popcorn and sprinkle the pecan halves across the top.<br>Set aside.<br>In a small bowl, whisk together the baking soda, cayenne pepper and pumpkin pie spice.<br>In a medium saucepan, mix together the sugar, butter, salt and 1/4 cup of water.<br>Cook over high heat without stirring for 10-14 minutes, until the mixture becomes a light golden-yellow caramel.<br>Remove from the heat and stir in the vanilla extract.<br>Next, carefully whisk in the baking-soda mixture.<br>Pour the caramel mixture over the popcorn &amp; quickly toss the caramel and popcorn together until the popcorn is evenly coated.<br>Spread the popcorn onto two large baking sheets, break apart any large clumps, and allow to cool to room temperature.","url":"https://recipe.bluelayer.org/recipe/56471/spiced-autumn-caramel-corn"},{"id":"56467","title":"Dark Chocolate Bark with Pistachios, Sweetened Dried Cherries, and Pumpkin Seeds","ingredients":"nuts, pistachio nuts, raw<br>cherries, sweet, raw<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Line an 11\" x 17\" baking sheet with parchment paper.<br>Combine pistachios, dried cherries, and pumpkin seeds in a bowl.<br>Set aside 1/2 cup of mixture.<br>To temper chocolate: Using a microwave, place 3/4 of chocolate in a microwave-safe glass or ceramic bowl (set aside remaining chocolate).<br>Program microwave at 50 percent power.<br>With bowl uncovered, heat chocolate for 30 seconds and then stir with a rubber spatula.<br>Repeat, heating for 30 seconds and then stirring, until almost all the chocolate in the bowl is melted, about 4 minutes total.<br>Using an instant-read thermometer, check temperature of chocolate.<br>It should be no more than 115 degrees.<br>If it hasn't reached desired temperature, continue to heat (in 10-second increments).<br>Then add reserved chocolate and stir constantly until completely melted and smooth and thermometer reads 88 degrees to 90 degrees.<br>Chocolate is now tempered.<br>Stir nut mixture into bowl containing chocolate.<br>Using an offset spatula, spread chocolate in an even layer, about 1/4 inch thick, on the parchment.<br>Sprinkle with reserved 1/2 cup nut mixture.<br>Allow bark to cool until hard, at least 20 minutes.<br>Break into irregular pieces.<br>Wrap in gift boxes or airtight tins lined with decorative waxed paper, or place in cellophane bags and tie with ribbon.<br>Chocolate bark will last several weeks.","url":"https://recipe.bluelayer.org/recipe/56467/dark-chocolate-bark-with-pistachios-sweetened-dried-cherries-and-pumpkin-seeds"},{"id":"56455","title":"Steamed Winter Squash with Butter","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>water, bottled, generic<br>butter, without salt<br>salt, table","directions":"Remove the seeds of the squash.<br>Slice the squash into about 2cm thick slices.<br>Heat a pan of water and put in the squash pieces.<br>Cover with a lid and cook at medium heat, but make sure not to boil away the water.<br>Top up with water as required.<br>When the squash is cooked, drain out all the hot water from the pan.<br>Add butter or margarine into the pan and fry the squash.<br>Finally, add salt and pepper to taste.","url":"https://recipe.bluelayer.org/recipe/56455/steamed-winter-squash-with-butter"},{"id":"56451","title":"Sweet Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>butter, without salt<br>sugars, granulated<br>spices, cinnamon, ground","directions":"Remove all the pulp and strings from the pumpkin seeds, then wash and thoroughly dry the seeds.<br>Preheat oven to 350 degrees F (175 degrees C).<br>Line a baking sheet with parchment paper.<br>Place the melted butter in a bowl, toss the seeds in the butter to coat, and pour them onto the prepared baking sheet.<br>Sprinkle about 2 tablespoons of sugar and 1 teaspoon cinnamon over the seeds, stir the seeds around to mix the coating, and spread them into a single layer.<br>Bake the seeds in the preheated oven for 5 minutes.<br>Remove the seeds from the oven, and sprinkle them with another coating of 2 tablespoons sugar and 1 teaspoon cinnamon, mixing the seeds together and spreading them out as before.<br>Bake 5 more minutes.<br>Repeat the coating and baking step one more time, and bake the seeds for 5 more minutes.<br>Sprinkle the seeds with the remaining 2 tablespoons of sugar, mix, and bake the sugar coating onto the seeds, about 10 more minutes.<br>Let the seeds cool on the baking sheet before eating.","url":"https://recipe.bluelayer.org/recipe/56451/sweet-pumpkin-seeds"},{"id":"56440","title":"Marshmallow-Pumpkin \"Pie\"","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pumpkin, raw<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>candies, marshmallows","directions":"Add milk gradually to flavored drink mix and spices in mug, stirring until dissolved.<br>Stir in marshmallow creme until well blended.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/56440/marshmallow-pumpkin-pie"},{"id":"56437","title":"Pumpkin Spice Cake (Dairy- and Egg-Free)","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spices, cinnamon, ground<br>spices, cloves, ground<br>spices, nutmeg, ground<br>oil, olive, salad or cooking<br>vinegar, distilled<br>vanilla extract<br>pumpkin, raw<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Combine all ingredients in a bowl in the order listed up to the pumpkin puree.<br>Add the rice milk, stirring slowly.<br>Add more or less depending on desired consistency.<br>Pour batter into a greased 8 X 8 baking pan.<br>The batter may be thick and you may need to gently shimmy the pan in order to have it spread out entirely.<br>Bake in an oven pre-heated to 350F degrees for 30 minutes.<br>You may want to check it at 25 minutes if you a) used a different sized pan or b) made the batter slightly thinner.","url":"https://recipe.bluelayer.org/recipe/56437/pumpkin-spice-cake-dairy-and-egg-free"},{"id":"56393","title":"Jack O'Lantern Biscuits Taste of Home","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>butter, without salt<br>sweet potato, raw, unprepared<br>cream, whipped, cream topping, pressurized","directions":"In a large bowl, combine the flour, baking powder, and salt.<br>Cut in butter until mixture resembles coarse crumbs.<br>In a small bowl, combine sweet potatoes and cream until smooth.<br>Add to dry ingredients just until moistened.<br>Turn onto a lightly floured surface and knead 8 to 10 times.<br>pat or roll to 1/2 inch thickness and cut with a floured 2 inch pumpkin-shaped cookie cutter.<br>Place 2 inches apart on lightly greased baking sheets.<br>Bake at 425 for 16 to 20 minutes or until edges are browned.<br>Remove from pans to wire racks.<br>Serve warm.","url":"https://recipe.bluelayer.org/recipe/56393/jack-olantern-biscuits-taste-of-home"},{"id":"56346","title":"Pumpkin Oatmeal","ingredients":"oats<br>beverages, almond milk, unsweetened, shelf stable<br>water, bottled, generic<br>pumpkin, raw<br>honey<br>nuts, walnuts, english<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a small saucepan bring oats, almond milk and water to a boil.<br>As soon as the liquid begins boiling stir and turn the heat down to medium-low.<br>As the oats are cooking stir every once in a while to prevent sticking to the bottom of the pan.<br>When most of the liquid has absorbed stir in the pumpkin puree, followed by the honey.<br>Continue cooking until the oatmeal reaches your desired consistency.<br>You can use the timing on the container of oats as a guideline.<br>Eat plain, or top with the optional chopped nuts and/or chocolate chips.","url":"https://recipe.bluelayer.org/recipe/56346/pumpkin-oatmeal"},{"id":"56261","title":"Maple Pumpkin Chocolate Chip Energy Bars","ingredients":"beans, snap, green, raw<br>pumpkin, raw<br>syrup, maple, canadian<br>spices, cinnamon, ground<br>salt, table<br>oats<br>wheat flour, white, all-purpose, unenriched<br>raisins, seeded<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees.<br>In a food processor, combine the beans, pumpkin, syrup, spice, and salt and blend until very smooth.<br>Add the flour and pulse to combine.<br>Add the oats and pulse to combine.<br>Transfer to a large bowl.<br>Add the cereal and chocolate chips, ans stir to combine.<br>If the mixture seems spreadable, you're good.<br>If it's too dry, add 1/4 c water.<br>If too runny, add an additional 1/4 c flour.<br>Grease a 9x13 pan.<br>Spread the mixture in the pan.<br>Have a small cup of water nearby and dip your spatula in the water to make it easier to spread the mixture in the pan, or pat it out with your hands.<br>Bake for 15 to 18 minutes.<br>Let cool and then cut into 1-2-inch squares.<br>Remove from the pan, wrap individually in plastic wrap and keep in refrigerator.","url":"https://recipe.bluelayer.org/recipe/56261/maple-pumpkin-chocolate-chip-energy-bars"},{"id":"56239","title":"Pumpkin Pie Cocktail","ingredients":"alcoholic beverage, distilled, vodka, 80 proof<br>pumpkin, raw<br>cream, whipped, cream topping, pressurized","directions":"Shake all in a cocktail shaker with ice.<br>Strain into a Martini glass.<br>Garnish with sprinkled nutmeg and a cherry.","url":"https://recipe.bluelayer.org/recipe/56239/pumpkin-pie-cocktail"},{"id":"56221","title":"Sesame Seed Bread (Bread Machine)","ingredients":"water, bottled, generic<br>oil, sesame, salad or cooking<br>sugars, granulated<br>salt, table<br>wheat flours, bread, unenriched<br>seeds, sesame seeds, whole, dried<br>seeds, sunflower seed kernels, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>leavening agents, yeast, baker's, active dry<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>seeds, sesame seeds, whole, dried","directions":"Place the first four ingredients into your bread machine pan in the order they are listed above.<br>Mix the flour with the seeds and pour into the pan, followed by the yeast.<br>Set the programme to 'DOUGH'.<br>When the cycle has finished, (my machine takes 90 minutes) transfer the dough to a floured surface, knead about 5 times then shape as you like (round, oval, loaf, etc.)<br>Place the dough on a lightly oiled baking sheet and cover it with a piece of oiled cling film/plastic wrap.<br>Leave it to prove until it has almost doubled in size (about an hour).<br>Preheat the oven to 200C/400F<br>Using the point of a sharp knife, cut 4-5 slashes in the loaf no more than 1/4 inch deep, making a simple design of your choice.<br>(ex: / / / / or XXXX, etc.<br>).<br>Brush the dough gently with the milk then sprinkle the sesame seeds over the top.<br>Bake for 25 minutes or until it has turned golden brown.<br>Transfer the loaf to a wire rack and leave it to cool a little before slicing.","url":"https://recipe.bluelayer.org/recipe/56221/sesame-seed-bread-bread-machine"},{"id":"56182","title":"Pumpkin Pie Steel Cut Oats/Oatmeal for Slow Cooker","ingredients":"oats<br>milk, buttermilk, fluid, cultured, lowfat<br>water, bottled, generic<br>salt, table<br>spices, cinnamon, ground<br>spices, ginger, ground<br>spices, nutmeg, ground<br>spices, cloves, ground<br>pumpkin, raw<br>sugars, brown","directions":"Combine oats, milk, water, salt and 1/4 tsp cinnamon in a crock pot or slow cooker.<br>Cook on low overnight or until thickened.<br>If it still looks a bit watery, it will thicken more as it cools.<br>Stir the remaining 1/8 tsp cinnamon, ginger, nutmeg and cloves into the pumpkin puree, then stir into oatmeal along with the brown sugar.<br>Top with blueberries or other fruit, and additional brown sugar or cinnamon sugar if desired.<br>Note: I'm not sure where my notes went (entered in \"recipe description\" in 'zaar) but this is the recipe as given to me.<br>Definitely adjust spices &amp; sugar to your taste.<br>I use more than double the recommended spice amounts, and top with additional brown sugar!","url":"https://recipe.bluelayer.org/recipe/56182/pumpkin-pie-steel-cut-oats-oatmeal-for-slow-cooker"},{"id":"56153","title":"Pumpkin Spice Oatmeal","ingredients":"water, bottled, generic<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>honey<br>pumpkin, raw<br>spices, cinnamon, ground<br>pumpkin, raw<br>salt, table","directions":"Soak oats overnight.<br>In a pan, heat evaporated milk for 1 minute.<br>Add oats, honey, pumpkin, spice, cinnamon, and optional salt.<br>Cook for about 5 minutes or until desired doneness.<br>Have a great morning!","url":"https://recipe.bluelayer.org/recipe/56153/pumpkin-spice-oatmeal"},{"id":"56151","title":"Sweet Vanilla Cinnamon Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>butter, without salt<br>sugars, granulated<br>spices, cinnamon, ground<br>sugars, granulated<br>vanilla extract","directions":"Preheat oven to 275 degrees F (135 degrees C).<br>Place seeds in a mixing bowl.<br>Pour melted butter over seeds; stir to coat.<br>Combine 1 teaspoon vanilla sugar (see Cook's Note), 1 teaspoon cinnamon, and 1/2 teaspoon white sugar in a small bowl; mix well.<br>Stir in vanilla extract.<br>Spread sugar mixture over seeds, stirring to coat evenly.<br>Spread seeds over a baking sheet in a single layer.<br>Combine 1 teaspoon vanilla sugar and 1 teaspoon cinnamon in a small bowl; sprinkle over seeds.<br>Bake seeds in the preheated oven for 30 minutes.<br>Remove baking sheet from oven, stir seeds, and spread evenly on baking sheet again.<br>Combine 1 teaspoon vanilla sugar and 1 teaspoon cinnamon in small bowl and sprinkle over seeds.<br>Return seeds to oven for 30 more minutes.<br>Remove seeds from oven.<br>Sprinkle remaining 1/2 teaspoon vanilla sugar over seeds, and return to oven for 5 minutes.<br>Remove from oven, pour into a serving bowl, and serve warm.","url":"https://recipe.bluelayer.org/recipe/56151/sweet-vanilla-cinnamon-pumpkin-seeds"},{"id":"56068","title":"Six Seed Soda Bread","ingredients":"seeds, sunflower seed kernels, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sesame seeds, whole, dried<br>spices, poppy seed<br>seeds, flaxseed<br>spices, fennel seed<br>nuts, almonds<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>leavening agents, baking soda<br>sugars, brown<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 375F<br>In a small bowl combine all the seeds and set aside.<br>Combine the flours, baking powder, salt, baking soda, and brown sugar in a large bowl.<br>Add all but 2 tablespoons of the seeds.<br>Stir the sour milk/buttermilk (recommend using smaller amount and gradually add more milk as needed) into the dry ingredients just to blend (dough will be sticky).<br>Turn out dough on to a well floured board and knead about 5 times, just enough to pull it together into a loose ball.<br>(over kneading will make the bread tough).<br>Place the dough on a lightly floured baking sheet and mark it with a deep cross across the top, cutting two-thirds to the way through the loaf with a serrated knife.<br>Brush with a little milk and sprinkle with the remaining 2 tablespoons of seeds.<br>Bake for 35 to 45 minutes or until it sounds hollow when tapped on the bottom.<br>Cool on rack.","url":"https://recipe.bluelayer.org/recipe/56068/six-seed-soda-bread"},{"id":"56058","title":"Toasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>oil, olive, salad or cooking<br>salt, table","directions":"Preheat oven to 325 degrees F (165 degrees C).<br>Spread the pumpkin seeds on a medium baking sheet.<br>Drizzle with oil.<br>Sprinkle with salt.<br>Bake 45 minutes in the preheated oven, stirring occasionally, until lightly toasted.","url":"https://recipe.bluelayer.org/recipe/56058/toasted-pumpkin-seeds"},{"id":"56045","title":"Apple Cider Frosting","ingredients":"butter, without salt<br>apples, raw, with skin<br>spices, cinnamon, ground<br>sugars, powdered","directions":"Mix butter and apple cider in mixer until combined.<br>Make sure that apple cider is not cold.<br>Add pumpkin pie spice or cinnamon, mix throughly.<br>Add powdered sugar slowly.<br>This will be pretty thin (like a glaze) so add more powdered sugar if needed.","url":"https://recipe.bluelayer.org/recipe/56045/apple-cider-frosting"},{"id":"56037","title":"Oregon Trail Mix","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>nuts, hazelnuts or filberts<br>nuts, walnuts, english<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>nuts, almonds<br>seeds, sunflower seed kernels, dried<br>peaches, yellow, raw<br>raisins, seeded<br>cranberries, dried, sweetened","directions":"Note: all ingredient amounts are estimated.<br>Please feel free to adjust the proportions to your preference.<br>The ingredient's list is merely a basic guideline.<br>In a large bowl combine all ingredients and mix well.<br>Transfer to an airtight container.<br>Prep time does not include roasting the seeds/nuts.","url":"https://recipe.bluelayer.org/recipe/56037/oregon-trail-mix"},{"id":"55991","title":"Chef John's Pumpkin Seed Brittle","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>salt, table<br>sugars, granulated<br>syrups, corn, light<br>water, bottled, generic<br>butter, without salt<br>leavening agents, baking soda","directions":"Line a baking sheet with a silicone baking mat or parchment paper.<br>Stir pumpkin seeds and sea salt together in a bowl.<br>Stir sugar, corn syrup, and water together in a heavy-bottomed saucepan over medium-high heat.<br>Add butter and bring to a boil, whisking constantly.<br>Boil until mixture is dark golden, 10 to 15 minutes.<br>Remove saucepan from heat; whisk in baking soda.<br>Pour pumpkin seeds into sugar mixture and stir until well-combined.<br>Transfer pumpkin seed mixture to prepared baking sheet.<br>Place another silicone baking mat over the top of the pumpkin seed mixture and press down to make an even surface for the brittle.<br>Let harden for about 30 seconds; remove top baking mat.<br>Score surface with a knife to form desired shapes.<br>Cool to room temperature and break into pieces.","url":"https://recipe.bluelayer.org/recipe/55991/chef-johns-pumpkin-seed-brittle"},{"id":"55964","title":"Pumpkin Spice Granola","ingredients":"syrup, maple, canadian<br>honey<br>pumpkin, raw<br>oats<br>spices, cinnamon, ground<br>pumpkin, raw<br>spices, nutmeg, ground<br>spices, cloves, ground<br>nuts, almonds<br>cherries, sweet, raw<br>seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Preheat oven to 325 F. Into a measuring cup add the maple syrup, agave syrup or honey and pumpkin puree.<br>Im sure pumpkin pie filling would work too but you might have to adjust the spices.<br>Use a fork and stir to blend.<br>Set aside.<br>In a separate large bowl, add the oats and all the spices.<br>Stir it around a little to mix the spices into the oats.<br>Then add the almonds or your favorite nuts, the dried cherries (or whatever dried fruit you want) and the pumpkin seeds.<br>Stir around to combine.<br>Pour the syrup mixture over the oat mixture.<br>Divide the granola mixture onto two cookie sheets lined with parchment paper.<br>Bake at 325 F, stirring every 5-10 minutes until lightly toasted.<br>It should take about 20-30 minutes.<br>Do not over bake!<br>Remove pans from oven.<br>Remove the granola from the cookie sheets to cool.<br>I just grab the parchment paper by the corners and place on my counter.<br>When cooled, store in a tightly sealed container.","url":"https://recipe.bluelayer.org/recipe/55964/pumpkin-spice-granola"},{"id":"55910","title":"Pumpkin Juice","ingredients":"apples, raw, with skin<br>pumpkin, raw<br>apricots, dried, sulfured, uncooked<br>spices, cinnamon, ground<br>spices, cloves, ground<br>spices, ginger, ground<br>orange juice, raw","directions":"Bring all ingredients to a high simmer, just before it boils, stirring slowly with a wire whisk.<br>Strain through wire strainer, stirring with a spoon from the bottom to get all the thick parts through.<br>Keep in fridge until cold and serve cold.<br>Or can be served warm, up to you!<br>Just an FYI, Santa Cruz Organics sells apricot nectar and it runs between $3-4 for a bottle unless it's on sale.<br>For apple cider, get a good cloudy variety that stores usually sell in their produce or refrigerated section.<br>Don't just use apple juice.<br>I used fresh pumpkin that I had roasted the night before, but I'm sure you could use canned as well.<br>May even taste more 'pumpkin-y'.<br>Makes at least 12 good sized servings, probably more.","url":"https://recipe.bluelayer.org/recipe/55910/pumpkin-juice"},{"id":"55845","title":"Pumpkin Cheesecake Dip","ingredients":"cheese, parmesan, hard<br>pumpkin, raw<br>syrup, maple, canadian<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>spices, cloves, ground","directions":"In a mixing bowl, add all of the ingredients and beat until creamy and smooth.<br>You will have to scrape down the sides of the bowl periodically.<br>Pour into a serving bowl and refrigerate until ready to serve.<br>Serve with apples, graham crackers, cinnamon pita chips or whatever sounds good for dipping.","url":"https://recipe.bluelayer.org/recipe/55845/pumpkin-cheesecake-dip"},{"id":"55843","title":"Dutch Apple-Apricot Crumb Pie","ingredients":"spices, pumpkin pie spice<br>sugars, granulated<br>sugars, brown<br>wheat flour, white, all-purpose, unenriched<br>pumpkin, raw<br>apples, raw, with skin<br>apricots, dried, sulfured, uncooked<br>raisins, seeded<br>wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>pumpkin, raw<br>butter, without salt","directions":"Pie: Line baking sheet with foil.<br>Prepare crust according to package directions for 2 crusts.<br>On lightly floured surface roll all of dough into 11 inch circle.<br>Fit into 9 inch pie pan.<br>Trim and flute edge; refrigerate.<br>Place foil-lined baking sheet on rack in center of oven; preheat oven to 400 degrees F.<br>In bowl combine sugars, flour and spice.<br>Stir in apples, apricots and raisins; spoon into pie shell.<br>Place pie shell on baking sheet in oven.<br>Bake 15 minutes.<br>Reduce oven heat to 350 degrees F and bake for 1 hour.<br>Topping:<br>Combine flour, sugar and spice.<br>Stir in butter until crumbs form.<br>Remove pie from oven; top with crumbs.<br>Bake 25-30 minutes or until bubbly and lightly browned.<br>Cool on rack at least 4 hours before serving.","url":"https://recipe.bluelayer.org/recipe/55843/dutch-apple-apricot-crumb-pie"},{"id":"55774","title":"Harvest Pumpkin & Squash Soup","ingredients":"squash, winter, butternut, raw<br>pumpkin, raw<br>apples, raw, with skin<br>shortening, vegetable, household, composite<br>soup, chicken broth or bouillon, dry<br>onions, raw<br>spices, curry powder<br>salt, table<br>sugars, granulated<br>cream, fluid, heavy whipping","directions":"In a large pot, combine the squash, pumpkin, apple, onion and stock.<br>Bring to a boil, then simmer until the pumpkin and squash are soft, about 20 minutes.<br>Transfer the mix into a food processor and blend until smooth.<br>I did this in several batches.<br>Pour the processed soup into another pot or crock pot to reheat.<br>Simmer and add the cream, curry powder, salt and sugar.<br>Stir until all the ingredients are combined.<br>Serve hot or the soup can be refrigerated or frozen.","url":"https://recipe.bluelayer.org/recipe/55774/harvest-pumpkin-squash-soup"},{"id":"55743","title":"Dreikernebrot - German Rye and Grain Bread","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, yeast, baker's, active dry<br>water, bottled, generic<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>seeds, flaxseed<br>salt, table<br>water, bottled, generic<br>wheat flour, white, all-purpose, unenriched<br>seeds, sesame seeds, whole, dried<br>seeds, sunflower seed kernels, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>salt, table<br>leavening agents, yeast, baker's, active dry<br>honey","directions":"Start the starter and the overnight dough the evening before you make the bread.<br>To make the starter:<br>In a bowl, mix the flour, yeast and water until a dough ball forms.<br>Knead for 5 minutes.<br>The starter will rise slightly next day.<br>Place the dough in a bowl coated with cooking spray, cover with a plastic wrap and chill in the refrigerate.<br>To make the overnight dough:<br>In a bowl, mix together flours, flax seed, salt and water until a soft dough forms.<br>Wrap with a plastic wrap and let stay at room temperature overnight.<br>To make the bread:<br>Next day, take the starter out of the frige an hour before you start to make the bread.<br>Cut the starter and overnight dough into several small pieces and put them together in a mixing bowl with an electric dough hook.<br>Sprinkle 1/4 cup plus 2 tablespoons whole wheat flour over.<br>Place the sesame, sunflower, pumpkin seeds, salt and yeast that's mixed with 1 tablespoon water.<br>Knead all the ingredients together for about 8 minutes.<br>Add a little more flour if the dough seems stick to the bowl.<br>Transfer the dough into a large bowl coated with cooking spray.<br>Allow the dough to rise at a warm place until doubled in volume, 1 to 2 hours, depending on how warm your place it.<br>Either shape the dough into a round loaf, place it onto a cooking sheet; or place the dough into a greased loaf pan.<br>Do not knead the dough again.<br>Let it rise for another 1 to 2 hours until almost double.<br>Preheat the oven to 500F.<br>If you are making a round loaf, slash the top about 1/4 inch deep to draw a cross.<br>Pour 2 cups of boiling water into a separate loaf pan, and place into the oven, which makes steam during the baking.<br>Put the bread into the oven.<br>Turn oven down to 450F after 10 minutes and bake for 38 minutes.<br>Let cool in the cookie sheet or pan on a wire rack for about 10 minutes.<br>Remove onto the wire rack and cool completely.<br>Slice and serve.","url":"https://recipe.bluelayer.org/recipe/55743/dreikernebrot-german-rye-and-grain-bread"},{"id":"55710","title":"Pumpkin Protein Bites","ingredients":"spices, cinnamon, ground<br>water, bottled, generic<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>beverages, protein powder whey based<br>pumpkin, raw","directions":"Mix dry ingredients together then add wet.<br>Add water until it forms a doughy paste.<br>Roll into balls.<br>Freeze for 20-30 min.","url":"https://recipe.bluelayer.org/recipe/55710/pumpkin-protein-bites"},{"id":"55670","title":"Ranch Roasted Pumpkin Seeds","ingredients":"butter, without salt<br>salt, table<br>salad dressing, ranch dressing, regular<br>seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Preheat oven to 275 degrees F.<br>In shallow baking dish, stir together seeds, melted butter, salt &amp; ranch dressing mix.<br>Bake for 1 hour, stirring several times.","url":"https://recipe.bluelayer.org/recipe/55670/ranch-roasted-pumpkin-seeds"},{"id":"55655","title":"Pumpkin Smoothie","ingredients":"pumpkin, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>water, bottled, generic<br>sugars, brown<br>spices, cinnamon, ground<br>spices, ginger, ground<br>spices, cloves, ground<br>spices, nutmeg, ground","directions":"If you like your smoothie thick and slushy, freeze the pumpkin puree in ice cube trays or in dollops on a small baking pan lined with waxed paper.<br>Otherwise, simply use room temperature puree.<br>Combine pumpkin, milk, ice, brown sugar and spices in a blender and blend until smooth.<br>Pour into glasses and serve with a dash of ground cinnamon on top.","url":"https://recipe.bluelayer.org/recipe/55655/pumpkin-smoothie"},{"id":"55641","title":"Japanese (Kabocha) Pumpkin","ingredients":"pumpkin, raw<br>crustaceans, shrimp, raw (not previously frozen)<br>oil, canola<br>sugars, granulated<br>soy sauce made from soy (tamari)<br>water, bottled, generic","directions":"Cut pumpkin in half.<br>Clean out seeds and rinse leaving the skin on.<br>Cut into bite-sized pieces and set aside.<br>Combine remaining ingredients in a large pot over medium heat and stir until sugar dissolves.<br>Add pumpkin and simmer for 10 minutes, stirring once.<br>Continue to simmer another 10 minutes or until done.<br>Pumpkin is done when it is easily pierced with a fork or toothpick.<br>Do not overcook or the pumpkin will become mushy.<br>Dried shrimp, ebi, can be found in the oriental section of most supermarkets.<br>You can use shrimp bullion or fish stock instead.<br>Nutrition information: Calories 70, Fat 2 g., Cholesterol 6 mg., sodium 97 mg. 1 bread exchange.<br>ww points 2.","url":"https://recipe.bluelayer.org/recipe/55641/japanese-kabocha-pumpkin"},{"id":"55613","title":"Pumpkin Seed Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>water, bottled, generic<br>honey<br>oil, olive, salad or cooking<br>wheat flours, bread, unenriched<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, yeast, baker's, active dry<br>vital wheat gluten<br>salt, table<br>seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Place all ingredients in breach machine pan in recommended order.<br>Set to dough cycle.<br>About ten minutes into the cycle check the dough and add flour or water, if necessary.<br>When cycle is completed, shape as desired.<br>Let rise.<br>Preheat oven to 350 deg.<br>Bake until done.<br>A loaf may take 30 to 40 minutes, depending on shape.<br>Rolls will probably take 15 to 20 minutes.","url":"https://recipe.bluelayer.org/recipe/55613/pumpkin-seed-bread"},{"id":"55605","title":"Salted Caramel Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>candies, caramels<br>salt, table","directions":"Evenly spread pumpkin seeds on a large baking sheet covered with parchment paper.<br>The caramel at room temperature is usually a bit thick to pour over the seeds, so heat the caramel in a glass measuring cup for about 1015 seconds in the microwave.<br>With the help of a kitchen spoon, start pouring caramel over the pumpkin seeds, making sure its evenly distributed in a thin layer over the seeds.<br>Sprinkle with salt.<br>Bake at 350 degrees F for 810 minutes.<br>Let cool for 10 minutes and start breaking into bite-sized pieces.","url":"https://recipe.bluelayer.org/recipe/55605/salted-caramel-pumpkin-seeds"},{"id":"55594","title":"Pumpkin Pie Ice Cream","ingredients":"nuts, cashew nuts, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pumpkin, raw<br>water, bottled, generic<br>sweetener, syrup, agave<br>vanilla extract<br>spices, cinnamon, ground<br>spices, ginger, ground<br>spices, nutmeg, ground","directions":"In a high powered blender combine cashews, coconut milk, pumpkin, water and agave.<br>Blend ingredients on high speed until smooth.<br>Add vanilla, cinnamon, ginger and nutmeg and blend until thoroughly combined.<br>Pour mixture into an ice cream maker and process according to manufacturers instructions.<br>Serve!","url":"https://recipe.bluelayer.org/recipe/55594/pumpkin-pie-ice-cream"},{"id":"55568","title":"Fall Pumpkin Dip","ingredients":"cheese, parmesan, hard<br>sugars, brown<br>spices, ginger, ground<br>spices, nutmeg, ground<br>spices, cinnamon, ground<br>pumpkin, raw","directions":"In a food processor (or in a bowl by hand), pulse the cream cheese until smooth.<br>Add the sugar and spices and blend well.<br>Empty cream cheese mixture into a bowl, add the pumpkin puree, and mix well.<br>Refrigerate until ready to serve.","url":"https://recipe.bluelayer.org/recipe/55568/fall-pumpkin-dip"},{"id":"55416","title":"Pumpkin Pie Spice 4211","ingredients":"spices, cinnamon, ground<br>spices, ginger, ground<br>spices, cloves, ground<br>spices, nutmeg, ground","directions":"put all into a festive mason jar and shake it up until it's all mixed up.<br>keep in the airtight mason jar.as per picture.","url":"https://recipe.bluelayer.org/recipe/55416/pumpkin-pie-spice-4211"},{"id":"55376","title":"High Energy Mix","ingredients":"raisins, seeded<br>cranberries, dried, sweetened<br>apricots, dried, sulfured, uncooked<br>mango nectar, canned<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>nuts, almonds<br>seeds, sunflower seed kernels, dried<br>spices, pepper, red or cayenne","directions":"Combine all ingredients and mix well.<br>Separate into 1/3 cup portions.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/55376/high-energy-mix"},{"id":"55345","title":"Yeast Free Sugar Free Oil Free Pumpkin Whole Wheat Bread","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>water, bottled, generic<br>pumpkin, raw","directions":"Mix dry ingredients.<br>Do not sift the flour!<br>Mix liquids and add to dry.<br>Stir until there is no more dry flour.<br>Depending on the humidity of the air where you live you may need a little bit more or less liquid.<br>The dough should be moist but not sticky.<br>It may take a few minutes for the flour to fully absorb the liquid, so don't rush to add liquid or flour to it.<br>Score lightly the surface in a diamond or X shape to prevent splitting of the crust.<br>It is important not to overwork the dough.<br>Shape into a ball or an oval, with oiled hands.<br>Place in clean Bread Pan.<br>Bake for 40 minutes at 400F.","url":"https://recipe.bluelayer.org/recipe/55345/yeast-free-sugar-free-oil-free-pumpkin-whole-wheat-bread"},{"id":"55302","title":"Toasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>water, bottled, generic<br>salt, table<br>oil, olive, salad or cooking<br>spices, rosemary, dried","directions":"Rinse pumpkin seeds.<br>Boil water.<br>Add salt.<br>Pour seeds into boiling water.<br>Boil until seeds are soft.<br>(They should turn brownish-gray and many will slip to the bottom of the pot.<br>).<br>Drain the broiled seeds ion a colander, and pat seeds dry.<br>Put in a bpwl with olive oil, salt, and the rosemary.<br>Mix lightly.<br>Preheat your oven to 350 degrees.<br>Spread the seeds on a large cookie sheet covered with aluminum foil.<br>Make a single layer of seeds (don't have any little piles).<br>Put seeds in oven 20-30 minutes.<br>If the seeds turn brown, you are overcooking them.<br>They should look white and dry.<br>You do not need to turn theb seeds.<br>When finished, use a spatula to slide the seeds off the foil and into a bowl.<br>Allow to cool before little hands touch them.","url":"https://recipe.bluelayer.org/recipe/55302/toasted-pumpkin-seeds"},{"id":"55289","title":"Vanilla Rum Raisins","ingredients":"alcoholic beverage, distilled, rum, 80 proof<br>raisins, seeded","directions":"In a mason jar or other glass jar with tight fitting lid, add raisins and rum.<br>Store in a cool dark place for at least a month to let the raisins plump and the rum to get good and flavored.<br>Eat from the jar (if you dare!)<br>or use raisins and rum in your favorite recipes - especially tasty when added to oatmeal cookie recipes (leave out any vanilla, you won't need it) or even added to pumpkin bread.<br>Replace rum and raisins as necessary.<br>ENJOY!","url":"https://recipe.bluelayer.org/recipe/55289/vanilla-rum-raisins"},{"id":"55258","title":"Itoko-ni Pumpkin and Azuki bean","ingredients":"pumpkin, raw<br>jams and preserves, apricot<br>water, bottled, generic<br>soy sauce made from soy (tamari)","directions":"Cut the pumpkin in pieces (bite-size).<br>I prefer leaving some skin as in the photo.<br>Put the pumpkin in a pot, add the water and soy sauce and boil.<br>When boiled, cover with a lid and keep cooking for 10-15 minutes.<br>Turn the pumpkin in the middle if necessary.<br>When the pumpkin gets soft, add the bean jam and cook for about a couple of minutes.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/55258/itoko-ni-pumpkin-and-azuki-bean"},{"id":"55255","title":"The Best Roasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>butter, without salt<br>salt, table","directions":"Thats it.<br>Three simple ingredients.<br>Preheat your oven to 350 degrees F.<br>Get started by laying the cleaned seeds onto a large roasting pan, spreading them out.<br>You can let these sit overnight to dry, or you can pat them dry with some towels.<br>Once dry, add them to a large bowl.<br>Add in the melted butter and salt and mix really well.<br>Add the seeds back to the roasting pan, spreading them out once again and place in the preheated oven.<br>Roast for 30 minutes, stirring about 15 minutes in.<br>Remove them from the oven and serve.<br>These seeds were so addicting that they had my entire family coming back to them every few minutes.<br>I am not kidding.<br>They were that awesome.","url":"https://recipe.bluelayer.org/recipe/55255/the-best-roasted-pumpkin-seeds"},{"id":"55209","title":"Citrus Glazed Banana Squash","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>butter, without salt<br>water, bottled, generic<br>orange juice, raw<br>apricots, dried, sulfured, uncooked<br>spices, cloves, ground<br>salt, table<br>spices, pepper, black","directions":"Melt butter in a large skillet over medium heat.<br>Add squash cubes and water.<br>Cover, and cook for about 5 minutes, or until squash is tender.<br>Stir occasionally, and add more water if necessary to prevent squash from sticking to the pan.<br>Reduce heat to low, and stir in the orange juice, apricot preserves, cloves, salt and pepper.<br>Cook and stir uncovered until squash is evenly glazed.","url":"https://recipe.bluelayer.org/recipe/55209/citrus-glazed-banana-squash"},{"id":"55176","title":"Pumpkin Oatmeal Muffins","ingredients":"oats<br>soymilk, original and vanilla, unfortified<br>pumpkin, raw<br>seeds, flaxseed<br>oil, canola<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>spices, cinnamon, ground<br>spices, ginger, ground","directions":"Combine oats and soymilk and let stand for 5 minutes (until the oats have absorbed most of the liquid).<br>Blend in the pumpkin, flax meal, oil and sugar.<br>In a separate bowl, combine the flour, baking powder, baking soda, cinnamon and ginger.<br>Add the flour mix to the pumpkin mix and stir until combined.<br>Add any mix-ins (1/2 cup walnuts, 1/2 cup chocolate chips).<br>Bake for 20-25 minutes at 350 degrees, until a toothpick inserted into the middle comes out nearly clean.","url":"https://recipe.bluelayer.org/recipe/55176/pumpkin-oatmeal-muffins"},{"id":"55028","title":"Toms Cajun Style Spicy Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>salt, table<br>a cajun life, all purpose cajun seasoning,<br>spices, pepper, red or cayenne<br>oil, olive, salad or cooking","directions":"Clean and wash all the seeds picking out all of the pumpkin guts and pat dry.<br>Preheat oven to 300F.<br>Mix salt and and the other 2 seasonings into a salt shaker.<br>Place 1/2 teaspoon of oil and seeds into a large Ziplock bag and shake to coat.<br>Use the other 1/2 teaspoon to coat 1 or 2 cookie sheets.<br>Spread seeds out evenly onto cookie sheets and sprinkle the salt mixture onto the seeds.<br>Place cookie sheet into the oven until the seeds are a light golden brown, usually 20 to 30 minutes.<br>Taste 1 or 2 after 20 minutes to see if they are crunchy or need more time and Enjoy.<br>*You can soak the seeds in saltwater overnight if you really like them salty.<br>*.","url":"https://recipe.bluelayer.org/recipe/55028/toms-cajun-style-spicy-pumpkin-seeds"},{"id":"54992","title":"Tasty Tofu Tempura Salad With Strawberries and Asian Peaches","ingredients":"tofu, raw, regular, prepared with calcium sulfate<br>soy sauce made from soy (tamari)<br>spices, pepper, red or cayenne<br>oil, olive, salad or cooking<br>vinegar, balsamic<br>spinach, raw<br>strawberries, raw<br>pears, raw<br>fennel, bulb, raw<br>seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Toss the tempura cubes into the seasoned cornstarch.<br>Fry in a shallow pan until light golden.<br>This will not take long.<br>Remove with slotted spoon and drain on paper towels.<br>Drizzle a mixing bowl with the white balsamic reduction.<br>(You'll get more even mixing without over doing it).<br>Add remaining ingredients except for the pepitos.<br>Toss in the tofu.<br>Separate salad between four plates.<br>Garnish each plate with the pepitos.","url":"https://recipe.bluelayer.org/recipe/54992/tasty-tofu-tempura-salad-with-strawberries-and-asian-peaches"},{"id":"54957","title":"Caramel Apple Muffins","ingredients":"apples, raw, with skin<br>raisins, seeded<br>sugars, brown<br>margarine, regular, 80% fat, composite, stick, without salt<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>spices, cloves, ground<br>wheat flour, white, all-purpose, unenriched<br>pumpkin, raw<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>nuts, pecans","directions":"In saucepan, combine apples, raisins, brown sugar, margarine, cinnamon, nutmeg, cloves and 1/2 cup water.<br>Bring to a boil, stirring, until sugar is dissolved.<br>Remove from heat and allow to cool.<br>Preheat oven to 350.<br>In large bowl, combine flour, pumpkin pie spice, baking powder and salt.<br>Add the apple mixture to the flour mixture and stir until just blended.<br>Fold in the pecans.<br>Divide batter among muffin cups.<br>Bake 20-25 minutes.","url":"https://recipe.bluelayer.org/recipe/54957/caramel-apple-muffins"},{"id":"54871","title":"Toasted Salted Pumpkin Seeds","ingredients":"oil, olive, salad or cooking<br>seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then toast pumpkin seeds with salt and pepper to taste, stirring constantly, until seeds are puffed and beginning to pop, about 5 minutes.<br>Transfer to a plate and cool completely.","url":"https://recipe.bluelayer.org/recipe/54871/toasted-salted-pumpkin-seeds"},{"id":"54868","title":"Candied Walnuts Recipe","ingredients":"sugars, granulated<br>nuts, pecans","directions":"In a heavy 8- to 10-inch frying pan, combine sugar and walnut or possibly pecan pcs.<br>Shake and stir often over medium-high heat till sugar is melted and amber-colored, about 5 min.<br>Pour onto a piece of foil and spread into a thin layer.<br>Let cold till hard, about 7 min.<br>Break into small pcs.<br>This recipe yields about 1 c..<br>Comments: Use these sweet nuts in the \"Pumpkin Ice Cream Torte\" (see recipe) or possibly sprinkle on salads or possibly ice cream.<br>If making Candied Walnuts up to 2 days ahead, cold and store airtight at room temperature.<br>Yield: 1 c.","url":"https://recipe.bluelayer.org/recipe/54868/candied-walnuts-recipe"},{"id":"54863","title":"Jumbo Lump Crabmeat Timbale in a Clear Tomato Juice","ingredients":"tomatoes, red, ripe, raw, year round average<br>salt, table<br>spices, pepper, black<br>alcoholic beverage, distilled, vodka, 80 proof<br>crustaceans, crab, alaska king, imitation, made from surimi<br>parsley, fresh<br>spices, tarragon, dried<br>chives, raw<br>oil, olive, salad or cooking<br>salt, table<br>spices, pepper, black<br>squash, summer, zucchini, includes skin, raw<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>spices, pepper, red or cayenne<br>spices, basil, dried","directions":"Place the tomatoes in a food processor and pulse to chop, not puree.<br>Season with the salt and white pepper.<br>Place in a large piece of cheesecloth and draw up the ends to form a tight package.<br>Hang over a bowl overnight in the refrigerator.<br>Discard the tomatoes.<br>(If the tomato juice is not perfectly clear, strain through a coffee filter.)<br>Stir in the vodka and adjust the seasoning, to taste.<br>Cover tightly with plastic wrap and refrigerate until ready to use.<br>Combine the crabmeat, parsley, tarragon, chives, extra-virgin olive oil, salt, and white pepper in a medium bowl, and mix gently.<br>Place a 1/2-cup ring mold (or 3-inch diameter ring) in the center of a shallow, rimmed soup bowl.<br>Stuff 1/2 cup of the crabmeat mixture into the mold, and ladle 1/2 cup of the tomato water into the bowl.<br>Remove the ring mold, and garnish the rim of the bowl with 1 tablespoon each of the zucchini, squash, and red bell pepper.<br>Sprinkle 1 teaspoon of the basil in the broth and serve immediately.","url":"https://recipe.bluelayer.org/recipe/54863/jumbo-lump-crabmeat-timbale-in-a-clear-tomato-juice"},{"id":"54761","title":"Halloween Munchie Mix","ingredients":"candies, marshmallows<br>baking chocolate, mars snackfood us, m&amp;m's milk chocolate mini baking bits<br>oil, corn, peanut, and olive<br>corn, sweet, white, raw<br>snacks, popcorn, air-popped (unsalted)","directions":"Mix ingredients together in bowl.<br>Serve in plastic pumpkin or witch's cauldron.","url":"https://recipe.bluelayer.org/recipe/54761/halloween-munchie-mix"},{"id":"54752","title":"Roasted Pecan Pumpkin Dip with Caramel Swirl","ingredients":"il villaggio, mascarpone cheese,<br>candies, marshmallows<br>nuts, pecans<br>vanilla extract<br>butter, without salt<br>sugars, brown<br>syrup, maple, canadian<br>milk, canned, condensed, sweetened<br>vanilla extract","directions":"For the dip: Whisk mascarpone cheese, Marshmallow Fluff, pumpkin butter and vanilla together in a large bowl until smooth.<br>Spread dip in the bottom of your serving dish or spoon it into a hollowed out pumpkin.<br>Drizzle caramel sauce (recipe below) on top, or swirl the caramel into the pumpkin dip (highly recommended).<br>Cover and refrigerate if not serving right away.<br>Serve with gingersnap cookies and/or apple slices alongside for dunking.<br>For the 2-minute microwave caramel sauce: Place all of the caramel sauce ingredients in a microwave safe bowl.<br>Heat on high power for 1 minute.<br>Stop and stir the caramel.<br>Heat an additional minute on high power.<br>Remove from the microwave, give it a quick stir, and allow to cool.<br>Store any extra caramel sauce covered in the fridge if not using right away, and heat on medium power for 15 seconds to soften enough to drizzle when ready to add the caramel sauce to the dip.","url":"https://recipe.bluelayer.org/recipe/54752/roasted-pecan-pumpkin-dip-with-caramel-swirl"},{"id":"54649","title":"Pumpkin Marmalade","ingredients":"pumpkin, raw<br>marmalade, orange<br>spices, ginger, ground<br>lemon juice, raw","directions":"In a medium sauce pan bring pumpkin, marmalade, and ginger to a boil.<br>Reduce heat to medium-low and simmer uncovered for 5 minutes.<br>Remove from heat and stir in lemon juice.<br>Transfer to a bowl, cover and cool about 1 hour.<br>Makes 3 cups of spread and will keep in the fridge for up to a week.","url":"https://recipe.bluelayer.org/recipe/54649/pumpkin-marmalade"},{"id":"54633","title":"Pumpkin-Seed Brittle","ingredients":"sugars, granulated<br>water, bottled, generic<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>oil, olive, salad or cooking","directions":"In a heavy skillet combine the sugar and the water, cook the mixture over moderately low heat, stirring and washing down the sugar crystals with a brush dipped in cold water until the sugar is dissolved, and simmer it, undisturbed, tilting and rotating the skillet, until it is a deep caramel color.<br>Stir in the pumpkin seeds, stirring until they are coated well, and turn the mixture out onto a buttered sheet of foil, spreading it evenly.<br>Let the brittle cool completely and break it into pieces.<br>In a bowl toss the seeds with the oil and salt to taste and on an ungreased baking sheet bake them in the middle of a preheated 250F.<br>oven, stirring occasionally, for 1 hour to 1 1/4 hours, or until they are golden and crisp.<br>(Alternatively the prepared seeds may be spread in a microwave-safe glass baking dish, microwaved at high power (100%), stirring after every minute, for 4 minutes, and microwaved at medium power (50%), stirring after every 2 minutes, for 6 to 8 minutes, or until they are crisp.)<br>Makes 1/2 cups.","url":"https://recipe.bluelayer.org/recipe/54633/pumpkin-seed-brittle"},{"id":"54604","title":"Pumpkin Seeds with Seasoned Salt Recipe","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>oil, olive, salad or cooking<br>salt, table","directions":"Heat the oven to 375 degrees F and arrange a rack in the middle.<br>Toss 2 cups pumpkin seeds with 2 teaspoons vegetable oil.<br>Roast on a baking sheet, stirring every 5 minutes, until seeds are aromatic, crisp, and browned, about 10 to 15 minutes.<br>Remove from the oven, sprinkle with 1 tablespoon seasoned salt, and toss to combine.","url":"https://recipe.bluelayer.org/recipe/54604/pumpkin-seeds-with-seasoned-salt-recipe"},{"id":"54512","title":"Healthy Vegan Cocoa Tofu Brownies","ingredients":"tofu, raw, regular, prepared with calcium sulfate<br>yogurt, greek, plain, nonfat<br>water, bottled, generic<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>sugars, brown<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>spices, cinnamon, ground<br>pumpkin, raw","directions":"Puree the tofu, yogurt, water and applesauce until smooth and fluffy.<br>Transfer to a mixing bowl.<br>Use a fork to vigorously mix in the sugar and vanilla.<br>Sift in flours, cocoa powder, baking powder, cinnamon, pumpkin pie spice and salt.<br>Use a spatula to mix batter until smooth.<br>Transfer to an 8X8 greased baking pan and smooth out the top.<br>Bake in the preheated oven at 325F/150C for 25 minutes or until set.<br>Remove from the oven and let the brownies cool for at least 15 minutes before slicing and serving.<br>Enjoy.","url":"https://recipe.bluelayer.org/recipe/54512/healthy-vegan-cocoa-tofu-brownies"},{"id":"54478","title":"Orange, Pumpkin Seed, and Smoked Almond Granola with Greek Yogurt","ingredients":"yogurt, greek, plain, nonfat<br>seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Top yogurt with granola.","url":"https://recipe.bluelayer.org/recipe/54478/orange-pumpkin-seed-and-smoked-almond-granola-with-greek-yogurt"},{"id":"54474","title":"Curried Pumpkin and Mushroom Soup","ingredients":"mushrooms, white, raw<br>onions, raw<br>butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>shortening, vegetable, household, composite<br>spices, curry powder<br>pumpkin, raw<br>sugars, brown<br>spices, nutmeg, ground<br>milk, buttermilk, fluid, cultured, lowfat","directions":"Use a large saucepan to saute the mushrooms, onion and butter until onions are clear.<br>Add flour and curry powder and blend, stirring for five minutes.<br>Add stock, pumpkin, brown sugar and nutmeg, stirring until blended.<br>Transfer to a blender and puree until smooth.<br>Add milk or whipping cream.<br>Reheat until hot.<br>For Vegetarian use the vegetable stock.","url":"https://recipe.bluelayer.org/recipe/54474/curried-pumpkin-and-mushroom-soup"},{"id":"54463","title":"John's Delicious Pumpkin Pudding","ingredients":"pumpkin, raw<br>nuts, walnuts, english<br>sugars, granulated<br>spices, cinnamon, ground<br>spices, cinnamon, ground","directions":"Chop the walnut pieces.<br>slowly toast them in a frying pan with a little bit.<br>of sugar, just until fragrant.<br>(don't burn them.<br>).<br>Mix in a mixing bowl, the pumpkin and the sugar.<br>Stir in the cinnamon.<br>Place mixture into a medium sauce pan, and slowly cook it on medium hight, constantly stirring, until warm.<br>Serve warm or cold in small pudding bowls.<br>Option: Add whipped cream if you want, but it's fine with out it!","url":"https://recipe.bluelayer.org/recipe/54463/johns-delicious-pumpkin-pudding"},{"id":"54408","title":"Hg's So-Good Chocolate Chip Softies! - Ww Points = 1","ingredients":"wheat flour, white, all-purpose, unenriched<br>sweetener, syrup, agave<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>pumpkin, raw<br>egg substitute, powder<br>mini semi-sweet chocolate baking chips,<br>sugars, brown<br>vanilla extract<br>leavening agents, baking soda<br>salt, table","directions":"Preheat oven to 375 degrees.<br>In a mixing bowl, combine all dry ingredients except for the chocolate chips (flour, Splenda, brown sugar, baking soda, and salt).<br>Mix well.<br>In a separate bowl, mix together all wet ingredients (applesauce, pumpkin, egg substitute, and vanilla extract).<br>Add this mixture to the dry ingredients, and stir until completely blended.<br>Then, fold in the chocolate chips.<br>Spray a large baking pan with nonstick spray, and spoon batter into 8 evenly spaced circles.<br>Place pan in the oven for about 10 minutes (until cookies appear done and feel firm).<br>Remove pan from the oven and allow cookies to cool slightly.<br>For best results, enjoy while the cookies are still warm and the chips are still melty!","url":"https://recipe.bluelayer.org/recipe/54408/hgs-so-good-chocolate-chip-softies-ww-points-1"},{"id":"54302","title":"Chewy Chocolate Chip Pumpkin Cookies","ingredients":"butter, without salt<br>sugars, granulated<br>sugars, brown<br>vanilla extract<br>pumpkin, raw<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spices, cinnamon, ground<br>spices, ginger, ground<br>spices, nutmeg, ground<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,","directions":"In a medium bowl, whisk together the melted butter, granulated sugar, and brown sugar.<br>Mix in the vanilla, and pumpkin puree until smooth.<br>In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt together.<br>Pour the wet ingredients into the dry ingredients, and mix together using a spatula.<br>Fold in the chocolate chips.<br>Cover the dough and chill for 30 minutes, or up to 3 days.<br>Preheat the oven to 350 degrees F (176 degrees C) and line a baking tray with parchment paper, or a silicone mat.<br>Roll the dough into 1 1/2 tablespoon balls, and place on the baking tray.<br>Flatten slightly, and bake for 810 minutes.<br>The cookies will look soft and underbaked.<br>Remove from the oven, then press a few more chocolate chips on the tops for looks.<br>Allow the cookies to cool for 10 minutes before transferring to a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/54302/chewy-chocolate-chip-pumpkin-cookies"},{"id":"54276","title":"Almond and Cashew Butter Chocolate Fudge","ingredients":"nuts, almonds<br>butter, without salt<br>syrup, maple, canadian<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>cocoa, dry powder, unsweetened<br>spices, cinnamon, ground<br>salt, table<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Mix everything except garnishes in a bowl.<br>Line an 8x8-inch pan with parchment paper and allow the paper to hang over two ends of the pan.<br>Spread the batter into the pan to make a 1/2 inch thick layer.<br>Smooth the top then gently press on the garnishes (if you just sprinkle the garnishes on top, they wont stay on).<br>Freeze for at least 2 hours.<br>Remove the fudge from the pan using the paper handles and cut into approximately 1-1/2 inch square pieces.<br>Store in the fridge.","url":"https://recipe.bluelayer.org/recipe/54276/almond-and-cashew-butter-chocolate-fudge"},{"id":"54228","title":"Roasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>butter, without salt<br>salt, table","directions":"Heat oven to 350F.<br>Combine pumpkin seeds, butter and salt in bowl.<br>Place mixture onto ungreased 15x10x1-inch baking pan.<br>Bake 13-18 minutes, stirring every 5 minutes, until seeds are dry and begin to brown.<br>Variation:<br>Garlic Roasted Pumpkin Seeds: Omit salt.<br>Prepare as directed above except use 1/4 teaspoon garlic salt.<br>Bake as directed above.","url":"https://recipe.bluelayer.org/recipe/54228/roasted-pumpkin-seeds"},{"id":"54226","title":"Raspberry Lemon Breakfast Jar","ingredients":"oats<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>yogurt, greek, plain, nonfat<br>seeds, chia seeds, dried<br>vanilla extract<br>sweetener, herbal extract powder from stevia leaf<br>yogurt, greek, plain, nonfat<br>spices, pumpkin pie spice<br>raspberries, raw","directions":"The night before making, prepare the oatmeal.<br>In a small container, add oatmeal, milk, Greek yogurt, chia seeds, vanilla extract and stevia.<br>Mix well, cover and refrigerate for at least 8 hours or longer.<br>The next day, in a jar or bowl, create the layers.<br>Add 1/4 cup Greek yogurt, then 2 tablespoons lemon pie filling, and top with a 1/4 cup raspberries.<br>Add the oatmeal.<br>Top oatmeal with remaining yogurt, 1 tablespoon of lemon pie filling and remaining raspberries.<br>Keep refrigerated until ready to eat!<br>Or take it on the go!","url":"https://recipe.bluelayer.org/recipe/54226/raspberry-lemon-breakfast-jar"},{"id":"54223","title":"Afghan Pumpkins Kadu Bouranee (Sweet Pumpkin) Recipe","ingredients":"pumpkin, raw<br>oil, corn, peanut, and olive<br>spices, garlic powder<br>water, bottled, generic<br>salt, table<br>sugars, granulated<br>tomato sauce, canned, no salt added<br>ginger root, raw<br>spices, coriander seed<br>spices, pepper, black<br>spices, garlic powder<br>salt, table<br>yogurt, greek, plain, nonfat","directions":"Peel the pumpkin and cut into 2-3\" cubes; set aside.<br>Heat oil in a large frying pan which has a lid.<br>Fry the pumpkins on both sides for a couple of min till lightly browned.<br>Mix together ingredients for Sweet Tomato Sauce in a bowl then add in to pumpkin mix in fry pan.<br>Cover and cook 20-25 min over low heat till the pumpkin is cooked and most of the liquid has evaporated.<br>(I do not know how it's going to evaporate if the pan is covered....-B.)<br>Mix together the ingredients for the yogurt sauce.<br>To serve: Spread half the yogurt sauce on a plate and lay the pumpkin on top.<br>Top with remaining yogurt and any cooking juices left over.<br>Sprinkle with dry mint.<br>May be served with chalow (basmati rice) and naan or possibly pita bread.","url":"https://recipe.bluelayer.org/recipe/54223/afghan-pumpkins-kadu-bouranee-sweet-pumpkin-recipe"},{"id":"54173","title":"Pumpkin Seed Candy","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>sugars, granulated<br>honey<br>butter, without salt<br>butter, without salt","directions":"Heat a large skillet over medium-high heat.<br>Add pepitas; toast, stirring constantly until seeds pop and become slightly golden, about 3 minutes.<br>Transfer to a bowl to cool.<br>Place sugar and honey in a small saucepan.<br>Bring to a boil over medium-high heat, stirring to dissolve sugar, about 3 minutes.<br>Add pepitas, and continue cooking until temperature registers 285 degrees.on a candy thermometer, 3 to 4 minutes.<br>Remove from heat, and stir in cold butter.<br>Let the mixture cool to 240 degrees.<br>about 4 minutes.<br>Meanwhile, brush the inside of fifteen 1-inch-diameter black paper cups with melted butter, reserving 1 tablespoon.<br>Spoon a scant tablespoon of the honey mixture into each cup.<br>Brush a clean work surface with the remaining butter, and spoon the remaining honey mixture on it so mixture will continue to cool.<br>When remaining candy is stiff and cool enough to handle, about 6 minutes, cut into 3/4-inch pieces with a greased knife.<br>Put one piece of candy in center of each of fifteen 4-by-4-inch pieces of orange cellophane wrap, gather cellophane at the top, and secure with a twist of a 4 1/2-inch piece of floral wire.<br>Wrap the ends of floral wire around a skewer to form tendrils.","url":"https://recipe.bluelayer.org/recipe/54173/pumpkin-seed-candy"},{"id":"54170","title":"Whole-Wheat Seeded Loaves","ingredients":"seeds, sunflower seed kernels, dried<br>seeds, sesame seeds, whole, dried<br>seeds, flaxseed<br>oats<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>water, bottled, generic<br>wheat flour, white, all-purpose, unenriched<br>water, bottled, generic<br>leavening agents, yeast, baker's, active dry<br>wheat flours, bread, unenriched<br>salt, table","directions":"Mix seeds together with 180 grams of water in a medium mixing bowl; cover with plastic wrap and and let soak overnight in the refrigerator.<br>Combine 170 grams bread flour or all-purpose flour, 170 grams lukewarm water, and yeast in bowl of a standing mixer and mix together until well combined.<br>Cover with plastic and leave to ferment at room temperature for two hours or until it doubles in volume.<br>Meanwhile, remove bowl with nuts and seeds from the refrigerator, drain and bring to room temperature.<br>Add drained seeds, 250 grams whole-wheat flour and sea salt to the starter.<br>Start mixing on medium speed.<br>The dough should come together in the first minute.<br>If it does not and you see dry ingredients in the bottom of the bowl, add about 1/4 cup of water.<br>Mix dough for 5 minutes on medium speed, then turn the speed up to medium-high and mix 5 to 7 minutes more, or until dough is elastic.<br>Cover bowl with plastic wrap and set in a warm spot to rise for 1 hour.<br>Dust work surface lightly with flour and scrape out dough.<br>Weigh dough and divide into 2 equal pieces.<br>Shape each piece into a ball or into oblong pointed loaves.<br>(For oblong loaves, first shape into balls, cover with a towel or lightly with plastic and let rest for 15 minutes.<br>Then press the dough out to a rectangle about 3/4 inch thick.<br>Take the side closest to you and fold lengthwise halfway to the center of the loaf.<br>Lightly press down to seal.<br>Take the top flap and bring it toward you over the first fold to the middle of the loaf and lightly press down to seal.<br>Flip over so seam is on the bottom and roll back and forth with both hands to form an oblong loaf with pointy ends.<br>Place on a sheet pan lined with parchment paper and repeat with the remaining dough.<br>Cover with a towel and place in a warm spot for one hour.)<br>Preheat oven to 450 degrees with a pizza stone on the middle rack and a small sheet pan on bottom of the oven for 30 to 45 minutes.<br>Have 1 cup water ready in a small cup or a glass.<br>(If you have a large pizza stone, you can bake both loaves at once.<br>If you have a standard home pizza stone, bake one loaf at a time and place the other loaf in the refrigerator to slow down the fermentation.)<br>Dust a pizza peel or flat baking sheet lightly with flour, semolina or cornmeal and place one loaf on top.<br>Using a razor blade or a moistened bread knife, make a 1/2-inch deep horizontal cut down the middle of loaf from one end to the other, or if the loaves are round make 2 slashes across top.<br>Slide loaf onto pizza stone and close oven door.<br>Wait 30 seconds, then open oven door quickly and pour water onto the sheet pan on the bottom of the oven to create steam.<br>After 5 minutes take the sheet pan out of the oven.<br>Bake for a total of 30 to 35 minutes, until loaf is dark brown and sounds hollow when you tap the bottom.<br>Transfer loaf to a wire rack to cool completely for 45 minutes.<br>Repeat with other loaf.","url":"https://recipe.bluelayer.org/recipe/54170/whole-wheat-seeded-loaves"},{"id":"54000","title":"Sweet and Spicy Coleslaw","ingredients":"cabbage, raw<br>apples, raw, with skin<br>apples, raw, with skin<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>spices, coriander seed<br>peppers, jalapeno, raw<br>vinegar, cider<br>oil, olive, salad or cooking<br>salt, table<br>spices, pepper, black<br>spices, cumin seed","directions":"In a large bowl, combine the cabbage, apples, pumpkin seeds, and cilantro.<br>In a small bowl, combine the jelly, vinegar, oil, salt, pepper, and cumin, stirring until smooth.<br>Pour over the cabbage mixture; toss gently to coat.<br>Cover and chill for at least 1 hour or up to 24 hours.","url":"https://recipe.bluelayer.org/recipe/54000/sweet-and-spicy-coleslaw"},{"id":"53912","title":"Pumpkin Dip","ingredients":"cheese, parmesan, hard<br>sugars, brown<br>pumpkin, raw<br>syrup, maple, canadian<br>spices, cinnamon, ground","directions":"Mix all ingredients and serve with sliced apples.","url":"https://recipe.bluelayer.org/recipe/53912/pumpkin-dip"},{"id":"53909","title":"Nacho Cheese Pumpkin Seeds Recipe","ingredients":"cheese, cheddar<br>milk, buttermilk, fluid, cultured, lowfat<br>salt, table<br>spices, chili powder<br>spices, onion powder<br>spices, garlic powder<br>spices, pepper, red or cayenne<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>oil, olive, salad or cooking","directions":"Heat the oven to 200 degrees F and arrange a rack in the middle.<br>Sprinkle the cheese on a rimmed baking sheet in an even layer.<br>Bake until the cheese melts and the oil separates out of it, about 1 hour.<br>Remove the baking sheet from the oven and blot off any oil from the surface of the cheese with paper towels.<br>Return the baking sheet to the oven and bake until the cheese is completely dry and brittle, about 2 hours more.<br>Meanwhile, fold 4 paper towels in half lengthwise and place them on a work surface.<br>When the cheese is ready, immediately transfer it to the paper towels using a flat metal spatula.<br>Blot any remaining oil from the surface with additional paper towels.<br>Break the cheese into small pieces.<br>Working in batches, grind the cheese pieces in a coffee or spice grinder until a fine powder forms.<br>Transfer the powder to a medium bowl, add the remaining ingredients, and whisk to combine; set aside.<br>Increase the oven temperature to 375 degrees F and keep the rack in the middle.<br>Place the seeds and oil in a large bowl and stir until the seeds are evenly coated.<br>Transfer to a rimmed baking sheet and spread the seeds in an even layer.<br>(Reserve the bowlyou dont need to wash it.)<br>Roast, stirring halfway through, until the seeds are fragrant and starting to brown, about 10 minutes total.<br>Immediately transfer the seeds to the reserved bowl.<br>(Reserve the baking sheetno need to wash.) Add the nacho cheese powder and stir to evenly coat the seeds.<br>Return the coated seeds to the reserved baking sheet and spread them in an even layer.<br>Let them cool completely, about 30 minutes.<br>Serve immediately or store in an airtight container at room temperature for up to 5 days.","url":"https://recipe.bluelayer.org/recipe/53909/nacho-cheese-pumpkin-seeds-recipe"},{"id":"53908","title":"Touchdown Trail Mix!","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sunflower seed kernels, dried<br>oil, corn, peanut, and olive<br>salt, table<br>raisins, seeded","directions":"Preheat oven to 350 F. Place seeds and nuts on a cookie sheet in a thin layer and bake at 350 F for about 5-10 minutes.<br>Dont roast them too long because you will lose some of the health benefits.<br>Remove from oven.<br>Sprinkle seeds with sea salt and let them cool.<br>Place them and the raisins in an airtight container.<br>I like to use mason jars.<br>Go team!","url":"https://recipe.bluelayer.org/recipe/53908/touchdown-trail-mix"},{"id":"53783","title":"5 Ingredient Fudge","ingredients":"butter, without salt<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened<br>vanilla extract<br>sugars, granulated<br>pumpkin, raw<br>cocoa, dry powder, unsweetened","directions":"Line a 9\" square pan with foil; frease foil with 1 1/2 tesp butter.<br>In large microwave safe bowl, melt chocolate chips and remaining butter, stirring after 1 minute and every 30 seconds thereafter.<br>Stir in milk and vanilla.<br>Spread into pan.<br>Refrigerate until firm.<br>Lift fudge out of pan.<br>Remove foil; cut into 1 inch squares.<br>Stor in refrigerator.<br>TOPPING:.<br>This is optional.<br>Mix confectioners sugar, pumpkin pie spice and cocoa and sprinkle on top of fudge.","url":"https://recipe.bluelayer.org/recipe/53783/5-ingredient-fudge"},{"id":"53632","title":"Vickys Autumn Harvest Rice, Gluten, Dairy, Egg & Soy-Free","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>pumpkin, raw<br>syrup, maple, canadian<br>vinegar, cider<br>spices, cinnamon, ground<br>spices, pepper, black<br>apples, raw, with skin<br>fresh red onions,<br>nuts, walnuts, english<br>raisins, seeded<br>oil, olive, salad or cooking<br>parsley, fresh<br>salt, table","directions":"If cooking raw rice especially for this, cook it per package instructions<br>Combine the pumpkin, syrup, vinegar, ground cinnamon and black pepper in a bowl and stir well.<br>This mixture doesn't need cooking<br>Mix in the hot brown rice then add the apple, onion, raisins, walnuts, parsley and oil to the rice mixture and mix through evenly<br>Season with salt to taste and serve warm<br>To freeze, follow direction 1 and place the mixture in a freezer bag.<br>Put the cooked rice in a seperate bag.<br>In a 3rd bag place the remaining ingredients and place all 3 bags in 1 larger bag to keep them together<br>Defrost all bags to serve.<br>Warm the rice through.<br>Let the pumpkin mixture and the apple/onion mixture both get to room temperature.<br>Mix everything together.<br>Serve warm<br>This is great as both a main dish and as a side","url":"https://recipe.bluelayer.org/recipe/53632/vickys-autumn-harvest-rice-gluten-dairy-egg-soy-free"},{"id":"53631","title":"Pumpkin Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>leavening agents, baking soda<br>salt, table<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>pumpkin, raw<br>milk, buttermilk, fluid, cultured, lowfat<br>nuts, pecans","directions":"Preheat oven to 400F Line a baking sheet with parchment paper or lightly grease.<br>In a mixing bowl, whisk together flour, brown sugar, baking soda, salt, cinnamon, and nutmeg.<br>In a separate bowl, whisk together pumpkin puree and milk.<br>Add to the dry ingredients.<br>Stir until moistened, then add pecans and stir until combined.<br>Knead dough a few times by hand, then shape into a loaf and place on the prepared baking sheet.<br>Score the loaf with a sharp knife in the shape of an X.<br>Bake for 35-45 minutes, until the bread sounds hollow when tapped.<br>Transfer to a wire rack and allow to cool at least 30 minutes before slicing.","url":"https://recipe.bluelayer.org/recipe/53631/pumpkin-soda-bread"},{"id":"53585","title":"Apricot Trail Mix","ingredients":"nuts, almonds<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sunflower seed kernels, dried<br>nuts, cashew nuts, raw<br>apricots, dried, sulfured, uncooked","directions":"Preheat oven to 350*.<br>Place almonds, pumpkin seeds, and sunflower seeds on a baking sheet and roast for 8-10 minutes.<br>Cool for 5 minutes.<br>In a large bowl, place cashews and apricots.<br>Add roasted seeds and nuts.","url":"https://recipe.bluelayer.org/recipe/53585/apricot-trail-mix"},{"id":"53479","title":"Apple Cider Syrup","ingredients":"sugars, granulated<br>cornstarch<br>pumpkin, raw<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"In a sauce pan mix together, sugar, cornstarch, and pumpkin spice*.<br>Stir in apple juice or apple cider.<br>Bring to a boil, remembering to stir occasionally.<br>Remove from heat and serve over Pancakes.","url":"https://recipe.bluelayer.org/recipe/53479/apple-cider-syrup"},{"id":"53444","title":"Pumpkin Plus Pet Bunny Rabbit Treats","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>pumpkin, raw<br>water, bottled, generic<br>bananas, raw","directions":"Preheat oven to 375F.<br>Combine dry ingredients in one bowl, wet in another.<br>Add the dry ingredients to the wet in 1/2 cup increments and blend with a hand mixer.<br>Pull off a large chunk of dough, sprinkle with a little flour, and roll it out to 1/8-inch-thick on top of either a silicone baking mat (i.e.<br>Silpat) or parchment paper.<br>You're going to roll it so thinly that you won't be able to move it from the surface you've rolled it on, so one of these two items is really necessary.<br>Score the rolled out dough with a large chef's knife to make 1-inch squares.<br>You'll be able to more easily snap the cooked treats apart later.<br>With a toothpick, poke a hole in the center of each square.<br>This will help prevent the treats from puffing up too much.<br>Transfer the silicone baking mat or parchment paper with the treats to a baking sheet for stability and bake for 20 minutes or until crispy.<br>While you dont want them burnt, you also don't want soft spots.<br>Some of the treats in the center of the rolled out dough might need an extra few minutes.<br>Alternately, you can let them dry further in the oven for an hour or so after you turn it off.<br>Completely dried treats store better/longer!<br>Cool treats completely, break apart, and store in an airtight container.<br>Give no more than 1-2 treats daily and adore your appreciative bunny!","url":"https://recipe.bluelayer.org/recipe/53444/pumpkin-plus-pet-bunny-rabbit-treats"},{"id":"53430","title":"Spiced Pickled Pumpkin","ingredients":"pumpkin, raw<br>spices, cloves, ground<br>spices, cinnamon, ground<br>vinegar, distilled<br>sugars, granulated","directions":"Place pumpkin in a kettle.<br>In another pot, add vinegar to sugar and heat to the boiling point.<br>Tie the spices in cheesecloth and add to vinegar/sugar mixture.<br>Boil 5 minutes; pour over pumpkin cubes.<br>Cook the pumpkin in the syrup until just tender.<br>Place in sterilized jars and seal at once.","url":"https://recipe.bluelayer.org/recipe/53430/spiced-pickled-pumpkin"},{"id":"53416","title":"Cinnamon Sugar Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>oil, canola<br>sugars, granulated<br>spices, cinnamon, ground","directions":"Preheat oven to 325 F and line a baking sheet with foil.<br>Toss the seeds, oil, sugar and cinnamon together in a bowl until the seeds are well coated.<br>Spread the seeds out in one layer on the baking sheet.<br>Bake 10 minutes, then stir and bake a further 20 minutes.<br>Remove from the oven and pour into a bowl to cool.","url":"https://recipe.bluelayer.org/recipe/53416/cinnamon-sugar-pumpkin-seeds"},{"id":"53364","title":"Fruited Squash Muffins","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>honey<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>orange juice, raw<br>spices, cinnamon, ground<br>egg substitute, powder<br>orange juice, raw<br>oil, canola<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>cranberries, dried, sweetened<br>raisins, seeded<br>dates, deglet noor","directions":"Mix the flours, honey, baking powder, orange zest and cinnamon.<br>Blend in the egg, orange juice, canola oil and cooked squash to form a batter.<br>Add the cranberries, raisins, and chopped dates and stir to blend.<br>Pour into muffin tin and bake at 350 for 20 to 25 minutes.","url":"https://recipe.bluelayer.org/recipe/53364/fruited-squash-muffins"},{"id":"53307","title":"Make Ahead Pumpkin Breakfast Quinoa - Gluten Free Fall Breakfast","ingredients":"water, bottled, generic<br>quinoa, uncooked<br>salt, table<br>pumpkin, raw<br>sugars, brown<br>pumpkin, raw","directions":"Rinse the quinoa in a colander to help remove the bitter taste.<br>In a medium saucepan, bring 4 cups of water to boiling, then add the rinsed quinoa.<br>Return to boiling, then reduce heat, cover and cook for 20 minutes.<br>Once cooked, fluff with fork and add the canned pumpkin, brown sugar (or other sweetener, added to taste), and the spices.<br>If you don't have the pumpkin pie spice on hand, adding 2 teaspoons cinnamon plus 1 teaspoon of ginger will work too.<br>Serve Pumpkin Breakfast Quinoa with a piece of fruit.<br>To prepare as \"make ahead.\"<br>divide into small plastic containers and refrigerate up to 5 days.","url":"https://recipe.bluelayer.org/recipe/53307/make-ahead-pumpkin-breakfast-quinoa-gluten-free-fall-breakfast"},{"id":"53112","title":"Breakfast Fruit and Nut Granola","ingredients":"oats<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, almonds<br>nuts, pecans<br>sugars, brown<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sunflower seed kernels, dried<br>syrup, maple, canadian<br>water, bottled, generic<br>oil, canola<br>cranberries, dried, sweetened<br>raisins, seeded","directions":"Preheat oven to 275F.<br>Combine from the oats to the sunflower seeds, all the dry ingredients in a large bowl.<br>Then Combine the liquid ingredients in a medium bowl, pour over the dry mixture, stir until combined.<br>Spread the mixture evenly into a large rimmed baking sheet.<br>Bake for 45 minutes, stir once half the way.<br>Remove from the oven, stir, and continue baking until golden brown and beginning to crisp, about 45 minutes more, stir once or twice.<br>Then stir in dried cranberries and raisins(or dried fruit you are using).<br>Let cool completely, at least 1 hour.<br>Store them in an airtight container.","url":"https://recipe.bluelayer.org/recipe/53112/breakfast-fruit-and-nut-granola"},{"id":"53102","title":"Sweet Potato Scones","ingredients":"sweet potato, raw, unprepared<br>oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Preheat an oven to 375F.<br>Line a baking tray with baking paper.<br>In a large bowl, mash the sweet potato with the oil and sugar.<br>In another bowl, mix the flour, baking powder, salt and pumpkin seeds.<br>Fold the dry ingredients into the potato mixture, stirring until just combined.<br>Do not overmix.<br>Turn the dough out onto a lightly floured surface and roll out until 1/2-inch thick.<br>Cut into rounds with a 2-inch cutter and place on the baking tray.<br>Bake for 15 minutes until golden brown.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/53102/sweet-potato-scones"},{"id":"53012","title":"Nancy's Pumpkin Butter","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>pumpkin, raw<br>sugars, granulated<br>spices, cinnamon, ground<br>spices, nutmeg, ground","directions":"In a medium bowl, using an electric mixer, beat margarine for 30 seconds, or until creamy.<br>Gradually blend in the pumpkin, confectioners' sugar, cinnamon and nutmeg.<br>Cover and chill overnight.<br>Let stand at room temperature for 30 minutes for easier spreading.","url":"https://recipe.bluelayer.org/recipe/53012/nancys-pumpkin-butter"},{"id":"52975","title":"Sweet Pumpkin Chips","ingredients":"pumpkin, raw<br>sugars, granulated<br>vinegar, distilled<br>spices, cloves, ground<br>spices, cinnamon, ground","directions":"Tie spices in cheese cloth.<br>Place cubed pumpkin in colander and pour boiling water through until pumpkin is thoroughly hot.<br>Plunge in very cold water and drain.<br>Cook in boiling syrup made with sugar, vinegar and spices.<br>Remove each piece as it becomes clear.<br>When all are done, return to syrup and let stand in cool place overnight.<br>Drain.<br>Boil syrup.<br>Add pumpkin; bring to boiling point (do not boil).<br>Repeat one more time.<br>Fill sterilized jars with chips.<br>Add boiling syrup to 1/2-inch of top and seal.","url":"https://recipe.bluelayer.org/recipe/52975/sweet-pumpkin-chips"},{"id":"52954","title":"Pecan and Walnut Holiday Nut Mix","ingredients":"nuts, pecans<br>nuts, walnuts, english<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cranberries, dried, sweetened<br>sugars, brown<br>oil, olive, salad or cooking<br>water, bottled, generic<br>spices, chili powder<br>salt, table","directions":"Preheat oven to 300F.<br>Line a heavy large baking sheet with a silicone liner or foil.<br>Combine the pecans, walnuts and pumpkin seeds in a medium bowl.<br>Stir the brown sugar, oil, water, chili powder and salt to blend in a small bowl.<br>Drizzle 2 tablespoons of the brown sugar mixture over the nut mixture and toss to coat.<br>Spread the nut mixture out into a single layer on the prepared baking sheet.<br>Bake the nut mixture until it's beginning to turn golden brown, about 10 minutes.<br>Meanwhile: Toss the cereal and cranberries with the remaining brown sugar mixture in the same bowl (no need to wash).<br>Add the cereal mixture to the nut mixture on the pan and spread out into a single layer.<br>Roast in the oven until golden brown and glazed, about 12 minutes longer.<br>Cool completely.<br>Toss to combine.<br>Transfer to jars and seal tightly.<br>(Mix can be made up to 2 weeks ahead.)","url":"https://recipe.bluelayer.org/recipe/52954/pecan-and-walnut-holiday-nut-mix"},{"id":"52915","title":"Easy Pumpkin Oatmeal","ingredients":"water, bottled, generic<br>oats<br>pumpkin, raw<br>sugars, brown<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>spices, ginger, ground","directions":"Boil the water and pour over the oats in a bowl (don't mix yet.)<br>Also, you can use hot milk for a richer and creamier flavor-- hot soymilk or almond milk for vegans.<br>Drop in the pumpkin and brown sugar, now mix them all together.<br>Pour the spices on and mix.<br>Let sit for 1 minute before eating.","url":"https://recipe.bluelayer.org/recipe/52915/easy-pumpkin-oatmeal"},{"id":"52909","title":"Pumpkin Pie Spice","ingredients":"spices, cinnamon, ground<br>spices, ginger, ground","directions":"Mix all spices.","url":"https://recipe.bluelayer.org/recipe/52909/pumpkin-pie-spice"},{"id":"52883","title":"Pumpkin Gelato","ingredients":"milk, buttermilk, fluid, cultured, lowfat<br>sugars, brown<br>honey<br>pumpkin, raw<br>spices, ginger, ground<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>spices, cloves, ground<br>vanilla extract","directions":"Combine the milk, sugar and honey in a large saucepan, and bring to a simmer.<br>Remove from the heat, and stir until the sugar is completely dissolved.<br>Transfer to a bowl, and whisk in the remaining ingredients.<br>Allow to cool, then chill in the refrigerator.<br>Alternatively, set the bowl inside a bowl of ice water to chill quickly.<br>Place a bowl or a container in your freezer.<br>Freeze the pumpkin gelato mixture in an ice cream maker following the manufacturers instructions.<br>Scrape into the chilled bowl, and freeze for at least two hours before serving.<br>If making this dish ahead, allow to soften for 15 to 30 minutes in the refrigerator before serving.","url":"https://recipe.bluelayer.org/recipe/52883/pumpkin-gelato"},{"id":"11686","title":"Vegetable Basil Salad","ingredients":"carrots, raw<br>squash, summer, zucchini, includes skin, raw<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>peppers, sweet, green, raw<br>fresh red onions,<br>spices, basil, dried<br>salad dressing, mayonnaise, regular","directions":"Toss all ingredients except mayonnaise in large bowl.<br>Add mayonnaise; toss to coa.t.<br>Cover.<br>Refrigerate 2 hours or until chilled.<br>Serve on red cabbage leaf-lined plate, if desired.","url":"https://recipe.bluelayer.org/recipe/11686/vegetable-basil-salad"},{"id":"52710","title":"Pumpkin Parfaits with Oat Crunch","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>oats<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>syrup, maple, canadian<br>pumpkin, raw<br>cheese, parmesan, hard<br>pumpkin, raw<br>yogurt, greek, plain, nonfat","directions":"To make Oat Crunch:<br>Preheat oven to 300F.<br>Combine puffed rice, oats, and pumpkin seeds in small bowl.<br>Add maple syrup, pumpkin pie spice, and pinch of salt; stir well.<br>Transfer ingredients to prepared baking sheet; spread into thin layer.<br>Bake 10 to 15 minutes, or until light brown.<br>Remove from oven; let cool.<br>Break up Oat Crunch with fingers, and set aside.<br>To make Pumpkin Mousse:<br>Whisk tofu cream cheese in bowl until fluffy.<br>Add pumpkin pie filling, and whisk until smooth.<br>Chill.<br>Spoon 2 Tbs.<br>yogurt into serving glasses.<br>Top with one-quarter Pumpkin Mousse.<br>Sprinkle 1 Tbs.<br>Oat Crunch over each parfait.<br>Repeat process with yogurt, Pumpkin Mousse, and Oat Crunch.","url":"https://recipe.bluelayer.org/recipe/52710/pumpkin-parfaits-with-oat-crunch"},{"id":"52655","title":"Almond Maple Coconut Granola","ingredients":"oats<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sunflower seed kernels, dried<br>salt, table<br>syrup, maple, canadian<br>oil, olive, salad or cooking<br>cranberries, dried, sweetened<br>nuts, almonds<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat oven to 300 degrees F (150 degrees C).<br>Line 2 baking sheets with silicone baking mats or parchment paper.<br>Combine oats, pumpkin seeds, sunflower seeds, and salt together in a bowl.<br>Add maple syrup and oil; stir until evenly coated.<br>Spread oat mixture onto the prepared baking sheets.<br>Bake in the preheated oven for 10 minutes.<br>Remove baking sheets from oven, stir granola, return to oven, and cook until lightly browned, about 7 minutes more.<br>Cool granola on the baking sheets for 20 minutes.<br>Mix cranberries, almonds, and coconut into granola; store in an air-tight container.","url":"https://recipe.bluelayer.org/recipe/52655/almond-maple-coconut-granola"},{"id":"52576","title":"Roasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>salt, table<br>butter, without salt","directions":"Remove seeds from pumpkin.<br>Remove all pumpkin membrane and rinse.<br>Dry seeds and spread in one single layer over some paper toweling.<br>Sprinkle evenly with salt.<br>Once pumpkin seeds are fairly dry transfer to a metal pie plate and pour on melted butter.<br>Set oven to broil and stir seeds frequently (about every minute or two) until nice and golden.","url":"https://recipe.bluelayer.org/recipe/52576/roasted-pumpkin-seeds"},{"id":"52558","title":"Spicy Pumpkin Soup with Mexican Cream and Toasted Pepitas","ingredients":"cream, whipped, cream topping, pressurized<br>cream, sour, cultured<br>lime juice, raw<br>butter, without salt<br>onions, raw<br>pumpkin, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spices, pepper, red or cayenne<br>soup, chicken broth or bouillon, dry<br>seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Whisk first 3 ingredients in small bowl.<br>Cover; chill 2 hours.<br>(Mexican cream can be made 1 week ahead.<br>Keep chilled.)<br>Melt butter in heavy large pot over medium heat.<br>Add onions and saute until translucent, about 10 minutes.<br>Mix in pumpkin, milk and crushed red pepper.<br>Working in batches, puree mixture in processor.<br>Return to pot.<br>Add broth; simmer 10 minutes to blend flavors, stirring occasionally.<br>Season with salt and pepper.<br>(Can be made 1 day ahead.<br>Cool.<br>Cover and chill.<br>Bring to simmer before continuing.)<br>Ladle soup into bowls.<br>Drizzle with cream.<br>Sprinkle with pumpkin seeds.","url":"https://recipe.bluelayer.org/recipe/52558/spicy-pumpkin-soup-with-mexican-cream-and-toasted-pepitas"},{"id":"52537","title":"Caramel Apple Protein Smoothie","ingredients":"apples, raw, with skin<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>beverages, protein powder whey based<br>candies, caramels<br>pumpkin, raw<br>spices, cinnamon, ground<br>water, bottled, generic","directions":"Place all ingredients in a blender and process until smooth.<br>Note: For protein powder, use one serving depending on the brand you use.","url":"https://recipe.bluelayer.org/recipe/52537/caramel-apple-protein-smoothie"},{"id":"52505","title":"Microwave Yogurt Pumpkin Pie & Crumb Crust Recipe","ingredients":"butter, without salt<br>cookies, vanilla wafers, lower fat<br>sugars, granulated<br>pumpkin, raw<br>sugars, brown<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>spices, ginger, ground<br>salt, table<br>cream, whipped, cream topping, pressurized<br>yogurt, greek, plain, nonfat","directions":"Gingersnaps, graham crackers or possibly chocolate wafers, crushed<br>CRUST: Heat butter on High 1 minute in glass 9\"x9\" pie plate.<br>Mix crumbs and sugar and save 2 Tbsp.<br>of mix to sprinkle on top of pie.<br>Add in remaining crumbs to butter and mix.<br>Press on sides and bottom of pie plate.<br>Cook on High for 1 1/2 to 2 min.<br>Cold before filling.<br>PIE: In 3 qt microwave dish mix pumpkin, sugar, spices and salt.<br>Cook on High 1 1/2 to 2 min or possibly till it begins to boil.<br>Cold 10 min.<br>Remove cover from frzn whipped cream, defrost for 1 minute in microwave.<br>Stir and fold into yogurt.<br>Mix into cooled pumpkin mix.<br>Spoon into pie shell and chill for 4 hrs.<br>Serves 6.","url":"https://recipe.bluelayer.org/recipe/52505/microwave-yogurt-pumpkin-pie-crumb-crust-recipe"},{"id":"52455","title":"Ginger Peach Granola","ingredients":"oats<br>nuts, almonds<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sunflower seed kernels, dried<br>seeds, chia seeds, dried<br>salt, table<br>syrup, maple, canadian<br>oil, olive, salad or cooking<br>peaches, yellow, raw<br>spices, ginger, ground","directions":"Heat oven to 350 degrees F.<br>In a large bowl, stir oats, almonds, pepitas, sunflower seeds, chia seeds, salt, maple syrup and olive oil until everything is well-coated and combined.<br>Divide mixture between two large rimmed baking sheets and spread out into a thin and even layer.<br>Bake 30 minutes, stirring granola once and rotating pans halfway through baking, until granola begins to turn golden.<br>Remove baking sheets from oven and sprinkle chopped dried peaches and ginger evenly on top.<br>Return to oven and bake another 10 minutes until granola is golden brown.<br>Allow granola to cool completely on baking sheets before stirring/serving.<br>Store in an airtight container at room temperature for 1 week, in the fridge for 2 weeks or frozen up to 1 month.","url":"https://recipe.bluelayer.org/recipe/52455/ginger-peach-granola"},{"id":"52434","title":"Pumpkin Polenta","ingredients":"pumpkin, raw<br>water, bottled, generic<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>soup, chicken broth or bouillon, dry<br>salt, table<br>spices, pepper, black<br>spices, nutmeg, ground<br>cornmeal, degermed, unenriched, yellow<br>butter, without salt","directions":"Preheat the oven to 400 degrees.<br>Put the pumpkin in water in a roasting pan on the lower rack of the oven.<br>Bake until very well done and tender, about one hour.<br>Remove and cool slightly.<br>Scoop the meat of the pumpkin into a food processor, add one-quarter cup of the milk and puree until smooth.<br>Keep warm.<br>In a large saucepan, combine the remaining milk, the stock, salt, pepper and nutmeg.<br>Bring to a simmer over medium-high heat, then gradually whisk in the cornmeal.<br>Stir with a spatula or wooden spoon until the polenta is thick enough to allow the spoon to stand up in it, about 15 minutes.<br>Add the pumpkin puree and butter.<br>Adjust the salt and pepper.<br>Pour the mixture into a parchment-lined 16-by-12-by-1-inch sheet pan.<br>Smooth and level the surface, cover with plastic wrap and refrigerate until firm, about four hours.<br>Remove the plastic wrap, and with a knife or cookie cutter, cut the polenta into triangles, rectangles or diamonds.<br>Invert the pan to unload.<br>Refrigerate until ready to cook, covering with plastic wrap if it is for more than an hour.<br>In a nonstick skillet, heat just enough butter to cover the bottom of the pan over high heat.<br>Carefully add the polenta and sear about two minutes on each side and drain on a paper towel.<br>Serve at once.","url":"https://recipe.bluelayer.org/recipe/52434/pumpkin-polenta"},{"id":"52284","title":"Spiced Toasted Almonds","ingredients":"nuts, almonds<br>oil, olive, salad or cooking<br>syrup, maple, canadian<br>salt, table<br>spices, cinnamon, ground<br>spices, ginger, ground","directions":"Preheat the oven to 350F.<br>Toss the almonds with the olive oil, maple syrup, salt, cinnamon, and ginger until evenly coated, then spread them evenly on a sheet pan.<br>Bake for 7 to 10 minutes, until aromatic and slightly browned.<br>You know theyre done when you can smell them.<br>The almonds will become crispy as they cool.<br>While I was scuttling around the Commonweal Retreat Centers kitchen, I came up with the following mix of tasty morsels that everyone seemed to love.<br>To 2 cups of toasted almonds, add 1 tablespoon of dark chocolate chips, 1/4 cup of dried cherries, and 1/4 cup of pumpkin seeds.<br>If youre looking for a more savory flavor, swap out the cinnamon and ginger for 1/4 teaspoon each of dried rosemary, sage, and thyme.<br>When in doubt, take them out!<br>Nuts will continue to cook after they have been removed from the oven.<br>Store in an airtight container in the refrigerator for 2 weeks or in<br>the freezer for 2 months.<br>(per serving)<br>Calories: 105<br>Total Fat: 9.1g (0.7g saturated, 5.7g monounsaturated)<br>Carbohydrates: 4g<br>Protein: 4g<br>Fiber: 2g<br>Sodium: 40mg","url":"https://recipe.bluelayer.org/recipe/52284/spiced-toasted-almonds"},{"id":"52266","title":"Olive Oil Granola With Dried Apricots and Pistachios","ingredients":"oats<br>nuts, pistachio nuts, raw<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>syrup, maple, canadian<br>oil, olive, salad or cooking<br>sugars, brown<br>salt, table<br>spices, cinnamon, ground<br>spices, cardamom<br>apricots, dried, sulfured, uncooked","directions":"Preheat oven to 300F<br>In a large bowl, combine oats, pistachios, pumpkin seeds, coconut chips, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom<br>Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.<br>Transfer granola to a large bowl and add apricots, tossing to combine.<br>Serve with ricotta and fruit, if desired.","url":"https://recipe.bluelayer.org/recipe/52266/olive-oil-granola-with-dried-apricots-and-pistachios"},{"id":"52228","title":"Multigrain Pita Bread with Sun Dried Tomato","ingredients":"leavening agents, yeast, baker's, active dry<br>honey<br>water, bottled, generic<br>wheat flour, white, all-purpose, unenriched<br>water, bottled, generic<br>oil, olive, salad or cooking<br>salt, table<br>spices, garlic powder<br>seeds, sunflower seed kernels, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sesame seeds, whole, dried<br>tomatoes, red, ripe, raw, year round average","directions":"Add yeast and honey to warm water in a medium-size bowl; let stand until foamy, about 10 minutes.<br>Combine the flour, olive oil, salt, garlic powder, sunflower and pumpkin seeds and white sesame seeds, sundried tomatoes in a large mixing bowl.<br>Pour yeast mixture into center and stir until dough can be gathered into a ball.<br>Knead dough floured board until smooth.<br>Place dough in a large, lighty oiled bowl.<br>Cover with a damp towel and place in a dry, draft-free place until dough had doubled, 1 to 1 1/2 hours.<br>Punch down dough; place on lightly floured board.<br>Divide dough into 12 equal pieces.<br>Shape into circles and place on nonstick cookie sheets.<br>Allow to rest, covered with damp towel for 30 minutes.<br>On lightly floured board, roll out each piece of dough to a circle, about 6 inches in diameter.<br>Place on non-stick cookie sheets; loosely covered by kitchen towels, let stand for another 30 minutes.<br>Preheat oven to 500 F.<br>Just before you place the pan in the oven, flip each pita over on its other side.<br>Bake on bottom rack oven for 5 minutes.<br>Once one cookie sheet, you can bake 2 to 3 pita breads at one time.<br>Remove pitas from cookie sheets and let cool on rack.<br>Store in airtight container in refrigerator.<br>To serve, reheat wrapped in aluminum foil at 350F (180C) F for 10 minutes.","url":"https://recipe.bluelayer.org/recipe/52228/multigrain-pita-bread-with-sun-dried-tomato"},{"id":"52189","title":"Applesauce Bread (For Breadmaker) Recipe","ingredients":"water, bottled, generic<br>wheat flour, white, all-purpose, unenriched<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>spices, cinnamon, ground<br>salt, table<br>molasses<br>leavening agents, yeast, baker's, active dry<br>nuts, walnuts, english","directions":"Put all in bread maker and set as you would for white bread.<br>This makes an extremely large loaf, and was touching the top of my breadmaker.<br>You may want to take it out 5 min early to prevent the top from scorching.<br>NOTES : I just want to say as soon as I saw this recipe today I knew which I hadto try it.<br>I didn't have any applesauce, but I had a big apple that Iput in the microwave, then processed.<br>I didn't have any molasses but Idid have some maple syrup so I used which.<br>I just took it out and it isfabulous.<br>I am going to replace my missing molasses tonight so I canmake a loaf of this for a brunch which we are going to Saturday morning.<br>Curtis<br>I went home yesterday, all set to make the pumpkin bread which was posted recently, and found no pumpkin.<br>Undaunted, I went ahead and concocted this, that the SO is still raving over!<br>[NFritz]<br>Had some left-over chicken and thought I'd try a recipe I had seen recently.<br>I cut the oil, increasedsome of the vegetables.<br>It was quick to make and is very tasty.","url":"https://recipe.bluelayer.org/recipe/52189/applesauce-bread-for-breadmaker-recipe"},{"id":"52158","title":"Nutmeg Whipped Squash","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>butter, without salt<br>sugars, brown<br>spices, nutmeg, ground<br>salt, table","directions":"Cook squash in boiling salted water for 15 minutes, or till tender.<br>Drain well.<br>Cut rind from cubes.<br>Combine squash, butter, brown sugar, nutmeg and salt; whip till smooth.","url":"https://recipe.bluelayer.org/recipe/52158/nutmeg-whipped-squash"},{"id":"52132","title":"Crustless Pumpkin Pie","ingredients":"pumpkin, raw<br>soymilk, original and vanilla, unfortified<br>peanut butter, smooth style, without salt<br>egg substitute, powder<br>pancakes, plain, dry mix, complete (includes buttermilk)<br>sugars, granulated<br>pumpkin, raw<br>vanilla extract","directions":"Combine all ingredients in a blender container.<br>Process until smooth, scraping down sides as needed.<br>Pour into a 9-inch pie plate that has been coated with non-stick cooking spray.<br>Bake at 350F for 50-60 minutes or until knife inserted near center tests clean.<br>Cool on wire rack.<br>Refrigerate until chilled, about 3 hours.","url":"https://recipe.bluelayer.org/recipe/52132/crustless-pumpkin-pie"},{"id":"52049","title":"Yummy Muesli Bars!","ingredients":"oats<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>raisins, seeded<br>seeds, sunflower seed kernels, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sesame seeds, whole, dried<br>honey<br>sugars, brown<br>butter, without salt","directions":"Mix the seeds, coconut and oats in a bowl.<br>Heat a little oil in a pan, and toast the mix on a light-medium heat for 4-5 minutes, until it turns golden (but before it burns!<br>).<br>Remove from heat, and pour back into the bowl to cool.<br>once cool, add the sultanas.<br>In a small saucepan, add the honey, sugar and butter and heat gently until the butter has completely melted (this may be easier if you chop the butter into smaller cubes).<br>now, turn up the heat and bring to the boil while constantly stirring the mixture.<br>as soon as it comes to the boil, turn the heat right down and let it bubble (without stirring) for approximately 7 minutes.<br>Remove from heat, and pour over the muesli mix.<br>work the syrup through the muesli completely to ensure it is all moist.<br>Take a dish (grease the edges lightly with a dab of oil, or use baking paper) and press the mixture firmly into it.<br>obviously you can use whatever shape you like, but beware that if it is too thick, it becomes very difficult to cut once it is refrigerated.<br>Put in the fridge and let it set.<br>Eat it!<br>YUMMY!<br>mmm.","url":"https://recipe.bluelayer.org/recipe/52049/yummy-muesli-bars"},{"id":"51878","title":"Cinnamon Toast Pumpkin Seeds","ingredients":"butter, without salt<br>spices, cinnamon, ground<br>salt, table<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>sugars, granulated","directions":"Preheat oven to 300 degrees F (150 degrees C).<br>Mix butter, cinnamon, and salt together in a bowl.<br>Place pumpkin seeds in a large bowl and pour butter mixture over seeds; toss to evenly coat.<br>Spread coated seeds in a single layer onto a baking sheet.<br>Bake in the preheated oven, stirring occasionally, until seeds are lightly browned, about 40 minutes.<br>Remove baking sheet from oven; sprinkle sugar over seeds and stir until evenly coated.","url":"https://recipe.bluelayer.org/recipe/51878/cinnamon-toast-pumpkin-seeds"},{"id":"51862","title":"Pumpkin Spice Dip - Sugar Free","ingredients":"cheese, parmesan, hard<br>sugars, granulated<br>pumpkin, raw<br>pumpkin, raw<br>pumpkin, raw<br>spices, cinnamon, ground<br>vanilla extract","directions":"In a bowl, beat cream cheese, splenda and syrup til creamy.<br>Add pumpkin, spices and vanilla and beat til smooth.<br>Refrigerate for at least an hour.<br>Enjoy - great with apples!","url":"https://recipe.bluelayer.org/recipe/51862/pumpkin-spice-dip-sugar-free"},{"id":"51772","title":"Pumpkin Spice Swirl Oatmeal","ingredients":"oats<br>water, bottled, generic<br>salt, table<br>butter, without salt<br>honey<br>pumpkin, raw","directions":"Bring to a boil the water and salt.<br>Stir in oats.<br>Cook about 5 minutes over medium heat; stirring occasionally.<br>In the meantime, combine the butter, honey and pumpkin spice; set aside.<br>When oatmeal is done, spoon into bowls and swirl with spiced butter.","url":"https://recipe.bluelayer.org/recipe/51772/pumpkin-spice-swirl-oatmeal"},{"id":"51768","title":"Simple Pumpkin Pancakes","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)<br>pumpkin, raw","directions":"Prepare 1 cup dry pancake mix according to the package directions.<br>Whisk in pumpkin puree.","url":"https://recipe.bluelayer.org/recipe/51768/simple-pumpkin-pancakes"},{"id":"51703","title":"Whole Wheat Pumpkin Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>sugars, granulated<br>sugars, brown<br>pumpkin, raw<br>salt, table<br>pumpkin, raw<br>alcoholic beverage, beer, regular, all<br>margarine, regular, 80% fat, composite, stick, without salt","directions":"Preheat oven to 375 degrees F. Spray a loaf pan with cooking spray and set aside.<br>Mix flours, baking powder, sugars, pumpkin pie spice and salt.<br>Add in pumpkin and beer and mix until fully combined.<br>Pour mixture into the prepared loaf pan.<br>Pour margarine over the mixture and bake for 50-60 minutes until the center comes out clean when poked with a toothpick!","url":"https://recipe.bluelayer.org/recipe/51703/whole-wheat-pumpkin-beer-bread"},{"id":"51644","title":"Maple-Pumpkin Saute","ingredients":"pumpkin, raw<br>apples, raw, with skin<br>onions, raw<br>raisins, seeded<br>butter, without salt<br>syrup, maple, canadian<br>salt, table<br>spices, ginger, ground","directions":"Melt butter in a large non-stick skillet.<br>Combine the next 4 ingredients in the skillet and cover.<br>Cook over medium-high heat 20 minutes or until tender, stirring occasionally.<br>Stir in syrup, salt, and ginger.","url":"https://recipe.bluelayer.org/recipe/51644/maple-pumpkin-saute"},{"id":"51597","title":"Vegan Pumpkin Muffins","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>spices, cinnamon, ground<br>spices, ginger, ground<br>pumpkin, raw<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>syrup, maple, canadian<br>vanilla extract","directions":"Preheat oven to 375 degrees F and line muffin tin with 9 liners (or spray with cooking spray).<br>In a medium-sized bowl, whisk together flour, sugar, baking soda, baking powder, salt, cinnamon, and ginger.<br>In a separate bowl, mix together pumpkin puree, coconut oil, maple syrup, and vanilla extract.<br>Pour dry ingredients into wet all at once and stir until just combined.<br>Distribute batter evenly between 9 muffin tins (it will be thick), and bake for 15 to 18 minutes until inserted toothpick comes out clean.<br>Adapted from the Joy the Baker Cookbook.","url":"https://recipe.bluelayer.org/recipe/51597/vegan-pumpkin-muffins"},{"id":"45809","title":"Roasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>butter, without salt<br>salt, table","directions":"Preheat oven to 300 degrees F (150 degrees C).<br>Toss seeds in a bowl with the melted butter and salt.<br>Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.","url":"https://recipe.bluelayer.org/recipe/45809/roasted-pumpkin-seeds"},{"id":"51505","title":"Cornstarch Glue","ingredients":"cornstarch<br>water, bottled, generic","directions":"Combine ingredients into a saucepan and stir until smooth.<br>Heat over medium heat until thick and translucent.<br>Allow it to cool to touch.<br>Lay large cookie cutters on parchment paper.<br>Have child take foot long pieces of yarn, placing it in the glue.<br>Run yarn between thumb and forefinger to remove excess glue.<br>Lay inside cookie cutter.<br>Repeat until you have a thin layer of yarn inside the cutter.<br>With clean hands, press yarn flat.<br>Carefully remove cutter and let your design dry, about 24 hours.<br>Use red, white and pink yarn in heart cutters, different shades of green for Christmas trees, pumpkin cutter and orange and a little brown for the stem, what ever you want.","url":"https://recipe.bluelayer.org/recipe/51505/cornstarch-glue"},{"id":"51405","title":"Stewed Pompion (Pumpkin)","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>butter, without salt<br>vinegar, cider<br>spices, ginger, ground<br>salt, table","directions":"In a saucepan over medium heat, stir and heat all the ingredients together.<br>Adjust seasonings to taste, and serve hot.","url":"https://recipe.bluelayer.org/recipe/51405/stewed-pompion-pumpkin"},{"id":"51348","title":"Pumpkin Spice Muddy Buddies","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>candies, white chocolate<br>sugars, powdered<br>pumpkin, raw<br>baking chocolate, mars snackfood us, m&amp;m's milk chocolate mini baking bits","directions":"Pour the rice cereal into a large bowl and set aside.<br>In a microwavable bowl, add the candy melts and melt according to package directions.<br>Usually you heat for 20-30 second intervals, stirring in between and continuing until completely smooth and melted.<br>Pour melted candy on top of cereal.<br>With a wooden spoon, stir gently to coat each piece.<br>Into a large zip-lock bag, add the powdered sugar and pumpkin pie spice.<br>Add the coated cereal, seal the bag and shake to combine.<br>Pour into your serving bowl and add your candy of choice.<br>Cover and store leftover muddy buddies in an airtight container.<br>Slightly adapted from Sallys Baking Addiction and inspired by the Chex brand original Muddy Buddies recipe.","url":"https://recipe.bluelayer.org/recipe/51348/pumpkin-spice-muddy-buddies"},{"id":"51321","title":"Pumpkin Fluff Dip II","ingredients":"pumpkin, raw<br>cheese, parmesan, hard<br>sugars, granulated<br>spices, cinnamon, ground<br>pumpkin, raw","directions":"With an electric mixer, cream the pumpkin and cream cheese together first.<br>In 1/4 cup increments, add the confectioners sugar and beat inches.<br>Beat in the spices.<br>You can serve it immediately but I like it better after it's chilled in the fridge for an hour or two.<br>Serve with sliced apples, pears, graham crackers, gingersnaps, pieces of pound cake, etc.","url":"https://recipe.bluelayer.org/recipe/51321/pumpkin-fluff-dip-ii"},{"id":"51318","title":"Sun-Dried Tomato Pesto","ingredients":"tomatoes, sun-dried<br>nuts, pine nuts, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>spices, garlic powder<br>cheese, parmesan, hard<br>oil, olive, salad or cooking","directions":"Place all ingredients in a food processor and blend until they reach your desired level of smoothness.<br>Chill and eat!","url":"https://recipe.bluelayer.org/recipe/51318/sun-dried-tomato-pesto"},{"id":"51247","title":"Light Pumpkin-Oat Scones","ingredients":"pumpkin, raw<br>cream, sour, cultured<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>oats<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>pumpkin, raw<br>leavening agents, baking soda<br>salt, table<br>margarine, regular, 80% fat, composite, stick, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated","directions":"# Preheat oven to 400 degrees.<br># Prepare baking sheet by sparying lightly with cooking spray.<br># In a large bowl, combine the the flour,oatmeal, sugar, baking powder, baking soda and salt.<br># Cut in the margarine until the mixture resembles course meal.<br># Add the pumpkin, vanilla and yogurt into the flour mixture and mix thoroughly.<br># Knead the dough on a lightly floured surface just until it can be shaped.<br>If the dough is too sticky add a little more flour but take care not to add too much as it toughens up the scones.<br>Similarly, over kneading the dough also diminishes the final result.<br># Place the dough ball on the baking sheet and spread out into disk.<br>Cut into 6 wedges.<br># Bake the scones 20 - 22 minutes.","url":"https://recipe.bluelayer.org/recipe/51247/light-pumpkin-oat-scones"},{"id":"51232","title":"Pumpkin Pecan Granola","ingredients":"oats<br>nuts, pecans<br>pumpkin, raw<br>pumpkin, raw<br>sugars, brown<br>seeds, flaxseed<br>pumpkin, raw<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>syrup, maple, canadian<br>cranberries, dried, sweetened","directions":"Preheat oven to 325 degrees F.<br>Add all ingredients (except cranberries) to a medium bowl.<br>Toss to combine.<br>Make sure all of the oats are coated.<br>Spread granola evenly on a baking sheet lined with a silicone baking mat.<br>Bake for 15 minutes and stir the granola carefully not to break up clusters.<br>Bake for an additional 15 minutes or until golden brown.<br>Allow the granola to cool.<br>The granola with get crunchier as it cools; it tends to be sort of soft when it first comes out of the oven.<br>Toss cooled granola with dried cranberries and enjoy.<br>Store in an airtight container at room temperature for up to a week or freeze for up to 2 months.","url":"https://recipe.bluelayer.org/recipe/51232/pumpkin-pecan-granola"},{"id":"51085","title":"Super Energy Bars","ingredients":"wheat flour, white, all-purpose, unenriched<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>seeds, sesame seeds, whole, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sunflower seed kernels, dried<br>seeds, flaxseed<br>raisins, seeded<br>spartan, real semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>sweetener, syrup, agave<br>vanilla extract","directions":"Preheat oven to 350.<br>Mix all dry ingredients together.<br>Add peanut butter, honey, and vanilla - mix well.<br>(I used my mixer - it's pretty dense).<br>Grease a 13x9 baking pan - spread mixture into pan (should be about an inch thick).<br>Bake for 15-20 minutes.<br>Cool and cut into squares.<br>I'm going to refrigerate them (in the hopes they will hold together a little better).<br>Enjoy -- yummy &amp; healthy!","url":"https://recipe.bluelayer.org/recipe/51085/super-energy-bars"},{"id":"51053","title":"Bob Greenes Muesli","ingredients":"oats<br>raisins, seeded<br>nuts, almonds<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, flaxseed<br>orange juice, raw","directions":"Add all ingredients to a medium bowl and mix well.<br>Store leftovers in an airtight container.","url":"https://recipe.bluelayer.org/recipe/51053/bob-greenes-muesli"},{"id":"51045","title":"Steamed Pumpkin for Pumpkin Pie","ingredients":"pumpkin, raw<br>water, bottled, generic","directions":"Cut the pumpkin into manageable pieces, then cut off the rind.<br>Cut the pumpkin flesh into pieces that are the same size.<br>Remove all seeds and stringy bits.<br>Steam the pumpkin pieces over water for about 20 minutes.<br>It doesn't take long until it mashes up under the pressure of a fork.<br>Empty the pumpkin pieces into a colander, and toss the pumpkin as you would when you drain pasta.<br>Prepare to toss and drain this pumpkin from time to time, for about a day and a half.<br>There seems to be a lot of water that continues to seep out.<br>(Additionally, you could put the pumpkin into a dish towel, and squeeze it, if you are not sure you have got as much water out as possible.<br>).<br>At a certain point, not much water comes out.<br>You can reheat the very mushy amount (which yields only about 3 cups!<br>), and add your pumpkin pie spices (clove, cinnamon, allspice, ginger).<br>The spices will be more intense if you blend it all when the pumpkin mash is warm.","url":"https://recipe.bluelayer.org/recipe/51045/steamed-pumpkin-for-pumpkin-pie"},{"id":"51013","title":"Easy Pumpkin Pudding (Classroom Cooking)","ingredients":"vanilla extract<br>pumpkin, raw","directions":"Help young children measure and place one cup of vanilla.<br>pudding in their individual bowls.<br>Next, measure out 2 teaspoons pie mix.<br>with each child.<br>Ask children to mix the vanilla pudding and the pie.<br>mix together for a seasonal and yummy treat.","url":"https://recipe.bluelayer.org/recipe/51013/easy-pumpkin-pudding-classroom-cooking"},{"id":"51010","title":"Quinoa-Pumpkin Seed Granola","ingredients":"quinoa, uncooked<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>nuts, almonds<br>seeds, flaxseed<br>honey<br>oil, canola<br>spices, cinnamon, ground<br>salt, table<br>cranberries, dried, sweetened","directions":"Preheat oven to 350.<br>In a large bowl, combine quinoa, pumpkin seeds, almonds, and flaxseed.<br>In a small, microwave safe bowl, heat honey on high for 20 seconds.<br>Stir in oil, cinnamon, and salt.<br>Pour honey mixture over quinoa mixture; toss to coat.<br>Spread in a 15x10 baking pan.<br>Bake uncovered for 20 minutes or until golden brown, stirring twice.<br>Stir in dried fruit.<br>Cool for 15 minutes in the pan, then spread out on foil and cool completely, breaking up any large pieces.<br>Transfer to an airtight container, keeping up to 2 weeks in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/51010/quinoa-pumpkin-seed-granola"},{"id":"50903","title":"Instant Oatmeal Mix","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>sugars, brown<br>salt, table<br>spices, cinnamon, ground<br>pumpkin, raw<br>spices, nutmeg, ground<br>spices, cardamom","directions":"Combine the powdered milk, confectioners' sugar, brown sugar, salt, cinnamon, pumpkin pie spice, nutmeg, and cardamom in a bowl.<br>Stir to mix thoroughly, and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/50903/instant-oatmeal-mix"},{"id":"50895","title":"Kansas City Rub - Meat, Poultry, or Vegetables","ingredients":"salt, table<br>sugars, granulated<br>spices, chili powder<br>spices, onion powder<br>pumpkin, raw","directions":"Combine all ingredients and store in a covered container.<br>Rub into steaks prior to grilling or broiling.<br>Enough for four to five steaks.","url":"https://recipe.bluelayer.org/recipe/50895/kansas-city-rub-meat-poultry-or-vegetables"},{"id":"50873","title":"Raisin Apricot Bars","ingredients":"apricots, dried, sulfured, uncooked<br>water, bottled, generic<br>raisins, seeded<br>sugars, granulated<br>lemon juice, raw<br>cornstarch<br>pumpkin, raw<br>butter, without salt<br>sugars, brown<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>oats","directions":"In a saucepan, combine apricots, water, raisins, sugar, lemon juice, cornstarch &amp; pumpkin pie spice, &amp; cook over medium heat, stirring constantly, until mixture boils &amp; thickens.<br>Remove from heat &amp; cool.<br>Preheat oven to 375 degrees F, &amp; grease a 13\"x9\" baking dish.<br>In a large mixer bowl, cream butter &amp; brown sugar.<br>Add flour, baking powder, salt &amp; rolled oats, &amp; mix well.<br>Pat half of this mixture into bottom of prepared baking dish, then spread cooled fruit mixture over that.<br>Sprinkle remaining flour mixture evenly over the fruit &amp; lightly press it down.<br>Bake 22-25 minutes, or until firm in the center &amp; topping is crisp.<br>Cool completely before cutting into 2\" squares.","url":"https://recipe.bluelayer.org/recipe/50873/raisin-apricot-bars"},{"id":"50853","title":"Candied Pumpkin","ingredients":"butter, without salt<br>squash, winter, butternut, raw<br>sugars, granulated<br>syrup, maple, canadian<br>spices, ginger, ground<br>spices, cinnamon, ground","directions":"Melt the butter in a large heavy skillet.<br>Add the pumpkin and cook over moderately low heat, stirring occasionally, until tender, about 20 minutes.<br>Stir in the sugar until dissolved.<br>Stir in the maple syrup, ginger and cinnamon and remove from the heat.<br>Let cool and refrigerate until chilled, at least 2 hours or overnight","url":"https://recipe.bluelayer.org/recipe/50853/candied-pumpkin"},{"id":"50780","title":"Easy Pumpkin Pie Ice Cream","ingredients":"sugars, brown<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>spices, cloves, ground<br>pumpkin, raw<br>ice creams, vanilla","directions":"In a small saucepan, briefly heat together the pumpkin, brown sugar and spices until sugar is dissolved; set aside to cool.<br>Combine pumpkin mixture thoroughly with softened vanilla ice cream; spoon into a small loaf pan, cover and freeze until solid.","url":"https://recipe.bluelayer.org/recipe/50780/easy-pumpkin-pie-ice-cream"},{"id":"50728","title":"Whipped Cream","ingredients":"cream, fluid, heavy whipping<br>sugars, powdered<br>vanilla extract","directions":"In a medium bowl, using an electric mixer on high speed, combine the heavy cream, confectioners sugar, and vanilla.<br>Mix for about 1 minute, or until a creamy consistency is achieved.<br>Youll know its ready when you can form stiff peaks using a spatula.<br>For best results, whipped cream should be used on the same day it is made.<br>Try this with Chocolate Cream Pie (page 102), Chocolate-Raspberry Delight Pie (page 107), and Candyland Pie (page 137).<br>Prior to preparation, place a metal bowl in the freezer to chill for at least 15 minutes.<br>Once the bowl is chilled, add 1/4 cup cooled Hot Fudge Sauce (page 191) to the basic whipped cream ingredients and prepare as directed.<br>Try this with Ultimate Banana Split Pie (page 133) and Smores Delight Pie (page 145).<br>Prior to preparation, place a metal bowl in the freezer to chill for at least 15 minutes.<br>Once the bowl is chilled, add 1/2 cup Marshmallow Fluff to the basic whipped cream ingredients and prepare as directed.<br>Try this with CoffeeHeath Bar Crunch Pie (page 118).<br>Prior to preparation, place a metal bowl in the freezer to chill for at least 15 minutes.<br>Once the bowl is chilled, add 2 tablespoons Kahlua (or more to taste) to the basic whipped cream ingredients and prepare as directed.<br>Try this with Maple Pumpkin Pie with Pecan Streusel (page 62), and Maple Walnut Pie (page 90).<br>Prior to preparation, place a metal bowl in the freezer to chill for at least 15 minutes.<br>Once the bowl is chilled, add 1/2 cup maple syrup (or more to taste) to the basic whipped cream ingredients and prepare as directed.<br>Achieving the correct whipped cream consistency is the trick to a perfect cream pie.<br>Theres an easy way to determine exactly when your cream has reached this just-right consistency: Pull your whisk attachment (or a spatula) straight up out of the creamthe peak of the cream should hold its shape and stick tightly to the whisk.<br>Once you have achieved these stiff peaks, stop beating immediately.<br>Continuing to beat the cream after this point will cause it to separate and curdle.","url":"https://recipe.bluelayer.org/recipe/50728/whipped-cream"},{"id":"50653","title":"Pecan and Walnut Holiday Nut Mix","ingredients":"nuts, pecans<br>nuts, walnuts, english<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cranberries, dried, sweetened<br>sugars, brown<br>oil, olive, salad or cooking<br>water, bottled, generic<br>spices, chili powder<br>salt, table","directions":"Preheat oven to 300F .<br>Line a heavy large baking sheet with a silicone liner or foil.<br>Combine the pecans, walnuts and pumpkin seeds in a medium bowl.<br>Stir the brown sugar, oil, water, chili powder and salt to blend in a small bowl.<br>Drizzle 2 tablespoons of the brown sugar mixture over the nut mixture and toss to coat.<br>Spread the nut mixture out into a single layer on the prepared baking sheet.<br>Bake the nut mixture until it's beginning to turn golden brown, about 10 minutes.<br>Meanwhile: Toss the cereal and cranberries with the remaining brown sugar mixture in the same bowl (no need to wash).<br>Add the cereal mixture to the nut mixture on the pan and spread out into a single layer.<br>Roast in the oven until golden brown and glazed, about 12 minutes longer.<br>Cool completely.<br>Toss to combine.<br>Transfer to jars and seal tightly.<br>(Mix can be made up to 2 weeks ahead.<br>).","url":"https://recipe.bluelayer.org/recipe/50653/pecan-and-walnut-holiday-nut-mix"},{"id":"50617","title":"Pumpkin Ice Cream","ingredients":"pumpkin, raw<br>sugars, brown<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>spices, ginger, ground<br>cream, whipped, cream topping, pressurized<br>orange juice, raw<br>orange juice, raw<br>cream, whipped, cream topping, pressurized","directions":"In a large bowl combine all ingredients.<br>Mixing well, and evenly.<br>Pour into chilled ice maker canister.<br>Follow freezing directions of manufacturer's instructions for your maker.<br>Makes about 2 litres.","url":"https://recipe.bluelayer.org/recipe/50617/pumpkin-ice-cream"},{"id":"50597","title":"No Bake Pumpkin, Raisin, Oatmeal Cookie Recipe","ingredients":"oats<br>raisins, seeded<br>salt, table<br>pumpkin, raw<br>pumpkin, raw<br>oil, olive, salad or cooking<br>vanilla extract<br>honey","directions":"Combine all the dry ingredients.<br>Mix in the wet ingredients and roll into balls.<br>Serve or refrigerate them for later consumption.","url":"https://recipe.bluelayer.org/recipe/50597/no-bake-pumpkin-raisin-oatmeal-cookie-recipe"},{"id":"50557","title":"Pumpkin Bran Muffins","ingredients":"wheat flour, white, all-purpose, unenriched<br>pumpkin, raw<br>oil, olive, salad or cooking<br>egg substitute, powder<br>soymilk, original and vanilla, unfortified<br>spices, cinnamon, ground<br>sugars, granulated<br>oat bran, raw<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Pre-heat oven to 400 degrees Fahrenheit.<br>Mix all dry ingredients together.<br>Mix all wet ingredients together.<br>Mix wet and dry together.<br>Spoon into oiled or sprayed muffin tin.<br>Bake for 10-15 minutes.","url":"https://recipe.bluelayer.org/recipe/50557/pumpkin-bran-muffins"},{"id":"50491","title":"Pumpkin Rice Krispie Treats","ingredients":"pumpkin, raw<br>candies, marshmallows<br>spices, cinnamon, ground<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"In a microwave safe bowl, add pumpkin pie filling, mini marshmallows, and cinnamon.<br>Stir to mix.<br>Microwave in 30-second intervals, stirring well until marshmallows melt.<br>Add cereal and stir well.<br>Liberally spray an 8 x 8 inch dish (I use Pyrex).<br>Transfer ingredients into the prepared dish, smooth out with an offset spatula.<br>Cover with plastic wrap and place in the refrigerator.<br>When ready to serve, cut into desired size and enjoy!<br>Its a favorite treat at my home during the fall months.","url":"https://recipe.bluelayer.org/recipe/50491/pumpkin-rice-krispie-treats"},{"id":"50480","title":"Spiced Pumpkin Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>pumpkin, raw<br>salt, table<br>butter, without salt<br>milk, buttermilk, fluid, cultured, lowfat<br>pumpkin, raw<br>honey","directions":"Preheat oven to 400.2.<br>Weigh or lightly spoon flour into dry measuring cups; level with a knife.<br>Combine flour, baking powder, pumpkin pie spice, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.<br>Chill 10 minutes.3.<br>Combine buttermilk and honey, stirring with a whisk until well blended; add canned pumpkin.<br>Add buttermilk mixture to flour mixture; stir just until moist.4.<br>Turn dough out onto a lightly floured surface; knead lightly 4 times.<br>Roll dough into a (1/2-inch-thick) 9 x 5inch rectangle; dust top of dough with flour.<br>Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope).<br>Reroll dough into a (1/2-inch-thick) 9 x 5inch rectangle; dust top of dough with flour.<br>Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness.<br>Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds.<br>Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper.<br>Bake at 400 for 14 minutes or until golden.<br>Remove from pan; cool 2 minutes on wire racks.<br>Serve warm.","url":"https://recipe.bluelayer.org/recipe/50480/spiced-pumpkin-biscuits"},{"id":"50438","title":"Toasted Pumpkin Seeds","ingredients":"oil, olive, salad or cooking<br>seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Heat the oil in a small flying pan over medium-low heat until it begins to smoke.<br>Add the pumpkin seeds and stir until the seeds are browned and exude a nutty aroma, 1 to 2 minutes.<br>Remove to a bowl and use right away, or store in an airtight jar for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/50438/toasted-pumpkin-seeds"},{"id":"50386","title":"Pumpkin Rolls","ingredients":"leavening agents, yeast, baker's, active dry<br>water, bottled, generic<br>molasses<br>syrup, maple, canadian<br>oil, olive, salad or cooking<br>pumpkin, raw<br>salt, table<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched","directions":"Add yeast and a dribble of the maple syrup to the warm water.<br>Let sit for a few minutes until foamy.<br>In a mixing bowl, add molasses, maple syrup, oil, and pumpkin puree.<br>Whisk or mix until combined.<br>Dump in salt, flours, and yeast mixture.<br>Either mix with a stand-mixer and dough hook for 2-6 minutes (depending upon how powerful your mixer is), or stir together with a wooden spoon and knead on a floured countertop for a few minutes.<br>Put dough in an oiled bowl and cover with plastic wrap or heavy dishtowel.<br>Let rise in a warm, draft-free place for about an hour.<br>I use my oven, and leave the light on.<br>The dough is completely risen when you push it with your finger and the indentation stays.<br>Shape into desired size roll.<br>Let rise on a baking sheet, covered with a dishtowel, while the oven preheats to 375 degrees.<br>Bake for about 25 minutes.<br>Makes two dozen medium-sized rolls.<br>Freeze what you dont finish the next day.","url":"https://recipe.bluelayer.org/recipe/50386/pumpkin-rolls"},{"id":"50343","title":"High Fiber Chocolate Zucchini Muffins","ingredients":"squash, summer, zucchini, includes skin, raw<br>spartan, real semi-sweet chocolate baking chips,<br>wheat flour, white, all-purpose, unenriched<br>pumpkin, raw<br>egg substitute, powder<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>sugars, granulated<br>sugars, brown<br>spices, cinnamon, ground<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees.<br>Combine all dry ingredients in medium bowl.<br>In large bowl combine, eggbeaters, pumpkin, apple sauce and 1/4 cup water until blended.<br>Combine contents of both bowls.<br>Add zucchini and chips.<br>Spray 12 cup muffin pan with nonstick spray.<br>Evenly distribute cake mixture among cups.<br>Bake 20 to 25 minutes (until toothpick comes out clean when poked in center).","url":"https://recipe.bluelayer.org/recipe/50343/high-fiber-chocolate-zucchini-muffins"},{"id":"50337","title":"Pumpkin Pie Oatmeal in the Crockpot","ingredients":"oats<br>water, bottled, generic<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pumpkin, raw<br>pumpkin, raw<br>spices, cinnamon, ground","directions":"Throw everything in the crockpot the night before (see note below regarding prep for the crock, which you would need to do before adding ingredients), and whisk, whisk, whisk!<br>As for the milk, I used skim milk, but you use whatever kind you drink (you can also use soy, almond or rice milk).<br>I love cinnamon, so I threw in a dash.<br>You can omit it entirely or add a little more.<br>Do whatever floats your boat.<br>Cook on low for 5 9 hours.<br>The cooking time depends on your crockpot and how you like your oatmeal.<br>I prefer mine thicker so that I can thin it to the best texture.<br>After cooking, give the oatmeal a good strong stir to make sure everything is nicely incorporated.<br>The oatmeal will be very thick; I thinned mine with a little milk.<br>Now, add your toppings!<br>Whatever toppings your heart may desire!<br>Nuts, dried fruit, butter, sugar, honey, molasses or maple syrup!<br>This recipe freezes very well (I had a bowl of my previously frozen oatmeal this morning).<br>Just divy it up into small containers, cool it in the refrigerator, then toss them in the freezer for another morning.<br>This recipe is sure to please any oatmeal fan.<br>Im currently playing with the recipe to make all sorts of flavors (my current favorite is banana nut.<br>I will post that one later).<br>* NOTE: use whatever method you wish to make your crockpot non-stick (maybe you already have a non-stick one.<br>Use liners, non-stick spray, whatevs.<br>I did not use anything and it did stick.<br>I simply let it soak with soapy water until I could scrub it clean, but some people may not have the affinity for washing dishes that I have.","url":"https://recipe.bluelayer.org/recipe/50337/pumpkin-pie-oatmeal-in-the-crockpot"},{"id":"50328","title":"Pumpkin Protein Cookies","ingredients":"pumpkin, raw<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>spices, cinnamon, ground<br>pumpkin, raw<br>beverages, protein powder whey based<br>sweetener, syrup, agave<br>molasses<br>spices, cinnamon, ground<br>oats<br>raisins, seeded","directions":"Preheat oven to 300 degrees.<br>Combine ingredients in a bowl, stirring until well combined.<br>Drop cookies onto baking sheet and press down.<br>Bake for 15-20 minutes.","url":"https://recipe.bluelayer.org/recipe/50328/pumpkin-protein-cookies"},{"id":"50213","title":"Pumpkin Milkshake","ingredients":"pumpkin, raw<br>yogurt, greek, plain, nonfat<br>water, bottled, generic<br>honey<br>lemon juice, raw<br>pumpkin, raw","directions":"Pulse all the ingredients in a blender until fully mixed.<br>Garnish with a cinnamon stick or mint leaves.","url":"https://recipe.bluelayer.org/recipe/50213/pumpkin-milkshake"},{"id":"50083","title":"Pumpkin Pie Smoothie (Vitamix)","ingredients":"pumpkin, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, canned, condensed, sweetened<br>yogurt, greek, plain, nonfat<br>spices, cinnamon, ground<br>beverages, protein powder whey based<br>water, bottled, generic","directions":"Place all the ingredients in the Vitamix container in order listed and secure the lid.<br>Run machine on variable speed #1, quickly increase to #10, then switch to high.<br>Allow machine to run 20-30 seconds or until smooth.<br>Top with whipped cream and a dust of cinnamon if desired.","url":"https://recipe.bluelayer.org/recipe/50083/pumpkin-pie-smoothie-vitamix"},{"id":"50053","title":"Pumpkin Pie Spice Mix","ingredients":"spices, cinnamon, ground<br>spices, nutmeg, ground<br>spices, ginger, ground<br>spices, cloves, ground","directions":"Mix the ingredients up and use in your recipe.","url":"https://recipe.bluelayer.org/recipe/50053/pumpkin-pie-spice-mix"},{"id":"50043","title":"Crunchy Roasted Pepitas (Pumpkin Seeds)","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>oil, olive, salad or cooking<br>spices, coriander seed<br>salt, table<br>dill weed, fresh<br>spices, pepper, black<br>spices, pepper, red or cayenne","directions":"Position a rack in the center of the oven to 325F Toss the seeds with the olive oil on a baking sheet large enough to hold them in a single layer.<br>Spread in an even layer and roast the seeds in the oven, stirring occasionally, until golden, 13 to 15 minutes.<br>Remove the pan from the oven and immediately toss the seeds with the coriander, salt, dill, pepper, and cayenne, if using.<br>Let cool for 10 minutes.<br>Transfer to a small serving dish or two and serve.<br>If youre working ahead, refresh the pepitas for a minute or two in the oven before serving.<br>Makes 1 cup.<br>Fine Cooking.","url":"https://recipe.bluelayer.org/recipe/50043/crunchy-roasted-pepitas-pumpkin-seeds"},{"id":"49949","title":"Pumpkin Pecan Pie Smoothie","ingredients":"pumpkin, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>yogurt, greek, plain, nonfat<br>nuts, pecans<br>syrup, maple, canadian<br>spices, cinnamon, ground<br>spices, ginger, ground<br>spices, cloves, ground","directions":"Combine all ingredients in a blender.<br>Blend until the nuts are thoroughly processed and the mixture is smooth.<br>Pour into a glass and serve immediately or chill for later.","url":"https://recipe.bluelayer.org/recipe/49949/pumpkin-pecan-pie-smoothie"},{"id":"49922","title":"Autumn-Spiced Buttered Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)<br>butter, without salt<br>sugars, brown<br>pumpkin, raw<br>salt, table","directions":"Pop kernels according to manfacturers directions for your popcorn popper.<br>Meanwhile, combine butter, sugar, and pumpkin pie spice in a small bowl.<br>The brown sugar wont dissolve completely, but once you mix it up with the popcorn it wont make a difference.<br>Drizzle over freshly popped corn.<br>Add a pinch or so of salt and toss to combine.<br>Eat up.<br>It goes quickly.<br>Serves 6.<br>(maybe)","url":"https://recipe.bluelayer.org/recipe/49922/autumn-spiced-buttered-popcorn"},{"id":"49886","title":"Pumpkin Lace Cookies","ingredients":"sugars, granulated<br>butter, without salt<br>syrups, corn, light<br>wheat flour, white, all-purpose, unenriched<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>spices, ginger, ground","directions":"Bring sugar, butter&amp; syrup to a boil over medium heat.<br>Remove from heat and whisk in remaining ingredients.<br>Drop by scant tablespoonsful onto a parchment lined cookie sheet- 3 inches apart&amp; no more than 6 at a time.<br>Bake in center of a preheated 350F oven until slightly darkened (about 10 minutes).<br>Let stand on pan on a rack for 2 minutes to firm.<br>Transfer to rack to cool.","url":"https://recipe.bluelayer.org/recipe/49886/pumpkin-lace-cookies"},{"id":"49871","title":"Autumn Creamy Pumpkin Pie Dip","ingredients":"pumpkin, raw<br>cheese, parmesan, hard<br>sugars, brown<br>vanilla extract<br>spices, cinnamon, ground","directions":"In a medium bowl, beat the pumpkin and the cream cheese until smooth.<br>Beat in the brown sugar, vanilla, and pumpkin pie spice or cinnamon; combine well and beat until smooth.<br>Cover and refrigerate until serving time.<br>We like to serve this with ginger cookies and apple slices as dippers.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/49871/autumn-creamy-pumpkin-pie-dip"},{"id":"49762","title":"Chocolate Black Bean Brownies with Peanut Butter Swirl","ingredients":"beans, snap, green, raw<br>egg substitute, powder<br>pumpkin, raw<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>vanilla extract<br>sugars, brown<br>mini semi-sweet chocolate baking chips,<br>peanut butter, smooth style, without salt","directions":"Preheat oven to 350 F. Spray an 8 x 8 brownie pan with cooking spray; set aside.<br>In a food processor or blender add all the ingredients, except chocolate chips and peanut butter.<br>Process until smooth.<br>Then fold in the chocolate chips using a rubber spatula.<br>Pour batter into prepared pan and drop little globs of peanut butter over the top.<br>If peanut butter is too thick, heat in the microwave for 10 seconds.<br>Then swirl with a knife to create a swirl pattern.<br>Bake for 30-35 minutes.<br>Then insert a toothpick into the center.<br>If it comes out clean, brownies are done.<br>If not, bake for 1 or 2 more minutes and check again.<br>Leave in pan to cool before cutting.","url":"https://recipe.bluelayer.org/recipe/49762/chocolate-black-bean-brownies-with-peanut-butter-swirl"},{"id":"49759","title":"Pumpkin Cheesecake Frozen Yogurt","ingredients":"yogurt, greek, plain, nonfat<br>sugars, brown<br>pumpkin, raw<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>cheese, parmesan, hard<br>cream, fluid, heavy whipping","directions":"Whisk all ingredients in a bowl until combined.<br>Place in container of ice cream freezer and freeze according to manufacturers instructions.","url":"https://recipe.bluelayer.org/recipe/49759/pumpkin-cheesecake-frozen-yogurt"},{"id":"49743","title":"Planet Organic Cosmic Cookies","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>seeds, sunflower seed kernels, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>seeds, flaxseed<br>sugars, granulated<br>spices, cinnamon, ground<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>raisins, seeded<br>water, bottled, generic<br>molasses<br>oil, canola<br>soymilk, original and vanilla, unfortified","directions":"Preheat oven to 350F.<br>Line two baking trays with parchment paper.<br>Combine dry ingredients : from oats to raisins.<br>Combine wet ingredients: from water to soy milk.<br>Stir dry and wet together until just combined.<br>Portion cookie dough using 1/3 C measure and place on baking tray.<br>Gently flatten cookies.<br>Bake for 24 minutes or until lightly browned.","url":"https://recipe.bluelayer.org/recipe/49743/planet-organic-cosmic-cookies"},{"id":"49732","title":"Steamed Couscous with Toasted Pumpkin Seeds","ingredients":"couscous, dry<br>water, bottled, generic<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>spices, fennel seed<br>oil, olive, salad or cooking","directions":"Soak couscous in water to cover 10 minutes, then drain.<br>Steam couscous in a steamer (lined with cheesecloth if holes are large) set over 1 inch simmering water, tightly covered, 20 minutes.<br>Transfer couscous to a bowl and fluff with a fork.<br>Pour 1 cup water over couscous and season with salt.<br>Let stand, uncovered, 10 minutes.<br>While couscous stands, toast pumpkin and fennel seeds in oil in a skillet over moderate heat, stirring constantly, until pumpkin seeds are puffed and beginning to pop, 4 to 5 minutes.<br>Season with salt.<br>Return couscous to steamer and steam, tightly covered, 20 minutes more.<br>Transfer couscous to bowl and toss with pumpkin and fennel seeds.","url":"https://recipe.bluelayer.org/recipe/49732/steamed-couscous-with-toasted-pumpkin-seeds"},{"id":"49493","title":"Harvest Pumpkin Squares Recipe","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>sugars, brown<br>butter, without salt","directions":"Heat oven to 350 degrees.<br>In small mixer bowl combine all crust ingredients.<br>Beat at low speed, scraping bowl often, till crumbly (1-2 min).<br>Press on bottom of 13 x 9 inch baking pan.<br>Bake for 15 min.<br>Meanwhile, in large mixer bowl combine all filling ingredients.<br>Beat at medium speed, scraping bowl often, till smooth (1-2 min).<br>Immediately pour over crust; continue baking for 20 min.<br>In small bowl stir together brown sugar and pecans; sprinkle over filling.<br>Continue baking for 15-25 min or possibly till filling is hard to the touch.<br>Cold completely.<br>Cut into squares.<br>Serve with whipped cream.<br>Yield 12 servings.","url":"https://recipe.bluelayer.org/recipe/49493/harvest-pumpkin-squares-recipe"},{"id":"49483","title":"Slimming Pumpkin Snack","ingredients":"pumpkin, raw<br>yogurt, greek, plain, nonfat<br>syrup, maple, canadian<br>spices, cinnamon, ground<br>nuts, walnuts, english","directions":"Mix pumpkin with the yogurt and syrup.<br>Top with cinnamon and nuts.","url":"https://recipe.bluelayer.org/recipe/49483/slimming-pumpkin-snack"},{"id":"49457","title":"Good and Classic Trail Mix","ingredients":"nuts, almonds<br>cherries, sweet, raw<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>raisins, seeded<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine all ingredients in bowl.<br>Store in resealable plastic bag.","url":"https://recipe.bluelayer.org/recipe/49457/good-and-classic-trail-mix"},{"id":"49438","title":"Candy Corn Crunch Concoction","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>pretzels, soft, unsalted<br>pretzels, soft, unsalted<br>nuts, walnuts, english<br>butter, without salt<br>sauce, worcestershire<br>spices, garlic powder<br>salt, table<br>corn, sweet, white, raw<br>corn, sweet, white, raw<br>corn, sweet, white, raw<br>pumpkin, raw","directions":"Preheat oven to 250 degrees F. Mix all cereals, pretzels and nuts together in a large bowl.<br>Cover two baking pans with parchment paper.<br>In a small bowl, melt the butter (melt the butter in the microwave for 30 seconds at a time until melted) and then stir in the worcestershire and seasonings.<br>Pour butter mixture over the Chex mix and stir to coat every piece evenly.<br>Divide mixture between two pans and bake in the preheated oven for 1 hour, stirring every 15 minutes.<br>Remove from oven and let cool.<br>Once the mixture is cooled, add the candy corn(s) and pumpkins and stir to combine.","url":"https://recipe.bluelayer.org/recipe/49438/candy-corn-crunch-concoction"},{"id":"49429","title":"Ibby's Pumpkin Mushroom Stuffing","ingredients":"wheat flours, bread, unenriched<br>celery, raw<br>butter, without salt<br>fresh red onions,<br>mushrooms, white, raw<br>spices, rosemary, dried<br>spices, tarragon, dried<br>chives, raw<br>parsley, fresh<br>salt, table<br>spices, pepper, black<br>soup, chicken broth or bouillon, dry","directions":"Spread bread cubes on a baking sheet, and let dry overnight.<br>Alternatively, heat in oven until dry at 250 degrees F (120 degrees C).<br>Preheat oven to 375 degrees F (190 degrees C).<br>Butter a 2 quart baking dish.<br>Melt butter or margarine in a large pan over medium heat.<br>Add celery and onions; cook for about 10 minutes.<br>Add mushrooms; cook, stirring, for about 8 minutes.<br>Mix in herbs, salt, and pepper.<br>Fold in bread cubes.<br>Add enough broth to moisten.<br>Transfer to prepared dish.<br>Cover with foil, shiny side down.<br>Bake for 40 minutes.<br>Uncover, and bake for 10 minutes to crisp top.","url":"https://recipe.bluelayer.org/recipe/49429/ibbys-pumpkin-mushroom-stuffing"},{"id":"49410","title":"Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>oil, olive, salad or cooking<br>salt, table","directions":"Mix seeds with oil and salt.<br>Bake 250 degrees until crisp.<br>Stir every 15 minutes.<br>May need to add additional salt.<br>** I think you bake them maybe an hour, just watch the seeds as your baking since you stir them every 15 minutes anyway.","url":"https://recipe.bluelayer.org/recipe/49410/pumpkin-seeds"},{"id":"49399","title":"Halloween Truffles","ingredients":"candies, white chocolate<br>cream, fluid, heavy whipping","directions":"Place cream in a small saucepan over medium heat and bring to a boil, stirring constantly.<br>Once cream reaches a boil, remove from heat; add chopped coating and cover pan.<br>Let stand approximately 5 minutes, or until coating has melted.<br>Stir until smooth and creamy.<br>Refrigerate until firm.<br>Roll into rounds.<br>Truffles may be rolled in a variety of coatings, such as cocoa, coconut or chopped nuts.<br>Place in Halloween Baking cups or pipe directly into candy cups.<br>To pipe, refrigerate truffle mixture just until it holds the shape when spooned.<br>Place in a decorating bag fitted with tip..<br>Add mini pumpkin icing decorations.","url":"https://recipe.bluelayer.org/recipe/49399/halloween-truffles"},{"id":"49391","title":"Wizard's Pumpkin Juice","ingredients":"pumpkin, raw<br>water, bottled, generic<br>apples, raw, with skin<br>water, bottled, generic<br>spices, nutmeg, ground<br>spices, cinnamon, ground<br>salt, table","directions":"Blend pumpkin and ice together in a blender on high until ice is finely chopped.<br>Add apple cider, sparkling water, nutmeg, cinnamon, and salt; blend until smooth.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/49391/wizards-pumpkin-juice"},{"id":"49356","title":"Vegan Pumpkin Spice Bread","ingredients":"sugars, granulated<br>sugars, brown<br>pumpkin, raw<br>oil, canola<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>water, bottled, generic<br>egg substitute, powder<br>water, bottled, generic<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>spices, cinnamon, ground<br>spices, ginger, ground<br>salt, table<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spices, nutmeg, ground<br>spices, cloves, ground<br>nuts, pecans","directions":"Preheat oven to 350F Oil 1 regular sized loaf pan or 4 small (approximately 3 1/2 X 5 1/2-inch) loaf pans or a dozen muffin cups.<br>Combine the wet ingredients in a medium-sized mixing bowl and blend well.<br>In a large bowl, combine the dry ingredients.<br>Add the liquid mixture to the dry, and stir well.<br>Stir in the nuts, if desired.<br>Pour the batter into the pan(s) and place on the center rack of oven.<br>Bake until a toothpick inserted in the middle comes out clean--about15 minutes for muffins, 35 minutes for small loaf pans, and 60-70 minutes for one large loaf.<br>Allow to cool before removing from pan.","url":"https://recipe.bluelayer.org/recipe/49356/vegan-pumpkin-spice-bread"},{"id":"49339","title":"Pumpkin Pie Protein Smoothie","ingredients":"pumpkin, raw<br>beverages, almond milk, unsweetened, shelf stable<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>spices, ginger, ground<br>beverages, protein powder whey based","directions":"Pour almond milk into blender followed by the pure pumpkin.<br>Next pour in dry ingredients.<br>Lastly add your preferred amount of ice cubes.<br>Blend until desired consistency is reached.<br>Enjoy","url":"https://recipe.bluelayer.org/recipe/49339/pumpkin-pie-protein-smoothie"},{"id":"49316","title":"Homemade Protein Bars - Paleo Friendly","ingredients":"nuts, walnuts, english<br>nuts, pecans<br>nuts, almonds<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>cranberries, dried, sweetened<br>beverages, protein powder whey based<br>dates, deglet noor<br>raisins, seeded<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>syrup, maple, canadian<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>vanilla extract<br>spices, cinnamon, ground<br>molasses","directions":"Preheat oven to 220 degrees F (104 degrees C).<br>Arrange walnuts and pecans on a baking sheet.<br>Bake in the preheated oven until nuts are roasted and fragrant, about 30 minutes.<br>Remove nuts from oven.<br>Increase oven temperature to 230 degrees F (110 degrees C).<br>Grease a 9x13-inch pan.<br>Pulse roasted walnuts, roasted pecans, and almonds together in a food processor until mixture is resembles a coarse meal; transfer to a large bowl.<br>Add pumpkin seeds, cranberries, protein powder, dates, raisins, coconut flour, maple syrup, coconut oil, vanilla extract, cinnamon, and molasses; mix well.<br>Press mixture into the prepared pan.<br>Bake in the preheated oven until golden brown, about 40 minutes.","url":"https://recipe.bluelayer.org/recipe/49316/homemade-protein-bars-paleo-friendly"},{"id":"49264","title":"Clean-Eating Pumpkin Spice Coffee Creamer","ingredients":"beverages, almond milk, unsweetened, shelf stable<br>honey<br>pumpkin, raw<br>vanilla extract<br>pumpkin, raw","directions":"Blend almond milk, honey, pumpkin puree, vanilla extract, and pumpkin pie spice together in a blender; store in an airtight container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/49264/clean-eating-pumpkin-spice-coffee-creamer"},{"id":"49008","title":"Express Bagel Recipe","ingredients":"wheat flours, bread, unenriched<br>leavening agents, yeast, baker's, active dry<br>sugars, granulated<br>salt, table<br>water, bottled, generic","directions":"Put flour, sugar, and salt into large bowl and mix lightly.<br>Add yeast and water, then knead together ingredients with hands.<br>The dough will be sticky at first.<br>Once you have combined the ingredients into a manageable dough, take out the dough onto a flat kneading surface.<br>Knead dough firmly with your hands until the dough is no longer lumpy and powdery, approximately 15min.<br>Add sprinkles of water or flour as necessary to keep the dough manageable -- it will get elastic but pretty stiff.<br>Cut dough into 6 pieces.<br>Shape each piece into a ball.<br>Cover with plastic wrap or a damp paper towel to prevent drying.<br>Shape the dough.<br>You can either poke a hole in the middle with your finger and stretch out into a bagel shape or roll out the dough into a rope and tie the ends together.<br>The dough will expand, so leave a nice big hole in the middle.<br>Cover the bagels with plastic wrap and let rest for about 15 minutes (30-40 min during winter time).<br>In the meantime, fill a large pot with water and a teaspoon of sugar or honey and bring to a simmer.<br>Preheat oven to 375 degrees.<br>When the dough is ready, carefully drop them into the water and let them simmer for about 15 seconds on each side, flipping them only once.<br>The bagels should float.<br>Keeping the water boiling too hard or flipping too much will cause the surface of the bagels to crinkle later.<br>I usually boil two at a time.<br>Take the bagels out with a slotted spoon and blot excess water.<br>If you would like to add toppings, do so now.<br>For small or crumbly toppings such as sesame and poppyseed, dump out the toppings on a small plate and gently press the top of the bagel into the topping.<br>Put the bagels onto a baking sheet and let bake until brown, approximately 15 minute.<br>Note: You can use whole wheat flour and even ingredients such as cocoa, pureed spinach, pureed pumpkin/cinnamon/nutmeg to make different kinds (and different colors!)<br>of bagel dough.<br>Be sure to decrease the amount of added water accordingly -- I would try making the plain first to get an idea of what the dough should feel like.","url":"https://recipe.bluelayer.org/recipe/49008/express-bagel-recipe"},{"id":"48933","title":"My Favorite Roasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>butter, without salt<br>spices, garlic powder","directions":"Rinse the seeds under running water-don't be too particular, just get the big strands.<br>Pile seeds on a cookie sheet with sides, sprinkle with garlic salt, and put the butter in the middle.<br>Bake at 325 degrees for 1 hour, stirring after 10 minutes to distribute butter, then several more times.","url":"https://recipe.bluelayer.org/recipe/48933/my-favorite-roasted-pumpkin-seeds"},{"id":"48919","title":"Maple Nut Granola","ingredients":"oats<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sugars, brown<br>spices, cinnamon, ground<br>salt, table<br>seeds, sunflower seed kernels, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>nuts, almonds<br>nuts, pecans<br>cranberries, dried, sweetened<br>syrup, maple, canadian<br>honey<br>oil, canola","directions":"Preheat oven to 250 F. Line two sheet pans with parchment paper.<br>In a large bowl, combine oats, coconut, brown sugar, cinnamon, salt, sunflower seeds, pumpkin seeds, almonds, pecans and dried cherries.<br>Stir to combine.<br>In a medium-sized bowl, combine maple syrup, honey and canola oil.<br>Whisk to combine.<br>Slowly add the syrup mixture to the dry ingredients.<br>Stir until all of the dry ingredients are equally coated with the syrup mixture.<br>Divide the mixture equally among the two sheet pans.<br>Spread the mixture evenly onto the pans.<br>Bake for 40-45 minutes, or until the mixture becomes light brown in color, stirring the mixture every 15 minutes.<br>Let cool completely on sheet pans before serving and storing.<br>Eat the granola by itself or sprinkle over Greek yogurt and top with fresh fruit.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/48919/maple-nut-granola"},{"id":"48866","title":"Pumpkin Applesauce Waffles","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)<br>water, bottled, generic<br>pumpkin, raw<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>spices, cinnamon, ground","directions":"Mix all ingredients, adding more water or mix if necessary.<br>Pour 1/2 Cup of batter on the waffle iron and bake until golden brown.<br>Serve with butter and maple syrup.","url":"https://recipe.bluelayer.org/recipe/48866/pumpkin-applesauce-waffles"},{"id":"48829","title":"Chocolate Chip Coconut No-Bake Granola Bars","ingredients":"dates, deglet noor<br>water, bottled, generic<br>oats<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sunflower seed kernels, dried<br>spices, cinnamon, ground<br>nuts, almonds<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>vanilla extract","directions":"Line a 9x13-inch baking dish with waxed paper so that the paper hangs over the edges of dish.<br>Combine dates and water in a food processor or blender; process until a paste forms, adding more water if needed to thin it.<br>Combine oats, coconut, chocolate chips, almonds, pumpkin seeds, sunflower seeds, and cinnamon in a large bowl.<br>Add date paste, almond butter, applesauce, and vanilla extract; mix, using your hands, until wet ingredients are fully incorporated.<br>Press mixture into the prepared baking dish.<br>Cover with another piece of waxed paper and press down using a can or mini roller.<br>Freeze for 1 hour.<br>Remove dish from freezer and lift out of dish using the edges of the waxed paper.<br>Cut into 25 squares.","url":"https://recipe.bluelayer.org/recipe/48829/chocolate-chip-coconut-no-bake-granola-bars"},{"id":"48826","title":"Autumn Brittle","ingredients":"nuts, almonds<br>nuts, walnuts, english<br>seeds, flaxseed<br>cranberries, dried, sweetened<br>sugars, granulated<br>sugars, brown<br>honey<br>water, bottled, generic<br>salt, table<br>butter, without salt","directions":"Heat the sugars, honey, water and salt in a large pot over a low-medium flame.<br>Use a pot that is larger than you would think necessary because when the mixture begins to boil it will foam up and increase in size.<br>Stir every five minutes or so.<br>Using a candy thermometer, continue to heat the mixture until it reaches a temperature of exactly 302 degrees Fahrenheit.<br>This is very important because this is the temperature at which sugar hardens into a rock-like state after it cools.<br>Pay close attention not to go very far above 302, otherwise you will burn the sugar.<br>It can take up to an hour for the mixture to reach that high of a temperature, so don't get too worried if 15 minutes go by and the thermometer is still at 175.<br>While the sugar mixture is boiling, place a sheet of parchment paper on top of a shallow pan, about 9 x 13 inches in width and length, and grease the parchment paper.<br>Set aside.<br>Once the sugar mixture reaches 302, immediately remove it from heat and stir in the butter, cashews, almonds, pumpkin seeds and dried cranberries until they're coated in the mixture.<br>Immediately pour the mixture onto the parchment paper and spread it out into a large rectangle using a rubber spatula.<br>Try to keep the surface relatively even and about 1 inch in height.<br>Place the pan in the refrigerator and allow the brittle to cool for one hour.<br>Once it has finished cooling, remove the sheet of brittle from the parchment paper and break the brittle into pieces using a meat tenderizer or clean hammer.<br>Arrange the pieces on a serving platter and serve.<br>Store excess brittle in a cool dry place.","url":"https://recipe.bluelayer.org/recipe/48826/autumn-brittle"},{"id":"48768","title":"Sugar and Spice Peanuts","ingredients":"sugars, granulated<br>water, bottled, generic<br>oil, corn, peanut, and olive<br>pumpkin, raw","directions":"Cook sugar and 1/2 cup water in a small saucepan over medium heat, stirring occasionally, until sugar dissolves.<br>Stir in peanuts, and cook 10 minutes or until sugar starts to crystallize on peanuts.<br>Sprinkle pumpkin pie spice evenly over peanuts, stirring to coat.<br>Spread nuts in a single layer on a lightly greased baking sheet.<br>Bake at 300 for 30 minutes, stirring every 10 minutes.<br>Cool on baking sheet.<br>Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/48768/sugar-and-spice-peanuts"},{"id":"48761","title":"Pumpkin Pecan Butter","ingredients":"pumpkin, raw<br>nuts, pecans<br>sugars, granulated<br>butter, without salt<br>spices, cinnamon, ground<br>salt, table","directions":"Combine all ingredients in a saucepan and.<br>Cook over low heat for 15 - 20 mins or until blended stirring frequently.<br>Store covered in refrigerator for up to 2 months.","url":"https://recipe.bluelayer.org/recipe/48761/pumpkin-pecan-butter"},{"id":"48618","title":"Sunflower-Sesame Molasses Cookies","ingredients":"seeds, sunflower seed kernels, dried<br>seeds, sesame seeds, whole, dried<br>wheat flour, white, all-purpose, unenriched<br>pumpkin, raw<br>salt, table<br>leavening agents, baking soda<br>oil, olive, salad or cooking<br>syrup, maple, canadian","directions":"Preheat oven to 350F<br>Oil cookie sheet(s).<br>Coarsely chop sunflower and sesame seeds in food processor, blender, or by hand.<br>Place in large mixing bowl with flour, spice, salt, and baking soda and whisk together.<br>In separate bowl, beat together oil, sweetener, molasses, egg, vanilla, and milk or yogurt.<br>Add liquid ingredients to flour mixture.<br>Stir until combined.<br>Scoop by tablespoonfuls onto prepared cookie sheet.<br>Bake 12 minutes, or until bottoms are golden.<br>Cool on wire rack.<br>Makes 4 1/2 dozen.<br>or 2 dozen.<br>?<br>these crumble and fall apart.","url":"https://recipe.bluelayer.org/recipe/48618/sunflower-sesame-molasses-cookies"},{"id":"48555","title":"Pumpkin Seed Oil Vinaigrette","ingredients":"vinegar, cider<br>seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Whisk together vinegar and oil.<br>Season to taste with salt and pepper.","url":"https://recipe.bluelayer.org/recipe/48555/pumpkin-seed-oil-vinaigrette"},{"id":"48439","title":"Pumpkin Swirl Breakfast Rolls","ingredients":"sugars, brown<br>spices, cinnamon, ground<br>spices, cloves, ground<br>butter, without salt<br>pumpkin, raw<br>nuts, pecans<br>raisins, seeded<br>wheat flours, bread, unenriched<br>sugars, powdered<br>water, bottled, generic","directions":"Combine bown sugar, cinnamon and cloves in a medium bowl.<br>Cut in butter with a pastry blender or 2 knives until crumbly.<br>Stir in pumpkin, nuts and raisins.<br>Roll bread dough into 12 x 12-inch square, and spread with pumpkin mixture, leaving 1 inch border along 2 sides.<br>Roll up dough, starting from side with 1 inch border; seal edges.<br>Slice into 12 pieces, place cut side up in greased 9 inch round or square baking pan.<br>Let rise in warm place until double in size.<br>Bade in preheated 375* oven for 20-25 minutes or until golden brown.<br>Cool slightly on wire rack.<br>Combine glaze ingredients in small bowl until smooth.<br>Drizzle rolls with glaze.<br>Serve warm.<br>**Note: For extra large rolls, roll dough into 12 x 9 inch rectangle.<br>Spread with pumpkin mixture leaving 1 inch border along 9 inch sides.<br>Roll up dough, starting from 9 inch side, seal edges.<br>Slice into 6 pieces, place cut side up in greased 9 inch baking pan.<br>Let rise and bake as above.","url":"https://recipe.bluelayer.org/recipe/48439/pumpkin-swirl-breakfast-rolls"},{"id":"48434","title":"Sauteed Yellow Squash With Carrots and Tarragon","ingredients":"butter, without salt<br>oil, olive, salad or cooking<br>carrots, raw<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>shallots, raw<br>salt, table<br>spices, pepper, black<br>spices, tarragon, dried","directions":"Set a 12\" saute pan over medium-high heat, and once it is hot add the butter and olive oil.<br>When the butter has melted, add the carrots and cook, stirring often, for 2 minutes.<br>Add the yellow squash, shallot, salt and white pepper to the pan and continue to cook, stirring often, until the squash has wilted and released most of its moisture -- about 6 minutes.<br>Sprinkle with the tarragon and toss to blend.<br>Serve hot.","url":"https://recipe.bluelayer.org/recipe/48434/sauteed-yellow-squash-with-carrots-and-tarragon"},{"id":"48415","title":"Peanut Brittle","ingredients":"sugars, granulated<br>oil, corn, peanut, and olive","directions":"Line a quarter sheet pan with a Silpat (parchment will not work here).<br>Make a dry caramel: Heat the sugar in a small heavy-bottomed saucepan over medium-high heat.<br>As soon as the sugar starts to melt, use a heatproof spatula to move it constantly around the panyou want it all to melt and caramelize evenly.<br>Cook and stir, cook and stir, until the caramel is a deep, dark amber, 3 to 5 minutes.<br>Once the caramel has reached the target color, remove the pan from the heat and, with the heatproof spatula, stir in the nuts.<br>Make sure the nuts are coated in caramel, then dump the contents of the pan out onto the prepared sheet pan.<br>Spread out as thin and evenly as possible.<br>The caramel will set into a hard-to-move-around brittle mass in less than a minute, so work quickly.<br>Let the brittle cool completely.<br>In a zip-top bag break the brittle up into pieces as small as possible with a meat pounder or a heavy rolling pinwe grind our brittle down in the food processor to the size of short-grain rice (you dont want anyone to chip a tooth on it!).<br>Eat or cook with it at will.<br>Store your brittle in an airtight container, and try to use it up within a month.<br>Follow the recipe for peanut brittle, substituting hazelnuts for the peanuts.<br>[makes about 250 g (1 3/4 cups)]<br>Follow the recipe for peanut brittle, substituting 3/4 cup cashews for the peanuts and increasing the sugar to 1 1/2 cups.<br>[makes about 375 g (2 1/4 cups)]<br>This, obviously, is made from a seed, not a nut, but it works just the same.<br>We use pepitas, or hulled pumpkin seeds.<br>Weve tried making them from raw shelled seeds scooped straight from a pumpkin, but to no avail.<br>Follow the recipe for peanut brittle, substituting pumpkin seeds for the peanuts.<br>When adding the seeds to the hot caramel, take care, they will pop a bit!<br>[makes about 250 g (1 3/4 cups)]<br>Peanut brittle is used in Peanut Butter Crunch (page 185).","url":"https://recipe.bluelayer.org/recipe/48415/peanut-brittle"},{"id":"48334","title":"Starving Students Healthy Bread","ingredients":"leavening agents, yeast, baker's, active dry<br>honey<br>salt, table<br>wheat flour, white, all-purpose, unenriched<br>wheat flours, bread, unenriched","directions":"In a bowl put water, salt and sugar (or honey) and mix to dissolve.<br>Sprinkle yeast on top (DO NOT STIR - just let it sit there) wait until you see goopy bubbles form (or just wait 10 minutes).<br>Add flour and mix well (use your hands and add 1/2 the flour at a time) at this stage you can add any seeds you like -- pumpkin seeds are really good, so is linseed/flax, (soaked) rolled oats etc --<br>Once your dough is well mixed (don't take it out and knead it yet) and in a nice round ball, cover with a teatowel and place in a nice warm area to rise.<br>(if your apartment is warm then that will do -- if not, turn your oven on low for 20 minutes then turn it OFF and put the bowl in there to keep warm.<br>).<br>Once the dough has doubled in size (approx 1 hour) take out, and knead!<br>Knead for about 5 -6 minutes on a floured surface or until its firm again and in a nice ball -- rise again (it will only take about 30 - 45 minutes this time) Once it has risen for the 2nd time, knead lightly (don't get the dough too hard now) and cut/tear into even amounts to form as many buns as you would like -- they rise quite a bit in the oven so keep that in mind!<br>Alternatively, you can let the dough rise overnight, knead in the morning, rise for an hour or so, knead (lightly) &amp; make into balls and bake it like that.<br>(it will be slightly lighter and tastier- especially if you use honey) -- yet another alternative is to just let it rise as long as you like, then knead it and let it rise again -- then knead it etc -- it doesn't really matter.<br>The longer the dough sits &amp; rises, the tastier it will be.<br>Place rolls onto a oiled cookie tray or baking stone and cook for 20 - 30 minutes @ 175C (350 F) on the LOW rack (if the element is on the top) -- you may choose to put them on the middle rack near the end to get the top nice and brown.<br>Tap the bottom of the buns, they should sound hollow when done.<br>ENJOY!","url":"https://recipe.bluelayer.org/recipe/48334/starving-students-healthy-bread"},{"id":"48191","title":"Soft Pumpkin Pretzels","ingredients":"water, bottled, generic<br>sugars, granulated<br>leavening agents, yeast, baker's, active dry<br>pumpkin, raw<br>salt, table<br>wheat flour, white, all-purpose, unenriched<br>cornstarch<br>oil, olive, salad or cooking<br>salt, table<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sesame seeds, whole, dried","directions":"In a big bowl dissolve the sugar in 1 1/4 cups warm water.<br>Add the yeast and let sit a few minutes until the yeast \"blooms.<br>\".<br>Stir in the pureed pumpkin.<br>Stir in flour and salt and mix to form a dough.<br>If the dough seems too dry, add 1 tablespoon of water at a time until it comes together.<br>Hand knead for ten minutes.<br>Put the olive oil in a big bowl and turn the dough around in the oil until the sides of the bowl are oiled and the dough is covered in a light film.<br>Preheat oven to 475F.<br>Cover with a towel and let rise in a warm place until doubled about 50 minutes.<br>In a pot with high sides (the water will foam up once the pretzels are added), bring 8 cups of water to a boil with the baking soda.<br>Divide the dough into six even pieces.<br>One by one, carefully roll them into a coil that is 19\" long and about 3/4-1\" thick.<br>Carefully twist each rope into a pretzel shape and pinch the ends of the rope to the body of the pretzel so they stay in place.<br>Boil pretzels for one minute, flip over with tongs and boil the second side for another minute.<br>Place on a greased cookie sheet and lightly blot off any foam with a towel.<br>Quickly sprinkle with seeds and salt so they stick to the moist dough.<br>Bake for 15-25 minutes, until deeply browned on top.","url":"https://recipe.bluelayer.org/recipe/48191/soft-pumpkin-pretzels"},{"id":"48176","title":"Spiced Pumpkin Butter","ingredients":"pumpkin, raw<br>syrup, maple, canadian<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>lemon juice, raw<br>spices, ginger, ground<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>salt, table","directions":"In a large saucepan, combine pumpkin, maple syrup, apple juice, lemon juice, ginger, cinnamon, nutmeg and salt.<br>Bring to a boil, reduce heat and simmer, uncovered, about 25 minutes or until thickened, stirring often.<br>Ladle into sterilized half pint jars leaving a 1/2\" headspace.<br>Cool for 30 minutes.<br>Seal and label.<br>Store in refrigerator for up to 1 week or transfer to freezer containers and freeze up to 6 months.","url":"https://recipe.bluelayer.org/recipe/48176/spiced-pumpkin-butter"},{"id":"48150","title":"Bean And Pumpkin Soup Recipe","ingredients":"peas, green, frozen, unprepared<br>onions, raw<br>pumpkin, raw<br>celery, raw<br>soup, chicken broth or bouillon, dry","directions":"Combine all ingredients in saucepan.<br>Simmer 40 min or possibly till vegetables are tender and soup is thick.<br>Makes 1 serving.","url":"https://recipe.bluelayer.org/recipe/48150/bean-and-pumpkin-soup-recipe"},{"id":"48139","title":"Summer's Bounty Grilled Shrimp Salad","ingredients":"salad dressing, italian dressing, commercial, regular<br>soy sauce made from soy (tamari)<br>lime juice, raw<br>radicchio, raw<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>cherries, sweet, raw<br>fresh red onions,<br>crustaceans, shrimp, raw (not previously frozen)<br>nuts, almonds","directions":"Preheat grill to medium heat.<br>Combine dressing, soy sauce and lime zest.<br>Remove 1/3 cup of the dressing mixture; place in small bowl.<br>Refrigerate until ready to use.<br>Toss salad greens with the zucchini, tomatoes and onions in salad bowl; cover.<br>Refrigerate until ready to serve.<br>Thread shrimp evenly onto wooden or metal skewers.<br>Grill 5 to 6 min.<br>on each side or until shrimp turn pink, turning occasionally and brushing with the remaining dressing mixture.<br>Remove shrimp from skewers; place over the salad.<br>Add the reserved 1/3 cup dressing; toss to coat.<br>Sprinkle with almonds.","url":"https://recipe.bluelayer.org/recipe/48139/summers-bounty-grilled-shrimp-salad"},{"id":"48111","title":"The Best Granola Ever","ingredients":"oats<br>seeds, sunflower seed kernels, dried<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>nuts, almonds<br>nuts, pecans<br>wheat germ, crude<br>seeds, sesame seeds, whole, dried<br>seeds, flaxseed<br>water, bottled, generic<br>oil, olive, salad or cooking<br>honey<br>molasses<br>spices, cinnamon, ground<br>salt, table<br>vanilla extract","directions":"Pre-heat oven to 300 degrees F.<br>In a very large mixing bowl, combine all dry ingredients Rolled Oats through Ground Flax Seed; mix well.<br>In a small saucepan over medium heat, combine remaining ingredients Water through Vanilla Extract; mix well with a small whisk.<br>Heat until hot, but do not boil.<br>When hot, pour syrup over dry ingredients and stir to combine thoroughly.<br>Spread Granola on a jelly roll pan or other large cookie sheet-type pan with sides.<br>Bake at 300 degrees for 40 45 minutes total, stirring every 15 minutes.<br>Let cool.<br>Store in an airtight container for up to six months.<br>*You may add dried fruit, if desired, after the baking process.","url":"https://recipe.bluelayer.org/recipe/48111/the-best-granola-ever"},{"id":"47946","title":"Dairy/Egg Free Pumpkin Chocolate Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>spices, cinnamon, ground<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>sugars, granulated<br>oil, canola<br>syrup, maple, canadian<br>vanilla extract<br>pumpkin, raw<br>mini semi-sweet chocolate baking chips,","directions":"Preheat oven to 375 degrees .<br>Combine dry ingredients in one bowl.<br>In a separate bowl, cream together sugar, oil, maple syrup, vanilla and pumpkin puree.<br>Add and beat in flour mix Add chocolate chips.<br>Drop onto baking sheet and bake 10 minutes.<br>These cookies are very moist and cake-like.<br>Yum!","url":"https://recipe.bluelayer.org/recipe/47946/dairy-egg-free-pumpkin-chocolate-chip-cookies"},{"id":"47924","title":"Pumpkin Spice Granola","ingredients":"oats<br>nuts, walnuts, english<br>pumpkin, raw<br>spices, cinnamon, ground<br>salt, table<br>sugars, brown<br>pumpkin, raw<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>syrup, maple, canadian","directions":"Preheat oven to 350 F. Line a large rimmed baking tray with a Silpat mat or parchment paper.<br>Set aside.<br>In a large bowl, combine the oats, walnuts, pumpkin pie spice, cinnamon, and salt.<br>Set aside.<br>In a medium bowl, whisk together the brown sugar, pumpkin, coconut oil, and syrup until thoroughly combined.<br>Pour the pumpkin mixture over the oats and stir well, ensuring that the oat mixture is entirely covered.<br>Spread granola evenly onto prepared baking sheet and place into oven.<br>Bake for 25-30 minutes until golden brown, stirring every 10 minutes to avoid burring.<br>Remove from oven and let it cool completely on the baking tray.<br>Enjoy!<br>Notes: Granola will keep in an airtight container for up to one month.","url":"https://recipe.bluelayer.org/recipe/47924/pumpkin-spice-granola"},{"id":"47855","title":"Chocolate Pumpkin Cinnamon Rolls","ingredients":"leavening agents, yeast, baker's, active dry<br>water, bottled, generic<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>butter, without salt<br>salt, table<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>pumpkin, raw<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>butter, without salt<br>sugars, brown<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>spartan, real semi-sweet chocolate baking chips,<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"For the dough: In bowl of stand mixer, combine water and yeast.<br>In a 2 cup measuring cup, scald milk in microwave (bring it nearly to a boil 185 degrees F, 85 degrees C, or more, preferably in a thick-bottomed Pyrex dish, and stir actively to keep a protein skin from forming on the surface and keep the proteins and sugar from sticking to the bottom).<br>Once milk has scalded, remove from microwave and then add sugar, butter, salt, cinnamon and nutmeg.<br>Stir.<br>Pour milk mixture in with yeast mixture.<br>Add soy flour and pumpkin.<br>Using dough hook, turn on your mixer and add flour gradually.<br>Mix until dough all comes together.<br>Remove dough from bowl and grease the bowl.<br>Place dough back into the greased bowl and cover.<br>Let rise for 1 hour.<br>On a Roulpat or floured surface, roll dough out into a rectangle.<br>Spread with 1/4 cup unsalted butter, room temperature.<br>Combine filling ingredients and then sprinkle this mixture onto the rolled dough.<br>You can also sprinkle with 1/2 cup semisweet chocolate chips if you like.<br>Roll up like a bug in a rug.<br>Pinch seam together.<br>Cut in 1 1/2 inch intervals.<br>Place in prepared pan.<br>I get about 12 and put mine in two 9 inch Demarle Sponge Molds.<br>You could also place them in a 9x13 dish or in two pie plates.<br>Cover and let rest for about 20 minutes<br>Bake at 350F for 20 minutes.<br>Remove from oven and let sit for a few minutes.<br>While they are sitting, combine the glaze ingredients.<br>When the rolls are still warm, drizzle with glaze.<br>Serve while warm!<br>Variation: These may be made into dinner rolls.<br>By using the dough mixture and rolling them into golf-ball sized rolls.<br>Let rise until poofy and follow the same directions for baking.<br>Such an unexpected treat for an Autumn dinner!","url":"https://recipe.bluelayer.org/recipe/47855/chocolate-pumpkin-cinnamon-rolls"},{"id":"47844","title":"Basic Low Carb Trail Mix","ingredients":"nuts, almonds<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>raisins, seeded","directions":"Mix together and enjoy.","url":"https://recipe.bluelayer.org/recipe/47844/basic-low-carb-trail-mix"},{"id":"47841","title":"Tarte Tatin","ingredients":"spices, pumpkin pie spice<br>apples, raw, with skin<br>butter, without salt<br>sugars, granulated","directions":"On a lightly floured surface, roll out to an 11-inch circle: 9 to 10 ounces Tart and Pie Dough (page 174) or puff pastry.<br>Brush off any excess flour, transfer the dough circle to a parchment-paper-lined baking sheet, and refrigerate until needed.<br>Quarter, peel, and core: 3 to 4 pounds apples (Granny Smith, Golden Delicious, or another variety that holds its shape when cooked).<br>Dont worry about the peeled apples discoloring.<br>Any browning will be invisible because of caramelization.<br>Preheat the oven to 400F.<br>Put a 9-inch cast-iron skillet over medium-high heat.<br>Add: 2 tablespoons butter, 6 tablespoons sugar.<br>Swirl the pan, or stir with a wooden spoon or heat-proof spatula to caramelize the mixture evenly.<br>Cook until the caramel is dark brown and bubbly, but dont let it burn.<br>Remove the pan from the heat when the caramel is a deep amber brown color.<br>It will continue to cook and brown off the heat; return the pan to the heat to darken the caramel if necessary.<br>The success of the tart depends on deep caramel flavor.<br>While the pan is cooling, cut the apple quarters in half lengthwise.<br>Arrange the apple slices in a ring around the outside edge of the pan, rounded sides down, with the narrower tips towards the center.<br>Make another ring of apples inside the first ring.<br>Fit two more rings of apples, rounded sides up, between the apple quarters that form the rings in the pan.<br>Cut smaller pieces of apple to fill any gaps; the apples will shrink as they cook.<br>Press down lightly on the apples to make sure they fit.<br>Place the pastry circle on over the apples.<br>When it has softened slightly, tuck the edges of the pastry between the fruit and the edge of the pan.<br>Cut 3 or 4 small slashes in the top of the pastry to allow steam to escape while baking.<br>Bake in the middle level of the oven for 35 to 40 minutes or until the pastry is well browned.<br>The contents of the pan should shift slightly when the pan is shaken gently.<br>Remove from the oven and cool on a rack for a minute or two.<br>Place a serving plate larger than the pan upside down on top of the pan.<br>Lift the two together, holding the plate tightly on top of the pan, and flip them over quickly.<br>Give the pan a gentle twist and lift it off.<br>If any fruit has stuck to the pan, remove it with a spatula and put it back in place on the tart.<br>Serve warm with creme fraiche or vanilla ice cream or whipped cream.","url":"https://recipe.bluelayer.org/recipe/47841/tarte-tatin"},{"id":"47729","title":"Healthy Bisquick Mix (Whole Wheat & No Trans Fats)","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oil, canola","directions":"Combine dry ingredients well in a large bowl.<br>Rub in the oil with fingers to make fine crumbs.<br>Store in a large ziplock bag in the refrigerator.<br>Makes 5 1/2 cups.<br>See may other recipes that use this biquick mix:.<br>Impossible Taco Pie.<br>Impossible Quiche.<br>Impossible Pumpkin Pie.","url":"https://recipe.bluelayer.org/recipe/47729/healthy-bisquick-mix-whole-wheat-no-trans-fats"},{"id":"47727","title":"Magic Muffins Recipe","ingredients":"egg substitute, powder<br>sugars, granulated<br>vanilla extract<br>pumpkin, raw<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>spices, cinnamon, ground<br>pumpkin, raw<br>orange juice, raw<br>milk, buttermilk, fluid, cultured, lowfat<br>raisins, seeded<br>carrots, raw<br>squash, summer, zucchini, includes skin, raw","directions":"Whip egg substitute with sugar, vanilla extract and canned pumpkin.<br>Stir in flour, baking soda, cinnamon, pumpkin pie spice, orange peel and powdered lowfat milk.<br>Add in raisins, carrots and zucchini.<br>Pour mix into muffin pans coated with nonstick spray.<br>Bake at 325 degrees for 20 to 25 min till toothpick comes out clean.<br>Store in refrigerator or possibly freeze.<br>Yield: 24 muffins.<br>Approximately 70 calories each.","url":"https://recipe.bluelayer.org/recipe/47727/magic-muffins-recipe"},{"id":"47718","title":"AnnaJoy's No Bake Pumpkin Balls","ingredients":"dates, deglet noor<br>honey<br>pumpkin, raw<br>seeds, flaxseed<br>spices, cinnamon, ground<br>spices, ginger, ground<br>spices, nutmeg, ground<br>salt, table<br>oats<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Combine ingredients in a food processor, and pulse until smooth and combined.<br>Cover and refrigerate for at least 30 minutes.<br>Once the mixture is cool (and easier to work with), use a spoon or cookie scoop to shape it into your desired size of energy balls.<br>(Mine were about 1-inch in diameter.)<br>Alternately, you can line a small baking pan with parchment paper, and press the mixture evenly into the pan, let it cool, and then cut into bars.<br>Store covered in the refrigerator for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/47718/annajoys-no-bake-pumpkin-balls"},{"id":"47606","title":"Moist and Delicious Pumpkin Muffins","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>pumpkin, raw<br>oil, olive, salad or cooking<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 350 degrees F and spray or grease muffin tins.<br>In a large bowl combine flour, brown sugar, baking powder, baking soda, and salt.<br>Stir until well blended and set aside.<br>In a separate bowl combine pumpkin, oil, and milk.<br>Gently stir liquid mixture into dry ingredients, just until blended.<br>DO NOT OVERMIX.<br>Spoon into muffin tins (3/4 full).<br>Bake for 25 minutes.<br>Test with a toothpick.<br>Turn onto rack to cool.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/47606/moist-and-delicious-pumpkin-muffins"},{"id":"47520","title":"Cilantro Pesto","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>parsley, fresh<br>spices, coriander seed<br>spices, garlic powder<br>lime juice, raw<br>oil, olive, salad or cooking<br>salt, table<br>spices, pepper, black","directions":"To toast the pumpkin seeds preheat oven to 350.<br>Evenly spread the pumpkin seeds on a cookie sheet.<br>Put them in the preheated oven for 15 minutes.<br>Remove from the oven and allow to cool.<br>Wash the fresh herbs in cool water.<br>Shake well to dry.<br>Place all the ingredients in a blender and puree until smooth.","url":"https://recipe.bluelayer.org/recipe/47520/cilantro-pesto"},{"id":"47392","title":"Pumpkin Scones from Alice's Tea Cup","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>spices, ginger, ground<br>spices, cinnamon, ground<br>butter, without salt<br>milk, buttermilk, fluid, cultured, lowfat<br>pumpkin, raw<br>vanilla extract<br>butter, without salt<br>sugars, brown<br>lemon juice, raw<br>salt, table<br>cream, fluid, heavy whipping","directions":"Preheat oven to 425F.<br>In a large mixing bowl, combine flour, sugar, baking soda, baking powder, salt, ginger, and cinnamon.<br>With clean hands or a pastry cutter, work the butter into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs.<br>Make a well in the centre of the dry ingredients, and pour the buttermilk, pumpkin puree, and vanilla extract into the well.<br>Stir, using your hands, combine the ingredients untill all the dry mixture is wet, but do not knead!<br>Turn the mixture onto a floured surface and gather the dough together.<br>Gently pat the dough to make adisk about 1 1/2\" thick.<br>Using a 3 or 3 1/2\" biscuit cutter, cut out as many scones as you can and lay them on a nonstick to cut out more scones - just don't knead the dough too much.<br>Bake the scones for about 12 minutes, or until lightly browned.<br>Let the scones cool slightly on the baking sheet (about 20 minutes) before glazing them.<br>While the scones are cooling, prepare the caramel glaze: Place the butter, brown sugar, lemon juice, and salt, in a saucepan over medium heat, and whisk gently, until the mixture is smooth; then remove pan from heat.<br>To glaze a scone, hold it by the bottom, dip the top in the warm caramel glaze, and place it back on the baking sheet.","url":"https://recipe.bluelayer.org/recipe/47392/pumpkin-scones-from-alices-tea-cup"},{"id":"47386","title":"Wholemeal Seedy Bread","ingredients":"water, bottled, generic<br>butter, without salt<br>salt, table<br>sugars, brown<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sunflower seed kernels, dried<br>seeds, sesame seeds, whole, dried<br>seeds, flaxseed<br>spices, caraway seed<br>wheat flours, bread, unenriched<br>wheat flour, white, all-purpose, unenriched<br>wheat flours, bread, unenriched","directions":"Load breadmaker in this order.<br>750g loaf setting, light crust option.<br>I have a panasonic and use basic bake XL and dark crust, as I prefer my crust a bit darker.<br>Let the bread cool down before slicing.<br>I keep mine sliced in the freezer.<br>Makes great toast in the morning.","url":"https://recipe.bluelayer.org/recipe/47386/wholemeal-seedy-bread"},{"id":"47361","title":"Sweet Pumpkin Graham Bread - Abm","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pumpkin, raw<br>butter, without salt<br>sugars, granulated<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>salt, table<br>wheat flours, bread, unenriched<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, yeast, baker's, active dry","directions":"Add ingredients into bread pan in order specified by your bread machine instructions.<br>Choose whole wheat bread, medium crust.","url":"https://recipe.bluelayer.org/recipe/47361/sweet-pumpkin-graham-bread-abm"},{"id":"47355","title":"Pumpkin Potion No. 9","ingredients":"cream, fluid, heavy whipping<br>sugars, granulated<br>spices, ginger, ground<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>sugars, granulated<br>pumpkin, raw<br>pumpkin, raw<br>pumpkin, raw","directions":"Make ginger whipped cream: in a bowl, beat the whipping cream, sugar, and ginger until peaks form; chill, covered in the refrigerator until ready to serve.<br>Make the potion: in a saucepan, combine the milk, sugar, pie filling, and pie spice over medium to med-high heat, stirring to dissolve the pie filling.<br>Continue heating until steaming but not simmering.<br>Remove from heat and pour into mugs.<br>Serve topped with dollops of ginger whipped cream.","url":"https://recipe.bluelayer.org/recipe/47355/pumpkin-potion-no-9"},{"id":"47324","title":"Pumpkin Honey Butter","ingredients":"butter, without salt<br>honey<br>pumpkin, raw<br>pumpkin, raw","directions":"Place the butter in a mixing bowl, and whip on high speed with an electric mixer until fluffy, about 1 minute.<br>In another bowl, stir together the honey, pumpkin, and pumpkin pie spice until well mixed.<br>Add the honey mixture to the butter, and whip on high with the electric mixer until the mixture is fluffy and smooth, about 1 more minute.<br>Chill the pumpkin butter for several hours or overnight to blend the flavors.","url":"https://recipe.bluelayer.org/recipe/47324/pumpkin-honey-butter"},{"id":"47312","title":"Daily Harvest Granola","ingredients":"butter, without salt<br>honey<br>spices, cinnamon, ground<br>oats<br>nuts, pecans<br>nuts, walnuts, english<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sunflower seed kernels, dried<br>raisins, seeded<br>cranberries, dried, sweetened","directions":"Boil butter, cinnamon, and honey for three minutes.<br>While this is boiling, mix the oats, pecans, walnuts, pumplin seeds, sunflower seeds, raisins and dried cranberries in a large bowl.<br>Pour liquid mix over oat mixture and stir well to coat.<br>Bake at 350 degrees for 10 minutes on a lightly greased cookie sheet.<br>Stir and bake 5 more minutes until golden brown.<br>Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/47312/daily-harvest-granola"},{"id":"47308","title":"Sweet n' Spicy Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>sugars, granulated<br>spices, cumin seed<br>spices, cinnamon, ground<br>spices, ginger, ground<br>spices, pepper, red or cayenne<br>butter, without salt","directions":"Cut hole in bottom of pumpkin and scrape out seeds.<br>Rinse well to remove pulp.<br>Pat dry.<br>Preheat oven to 250<br>Line pan with parchment paper and spread seeds in even layer.<br>Roast until dry.<br>About 1 hour.<br>In small bowl, mix 3 Tbl.<br>Sugar, the cumin, cinnamon and ginger.<br>Set aside.<br>In nonstick pan, melt butter.<br>Once butter is melted, add seeds and stir to coat.<br>Then sprinkle with the remaining 2 Tbl.<br>of sugar.<br>Cook until sugar begins to caramelize, about 1-2 minutes.<br>Pour seeds in bowl of spices and stir or shake to coat.<br>Store seeds in airtight container up to one month (if they last that long).","url":"https://recipe.bluelayer.org/recipe/47308/sweet-n-spicy-pumpkin-seeds"},{"id":"47295","title":"Pumpkin Spice Trail Mix","ingredients":"butter, without salt<br>pumpkin, raw<br>sugars, brown<br>nuts, walnuts, english<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>pretzels, soft, unsalted<br>raisins, seeded","directions":"Preheat oven to 300 F.<br>Put butter into a large microwave safe bowl.<br>Heat butter in the microwave, for 30 seconds at a time until melted.<br>Stir in pumpkin spice and brown sugar.<br>Add nuts, cereal and pretzels into the butter mixture.<br>Mix well to evenly coat.<br>Pour onto a large foil-lined baking sheet.<br>Bake at 300 F for 10 minutes, stirring after five minutes.<br>Remove from oven and let cool completely.<br>Fold in raisins once the trail mix is cooled.","url":"https://recipe.bluelayer.org/recipe/47295/pumpkin-spice-trail-mix"},{"id":"47286","title":"Sweet Potato & Pumpkin Salad With Tofu Dressing","ingredients":"sweet potato, raw, unprepared<br>pumpkin, raw<br>cherries, sweet, raw<br>fresh red onions,<br>pickles, cucumber, sour<br>lettuce, cos or romaine, raw<br>lettuce, cos or romaine, raw<br>tofu, raw, regular, prepared with calcium sulfate<br>yogurt, greek, plain, nonfat<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table<br>spices, pepper, black","directions":"Clean the Potato an Pumpkin with skin and cut it in large cube.<br>Poach in water to tender but not mush.<br>Drain and cool down, set aside.<br>Dressing making.<br>Use the blender ot mix Tofu, Yogurt, Skim milk and Wasbi together, add the seasoning.<br>Mix vegetable in Salad bowl first, add the Potato and pumpkin on the top.<br>and put all the veggie on the top.","url":"https://recipe.bluelayer.org/recipe/47286/sweet-potato-pumpkin-salad-with-tofu-dressing"},{"id":"47261","title":"Baby Sunburst Squash And Fresh Pea Medley Recipe","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>peas, green, frozen, unprepared<br>butter, without salt<br>salt, table","directions":"In medium pot, boil squash 4 to 5 min.<br>.Drain and set aside.<br>Meanwhile, boil peas in salted water, about 5 min or possibly till tender.<br>Combine vegetables and toss with butter and marjoram.<br>Season with salt and pepper.","url":"https://recipe.bluelayer.org/recipe/47261/baby-sunburst-squash-and-fresh-pea-medley-recipe"},{"id":"47258","title":"Healthy & Yummy Single-Serve Pumpkin Pie Yogurt","ingredients":"yogurt, greek, plain, nonfat<br>pumpkin, raw<br>vanilla extract<br>honey<br>pumpkin, raw","directions":"Mix all the ingredients together well in a bowl, then serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/47258/healthy-yummy-single-serve-pumpkin-pie-yogurt"},{"id":"47208","title":"Halloween Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>salt, table<br>oil, olive, salad or cooking","directions":"Preheat oven to 300F.<br>Rinse all the pumpkin guts of the seeds.<br>Spread your seeds out onto a cookie sheet.<br>Top with vegetable oil.<br>Sprinkle with salt.<br>Bake in oven for 45 minutes stirring every 15 minutes.","url":"https://recipe.bluelayer.org/recipe/47208/halloween-pumpkin-seeds"},{"id":"47177","title":"Pumpkin Smoothie","ingredients":"pumpkin, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>orange juice, raw<br>bananas, raw<br>sugars, brown","directions":"Place all ingredients in blender and blend well.<br>If desired, serve over ice and sprinkle with cinnamon.","url":"https://recipe.bluelayer.org/recipe/47177/pumpkin-smoothie"},{"id":"47171","title":"Toasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>salt, table<br>water, bottled, generic<br>sauce, worcestershire","directions":"Separate seeds and goo.<br>Rinse seeds well and place in covered container with water and salt.<br>Best if soaked over night.<br>Pumpkin seeds have oil in them so there is no need for butter.<br>This way the will be nice and dry and not slippery with fat.<br>Place seeds in a pan with edges and toss with Worcestershire.<br>Bake for 1 hour at 300F stirring every 15 minutes or so until they are dried out.","url":"https://recipe.bluelayer.org/recipe/47171/toasted-pumpkin-seeds"},{"id":"47131","title":"Pumpkin Drop Biscuits with Citrus Honey Butter","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>sugars, granulated<br>spices, cinnamon, ground<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pumpkin, raw<br>vanilla extract<br>butter, without salt<br>honey<br>orange juice, raw","directions":"Preheat oven to 350 degrees.<br>Grease a baking sheet with nonstick cooking spray or melted butter and set aside.<br>In a large bowl, combine flour, baking powder, salt, sugar and cinnamon.<br>Using a fork or pastry cutter, blend cold butter cubes into dry ingredients until it is similar to coarse meal.<br>Stir in milk, pumpkin and vanilla until all ingredients are equally moist and flour is incorporated.<br>(If you need a little more, add in about 1/4 cup more milk.)<br>Drop by heaping tablespoonfuls onto the greased baking sheet.<br>Bake for 15-20 minutes or until bottoms have browned slightly.<br>While biscuits are baking, whip butter, honey and zest together until smooth and light in color, about 2 minutes.<br>Serve biscuits warm with citrus honey butter.<br>Recipe tip: If you wanted to cut these biscuits out rather then do a drop biscuit, then use 3/4 cup of milk.<br>The dough will be less sticky and easier to work with.<br>Flour your board liberally, roll out to be 1-1 1/2 inches thick and cut.<br>Bake the same time.","url":"https://recipe.bluelayer.org/recipe/47131/pumpkin-drop-biscuits-with-citrus-honey-butter"},{"id":"47040","title":"Kimmy's Pumpkin Pancakes","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)<br>water, bottled, generic<br>pumpkin, raw<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>spices, ginger, ground","directions":"In a bowl, combine pancake mix, water, pumpkin and spices until just blended (mix should be lumpy).<br>Spray a griddle with nonstick spray and heat griddle over medium heat.<br>Spoon approximately two tablespoons of batter onto griddle to form each pancake.<br>Cook for two minutes or until bubbles appear and then flip the pancakes over and cook for two more minutes.","url":"https://recipe.bluelayer.org/recipe/47040/kimmys-pumpkin-pancakes"},{"id":"47024","title":"Healthy Vegan Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>seeds, sunflower seed kernels, dried<br>seeds, hemp seed, hulled<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>raisins, seeded<br>spartan, real semi-sweet chocolate baking chips,<br>salt, table<br>seeds, flaxseed<br>syrup, maple, canadian<br>beverages, almond milk, unsweetened, shelf stable<br>molasses<br>vanilla extract<br>oil, canola","directions":"Preheat oven to 350 degrees.<br>Mix all of the dry ingredients, except the flax meal, in one bowl.<br>Mix the flax meal, with the maple syrup and milk.<br>Add the rest of the wet ingredients to wet mixture.<br>Combine wet and dry mixtures, mix well.<br>Form balls from dough and place on greased cookie sheet.<br>Bake for 13-14 min, then let cool.","url":"https://recipe.bluelayer.org/recipe/47024/healthy-vegan-cookies"},{"id":"46996","title":"More than sandwich bread","ingredients":"water, bottled, generic<br>leavening agents, yeast, baker's, active dry<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table<br>sugars, granulated<br>oil, olive, salad or cooking<br>seeds, flaxseed<br>seeds, sesame seeds, whole, dried<br>barley, hulled<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sunflower seed kernels, dried<br>nuts, almonds<br>wheat flours, bread, unenriched<br>wheat flours, bread, unenriched<br>wheat flours, bread, unenriched","directions":"This makes a 2lb loaf.<br>Place ingredients in order in bread machine pan.<br>Put pan in machine and use setting for white bread.<br>Mine takes three hours to bake.<br>When bread is done, knock it out of the pan and onto a rack to cool completely before cutting.","url":"https://recipe.bluelayer.org/recipe/46996/more-than-sandwich-bread"},{"id":"46938","title":"Chocolate Honey Energy Bars","ingredients":"seeds, sunflower seed kernels, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, flaxseed<br>oats<br>cranberries, dried, sweetened<br>apricots, dried, sulfured, uncooked<br>spartan, real semi-sweet chocolate baking chips,<br>oil, olive, salad or cooking<br>honey<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)","directions":"Preheat the oven to 350F (180C).<br>Lightly coat a 9 by 9-inch baking pan with cooking spray, then line with parchment paper.<br>In a large mixing bowl, mix together sunflower seeds, pumpkin seeds, oats, dried fruits and chocolate chips until well mixed.<br>Add the vegetable oil, honey and applesauce in a small saucepan over medium heat.<br>Bring to a boil and remove from the heat.<br>Pour the honey mixture to the oats mixture.<br>Stir with a wooden spoon until well combined.<br>Place the mixture into the prepared pan.<br>Using the back of a spoon or a measuring cup press mixture evenly and firmly into the pan.<br>Bake for about 30 minutes, or until golden and firm to touch.<br>Let it cool in the pan on a wire rack to room temperature.<br>Cut into bars.<br>Note: You can use any dried fruits, such as prunes, raisins, dried cherries.<br>The bars can be kept in the a air-tight container in the fridge for at least 1 week or in the freezer for up to 1 month.","url":"https://recipe.bluelayer.org/recipe/46938/chocolate-honey-energy-bars"},{"id":"46935","title":"Arugula Salad With Goat Cheese Recipe","ingredients":"nuts, pecans<br>salt, table<br>spices, pepper, red or cayenne<br>sugars, granulated<br>mustard, prepared, yellow<br>vinegar, red wine<br>oil, olive, salad or cooking<br>arugula, raw<br>cheese, goat, soft type<br>cranberries, dried, sweetened","directions":"To make the praline:In a bowl stir together pecans, salt, and cayenne.<br>In a dry, small heavy skillet or possibly saucepan cook sugar over moderate heat, stirring with a fork, till melted.<br>Cook, without stirring or possibly swirling the skillet or possibly pan, till a golden brown caramel.<br>Add in pecan mix and stir to coat nuts with caramel.<br>Spoon praline onto a sheet of foil and cold.<br>Transfer praline to a cutting board and chop fine.<br>To make the dressing:In a bowl whisk together mustard, vinegar and salt and pepper to taste.<br>Slowly whisk in the oil in a stream.<br>To make the salad:In a large bowl, toss arugula, goat cheese, cranberries, praline and sufficient of the dressing to just coat the leaves.<br>Serves 6<br>Spencer Christian's Wine Selection:For the vegetarian recipes, I recommend a relatively light red wine, but one which has sufficient spiciness to stand up to ginger, pumpkin seeds or possibly goat cheese.<br>Any decent pinot noir in the $18-$30 range would be fine.<br>Two particularly good choices: one made by a vineyard called Jed Steele and the other by Fess Parker Vineyards in Santa Barbara County, Calif.","url":"https://recipe.bluelayer.org/recipe/46935/arugula-salad-with-goat-cheese-recipe"},{"id":"46903","title":"Pumpkin, Parmesan and Walnut Scone Loaf","ingredients":"pumpkin, raw<br>wheat flour, white, all-purpose, unenriched<br>spices, rosemary, dried<br>cheese, parmesan, hard<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oil, olive, salad or cooking<br>nuts, walnuts, english","directions":"Preheat oven to 200C (180C fan forced).<br>Line baking tray and a 21cmx10cm (base measurement) loaf pan with baking paper.<br>Place pumpkin on pepared baking tray and bake the pumpkin for 20-25 minutes or until soft.<br>Transfer to a large bowl and mash (you will need 3/4 cup mashed pumpkin).<br>Add flour and rosemary to pumkin mash and then add parmesan (less your 2 reserved tablespoons which will be used on top of the loaf) and then season with salt and pepper.<br>mix well and then add the milk and oil and then using a round bladed knife mix ingredients together.<br>Spoon dough into prepared pan and using the back of a wet spoon, smooth top and sprinkle with walnuts, pressing in lightly and then sprinkle with reserved parmesan.<br>Bake for 30-35 minutes or until a skewer inserted at centre comes out clean.<br>Transfer to a wire rack, let cool a little and then slice and serve warm with butter.","url":"https://recipe.bluelayer.org/recipe/46903/pumpkin-parmesan-and-walnut-scone-loaf"},{"id":"46899","title":"Yellow Squash With Basil","ingredients":"oil, olive, salad or cooking<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>spices, garlic powder<br>water, bottled, generic<br>salt, table<br>spices, pepper, black<br>spices, basil, dried","directions":"Heat oil in skillet over medium-high heat.<br>Saute squash until browned, about 5 minutes.<br>Add garlic; saute 1 minute.<br>Add water, salt and pepper.<br>Simmer until squash is tender, 6-7 minutes.<br>Stir in basil.","url":"https://recipe.bluelayer.org/recipe/46899/yellow-squash-with-basil"},{"id":"46884","title":"Sweet Potato Gnocchi With Coconut Sabayon Sauce #SP5","ingredients":"sweet potato, raw, unprepared<br>pumpkin, raw<br>ice creams, vanilla<br>cheese, ricotta, whole milk<br>wheat flour, white, all-purpose, unenriched","directions":"Before starting take out 2 pints of premium vanilla coconut milk ice cream and place on the counter to soften and melt but still remaining cold.<br>Place 2 cups of the Mashed sweet potatoes into large bowl.<br>Add the ricotta cheese and pumpkin pie spice and blend until well mixed.<br>Add the flour, 1/2 cup at a time until a soft dough forms.<br>Lightly flour a work surface and place the dough in a ball on the work surface.<br>Divide the dough into 6 equal balls.<br>Roll out each ball into a 1-inch wide snake like rope.<br>Cut each rope into 1-inch pieces.<br>Roll the gnocchi over the spikes of a fork.<br>Transfer the formed gnocchi to a large baking sheet.<br>Finish all gnocchi before boiling them.<br>After all gnocchi are finished bring a large pot of salted water to a boil over high heat.<br>Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes.<br>Drain the gnocchi using a slotted spoon onto a baking sheet.<br>Tent with foil to keep warm and continue with the remaining.<br>Place about 10 warm gnocchi in a bowl and spoon over the coconut milk ice-cream sabayon.<br>Enjoy the tastes bites of goodness!","url":"https://recipe.bluelayer.org/recipe/46884/sweet-potato-gnocchi-with-coconut-sabayon-sauce-sp5"},{"id":"46848","title":"Pumpkin Spiced and Sugared Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>butter, without salt<br>syrup, maple, canadian<br>sugars, brown<br>pumpkin, raw<br>salt, table<br>spices, paprika","directions":"Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.<br>Toss the pumpkin seeds in a large bowl with the melted butter and maple syrup until well coated.<br>In a separate small bowl, stir together the brown sugar, pumpkin pie spice, salt and paprika.<br>Sprinkle the mixture over the pumpkin seeds and toss to coat evenly.<br>Spread the seeds in a single layer on the prepared baking sheet.<br>Bake, stirring the seeds halfway through and rotating the baking sheet, until golden brown, about 20 minutes.<br>Serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/46848/pumpkin-spiced-and-sugared-pumpkin-seeds"},{"id":"46811","title":"Glazed Whipped Squash","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>butter, without salt<br>sugars, brown<br>raisins, seeded<br>salt, table<br>spices, nutmeg, ground<br>spices, pepper, black<br>butter, without salt<br>sugars, brown<br>syrups, corn, light<br>nuts, pecans","directions":"Place 5 lb.<br>hubbard squash, cut in large pieces, cut side down, in 15x10x1\" baking pan.<br>Bake in 400* oven till tender, 65-75 minutes.<br>Scoop out pulp into mixer bowl.<br>Whip pulp with 2 Tblsp.<br>butter and 2 Tblsp.<br>brown sugar.<br>Turn mixture into large kettle or dutch oven; cook, uncovered, stirring occasionally, over medium heat until mixture begins to thicken, 5 to 10 minutes.<br>Stir in raisins, salt, nutmeg and pepper.<br>Cook 5 minutes more, stirring frequently.<br>Turn into serving dish.<br>In a small saucepan, heat 1 Tblsp.<br>butter, 1 Tblsp.<br>brown sugar, 1 Tblsp.<br>corn syrup until sugar is dissolved.<br>Stir in chopped pecans.<br>Drizzle over squash.","url":"https://recipe.bluelayer.org/recipe/46811/glazed-whipped-squash"},{"id":"46759","title":"Savory Roasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>oil, olive, salad or cooking<br>butter, without salt<br>spices, garlic powder<br>spices, onion powder<br>salt, table<br>spices, pepper, red or cayenne","directions":"Preheat oven to 300F.<br>Remove seeds from pumpkins and wash thoroughly to remove as much pulp as possible.<br>Spread seeds onto a work surface covered with paper towels and allow to air-dry for 15-30 minutes.<br>Thoroughly combine seeds with all other ingredients.<br>Onto a large baking sheet, spread into a single layer.<br>Roast for 45 minutes to 1 hour or until seeds are lightly browned.<br>Allow to cool for 15-20 minutes and enjoy!<br>Store in an air-tight container for one to two weeks, although they don't last that long in our house.<br>:).","url":"https://recipe.bluelayer.org/recipe/46759/savory-roasted-pumpkin-seeds"},{"id":"46706","title":"Shred Me up Slaw","ingredients":"carrots, raw<br>beets, raw<br>kale, raw<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>lemon juice, raw<br>salt, table","directions":"In bowl, toss together vegetables.<br>Add lemon juice and salt.<br>Toss well and set aside for 10 minutes or until softened.<br>Variations: use lime juice instead of lemon juice.<br>Use chard instead of kale.<br>For a boost of protein, add 3 tablespoons raw shelled hemp seeds.","url":"https://recipe.bluelayer.org/recipe/46706/shred-me-up-slaw"},{"id":"29101","title":"Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Enjoy pumpkin seeds for a crunchy snack.","url":"https://recipe.bluelayer.org/recipe/29101/pumpkin-seeds"},{"id":"46594","title":"Cape Cod Cranberry Velvet Pie","ingredients":"spices, pumpkin pie spice<br>cheese, parmesan, hard<br>sugars, granulated<br>cream, whipped, cream topping, pressurized<br>vanilla extract<br>cranberry sauce, canned, sweetened","directions":"In a large mixing bowl, beat cream cheese until fluffy.<br>In small mixer bowl, beat whipping cream, sugar and vanilla until soft peaks form.<br>Gradually add to cream cheese, beating until smooth and creamy.<br>Set aside a few whole cranberries from sauce for garnish.<br>Fold remaining sauce into whipped mixture.<br>Spoon into pie crust.<br>Freeze 4 hours until firm.<br>Garnish with reserved berries.<br>Remove from freezer 15 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/46594/cape-cod-cranberry-velvet-pie"},{"id":"46545","title":"Vegan Cranberry Pumpkin Bread","ingredients":"cranberries, dried, sweetened<br>wheat flour, white, all-purpose, unenriched<br>cornmeal, degermed, unenriched, yellow<br>sugars, granulated<br>salt, table<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spices, cinnamon, ground<br>spices, ginger, ground<br>spices, cloves, ground<br>pumpkin, raw<br>oil, canola<br>orange juice, raw<br>water, bottled, generic","directions":"Preheat oven to 350 degrees.<br>Lightly coat a 9 inch square (or round) cake pan with vegetable oil spray.<br>In the work bowl of a food processor, process the cranberries a few times until approximately quartered (or chop them by hand).<br>Transfer the cranberries to a small bowl.<br>Add the dry ingredients (flour, sugar, salt, baking soda and powder, and spices) to the bowl of the food processor and process briefly to blend.<br>In a large mixing bowl, mix together the remaining (wet) ingredients.<br>Then add in the dry ingredients and cranberries to the mixing bowl, using the muffin method to combine (e.g., mix as little as possible, leaving the batter airy and light).<br>Scrape the batter into the prepared pan.<br>Bake until the bread has shrunk slightly away from the sides of the pan and a tester inserted in the center comes out clean (about 45 minutes, or 55 if using a loaf pan).<br>If you cool it in the pan briefly (for about 5 minutes) it will be easier to remove it from the pan, but do not leave it sitting in the pan too long or it will get soggy on the bottom.<br>Turn onto a rack to cool completely before putting in a airtight container, where it will keep for about 4 days, after which it begins to dry out.","url":"https://recipe.bluelayer.org/recipe/46545/vegan-cranberry-pumpkin-bread"},{"id":"46535","title":"Creamy Pumpkin Rice Pudding","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>water, bottled, generic<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pumpkin, raw<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>sugars, granulated<br>spices, ginger, ground","directions":"Rinse the rice, and cook it according to instructions (but don't add oil/butter, greasy rice will mess up this recipe) or just add the 2 cups water to a saucepan with the rice and simmer it for 15-20 minutes until fluffy.<br>I think microwaving the rice (please check your brand of rice's instructions) will also work if you're in a hurry but I've only done it the stovetop way so far.<br>Don't rinse or drain the fluffy rice!<br>It kills the nutrients and will also be hard to stir after this.<br>Add the milk, or milk variant, and stir it in well.<br>Then add the applesauce and meld it perfectly.<br>Let the mixture simmer over medium heat until it thickens.<br>Add the pumpkin, mix thoroughly.<br>Then add the sugar and spice.<br>Stir and let it cook until the rice is soft.<br>Pour into a large heatproof bowl/container, or individual serving ramekins/bowls, and let it chill for at least 2-3 hours before serving.<br>For presentation, garnish with cinnamon sticks or fresh mint leaves.","url":"https://recipe.bluelayer.org/recipe/46535/creamy-pumpkin-rice-pudding"},{"id":"46487","title":"Lower Fat Cinnamon Granola","ingredients":"oats<br>nuts, almonds<br>nuts, walnuts, english<br>nuts, pecans<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>oil, corn, peanut, and olive<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spices, cinnamon, ground<br>salt, table<br>butter, without salt<br>honey<br>raisins, seeded<br>apricots, dried, sulfured, uncooked<br>cherries, sweet, raw<br>cranberries, dried, sweetened","directions":"Preheat oven to 300 F.<br>Combine oats through salt in a large bowl, mixing well.<br>Melt butter and stir into honey in a small bowl.<br>Pour honey/butter mixture over oat mixture and stir until evenly moistened.<br>(You need a big sturdy wooden spoon or your hands.<br>).<br>Pour the granola onto two large baking sheets lined w/parchment paper and bake until cereal is evenly toasted, about 30-40 min total.<br>Halfway through, give granola a good stir and return to oven until sufficiently golden brown.<br>Once granola has cooled, stir in dried fruit.<br>Store in an airtight container at room temperature.","url":"https://recipe.bluelayer.org/recipe/46487/lower-fat-cinnamon-granola"},{"id":"46431","title":"Vegetarian Rice, Beans, Squash With Pumpkin Seed Pesto","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>oil, olive, salad or cooking<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>onions, raw<br>celery, raw<br>spices, garlic powder<br>tomatoes, red, ripe, raw, year round average<br>beans, kidney, all types, mature seeds, raw<br>shortening, vegetable, household, composite<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>parsley, fresh<br>spices, coriander seed<br>terra dolce, organic chipotle dried chile peppers,<br>lemon juice, raw","directions":"Saute in a pan with 1 tablespoon of oil the squash with salt and pepper till tender and golden brown about 5 minutes, remove and keep warm.<br>Add another tablespoon of oil to pan and saute onions, celery, garlic till softened.<br>Add paste, beans and stock and simmer till stock has been absorbed along with salt and pepper.<br>In food processor combine 3 tablespoons of oil, pumpkin seeds, parsley, cilantro, chipotle pepper, lemon juice, salt and pepper to taste and pulse till coarsley chopped.<br>In bowls divide rice, then bean mixture then squash and then the pesto on top.<br>Top with a sprig of cilantro.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/46431/vegetarian-rice-beans-squash-with-pumpkin-seed-pesto"},{"id":"46376","title":"Homemade Granola Cereal/Bars","ingredients":"oats<br>nuts, almonds<br>nuts, cashew nuts, raw<br>seeds, sunflower seed kernels, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>spices, cinnamon, ground<br>spices, ginger, ground<br>spices, nutmeg, ground<br>butter, without salt<br>honey<br>vanilla extract<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat oven to 250F Cover rectangular baking shee with parchment paper.<br>Mix oats, almonds, cashews, seeds, and spices together in a large mixing bowl.<br>Heat the butter and honey together in a small saucepan over low heat.<br>Once butter is melted, add the vanilla.<br>Pour the liquid over the dry ingredients and stir together until evenly coated.<br>Spread mixture onto prepared pan in one layer.<br>Bake for 75 minutes.<br>The granola will become crisp as it cools.<br>Break into small chunks by pounding in a zip lock bag.<br>Store in airtight container.<br>To make granola bars: Combine 1 C granola, 1/2 C pitted dates, and 1 tbsp water into a food processor and puree until mixture states to stick together.<br>(Add a little more water if necessary) Mash this mixture down on a cutting board or sheet of wax paper to form into one even rectangle shape.<br>Slice into six even rectangles.<br>Store in the freezer or fridge.","url":"https://recipe.bluelayer.org/recipe/46376/homemade-granola-cereal-bars"},{"id":"46358","title":"Classy Pumpkin Pasta","ingredients":"noodles, egg, dry, unenriched<br>oil, olive, salad or cooking<br>pumpkin, raw<br>tomatoes, red, ripe, raw, year round average<br>cream, sour, cultured<br>spices, chili powder","directions":"Bring a large pot of lightly salted water to a boil.<br>Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.<br>In a large skillet over medium heat, warm oil and cook pumpkin for about 10 minutes or until it begins to break apart.<br>Add tomato paste, sour cream and chili powder to taste; mix well.<br>The mixture should be mushy and an even golden-orange color.<br>Scoop spoonfuls of the pumpkin mixture over the pasta; mix well to coat and serve.","url":"https://recipe.bluelayer.org/recipe/46358/classy-pumpkin-pasta"},{"id":"46304","title":"Sticky Sweet Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>sugars, brown<br>salt, table<br>pumpkin, raw<br>spices, cinnamon, ground<br>spices, ginger, ground<br>oil, olive, salad or cooking<br>honey","directions":"Preheat your oven to 300 degrees F. Spread out clean pumpkin seeds onto a lined, rimmed baking sheet (I like to use a Silpat).<br>Place into the preheated oven for 20 minutes, stirring halfway through.<br>Remove and place into a small bowl or cup.<br>In another small bowl, combine 2 tablespoons dark brown sugar, salt, pie spice, cinnamon and ginger.<br>Stir to combine.<br>Once seeds are dried in the oven, heat the olive oil in a skillet over high heat.<br>Add in the pumpkin seeds, remaining one tablespoon dark brown sugar and honey.<br>Stir constantly until the sugar thickens, about 45 seconds to a minute.<br>Remove to a large bowl and top with the sugar/spice mixture.<br>Toss to coat, and then spread back out onto the lined baking sheet to cool.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/46304/sticky-sweet-pumpkin-seeds"},{"id":"46191","title":"Pumpkin Spice Ricotta - Sugar Free","ingredients":"cheese, ricotta, whole milk<br>pumpkin, raw<br>spices, cinnamon, ground<br>vanilla extract<br>spices, nutmeg, ground<br>spices, ginger, ground<br>sugars, granulated","directions":"Combine all ingredients and chill.<br>Serve in little desert bowls or mini-pumpkins!","url":"https://recipe.bluelayer.org/recipe/46191/pumpkin-spice-ricotta-sugar-free"},{"id":"46145","title":"Chicken And Squash Recipe","ingredients":"onions, raw<br>celery, raw<br>butter, without salt<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>squash, summer, zucchini, includes skin, raw<br>chicken, broiler or fryers, breast, skinless, boneless, meat only, raw<br>water, bottled, generic<br>spices, pepper, black","directions":"Saute/fry onion and celery in butter in large skillet till tender.<br>Stir in squash and remaining ingredients.<br>Cover and bring to a boil.<br>Reduce heat and simmer 8-10 min or possibly till vegetables are tender.<br>Serves 4.","url":"https://recipe.bluelayer.org/recipe/46145/chicken-and-squash-recipe"},{"id":"46112","title":"Cherry and Chocolate Energy Bars","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>nuts, pecans<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>cranberries, dried, sweetened<br>seeds, sesame seeds, whole, dried<br>seeds, flaxseed<br>honey<br>vanilla extract<br>salt, table<br>mini semi-sweet chocolate baking chips,","directions":"Position a rack in lower third of oven, preheat to 300AF.<br>Line an 8-inch-square pan with parchment paper, allowing it to overhang on two opposite sides.<br>Mix together cereal, pecans, pepitas, cherries (or cranberries), sesame seeds and ground flaxseeds in a large bowl.<br>Add honey, vanilla and salt in a small saucepan.<br>Warm over medium heat, stirring, until the honey is more fluid and the salt is dissolved.<br>Pour the honey mixture over the dry ingredients and fold until everything is moistened and sticky.<br>Allow to cool for 5 minutes.<br>Fold in chips (or chopped chocolate) until evenly distributed.<br>Transfer the mixture into the prepared pan and spread evenly with a fork.<br>Using the back of the spoon or fork, press the mixture very firmly all over.<br>(Alternatively, cover with parchment paper and press firmly all over.)<br>Bake until the top is golden brown, 35 to 38 minutes, do not let the honey burn.<br>Run a knife along the unlined sides of the pan to detach the bars.<br>Allow to cool in the pan on a wire rack to room temperature, about 1 hour.<br>Use the ends of the parchment to lift the bars from the pan.<br>Gently remove the parchment.<br>Cut into 16 squares.<br>Serve or store at an air-tight container.","url":"https://recipe.bluelayer.org/recipe/46112/cherry-and-chocolate-energy-bars"},{"id":"46067","title":"Spinach Salad with Roasted Beets and Dried Fruit","ingredients":"beets, raw<br>orange juice, raw<br>goji berries, dried<br>mustard, prepared, yellow<br>vinegar, balsamic<br>oil, olive, salad or cooking<br>spinach, raw<br>cranberries, dried, sweetened<br>seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Preheat oven to 375F.<br>Wrap beets individually in foil, and place on baking sheet.<br>Roast 1 hour, or until tender.<br>Cool.<br>Meanwhile, pour orange juice over goji berries in small bowl.<br>Soak goji berries 1 hour, or until plump and softened.<br>When beets are cool enough to handle, rub off skins using paper towel, then cut beets into thin slices.<br>Strain goji berries into small, clean bowl, and reserve juice.<br>Whisk together 2 Tbs.<br>reserved juice with mustard, vinegar, and oil in separate bowl.<br>Toss spinach with dressing in large bowl, and season with salt and pepper, if desired.<br>Sprinkle with goji berries, beets, cranberries, and pumpkin seeds.","url":"https://recipe.bluelayer.org/recipe/46067/spinach-salad-with-roasted-beets-and-dried-fruit"},{"id":"46030","title":"The Best Vanilla Icing/Glaze","ingredients":"butter, without salt<br>cream, fluid, heavy whipping<br>salt, table<br>sugars, powdered<br>vanilla extract","directions":"Heat butter, cream and salt in a double boiler, off heat whisk in sugar and combine until smooth.<br>Put back over double boiler and cook whisking at all time 5 minutes.<br>Remove from heat and add vanilla.<br>Cool just a bit to drizzle.<br>This can be made ahead and reheated gently over simmering water to be liquid again.It thickens when cold.<br>Change the extract flavor to give it a new flavor, or add 1/4 teaspoon ginger or cinna,on or even pumpkin pie spice for another flavor!<br>!","url":"https://recipe.bluelayer.org/recipe/46030/the-best-vanilla-icing-glaze"},{"id":"46005","title":"Spinach and Groundnuts (Peanuts - Eastern Africa)","ingredients":"spinach, raw<br>onions, raw<br>oil, olive, salad or cooking<br>oil, corn, peanut, and olive","directions":"Cook spinach in 1 T. water until tender.<br>Meanwhile, fry onions in oil until golden.<br>Add onions to spinach with peanuts and 2 T. water.<br>Mix well.<br>Bring to a boil, then lower heat and simmer several minutes to blend flavors.<br>NOTE: This would work w/other greens too: pumpkin, bean, sweet potato and casava leaves.","url":"https://recipe.bluelayer.org/recipe/46005/spinach-and-groundnuts-peanuts-eastern-africa"},{"id":"45980","title":"Whole Wheat Walnut Bagels (Soft Bagels)","ingredients":"wheat flours, bread, unenriched<br>wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>salt, table<br>leavening agents, yeast, baker's, active dry<br>oil, olive, salad or cooking<br>water, bottled, generic<br>nuts, walnuts, english<br>water, bottled, generic<br>honey","directions":"Preparation: coarsely chop the walnuts and roast them in a skillet over low heat until they start making crackling noises.<br>Place all ingredients except the walnuts into a bread machine, select the dough cycle and press start, allowing the machine to do its job until the first rising.<br>Add the walnuts in the case inside the machine designated for toppings and additions.<br>When the cycle completes, take the dough out to a working surface, punch it down to let the trapped air out, divide the dough into 4 and roll into balls.<br>Cover the dough with a damp cloth, and let it rest for 20 minutes.<br>Punch down again to let the air out and roll out the dough to 20 cm in length.<br>Place the dough so the longer side lies sideways.<br>Roll the dough somewhat loosely.<br>Seal the edges and the seam tightly.<br>Roll the dough back and forth with your hands, form it into a 25 cm cylinder shape.<br>Using the bottom of your palm, flatten one of the edges.<br>Make the dough into a ring, Wrap the end of the dough with the other flattened end made in Step 8.<br>Form to make it into your desired shape.<br>Let the dough rest again on a parchment lined cookie sheet.<br>It is done when the dough has loosened and puffed up.<br>It took 30 minutes at 30C today.<br>Preparation during rising; using a large pot that can hold all 4 pieces of dough at once, bring water to a boil.<br>About 80C, when small bubbles begin to form at the edge of the pot, would be the ideal temperature.<br>Place a piece of paper towel on the working surface for draining the dough right after boiling.<br>Preheat oven to 220C.<br>Add and dissolve honey into the hot water.<br>Insert the dough, and boil both sides 15 seconds each.<br>When boiling is done, place it onto the prepared paper towel, and lightly wipe off the excess water.<br>Reduce the oven temperature to 200C, bake the dough for 15~17 minutes or until golden brown.<br>The seeds in the main photo are pumpkin seeds that I forgot to add in during the kneading process.<br>Try baking the bagel with pumpkin seeds.<br>They'll look very cute.","url":"https://recipe.bluelayer.org/recipe/45980/whole-wheat-walnut-bagels-soft-bagels"},{"id":"45891","title":"Baked Pumpkin Quinoa","ingredients":"butter, without salt<br>quinoa, uncooked<br>sugars, brown<br>spices, cinnamon, ground<br>spices, ginger, ground<br>salt, table<br>spices, cloves, ground<br>soymilk, original and vanilla, unfortified<br>pumpkin, raw<br>water, bottled, generic<br>vanilla extract","directions":"In saucepan, melt butter.<br>Add quinoa and cook, stirring, for 2-3 minutes.<br>Whisk in sugar, cinnamon, ginger, salt, cloves, soy milk, pumpkin, water, and vanilla.<br>Pour into prepared 8 inch baking dish and cover with foil.<br>Bake at 375 for 35 minutes.<br>Remove to a wire rack and remove foil.<br>Stir and let stand for 5 minutes.","url":"https://recipe.bluelayer.org/recipe/45891/baked-pumpkin-quinoa"},{"id":"45843","title":"Deep Dish Apple Butter Pumpkin Pie","ingredients":"wheat flour, white, all-purpose, unenriched<br>salt, table<br>shortening, vegetable, household, composite<br>egg, white, raw, fresh<br>sugars, granulated<br>water, bottled, generic<br>vinegar, distilled<br>butter, without salt<br>pumpkin, raw<br>sugars, brown<br>salt, table<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>spices, ginger, ground<br>spices, cloves, ground<br>egg, white, raw, fresh<br>egg, white, raw, fresh<br>milk, canned, condensed, sweetened","directions":"Using pie shell ingredients, blend together flour, sugar, &amp; salt.<br>Cut in shortening.<br>Add egg white, vinegar, and water.<br>Mix well.<br>On floured work surface, roll out 1/4 inch (or less) thick.<br>Place in deep pie dish and trim overhanging edges.<br>You will have extra dough left--set it aside for now.<br>Preheat oven to 425F.<br>Using filling ingredients, combine apple butter, pumpkin, sugar, salt, &amp; spices in bowl.<br>Stir in slightly beaten egg whites.<br>Gradually add milk &amp; mix well.<br>Pour into pie shell.<br>Lightly brush exposed pie crust with egg white.<br>Cover edges of shell with foil.<br>Bake for 25 minutes.<br>While baking, use cookie cutters to cut shapes out of remaining pie dough.<br>Brush tops of dough shapes with egg white &amp; place in your own pattern on top of filling (I usually do hearts or stars).<br>Remove foil from pie shell edges &amp; return to oven for 15 more minutes until set.","url":"https://recipe.bluelayer.org/recipe/45843/deep-dish-apple-butter-pumpkin-pie"},{"id":"45838","title":"Coffee-Mate Style Homemade Liquid Coffee Creamer","ingredients":"milk, canned, condensed, sweetened<br>milk, buttermilk, fluid, cultured, lowfat","directions":"Pour into a large jar and shake until combined.<br>Add any of the following flavor combinations to the base mix.<br>French Vanilla Creamer - 2 teaspoons vanilla extract or vanilla coffee syrup.<br>Vanilla Bean Coffee Creamer - 2 teaspoons vanilla bean paste.<br>Chocolate - 2-3 tablespoons chocolate syrup, (1 tsp vanilla extract, optional).<br>Toasted Almond - 2 teaspoons almond extract.<br>Coconut - 2 teaspoons coconut extract.<br>Hazelnut - 2 teaspoons hazelnut extract.<br>Chocolate Almond - 1 tablespoon cocoa powder, 1 teaspoon almond extract.<br>Strudel - 1 tablespoon cinnamon, 1 teaspoon vanilla extract, 1 teaspoon almond extract.<br>Vanilla Caramel - 2 tablespoons caramel ice cream topping, 2 teaspoons vanilla extract.<br>Chocolate Raspberry - 2 teaspoons cocoa powder, 2 tablespoons raspberry syrup.<br>Irish Cream - 2 tablespoons chocolate syrup, 1 teaspoon instant coffee (Nescafe), 1-2 teaspoons vanilla extract, 1 teaspoon almond extract.<br>Samoa (like the Girl Scout Cookies) - 2 teaspoons coconut extract, 2 tablespoons chocolate syrup, 2 tablespoons caramel ice cream topping (you can also sub coconut milk or cream of coconut for the regular milk in the base mixture if you don't have coconut extract).<br>Peppermint Patty - 2 tablespoons chocolate syrup, 1 teaspoon peppermint extract.<br>Cinnamon Vanilla - 2 teaspoons cinnamon, 2 teaspoons vanilla extract.<br>Pumpkin Spice - 3 tablespoons pureed pumpkin, 1 teaspoon pumpkin pie spice, 4 tablespoons maple syrup, 1 teaspoon vanilla extract.<br>Honey Vanilla - 1/4 cup honey, 2 teaspoons vanilla extract.<br>Almond Joy - 1-2 teaspoons coconut extract (see Samoa), 1 teaspoon almond extract, 2 tablespoons chocolate syrup.<br>Sweet Cream - Use 1 3/4 cups of heavy cream instead of the milk in the base recipe, 2 teaspoons vanilla extract or the inside of a vanilla bean, scraped, 1 teaspoon almond extract.<br>Chocolate Orange - 2 tablespoons chocolate syrup, 1-2 teaspoons orange extract.<br>Chocolate Hazelnut - 2 tablespoons chocolate syrup, 2 teaspoons hazelnut extract.<br>Cinnamon Cake - 2 teaspoons cinnamon, 2 teaspoons vanilla extract.<br>Salted Caramel - 2-3 tablespoons caramel ice cream topping, 1/2 teaspoon salt.<br>Eggnog - replace milk in base recipe with equal amount of heavy cream, 1 teaspoons vanilla extract, 2 teaspoons rum extract, 1 teaspoon ground nutmeg.","url":"https://recipe.bluelayer.org/recipe/45838/coffee-mate-style-homemade-liquid-coffee-creamer"},{"id":"45784","title":"Cinnamon sugar pumpkin seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>butter, without salt<br>spices, cinnamon, ground<br>sugars, granulated","directions":"Preheat oven to 350<br>Mix everything together and put on a baking sheet<br>Bake for 30 minutes mix around the seeds half way through","url":"https://recipe.bluelayer.org/recipe/45784/cinnamon-sugar-pumpkin-seeds"},{"id":"45710","title":"Nourishing Protein Bars","ingredients":"nuts, almonds<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>dates, deglet noor<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, almonds<br>salt, table<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>syrup, maple, canadian<br>vanilla extract","directions":"Grind almonds through almond butter in food processor.<br>Melt coconut oil, add maple syrup and vanilla.<br>Add to food processor.<br>Pulse to coarse paste.<br>Spread in 8x8 pan.<br>Cool in fridge.","url":"https://recipe.bluelayer.org/recipe/45710/nourishing-protein-bars"},{"id":"45697","title":"Sweet and Sour Brussels Sprouts","ingredients":"brussels sprouts, raw<br>oil, olive, salad or cooking<br>salt, table<br>spices, pepper, black<br>vinegar, red wine<br>syrup, maple, canadian<br>sauce, fish, ready-to-serve<br>soy sauce made from soy (tamari)<br>spices, rosemary, dried<br>spices, pepper, red or cayenne<br>seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Bring a large pot of salted water to a boil.<br>Add Brussels sprouts and cook for 3-4 minutes.<br>Fill a large bowl with cold water and add 2 cups of ice cubes.<br>Drain Brussels sprouts and then transfer them to the bowl of ice water.<br>Let them cool for 2 minutes.<br>Drain water.<br>Preheat oven to 375 F. Line a large rimmed baking sheet with parchment paper (or aluminum foil).<br>Season Brussels sprouts with salt and pepper and drizzle half of the olive oil over the top.<br>Toss to coat and then spread them in an even layer on the prepared tray.<br>Roast for 20-25 minutes, tossing halfway through, until sprouts start to brown.<br>Prepare sauce by whisking the remaining half of the olive oil, red wine vinegar, maple syrup, fish sauce, soy sauce, rosemary and hot pepper flakes in a small bowl.<br>Transfer Brussels sprouts into a large serving bowl, toss them with the sauce and top with pepitas.","url":"https://recipe.bluelayer.org/recipe/45697/sweet-and-sour-brussels-sprouts"},{"id":"45684","title":"Honey Seed Loaf","ingredients":"leavening agents, yeast, baker's, active dry<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>honey<br>oil, olive, salad or cooking<br>water, bottled, generic<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sesame seeds, whole, dried","directions":"Put yeast, flours, and salt into bowl and stir.<br>Make a well in the center and add honey, olive oil, water, and seeds.<br>Stir until it is all mixed.<br>It should be soft, but not sticky.<br>Add more flour if needed.<br>Form into a ball.<br>Roll out onto floured surface and knead for 5-10 minutes.<br>Shape into ball and put in lightly oiled bowl, cover with plastic wrap, and let rise for 1 hour.<br>Punch dough down and knead for a few more minutes.<br>Separate into 2 rounded loaves.<br>Put on baking sheet (lined with baking paper), cover with plastic wrap, and let rise until double.<br>Bake for 20-25 minutes at 200 degrees C, until underside sounds hollow when tapped.<br>Let cool on wire rack.<br>Serve warm.","url":"https://recipe.bluelayer.org/recipe/45684/honey-seed-loaf"},{"id":"45679","title":"Roasted Taco Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>oil, olive, salad or cooking<br>seasoning mix, dry, taco, original<br>spices, garlic powder","directions":"Heat oil in a large skillet over medium heat.<br>Add in the seeds a stir until lightly browned (about 4-5 minutes).<br>Remove the seeds and place in a bowl.<br>Mix the taco seasoning mix with garlic salt; sprinkle over the seeds and toss to coat.<br>Spread the coated seeds in an ungreased baking sheet (a 15 x 10-inch pan works fine for this).<br>Bake at 325 degrees F. for 15-20 minutes or until crisp.<br>Remove to paper towels to cool.<br>Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/45679/roasted-taco-pumpkin-seeds"},{"id":"45586","title":"Pumpkin Pie Oatmeal","ingredients":"oats<br>pumpkin, raw<br>water, bottled, generic<br>spices, cardamom<br>pumpkin, raw<br>sugars, granulated","directions":"Mix all ingredients.<br>Cook over low heat for 20 minutes, or until thick.<br>If you want something a bit creamier, use skim milk instead of water.<br>For Vegan do not use milk.","url":"https://recipe.bluelayer.org/recipe/45586/pumpkin-pie-oatmeal"},{"id":"45563","title":"Frozen Pumpkin Yogurt","ingredients":"yogurt, greek, plain, nonfat<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, brown<br>pumpkin, raw<br>spices, cinnamon, ground<br>spices, nutmeg, ground","directions":"Whisk all ingredients ina bowl until combined.<br>Place in container of ice cream freezer and freeze according to manufacturer's instructions.","url":"https://recipe.bluelayer.org/recipe/45563/frozen-pumpkin-yogurt"},{"id":"45497","title":"Breakfast Energy Balls","ingredients":"nuts, walnuts, english<br>raisins, seeded<br>cocoa, dry powder, unsweetened","directions":"Note : at step 2 you can add a couple drops of vanilla extract (or any other aroma), and/or a couple dashes of cinnamon and/or other spices to vary the taste.<br>Btw you can really use whatever nuts/seeds and dried fruit you want!<br>I like pumpkin seeds and coconut with apricot and cranberries.<br>Place all ingredients in a blender for 2 minutes, or until it starts to form clumps and pieces of fruit are barely visible.<br>Transfer the mixture to a bowl, and work it with your hands to see if it sticks together when pressed hard.<br>If not, add water, a couple drops at a time, until it does.<br>Form into 16 half-ounce balls.<br>You can store them on top of eachother in a container, they won't stick together and won't loose their shape if you carry them.<br>I recommend refrigerating them overnight to let the flavours blend a little and the texture set.","url":"https://recipe.bluelayer.org/recipe/45497/breakfast-energy-balls"},{"id":"45444","title":"Dark Chocolate Beauty Bark with Chia Seeds, Pepitas and Goji Berries","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>goji berries, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, chia seeds, dried<br>salt, table","directions":"Line a large rimmed baking sheet with parchment paper and clear a space for it in your fridge.<br>Melt the chocolate either in the top of a double boiler (with simmering water in the bottom) or in the microwave (use 20 second intervals and stir after each one).<br>Pour the melted chocolate onto the parchment paper and spread with a spatula to form an even layer.<br>Sprinkle the melted chocolate with the remaining ingredients.<br>Refrigerate until the chocolate has hardened, about 2 hours.<br>Break into rustic chunks and store in an airtight container in the fridge for healthy snacking.","url":"https://recipe.bluelayer.org/recipe/45444/dark-chocolate-beauty-bark-with-chia-seeds-pepitas-and-goji-berries"},{"id":"45424","title":"Pumpkin Pie Greek Yogurt","ingredients":"yogurt, greek, plain, nonfat<br>pumpkin, raw<br>sugars, granulated<br>pumpkin, raw","directions":"Mix together and enjoy!<br>Try some of these extra add-ins: cinnamon, cloves, ginger, splenda, a scoop of unflavored or vanilla protein powder, sugar free vanilla syrup, chopped walnuts, sugar free vanilla or cheesecake pudding, and or sugar free caramel syrup.","url":"https://recipe.bluelayer.org/recipe/45424/pumpkin-pie-greek-yogurt"},{"id":"45397","title":"Pumpkin Spice Overnight Oatmeal","ingredients":"oats<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>pumpkin, raw<br>pumpkin, raw<br>sugars, brown","directions":"Combine all ingredients.<br>Put the oatmeal in half-pint jars and store in the fridge overnight.<br>Top with extra pumpkin seeds.","url":"https://recipe.bluelayer.org/recipe/45397/pumpkin-spice-overnight-oatmeal"},{"id":"45395","title":"Mock \"spaghetti\" (Spaghetti Squash)","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>parsley, fresh<br>cheese, parmesan, hard<br>oil, olive, salad or cooking<br>spices, basil, dried<br>spices, oregano, dried<br>spices, garlic powder<br>salt, table","directions":"Heat oven to 400 degrees, prick squash with fork, place in a baking dish and bake uncovered about 1 1/2 hours.<br>Cook the spaghetti and drain.<br>Cut squash lengthwise; remove seeds and fibers of one half; save the other half for another time.<br>Remove the spaghetti-like strands with fork.<br>Toss the squash and remaining ingredients together.","url":"https://recipe.bluelayer.org/recipe/45395/mock-spaghetti-spaghetti-squash"},{"id":"45350","title":"Chili Seeds","ingredients":"seeds, sunflower seed kernels, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sesame seeds, whole, dried<br>oil, olive, salad or cooking<br>spices, chili powder<br>spices, garlic powder<br>spices, pepper, red or cayenne","directions":"Mix all the ingredients in a large bowl.<br>Spread out on a cookie sheet.<br>Bake at 300F for 20 minutes, stirring every 5 minutes, until seeds are lightly brown and toasty.<br>Cool, then store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/45350/chili-seeds"},{"id":"45307","title":"Herbed Summer Squash Recipe","ingredients":"butter, without salt<br>celery, raw<br>spices, pepper, black<br>spices, oregano, dried<br>onions, spring or scallions (includes tops and bulb), raw<br>salt, table<br>parsley, fresh<br>seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Cut squash in 1/2-inch slices.<br>Heat butter in frying pan, add in onions, celery and saute/fry for 3-4 min.<br>Combine salt, pepper, parsley and oregano and stir into mix in pan.<br>Add in sliced squash and mix well.<br>Cover pan tightly and cook gently till squash is just tender, usually about 8-10 min.<br>Stir gently 2 or possibly 3 times during cooking.<br>Serves 6.<br>Optional: Add in a small can of tomatoes when adding squash.","url":"https://recipe.bluelayer.org/recipe/45307/herbed-summer-squash-recipe"},{"id":"45180","title":"Cacio E Pepe Spaghetti Squash","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>oil, olive, salad or cooking<br>cheese, parmesan, hard<br>salt, table<br>spices, pepper, black","directions":"cut squash in half and seed.<br>place 1/4 inch water in microwave-safe dish.<br>place squash in the dihs, the cut sides down- the sides will overlap.<br>cover with plastic wrap and microwave on high for 13 minutes.<br>shred squash and add 1/4 cup cooking liquid to it in large bowl.<br>dress with olive oil and cheese.<br>season and serve.","url":"https://recipe.bluelayer.org/recipe/45180/cacio-e-pepe-spaghetti-squash"},{"id":"45123","title":"Cinnamon Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spices, cinnamon, ground<br>sugars, powdered","directions":"Take fresh unrinsed pumpkin seeds and toss with coconut oil.<br>Toss in cinnamon.<br>Spread on cookie sheet.<br>I lined mine with a teflon sheet.<br>Bake at 300 degrees until nicely toasted, 10-15 minutes.<br>The coconut oil works great for this because it can reach a higher heat without scorching.<br>Transfer to a dish while still hot and toss with powdered sugar -- more or less to your liking.","url":"https://recipe.bluelayer.org/recipe/45123/cinnamon-pumpkin-seeds"},{"id":"45100","title":"Vegan Pumpkin Scones","ingredients":"sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>spices, ginger, ground<br>margarine, regular, 80% fat, composite, stick, without salt<br>pumpkin, raw","directions":"In a large mixing bowl, combine dry ingredients (flour, sugar, baking powder, baking soda and ginger).<br>Cut in margarine, adding a bit at a time until mixed.<br>Add pumpkin and combine well.<br>On a lightly floured surface, knead dough a few times, pushing it into a large circle, a few inches thick.<br>Cut into 12 or so triangular pieces.<br>Imagine you are cutting a pizza so that you get even, triangular slices.<br>Bake at 425 degrees for 12-15 minutes, or until done.","url":"https://recipe.bluelayer.org/recipe/45100/vegan-pumpkin-scones"},{"id":"45085","title":"Healthy Homemade Granola","ingredients":"oats<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, almonds<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>oil, olive, salad or cooking<br>honey<br>cranberries, dried, sweetened","directions":"Preheat oven to 160C.<br>Coarsely chop the almonds.<br>Measure the oatmeal, almonds, pumpkin seeds, and coconuts and add to a bowl.<br>Stir well to combine.<br>Put the honey and olive oil in a cocotte or a heat-resistant container and microwave for 20-30 seconds to dissolve the honey in the olive oil.<br>Pour the honey mixture into the bowl from Step 2 and mix well with a spatula.<br>Once the mixture is evenly combined and moistened, spread the mixture on a baking sheet.<br>Bake for about half an hour.<br>Stir the mixture in the middle of baking to make sure it browns evenly.<br>It's done when it's evenly browned.<br>Mix the cranberries into the mixture and let cool.<br>Once it's cooled, transfer to a jar.<br>It's great in an acai bowl.","url":"https://recipe.bluelayer.org/recipe/45085/healthy-homemade-granola"},{"id":"45062","title":"Baby Squash With Capers And Parsley Recipe","ingredients":"oil, olive, salad or cooking<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>water, bottled, generic<br>capers, canned<br>parsley, fresh<br>lemon juice, raw","directions":"Heat oil in large skillet over medium-high heat.<br>Add in squash and water.<br>Cover; cook squash till almost crisp-tender, about 4 min.<br>Uncover; stir till liquid evaporates and squash is crisp-tender, about 2 min.<br>Transfer to bowl.<br>Add in capers, parsley and lemon juice to squash and toss to coat.<br>Season to taste with salt and pepper.<br>Serve hot or possibly at room temperature.<br>Serves 10.","url":"https://recipe.bluelayer.org/recipe/45062/baby-squash-with-capers-and-parsley-recipe"},{"id":"44924","title":"Honey roasted pumpkin seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>oil, olive, salad or cooking<br>honey<br>salt, table","directions":"Preheat oven 162C<br>In a large skillet warm the oil over medium heat and saute the pumpkin seeds until lightly golden ( about 3 minutes).<br>Add honey and stir with a rubber spatula.<br>Line baking tray with baking sheet and lay out the pumpkin seeds.<br>Bake for 30-40 minutes<br>Sprinkle with salt whilst still hot and Voila!<br>Enjoy","url":"https://recipe.bluelayer.org/recipe/44924/honey-roasted-pumpkin-seeds"},{"id":"44870","title":"Summer Salad With Quinoa","ingredients":"quinoa, uncooked<br>water, bottled, generic<br>carrots, raw<br>beans, snap, green, raw<br>tomatoes, red, ripe, raw, year round average<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>beans, snap, green, raw<br>salad dressing, italian dressing, commercial, regular<br>mustard, prepared, yellow<br>vinegar, balsamic<br>spices, basil, dried<br>spices, pepper, black","directions":"Rinse quinoa thoroughly until water runs clear and drain.<br>Add quinoa and water to a small pot.<br>Bring to a boil, stir, then cover and simmer for 15 minutes.<br>While the quinoa is cooking, mix the italian dressing, mustard, vinegar, italian spices and black pepper in a large bowl.<br>Chop the carrots, green beans, tomatoes and squash.<br>Toss the vegetables in the bowl with the dressing.<br>Rinse and drain the beans, then add to the other ingredients.<br>When the quinoa is done cooking, add it to the other ingredients and mix well.<br>Serve as is, or for best results chill for one hour prior to serving.","url":"https://recipe.bluelayer.org/recipe/44870/summer-salad-with-quinoa"},{"id":"44865","title":"Pumpkin Butter","ingredients":"pumpkin, raw<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>spices, cloves, ground<br>sugars, brown<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>lemon juice, raw","directions":"In a medium-sized saucepan over medium high heat mix together the pumpkin, apple juice, ground cloves, brown sugar, cinnamon and nutmeg.<br>Bring to a boil with the lid on.<br>Then reduce heat to medium-low and simmer for 25-30 minutes or until thickened, stirring occasionally.<br>Be careful when you lift the lid because it bubbles and popsand its hot!<br>Remove from the heat and stir in the lemon juice.<br>Adjust any spices to your desired taste!<br>Enjoy!<br>Recipe adapted from: Oh She Glows.","url":"https://recipe.bluelayer.org/recipe/44865/pumpkin-butter"},{"id":"44764","title":"Pumpkin Ginger Soup","ingredients":"pumpkin, raw<br>soup, chicken broth or bouillon, dry<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sweetener, herbal extract powder from stevia leaf<br>lemon juice, raw<br>spices, ginger, ground","directions":"In a vita-mix, combine pumpkin, chicken stock and coconut milk and process on high until smooth.<br>Blend in stevia, lemon juice and ginger.<br>Place mixture in a pot and bring to a boil then reduce to a simmer and cook for 5 minutes.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/44764/pumpkin-ginger-soup"},{"id":"44740","title":"Unknownchef86's Basic Vanilla Ice Cream (With Variations)","ingredients":"cream, fluid, heavy whipping<br>cream, whipped, cream topping, pressurized<br>sugars, granulated<br>vanilla extract<br>salt, table","directions":"Stir basic ingredients together until the sugar dissolves.<br>For best results, pre-chill the mixture before processing according to your ice-cream maker specifications or preferred no-machine technique.<br>Variations on vanilla: Using the basic vanilla recipe and the following variations, you can create many favorite ice-cream parlor flavors.<br>Unless otherwise stated, flavorings should be added before pre-chilling or freezing.<br>Foods such as raisins and nuts should be stirred in after processing in your ice cream maker.<br>Chocolate: Add 1/4 cup chocolate syrup or 3 tablespoons unsweetened cocoa.<br>For an added zest, ad 1/8 teaspoon cinnamon.<br>Banana: Mash or puree 1 medium-sized banana.<br>Add to vanilla mixture.<br>Coffee: Add 2 tablespoons instant coffee.<br>Maple Walnut: Reduce sugar to 1/4 cup.<br>Add 1/4 cup maple syrup and 1/2 cup chopped walnuts.<br>Peanut butter: Add 1/2 cup smooth or chunky style peanut butter.<br>Chocolate chip: After processing, stir in 1/4 cup mini chocolate chips.<br>Peanut fudge: Follow recipe for chocolate ice cream.<br>Omit cinnamon.<br>Add 1/2 cup peanut butter.<br>Mocha: Follow recipe for chocolate ice cream.<br>Omit cinnamon.<br>Add 2 tablespoons of instant coffee.<br>Pumpkin: Add 1/2 cup canned pumpkin, 1/4 teaspoon pumpkin pie spice, 1/8 teaspoon allspice, and a dash of nutmeg.<br>Eggnog: Substitute 1 cup commercial eggnog for the 1 cup light cream.<br>Add 1 teaspoon rum and a dash of vanilla.<br>If desired, add 1/4 cup raisins or 1/4 cup chopped candied fruit.<br>Pistachio: Substitute almond extract for the vanilla extract.<br>Add a drop or two of green food coloring and 1/2 cup chopped unsalted pistachio nuts.<br>Orange: Add 1/4 cup thawed frozen orange juice concentrate, undiluted.<br>Peppermint stick: Substitute peppermint extract for vanilla extract.<br>After freezing, stir in 1/4 cup crushed peppermint stick candy.<br>Rum raisin: Omit vanilla extract.<br>Add 1 teaspoon rum extract or 2 tablespoons rum.<br>After freezing, stir in 1/4 cup seedless raisins.<br>Dutch apple: Add 1/4 cup applesauce, 1/8 teaspoon cinnamon and a dash of nutmeg.<br>Pineapple coconut: Add 1/4 cup flaked or toasted coconut and 1/2 cup crushed pineapple.<br>Vanilla fudge: After basic vanilla ice cream is completed, use a spoon to swirl 1/4 to 1/2 cup of unheated hot fudge sauce through mixture.<br>Allow mixture to harden before serving.<br>Tutti-frutti: Add 1/4 cup chopped candied fruit.<br>Chocolate almond: Follow the recipe for chocolate ice cream.<br>Substitute 1 teaspoon almond extract for vanilla extract.<br>Omit cinnamon.<br>After freezing, add 1/4 cup toasted sliced or slivered almonds.<br>Butter pecan: Substitute 1/2 cup brown sugar for 1/2 cup sugar.<br>Toast 1/2 cup chopped pecans in 2 tablespoons butter over low heat for five minutes.<br>Cool.<br>Stir butter-nut mixture into ice cream mix before freezing.<br>Chocolate marshmallow: Follow recipe for chocolate ice cream.<br>After freezing, add 1/2 cup miniature marshmallows or stire in 1/2 cup marshmallow cream.","url":"https://recipe.bluelayer.org/recipe/44740/unknownchef86s-basic-vanilla-ice-cream-with-variations"},{"id":"44648","title":"Homemade Sweet Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt<br>oil, olive, salad or cooking","directions":"Rinse pumpkin seeds.<br>Use your fingers to remove all the pulp.<br>Drain well.<br>Spread out on a tray to dry.<br>[sunlight]<br>Next put oil in a bottomed pan over medium heat.<br>Oil is hot, add the pumpkin seeds and toast until golden brown.<br>After that melt the chocolate and butter in the top of a double boiler.<br>Now combine melted chocolate and toasted pumpkin seeds.<br>Mix well.<br>Let cool.<br>Serve and enjoy.<br>see my web site www.<br>stellarecipe.<br>webs.<br>com wwe.<br>recipesrilanka.<br>blogspot.<br>com","url":"https://recipe.bluelayer.org/recipe/44648/homemade-sweet-pumpkin-seeds"},{"id":"44536","title":"Pumpkin Seed Pesto","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>spices, coriander seed<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>lime juice, raw<br>salt, table<br>spices, pepper, red or cayenne","directions":"Toast pumpkin seeds in large skillet over medium heat, 4 to 5 minutes, or until puffed and golden, stirring constantly.<br>Transfer seeds to food processor.<br>Add remaining ingredients, and process until smooth.<br>Serve with Three Sisters Casserole, or store in airtight container in refrigerator for up to a week.","url":"https://recipe.bluelayer.org/recipe/44536/pumpkin-seed-pesto"},{"id":"44516","title":"Low Fat, Sugar Free Pumpkin Bread","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>pumpkin, raw<br>leavening agents, baking soda<br>egg substitute, powder<br>oil, olive, salad or cooking<br>oil, olive, salad or cooking<br>sugars, granulated<br>pumpkin, raw<br>water, bottled, generic","directions":"Preheat oven to 350F.<br>Combine whole grain pastry flour (Arrowhead Mills makes a great one), all-purpose flour, salt, spices, and baking soda in a small bowl; set aside.<br>Combine egg substitute, olive oil, Splenda, pumpkin, and water in large bowl.<br>Gradually add flour mixture.<br>Pour into loaf pan and bake for approximately 45-50 minutes.","url":"https://recipe.bluelayer.org/recipe/44516/low-fat-sugar-free-pumpkin-bread"},{"id":"44501","title":"Ground Pumpkinseeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Put a dry skillet on high heat.<br>When hot, add pumpkinseeds and toast, stirring as necessary, until they brown and begin to pop a bit.<br>Dont burn them.<br>Cool them slightly and then grind as finely as possible.","url":"https://recipe.bluelayer.org/recipe/44501/ground-pumpkinseeds"},{"id":"44419","title":"Dilled Winter Squash","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>onions, spring or scallions (includes tops and bulb), raw<br>butter, without salt<br>cream, sour, cultured<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table<br>spices, pepper, black<br>dill weed, fresh","directions":"In a large saucepan, cook squash, covered, in a small amount of boiling water about 15 minutes or just until tender.<br>Stir in sour cream, milk, salt and pepper.<br>Heat throughout, but do not boil.<br>Arrange squash on a serving plate; top with sour cream mixture.<br>Sprinkle with dill.","url":"https://recipe.bluelayer.org/recipe/44419/dilled-winter-squash"},{"id":"44415","title":"Summer Squash and Applesauce Muffins","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>oil, canola<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>spices, cinnamon, ground<br>salt, table<br>raisins, seeded<br>nuts, walnuts, english","directions":"Drain squash in colander 30 minutes.<br>Squeeze out liquid.<br>Preheat oven to 350F.<br>Spray 18 muffin tins with cooking spray.<br>Stir together squash, sugar, soy flour, canola oil, applesauce, and vanilla.<br>Add spelt flour, whole-wheat pastry flour, baking powder, baking soda, cinnamon, and salt; stir until just combined.<br>Fold in raisins and nuts, if using.<br>Fill prepared muffin tins two-thirds full with batter.<br>Bake 18 to 24 minutes, or until tops are golden brown, and toothpick inserted in center of a muffin comes out clean.<br>Cool.","url":"https://recipe.bluelayer.org/recipe/44415/summer-squash-and-applesauce-muffins"},{"id":"44406","title":"Stewed Pumpkins","ingredients":"pumpkin, raw<br>butter, without salt<br>vinegar, cider<br>spices, ginger, ground<br>salt, table","directions":"Place the squash, butter, vinegar, and spices in a saucepan over low heat.<br>Stir and heat until all of the ingredients are well-combined and hot.<br>Adjust the seasonings to your liking and serve.","url":"https://recipe.bluelayer.org/recipe/44406/stewed-pumpkins"},{"id":"44381","title":"Vickys Pumpkin Pancakes with Cinnamon Crumble Topping","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>pumpkin, raw<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pumpkin, raw<br>oil, olive, salad or cooking<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>spices, cinnamon, ground<br>butter, without salt","directions":"* My flour mix is 120g cornstarch, 40g sweet rice flour and 40g white sorghum flour<br>Put the topping ingredients in a bowl and rub between your fingertips to form crumbs.<br>Set aside<br>Whisk the wet pancake ingredients together then add to the dry ingredients.<br>Mix until just combined<br>Heat a frying pan on medium-low and spray lightly with oil<br>Pour some pancake batter into the pan and cook until bubbles form and pop on the surface and the edges start to dry<br>Gently flip over and top generously with some cinnamon crumb mixture.<br>Cook until the underside is golden and the crumb topping starts to firm up and get crunchy<br>Repeat until the batter &amp; crumb topping is all gone.<br>You should get 8 pancakes from the batter.<br>You can make the topping crisper by putting the pancakes under the grill for a minute<br>Serve with some syrup or butter","url":"https://recipe.bluelayer.org/recipe/44381/vickys-pumpkin-pancakes-with-cinnamon-crumble-topping"},{"id":"44374","title":"Light Pumpkin Cornbread","ingredients":"wheat flour, white, all-purpose, unenriched<br>cornmeal, degermed, unenriched, yellow<br>sugars, brown<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>pumpkin, raw<br>pumpkin, raw<br>yogurt, greek, plain, nonfat<br>egg, white, raw, fresh","directions":"Pre heat oven to 350 F and grease a 9 x 9 glass baking pan.<br>In large bowl whisk together flour, corn meal, brown sugar blend, baking powder, and pie spice.<br>Set aside.<br>In another bowl whisk together egg whites, yogurt and pumpkin puree.<br>Add to dry ingredients and whisk till all are blended.<br>Pour into greased pan and bake for about 35-45 minutes or until tooth pick comes out clean.<br>Let rest 10 minutes in pan before cutting and serving.","url":"https://recipe.bluelayer.org/recipe/44374/light-pumpkin-cornbread"},{"id":"44372","title":"Sweet Potato Pudding","ingredients":"sweet potato, raw, unprepared<br>butter, without salt<br>sugars, granulated<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>pumpkin, raw<br>cornmeal, degermed, unenriched, yellow<br>milk, buttermilk, fluid, cultured, lowfat<br>leavening agents, baking soda","directions":"Mix all ingredients.<br>Pour into a greased baking dish.<br>Bake for approximately 75 minutes at 350 degrees.","url":"https://recipe.bluelayer.org/recipe/44372/sweet-potato-pudding"},{"id":"44328","title":"Homemade Cinnamon Granola","ingredients":"oats<br>nuts, almonds<br>nuts, walnuts, english<br>seeds, sunflower seed kernels, dried<br>nuts, cashew nuts, raw<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, flaxseed<br>oil, canola<br>syrup, maple, canadian<br>salt, table<br>spices, cinnamon, ground<br>raisins, seeded","directions":"Prehart oven to 325.<br>Mix oats, nuts and seeds in a large bowl.<br>Add salt and cinnamon.<br>In a measuring cup, wisk together canola oil and syrup.<br>Add to oat mixture and stir to combine.<br>Spread out on baking sheet lined with parchment (or lightly greased).<br>Bake for 20 minutes, stirring frequently to prevent burning (every 5 minutes or so).<br>Remove from oven and cool completely before adding dried fruit.<br>Store in airtight container for up to 3 weeks.","url":"https://recipe.bluelayer.org/recipe/44328/homemade-cinnamon-granola"},{"id":"10671","title":"Pear 'N Cranberry Pie","ingredients":"spices, pumpkin pie spice<br>pears, raw<br>cranberries, dried, sweetened<br>sugars, granulated<br>cornstarch<br>cranberry juice, unsweetened<br>margarine, regular, 80% fat, composite, stick, without salt<br>sugars, powdered<br>cranberry juice, unsweetened","directions":"Heat oven to 425 degrees F.<br>Prepare piecrust according to package directions for two-crust pie using 9-inch pie pan.<br>In large bowl, combine pears, cranberries, 1 cup sugar, cornstarch and 3 tablespoons juice; mix lightly.<br>Spoon into piecrust-lined pan; dot with margarine.<br>Unfold second crust; using 2-inch cookie cutter, cut out desired chapes in several places.<br>Place crust over filling; flute.<br>Brush underside of 2-inch cutouts with water and place on top of crust.<br>Bake at 425 degrees F for 40 to 50 minutes, or until golden brown.<br>Cover edge of piecrust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.<br>To make a glaze, blend confectioners' sugar and juice in a small bowl, adding enough juice for desired consistency.<br>Drizzle over warm pie.<br>Garnish as desired.","url":"https://recipe.bluelayer.org/recipe/10671/pear-n-cranberry-pie"},{"id":"44306","title":"Mexican-Spiced Dark Chocolate Bark with Sea Salt and Pepitas","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>spartan, real semi-sweet chocolate baking chips,<br>spices, cinnamon, ground<br>spices, pepper, red or cayenne<br>salt, table<br>seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Prepare a 9x13 baking pan or a cookie sheet by lining with parchment paper.<br>You may need to tape the parchment to keep it in place.<br>Coarsely chop the chocolate.<br>Melt the chocolate in a double boiler, stirring frequently until completely smooth.<br>Stir in the cinnamon and cayenne until completely incorporated.<br>Spread chocolate out on parchment paper, using a spatula, to a thickness of about 1/2 centimeter.<br>Sprinkle with sea salt and pepitas.<br>Allow to harden for 12 hours (cooling in the fridge is the best option).<br>Cut into pieces and store in a sealed container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/44306/mexican-spiced-dark-chocolate-bark-with-sea-salt-and-pepitas"},{"id":"44289","title":"Toasted Pumpkin Seeds ( Pepitas)","ingredients":"oil, corn, peanut, and olive<br>margarine, regular, 80% fat, composite, stick, without salt<br>seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Preheat oven to 350F.<br>Wipe fibers from pumpkin seeds but do not wash them.<br>Coat seeds with mixture of oil and margarine.<br>Spread seeds on a baking sheet.<br>Sprinkle with coarse salt to taste and toast for 30 minutes or until they are crisp and golden.","url":"https://recipe.bluelayer.org/recipe/44289/toasted-pumpkin-seeds-pepitas"},{"id":"44175","title":"Pumpkin Date Squares","ingredients":"dates, deglet noor<br>pumpkin, raw<br>water, bottled, generic<br>pumpkin, raw<br>oats<br>wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>salt, table<br>pumpkin, raw<br>nuts, pecans<br>butter, without salt","directions":"In a saucepan, bring filling ingredients to a boil.<br>Reduce heat and simmer for 15 to 20 minutes.<br>In a large bowl, mix crumble ingredients except for the butter.<br>Mix until combined and, with a fork, incorporate the melted butter until crumbly.<br>Pat half of the crumble mix into a lightly greased 8x8 pan.<br>Spread filling over the top and sprinkle with remaining crumble mix.<br>Bake in the center of a 350-degree oven for 30 minutes or until golden.<br>Cool in the pan on a rack.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/44175/pumpkin-date-squares"},{"id":"44174","title":"Halloween Popcorn Crunch","ingredients":"snacks, popcorn, air-popped (unsalted)<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>cranberries, dried, sweetened<br>bananas, raw<br>sugars, granulated<br>syrups, corn, light<br>water, bottled, generic<br>butter, without salt<br>vanilla extract","directions":"In large buttered bowl, combine first 4 ingredients; set aside.<br>In medium saucepan combine sugar, corn syrup and water; bring to a boil.<br>Cook, covered 3 minutes.<br>Uncover and cook, without stirring, until mixture reaches hard-ball stage (260 F), about 4 to 5 minutes.<br>Add butter and vanilla; cook, stirring 1 minute.<br>Pour over popcorn mixture; toss quickly to coat.<br>Turn mixture out onto greased baking sheet and spread using buttered hands.<br>Cool and break into pieces.","url":"https://recipe.bluelayer.org/recipe/44174/halloween-popcorn-crunch"},{"id":"44127","title":"Apple Pumpkin Soup","ingredients":"apples, raw, with skin<br>onions, raw<br>butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>soup, chicken broth or bouillon, dry<br>pumpkin, raw<br>sugars, brown<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>spices, ginger, ground<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>cream, whipped, cream topping, pressurized<br>salt, table<br>spices, pepper, black","directions":"In a large saucepan saute apples and onion in butter for 3-5 minutes or until tender.<br>Stir in flour until blended.<br>Gradually whisk in broth.<br>Stir in pumpkin, sugar, cinnamon, nutmeg and ginger.<br>Bring to a boil.<br>Reduce heat; cover and simmer for 25 minutes.<br>Cool slightly.<br>In a blender, cover and process soup in batches until smooth.<br>Pour into a bowl, cover and refrigerate for 8 hours or overnight.<br>Just before serving, transfer soup to a saucepan; cook over medium heat for 5-10 minutes.<br>Stir in apple juice, cream, salt and pepper; heat through.","url":"https://recipe.bluelayer.org/recipe/44127/apple-pumpkin-soup"},{"id":"44089","title":"Pumpkin Pie Mousse","ingredients":"vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pumpkin, raw<br>spices, ginger, ground","directions":"Put all ingredients into blender.<br>Mix well and pour into small 1/2 cup.<br>dessert dishes.<br>Refrigerate.","url":"https://recipe.bluelayer.org/recipe/44089/pumpkin-pie-mousse"},{"id":"44042","title":"Beef Jerky & Cherry Trail Mix","ingredients":"beef, grass-fed, ground, raw<br>cherries, sweet, raw<br>nuts, almonds<br>nuts, cashew nuts, raw<br>seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Mix all the ingredients together and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/44042/beef-jerky-cherry-trail-mix"},{"id":"44033","title":"Maple Pumpkin Butter","ingredients":"pumpkin, raw<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>syrups, sugar free<br>spices, cloves, ground<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>vanilla extract<br>lemon juice, raw","directions":"Combine pumpkin, apple cider, maple syrup, spices and vanilla in a large saucepan and stir well.<br>Bring mixture to a boil.<br>Then reduce heat, cover the pan and simmer for 30 minutes or until thickened; stirring frequently.<br>Remove from heat.<br>Adjust spices to taste.<br>Stir in lemon juice, or more to taste.<br>Once cool, pumpkin butter can be kept in an airtight container in the fridge.","url":"https://recipe.bluelayer.org/recipe/44033/maple-pumpkin-butter"},{"id":"43975","title":"Slow Cooker Fruit, Nuts, and Spice Oatmeal","ingredients":"oats<br>apples, raw, with skin<br>cranberries, dried, sweetened<br>nuts, almonds<br>nuts, pecans<br>water, bottled, generic<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spices, cinnamon, ground<br>pumpkin, raw<br>butter, without salt","directions":"Combine the oats, apple, cranberries, almonds, pecans, water, milk, cinnamon, pumpkin pie spice, and butter in a slow cooker.<br>Cook on Low overnight or 8 hours.","url":"https://recipe.bluelayer.org/recipe/43975/slow-cooker-fruit-nuts-and-spice-oatmeal"},{"id":"43934","title":"Turkish Poached Pumpkin Dessert","ingredients":"pumpkin, raw<br>sugars, granulated<br>nuts, walnuts, english<br>cream, whipped, cream topping, pressurized","directions":"Put the pumpkin into a heavy-bottomed pot.<br>Sprinkle on the sugar.<br>Dont stir, as you want some of the sugar to remain on top.<br>Put the pot on medium-low heat.<br>After a few minutes, you will see that the pumpkin has released some water.<br>Cover and cook for 30 minutes.<br>After 30 minutes, taste a piece.<br>It wont be cooked yet, but you need to check for sweetness.<br>Pumpkins have varying levels of sugar, so if the dessert is not sweet enough to your taste, gently stir in a few more tablespoons of sugar.<br>Cover and continue cooking for another 10-15 minutes, until the pumpkin is tender when pierced with a fork.<br>Transfer the pumpkin to a serving dish, leaving behind any liquid that may still be in the pot, and let cool completely.<br>Serve with a generous sprinkling of walnuts and a dollop of kaymak or Turkish clotted cream on the side.","url":"https://recipe.bluelayer.org/recipe/43934/turkish-poached-pumpkin-dessert"},{"id":"43906","title":"Granola","ingredients":"oats<br>nuts, walnuts, english<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sunflower seed kernels, dried<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>honey<br>oil, canola<br>spices, cinnamon, ground<br>raisins, seeded<br>seeds, flaxseed","directions":"Preheat oven to 250 degrees F.<br>In a large bowl combine all of the ingredients except raisins, and flax seeds.<br>Make sure you mix ingredients well.<br>Pour mixture evenly into sheet pans.<br>Cook for 50 minutes stirring after 25 minutes to brown all ingredients through out.<br>Remove from oven and let cool for 15 minutes.<br>Transfer mixture to a large bowl.<br>Add raisins, and flax seeds.<br>Enjoy.","url":"https://recipe.bluelayer.org/recipe/43906/granola"},{"id":"43877","title":"Herbed Soy Nuts and Seeds","ingredients":"oil, olive, salad or cooking<br>spices, chili powder<br>spices, basil, dried<br>spices, oregano, dried<br>spices, garlic powder<br>spices, chili powder<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>corn, sweet, white, raw","directions":"In a small bowl stir together oil, chili powder, basil, oregano, and garlic powder; Add soy and pumpkins seeds; toss to coat.<br>Spread the mixture in a shallow baking pan.<br>Bake in a 350 degree oven for 15 to 20 minutes or until soy nuts are toasted, stirring after 10 minutes; Stir in dried vegetables, enjoy.","url":"https://recipe.bluelayer.org/recipe/43877/herbed-soy-nuts-and-seeds"},{"id":"43865","title":"Bread And Butter Squash Pickle Recipe","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>onions, raw<br>salt, table<br>vinegar, cider<br>sugars, granulated<br>celery, raw<br>mustard, prepared, yellow","directions":"Combine squash and onions.<br>Sprinkle with salt.<br>Set aside 1 hour.<br>Drain off liquid.<br>Combine vinegar, sugar, celery seed, and mustard.<br>Bring to a hard boil.<br>Add in squash mix and bring to a boil.<br>Pack in pint canning jars which have been sterilized.<br>Seal and process in boiling water bath 5 min.","url":"https://recipe.bluelayer.org/recipe/43865/bread-and-butter-squash-pickle-recipe"},{"id":"43830","title":"Oven Baked Muesli","ingredients":"oats<br>wheat germ, crude<br>seeds, sesame seeds, whole, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>nuts, cashew nuts, raw<br>nuts, almonds<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>oil, olive, salad or cooking<br>syrup, maple, canadian<br>raisins, seeded","directions":"Preheat oven to 225* In a large bowl, combine all ingredients and stir together until well mixed.<br>On a lightly oiled 9x13\" pan, spread mixture evenly and bake for 1 hour, stirring every 15 minutes.<br>Let cool and stir in optional dried fruit.<br>Store in an airtight container.<br>Makes about 8 cups.","url":"https://recipe.bluelayer.org/recipe/43830/oven-baked-muesli"},{"id":"43821","title":"Chewy Energy Bars","ingredients":"oats<br>raisins, seeded<br>cranberries, dried, sweetened<br>apricots, dried, sulfured, uncooked<br>seeds, sunflower seed kernels, dried<br>nuts, pine nuts, dried<br>nuts, pecans<br>syrup, maple, canadian<br>margarine, regular, 80% fat, composite, stick, without salt<br>peanut butter, smooth style, without salt<br>seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Combine first 7 ingredients in large bowl.<br>Heat and stir corn syrup, margarine and peanut butter in small saucepan on medium for 3-5 minutes until margarine is melted and mixture is hot but not boiling.<br>Add to rolled oats mixture.<br>Mix well.<br>Line 8x8 inch (20x20 cm) pan with foil, leaving 1 inch (2.5 cm) overhang on 2 sides.<br>Grease foil with cooking spray.<br>Press mixture evenly in pan.<br>Cover.<br>Chill for about 1 hour until firm.<br>Holding foil, remove mixture from pan.<br>Discard foil.<br>Cut mixture in half.<br>Cut each half crosswise into 5 bars.<br>Press bottom of each bar in pumpkin seeds in small shallow dish until coated.<br>Wrap bars individually in pastic wrap.<br>Store at room temperature for up to 2 weeks or freeze for up to 3 months.","url":"https://recipe.bluelayer.org/recipe/43821/chewy-energy-bars"},{"id":"43791","title":"Super Tasty Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>butter, without salt<br>sauce, worcestershire<br>salt, table<br>spices, garlic powder","directions":"Clean pumpkin seeds of any pumpkin pulp and rinse.<br>Fill a bowl with lightly salted water and soak the pumpkin seeds for 2 hours.<br>Preheat oven to 300 degrees F (150 degrees C).<br>Line a baking sheet with nonstick aluminum foil (such as Reynolds).<br>Drain seeds and pat dry with paper towels.<br>Mix melted butter, Worcestershire sauce, salt, and garlic powder in a bowl, and toss the seeds in the seasoned butter mixture until coated.<br>Spread seeds out onto the prepared baking sheet in a single layer.<br>Bake in the preheated oven until seeds are crunchy and golden brown, about 1 hour; stir and turn seeds every 15 minutes.","url":"https://recipe.bluelayer.org/recipe/43791/super-tasty-pumpkin-seeds"},{"id":"43767","title":"Roasted Pumpkin Seeds With a Kick from Kim!","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>salt, table<br>terra dolce, organic chipotle dried chile peppers,<br>salt, table<br>butter, without salt","directions":"Mix all ingredients together and place on a cookie sheet pan in a single layer.<br>Cook in a 350 oven until butter is melted.<br>Lower oven to 275 degrees, mix and spread seed into single layer and bake till crisp about 30-40 minutes.40 minutes.","url":"https://recipe.bluelayer.org/recipe/43767/roasted-pumpkin-seeds-with-a-kick-from-kim"},{"id":"43749","title":"Pumpkin Spice-Krispie-Treats","ingredients":"butter, without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>pumpkin, raw<br>pumpkin, raw<br>vanilla extract<br>pumpkin, raw<br>salt, table<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Grease an 8x11 rectangular baking dish.<br>In a nonstick saucepan, melt butter and coconut oil together over medium-low heat.<br>Add the pumpkin puree and stir together with a silicone spatula until mixed well.<br>Fold in the pumpkin spice marshmallows, stirring constantly until almost completely melted.<br>Stir in the vanilla, pumpkin pie spice, and salt, then remove from heat.<br>Allow the marshmallow mixture to cool about 10 minutes.<br>(Be patient, otherwise you will get soggy pumpkin spice-krispie treats!)<br>Once cooled, add in the rice krispies and stir until evenly coated and press into baking dish.<br>Place in fridge for about 10 minutes to set.<br>Note: These are best when enjoyed the same or next day!","url":"https://recipe.bluelayer.org/recipe/43749/pumpkin-spice-krispie-treats"},{"id":"43730","title":"Roasted Mashed Acorn Squash with Baked Apples","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>oil, olive, salad or cooking<br>sugars, brown<br>syrup, maple, canadian<br>butter, without salt<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>apples, raw, with skin<br>sugars, granulated<br>salt, table","directions":"Preheat oven to 400 degrees F.<br>Rub the cleaned and cut acorn squash with vegetable oil and put it flesh side down a on large baking sheet.<br>Roast for 25-30 minutes until flesh is tender.<br>Remove from the oven and let it sit until cool to touch.<br>Reduce oven temperature to 350 degrees F.<br>Remove the squash flesh from skin and put into your food processor and process to remove any lumps and make it creamy.<br>Pour puree into a bowl.<br>Stir in brown sugar, maple syrup, butter, 1/2 teaspoon cinnamon and nutmeg.<br>Add salt to taste.<br>Spread onto the bottom of a 9 pie dish.<br>Toss apples with sugar and a pinch of cinnamon.<br>Layer on top of squash.<br>Bake for 30-35 minutes until apples are tender.<br>Serve warm.<br>Notes- Add chopped walnuts or pecans to top, if desired.<br>If you dont have a food processor use a potato masher to remove lumps from squash.","url":"https://recipe.bluelayer.org/recipe/43730/roasted-mashed-acorn-squash-with-baked-apples"},{"id":"43678","title":"Topping for Baked Sweet Potatoes","ingredients":"cheese, parmesan, hard<br>butter, without salt<br>sugars, brown<br>pumpkin, raw","directions":"Combine all ingredients and serve over baked sweet potatoes.","url":"https://recipe.bluelayer.org/recipe/43678/topping-for-baked-sweet-potatoes"},{"id":"43630","title":"Pumpkin Spice Oatmeal","ingredients":"beverages, almond milk, unsweetened, shelf stable<br>pumpkin, raw<br>oats<br>sugars, granulated<br>pumpkin, raw<br>nuts, walnuts, english","directions":"Stir together 1/2 cup of almond milk, pumpkin, oatmeal, coconut sugar and pumpkin pie spice.<br>Microwave on high for 2 1/2 minutes.<br>Stir in the remaining 1/4 cup of almond milk until mixed in.<br>Top with walnuts.","url":"https://recipe.bluelayer.org/recipe/43630/pumpkin-spice-oatmeal"},{"id":"43603","title":"Easy Homemade Granola","ingredients":"oats<br>nuts, walnuts, english<br>nuts, almonds<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>salt, table<br>spices, cinnamon, ground<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>syrup, maple, canadian<br>vanilla extract<br>raisins, seeded","directions":"Preheat oven to 350 degrees F. Line a large, rimmed baking sheet with parchment paper.<br>In a large bowl, combine the oats, nuts and/or seeds, salt and cinnamon.<br>Stir well to blend.<br>Pour in coconut oil, honey (or whatever sweetener youre using), and vanilla extract.<br>With care, fold the wet ingredients into the oats until every oat, nut, and seed is lightly coated.<br>Pour granola mixture onto the lined baking sheet and spread it out in an even layer using a spatula or a large spoon.<br>Bake until golden, approximately 2123 minutes, stirring halfway through cooking time.<br>Please note that the granola will continue to crisp up as it sits and cools.<br>Once the granola is completely cooled, you can break it into pieces and stir in the dried fruit.<br>Keep the granola in an airtight container at room temperature.<br>It will keep for 1 to 2 weeks.<br>You may also freeze it in a sealed freezer bag for up to 3 months.","url":"https://recipe.bluelayer.org/recipe/43603/easy-homemade-granola"},{"id":"43595","title":"Healthy Pumpkin Oatmeal Chocolate Chip Cookies","ingredients":"pumpkin, raw<br>vanilla extract<br>pumpkin, raw<br>salt, table<br>oats<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, walnuts, english","directions":"Preheat oven to 350 F. Line 2 cookie sheets with Silpat mats or parchment paper.<br>Set aside.<br>In a large mixing bowl, stir together pumpkin puree, vanilla, pumpkin pie spice and sea salt until well blended.<br>Mix in the oats, chocolate chips and walnuts until well combined.<br>Drop heaping tablespoons of batter onto cookie sheets spacing them an inch or so apart.<br>You may want to flatten the cookies slightly with a lightly oiled palm or the bottom of a glass since they do not spread in the oven.<br>Bake cookies in the preheated oven for 15 minutes.<br>When done, they should be slightly brown on the bottoms.<br>Remove pans from oven and set them on a rack.<br>Cool cookies for 5 minutes on the baking sheet then transfer to wire racks to cool for an additional 20 minutes.<br>Store in an airtight container for up to 5 days.","url":"https://recipe.bluelayer.org/recipe/43595/healthy-pumpkin-oatmeal-chocolate-chip-cookies"},{"id":"43541","title":"Pumpkin Cranberry Walnut Bread","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>spices, cinnamon, ground<br>pumpkin, raw<br>cranberries, dried, sweetened<br>nuts, walnuts, english<br>pumpkin, raw<br>syrup, maple, canadian<br>oil, olive, salad or cooking<br>beverages, almond milk, unsweetened, shelf stable<br>vanilla extract","directions":"Preheat the oven to 350 degrees F.<br>In a large bowl, combine the flour, baking powder, baking soda, sea salt, cinnamon, and pumpkin pie spice.<br>Add the dried cranberries and chopped walnuts.<br>In a separate medium mixing bowl, whisk together the pumpkin puree, maple syrup, sunflower oil, milk, and vanilla.<br>Add the wet ingredients to the dry ingredients and mix until just combined, being careful not to overmix the batter.<br>Pour the batter into a nonstick 9x5 loaf pan and bake 4550 minutes.<br>Loaf is ready when a toothpick inserted comes out clean.<br>Allow to cool completely before removing from the pan.","url":"https://recipe.bluelayer.org/recipe/43541/pumpkin-cranberry-walnut-bread"},{"id":"43461","title":"Pumpkin Puppy Chow","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>peanut butter, smooth style, without salt<br>pumpkin, raw<br>pumpkin, raw<br>vanilla extract<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>sugars, powdered","directions":"In a large double boiler melt the coconut oil, chocolate chips, and peanut butter.<br>Mix well and then fold in the pumpkin puree until smooth.<br>Add the vanilla and 2 teaspoons of the pumpkin pie spice.<br>At this point I recommend tasting the mixture.<br>If you still want it more-spiced add the additional spice a little at a time until it has the flavor you want.<br>Take the top bowl/pot off the double boiler and carefully fold in the cereal, 1 cup at a time.<br>Once all of the cereal is coated transfer to a 2 gallon zip-top bag.<br>Add half of the powdered sugar to the bag, seal, and shake to coat.<br>Let the cereal cool for about 15-20 minutes and then repeat with the remainder of the powdered sugar.","url":"https://recipe.bluelayer.org/recipe/43461/pumpkin-puppy-chow"},{"id":"43418","title":"Granola Power Breakfast","ingredients":"oats<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spices, cinnamon, ground<br>pumpkin, raw<br>oil, olive, salad or cooking<br>butter, without salt<br>honey<br>syrup, maple, canadian","directions":"Mix.","url":"https://recipe.bluelayer.org/recipe/43418/granola-power-breakfast"},{"id":"43407","title":"Homemade Granola","ingredients":"apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>honey<br>syrup, maple, canadian<br>oil, olive, salad or cooking<br>vanilla extract<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>nuts, almonds<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sunflower seed kernels, dried<br>seeds, sesame seeds, whole, dried<br>goji berries, dried","directions":"Preheat oven to 360 degrees.<br>Toast nuts in pan over stove until lightly brown.<br>Mix the fruit juice, honey, maple syrup, oil, vanilla, and spices in a large bowl.<br>It's okay to add more honey, maple syrup, cinnamon, or spices - just depends how you like your granola to taste.<br>Add oats and nuts into honey mixture and combine together.<br>Spread mixture on a baking sheet and bake 30 minutes until golden.<br>Stir occasionally.<br>Use your best judgement when baking.<br>I like mine a little crunchy, so sometimes I bake it 40 minutes.<br>Leave on pan to cool.<br>If you are using dried fruit stir in once completely cooled.<br>Store granola in container with lid (not in refrigerator).<br>It will last about a week or a little longer.<br>Add granola to vanilla yogurt, or with milk, or eat plain.","url":"https://recipe.bluelayer.org/recipe/43407/homemade-granola"},{"id":"43391","title":"Maple Granola","ingredients":"oil, olive, salad or cooking<br>syrup, maple, canadian<br>vanilla extract<br>wheat germ, crude<br>seeds, sesame seeds, whole, dried<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>oats<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>nuts, cashew nuts, raw<br>nuts, almonds<br>cranberries, dried, sweetened","directions":"Preheat oven to 225 degrees F.<br>In a small saucepan, combine the oil and syrup and heat, stirring, over low heat.<br>Remove from the heat and add the vanilla extract.<br>In a large bowl, toss together the wheat germ, sesame seeds, coconut, oats, pumpkin seeds, cashews, and almonds.<br>Add the syrup mixture and stir to coat evenly.<br>Spread the granola mixture out on a baking sheet.<br>Bake until golden brown, about an 1 hour and 30 minutes.<br>Stir the mixture occasionally while baking so it toasts evenly.<br>Transfer the warm toasted granola to a large bowl and stir in the dried fruits and let cool.<br>Store in a tightly sealed container a room temperature for 2 weeks or freeze for up to 2 months.","url":"https://recipe.bluelayer.org/recipe/43391/maple-granola"},{"id":"43376","title":"Substitution for Pumpkin Pie Spice","ingredients":"spices, cinnamon, ground<br>spices, nutmeg, ground<br>spices, cloves, ground<br>spices, ginger, ground","directions":"Stir or shake ingredients together.<br>Store in a closed small container.<br>Use in place of\"pumpkin pie spice\" in your recipe.","url":"https://recipe.bluelayer.org/recipe/43376/substitution-for-pumpkin-pie-spice"},{"id":"43358","title":"Cinnamon Syrup(Great on Pumpkin Waffles)","ingredients":"sugars, granulated<br>cornstarch<br>spices, cinnamon, ground<br>apples, raw, with skin<br>lemon juice, raw<br>butter, without salt","directions":"In small pan, combine sugar, cornstarch and cinnamon.<br>Stir in appler cide and lemon juice.<br>Cook over medium heat until mixture boils and thickens.<br>Remove from heat and stir in margarine until it melts.<br>Serve hot over delicious waffles!","url":"https://recipe.bluelayer.org/recipe/43358/cinnamon-syrup-great-on-pumpkin-waffles"},{"id":"43347","title":"Gala Frozen Pumpkin Pie","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>sugars, brown<br>butter, without salt<br>nuts, pecans<br>pumpkin, raw<br>sugars, granulated<br>spices, cinnamon, ground<br>spices, ginger, ground<br>spices, nutmeg, ground","directions":"combine crushed cereal flakes, brown sugar, and melted butter.<br>press firmly into bottom and sides of 9\" pie can.<br>Chill 1/2 hour.<br>Meanwhile, soften ice cream, combine with remaining ingredients.<br>mix well.<br>spoon into well chilled crust.<br>freeze several hours or overnight.<br>just before serving, decorate pie with frill of whipped topping and candied cherries, pineapple tidbits, and or pecans -- .","url":"https://recipe.bluelayer.org/recipe/43347/gala-frozen-pumpkin-pie"},{"id":"43277","title":"Pumpkin No Bake Cookies","ingredients":"butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pumpkin, raw<br>sugars, granulated<br>pumpkin, raw<br>nuts, pecans<br>oats<br>oats","directions":"Melt butter over medium heat.<br>Add milk, pumpkin, sugar, pumpkin pie spice, and stir to combine.<br>Increase temperature to medium-high, and heat until boiling, stirring occasionally.<br>Remove from heat and add nuts and oats.<br>Stir until oats are completely coated.<br>Drop spoonfuls onto wax paper or a greased mini-muffin pan.<br>Refrigerate about 1 hour before serving.<br>Store uneaten cookies in the fridge.","url":"https://recipe.bluelayer.org/recipe/43277/pumpkin-no-bake-cookies"},{"id":"43274","title":"Pumpkin Parfaits","ingredients":"pumpkin, raw<br>yogurt, greek, plain, nonfat<br>cream, whipped, cream topping, pressurized<br>nuts, pecans","directions":"Spoon 1/4 cup of pumpkin into 4 tall glasses.<br>Top with 1/4 cup of ice cream or frozen yogurt.<br>Repeat layers of pumpkin and ice cream.<br>Top with whipped cream and candied nuts.","url":"https://recipe.bluelayer.org/recipe/43274/pumpkin-parfaits"},{"id":"43245","title":"Low Fat Cranberry Orange Oat Muffins","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vinegar, distilled<br>water, bottled, generic<br>oats<br>egg substitute, powder<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>cranberries, dried, sweetened<br>orange juice, raw<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>seeds, flaxseed<br>pumpkin, raw<br>spices, cinnamon, ground<br>sugars, brown<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>nuts, pecans","directions":"Preheat oven to 400 degrees.<br>Spray twelve medium muffin cups with cooking spray.<br>Combine dry milk, vinegar and water to make 1 cup of buttermilk.<br>In a medium bowl combine oats and buttermilk, let stand for 10 minutes.<br>Meanwhile, combine orange juice and dried cranberries in a sauce pan.<br>Stir over medium heat until orange juice is absorbed.<br>In a large bowl, mix dry ingredients, cranberries and nuts.<br>Stir egg substitute and applesauce into oat and buttermilk mixture.<br>Pour oat mixture into dry ingredients, stir until moistened.<br>Fill muffin cups almost full.<br>Bake 20 to 25 minutes or until golden brown.<br>Cool in pan on wire rack 5 minutes; remove from pan.<br>Brush tops with orange juice and sprinkle with granulated sugar.","url":"https://recipe.bluelayer.org/recipe/43245/low-fat-cranberry-orange-oat-muffins"},{"id":"43240","title":"Blue Spinach Salad","ingredients":"spinach, raw<br>grapes, red or green (european type, such as thompson seedless), raw<br>cheese, blue<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>cheese, blue","directions":"Toss together the spinach leaves, grapes, blue cheese, and pumpkin seeds.<br>Serve with blue cheese salad dressing if desired.","url":"https://recipe.bluelayer.org/recipe/43240/blue-spinach-salad"},{"id":"43223","title":"Chilean-Style Sopaipillas","ingredients":"pumpkin, raw<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>butter, without salt<br>oil, canola","directions":"Peel, seed, and cut the zapallo into chunks.<br>Place in a saucepan, cover with water, and bring to a boil over medium-high heat.<br>Cook until zapallo is soft and easily pierced with a fork, 15 to 20 minutes.<br>Drain and allow to cool slightly.<br>Mix the flour, baking soda, and salt together in a mixing bowl, and set aside.<br>Stir together the squash and melted butter.<br>Stir the flour mixture into the butter mixture until blended.<br>Turn the dough out onto a lightly floured surface and knead until soft and satiny, adding a little more flour if necessary.<br>Cover dough with a towel and allow to rest 15 minutes.<br>Roll out the dough to 1/8 inch thick, and cut into 3 inch diameter circles.<br>Poke each circle a few times with a fork to make holes and prevent rising.<br>Pour vegetable oil into a large, deep skillet and heat over medium-high heat until hot, 385 degrees F (195 degrees C).<br>Place several of the dough circles into hot oil; cook until lightly browned, 3 to 4 minutes.<br>Drain on paper towels.<br>Cook remainder of dough circles in batches.","url":"https://recipe.bluelayer.org/recipe/43223/chilean-style-sopaipillas"},{"id":"43200","title":"Muesli Bars (Gluten, Dairy and Egg-Free)","ingredients":"peanut butter, smooth style, without salt<br>oil, canola<br>honey<br>syrups, corn, light<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>oil, corn, peanut, and olive<br>nuts, almonds<br>seeds, sunflower seed kernels, dried<br>seeds, sesame seeds, whole, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>dates, deglet noor<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Turn oven on to 300F (150C).<br>Line a 26 x 36 cm x 5 cm (11 x 14 x 2\") pan with baking paper (silicon paper).<br>Mix together all the dry ingredients cereal, seeds, nuts, fruit etc.<br>In a saucepan melt the peanut butter, oil, honey and corn syrup together.<br>When the mixture starts to boil, reduce heat and boil gently for 3 minutes being careful not to burn.<br>Add to dry ingredients and mix well.<br>Press very, very firmly into prepared pan.<br>Bake at 300F (150C) for 15 minutes.<br>Cool completely in fridge.<br>When cool cut into bars.<br>Wrap bars individually in glad wrap or sandwich bags.<br>Store in fridge.","url":"https://recipe.bluelayer.org/recipe/43200/muesli-bars-gluten-dairy-and-egg-free"},{"id":"43137","title":"Pumpkin Cookies (Vegan)","ingredients":"pumpkin, raw<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spices, cinnamon, ground<br>leavening agents, baking soda<br>salt, table<br>soymilk, original and vanilla, unfortified<br>sugars, granulated<br>spices, nutmeg, ground<br>raisins, seeded","directions":"Preheat the oven to 350F.<br>Mix everything but the pumkin, raisins (if you are using them), and milk.<br>Add raisins(if you're using them), milk, and pumpkin.<br>Mix until desired texture is reached.<br>Drop by spoonfuls on a greased baking sheet.<br>(Depending on how big your spoonfuls are) Bake for 15 minutes per batch.<br>Let stand for a few minutes (on cooling rack).","url":"https://recipe.bluelayer.org/recipe/43137/pumpkin-cookies-vegan"},{"id":"42992","title":"Chocolate Chip Granola","ingredients":"oats<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>nuts, pecans<br>nuts, almonds<br>seeds, chia seeds, dried<br>oil, corn, peanut, and olive<br>peanut butter, smooth style, without salt<br>sweetener, syrup, agave<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,","directions":"Heat the over to 350.<br>Combine all ingredients except for the chocolate chips<br>After combining spread out into a large baking dish (don't spray with non-stick spray)<br>Bake for 25mins.<br>Make sure to take it out after 10mins to stir.<br>Pop it back in the oven until golden brown (or your liking)<br>Once the granola is cooled down add the chocolate chips!","url":"https://recipe.bluelayer.org/recipe/42992/chocolate-chip-granola"},{"id":"42901","title":"Super Moist Pumpkin Bread","ingredients":"nuts, walnuts, english<br>wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>sugars, granulated<br>leavening agents, baking soda<br>salt, table<br>spices, nutmeg, ground<br>spices, cinnamon, ground<br>pumpkin, raw<br>oil, olive, salad or cooking<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat oven to 350 degrees F. Grease and flour two 8\" x 4\" loaf pans.<br>Spread walnuts in a single layer on an ungreased baking sheet.<br>Toast in the preheated oven for 8 to 10 minutes or until lightly browned.<br>Set aside to cool.<br>In a large bowl, stir together the flour, brown sugar, white sugar, baking soda, salt, nutmeg, and cinnamon.<br>Add the pumpkin puree, oil, and coconut milk, and mix until all of the flour is absorbed.<br>Fold in the flaked coconut and toasted walnuts.<br>Divide the batter evenly between the prepared pans.<br>Bake for 1 hour and 15 minutes in the preheated oven or until a toothpick inserted in the center comes out clean.<br>Remove from oven, and cover loaves tightly with foil.<br>Allow to steam for 10 minutes.<br>Remove foil, and turn out onto a cooling rack.<br>Tent loosely with the foil, and allow to cool completely.","url":"https://recipe.bluelayer.org/recipe/42901/super-moist-pumpkin-bread"},{"id":"42884","title":"Summer's Bounty Grilled Shrimp Salad","ingredients":"salad dressing, italian dressing, commercial, regular<br>soy sauce made from soy (tamari)<br>lime juice, raw<br>radicchio, raw<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>cherries, sweet, raw<br>fresh red onions,<br>crustaceans, shrimp, raw (not previously frozen)<br>nuts, almonds","directions":"Preheat grill to medium heat.<br>Combine dressing, soy sauce and lime zest.<br>Remove 1/3 cup of the dressing mixture; place in small bowl.<br>Refrigerate until ready to use.<br>Toss salad greens with the zucchini, tomatoes and onions in salad bowl; cover.<br>Refrigerate until ready to serve.<br>Thread shrimp evenly onto wooden or metal skewers.<br>Grill 5 to 6 min.<br>on each side or until shrimp turn pink, turning occasionally and brushing with the remaining dressing mixture.<br>Remove shrimp from skewers; place over the salad.<br>Drizzle with the reserved 1/3 cup dressing; toss to coat.<br>Sprinkle with the almonds.","url":"https://recipe.bluelayer.org/recipe/42884/summers-bounty-grilled-shrimp-salad"},{"id":"42809","title":"Pepitas (Roasted Pumpkin Seeds)","ingredients":"pumpkin, raw<br>oil, olive, salad or cooking<br>salt, table<br>spices, chili powder","directions":"Combine all ingredients.<br>Roast in shallow pan at 350F for 1/2 hour stirring at least once.<br>They can be roasted longer for a toastier flavor.<br>Cool on paper towels.","url":"https://recipe.bluelayer.org/recipe/42809/pepitas-roasted-pumpkin-seeds"},{"id":"42773","title":"Pumpkin Dip","ingredients":"cheese, parmesan, hard<br>sugars, brown<br>pumpkin, raw<br>syrup, maple, canadian<br>spices, cinnamon, ground","directions":"Place first 3 ingredients in a medium bowl, and beat with a mixer at medium speed until well blended.<br>Add syrup and cinnamon, and beat until smooth.<br>Cover and chill 30 minutes.","url":"https://recipe.bluelayer.org/recipe/42773/pumpkin-dip"},{"id":"42738","title":"No Mess Crock Pot Steel Cut Oats","ingredients":"oats<br>water, bottled, generic<br>salt, table","directions":"Mix steel cut oats, 4 cups water, and salt, if using, in a bowl large enough to hold it.<br>Put some water in your crock pot and carefully lower the bowl with the oats into the water bath.<br>You don't want the water in the crock pot to overflow into your oats, but I tried to follow the blogger's suggestion of matching the water level outside to that of the water/oats inside.<br>Your bowl may get a hard water line on the outside that will come off in the dishwasher.<br>Cook on low overnight.<br>In the morning you will have creamy oatmeal and can add your favorite fixins to it (milk, fruit, cinnamon, sugar, pumpkin, etc).<br>For Oatmeal Brulee: Fill a ramekin approximately half way with oatmeal (mixed with milk, cinnamon, vanilla, and sugar--to your desired sweetness).<br>Add blueberries and raspberries (or any other berry, apple, whatever).<br>Cover with another layer of sweetened oatmeal to smooth out top.<br>Sprinkle with mixture of 1 Tbsp white sugar and 1 tsp brown sugar.<br>Broil 1-3 minutes, or until sugar forms caramelized crust.<br>This sounds like a dessert to me, and was from a Disneyland resort's breakfast menu, but if it has oatmeal, that makes it breakfast, right?","url":"https://recipe.bluelayer.org/recipe/42738/no-mess-crock-pot-steel-cut-oats"},{"id":"42681","title":"Lime Toasted Pepitas","ingredients":"pumpkin, raw<br>spices, pepper, red or cayenne<br>spices, pepper, black<br>salt, table<br>lime juice, raw","directions":"Mix lime juice, pepper, cayenne and salt and stir until dissolved.<br>Heat a large skillet over medium heat.<br>Add pepita seeds and toss frequently until seeds begin to turn light golden and expand.<br>Add seasoned lime juice all at once and stir well to coat all seeds.<br>Remove from heat and cool in the pan.Serve at room temperature.<br>Also great in salads for a crunchy texture.","url":"https://recipe.bluelayer.org/recipe/42681/lime-toasted-pepitas"},{"id":"42438","title":"Pumpkin Pecan Oatmeal","ingredients":"oats<br>pumpkin, raw<br>sugars, granulated<br>yogurt, greek, plain, nonfat<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pumpkin, raw<br>nuts, pecans<br>pears, raw","directions":"In medium saucepan, bring milk, powdered milk, and pie spice to a boil; stir in oats.<br>Return to a boil; reduce heat to medium.<br>Cook 1 minute for quick oats or until most of liquid is absorbed, stirring occasionally.<br>Stir in pumpkin, sugar substitute, and pears; cook 1 minute.<br>Let stand until desired consistency.<br>Spoon oatmeal into four cereal bowls.<br>Top with yogurt and pecans.","url":"https://recipe.bluelayer.org/recipe/42438/pumpkin-pecan-oatmeal"},{"id":"42389","title":"Simple Roasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>salt, table<br>oil, olive, salad or cooking","directions":"Preheat oven to 350F and line a large rimmed cookie sheet with foil; spray the foil with nonstick spray or brush lightly with a very small amount of oil.<br>Rinse pumpkin seeds, picking off any strands of pumpkin that may be stuck to them; pat dry.<br>Spread seeds onto the prepared pan and sprinkle with the salt blend to taste (I just shook mine on).<br>Drizzle a very small amount of olive oil over the seeds, then use your hands to mix&amp; coat well.<br>Spread out the seeds so that they are once again in an even level and pop into the preheated oven until crisp, about 12 minutes.<br>Remove from pan and re season if needed.","url":"https://recipe.bluelayer.org/recipe/42389/simple-roasted-pumpkin-seeds"},{"id":"42304","title":"Kittencal's Layered Baked Candied Yams","ingredients":"sweet potato, raw, unprepared<br>sugars, brown<br>butter, without salt<br>nuts, pecans<br>pumpkin, raw","directions":"Set oven 400F.<br>Wrap each yam in foil then prick holes in each.<br>Place on a baking sheet and bake until just fork tender (do not overbake) this should take anywhere from 1 to 1-1/2 hours depending on the size of the yams.<br>Carefully remove the foil and allow the yams to cool completely (this may be done up to 1 day ahead).<br>Using fingers remove the skins from yams.<br>Slice into about 1-inch slices crosswise.<br>For the topping; in a bowl combine the brown sugar, soft butter, nuts and pumpkin pie spice; using your fingers mix until crumbly.<br>Butter a 9 x 9-inch baking pan.<br>Layer half of the sliced yams into bottom of the dish, then sprinkle with half of topping.<br>Layer the remaining yams on top then sprinkle the remaining half of the topping on top.<br>Bake at 400F until the topping melts and is bubbling (about 20 minutes).","url":"https://recipe.bluelayer.org/recipe/42304/kittencals-layered-baked-candied-yams"},{"id":"42258","title":"Dried Apricot and Pumpkin Jam","ingredients":"apricots, dried, sulfured, uncooked<br>water, bottled, generic<br>pumpkin, raw<br>lemon juice, raw<br>sugars, granulated","directions":"Soak the apricots overnight in 500 ml of water.<br>The next day, peel the pumpkin into small chunks and cook gently in the rest of the water and lemon juice.<br>Pour in the soaked apricots and water and cook for a further 10 minutes.<br>Add the sugar and bring to the boil again, stirring until the sugar is dissolved.<br>Bottle and seal.","url":"https://recipe.bluelayer.org/recipe/42258/dried-apricot-and-pumpkin-jam"},{"id":"42138","title":"Healthier Pumpkin Streusel Topping","ingredients":"sugars, brown<br>pumpkin, raw<br>oats","directions":"In a small bowl combine oats and sugar.<br>Cut in pumpkin and mix til crumbly and combined.<br>(you may have some big chunks, just break them up).<br>Sprinkle evenly over your coffee cake, fruit, etc.<br>Bake as directed by recipe you're using.","url":"https://recipe.bluelayer.org/recipe/42138/healthier-pumpkin-streusel-topping"},{"id":"41993","title":"Crunchy Granola Breakfast Cereal","ingredients":"oats<br>seeds, flaxseed<br>oats<br>oat bran, raw<br>wheat germ, crude<br>nuts, pecans<br>sweetener, syrup, agave<br>pumpkin, raw<br>sugars, brown<br>water, bottled, generic<br>oil, canola<br>vanilla extract<br>pumpkin, raw<br>salt, table<br>dates, deglet noor<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 275 degrees F (135 degrees C).<br>Line baking sheets with parchment paper.<br>Mix rolled oats, flax seed meal, steel-cut oats, oat bran, wheat germ, and pecans in a large bowl.<br>Whisk agave nectar, pumpkin, brown sugar, water, canola oil, vanilla extract, pumpkin pie spice, and sea salt in a separate bowl, stirring until brown sugar and salt are dissolved.<br>Pour liquid ingredients over rolled oats mixture and stir to coat.<br>Spread mixture on prepared baking sheets.<br>Bake in the preheated oven for 1 hour, stirring every 20 minutes.<br>Stir dates into granola and continue baking until granola is lightly golden brown, 20 to 30 more minutes, stirring once.<br>Let cool completely and mix miniature chocolate chips into granola.<br>Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/41993/crunchy-granola-breakfast-cereal"},{"id":"41849","title":"Peppy Pumpkin Seeds","ingredients":"oil, olive, salad or cooking<br>seasoning mix, dry, taco, original<br>seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Heat oven to 350.<br>Rinse pumpkin seeds.<br>Remove any pulp and fiber.<br>Pat seeds dry with paper towels.<br>Spread seeds in an ungreased 15 X 10 X 1 inch pan.<br>Drizzle with oil.<br>Stir to coat.<br>Bake 15 to 20 minutes, stirring once, until deep golden brown and crisp.<br>Sprinkle warm seeds with taco seasoning mix.<br>Cool 10 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/41849/peppy-pumpkin-seeds"},{"id":"41818","title":"Santa Fe Chowder","ingredients":"peppers, sweet, green, raw<br>onions, raw<br>spices, cumin seed<br>spices, coriander seed<br>spices, oregano, dried<br>salt, table<br>oil, olive, salad or cooking<br>carrots, raw<br>sweet potato, raw, unprepared<br>potatoes, raw, skin<br>water, bottled, generic<br>peppers, sweet, green, raw<br>tomatoes, red, ripe, raw, year round average<br>corn, sweet, white, raw<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>cheese, neufchatel<br>cheese, cheddar<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a large pot, add the chiles, onion, cumin, coriander, oregano, salt, and oil.<br>Saute over medium heat for 10 minutes, stirring frequently, until the onions are clear.<br>Add in the carrots, sweet potatoes, potatoes, and water.<br>Bring mixture to a boil; reduce the heat, cover and simmer for 10 minutes.<br>Add in the bell peppers, tomatoes, corn, and zucchini, stir to combine.<br>Cover and cook on medium-high for 15 minutes or until the vegetables are tender.<br>Transfer 3 cups of the vegetables from the soup into the container of a blender.<br>Add the Neufchatel, cheddar, and milk.<br>Process until smooth.<br>Add puree back to the soup; stir to combine and reheat if necessary.","url":"https://recipe.bluelayer.org/recipe/41818/santa-fe-chowder"},{"id":"41786","title":"Honey Nut Crumble","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>nuts, almonds<br>nuts, walnuts, english<br>honey<br>salt, table","directions":"Preheat oven to 350 degrees F. In a small bowl, mix ingredients together.<br>Spread mixture in a thin layer on a lightly greased, shallow baking dish.<br>Toast in the oven for 15-20 minutes, stirring every 5 minutes.<br>Remove nuts from the pan and place in a thin layer on wax paper.<br>Crumble when completely cooled.","url":"https://recipe.bluelayer.org/recipe/41786/honey-nut-crumble"},{"id":"41743","title":"Spicy Roast Pumpkin","ingredients":"pumpkin, raw<br>oil, olive, salad or cooking<br>salt, table<br>spices, pepper, black<br>spices, cumin seed","directions":"Pre-heat oven to 200 C or 400F.<br>Quarter and then carefully peel and seed the pumpkin.<br>Cut into chunky 2\" cubes.<br>Place pumpkin into a large &amp; sturdy roasting tray.<br>Add the olive oil, salt, pepper &amp; cumin - mix well, making sure that all the pumpkin pieces are coated in olive oil.<br>Bake in the oven for about 30 to 45 minutes or until the pumpkin is soft &amp; also tinged brown at the edges.<br>Serve with a main meal as the vegetable dish OR freeze for future savoury pumpkin recipes.<br>I also make soup from this - as well as pasta dishes too - recipes to be posted for those!","url":"https://recipe.bluelayer.org/recipe/41743/spicy-roast-pumpkin"},{"id":"41503","title":"Monster Munchies","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>oil, olive, salad or cooking<br>salad dressing, ranch dressing, regular","directions":"In a skillet, saute seeds in oil for 5 minutes or until lightly browned.<br>Using a slotted spoon, transfer seeds to an ungreased 15 x 10 x 1-inch baking pan.<br>Sprinkle with salad dressing mix; stir to coat.<br>Spread in a single layer.<br>Bake at 325 for 10-15 minutes or until crisp.<br>Store in an airtight container for up to 3 weeks.","url":"https://recipe.bluelayer.org/recipe/41503/monster-munchies"},{"id":"41309","title":"Pumpkin Granola","ingredients":"oats<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>nuts, pecans<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>spices, cloves, ground<br>pumpkin, raw<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>sugars, brown<br>syrup, maple, canadian<br>salt, table","directions":"Preheat oven to 300 degrees F.<br>In a large bowl, mix all dry ingredients well to combine (oats, nuts and spices).<br>In a second bowl, mix all wet ingredients well to combine: pumpkin, applesauce, brown sugar and syrup.<br>Add the wet ingredients to the dry ingredients and mix until well combined.<br>If too dry, add more applesauce or pumpkin puree.<br>Spread onto baking sheet and sprinkle with the sea salt.<br>Bake for 40-60 minutes, stirring every 15 minutes or so.<br>Bake until granola is golden, dry and starts to form small clusters.<br>Store in an airtight container.<br>Serve with cold milk, yoghurt, or use as a topping for ice cream.","url":"https://recipe.bluelayer.org/recipe/41309/pumpkin-granola"},{"id":"41250","title":"Pumpkin Fudge","ingredients":"butter, without salt<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spartan, real semi-sweet chocolate baking chips,<br>candies, marshmallows<br>pumpkin, raw<br>spices, cinnamon, ground<br>vanilla extract","directions":"Line a 9x9 inch pan with aluminum foil, and set aside.<br>In a 3 quart saucepan, heat milk and sugar over medium heat.<br>Bring to a boil, stirring occasionally with a wooden spoon.<br>Mix in pumpkin puree and cinnamon; bring back to a boil.<br>Stir in marshmallow creme and butter.<br>Bring to a rolling boil.<br>Cook, stirring occasionally, for 18 minutes.<br>Remove from heat, and add white chocolate chips and vanilla.<br>Stir until creamy and all chips are melted.<br>Pour into prepared pan.<br>Cool, remove from pan, and cut into squares.<br>Store in a cool, dry place.","url":"https://recipe.bluelayer.org/recipe/41250/pumpkin-fudge"},{"id":"41236","title":"Essence of Summer * Raspberry-Honey","ingredients":"honey<br>jams and preserves, apricot<br>spices, cinnamon, ground","directions":"Combine honey, jam and cinnamon (don't stir too vigorously or you'll incorporate air into the mixture and you DO NOT want to do that).<br>Store in pretty jars (give as gifts); keep in a cool, dark place.<br>Try substituting any of these different spices to come up with a different seasonal \"essence\" such as.<br>SPRING ESSENCE: lavendar buds (organic, you don't want to eat any sprays!<br>).<br>SUMMER ESSENCE: coriander, chive buds.<br>AUTUMN ESSENCE: allspice, pumpkin pie spice, cinnamon.<br>WINTER ESSENCE: cinnamon, nutmeg.<br>***On the FLIP side: How about a completely different berry or jam?<br>Like blueberry, boysenberry, orange marmalade, etc.<br>***.<br>Feedback on this will help us decide what to pitch to our customers.<br>Thanks bunches!","url":"https://recipe.bluelayer.org/recipe/41236/essence-of-summer-raspberry-honey"},{"id":"41190","title":"Pumpkin Pie Spice Krispie Treats","ingredients":"butter, without salt<br>candies, marshmallows<br>pumpkin, raw<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Lightly grease a 9x13 pan.<br>Set aside.<br>Melt butter in large pot on low heat.<br>Add marshmallows and stir until melted and smooth.<br>Add pumpkin pie spice and stir to combine.<br>Remove from heat and add Rice Krispies.<br>Mix until cereal is coated with marshmallow mixture.<br>Press mixture into prepared pan and let cool to set up.<br>Decorate if you want to.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/41190/pumpkin-pie-spice-krispie-treats"},{"id":"41174","title":"Vegan Pumpkin Pie Pancakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>pumpkin, raw<br>soymilk, original and vanilla, unfortified<br>pumpkin, raw<br>oil, olive, salad or cooking","directions":"In a large bowl, combine the flour, sugar, baking powder, salt, and pumpkin pie spice and set aside.<br>In a separate bowl, combine the soy milk, canned pumpkin, and corn oil and process until well blended.<br>Pour the wet ingredients into the dry ingredients, mixing with a few swift strokes until just combined.<br>Use a skillet to make pancakes as you would with regular pancake batter.","url":"https://recipe.bluelayer.org/recipe/41174/vegan-pumpkin-pie-pancakes"},{"id":"41043","title":"Stir-Fried Pumpkin","ingredients":"oil, olive, salad or cooking<br>onions, raw<br>spices, garlic powder<br>pumpkin, raw<br>carrots, raw<br>soy sauce made from soy (tamari)<br>salt, table<br>spices, pepper, black<br>seeds, sesame seeds, whole, dried","directions":"Heat the oil in a large skillet.<br>Add the onion and garlic; cook and stir until the onions begin to brown.<br>Stir in the pumpkin, carrot, soy sauce, salt, and pepper; cook another 5 to 7 minutes, until pumpkin is tender.<br>Sprinkle with sesame seeds before serving.","url":"https://recipe.bluelayer.org/recipe/41043/stir-fried-pumpkin"},{"id":"41008","title":"Pumpkin Waffles With Orange Syrup (Low Fat)","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>pumpkin, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pumpkin, raw<br>egg substitute, powder<br>oil, olive, salad or cooking<br>orange juice, raw<br>honey<br>cornstarch<br>spices, cinnamon, ground","directions":"In a medium bowl stir together the flour, brown sugar, baking powder, salt, and pumpkin pie spice.<br>Make a well in the center of the flour mixture.<br>In another medium bowl combine the milk, pumpkin, egg substitute, and oil.<br>Add milk mixture all at once to flour mixture.<br>Stir just until moistened (batter should be lumpy).<br>Pour about 3/4 cup batter onto grids of a preheated, lightly greased waffle baker.<br>close lid quickly; do not open until golden brown.<br>Bake according to manufacturer's directions.<br>When done, use a fork to lift waffle off grids.<br>Repeat with remaining batter.<br>For Orange Syrup: In a small saucepan stir together the orange juice, honey, cornstarch and cinnamon.<br>Cook and stir until thickened and bubbly.<br>Cook and stir for 2 minutes more.<br>Serve warm.<br>Makes about 1 cup.","url":"https://recipe.bluelayer.org/recipe/41008/pumpkin-waffles-with-orange-syrup-low-fat"},{"id":"40992","title":"Double Orange Cupcakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking soda<br>salt, table<br>pumpkin, raw<br>orange juice, raw<br>oil, olive, salad or cooking<br>vinegar, cider<br>orange juice, raw<br>sugars, powdered<br>margarine, regular, 80% fat, composite, stick, without salt<br>orange juice, raw<br>orange juice, raw<br>orange juice, raw","directions":"To make Cupcakes: Preheat oven to 350 F. Line 12-cup muffin tin with paper liners.<br>Whisk together flour, sugar, baking soda, salt, and pumpkin pie spice in bowl.<br>Stir in juice, oil, vinegar, and orange zest.<br>Fill liners 2/3 full and bake 30 minutes, or until toothpick inserted in center comes out clean.<br>Cool.<br>To make Icing: Beat all ingredients with electric mixer until smooth.<br>Spread on cupcakes.","url":"https://recipe.bluelayer.org/recipe/40992/double-orange-cupcakes"},{"id":"40763","title":"Bubbys Granola","ingredients":"oil, olive, salad or cooking<br>honey<br>molasses<br>salt, table<br>oats<br>nuts, pecans<br>nuts, walnuts, english<br>seeds, sesame seeds, whole, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sunflower seed kernels, dried<br>raisins, seeded","directions":"Preheat the oven to 350F.<br>Lightly oil two baking sheets.<br>Combine the vegetable oil, honey, molasses, and salt in a small heavy saucepan over low heat.<br>Cook for 1 to 2 minutes, or until well blended and very hot.<br>Remove the mixture from the heat.<br>Combine the rolled oats, pecans, walnuts, sesame seeds, pumpkin seeds, and sunflower seeds in a large bowl.<br>Pour the honey mixture over the oat mixture and toss briskly to combine.<br>Be sure all the oats, nuts, and seeds are thoroughly coated.<br>Spread out the granola evenly on the prepared baking sheets.<br>Bake for about 30 minutes, stirring every 5 minutes or so, until golden (not dark) brown.<br>Be careful not to overbake it.<br>Remove the pans from the oven and allow the granola to cool completely.<br>It will be crispy when it cools.<br>Transfer the granola to a large container with a lid.<br>Store, tightly covered, at room temperature.<br>Just before serving, add the raisins.","url":"https://recipe.bluelayer.org/recipe/40763/bubbys-granola"},{"id":"40749","title":"Pumpkinseed Crackle","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>oil, olive, salad or cooking<br>salt, table<br>sugars, granulated<br>syrups, corn, light<br>butter, without salt","directions":"Toss the pumpkinseeds with the oil in a large bowl; transfer to a large, heavy-bottomed skillet.<br>Toast over medium heat, stirring constantly, until the seeds crackle and turn pale golden, about 10 minutes; remove from heat, and stir in the salt.<br>Transfer to a baking sheet to cool.<br>Stir together the sugar, 1 1/3 cups water, and the corn syrup in a large, heavy saucepan over medium heat.<br>Cook, stirring, until the sugar is dissolved, about 3 minutes.<br>Raise heat to high; dont stir, but occasionally wash down the sides of the pan with a pastry brush dipped in cold water to prevent crystals from forming.<br>Cook until the mixture registers 260F (hard-ball stage) on a candy thermometer, 10 to 15 minutes.<br>Meanwhile, butter an 11 x 17-inch rimmed baking sheet; set aside.<br>Remove the pan from the heat.<br>Working quickly, stir in the butter and toasted pumpkinseeds until the butter is melted and the mixture is combined.<br>Immediately pour into the buttered sheet, spreading it with the back of a spoon to form an even layer (avoid touching the syrup with your hands).<br>Let cool completely on a wire rack.<br>When the mixture is hard, flex the baking sheet to loosen and remove the crackle; break it into pieces with your hands.","url":"https://recipe.bluelayer.org/recipe/40749/pumpkinseed-crackle"},{"id":"40747","title":"Olive Oil Granola","ingredients":"oats<br>nuts, pistachio nuts, raw<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>syrup, maple, canadian<br>oil, olive, salad or cooking<br>sugars, brown<br>salt, table<br>spices, cinnamon, ground<br>spices, ginger, ground","directions":"Preheat oven to 300 degrees F. 2.<br>Mix all your ingredients in a large mixing bowl until combined.<br>Spread out mixture onto a large parchment paper-lined baking sheet.<br>Bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.<br>Once cooled, transfer to an airtight container for future snacking.","url":"https://recipe.bluelayer.org/recipe/40747/olive-oil-granola"},{"id":"40652","title":"Pumpkin Spice Granola","ingredients":"oats<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>pumpkin, raw<br>salt, table<br>sugars, brown<br>pumpkin, raw<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>syrup, maple, canadian<br>vanilla extract<br>nuts, pecans<br>raisins, seeded","directions":"Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper or a silicone baking mat.<br>Measure the oats and rice cereal into a large bowl, set aside.<br>In a medium bowl, whisk together the pumpkin pie spice, salt, brown sugar, pumpkin puree, applesauce, maple syrup, and vanilla extract.<br>Whisk until very smooth.<br>Pour wet ingredients over dry and stir until the oats and rice cereal are evenly coated.<br>Spread mixture on the prepared cookie sheet in an even layer.<br>Bake for 20 minutes.<br>Remove sheet from the oven, stir the nuts and seeds into the granola, and bake for an additional 1015 minutes, or until the granola is golden brown and crisp.<br>Remove granola from the oven, toss with dried fruit, and cool completely.<br>Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/40652/pumpkin-spice-granola"},{"id":"40628","title":"Egg-Free Pumpkin Bread","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking soda<br>salt, table<br>spices, cinnamon, ground<br>spices, cloves, ground<br>spices, nutmeg, ground<br>pumpkin, raw<br>oil, olive, salad or cooking<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vinegar, distilled","directions":"Preheat oven to 350 degrees F. Grease the bottoms of two 9 x 5 inch loaf pans.<br>In a large bowl, stir together flour, sugar, baking soda, salt, cinnamon, cloves and nutmeg.<br>Add pumpkin, oil, milk and vinegar to flour mixture.<br>Fold gently until just moistened.<br>Do not over-mix.<br>Spoon batter into pans and bake for 4550 minutes or until a toothpick inserted in the center of a loaf comes out clean.<br>Allow bread to cool in the pans on a wire rack for 10 minutes.<br>Turn loaves out onto a cooling rack.<br>Cool completely before slicing.","url":"https://recipe.bluelayer.org/recipe/40628/egg-free-pumpkin-bread"},{"id":"40617","title":"KFC-style Biscuits!","ingredients":"wheat flours, bread, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix the dry ingredients in a food processor, then add the cold butter and process until the mixture resembles pea-sized crumbs.<br>Transfer the mixture in Step 1 to a bowl, and lightly knead the butter crumbs in with your hand.<br>Add the milk in 2 or 3 portions, and mix until it forms a solid mass.<br>Wrap in plastic wrap and chill in the refrigerator while you preheat the oven to 220C<br>First, lightly lift the dough, using your whole hand.<br>When it starts to come together, make it into a ball by folding it over.<br>Fold it over before you put it in the refrigerator.Then, when you take it out, all you need to do is roll out the dough and cut out the biscuits.<br>When the oven is hot, dust the dough with cake flour and roll out to a thickness of 2 cm.<br>Cut out the biscuits and bake at 220C for 15-20 minutes.<br>Honey-Maple Syrup: Mix together Honey and Maple Syrup (3:7)<br>For a light meal, make them with ham+sliced cheese+black pepper!<br>Delicious with walnuts, almonds or pumpkin seeds soaked in honey+cream cheese.<br>Tuna/Mayo Dip: Tuna+Mayonnaise+Finely chopped onion+Grated cheese+Salt &amp; Pepper+Herbs such as Dill or Rosemary, if you have them.<br>A different kind of dough Mix in rye flour for extra crispy biscuits!<br>Replace about a third of the strong flour with rye flour.<br>Note: If you replace the strong flour with rye or whole wheat flour, the biscuits will not rise as much and will have a heavier texture!<br>For higher rising biscuits, handle as little as possible so the butter doesn't melt.<br>Form into a ball by folding it over, without kneading.<br>Step 4 is important;i the dough should be crumbly.The main point is not to overwork the dough.<br>Biscuits are different from scones in that the texture is more important than how much they rise, so don't worry too much about whether they've risen enough.","url":"https://recipe.bluelayer.org/recipe/40617/kfc-style-biscuits"},{"id":"40609","title":"Spiced Roast Pumpkin","ingredients":"pumpkin, raw<br>spices, coriander seed<br>spices, fennel seed<br>spices, chili powder<br>salt, table<br>oil, olive, salad or cooking","directions":"Pre-heat oven to 190C.<br>In a spice mill or coffee grinder, grind together the coriander seeds, fennel seeds, chili and salt until fine.<br>Place the pumpkin cubes in a large bowl.<br>Pour the oil over, and mix well.<br>Sprinkle the spice mix over, and mix well, insuring that all cubes are coated.<br>Place pumpkin in a large baking pan in one layer (a 13 X 9 inch should suffice) and bake 30-40 minutes turning occasionally until the cubes are golden brown and caramelized.<br>Serve warm from the oven.","url":"https://recipe.bluelayer.org/recipe/40609/spiced-roast-pumpkin"},{"id":"40583","title":"Cruncy Pumpkin Parfait","ingredients":"pumpkin, raw<br>pumpkin, raw<br>syrup, maple, canadian<br>yogurt, greek, plain, nonfat","directions":"Put half of the pumpkin-yogurt mixture into a mug or glass, top with 2 tablespoons granola, 1 tablespoon raisins and 2 teaspoons chopped cashews.<br>Pour on remaining yogurt mixture and top with another 2 tablespoons granola, 1 tablespoon raisins and 2 teaspoons chopped cashews.<br>NUTRIENT TOTALS.<br>Calories: 455.4.<br>Protein: 20.7 g.<br>Carbohydrate: 68 g.<br>Dietary Fiber: 6.357 g.<br>Total Sugars: 21.9 g.<br>Total Fat: 13.7 g.<br>Saturated Fat: 2.825 g.<br>Cholesterol: 4.41 mg.<br>Total Omega-3 FA: .027 g.<br>Calcium: 552.2 mg.<br>Iron: 3.727 mg.<br>Sodium: 199.5 mg.<br>Vitamin D: 0 mcg.<br>Folate: 71.2 mcg.<br>Folic Acid: 0 mcg.","url":"https://recipe.bluelayer.org/recipe/40583/cruncy-pumpkin-parfait"},{"id":"40559","title":"Vegan, Gluten Free Coconut Pumpkin Cookies","ingredients":"oats<br>nuts, almonds<br>rice flour, white, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>sweetener, syrup, agave<br>sugars, granulated<br>salt, table<br>pumpkin, raw<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>pumpkin, raw<br>raisins, seeded<br>spices, cloves, ground","directions":"Preheat oven to 350F<br>Line a baking sheet with parchment paper or aluminum foil.<br>In a bowl mix well all dry ingredients except Ground cloves.<br>Add wet ingredients and mix with a fork or hands.<br>(I recommend pumpkin puree at room temperature and softened coconut oil) Your dough should be a little bit sticky, Divide the dough in six equal parts, make small balls and place them at least one inch apart on the baking sheet.<br>Flatten into cookie shapes and decorate with dried fruit and nuts.<br>Dust with Ground cloves (optional).<br>Place in the oven a let cook for 25 min, Cookies should be soft to touch after the 25 minutes, turn off the oven and let them sit in the oven for an extra 5 minutes.<br>Take them out and let cool on a cooling rack.<br>Cookies will be chewy on the middle and crisp on the edges.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/40559/vegan-gluten-free-coconut-pumpkin-cookies"},{"id":"40492","title":"Gluten Free Vegan Pumpkin Oatmeal Cookies","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>pumpkin, raw<br>sugars, brown<br>seeds, flaxseed<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>oats<br>leavening agents, baking soda<br>salt, table<br>spices, cinnamon, ground<br>spices, ginger, ground<br>spices, nutmeg, ground","directions":"In a large bowl beat together, using an electric mixer, the coconut oil, pumpkin, sugar, flax seeds, and vanilla extract.<br>Add the remaining ingredients and beat together again.<br>Preheat your oven to 350 degrees.<br>While your oven is preheating let your cookie dough rest on the counter for 20 minutes.<br>The oat flour will absorb some of the liquid during this time which helps the cookies hold their shape.<br>Drop by the spoonful onto an ungreased cookie sheet.<br>Bake for 12 to 15 minutes or until slightly golden around the edges.<br>Remove cookies and place them onto a wire rack to cool.<br>Cookies are best after they have cooled.","url":"https://recipe.bluelayer.org/recipe/40492/gluten-free-vegan-pumpkin-oatmeal-cookies"},{"id":"40484","title":"Pumpkin & Cranberry Spice Cake (Vegan or Not)","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>spices, cinnamon, ground<br>spices, ginger, ground<br>pumpkin, raw<br>orange juice, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>cranberries, dried, sweetened","directions":"Preheat oven to 350 degrees.<br>Grease two round baking pans.<br>Combine pumpkin, spices, sugar, melted butter, soy milk and orange juice.<br>Mix in flour, baking soda and powder, and salt.<br>Cut cranberries in half and then add to mixture, mixing until well combined.<br>Pour mixture into the two prepared baking pans and bake for approximately 35 minutes at 350 degrees.<br>To make vegan buttercream frosting, mix 1 cup (1 stick) Earth Balance butter with 2 cups powdered sugar, 1/2 teaspoons vanilla, and 1/8 to 1/4 cup orange juice.<br>Frost when cake is cool.","url":"https://recipe.bluelayer.org/recipe/40484/pumpkin-cranberry-spice-cake-vegan-or-not"},{"id":"40427","title":"Tropical Green Smoothie Bowl","ingredients":"orange juice, raw<br>cheese, cottage, creamed, large or small curd<br>spinach, raw<br>mango nectar, canned<br>seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Blend juice, cottage cheese, spinach and 3/4 cup mangos in blender until smooth; pour into bowl.<br>Top with remaining mangos.<br>Sprinkle with pumpkin seeds.","url":"https://recipe.bluelayer.org/recipe/40427/tropical-green-smoothie-bowl"},{"id":"40349","title":"Pumpkin Pie Hummus","ingredients":"nuts, pecans<br>sugars, granulated<br>salt, table<br>pumpkin, raw<br>sugars, brown<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>salt, table<br>oil, olive, salad or cooking","directions":"Heat a small non-stick pan on high until very hot.<br>Turn heat to medium and add the chopped pecans.<br>Using a wooden spoon, stir continuously for approximately 1 minute.<br>Add 1/2 teaspoon cinnamon sugar and continue to stir constantly for 12 more minutes, being careful not to burn the nuts.<br>Remove nuts from heat and set aside.<br>Add chick peas, pumpkin, brown sugar, cinnamon, nutmeg and salt to the bowl of a food processor.<br>Begin processing on low speed.<br>While processing, slowly add the sunflower oil.<br>Process on high speed until smooth and creamy and no chunks remain.<br>You may have to stop to scrape down the sides and continue processing.<br>Once the hummus has a smooth consistency, transfer to serving bowl and garnish with toasted pecans and additional cinnamon sugar.","url":"https://recipe.bluelayer.org/recipe/40349/pumpkin-pie-hummus"},{"id":"40285","title":"Pumpkin Pie Protein Shake","ingredients":"vanilla extract<br>milk, buttermilk, fluid, cultured, lowfat<br>beverages, protein powder whey based<br>pumpkin, raw<br>pumpkin, raw","directions":"Blend together.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/40285/pumpkin-pie-protein-shake"},{"id":"40252","title":"Edible Picnic Basket (Bread Machine)","ingredients":"water, bottled, generic<br>wheat flours, bread, unenriched<br>sugars, granulated<br>salt, table<br>leavening agents, yeast, baker's, active dry","directions":"Remove dough from the machine after the dough or manual cycle is completed.<br>Turn dough out onto lightly floured surface, and carefully form into a ball without punching down.<br>Place onto greased cookie sheet and let rise about one hour or until doubled in size.<br>Brush with beaten egg and bake at 350 degrees for 30-35 minutes or until golden brown.<br>Let cool.<br>Hollow out cooled bread like a pumpkin, reserving\"lid\" to put back on.<br>Butter inside and fill with: i.e.<br>fried chicken.<br>Replace lid and wrap in heavy duty foil, then news paper, then foil again.<br>Bread and chicken will stay warm all day!<br>Success Hints: Use to make edible soup bowls.","url":"https://recipe.bluelayer.org/recipe/40252/edible-picnic-basket-bread-machine"},{"id":"40196","title":"Dog Treats","ingredients":"pumpkin, raw<br>water, bottled, generic<br>oil, canola<br>spices, cinnamon, ground<br>oats<br>wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 375 degrees.<br>Combine pumpkin, water, oil and cinnamon.<br>Add flour and oatmeal slowly, mixing after each addition.<br>Roll dough on a floured surface to 1/4 inch in thickness.<br>Cut into desired shapes and sizes.<br>Bake 40 minutes on an ungreased cookie sheet.","url":"https://recipe.bluelayer.org/recipe/40196/dog-treats"},{"id":"40190","title":"Aloha Hawaiian Granola","ingredients":"oats<br>sugars, brown<br>wheat germ, crude<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, macadamia nuts, raw<br>seeds, sunflower seed kernels, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>oil, canola<br>honey<br>vanilla extract<br>pineapple, raw, all varieties","directions":"Preheat oven to 325 degrees.<br>Prepare a 10 x 15 inch baking sheet with a generous coating of cooking spray.<br>In large bowl, stir together oats, brown sugar, wheat germ, coconut, nuts, and both seeds.<br>In a small saucepan, heat canola oil, honey and vanilla until just bubbling.<br>Pour hot mixture over oat mixture and mix thoroughly.<br>Spread granola evenly over prepared baking sheet.<br>Bake for 20 to 30 minutes until coconut is lightly browned - stir granola around at least twice during the cooking time.<br>Remove from oven and add the dried pineapple pieces.<br>Continue to stir up the granola as you allow it to cool a few minutes.<br>Store in airtight container until ready to serve.","url":"https://recipe.bluelayer.org/recipe/40190/aloha-hawaiian-granola"},{"id":"40171","title":"Chocolate Toffee Pumpkin Seed Bark","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>spices, pepper, red or cayenne<br>pascha, organic bitter-sweet dark chocolate chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line a baking sheet with parchment or waxed paper, or use a silicone baking sheet, and set aside.<br>Heat pumpkin seeds in a medium frying pan over medium heat and toast until golden brown, about 6 minutes.<br>Let cool slightly, then mix with cayenne until well blended; set aside.<br>Melt chocolate and toffee bar in a small saucepan over low heat, stirring constantly, until smooth.<br>Remove from heat and mix in 3/4 of the pumpkin seed mixture.<br>Spread chocolate mixture onto the lined baking sheet very thinly, into roughly a 12-by-10-inch rectangle.<br>Sprinkle remaining pumpkin seed mixture over top.<br>Let set in a cool, dry location.<br>Once bark is hard, break up into shards.<br>The bark should be stored in an airtight container in a cool, dry place, and will last up to 3 days.<br>Serve with ice cream, optional.","url":"https://recipe.bluelayer.org/recipe/40171/chocolate-toffee-pumpkin-seed-bark"},{"id":"40036","title":"Triple Seed Bread (Bread Machine)","ingredients":"water, bottled, generic<br>salt, table<br>oil, olive, salad or cooking<br>honey<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>milk, buttermilk, fluid, cultured, lowfat<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sunflower seed kernels, dried<br>seeds, sesame seeds, whole, dried<br>wheat flours, bread, unenriched","directions":"Measure ingredients into baking pan in the order recommended by the manufacturer.<br>Insert pan into oven chamber.<br>Select Whole Wheat Cycle.<br>*If your machine tends to bake quite dark loaves, try the Light Crust setting first.<br>Remove bread from oven when baking cycle complete; cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/40036/triple-seed-bread-bread-machine"},{"id":"40034","title":"Jan's Pie Crust","ingredients":"lard<br>water, bottled, generic<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table<br>wheat flour, white, all-purpose, unenriched","directions":"Whip the first 3 ingredients with a fork until it's all creamy.<br>Add the last 2 ingredients and put into a dough ball with your hands.<br>Roll it out between 2 sheets of wax paper.<br>Put into pie pan and roll under the edges on top evenly, making ridges using your 2 fingers, around the top.<br>Prick the whole the dough all around with a fork so the air can escape while baking unless it is for a pumpkin pie, because no pre-baking is necessary.<br>Bake at 450 degrees.<br>After 5 minutes, if the crust is bubbling up, prick it more with the fork.<br>Bake it for about 15 minutes till golden brown.","url":"https://recipe.bluelayer.org/recipe/40034/jans-pie-crust"},{"id":"40027","title":"Santa Fe Seeds","ingredients":"spices, cumin seed<br>spices, chili powder<br>spices, pepper, red or cayenne<br>oil, olive, salad or cooking<br>sugars, granulated<br>honey<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sunflower seed kernels, dried","directions":"Stir together the first 3 ingredients in hot oil in a nonstick skillet over medium high heat for 30 seconds.<br>Stir in sugar and honey, stirring until sugar dissolves.<br>Add seeds; cook, stirring constantly, 8 minutes or until toasted.<br>Spread on a lightly greased foil-lined baking sheet; separate seeds, if necessary.<br>Cool.<br>Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/40027/santa-fe-seeds"},{"id":"40020","title":"Sweet Spicy Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>spices, cinnamon, ground<br>spices, chili powder<br>sugars, granulated<br>oil, olive, salad or cooking<br>sugars, granulated","directions":"Preheat oven to 250 degrees F (120 degrees C).<br>Place the pumpkin seeds on a cookie sheet, and spread them out into a single layer.<br>Roast until brown and crisp, about 45 minutes.<br>Set the seeds aside in a large bowl.<br>Place the cinnamon, chili powder, and 1 teaspoon of sugar in a bowl, and set aside.<br>Place olive oil and 1 tablespoon of sugar in a heavy saucepan over medium-low heat, and heat and stir with a wooden spoon until the sugar turns a light golden brown color.<br>Watch it carefully to avoid burning.<br>Pour the caramelized sugar mixture over the roasted pumpkin seeds, and stir to coat.<br>Pour the cinnamon-chili powder mixture over the seeds, and toss to coat the seeds with the spices.","url":"https://recipe.bluelayer.org/recipe/40020/sweet-spicy-pumpkin-seeds"},{"id":"40016","title":"Pumpkin Ale Bread","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>sugars, granulated<br>spices, cinnamon, ground<br>spices, ginger, ground<br>spices, cloves, ground<br>oil, olive, salad or cooking<br>pumpkin, raw<br>pumpkin, raw","directions":"Preheat oven to 350F and lightly grease a 9x5 inch loaf pan.<br>In a very large bowl, whisk together flour, baking powder, salt, sugar, cinnamon, ginger, and cloves.<br>Make a well in the center and add in vegetable oil, pumpking puree, and beer.<br>Stir just until no streaks of flour remain, and pour batter into prepared pan.<br>Bake for 55-60 minutes, until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed.<br>Loaf should be light or medium gold.<br>Allow to cool for 10 minutes.<br>Turn out of the pan and allow the bread to cool on a wire rack before slicing.","url":"https://recipe.bluelayer.org/recipe/40016/pumpkin-ale-bread"},{"id":"40001","title":"Pumpkin Rice with Apricots","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>water, bottled, generic<br>butter, without salt<br>onions, raw<br>sugars, granulated<br>apricots, dried, sulfured, uncooked<br>salt, table","directions":"In a saucepan bring 1 cup water to a boil.<br>Add rice and stir.<br>Reduce heat, cover and simmer for 20 minutes.<br>In a medium saucepan over medium heat, melt the butter and stir in the onions.<br>Slowly cook and stir onions until soft.<br>Mix in the pumpkin, apricots, salt and 3/4 cup water.<br>Cook 20 minutes.<br>Mix rice into the pumpkin mixture.<br>Continue cooking 10 minutes, or until pumpkin is tender.","url":"https://recipe.bluelayer.org/recipe/40001/pumpkin-rice-with-apricots"},{"id":"39912","title":"Pine Nut and Pumpkin Seed Brittle","ingredients":"nuts, pine nuts, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>oil, olive, salad or cooking<br>sugars, granulated<br>water, bottled, generic<br>syrups, corn, light<br>butter, without salt<br>salt, table<br>leavening agents, baking soda","directions":"Preheat the oven to 375 degrees F.<br>Place the pine nuts and pumpkin seeds on a sheet pan and place in the oven.<br>Roast the nuts until golden, shaking the pan periodically to ensure even browning, about 10 minutes.<br>Line a large sheet pan with a silpat cover, or, with aluminum foil.<br>Smooth out any wrinkles that form on the sheet pan, grease with the vegetable oil and set aside.<br>In a large, heavy-bottomed saucepan, combine the sugar and water and bring to a boil, without stirring.<br>Add the corn syrup and continue to boil the sugar, brushing down the sides of the saucepan with a brush that's been dipped in water to force down into the pan any crystallized sugar that forms on the walls of the pan.<br>When the sugar reaches 250 degrees F, gradually add the butter, but do not stir.<br>Continue to cook the sugar until it starts to turn a light caramel color.<br>Remove from the heat and add the salt and baking soda, stirring to distribute.<br>Pour the sugar over the silpat and cover evenly, making a thin sheet over the silpat.<br>While the sugar is still warm, sprinkle the pine nuts and pumpkin seeds over the candy.<br>Allow to cool completely before breaking and serving.","url":"https://recipe.bluelayer.org/recipe/39912/pine-nut-and-pumpkin-seed-brittle"},{"id":"39796","title":"Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>sugars, granulated<br>spices, cinnamon, ground<br>oil, olive, salad or cooking","directions":"Clean Pumpkin Seeds in water.<br>spread olive oil in 9in.<br>round cake pan.<br>pour seeds in pan and sprinkel with sugar and cinn.<br>Bake 400` for 15 min stirring often.","url":"https://recipe.bluelayer.org/recipe/39796/pumpkin-seeds"},{"id":"39612","title":"Pumpkin Spice Cream Cheese Spread","ingredients":"cheese, parmesan, hard<br>sugars, brown<br>syrup, maple, canadian<br>pumpkin, raw<br>pumpkin, raw<br>spices, cinnamon, ground<br>vanilla extract","directions":"In a small bowl, beat softened cream cheese, sugar, and syrup til creamy.<br>Add pumpkin, spices and vanilla and beat til smooth.<br>Refrigerate for at least an hour.","url":"https://recipe.bluelayer.org/recipe/39612/pumpkin-spice-cream-cheese-spread"},{"id":"39610","title":"Squash Pickles","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>onions, raw<br>vinegar, cider<br>sugars, granulated<br>celery, raw<br>mustard, prepared, yellow<br>salt, table","directions":"Put sliced squash and onions in a bowl or plastic pan and sprinkle salt over them.<br>Let stand for 1 hour.<br>Pour off the water that accumulated.<br>Combine vinegar, sugar, celery seed and mustard seed; just bring to a boil.<br>Add squash and onions.<br>Bring to a boil again and cook for 5-10 minutes.<br>Fill clean canning jars.<br>Pour vinegar mixture over the pickles and seal the lids tightly.<br>Cook in a water bath until all cans seal.<br>Makes about 5 pint jars.","url":"https://recipe.bluelayer.org/recipe/39610/squash-pickles"},{"id":"39551","title":"Pumpkin Scones with Maple Brown Sugar Icing","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>spices, cloves, ground<br>butter, without salt<br>milk, buttermilk, fluid, cultured, lowfat<br>pumpkin, raw<br>butter, without salt<br>sugars, brown<br>sugars, powdered<br>spices, cinnamon, ground<br>syrup, maple, canadian","directions":"Pre-heat your oven to 375F.<br>Pumpkin Scones: Mix together all the dry ingredients.<br>Cut butter into small cubes.<br>Add butter to dry ingredients and combine using a standing mixer, pastry blender, or two forks until mixture resembles course crumbs.<br>Add in buttermilk and pumpkin puree until combined and dough is moist.<br>If dough seems too dry you can add in a tablespoon more of buttermilk at a time until moist.<br>Turn dough out onto a floured surface and knead a couple of times until dough is smooth.<br>Shape dough into a flat 9 inch circle.<br>Cut circle into 8 pie pieces.<br>Place scones onto a baking sheet approximately 1/2 inch apart and bake for 20-25 minutes or until toothpick comes out clean.<br>Meanwhile .<br>.<br>.<br>for the Maple Brown Sugar Icing: Beat the softened butter until creamy.<br>Add in brown sugar and beat until combined.<br>Add in powdered sugar and beat until combined.<br>Mix in cinnamon and then add in maple syrup and beat until combined.<br>When the scones come out of the oven, smear the icing on top of each.<br>Dont be shy with the amount, let it melt over the top and sides.<br>Sprinkle with a little more cinnamon to finish em off.<br>Brew your favorite coffee or tea and ENJOY!<br>!","url":"https://recipe.bluelayer.org/recipe/39551/pumpkin-scones-with-maple-brown-sugar-icing"},{"id":"39381","title":"Creamy Pumpkin Hot Chocolate (Vegan)","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>pumpkin, raw<br>cocoa, dry powder, unsweetened<br>pumpkin, raw","directions":"STOVETOP: Whisk all the ingredients together and heat gently.<br>MICROWAVE: Put the pumpkin, cocoa powder, and spice in the bottom of the standard size mug first, mix together well.<br>Pour on the vanilla ricemilk on until almost full then mix together, nuke it until hot.<br>(Double recipe if using an extra tall or wide mug.<br>).","url":"https://recipe.bluelayer.org/recipe/39381/creamy-pumpkin-hot-chocolate-vegan"},{"id":"39368","title":"Pumpkin Pie Hot Chocolate","ingredients":"pumpkin, raw<br>sugars, brown<br>spartan, real semi-sweet chocolate baking chips,<br>cream, whipped, cream topping, pressurized<br>spices, cinnamon, ground","directions":"Add pumpkin spice and brown sugar to prepared hot chocolate.<br>Top off with whipped cream and ground cinnamon.","url":"https://recipe.bluelayer.org/recipe/39368/pumpkin-pie-hot-chocolate"},{"id":"39359","title":"Pumpkin Spice Hot Chocolate","ingredients":"pumpkin, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>sweetener, herbal extract powder from stevia leaf<br>cocoa, dry powder, unsweetened<br>cornstarch<br>pumpkin, raw","directions":"In a medium sized saucepan add all your ingredients and set over low heat.<br>Whisk until thick and bubbly.<br>Pour into a mug and serve with whipped cream and or marshmallows.","url":"https://recipe.bluelayer.org/recipe/39359/pumpkin-spice-hot-chocolate"},{"id":"39346","title":"Apple Dip with a Twist","ingredients":"salad dressing, ranch dressing, regular<br>apples, raw, with skin<br>horseradish, prepared<br>pumpkin, raw<br>lemon juice, raw<br>spices, pepper, black","directions":"Mix the fat free ranch dressing, grated apple, horseradish, pumpkin pie spice, lemon juice and pepper in a medium sized serving bowl and chill until serving.","url":"https://recipe.bluelayer.org/recipe/39346/apple-dip-with-a-twist"},{"id":"39304","title":"Best Ever Pumpkin Bread Recipe","ingredients":"pumpkin, raw<br>oil, olive, salad or cooking<br>sugars, granulated<br>spices, cinnamon, ground<br>pumpkin, raw<br>salt, table<br>leavening agents, baking soda<br>nuts, walnuts, english<br>wheat flour, white, all-purpose, unenriched<br>raisins, seeded","directions":"Mix all together beating till smooth.<br>Fill (greased and floured) 1 lb.<br>coffee can half full.<br>Bake 1 hour 30 min in preheated 350 degree oven.<br>Excellent for freezing.","url":"https://recipe.bluelayer.org/recipe/39304/best-ever-pumpkin-bread-recipe"},{"id":"39281","title":"Sheila's Low Carb Mock Pumpkin","ingredients":"cheese, parmesan, hard<br>pumpkin, raw<br>sugars, granulated","directions":"Melt above ingredients together for 30 seconds in the microwave for a fantastic, quick pumpkincheesecake \"substitute.<br>\".","url":"https://recipe.bluelayer.org/recipe/39281/sheilas-low-carb-mock-pumpkin"},{"id":"39197","title":"Pumpkin Custard","ingredients":"pumpkin, raw<br>sugars, brown<br>egg substitute, powder<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cornstarch<br>spices, cinnamon, ground<br>spices, ginger, ground<br>spices, cloves, ground<br>spices, nutmeg, ground","directions":"Preheat oven to 350F.<br>Combine all ingredients in a mixing bowl and mix well.<br>Spray 11x7 glass baking dish with non-stick spray or grease with 1 tablespoon melted butter.<br>Pour custard into greased dish.<br>Bake for 45 minutes or until knife inserted off center comes out clean.<br>NOTE: There is no need for a water bath when baking this custard.","url":"https://recipe.bluelayer.org/recipe/39197/pumpkin-custard"},{"id":"39145","title":"Chili Roasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>oil, olive, salad or cooking<br>spices, chili powder<br>salt, table","directions":"Place pumpkin seeds in a large cast iron skillet over medium heat.<br>Stir frequently, for 3-5 minutes, until seeds make a crackling noise, some will even pop.<br>Remove pan from heat and stir in olive oil, then add chili powder and salt.<br>Cool and serve.","url":"https://recipe.bluelayer.org/recipe/39145/chili-roasted-pumpkin-seeds"},{"id":"39139","title":"Pumpkin Spiced Oatmeal","ingredients":"water, bottled, generic<br>oats<br>salt, table<br>pumpkin, raw<br>nuts, pecans<br>spices, cinnamon, ground<br>sugars, brown<br>spices, nutmeg, ground<br>spices, cloves, ground","directions":"In a saucepan over high heat, bring the water to a boil.<br>Add the salt and oats.<br>Cook, stirring, for 90 seconds.<br>Combine remaining ingredients in a small bowl.<br>Reduce heat to low and stir in the pumpkin mixture.","url":"https://recipe.bluelayer.org/recipe/39139/pumpkin-spiced-oatmeal"},{"id":"39115","title":"Pumpkin Chocolate Chip Bars","ingredients":"oats<br>pumpkin, raw<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>salt, table<br>sugars, brown<br>pumpkin, raw<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>honey<br>vanilla extract<br>mini semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F. Spray an 8 x 8 baking pan with cooking spray and set aside.<br>In a large bowl, whisk oats, spices, and salt together.<br>Set aside.<br>In a medium bowl, whisk together brown sugar, pumpkin, applesauce, honey, and vanilla extract until smooth.<br>Pour over oats mixture and stir well, until all of the oats are moist.<br>Add in chocolate chips.<br>Evenly press oat mixture into prepared pan.<br>Bake for 30-35 minutes or until golden brown.<br>The pumpkin keeps the bars moist, so make sure they are golden and set.<br>Remove from oven and let cool on a wire rack for 5 minutes.<br>I cut them into 4 squares and then I cut each square in half to make 8 bars (you could leave them as bars instead of small squares).<br>Next, I cut each bar in half to make 16 small, perfect snack size-pieces.<br>Storage: I used all of the oatmeal that we had, leaving me with an empty container.<br>After letting the squares cool completely, I cut some parchment and then stacked the bars into the container with the parchment between layers.<br>I did the same with another container and took some to our neighbors.<br>Its a creative way to store them.<br>(Recipe adapted from Two Peas and Their Pod.)","url":"https://recipe.bluelayer.org/recipe/39115/pumpkin-chocolate-chip-bars"},{"id":"39055","title":"No Bake Cranberry Balls","ingredients":"honey<br>molasses<br>peanut butter, smooth style, without salt<br>cranberries, dried, sweetened<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"In large bowl, combine honey, molasses, peanut butter, cranberries and pumpkin seeds.<br>Knead together, adding enough powdered milk to form a stiff but not crumbly dough.<br>Shape into 24 balls.<br>Roll in coconut if using and chill.","url":"https://recipe.bluelayer.org/recipe/39055/no-bake-cranberry-balls"},{"id":"39014","title":"Roasted Pumpkin Puree","ingredients":"pumpkin, raw<br>salt, table","directions":"Preheat oven to 400 degrees (F) and line a rimmed baking sheet with foil or parchment paper.<br>Remove pumpkin stems and scrub the pumpkins well.<br>Using a cleaver and a rubber mallet, cut the pumpkins in half by tapping on the cleaver with the mallet until the pumpkin is halved.<br>Remove seeds and sprinkle with a little kosher salt.<br>Roast the pumpkins, cut sides down for 30-40 minutes.<br>Let cool for about an hour or until cool enough to handle.<br>Scoop out all the pumpkin flesh and puree in a food processor until smooth, about 5 minutes.<br>Store in freezer safe containers or bags until ready to use, you can store in freezer for up to 3 months.<br>Makes about 4 cups of puree.","url":"https://recipe.bluelayer.org/recipe/39014/roasted-pumpkin-puree"},{"id":"38959","title":"Canning Pumpkin","ingredients":"pumpkin, raw<br>pumpkin, raw","directions":"Peel and chunk equal weights of both varieties of pumpkin - allow about 3 lbs per quart.<br>Place in large stock pot with 1 cup of water to prevent sticking.<br>Cook over medium-high heat until pumpkin is soft and mushy.<br>Stir frequently.<br>Extra water may be added as necessary to prevent sticking.<br>After cooking, allow to cool enough to handle.<br>Process pulp in a food mill or other type of strainer for a smooth consistency.<br>Prepare sterilized jars and lids for canning.<br>Pressure can at 10 lbs for 90 minutes to ensure proper processing.<br>Boil bath is not recommended because of the low acididty of pumpkin.<br>When using, use your own pumpkin pie filling recipe.","url":"https://recipe.bluelayer.org/recipe/38959/canning-pumpkin"},{"id":"38862","title":"Pumpkin Smoothie","ingredients":"pumpkin, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>water, bottled, generic<br>honey<br>pumpkin, raw","directions":"Blend all ingredients in a blender until ice is finely crushed.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/38862/pumpkin-smoothie"},{"id":"38854","title":"Cranberry White Chocolate Pumpkin Oatmeal Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>leavening agents, baking soda<br>salt, table<br>sugars, granulated<br>butter, without salt<br>vanilla extract<br>spices, cinnamon, ground<br>egg substitute, powder<br>pumpkin, raw<br>spartan, real semi-sweet chocolate baking chips,<br>cranberries, dried, sweetened","directions":"Preheat oven to 350 F. Line two baking sheets with parchment paper; set aside.<br>In a small bowl, combine flour, oats, baking soda, and salt; set aside.<br>In a large bowl, add sugar and butter and beat at medium speed until well blended.<br>Add vanilla, cinnamon, egg and pumpkin; beat well.<br>Gradually stir in the flour mixture until well combined.<br>Fold in white chocolate chips and cranberries.<br>Drop tablespoon-sized scoops of cookie batter 2 apart onto the prepared baking sheets.<br>Bake cookies for 8-10 minutes or until lightly browned on the bottom.<br>Remove pans from oven and set them on a rack.<br>Let the cookies cool on the pans for about 5 minutes.","url":"https://recipe.bluelayer.org/recipe/38854/cranberry-white-chocolate-pumpkin-oatmeal-cookies"},{"id":"38817","title":"Pumpkin Chocolate Chip Granola Bars","ingredients":"oats<br>pumpkin, raw<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>salt, table<br>sugars, brown<br>pumpkin, raw<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>honey<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F. Spray an 8 by 8 baking pan with cooking spray and set aside.<br>In a large bowl, whisk oats, spices, and salt together.<br>Set aside.<br>In a medium bowl, whisk brown sugar, pumpkin, applesauce, honey, and vanilla extract until smooth.<br>Pour over oats and stir well, until all of the oats are moist.<br>Stir in chocolate chips.<br>Evenly press oat mixture into prepared pan.<br>Bake for 30-35 minutes or until golden brown.<br>The pumpkin keeps the bars moist, so make sure they are golden and set-you dont want them to be under baked.<br>Remove from oven and let cool on a wire rack for 5 minutes.<br>Using a sharp knife, cut into bars.<br>Remove from pan and let cool completely.","url":"https://recipe.bluelayer.org/recipe/38817/pumpkin-chocolate-chip-granola-bars"},{"id":"38774","title":"Sambuca's Turkey Cranberry Stew for Dogs","ingredients":"sweet potato, raw, unprepared<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>celery, raw<br>ground turkey, raw<br>cranberries, dried, sweetened<br>ground turkey, raw<br>wheat flour, white, all-purpose, unenriched","directions":"Dice vegetables and turkey.<br>Lightly boil the.<br>vegetables in the turkey stock.<br>Add the diced.<br>turkey to the pot.<br>Whisk in the flour and calcium.<br>Simmer for 10 minutes.<br>Add dried/fresh cranberries.<br>to finish.","url":"https://recipe.bluelayer.org/recipe/38774/sambucas-turkey-cranberry-stew-for-dogs"},{"id":"38732","title":"Pumpkin Pie Ice Cream","ingredients":"pumpkin, raw<br>sugars, granulated<br>pumpkin, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, fluid, heavy whipping<br>vanilla extract","directions":"Mix pumpkin puree, sugar, and pumpkin pie spice together in a large bowl.<br>Slowly whisk in milk, then whipping cream, then vanilla extract.<br>Refrigerate to allow flavors to blend, 2 hours to overnight.<br>Transfer pumpkin mixture into an ice cream maker; churn for 15 to 20 minutes.<br>Freeze according to manufacturer's directions until it reaches 'soft-serve' consistency.<br>Transfer ice cream to a lidded plastic container; cover surface with plastic wrap and seal.<br>For best results, ice cream should 'bloom' in the freezer for at least 2 hours or overnight.","url":"https://recipe.bluelayer.org/recipe/38732/pumpkin-pie-ice-cream"},{"id":"38439","title":"Triple Seed Bread (ABM)","ingredients":"water, bottled, generic<br>salt, table<br>oil, olive, salad or cooking<br>honey<br>wheat flour, white, all-purpose, unenriched<br>wheat flours, bread, unenriched<br>milk, buttermilk, fluid, cultured, lowfat<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sunflower seed kernels, dried<br>seeds, sesame seeds, whole, dried<br>leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in machine in order recommended by the manufacturer.<br>Select basic cycle.","url":"https://recipe.bluelayer.org/recipe/38439/triple-seed-bread-abm"},{"id":"38423","title":"Toasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>spices, garlic powder<br>salt, table<br>spices, pepper, red or cayenne<br>oil, olive, salad or cooking","directions":"Preheat oven to 375 degrees F.<br>In a bowl combine all ingredients until seed are coated well.<br>Spread evenly on a baking sheet and bake until toasted and slightly browned, about 15-20 minutes, tossing halfway through.<br>Watch carefully to avoid burning as all ovens vary on cook times.<br>Remove from oven and let cool before serving.","url":"https://recipe.bluelayer.org/recipe/38423/toasted-pumpkin-seeds"},{"id":"38320","title":"Seed Jumble Cookies","ingredients":"syrup, maple, canadian<br>sweetener, syrup, agave<br>vanilla extract<br>nuts, almonds<br>seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)<br>oats<br>wheat flour, white, all-purpose, unenriched<br>seeds, flaxseed<br>seeds, sunflower seed kernels, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>cranberries, dried, sweetened<br>seeds, sesame seeds, whole, dried","directions":"Preheat oven to 350F (180C).<br>Line 2 cookie sheets with parchment paper, or spray with nonstick spray.<br>In a small bowl, whisk together the maple syrup, agave nectar, vanilla, almond butter and tahini until smooth.<br>In a medium bowl, stir together the remaining ingredients.<br>Pour the wet mixture over the dry and stir to combine well.<br>The mixture will appear a bit crumbly and you may wonder if it will stick together enough; this is as it should be.<br>Using a small ice cream scoop or tablespoon (15 cm), drop mounds of the mixture about 2 inches (5 cm) apart on cookie sheets (you may need to press the edges a bit for it to hold together).<br>Bake for 10-15 minutes, rotating sheets about halfway through, until golden.<br>Allow to cool completely before removing from the sheets (cookies will firm up as they cool).<br>May be frozen.","url":"https://recipe.bluelayer.org/recipe/38320/seed-jumble-cookies"},{"id":"38298","title":"Beet Salad With Pumpkin Seeds","ingredients":"beets, raw<br>vinegar, balsamic<br>mustard, prepared, yellow<br>spices, basil, dried<br>salt, table<br>spices, pepper, black<br>oil, olive, salad or cooking<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>onions, spring or scallions (includes tops and bulb), raw","directions":"Scrub beets and steam until soft.<br>Remove from heat and cool.<br>Peel and quarter beets.<br>Thinly slice each quarter piece into 1/2 -inch slices.<br>Place in bowl.<br>Whisk together balsamic vinegar, mustard, basil, salt and pepper.<br>Add olive oil and whisk until well combined.<br>Season with additional salt and pepper to taste.<br>Pour dressing over beets.<br>Add pumpkin seeds and green onions to beets.<br>Gently toss to combine.","url":"https://recipe.bluelayer.org/recipe/38298/beet-salad-with-pumpkin-seeds"},{"id":"38239","title":"Pumpkin Spice Cream Cheese Spread","ingredients":"pumpkin, raw<br>cheese, parmesan, hard<br>sugars, granulated<br>vanilla extract<br>spices, cinnamon, ground<br>spices, nutmeg, ground","directions":"In a stand mixer or large bowl with a hand mixer, whip pumpkin and softened cream cheese together until uniform in color.<br>Scrape the edges and mix on low, sprinkling sugar into the mixture.<br>Once sugar is incorporated, stir in the remaining ingredients.<br>Scrape the edges and whip again to ensure a completely smooth homogenous mixture.<br>Spoon into a small bowl, cover with plastic wrap and refrigerate until ready to use.","url":"https://recipe.bluelayer.org/recipe/38239/pumpkin-spice-cream-cheese-spread"},{"id":"38210","title":"Simple Pumpkin Cookies","ingredients":"sugars, granulated<br>pumpkin, raw<br>oil, olive, salad or cooking<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>spices, cinnamon, ground<br>spices, ginger, ground<br>spices, nutmeg, ground<br>raisins, seeded","directions":"Combine raw sugar, pumpkin, oil and vanilla.<br>Add remaining ingredients, mix well.<br>Drop dessertspoons of mixture on greased oven trays.<br>Bake in moderate oven (180C/350F), for 20 minutes, or until golden brown.","url":"https://recipe.bluelayer.org/recipe/38210/simple-pumpkin-cookies"},{"id":"38198","title":"Super Moist Pumpkin Bread","ingredients":"nuts, walnuts, english<br>wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>sugars, granulated<br>leavening agents, baking soda<br>salt, table<br>spices, nutmeg, ground<br>spices, cinnamon, ground<br>pumpkin, raw<br>oil, olive, salad or cooking<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Grease and flour two 8x4 inch loaf pans.<br>Spread walnuts in a single layer on an ungreased baking sheet.<br>Toast in the preheated oven for 8 to 10 minutes, or until lightly browned.<br>Set aside to cool.<br>In a large bowl, stir together the flour, brown sugar, white sugar, baking soda, salt, nutmeg, and cinnamon.<br>Add the pumpkin puree, oil, and coconut milk, and mix until all of the flour is absorbed.<br>Fold in the flaked coconut and toasted walnuts.<br>Divide the batter evenly between the prepared pans.<br>Bake for 1 hour and 15 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.<br>Remove from oven, and cover loaves tightly with foil.<br>Allow to steam for 10 minutes.<br>Remove foil, and turn out onto a cooling rack.<br>Tent loosely with the foil, and allow to cool completely.","url":"https://recipe.bluelayer.org/recipe/38198/super-moist-pumpkin-bread"},{"id":"38197","title":"Natvia Pumpkin Pie Protein Slice","ingredients":"oats<br>spices, cinnamon, ground<br>spices, nutmeg, ground","directions":"Preheat oven to 180 degrees Celcius.<br>In one bowl mix first six ingredients together (oat flour, cinnamon, nutmeg, baking powder, baking soda and protein powder).<br>In a seperate bowl mix wet ingredients (pumpkin, egg whites, yoghurt) and Natvia together.<br>Fold wet ingredients into dry ingredients and mix until well combined.<br>Fold through almonds and any other optional ingredients you wish to add (for example, walnuts, cranberries, raisins etc).<br>Pour batter into a slice tray lined with baking paper.<br>Baket at 180 degrees for 25 minutes or until skewer comes out clean.<br>Tip - Spread light cream chesse onto Pumpkin slice, sprinkle with Natvia and top with almond, Basil and cashew spread.","url":"https://recipe.bluelayer.org/recipe/38197/natvia-pumpkin-pie-protein-slice"},{"id":"38135","title":"Vegan Pumpkin Bread Healthy and Tasty","ingredients":"seeds, flaxseed<br>water, bottled, generic<br>sugars, granulated<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>oil, canola<br>pumpkin, raw<br>wheat flour, white, all-purpose, unenriched<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>spices, ginger, ground<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>nuts, walnuts, english","directions":"Preheat the oven to 350 degrees.<br>Mix together the flaxseed and water until thickened.<br>Combine flax mixture in a large bowl with sugar, applesauce, oil, and pumpkin.<br>In a medium bowl, stir together the flour, spices, baking soda, bvaking powder, and salt.<br>Stir the dry ingredients into the wet.<br>Fold in the walnuts.<br>Lightly grease lof pans.<br>Divide tinto two regular 8 inch loaf pans or four mini loaf pans.<br>If you'd like, sprinkle on some oats or turbinado to garnish.<br>Bake the large loaves for about 55 minutes and the smaller loaves for about 40 minutes.<br>Let sit for 20 minutes before removing from the pans.","url":"https://recipe.bluelayer.org/recipe/38135/vegan-pumpkin-bread-healthy-and-tasty"},{"id":"38105","title":"Spider Web Topping for Pies, Cheesecakes, Tarts....","ingredients":"cream, sour, cultured<br>sugars, granulated<br>spartan, real semi-sweet chocolate baking chips,","directions":"Simply mix the sour cream and sugar together with a whisk and pour it over a cooled pumpkin pie, cheesecake, or tart; smooth.<br>Drizzle the chocolate syrup over the sour cream mixture; making several concentric circles, ending with a dot in the center.<br>Make the web design by drawing a toothpick from the center dot of syrup to the outer edge, continuing around the dessert until the web design is complete.<br>Chill until firm.","url":"https://recipe.bluelayer.org/recipe/38105/spider-web-topping-for-pies-cheesecakes-tarts"},{"id":"38079","title":"Pumpkin Bran Muffins","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pumpkin, raw<br>apples, raw, with skin<br>egg substitute, powder<br>sugars, brown<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table","directions":"soak cereal in milk for 5 minutes.<br>add remaining wet ingredients.<br>combine all dry ingredients and add to wet.<br>fill 12 muffins pan and bake 350 for 20 minute.<br>They freeze well.","url":"https://recipe.bluelayer.org/recipe/38079/pumpkin-bran-muffins"},{"id":"38052","title":"Joanne's Pumpkin Patch Paradise","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>pretzels, soft, unsalted<br>oil, corn, peanut, and olive<br>peanut butter, smooth style, without salt<br>butter, without salt<br>sauce, worcestershire<br>salt, table<br>spices, garlic powder<br>corn, sweet, white, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 250 degrees F (120 degrees C).<br>Grease a 10x15-inch baking sheet.<br>Combine corn cereal, rice cereal, pretzels, and peanuts in a large bowl.<br>Heat peanut butter, butter, Worcestershire sauce, salt, and garlic powder in a saucepan over high heat until peanut butter is melted, about 5 minutes.<br>Pour mixture over cereal mixture and toss to evenly coat.<br>Spread cereal mixture over prepared baking sheet.<br>Bake in the preheated oven, stirring every 15 minutes, until cereal mixture is dry, about 1 hour.<br>Allow to cool.<br>Stir candy corn and chocolate pieces into cereal mixture before serving.","url":"https://recipe.bluelayer.org/recipe/38052/joannes-pumpkin-patch-paradise"},{"id":"38041","title":"Rum Caramel Sauce","ingredients":"sugars, granulated<br>cream, whipped, cream topping, pressurized<br>cream, fluid, heavy whipping<br>alcoholic beverage, distilled, rum, 80 proof","directions":"Caramelize the sugar and finish the sauce (see the Note on cooking caramel successfully):<br>In a heavy-bottomed saucepan combine the sugar, 1/4 cup water, and the cream of tartar.<br>Cover and cook over high heat until it comes to a very rapid boil.<br>Remove the cover and continue to cook at medium-high heat until the sugar takes on a golden brown caramel color.<br>Remove from the heat, stand back, and slowly add the cream.<br>The mixture will bubble and steam furiously.<br>When the bubbling has subsided, return to the heat.<br>Whisk the caramel and then let the mixture come to a rolling boil.<br>Immediately remove from the heat and add the rum.<br>Serving Suggestions:<br>This sauce should always be served warm.<br>To reheat this sauce after it has been refrigerated, either heat the sauce directly over the stove, stirring with a rubber spatula, or place the container of sauce in a bowl of hot water.<br>It goes well with any chocolate dessert, and with the Maple Walnut Souffle, Pumpkin Souffle, and Roasted Apple Beignets.","url":"https://recipe.bluelayer.org/recipe/38041/rum-caramel-sauce"},{"id":"38000","title":"Pumpkin Cranberry Granola","ingredients":"oats<br>pumpkin, raw<br>syrup, maple, canadian<br>raisins, seeded<br>cranberries, dried, sweetened<br>nuts, walnuts, english<br>oil, canola<br>salt, table","directions":"Preheat oven to 300 degrees F. Line a large baking sheet with a Silpat or parchment paper.<br>Combine all ingredients in a large bowl and mix well until the wet ingredients are evenly mixed.<br>Spread out onto a baking sheet.<br>Bake about 30 minutes, stir and spread mixture in an even layer again.<br>Continue baking about 15 minutes more.<br>Let cool completely and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/38000/pumpkin-cranberry-granola"},{"id":"37961","title":"Pumpkin Pie Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>water, bottled, generic<br>salt, table<br>butter, without salt<br>sugars, granulated<br>spices, cinnamon, ground<br>spices, ginger, ground<br>spices, nutmeg, ground<br>spices, cloves, ground<br>spices, cardamom<br>sugars, granulated","directions":"Place pumpkin seeds, water, and salt in a saucepan, bring to a boil, and reduce heat to medium; boil seeds for 10 minutes.<br>Drain seeds but do not rinse.<br>Pat seeds dry with paper towels and spread out onto a work surface or a baking sheet for 30 minutes to dry.<br>Preheat oven to 250 degrees F (120 degrees C).<br>Line a baking sheet with aluminum foil.<br>Melt butter in a large microwave-safe bowl until melted, about 1 minute.<br>Toss seeds in the melted butter and mix in 1 tablespoon sugar, cinnamon, ginger, nutmeg, cloves, and cardamom; toss again to coat seeds thoroughly with spices.<br>Spread seeds out onto the prepared baking sheet in a single layer.<br>Bake in the preheated oven until toasted and crunchy, 45 minutes to 1 hour.<br>Stir several times during baking.<br>Sprinkle toasted seeds with 1 tablespoon sugar or as desired; cool before serving.","url":"https://recipe.bluelayer.org/recipe/37961/pumpkin-pie-seeds"},{"id":"37928","title":"Mom's Nutty Granola","ingredients":"oats<br>oil, corn, peanut, and olive<br>nuts, almonds<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sunflower seed kernels, dried<br>wheat germ, crude<br>salt, table<br>water, bottled, generic<br>honey<br>oil, olive, salad or cooking<br>raisins, seeded","directions":"Preheat the oven to 325.<br>In a bowl, toss the oats, nuts, seeds and wheat germ.<br>In a small bowl, dissolve the salt in the hot water.<br>Whisk in the honey and oil.<br>Stir the liquid into the nuts to coat thoroughly, then spread on a large rimmed baking sheet.<br>Bake the granola in the center of the oven for 40 minutes, stirring every 10 minutes, until nearly dry.<br>Turn off the oven and prop the door open halfway; let the granola cool in the oven, stirring.<br>Toss the granola with the raisins; store in an airtight container for up to 3 weeks.","url":"https://recipe.bluelayer.org/recipe/37928/moms-nutty-granola"},{"id":"37914","title":"Maple Buttered Squash","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>syrup, maple, canadian<br>butter, without salt<br>salt, table<br>spices, pepper, black","directions":"Cook squash to thaw (on stove or in microwave).<br>Stir in remaining ingredients and heat through.","url":"https://recipe.bluelayer.org/recipe/37914/maple-buttered-squash"},{"id":"37888","title":"Vegan Cranberry-Walnut Pumpkin Muffins","ingredients":"wheat flour, white, all-purpose, unenriched<br>salt, table<br>oil, olive, salad or cooking<br>spices, cinnamon, ground<br>leavening agents, baking soda<br>water, bottled, generic<br>pumpkin, raw<br>sugars, granulated<br>tofu, raw, regular, prepared with calcium sulfate<br>nuts, walnuts, english<br>cranberries, dried, sweetened","directions":"Mix dry ingredients together.<br>Mix wet ingredients together and gently add to dry ingredients.<br>Stir only until ingredients are mixed.<br>Fold in walnuts &amp; cranberries.<br>Bake at 350F until toothpick inserted in center comes out clean - about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/37888/vegan-cranberry-walnut-pumpkin-muffins"},{"id":"37886","title":"Drunken Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>alcoholic beverage, distilled, whiskey, 86 proof<br>bacon, meatless<br>sugars, brown<br>salt, table","directions":"Preheat oven to 275 degrees F (135 degrees C).<br>Stir pumpkin seeds, whiskey, bacon drippings, brown sugar, and 2 teaspoons salt together in a saucepan over medium-low heat.<br>Bring mixture to a simmer and cook until the seeds begin to turn gray in the middle, 15 to 20 minutes; drain.<br>Spread the drained seeds onto a baking sheet in a single layer; season with salt.<br>Roast the pumpkin seeds in preheated oven until crisp and golden brown, 60 to 90 minutes.","url":"https://recipe.bluelayer.org/recipe/37886/drunken-pumpkin-seeds"},{"id":"37752","title":"Oatmeal Apple Spice Pancakes","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)<br>oats<br>pumpkin, raw<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>water, bottled, generic<br>vanilla extract<br>syrup, maple, canadian","directions":"Mix all the dry ingredients together and stir until combined<br>Add the rest of the ingredients and stir until combined<br>Heat up a skillet with a tad bit of butter and cook them like you would regular pancakes.<br>Let them lightly brown on the first side then flip them over until they are lightly browned on the other side.<br>*Please note that these pancakes are a little denser than regular pancakes so they will not bubble up as much.<br>**Alternatives: You can use sugar-free syrup or just maple flavoring (decrease amount to 1 teaspoon) in place of the regular maple syrup<br>You can use a combination of cinnamon and nutmeg or just cinnamon in place of the pumpkin pie spice.","url":"https://recipe.bluelayer.org/recipe/37752/oatmeal-apple-spice-pancakes"},{"id":"37749","title":"Peppery Pepita Brittle","ingredients":"butter, without salt<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>salt, table<br>spices, pepper, black<br>spices, cumin seed<br>spices, pepper, red or cayenne<br>sugars, granulated<br>syrups, corn, light<br>water, bottled, generic<br>leavening agents, baking soda","directions":"Melt butter in a small saucepan over medium heat.<br>Add pumpkinseed kernels and next 4 ingredients (through red pepper); cook 3 minutes, stirring frequently.<br>Set aside.2.<br>Combine sugar, corn syrup, and 1/4 cup water in a medium, heavy saucepan over medium-high heat; bring to a boil, stirring just until sugar dissolves.<br>Cook until a candy thermometer registers 335.<br>Remove pan from heat; add pumpkinseed mixture and baking soda.<br>Working quickly, spread mixture in a thin, even layer on a baking sheet lined with parchment paper; let stand until set.<br>Break into pieces.","url":"https://recipe.bluelayer.org/recipe/37749/peppery-pepita-brittle"},{"id":"37683","title":"Pumpkin Pie Drink","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>water, bottled, generic<br>pumpkin, raw<br>pumpkin, raw<br>sugars, granulated<br>sweetener, syrup, agave","directions":"Combine all ingredients and heat on stove to desired temperature (but not boiling!<br>You might scorch the milk).","url":"https://recipe.bluelayer.org/recipe/37683/pumpkin-pie-drink"},{"id":"37654","title":"Diana's Awesome Oatmeal Muffins","ingredients":"oats<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pumpkin, raw<br>salt, table<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 400F.<br>Soak oatmeal in liquid until softened, about 10-15 minutes.<br>Add fruit pulp and mix.<br>Stir in salt, soda and baking powder.<br>Add flour and stir to blend- Don't over stir!<br>Bake until lightly browned and a toothpick inserted into the center of one of the muffins comes out clean, about 15 minutes.<br>These freeze well.","url":"https://recipe.bluelayer.org/recipe/37654/dianas-awesome-oatmeal-muffins"},{"id":"37612","title":"Pumpkin Bread","ingredients":"oil, olive, salad or cooking<br>sugars, granulated<br>pumpkin, raw<br>spices, cinnamon, ground<br>spices, cloves, ground<br>nuts, walnuts, english<br>raisins, seeded<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>leavening agents, baking soda","directions":"Preheat oven to 350F.<br>Soak raisins in warm water for 5 minutes.<br>Grease and flour small loaf pan.<br>Combine all ingredients except raisins and nuts.<br>Dredge raisins and nuts with some flour and put in last.<br>Bake for 1 hour or until toothpick comes out almost clean.","url":"https://recipe.bluelayer.org/recipe/37612/pumpkin-bread"},{"id":"37593","title":"A Rich Pumpkin Smoothie (Vegan-Friendly)","ingredients":"pumpkin, raw<br>apricots, dried, sulfured, uncooked<br>sugars, granulated<br>milk, buttermilk, fluid, cultured, lowfat<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>water, bottled, generic","directions":"Combine all ingredients in blender and blend until smooth.","url":"https://recipe.bluelayer.org/recipe/37593/a-rich-pumpkin-smoothie-vegan-friendly"},{"id":"37525","title":"Gingerbread Granola","ingredients":"oats<br>seeds, flaxseed<br>wheat germ, crude<br>spices, cinnamon, ground<br>spices, ginger, ground<br>spices, cloves, ground<br>spices, nutmeg, ground<br>sugars, brown<br>salt, table<br>vanilla extract<br>oil, canola<br>pumpkin, raw<br>molasses","directions":"Preheat oven to 400F.<br>In a medium bowl combine oats, flax seeds, wheat germ, cinnamon, ginger, cloves, nutmeg, sugar and salt.<br>In another bowl combine the vanilla, oil, pumpkin and molasses.<br>Add the wet mixture to the dry mixture and mix well.<br>Spread combined mixture onto a baking sheet lined with parchment paper.<br>Bake for 15 minutes.<br>Stir granola and break up large chunks.<br>Bake again for 15 minutes or until golden and crunchy.<br>(Depending on your oven and what size pan you use, you may have to bake longer or shorter than the time noted, just keep your eye on the granola and stir often).","url":"https://recipe.bluelayer.org/recipe/37525/gingerbread-granola"},{"id":"37470","title":"DIY Muesli Recipe","ingredients":"oats<br>barley, hulled<br>oat bran, raw<br>wheat germ, crude<br>nuts, almonds<br>nuts, hazelnuts or filberts<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>raisins, seeded<br>dates, deglet noor<br>pears, raw","directions":"Toast nuts and pepitas in the oven (at 325F or so) until lightly browned and toasty-smelling, about 6-10 minutes.<br>Meanwhile, process the oats and barley: place in the bowl of a food processor and pulse several times until some of the grains are almost powdery, but many whole flakes still remain.<br>Once processed, dump the grains onto a lined baking sheet with the oat bran and wheat germ, and toast in the oven for just a few minutes.<br>The grains should smell slightly toasted, but shouldn't be brown.<br>If using whole dried dates, chop into small bits, separate the pieces, and coat in some of the grains to reduce stickiness.<br>Chop pears into small pieces.<br>Once the nuts are slightly cooled, chop them roughly.<br>Mix grains, nuts, and fruit, and mix thoroughly.<br>Allow to cool completely, and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/37470/diy-muesli-recipe"},{"id":"37464","title":"Pumpkin-Cinnamon-Sugar Mix","ingredients":"pumpkin, raw<br>spices, cinnamon, ground<br>sugars, granulated","directions":"In a mixing bowl, add all ingredients and mix well to combine.<br>Transfer to an airtight container and sprinkle on your next mornings warm buttered biscuits, toast, cornbread muffin, whatever you like!<br>I store this in my pantry.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/37464/pumpkin-cinnamon-sugar-mix"},{"id":"37412","title":"Harvest Moon Trail Mix","ingredients":"nuts, almonds<br>margarine, regular, hard, soybean (hydrogenated)<br>dates, deglet noor<br>apples, raw, with skin<br>cranberries, dried, sweetened<br>oil, corn, peanut, and olive<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>raisins, seeded<br>seeds, sunflower seed kernels, dried<br>nuts, walnuts, english","directions":"Mix ingredients together in roughly equal proportions and store in an airtight container.<br>Use within a month, because the oils in nuts can go rancid.<br>One serving equals 2 ounces, or 1/4 cup.","url":"https://recipe.bluelayer.org/recipe/37412/harvest-moon-trail-mix"},{"id":"37364","title":"Universal Muffins Mix","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>spices, cinnamon, ground<br>spices, nutmeg, ground","directions":"Combine ingredients and break up any lumps.<br>Store in a large airtight container labeled with the date and contents.<br>Store in a cool, dry place.<br>Shelf life: 6 to 8 months.<br>Makes enough for about 5 batches of 24 muffins each.To make 24 regular-sized muffins:.<br>Preheat oven to 400.<br>Coat muffin tins with cooking spray.<br>In a large bowl, beat:.<br>3 to 4 eggs.<br>3 teaspoons vanilla.<br>2 cups water.<br>UP TO 1 cup oil or butter.<br>Stir in 5-1/2 cups muffin mix and any additional ingredients (listed below) just until moistened.<br>The batter should be lumpy.<br>Fill muffin tins full.<br>Bake for 18 to 20 minutes, or until muffins are golden brown.<br>Applesauce muffins: 1 cup applesauce omit oil.<br>Apple muffins: 3 cups raw grated apple 1 teaspoons gr.<br>cloves 1 cup nuts or raisins, sprinkle with cinnamon and sugar mixture before baking.<br>Apricot muffins: 1 cup chopped dried apricots.<br>Banana muffins: 2 mashed bananas 1 cup walnuts (optional).<br>Blueberry muffins: 2 cups fresh or frozen rinsed blueberries.<br>Bran-molasses muffins: Use only 3 cups of muffin mix.<br>Stir in: 4 cups bran cereal 1/2 cup molasses 1 cup raisins.<br>Butterscotch muffins: 2 (12 oz.)<br>bags butterscotch chips 1 cup chopped nuts.<br>Carrot muffins: 2 cups grated carrots 1 cup raisins 1-1/2 teaspoons allspice.<br>Cashew muffins: 2 cups unsalted coarsely chopped cashews.<br>Cherry muffins: 2 cups fresh or dried pitted cherries.<br>Chocolate chip-fudge muffins: 1-1/2 cups cocoa 1/2 cup sugar 3 cups mini chocolate chips.<br>Coconut muffins: 3 cups toasted flaked coconut (reserve some to sprinkle on the top).<br>Cranberry-orange muffins: 2 cups chopped fresh or frozen cranberries 1 cup nuts 1/2 cup orange juice 2 Tb.<br>orange peel.<br>Currant muffins: 1-1/2 cups currants 1 cup chopped nuts.<br>Date nut muffins: 1 cup chopped dates 1 cup chopped nuts.<br>Eggnog muffins: 4 teaspoons rum extract 2 cups eggnog (omit water from recipe) before baking, top with mixture of: 2 Tb.<br>sugar 1 teaspoons nutmeg 1/2 teaspoons cinnamon.<br>Fig muffins: 2 cups dried chopped figs 1 cup chopped walnuts.<br>Fruit muffins: 2 cups dried diced fruit.<br>Garden fresh muffins: 1 cup grated carrots 1 cup grated zucchini 1/2 teaspoons ground cloves.<br>Gingerbread muffins: 2 Tb.<br>ground ginger 1/2 cup molasses 2 cups raisins.<br>Granola muffins: reduce muffin mix to 4 cups and add: 1-1/2 cups granola.<br>Top with additional granola before baking.<br>Grape nuts muffins: reduce muffin mix to 4 cups and add: 2-1/2 cups grape nuts and 1 teaspoons allspice.<br>Hazelnut muffins: 2 teaspoons ground cardamom 2 cups chopped hazelnuts.<br>Incredible Cream Cheese muffins: combine: 2 (8 oz.)<br>packages cream cheese 1/2 cup sugar 2 eggs.<br>Drop this mix by Tb.<br>onto top of muffins before baking.<br>Jam muffins: 1-1/2 cups jam or preserves (strawberry, raspberry, blackberry, cherry) 1 cup chopped nuts (optional).<br>Kisses and hugs muffins: 1-1/2 cups cocoa 1/2 cup sugar after filling muffin tins 3/4 full, drop one Hersheys kiss into the center of each muffin, pushing down slightly until kiss is covered.<br>Ice cooled muffins with confectioners sugar and water glaze.<br>Lemon muffins: omit 1 cup water and replace with 1 cup lemon juice use 4 eggs, 1/2 cup chopped nuts.<br>Lemon-poppy seed: 2 packages (3.4 oz each) instant lemon pudding mix 2 T poppy seeds, use 4 eggs, omit 1 cup water and replace with 1 cup lemon juice.<br>Mandarin muffins: 2 (8-1.4 oz) cans crushed mandarin oranges (undrained) reduce water to 1 cup 1-1/2 cups shredded carrots.<br>Maple muffins: 6 Tb.<br>maple syrup, reduce water to 1-1/2 cups.<br>Marmalade muffins: 1-1/2 cups orange marmalade, 1 cup chopped nuts (opt), 1 cup orange juice (omit 1 cup of the water).<br>Mincemeat muffins: 1-1/2 cups mincemeat.<br>Nutty muffins: 3 cups peanut butter chips 1/2 cup chopped peanuts.<br>Oatmeal muffins: reduce muffin mix to 4 cups and add 1 cup oats; use 4 eggs and up to 2 cups raisins or grated apples.<br>Orange muffins: 2 cups sour cream,1 cup nuts or coconut (opt), 2 cans (11 oz.<br>each) mandarin oranges, drain; use 4 eggs.<br>Peach muffins: 2 cups fresh or one large can (drained) chopped peaches.<br>Pear muffins: 2 cups fresh or one large can (drained) chopped pears.<br>Peanut-butter banana muffins: 1 cup peanut butter 1/2 cup chopped peanuts 3 mashed bananas.<br>Peanut-butter &amp; jelly muffins: 1 cup peanut butter, 1/2 cup chopped peanuts; drop 1 Tb.<br>jam into each muffin before baking.<br>Pecan muffins: 2 cups chopped toasted pecans, 1 teaspoons maple extract.<br>Pineapple muffins: 1 teaspoons ground cloves, 1 large can crushed pineapple, drained 1 jar (7 oz.<br>or about 1 cup) macadamia nuts, chopped.<br>Pineapple carrot raisin muffins: 1 cup each: grated carrots, crushed pineapple, drained and raisins 1 cup walnuts, chopped (optional).<br>Prune muffins: 1 to 2 cups chopped prunes 1/3 cup poppy seeds.<br>Pumpkin muffins: 2 cups or 1 can solid pack pumpkin 1 Tb.<br>pumpkin pie spice 1/2 cup each chopped nuts and raisins.<br>Raspberry muffins: 2 cups fresh or frozen whole, unsweetened raspberries.<br>Rum raisin muffins: 3 teaspoons rum extract or 3 tablespoons rum before baking, top with mix of: 2 teaspoons sugar 1/2 teaspoons cinnamon and 1/2 teaspoons nutmeg.<br>Sesame seed muffins: 1 cup toasted sesame seeds before baking, top with mix of: 1/2 cup nuts 4 Tb.<br>brown sugar 4 Tb.<br>sesame seeds 2 Tb.<br>flour 1/2 teaspoons each cinnamon/nutmeg.<br>Sour cream muffins: omit one cup of the water and add: 1 cup sour cream 2 cups nuts 2 teaspoons grated lemon peel (opt.<br>).<br>Strawberry muffins: 2 cups fresh or frozen strawberries, chopped.<br>Sweet potato muffins: 1 Tb.<br>allspice 4 Tb.<br>dry orange peel 2 cans (10 oz each) sweet potatoes, mashed, well drained (about 2-1/2 cups).<br>Tropical treat muffins: 1 cup dried mango or papaya, chopped 1 cup chopped banana chips or 2 fresh mashed, 1 cup macadamia nuts, chopped 1/2 cup coconut 1/2 cup sour cream 2 teaspoons lemon peel, grated.<br>Vanilla muffins: 2 packages vanilla chips.<br>Walnut muffins 1-1/2 cups chopped walnuts.<br>Wheat germ muffins: 2-2/3 cup wheat germ use 4 eggs 1/2 cup extra water before baking, top muffins with mix of: 1/2 cup wheat germ 2 Tb.<br>sugar.<br>Yogurt muffins: reduce water to 1-1/2 cups and add: 2 cartons (8 oz each) yogurt -- plain or flavored.<br>Zucchini muffins: 2 cups grated zucchini 2 Tb.<br>cinnamon 1 cup chopped nuts (optional).<br>Plum muffins: 2 cups fresh or canned plums; chopped.","url":"https://recipe.bluelayer.org/recipe/37364/universal-muffins-mix"},{"id":"37227","title":"Homemade Granola","ingredients":"oats<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, walnuts, english<br>nuts, almonds<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>nuts, pistachio nuts, raw<br>cherries, sweet, raw<br>raisins, seeded<br>cranberries, dried, sweetened<br>honey<br>butter, without salt<br>oil, olive, salad or cooking<br>seeds, flaxseed<br>spices, cinnamon, ground<br>vanilla extract","directions":"Preheat oven to 300 F.<br>Combine all ingredients in a large bowl and mix until well combined.<br>Spread into a single layer in a large rimmed baking sheet (you may need to use two).<br>Bake at 300 F for 30 minutes, stirring every 10 minutes for looser granola.<br>For more snack size granola pieces, stir only once then press the mixture back into the baking sheet with the back of a spoon or a spatula.<br>Remove from oven and cool.<br>Store in an airtight container.<br>Makes about 10 cups.<br>Change it up however you like with dried apricots, dried apples, hazelnuts, pecans, sunflower seeds, or other fruits and nuts.<br>Enjoy granola on your morning yogurt, as a mid afternoon snack, or as a breakfast cereal with milk.","url":"https://recipe.bluelayer.org/recipe/37227/homemade-granola"},{"id":"37200","title":"Pumpkin Yeast Bread","ingredients":"pumpkin, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>sugars, brown<br>salt, table<br>wheat flour, white, all-purpose, unenriched<br>wheat flours, bread, unenriched<br>pumpkin, raw<br>nuts, walnuts, english<br>leavening agents, yeast, baker's, active dry","directions":"In bread machine pan, place all ingredients in the order listed.<br>Bake in the bread machine or use the dough setting.<br>If desired, turn dough out onto a floured surface and shape into a loaf.<br>Place in greased 10x5 loaf pan and let rise just until dough crowns pan.<br>Bake at 350 degrees for 35 to 45 minutes.<br>Remove from the pan, cover and cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/37200/pumpkin-yeast-bread"},{"id":"37199","title":"Granola","ingredients":"oats<br>nuts, almonds<br>nuts, walnuts, english<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sunflower seed kernels, dried<br>seeds, hemp seed, hulled<br>strawberries, raw<br>raisins, seeded<br>peaches, yellow, raw<br>apricots, dried, sulfured, uncooked<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>honey<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"mix all together.<br>bake at 225 for about 90 minutes stirring every half hour until desired toastedness.","url":"https://recipe.bluelayer.org/recipe/37199/granola"},{"id":"37197","title":"Muesli Cookies","ingredients":"butter, without salt<br>sugars, granulated<br>syrup, maple, canadian<br>leavening agents, baking soda<br>wheat flour, white, all-purpose, unenriched<br>oats<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sunflower seed kernels, dried<br>apricots, dried, sulfured, uncooked<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Bring butter, sugar, and syrup to the boil add soda mix until frothy.<br>Mix flour, oats, pumpkin seeds,sunflower seeds, apricots, and coconut.<br>Add hot mixture to dry ingredients.<br>Mix all and roll into 60 g cookies.work quickly with the mixture as it will harden as it cools.<br>bake 160 c for approx 20 mins when cooled completely store in airtight container, they keep very well and are extremely moorish, to make different add chopped Glace Ginger, I sell loads of these.","url":"https://recipe.bluelayer.org/recipe/37197/muesli-cookies"},{"id":"37125","title":"Granola With Pepitos","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sugars, brown<br>oats<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sunflower seed kernels, dried<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>salt, table<br>spices, cinnamon, ground<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>raisins, seeded","directions":"Preheat oven to 300 degrees and lightly grease bottom of pan.<br>Break-up the jaggery or brown sugar lumps.<br>In a large shallow pan combine all ingredients EXCEPT the coconut flakes and raisins.<br>Bake for about an hour stirring every 10-minutes.<br>Add the coconut flakes and continue baking.<br>When coconut is nicely browned, granola is done; remove pan from oven.<br>Add raisins and stir until combined.<br>Taste to adjust salt, sugar and cinnamon.<br>When cool, store in a jar with a tight fitting lid.","url":"https://recipe.bluelayer.org/recipe/37125/granola-with-pepitos"},{"id":"37060","title":"High Energy Mix","ingredients":"raisins, seeded<br>cranberries, dried, sweetened<br>apricots, dried, sulfured, uncooked<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>nuts, almonds<br>seeds, sunflower seed kernels, dried","directions":"Combine all ingredients and mix well.<br>Separate into 1/3 cup portions.","url":"https://recipe.bluelayer.org/recipe/37060/high-energy-mix"},{"id":"37046","title":"Cinnamon/Nutmeg Whipped Cream","ingredients":"cream, fluid, heavy whipping<br>sugars, granulated<br>spices, cinnamon, ground<br>spices, nutmeg, ground","directions":"Add heavy cream and sugar in a large bowl and whip high speed till fluffy.<br>If it's too runny, keep whipping.<br>When done, fold in cinnamon and nutmeg Store in refrigerator Nutmeg can be ommited Also, instead of cinnamon and nutmeg, you can add 1/4 teaspoon Allspice.<br>Serve well chilled on pumpkin or apple pie.<br>This can be refrigerated overnight.","url":"https://recipe.bluelayer.org/recipe/37046/cinnamon-nutmeg-whipped-cream"},{"id":"36985","title":"Simple Fruit Crisp","ingredients":"spices, pumpkin pie spice<br>wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>oats<br>nuts, walnuts, english<br>spices, cinnamon, ground<br>butter, without salt<br>spices, cloves, ground","directions":"Preheat oven to 400 degrees.<br>Pour pie filling into a greased pie plate or into a seasoned cast iron skillet/pot.<br>Mix the dry ingredients together well.<br>Melt 1/4 cup (1/2 stick) of butter and pour over dry ingredients.<br>Mix well.<br>It will be crumbly.<br>Spread this over the top of the pie filling.<br>Bake for 20 minutes.<br>Let sit for at least 5 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/36985/simple-fruit-crisp"},{"id":"36969","title":"Spiced Pecan Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>pumpkin, raw<br>spices, cloves, ground<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>butter, without salt<br>nuts, pecans<br>sugars, granulated","directions":"Preheat the oven to 350 degrees F (175 degrees C).<br>In a medium bowl, stir together the flour, brown sugar, pumpkin pie spice, cloves, and baking powder.<br>Mix in the butter using a fork until well blended.<br>The dough will be flaky and separated.<br>Stir in the pecans, and press into an 8 inch square pan.<br>Bake for 25 minutes in the preheated oven, or until lightly browned on the top.<br>Cut into squares while still warm, but do not remove from the pan.<br>Allow to cool, then dust with confectioners' sugar.","url":"https://recipe.bluelayer.org/recipe/36969/spiced-pecan-shortbread"},{"id":"36963","title":"Pumpkin and Cashew Couscous Salad","ingredients":"pumpkin, raw<br>oil, olive, salad or cooking<br>spices, cumin seed<br>soup, chicken broth or bouillon, dry<br>couscous, dry<br>nuts, cashew nuts, raw<br>dates, deglet noor<br>spices, coriander seed<br>lemon juice, raw","directions":"Preheat oven to 180C Place the pumpkin in a roasting pan and drizzle with half the oil.<br>Sprinkle with cumin seeds and season with salt and pepper.<br>Roast in oven, turning occasionally, for 30 minutes or until golden brown and tender.<br>Set aside to cool.<br>Combine the stock and remaining oil in a medium saucepan and bring to the boil over high heat.<br>Remove from heat.<br>Add the couscous while gently stirring with a fork.<br>Cover the saucepan with a lid and set aside for 5 minutes or until all the liquid is absorbed.<br>Use a fork to separate the grains.<br>Transfer the couscous to a large bowl.<br>Add the pumpkin, cashews, dates, coriander and lemon juice to the couscous and gently toss until well combined.<br>Taste and season with salt and pepper.<br>Serve immediately with the Lemon grass prawn (shrimp) skewers with mango mayonnaise.","url":"https://recipe.bluelayer.org/recipe/36963/pumpkin-and-cashew-couscous-salad"},{"id":"36956","title":"Whole Wheat Pumpkin Dinner Rolls","ingredients":"leavening agents, yeast, baker's, active dry<br>water, bottled, generic<br>milk, buttermilk, fluid, cultured, lowfat<br>syrup, maple, canadian<br>pumpkin, raw<br>butter, without salt<br>salt, table<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched","directions":"In the bowl of a stand mixer, with a dough hook, or in a large bowl, mix together all of the ingredients, starting with just 3 cups of the all-purpose flour (see notes below).<br>Once the dough comes together, check if it is clearing the sides of the bowl; if not, add more flour, 1/4 cup at a time, until it clears the sides of the bowl.<br>Knead for 56 minutes with the machine or 810 minutes by hand, until the dough is smooth.<br>Spray a large bowl with cooking spray and move the dough into it, rolling it around to coat it with the oil.<br>It will be very soft and tacky, but as long as you can move it, dont worry about it being a bit sticky.<br>If its too sticky to move, add a bit more flour before continuing.<br>Cover the bowl with plastic wrap and allow the dough to rise for 1 1/2 to 2 hours, or until doubled.<br>Transfer to a work space sprayed with cooking spray.<br>Using a sharp knife, or a dough scraper, cut the dough into 24 equal pieces.<br>If you like to weigh your buns, theyll each be about 2 1/2 ounces.<br>I dont bother, I just cut the dough in half, then in quarters, then into 6 pieces each; just estimating the size so theyre all about the same.<br>Shape each piece into a ball, rolling it on the oiled countertop under your cupped hand until it forms a uniform round ball.<br>Place the shaped buns on a cookie sheet sprayed with cooking spray.<br>Cover with a tea towel and allow to rise for about 45 minutes until theyre almost doubled in size.<br>Preheat the oven to 375 degrees F. Bake for 2025 minutes until the tops are golden.<br>Remove to a wire rack to cool.<br>Notes: 1.<br>If you prefer to use active dry yeast, replace the instant yeast with 2 1/2 teaspoons active dry yeast and mix it with the warm water, buttermilk and maple syrup first, allowing it to get foamy before adding the rest of the ingredients.<br>The amount of flour is 6 to 7 cups because with yeast breads, it can vary depending on humidity.<br>I find it changes with the same recipe depending on the day.<br>Start with 6 cups and if the dough is not clearing the sides of the bowl, add 1/4 cup at a time until it clears the sides of the bowl, then continue with the kneading.<br>You dont want to overflour the dough or the buns wont be as soft and fluffy.<br>Recipe adapted from How Sweet It Is.","url":"https://recipe.bluelayer.org/recipe/36956/whole-wheat-pumpkin-dinner-rolls"},{"id":"36874","title":"Seed Pate","ingredients":"seeds, sunflower seed kernels, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>salt, table<br>spices, pepper, black<br>oil, olive, salad or cooking","directions":"Puree ALL ingredients together until well blended.<br>Place in container, label, date and refrigerate.","url":"https://recipe.bluelayer.org/recipe/36874/seed-pate"},{"id":"36840","title":"Cinnasweet Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>margarine, regular, 80% fat, composite, stick, without salt<br>sugars, brown<br>spices, cinnamon, ground<br>salt, table<br>sugars, granulated","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Combine the pumpkin seeds, margarine, brown sugar, cinnamon, and salt in a bowl; stir to coat the seeds.<br>Spread the seeds in a single layer in a 10x15 inch jelly roll pan.<br>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.<br>Return to oven and bake another 15 minutes before removing again to sprinkle with remaining sugar and stirring.<br>Bake another 15 minutes.<br>Allow to cool before serving.<br>Store leftover seeds in an airtight container.","url":"https://recipe.bluelayer.org/recipe/36840/cinnasweet-pumpkin-seeds"},{"id":"36829","title":"Best Fruit and Nut Bars","ingredients":"seeds, flaxseed<br>peanut butter, smooth style, without salt<br>honey<br>peanut butter, smooth style, without salt<br>water, bottled, generic<br>cranberries, dried, sweetened<br>seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Preheat oven to 325.<br>Grind whole flaxseed in a coffee or spice grinder.<br>Combine with peanut butter, honey, salt, and water in large bowl and stir to combine.<br>Add dried fruits, nuts and seeds in whatever combination you like.<br>Batter will be very stiff.<br>Spray 12 cup muffin tin with nonstick spray and divide batter evenly into cups.<br>Use damp fingers to press batter into cups and flatten tops.<br>Bake 25 to 30 minutes until tops are dry and edges are a deep, toasty brown (bars will not rise).<br>Cool completely and store in air-tight container for up to two weeks.","url":"https://recipe.bluelayer.org/recipe/36829/best-fruit-and-nut-bars"},{"id":"36795","title":"Rosemary Pumpkin Bread (Fat Free!)","ingredients":"water, bottled, generic<br>pumpkin, raw<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>spices, rosemary, dried<br>sugars, granulated<br>leavening agents, yeast, baker's, active dry","directions":"Put the water and pumkin into the bread maker.<br>Add the flour, salt, rosemary, sugar and yeast.<br>Press Dough cycle but remove half an hour early.<br>Put into a small loaf pan that has either been sprayed or prepared with corn meal to prevent sticking.<br>Sprinkle with a little salt, and some more rosemary.<br>Allow to rise til doubled (about 30 mins), then cook at 350 for half an hour or til golden on top.<br>It is a very wet and delicate dough, so handle with care!","url":"https://recipe.bluelayer.org/recipe/36795/rosemary-pumpkin-bread-fat-free"},{"id":"36771","title":"Seedy Almond Butter Granola Bars","ingredients":"oats<br>dates, deglet noor<br>nuts, pecans<br>nuts, almonds<br>seeds, hemp seed, hulled<br>seeds, chia seeds, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sunflower seed kernels, dried<br>seeds, flaxseed<br>spices, cinnamon, ground<br>salt, table<br>honey<br>nuts, almonds","directions":"Preheat oven to 350 F.<br>Spread rolled oats evenly on a baking sheet and pop them in the oven to toast for about 10 minutes, or until the oats become fragrant, shaking the sheet once in the middle of baking.<br>When the oats are done, add them into a large mixing bowl and set aside.<br>Line an 8 x 8-inch baking pan with parchment paper allowing paper to hang over the pan sides, for easy removal once done.<br>Place dates in a food processor and pulse until a ball is formed.<br>Transfer dates to the mixing bowl with the toasted oats.<br>Add the nuts, seeds, cinnamon and salt.<br>Stir with a wooden spoon or your hands, making sure to evenly disperse the dates as much as possible throughout the rest of the ingredients.<br>Bring honey (or maple syrup for vegan option) and almond butter to a boil in a small saucepan over medium heat and pour over the dry ingredients.<br>Stir everything together and make sure everything is well mixed.<br>Transfer mixture into your prepared pan and press it into the pan using a spatula so that you have a smooth and uniformly flat top.<br>Top with a piece of plastic wrap, and pop them into the freezer to set for 15 minutes.<br>Remove from pan using the paper as handles and cut into 10 bars.<br>Store in an airtight container or wrapped in plastic wrap in the fridge for up to a week, or in the freezer for longer term storage.<br>Notes: 1.<br>For a gluten-free option, use gluten-free rolled oats.<br>For a vegan option, use maple syrup instead of honey","url":"https://recipe.bluelayer.org/recipe/36771/seedy-almond-butter-granola-bars"},{"id":"36673","title":"Pumpkin Bread","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking soda<br>salt, table<br>spices, cloves, ground<br>spices, cinnamon, ground<br>pumpkin, raw<br>oil, olive, salad or cooking<br>nuts, walnuts, english<br>raisins, seeded","directions":"Mix together dry ingredients.<br>Add pumpkin and oil.<br>Mix well.<br>Add nuts and raisins/dried cranberries.<br>Mix well.<br>Pour into 3 well-sprayed loaf pans or muffin tins.<br>Bake at 350F for 30-45 minutes.<br>Remember to test to make sure they have baked all the way through.<br>Cool for 5 minutes and remove to a cooling rack.<br>Freezes well.<br>The flavor is amazing especially when chilled.<br>With a generous slab of cream cheese.<br>Mmm.","url":"https://recipe.bluelayer.org/recipe/36673/pumpkin-bread"},{"id":"36638","title":"Pumpkin Snack Cake with Cream Cheese Frosting","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>pumpkin, raw<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sugars, granulated<br>vanilla extract<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>spices, cloves, ground<br>egg substitute, powder<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>syrup, maple, canadian<br>cheese, parmesan, hard<br>sugars, powdered<br>spices, cinnamon, ground<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 375 degrees F. Spray a 9-inch square baking dish with cooking spray.<br>In a medium bowl, whisk together the flour, baking powder, and salt; set aside.<br>In a large bowl using an electric mixer, beat the pumpkin, coconut oil, sugar, vanilla extract, cinnamon, nutmeg and cloves.<br>Beat in the egg until blended.<br>Add the flour mixture into the creamed mixture in three additions, alternating with the milk, beating after each addition until just combined.<br>Stir in maple syrup.<br>Spread the batter in the bottom of the baking dish.<br>Bake the cake for 20 minutes or until lightly golden brown and a toothpick inserted in the center of the cake comes out clean.<br>Remove cake from oven.<br>Let the cake cool completely.<br>In a bowl, add cream cheese, powdered sugar and cinnamon.<br>Beat until light and fluffy.<br>Add a teaspoon of milk at a time to get the consistency you desire.<br>Spread onto cake and cut cake into 12 slices.<br>Store in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/36638/pumpkin-snack-cake-with-cream-cheese-frosting"},{"id":"36581","title":"Crusty Cheese & Red Pepper Rolls","ingredients":"oat bran, raw<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>cream, whipped, cream topping, pressurized<br>salt, table<br>oil, olive, salad or cooking<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cheese, cheddar<br>cheese, mozzarella, low sodium<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>spices, poppy seed<br>spices, pepper, red or cayenne","directions":"Oven temperature: 190C/375F/Gas Mark 5.<br>Place the oat bran, flour, bicarbonate of soda, cream of tartar and salt in a large bowl and stir to combine.<br>Stir in most of the grated cheese, 2tbsp of the pumpkin seeds and the chopped peppers.<br>Add the olive oil and milk and mix together to form a soft dough.<br>Divide the dough into 6-8 pieces and shape into rough rounds, approx 1inch deep.<br>Place on a baking tray, top each roll with the remaining cheese and pumpkin seeds and bake in a pre-heated oven for approx 20-30 minutes until golden brown and cheese is bubbling.<br>Allow to cool slightly on a wire rack.","url":"https://recipe.bluelayer.org/recipe/36581/crusty-cheese-red-pepper-rolls"},{"id":"36533","title":"Easy Pumpkin Dip","ingredients":"cheese, parmesan, hard<br>sugars, brown<br>pumpkin, raw<br>syrup, maple, canadian<br>spices, cinnamon, ground","directions":"Beat cream cheese, brown sugar, and canned pumpkin together with an electric mixer on medium speed in a bowl until light and creamy, 3 to 5 minutes.<br>Add maple syrup and cinnamon and beat until smooth, 1 to 2 minutes.<br>Cover with plastic wrap and refrigerate for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/36533/easy-pumpkin-dip"},{"id":"36483","title":"Eleven Madison Park Granola","ingredients":"oats<br>nuts, pistachio nuts, raw<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>salt, table<br>sugars, brown<br>syrup, maple, canadian<br>oil, olive, salad or cooking<br>cherries, sweet, raw","directions":"Preheat oven to 300.<br>In a large bowl, mix together the oats, pistachios, coconut, pumpkinseeds and salt.<br>In a small saucepan set over low heat, warm the sugar, syrup and olive oil until the sugar has just dissolved, then remove from heat.<br>Fold liquids into the mixture of oats, making sure to coat the dry ingredients well.<br>Line a large rimmed baking sheet with parchment paper or a silicone baking mat, and spread granola over it.<br>Bake until dry and lightly golden, 35 to 40 minutes, stirring granola a few times along the way.<br>Remove granola from oven, and mix into it the dried sour cherries.<br>Allow to cool to room temperature before transferring to a storage container.<br>Makes about 6 cups.","url":"https://recipe.bluelayer.org/recipe/36483/eleven-madison-park-granola"},{"id":"36482","title":"Pumpkin Cranberry Muffins","ingredients":"wheat flour, white, all-purpose, unenriched<br>syrup, maple, canadian<br>pumpkin, raw<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>spices, ginger, ground<br>vanilla extract<br>soymilk, original and vanilla, unfortified<br>oil, olive, salad or cooking<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>cranberries, dried, sweetened","directions":"Mix wet and dry ingredients seperately, then fold together.<br>Bake at 400 degrees for about half an hour.<br>You can use agave syrup instead of maple syrup, and replace half a cup of flour with soy protein flour.","url":"https://recipe.bluelayer.org/recipe/36482/pumpkin-cranberry-muffins"},{"id":"36427","title":"Pumpkin Spice Hot Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,<br>cocoa, dry powder, unsweetened<br>pumpkin, raw<br>pumpkin, raw<br>cream, whipped, cream topping, pressurized<br>spices, cinnamon, ground<br>spices, nutmeg, ground","directions":"Whisk milk, cream, chocolate chips, and cocoa powder together in a saucepan over medium heat until chocolate chips are melted and hot chocolate is smooth, 3 to 5 minutes.<br>Stir in pumpkin puree and pumpkin pie spice until fully incorporated.<br>Pour hot chocolate into 2 mugs.<br>Top with whipped cream; sprinkle cinnamon and nutmeg over whipped cream.","url":"https://recipe.bluelayer.org/recipe/36427/pumpkin-spice-hot-chocolate"},{"id":"36358","title":"Vickys Autumn Harvest Cookies","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>syrup, maple, canadian<br>oats<br>oats<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>cranberries, dried, sweetened<br>seeds, flaxseed<br>pumpkin, raw<br>pumpkin, raw<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)","directions":"Preheat the oven to gas 4 / 180C / 350F and line a baking sheet with parchment paper<br>Slightly warm the coconut oil and syrup together in a microwavable bowl<br>Add the dry ingredients and stir in so everything is coated in the oil/syrup mixture<br>Now add the pumpkin and apple purees and mix again well<br>Roll into ping pong sized balls and flatten down on the baking sheet (these cookies won't spread)<br>Bake for 20 - 25 minutes (depends on how thin you press them) then let cool on the tray before storing in an airtight container<br>I like to use this flaxseed mix available from Holland &amp; Barretts, larger Tesco stores and also online.<br>It's a resealable pack that stores in the fridge but it needs to be used within 6 weeks or the goodness is lost from the flax","url":"https://recipe.bluelayer.org/recipe/36358/vickys-autumn-harvest-cookies"},{"id":"36344","title":"Best Baconless Broccoli Salad","ingredients":"broccoli, raw<br>fresh red onions,<br>cranberries, dried, sweetened<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, flaxseed<br>salad dressing, mayonnaise, regular<br>raspberries, raw<br>sugars, granulated<br>nuts, pecans","directions":"Make the salad by tossing together the broccoli, onion, cranberries, pumpkin seeds, and flax seeds in a large bowl.<br>Whisk together the mayonnaise, vinegar, and white sugar; pour over the salad.<br>Toss to evenly coat.<br>Chill at least 30 minutes.<br>Sprinkle with pecans before serving.","url":"https://recipe.bluelayer.org/recipe/36344/best-baconless-broccoli-salad"},{"id":"36326","title":"No-Nut Trail Mix","ingredients":"seeds, sunflower seed kernels, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sesame seeds, whole, dried<br>spartan, real semi-sweet chocolate baking chips,<br>bananas, raw<br>raisins, seeded","directions":"Mix all ingredients together.<br>Makes ~ 1 pound of trail mix.<br>Serving size: 1 ounce.<br>Variations:<br>Add other dried fruit like pineapple, cherries, cranberries, apples.<br>Add low-fat granola, rice chex or cheerios.<br>Add yogurt covered pretzels or chocolate covered rasins.","url":"https://recipe.bluelayer.org/recipe/36326/no-nut-trail-mix"},{"id":"36282","title":"Crunchy Nutty Granola","ingredients":"oats<br>oat bran, raw<br>wheat germ, crude<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>nuts, walnuts, english<br>nuts, pecans<br>seeds, sunflower seed kernels, dried<br>nuts, almonds<br>salt, table<br>spices, cinnamon, ground<br>oil, olive, salad or cooking<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>syrup, maple, canadian<br>honey<br>vanilla extract<br>cranberries, dried, sweetened","directions":"Preheat oven to 325 degrees F (165 degrees C).<br>Line 2 large rimmed baking sheets with parchment paper or aluminum foil.<br>Stir rolled oats, oat bran, wheat germ, shredded coconut, pumpkin seeds, walnuts, pecans, sunflower seeds, and slivered almonds together in a large bowl until thoroughly combined.<br>Mix kosher salt and cinnamon together in a saucepan, place over medium-high heat, and add vegetable oil and coconut oil.<br>Heat until coconut oil is melted and oil mixture is hot.<br>Stir maple syrup and honey into oil mixture until incorporated; remove from heat and stir in vanilla extract.<br>Pour oil mixture over dry ingredients and stir thoroughly to coat.<br>Spread granola onto prepared baking sheets.<br>Bake in the preheated oven for 15 minutes; stir granola.<br>Bake for 15 more minutes and stir; repeat, baking 15 minutes (45 minutes total baking time).<br>Let granola cool, transfer to large bowl, and stir dried cranberries into granola.","url":"https://recipe.bluelayer.org/recipe/36282/crunchy-nutty-granola"},{"id":"36275","title":"Spiced Pumpkin Loaf","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pumpkin, raw<br>oil, olive, salad or cooking<br>sugars, granulated<br>salt, table<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>wheat flours, bread, unenriched<br>wheat flours, bread, unenriched","directions":"Heat milk in the microwave for 30 seconds on HIGH.<br>Add ingredients to the bread pan in the order given by the manufacturer.<br>Set Cycle: Sweet, Loaf size: 1 1/2 lb.<br>After 5 minutes, check the dough; add a tablespoon of flour at a time if too wet, or a tablespoon of water at a time if too dry.","url":"https://recipe.bluelayer.org/recipe/36275/spiced-pumpkin-loaf"},{"id":"36220","title":"Glaced Nuts","ingredients":"nuts, pecans<br>sugars, granulated<br>pumpkin, raw<br>salt, table","directions":"mix ingredients and roast.","url":"https://recipe.bluelayer.org/recipe/36220/glaced-nuts"},{"id":"36217","title":"Cinnamon Sugar Sweet Spice Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>butter, without salt<br>sugars, granulated<br>spices, cinnamon, ground","directions":"Start with pumpkin seeds that are clean and relatively dry (if they still have a little water on them, it's no problem).<br>Mix cinnamon and sugar in a bowl large enough to hold the pumpkin seeds.<br>In a frying pan over medium heat, melt the butter.<br>Add pumpkin seeds.<br>Stirring frequently, saute until seeds are lightly browned, about 5 minutes.<br>Immediately remove seeds to bowl with cinnamon sugar and toss to coat.<br>These are best when eaten still warm!","url":"https://recipe.bluelayer.org/recipe/36217/cinnamon-sugar-sweet-spice-pumpkin-seeds"},{"id":"36205","title":"Pumpkin Spice Syrup (For Coffee or Tea)","ingredients":"sugars, granulated<br>water, bottled, generic<br>spices, cinnamon, ground<br>pumpkin, raw<br>spices, cloves, ground<br>vanilla extract","directions":"Mix first 5 ingredients in a 1 quart saucepan and bring to a boil.<br>Reduce heat and simmer for 10 minutes, stirring often; cool completely.<br>Strain in a coffee filter or a strainer lined with cheesecloth.<br>Add 2 teaspoons vanilla extract, after it has cooled completely, if desired.<br>Pour into an air-tight bottle or jar and store in the refrigerator.<br>Keeps for 1-2 weeks.","url":"https://recipe.bluelayer.org/recipe/36205/pumpkin-spice-syrup-for-coffee-or-tea"},{"id":"36186","title":"Skye's Sweet and Salty Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)<br>oil, olive, salad or cooking<br>sugars, granulated<br>spices, cinnamon, ground<br>salt, table","directions":"in a small sauce pan with a tight fitting lid... place the oil and popcorn.<br>turn the heat on to medium.<br>while your popcorn is popping... combine your sugar, cinnamon and sea salt in a bowl and stir to mix well.<br>(you can add other spices such as pumpkin spice or ginger... whatever you like)<br>when popcorn is done... carefully pour it into the bowl with the sugar mixture.<br>stir it up to evenly coat your popcorn.<br>munch happily and enjoy.","url":"https://recipe.bluelayer.org/recipe/36186/skyes-sweet-and-salty-popcorn"},{"id":"36153","title":"Honey, Spice, Pumpkin, Banana, Or Zucchini Bread Recipe","ingredients":"honey<br>oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)","directions":"Mix together dry ingredients and egg and honey mix.","url":"https://recipe.bluelayer.org/recipe/36153/honey-spice-pumpkin-banana-or-zucchini-bread-recipe"},{"id":"36130","title":"Vegan Chocolate Pumpkin Cookies","ingredients":"sugars, granulated<br>pumpkin, raw<br>oil, corn, peanut, and olive<br>seeds, flaxseed<br>water, bottled, generic<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>spices, cinnamon, ground<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,","directions":"Boil water, add to flax meal, stir and let stand for 10 minutes.<br>Mix sugar, pumpkin, oil, vanilla, and flax meal mix.<br>Add flour, baking powder, baking soda, cinnamon and salt.<br>Stir to mix well.<br>Add chocolate chips and stir.<br>Bake at 375 for 10-12 minutes.","url":"https://recipe.bluelayer.org/recipe/36130/vegan-chocolate-pumpkin-cookies"},{"id":"36113","title":"Roasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>oil, olive, salad or cooking<br>salt, table","directions":"In a medium mixing bowl combine pumpkin seeds, cooking oil, and salt.<br>Spread mixture onto a waxed-paper-lined 15x10x1-inch baking pan.<br>Let stand for 24 to 48 hours or till dry, stirring occasionally.<br>Remove waxed paper from baking pan.<br>Toast seed in a 325 degree F oven for 35 to 40 minutes, stirring once or twice.<br>Let cool slightly.<br>Pat seeds with paper towels to remove excess oil.<br>Package 1/4 cup of the seeds in each bag or place seeds in the center of 6 inch square pieces of colored cellophane wrap, then bring up edges.<br>Tie closed with the ribbon.","url":"https://recipe.bluelayer.org/recipe/36113/roasted-pumpkin-seeds"},{"id":"36108","title":"Sweet Potato Casserole","ingredients":"sweet potato, raw, unprepared<br>pineapple, raw, all varieties<br>syrup, maple, canadian<br>nuts, pecans<br>apricots, dried, sulfured, uncooked<br>sugars, brown<br>butter, without salt<br>spices, cinnamon, ground<br>pumpkin, raw<br>salt, table","directions":"Place sweet potatoes in a greased 1 1/2 quart baking dish.<br>Combine remaining ingredients; pour over the potatoes.<br>Bake, uncovered, at 350 degrees F for 45 minutes or until heated through.","url":"https://recipe.bluelayer.org/recipe/36108/sweet-potato-casserole"},{"id":"36058","title":"White Sugar Caramel Sauce","ingredients":"sugars, granulated<br>water, bottled, generic<br>water, bottled, generic","directions":"*Don't mix at all until Step 4.<br>Add sugar and water to a pot and set the heat to high (Don't stir).<br>It depends on the heat but in about 10 minutes, the boiling bubbles will turn thick and shiny (Don't stir).<br>Let it simmer down even more, and once the inside of the pan becomes golden brown, lift the pot by its handle.<br>Turn the pot until it becomes entirely golden brown.<br>Once the color is to your liking, lower the heat and add boiling water.<br>As soon as you add boiling water, big bubbles will form.<br>Be careful not to get burned.<br>Once the bubbles settle down, reheat and it is finished once it comes to a boil.<br>Once it cools enough that it won't break the glass jar, pour it in and it's done.<br>You can use the caramel for cooking as well.<br>For example, adding it when making yakitori or pork bowl sauce gives the sauce a thick flavor and increases the deliciousness.<br>It can go withpumpkin pudding as well.","url":"https://recipe.bluelayer.org/recipe/36058/white-sugar-caramel-sauce"},{"id":"36044","title":"Pumpkin Sweet Potato Bread","ingredients":"pumpkin, raw<br>sweet potato, raw, unprepared<br>water, bottled, generic<br>oil, olive, salad or cooking<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Preheat oven to 325 degrees F (165 degrees C).<br>Grease 2 loaf pans.<br>Mix pumpkin pie filling, sweet potato pie filling, water, and oil together in a bowl; add flour, baking soda, and baking powder.<br>Stir well.<br>Pour mixture into the prepared loaf pans.<br>Bake in the preheated oven until a knife inserted into each loaf comes out clean, about 1 hour.","url":"https://recipe.bluelayer.org/recipe/36044/pumpkin-sweet-potato-bread"},{"id":"35965","title":"No Coffee Pumpkin Latte","ingredients":"pumpkin, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>spices, cinnamon, ground<br>vanilla extract","directions":"Combine pumpkin, milk, sugar, cinnamon, and vanilla in a large saucepan over medium heat.<br>Use a whisk to blend well.<br>Heat to a simmer; do not boil.","url":"https://recipe.bluelayer.org/recipe/35965/no-coffee-pumpkin-latte"},{"id":"35924","title":"Harry Potter Pumpkin Juice","ingredients":"apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>pears, raw<br>pumpkin, raw<br>apples, raw, with skin<br>spices, cinnamon, ground<br>spices, nutmeg, ground","directions":"Blend the ingredients in a blender to properly incorporate.<br>Yes, it's supposed to be a little \"pulpy\", just like it is in WWOHP.","url":"https://recipe.bluelayer.org/recipe/35924/harry-potter-pumpkin-juice"},{"id":"35909","title":"Cinnamon-Sugar Pumpkin Seeds Recipe","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>oil, olive, salad or cooking<br>sugars, granulated<br>spices, cinnamon, ground","directions":"Heat the oven to 375 degrees F and arrange a rack in the middle.<br>Toss 2 cups pumpkin seeds with 2 teaspoons vegetable oil.<br>Roast on a baking sheet, stirring every 5 minutes, until seeds are aromatic, crisp, and browned, about 10 to 15 minutes.<br>While the seeds are still warm, sprinkle 2 tablespoons granulated sugar and 1/4 teaspoon ground cinnamon over them and toss to combine.","url":"https://recipe.bluelayer.org/recipe/35909/cinnamon-sugar-pumpkin-seeds-recipe"},{"id":"35890","title":"Salmon With Pepita-Lime Butter","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>butter, without salt<br>lime juice, raw<br>lime juice, raw<br>spices, chili powder<br>fish, salmon, atlantic, wild, raw<br>salt, table<br>spices, pepper, black","directions":"Toast pepitas (place pepitas in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. )<br>Place toasted pepitas in a small bowl with butter, lime zest, lime juice and chili powder.<br>Generously coat a large nonstick skillet with cooking spray and place over medium heat.<br>Sprinkle salmon with salt and pepper, add to the pan and cook until browned and just cooked through in the center, 2 to 4 minutes per side.<br>Remove the pan from the heat.<br>Transfer the salmon to a plate.<br>Add the butter-lime mixture to the hot pan; stir until the butter is melted.<br>Serve the salmon topped with the sauce.<br>Additional serving suggestions: Serve with wild rice and steamed vegetables.<br>PER SERVING: 259 Calories; 17 g Fat; 5 g Sat; 5 g Mono; 74 mg Cholesterol; 2 g Carbohydrates; 24 g Protein; 0 g Fiber; 360 mg Sodium; 458 mg Potassium.<br>Exchanges: 3 lean meat, 1 fat.<br>TIP: To skin the salmon: Place a salmon fillet on a clean cutting board, skin side down.<br>Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand.<br>Gently push the blade along at a 30 angle, separating the fillet from the skin without cutting through either.","url":"https://recipe.bluelayer.org/recipe/35890/salmon-with-pepita-lime-butter"},{"id":"29174","title":"Pumpkin Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>spices, nutmeg, ground<br>spices, cinnamon, ground<br>spices, ginger, ground<br>butter, without salt<br>pumpkin, raw","directions":"Preheat oven to 400 degrees F (205 degrees C).<br>Butter one large cookie sheet.<br>Stir together the flour, brown sugar, baking powder, salt, nutmeg, cinnamon and ginger.<br>Cut in the butter with a pastry blender until the mixture resembles coarse crumbs.<br>Stir in the pumpkin and mix to form a soft dough.<br>On a lightly floured surface pat the dough out to 1/2 inch thick.<br>Cut out biscuits with a round 2 inch cutter.<br>Place biscuits on the prepared cookie sheet.<br>Bake at 400 degrees F (205 degrees C) for 15 to 20 minutes.<br>Serve warm from the oven.","url":"https://recipe.bluelayer.org/recipe/29174/pumpkin-biscuits"},{"id":"35850","title":"Perfect Pumpkin Seeds","ingredients":"salt, table<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>oil, olive, salad or cooking<br>spices, chili powder","directions":"Bring 1 Tbs.<br>salt and 4 cups water to a boil.<br>Add pumpkin seeds, and boil 10 minutes.<br>Drain, and spread on paper-towel-lined plate or baking sheet to dry and cool.<br>Preheat oven to 400F.<br>Toss pumpkin seeds with oil and spice (if using) in large bowl, and season with 1/4 tsp.<br>salt, if using.<br>Spread in single layer on baking sheet, and bake 10 to 12 minutes, or until crisp and golden, stirring occasionally.<br>Cool before serving.","url":"https://recipe.bluelayer.org/recipe/35850/perfect-pumpkin-seeds"},{"id":"35625","title":"Savory Pumpkin Brown Lentils","ingredients":"lentils, raw<br>soup, vegetable broth, ready to serve<br>pumpkin, raw<br>spices, nutmeg, ground<br>spices, marjoram, dried<br>spices, thyme, dried<br>spices, cinnamon, ground","directions":"Sort through the lentils to remove any stones, twigs, etc.<br>and rinse them under the tap a few times.<br>Bring the broth to a boil then lower the heat.<br>Add the pumpkin and stir until it's completely melded.<br>Add the spices and mix well.<br>Add the lentils and loosely cover the pot, let simmer for about 20 minutes or until the lentils have softened a little bit.<br>Fluff up and serve, salt and pepper to taste.","url":"https://recipe.bluelayer.org/recipe/35625/savory-pumpkin-brown-lentils"},{"id":"35588","title":"Pumpkin Pie Spice Syrup","ingredients":"water, bottled, generic<br>sugars, granulated<br>pumpkin, raw<br>pumpkin, raw","directions":"Combine water and sugar in a medium pot over medium heat.<br>Cook until sugar has completely dissolved.<br>Whisk in remaining ingredients.<br>Cook for about 6 minutes, stirring frequently.<br>Do not allow mixture to come to a boil.<br>Strain syrup through cheesecloth into a large glass measuring cup.<br>Transfer to bottle of your choice and store in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/35588/pumpkin-pie-spice-syrup"},{"id":"35470","title":"Napa Dave's Favorite (Easy) BBQ Sauce","ingredients":"pumpkin, raw<br>spices, pepper, black<br>spices, curry powder<br>spices, chili powder<br>spices, paprika<br>vinegar, distilled<br>spices, pepper, black<br>catsup<br>molasses","directions":"Place all of the dry ingredients into a quart jar with a tight fitting lid.<br>Add vinegar and shake well until mixed.<br>Add remaining ingredients and shake until mixture is thoroughly blended.<br>This sauce may be served room temperature or heated just before serving.","url":"https://recipe.bluelayer.org/recipe/35470/napa-daves-favorite-easy-bbq-sauce"},{"id":"35440","title":"Maple Butter","ingredients":"butter, without salt<br>sugars, brown<br>syrup, maple, canadian<br>pumpkin, raw","directions":"In a medium bowl, mix together the butter, brown sugar, maple syrup and pumpkin pie spice until well blended.<br>Chill in the refrigerator, for about 30 minutes.<br>Form into a roll using waxed paper and store wrapped.<br>It can be frozen for later at this point if desired.","url":"https://recipe.bluelayer.org/recipe/35440/maple-butter"},{"id":"35333","title":"Pumpkin Seed Brittle","ingredients":"butter, without salt<br>sugars, granulated<br>syrups, corn, light<br>leavening agents, baking soda<br>seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Line baking sheet with parchment paper, and grease with butter.<br>Combine sugar and 1/4 cup water in saucepan.<br>Add corn syrup and butter, and bring to a simmer over medium-high heatwatch carefully, as mixture will foam.<br>Simmer 10 minutes, or until mixture turns light caramel color, swirling pot often.<br>Remove from heat, and stir in baking soda and pumpkin seeds.<br>Add dash of salt, if desired.<br>Pour onto prepared baking sheet, spreading with back of wooden spoon.<br>Let cool and harden.<br>Break into pieces, and store in airtight container.","url":"https://recipe.bluelayer.org/recipe/35333/pumpkin-seed-brittle"},{"id":"35268","title":"Summer Squash Gratin","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>salt, table<br>delallo, italian seasoned breadcrumbs,<br>butter, without salt<br>shallots, raw<br>cheese, gruyere<br>spices, pepper, black","directions":"Heat your oven to 400F.<br>Cut the squash into thin (1/8-inch thick) coins.<br>Toss with 1 teaspoon kosher salt and set aside for at least 10 minutes.<br>Drain zucchini in a colander, and if you have time, spread them on a towel for a few minutes to further wick away moisture before placing it in a large mixing bowl.<br>Meanwhile, place breadcrumbs in a small bowl.<br>In a small skillet or saucepan, melt butter and keep cooking it over medium heat until it browns and smells nutty.<br>Carefully pour (in a small drizzle at first) over breadcrumbs and be sure to scrape out any brown bits from the pot.<br>Toss crumbs to evenly coat.<br>Add shallots, gruyere, half the breadcrumbs, and some freshly ground black pepper to the bowl with the summer squash and toss.<br>Transfer to a 9x9-inch (or equivalent; I used a 9-inch round cast-iron skillet) baking dish.<br>Scatter remaining breadcrumbs over the top and bake 35 to 40 minutes, until the squash is tender and the crumbs are crisp.","url":"https://recipe.bluelayer.org/recipe/35268/summer-squash-gratin"},{"id":"35210","title":"Pumpkin Scones","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>spices, cinnamon, ground<br>spices, cloves, ground<br>spices, ginger, ground<br>butter, without salt<br>pumpkin, raw<br>milk, canned, condensed, sweetened<br>egg, white, raw, fresh<br>sweetener, syrup, agave<br>sugars, granulated<br>milk, canned, condensed, sweetened<br>spices, cinnamon, ground<br>spices, ginger, ground<br>spices, cloves, ground","directions":"Preheat oven to 425.<br>Sift dry ingredients together in a large bowl.<br>Cut butter into flour mixture until crumbly, with no discernible chunks of butter.<br>In a small bowl, whisk together pumpkin, milk, and egg.<br>Fold wet ingredients into dry ingredients.<br>Form dough into two balls.<br>Pat each ball into a long rectangle (9x3x1 inch) on a floured surface.<br>With a sharp, floured knife, cut each rectangle into 3 squares, and each square on the diagonal to form triangles.<br>Place the scones on a floured baking sheet and bake for 8-10 minutes.<br>Whisk together ingredients for spiced icing &amp; drizzle over cooled scones.<br>Allow icing to dry (at least 1 hour) before serving.","url":"https://recipe.bluelayer.org/recipe/35210/pumpkin-scones"},{"id":"35125","title":"Pesto Crunch","ingredients":"nuts, almonds<br>nuts, cashew nuts, raw<br>seeds, sunflower seed kernels, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>sauce, pesto, ready-to-serve, refrigerated","directions":"In bowl, combine all ingredients.<br>Toss until well coated.","url":"https://recipe.bluelayer.org/recipe/35125/pesto-crunch"},{"id":"35099","title":"Pumpkin Greek Yogurt (Low Fat)","ingredients":"pumpkin, raw<br>yogurt, greek, plain, nonfat<br>pumpkin, raw<br>sweetener, herbal extract powder from stevia leaf","directions":"Mix all ingredients together.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/35099/pumpkin-greek-yogurt-low-fat"},{"id":"35084","title":"Pumpkin Pie Granola Bars","ingredients":"oats<br>pumpkin, raw<br>spices, cinnamon, ground<br>salt, table<br>sugars, brown<br>pumpkin, raw<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>honey<br>vanilla extract<br>cranberries, dried, sweetened<br>nuts, pecans","directions":"Preheat oven to 350 degrees F.<br>Whisk together the oats, pumpkin pie spice, cinnamon and salt in a large mixing bowl.<br>In a separate bowl, whisk together the honey, brown sugar, pumpkin, applesauce and vanilla extract until smooth.<br>Pour the wet mixture over the oats and mix with a wooden spoon.<br>Stir in the cranberries and pecans.<br>Pour and evenly press the mixture into a coated 8 x 8 pan.<br>Bake for 35 to 40 minutes or until golden brown.<br>Allow to cool, then cut into bars and serve.<br>Store at room temperature in an airtight container.","url":"https://recipe.bluelayer.org/recipe/35084/pumpkin-pie-granola-bars"},{"id":"34926","title":"Gluten Free and Vegan Breakfast Bars","ingredients":"nuts, almonds<br>salt, table<br>leavening agents, baking soda<br>oil, olive, salad or cooking<br>sweetener, syrup, agave<br>vanilla extract<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sunflower seed kernels, dried<br>nuts, almonds<br>raisins, seeded","directions":"In a small bowl, combine almond flour, salt and baking soda.<br>In a large bowl, combine grapeseed oil, agave and vanilla.<br>Stir dry ingredients into wet.<br>Mix in coconut, pumpkin seeds, sunflower seeds, almond slivers and raisins.<br>Grease an 8x8 baking dish with grapeseed oil.<br>Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly.<br>Bake at 350 for 20 minutes.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/34926/gluten-free-and-vegan-breakfast-bars"},{"id":"34885","title":"Brittle with Pumpkin Seeds and Cranberries","ingredients":"butter, without salt<br>sugars, granulated<br>syrups, corn, light<br>salt, table<br>leavening agents, baking soda<br>vanilla extract<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>cranberries, dried, sweetened<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Lightly oil two 15 1/2-inch-long jelly roll pans or a clean, flat work surface, preferably of marble or another cool material.<br>Place the butter in a large heavy-bottomed saucepan over medium heat.<br>When melted, stir in the sugar and corn syrup and raise the heat to high.<br>Clip a thermometer to the side of the pan and cook, stirring constantly, for about 4 minutes, or until the mixture comes to a boil.<br>Continue to boil, stirring constantly, for about 15 minutes, or until the mixture is golden brown and registers 315F on the thermometer.<br>Remove from the heat and stir in the salt and baking soda, taking care, as the soda will cause the mixture to boil up.<br>Stir in the vanilla.<br>Add the pumpkin seeds and cranberries, stirring to thoroughly blend.<br>Pour an equal amount of the hot mixture into each oiled pan (or onto the oiled surface), spreading it out to about 1/4 inch thick with an offset spatula.<br>When the brittle has set, use a sharp chefs knife to crack it into individual pieces.<br>Place one or two wire racks on parchment paper.<br>Place the tempered chocolate in a warmed bowl and, using tongs, dip each piece of brittle into the chocolate, lifting it up to allow the excess chocolate to drip off.<br>Place the chocolate-dipped brittle on the wire racks to set.<br>You may have to dip a couple of times to completely cover the candy.<br>You may also dip only half of each piece.<br>If so, dip on the bias for a more attractive pattern.<br>Let stand for about 30 minutes, or until the chocolate has hardened completely.<br>Serve immediately or store layered in an airtight container, for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/34885/brittle-with-pumpkin-seeds-and-cranberries"},{"id":"34854","title":"Harvest Pumpkin Ball Recipe","ingredients":"pumpkin, raw<br>candies, caramels<br>snacks, popcorn, air-popped (unsalted)<br>water, bottled, generic<br>salt, table","directions":"Combine water, pumpkin pie spice and salt in top of double boiler; mix well.<br>Add in caramels; heat over warm water, stirring often, till smooth.<br>Pour mix over popped corn in large bowl; toss till kernels are well coated.<br>With lightly buttered hands, form into ball.<br>Use green gumdrop to make stem.","url":"https://recipe.bluelayer.org/recipe/34854/harvest-pumpkin-ball-recipe"},{"id":"34825","title":"Pumpkin Nuggets With Vanilla Sauce","ingredients":"pumpkin, raw<br>rice flour, white, unenriched<br>cheese, cottage, creamed, large or small curd<br>sugars, brown<br>spices, nutmeg, ground<br>spices, ginger, ground<br>sugars, granulated<br>leavening agents, baking soda<br>lemon juice, raw<br>spices, cinnamon, ground<br>salt, table<br>milk, canned, condensed, sweetened<br>vanilla extract<br>sugars, granulated<br>spices, nutmeg, ground","directions":"Make the vanilla sauce by whisking the SAUCE ingredients together in a medium size bowl or container.<br>Cover and refrigerate it to chill for now.<br>Mix the NUGGETS by combining the NUGGET ingredients together, preferably with an electric mixer but you can also use a blender or food processor on a low pulse setting.<br>Or just mix by hand with a wooden spoon.<br>The nugget mix should have the same consistency as a thin cookie dough.<br>If it seems runny and keeps sliding off the spoon, add more flour.<br>Use a wooden spoon to place large dollops of the mixture onto a greased cookie sheet (I like to line the pan with foil and use cooking spray.)<br>The yield is about 12-15 large nuggets.<br>Bake for 20-30 minutes or until lightly browned on top.<br>Let cool for at least 10 minutes.<br>Serve with the vanilla sauce and enjoy!<br>They're also tasty with chocolate sauce, fruit sauces, caramel, and tons of other dips and toppings!<br>How about my Pumpkin Fluff Dip if you're not afraid of pumpkin overload?<br>:D.","url":"https://recipe.bluelayer.org/recipe/34825/pumpkin-nuggets-with-vanilla-sauce"},{"id":"34818","title":"Receipe for Dogs with Pancreatitis","ingredients":"soup, chicken broth or bouillon, dry<br>rice flour, white, unenriched<br>seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Combine all the ingredients and add some water to make dough.<br>Roll the dough, having 1/2 inch thickness and cut into desired shapes with a cookie cutter.<br>Bake at 350F.<br>for about 20-25 minutes and then allow it to cool.","url":"https://recipe.bluelayer.org/recipe/34818/receipe-for-dogs-with-pancreatitis"},{"id":"34817","title":"A Very Different Pumpkin Cake","ingredients":"butter, without salt<br>sugars, powdered<br>wheat flour, white, all-purpose, unenriched<br>rice flour, white, unenriched<br>pumpkin, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Heat oven to 180 C.<br>Cream butter and sugar in bowl till fluffy.<br>Add mashed pumpkin, stir well.<br>Add sifted flours, stir well.<br>Fold in coconut milk.<br>Pour into greased 20 cm cake tin.<br>Cook 60 minutes till set - may need longer.<br>Slices better on second day !","url":"https://recipe.bluelayer.org/recipe/34817/a-very-different-pumpkin-cake"},{"id":"34698","title":"Homemade Organic Protein Bars","ingredients":"nuts, almonds<br>seeds, flaxseed<br>nuts, pecans<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>cranberries, dried, sweetened<br>oats<br>honey<br>spices, cinnamon, ground<br>spices, ginger, ground<br>beverages, protein powder whey based<br>beverages, almond milk, unsweetened, shelf stable","directions":"Preheat Oven to 325.<br>Mix everything in a bowl with a spoon until a thick paste forms.<br>Divide into eight parts; then shape into bars.<br>Place on a lightly greased cookie sheet (organic coconut oil) and bake for 10 minutes.<br>Yields approx 8 bars.<br>Wrap individually &amp; store in fridge.<br>They will keep for about 1 week.<br>Remember, these aren't cookies -- they will be dense like a protein bar.<br>But -- oh so much better tasting, less money &amp; better for you than a store bought one.<br>:).","url":"https://recipe.bluelayer.org/recipe/34698/homemade-organic-protein-bars"},{"id":"34693","title":"Jalapeno Pumpkin Seeds Recipe","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>oil, olive, salad or cooking<br>peppers, jalapeno, raw<br>salt, table","directions":"Heat the oven to 375 degrees F and arrange a rack in the middle.<br>Toss 2 cups pumpkin seeds with 2 teaspoons vegetable oil.<br>Roast on a baking sheet, stirring every 5 minutes, until seeds are aromatic, crisp, and browned, about 10 to 15 minutes.<br>Remove from the oven, sprinkle with 1 tablespoon jalapeno powder and 2 teaspoons kosher salt, and toss to combine.","url":"https://recipe.bluelayer.org/recipe/34693/jalapeno-pumpkin-seeds-recipe"},{"id":"34667","title":"Nutty Pumpkin Spice Granola","ingredients":"pumpkin, raw<br>oil, canola<br>sugars, brown<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>spices, ginger, ground<br>spices, cloves, ground<br>salt, table<br>vanilla extract<br>oats<br>seeds, sunflower seed kernels, dried","directions":"Preheat oven to 350F.<br>Combine pumpkin, coconut oil, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt in a medium saucepan over medium heat; bring to a simmer, whisking occasionally to break up any clumps of brown sugar, then turn off heat and add vanilla.<br>Stir together the pumpkin mixture with the oats and sunflower seeds in a large bowl.<br>Spread the mixture in an even layer on a large baking sheet and bake for about 40 to 50 minutes or until the moisture is gone and the granola is golden, toasted, and slightly crunchy, stirring every 10 minutes.<br>Cool completely, and then store in an airtight container at room temperature for up to 3 months.","url":"https://recipe.bluelayer.org/recipe/34667/nutty-pumpkin-spice-granola"},{"id":"34658","title":"My Pumpkin Pie Oatmeal","ingredients":"water, bottled, generic<br>oats<br>pumpkin, raw<br>spices, cinnamon, ground<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Bring water to rapid boil in medium sized saucepan.<br>Add oatmeal, and cook two minutes, stirring frequently.<br>Remove from heat, and add pumpkin.<br>Remove to serving bowls, and add milk, if using.<br>Sprinkle with cinnamon.<br>Serve warm.","url":"https://recipe.bluelayer.org/recipe/34658/my-pumpkin-pie-oatmeal"},{"id":"34610","title":"Dees Pumpkin Pie Oatmeal","ingredients":"oats<br>water, bottled, generic<br>pumpkin, raw<br>pumpkin, raw<br>spices, cinnamon, ground<br>sugars, granulated<br>butter, without salt","directions":"bring water to boil.<br>add pumpkin.<br>add oats.<br>add spices.<br>cook 3 minutes.<br>add sugar.<br>cook 2 minutes more stirring a lot make sure it is your thickness cook until it is.<br>add butter.","url":"https://recipe.bluelayer.org/recipe/34610/dees-pumpkin-pie-oatmeal"},{"id":"34582","title":"Spicy Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>spices, chili powder<br>spices, pepper, red or cayenne<br>salt, table<br>lime juice, raw","directions":"Preheat the oven to 350F.<br>In a medium bowl, combine all the ingredients and toss to coat.<br>Spread on a rimmed baking sheet; bake until puffed and browned, about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/34582/spicy-pumpkin-seeds"},{"id":"34576","title":"Pumpkin Seed Candy","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>sugars, granulated<br>honey<br>butter, without salt","directions":"Heat a large skillet over medium-high heat.<br>Add pepitas; toast, stirring constantly until seeds pop and become slightly golden, about 3 minutes.<br>Transfer to a bowl to cool.<br>Place sugar and honey in a small saucepan.<br>Bring to a boil over medium-high heat, stirring to dissolve sugar, about 3 minutes.<br>Add pepitas, and continue cooking until temperature registers 285 on a candy thermometer, 3 to 4 minutes.<br>Remove from heat, and stir in cold butter.<br>Let the mixture cool to 240, about 4 minutes.<br>Meanwhile, brush the inside of fifteen 1-inch-diameter black paper cups with melted butter, reserving 1 tablespoon.<br>Spoon a scant tablespoon of the honey mixture into each cup.<br>Brush a clean work surface with the remaining butter, and spoon the remaining honey mixture on it so mixture will continue to cool.<br>When remaining candy is stiff and cool enough to handle, about 6 minutes, cut into 3/4-inch pieces with a greased knife.<br>Wrap in cellophane.","url":"https://recipe.bluelayer.org/recipe/34576/pumpkin-seed-candy"},{"id":"34551","title":"Baby Squash with Capers and Parsley","ingredients":"oil, olive, salad or cooking<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>water, bottled, generic<br>capers, canned<br>parsley, fresh<br>lemon juice, raw","directions":"Heat oil in large skillet over medium-high heat.<br>Add squash and water.<br>Cover; cook squash until almost crisp-tender, about 4 minutes.<br>Uncover; stir until liquid evaporates and squash is crisp-tender, about 2 minutes.<br>Transfer to bowl.<br>Add capers, parsley and lemon juice to squash and toss to coat.<br>Season to taste with salt and pepper.<br>Serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/34551/baby-squash-with-capers-and-parsley"},{"id":"34461","title":"Dragon's Breath Snack Mix","ingredients":"corn, sweet, white, raw<br>pretzels, soft, unsalted<br>oil, corn, peanut, and olive<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>butter, without salt<br>honey<br>spices, pepper, red or cayenne<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Heat oven to 300F.<br>Spray 15x10x1-inch baking pan with no-stick cooking spray; set aside.<br>Combine corn snacks, pretzels, peanuts and pumpkin seeds in bowl.<br>Stir together all remaining ingredients except candy-coated kisses in bowl.<br>Pour butter mixture over snack mixture; toss to coat.<br>Spread mixture into prepared pan.<br>Bake, stirring occasionally, 10-12 minutes or until lightly browned.<br>Cool completely.<br>Stir in candy-coated kisses.<br>Store in container with tight-fitting lid.","url":"https://recipe.bluelayer.org/recipe/34461/dragons-breath-snack-mix"},{"id":"34431","title":"Vegan Eggless Ginger Squash Cupcakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>salt, table<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>sugars, granulated<br>spices, ginger, ground<br>spices, cinnamon, ground<br>spices, cloves, ground<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>oil, canola<br>soymilk, original and vanilla, unfortified","directions":"Whisk the flour, salt, baking powder, sugar, and spices together in a bowl.<br>Add the squash puree and oil and whisk well, the dough should be thick and hard to mix now.<br>Add just enough soymilk to make the dough creamy and no flour sticking to the bottom of the bowl, but make sure it's not too runny.<br>Line a cupcake pan with 12 muffin papers and fill each one about halfway.<br>Get another pan and add more papers if you have more batter.<br>Bake at 350F for 25-30 minutes or until the tops have browned and set.<br>Let cool before adding the frosting of your choice.","url":"https://recipe.bluelayer.org/recipe/34431/vegan-eggless-ginger-squash-cupcakes"},{"id":"34415","title":"Yo Pumpkin! Smoothie","ingredients":"pumpkin, raw<br>peaches, yellow, raw<br>yogurt, greek, plain, nonfat<br>spices, cinnamon, ground","directions":"It's best if you start with chilled ingredients, but OK if only the yogurt is cold.<br>Combine all ingredients in blender.<br>Blend until smooth.<br>Pour into glasses and enjoy!","url":"https://recipe.bluelayer.org/recipe/34415/yo-pumpkin-smoothie"},{"id":"34385","title":"Sugar Free, Oatmeal Squares","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>seeds, flaxseed<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>butter, without salt<br>vanilla extract<br>sweetener, syrup, agave<br>water, bottled, generic","directions":"In large bowl mix dry ingredients.<br>thoroughly mix melted butter into dry ingredients.<br>in measuring cup (or small bowl) mix wet ingredients<br>thoroughly mix with dry<br>spread into 8'X8\" baking pan and bake at 375 F for approx 20 minutes.<br>cut into squares, cool and enjoy.","url":"https://recipe.bluelayer.org/recipe/34385/sugar-free-oatmeal-squares"},{"id":"34330","title":"Honey Pumpkin Seeds","ingredients":"butter, without salt<br>honey<br>sugars, brown<br>salt, table<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>sugars, granulated","directions":"Place oven rack in the highest position.<br>Preheat oven to 300 degrees F (150 degrees C).<br>Line a large baking sheet with aluminum foil.<br>Mix butter, honey, brown sugar, and salt together in a bowl; add pumpkin seeds and toss to coat.<br>Spread coated seeds in 1 layer onto the prepared baking sheet.<br>Bake in the preheated oven for 20 minutes.<br>Stir seeds and continue baking for 20 more minutes.<br>Sprinkle seeds with white sugar and bake until lightly browned, about 20 more minutes.<br>Cool seeds and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/34330/honey-pumpkin-seeds"},{"id":"34268","title":"Seasoned Squash/Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>water, bottled, generic<br>salt, table<br>vinegar, distilled<br>butter, without salt<br>dill weed, fresh<br>spices, pepper, black<br>salt, table","directions":"Clean the squash meat off of the seeds, then soak the seeds in the water, salt and vinegar for a couple of hours.<br>Drain and then dry the seeds with a dish towel.<br>Then coat with the melted butter, dill, pepper and salt.<br>Spread on a greased 11x15 pan.<br>Bake at 300 degrees F for 1 hour.<br>Stir occasionally to ensure even browning.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/34268/seasoned-squash-pumpkin-seeds"},{"id":"34198","title":"Halloween Party Mix","ingredients":"oil, olive, salad or cooking<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>nuts, pine nuts, dried<br>cranberries, dried, sweetened<br>cocoa, dry powder, unsweetened<br>spices, pepper, red or cayenne<br>salt, table","directions":"Toss pumpkin seeds in small bowl with oil until coated.<br>Spread seeds in skillet, and heat over medium-high heat.<br>Cook 3 minutes, shaking skillet constantly, or until most of pumpkin seeds swell and pop.<br>Transfer to bowl.<br>Add pine nuts to skillet, and cook 30 seconds, shaking skillet constantly, or until golden flecks appear.<br>Transfer to bowl with pumpkin seeds.<br>Stir in dried cranberries, cocoa nibs, cayenne pepper, and salt, and mix thoroughly.<br>Season with more salt, if desired.","url":"https://recipe.bluelayer.org/recipe/34198/halloween-party-mix"},{"id":"34192","title":"Asian Spiced Chicken With Vanilla Apricot Sauce","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw<br>onions, raw<br>soy sauce made from soy (tamari)<br>lemon juice, raw<br>oil, olive, salad or cooking<br>spices, basil, dried<br>spices, cumin seed<br>spices, ginger, ground<br>spices, pepper, black<br>spinach, raw<br>jams and preserves, apricot<br>orange juice, raw<br>vanilla extract<br>spices, ginger, ground<br>pumpkin, raw","directions":"Combine chicken cubes, onion, soy sauce, lemon juice, olive oil, and spices in medium bowl.<br>Cover and marinate in refrigerator for 15 minutes.<br>Heat large skillet over medium-high heat.<br>Add chicken mixture with marinade and cook 7-10 minutes or until chicken is done.<br>Stir in spinach and cook 1 minute.<br>Drain liquid from pan.<br>Serve over rice.<br>To prepare vanilla sauce, combine all ingredients in a small bowl and microwave for 25 seconds or until warm.<br>Serve sauce on side, or pour over chicken mixture.","url":"https://recipe.bluelayer.org/recipe/34192/asian-spiced-chicken-with-vanilla-apricot-sauce"},{"id":"34191","title":"Pumpkin Pie Smoothie","ingredients":"pumpkin, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>yogurt, greek, plain, nonfat<br>orange juice, raw<br>sugars, granulated<br>pumpkin, raw","directions":"Combine all ingredients in the blender and blend.<br>Enjoy.","url":"https://recipe.bluelayer.org/recipe/34191/pumpkin-pie-smoothie"},{"id":"34176","title":"Homemade Granola","ingredients":"orange juice, raw<br>sugars, brown<br>syrup, maple, canadian<br>sweetener, syrup, agave<br>spices, cinnamon, ground<br>oats<br>nuts, pistachio nuts, raw<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>nuts, almonds<br>cherries, sweet, raw","directions":"Preheat oven to 325 F.<br>In a saucepan over medium high heat add orange juice, brown sugar, maple syrup, agave nectar and cinnamon.<br>Let it simmer until sugar is dissolved and mixture is starting to thicken a little then remove it from the heat.<br>In a large bowl add oats, almonds, pumpkin seeds, pistachios and dried cherries.<br>Pour liquid over it and toss well to coat.<br>Line a baking sheet with a Silpat mat or parchment paper.<br>Pour oat mixture onto the baking sheet.<br>Smooth it out with a spatula.<br>Bake for 35 minutes or until golden brown and well set.<br>**This is a great recipe to customize to your liking.<br>You pick the different combinations of nuts and dried fruit.<br>Even throw in some chocolate chips if youre feeling wild.","url":"https://recipe.bluelayer.org/recipe/34176/homemade-granola"},{"id":"34173","title":"Autumn Apple Crisp","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>sugars, brown<br>pumpkin, raw<br>butter, without salt<br>apples, raw, with skin<br>sugars, granulated<br>orange juice, raw<br>lemon juice, raw","directions":"First, make topping by combining flour, oats, brown sugar and spice in a small bowl; drizzle melted butter over and then toss mixture together with a fork.<br>Set aside.<br>I am a big fan of the pumpkin-pie spice sold by Penzeys, which contains cinnamon, allspice, nutmeg, ginger, mace and cloves, but you can use any spicing you wish for this--traditional would be to use only cinnamon.<br>If your apples are at all tart, you may want to increase the brown sugar in the topping, as well as increase the white sugar mixed in with the apples; it's your call.<br>As for the apples to use, I make this dessert a lot in the autumn when I always have lots of fresh macintosh apples around; it's also very good when made with northern spys.<br>When topping is made and set aside, preheat oven to 375F and get out an 8-inch square baking pan.<br>Peel, core and slice apples to get your 8 cups and place those directly in the baking pan.<br>Sprinkle white sugar and juices over, and toss well.<br>Sprinkle topping over entire surface of apples.<br>Bake in preheated oven for approximately 40 minutes, or until bubbly and the apples are tender (poke with a fork).<br>Let cool for a bit before eating; it's good warm or cool.<br>I serve it warm, with vanilla ice cream.","url":"https://recipe.bluelayer.org/recipe/34173/autumn-apple-crisp"},{"id":"34154","title":"Pumpkin Butter","ingredients":"pumpkin, raw<br>yogurt, greek, plain, nonfat<br>pumpkin, raw<br>sugars, powdered","directions":"Stir all ingredients together well.<br>Store in the refrigerator; will keep for five to six days.","url":"https://recipe.bluelayer.org/recipe/34154/pumpkin-butter"},{"id":"34084","title":"Whole Wheat Pumpkin Pancakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>spices, ginger, ground<br>spices, cloves, ground<br>salt, table<br>seeds, flaxseed<br>water, bottled, generic<br>pumpkin, raw<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Heat skillet to medium heat.<br>Add nonstick cooking spray to the skillet if not using a nonstick skillet.<br>Whisk flour, Splenda brown sugar, baking powder, spices, and salt in a large mixing bowl and set aside.<br>In a medium bowl whisk together flax seed, water, pumpkin, milk, and applesauce.<br>Add the wet ingredients to the dry ingredients and stir just until combined.<br>Use a 1/4 cup measure to drop pancakes onto the heated skillet.<br>Cook 3-5 minutes on one side, flip, and cook the other side another 3-5 minutes.<br>Makes about 16 pancakes.","url":"https://recipe.bluelayer.org/recipe/34084/whole-wheat-pumpkin-pancakes"},{"id":"34001","title":"Pecan Cinnamon Crust","ingredients":"nuts, pecans<br>oats<br>wheat flour, white, all-purpose, unenriched<br>spices, cinnamon, ground<br>salt, table<br>oil, canola<br>syrup, maple, canadian","directions":"Preheat oven to 350.<br>Lightly spray a 9 inch pie plate with non stick spray.<br>Toast pecans on cookie sheet for 7 - 10 mintues, or until the smell of nuts fills the kitchen.<br>Combine oats, flour, toasted pecans, cinnamon and salt in food processor or blender, and pulse until mixture becomes a coarse meal.<br>Pour in oil and maple syrup and pulse until wet and dry are just combined.<br>(I used a blender to pulse the dry, and then mixed in the oil and syrup by hand in a bowl so it wouldn't get stuck in the bottom of the blender).<br>Press the mixture into a prepared pie plate.<br>I like to use the bottom of a glass to press the crust down evenly on the bottom and sides.<br>Bake for 10 minutes, then set aside to cool.<br>Fill with your favorite pie filling: mine is PUMPKIN.","url":"https://recipe.bluelayer.org/recipe/34001/pecan-cinnamon-crust"},{"id":"33994","title":"Toddler Yottage Plus","ingredients":"yogurt, greek, plain, nonfat<br>cheese, cottage, creamed, large or small curd<br>goji berries, dried<br>cauliflower, raw<br>seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Throw all of the ingredients into a toddler-safe bowl and mix.<br>Serve immediately.<br>If you don't have the purees made, simply throw some thawed frozen raspberries (or other fruit of choice) in a blender or food processor for 2 minutes and blend until smooth.<br>For the veggies, simply steam the sliced yellow squash for about 5 minutes and throw in the blender or food processor and blend until smooth, about 2 minutes.<br>Store in freezer bags in the freezer and fridge for quick and easy use.<br>NOTE: Sometimes frozen berries can be a bit tart.<br>If you feel it's not sweet enough, you can add a tiny bit of whichever type of sweetener you allow your child to have.","url":"https://recipe.bluelayer.org/recipe/33994/toddler-yottage-plus"},{"id":"33981","title":"Pumpkin Ginger Soup Recipe elanaspantry","ingredients":"pumpkin, raw<br>soup, chicken broth or bouillon, dry<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sweetener, herbal extract powder from stevia leaf<br>lemon juice, raw<br>spices, ginger, ground","directions":"In a vita-mix, combine pumpkin, chicken stock and coconut milk and process on high until smooth<br>Blend in stevia, lemon juice and ginger<br>Place mixture in a pot and bring to a boil then reduce to a simmer and cook for 5 minutes<br>Serve","url":"https://recipe.bluelayer.org/recipe/33981/pumpkin-ginger-soup-recipe-elanaspantry"},{"id":"33958","title":"Whole Wheat Pumpkin Drop Biscuits","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vinegar, distilled<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>spices, nutmeg, ground<br>butter, without salt<br>pumpkin, raw","directions":"Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.<br>In a measuring cup, add milk and vinegar; mix until combined.<br>Set aside.<br>In a large bowl, mix together whole wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and nutmeg.<br>Add butter, and with the back of a fork, break up the butter until the flour resembles coarse crumbs.<br>In a medium bowl, add milk mixture and pumpkin.<br>Whisk together until combined.<br>Pour pumpkin mixture into flour mixture and stir until just combined.<br>Do not over-stir.<br>Drop about 13 cup of batter about 2 apart onto prepared baking sheet.<br>Bake in oven for 1215 minutes, until lightly golden brown.<br>Let cool for 5 minutes, serve warm.<br>Serve with honey butter or a drizzle of honey.<br>Can be frozen for up to 3 months.","url":"https://recipe.bluelayer.org/recipe/33958/whole-wheat-pumpkin-drop-biscuits"},{"id":"33556","title":"Egyptian Pumpkin Pie (A.k.a Kar Assaly)","ingredients":"pumpkin, raw<br>sugars, granulated<br>butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>raisins, seeded<br>nuts, walnuts, english","directions":"Peel crust from pumpkin.<br>Cut pumpkin into large cubed pieces.<br>Place the pumpkin pieces in a large deep pot.<br>Then Add sugar and couple tablespoons of water and heat over low heat until tender.<br>Remove pumpkin pieces from pot and reserve sugar and liquid left in the pot.<br>Mash pumpkin well and spread into a baking dish.<br>( you can use a samll pyrax dish, like a lasagna tray) Sprinkle raisins and nuts on top.<br>In a medium saucepan, melt butter over medium heat.<br>Add flour and stir until smooth.<br>Add milk whisking frequently to avoid any clumps.<br>Add reserved sugar liquid from boiling the pumpkin and bring to boil (you may want to add some sugar here if you find cream sauce not as sweet as you like).Pour sweet bechamel sauce over mashed pumpkin.<br>Heat oven to 200C Bake dish for 30-40 minutes until surface becomes golden.<br>Serve hot.","url":"https://recipe.bluelayer.org/recipe/33556/egyptian-pumpkin-pie-a-k-a-kar-assaly"},{"id":"16893","title":"Yellow Squash with Fresh Basil and Toasted Pecans","ingredients":"nuts, pecans<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>oil, olive, salad or cooking<br>spices, basil, dried","directions":"Toast pecans in dry skillet over medium-high heat 4 to 6 minutes, or until golden brown and fragrant, shaking pan often.<br>Set aside to cool.<br>Fill large pot with 1 inch water.<br>Set steamer basket in pot, cover, and bring water to a boil.<br>Place squash in basket.<br>Cover, reduce heat to medium low, and steam 4 to 6 minutes, or until squash is tender.<br>Transfer squash to large bowl.<br>Toss with olive oil, basil and pecans.<br>Serve hot, or at room temperature.","url":"https://recipe.bluelayer.org/recipe/16893/yellow-squash-with-fresh-basil-and-toasted-pecans"},{"id":"33508","title":"Toasted Pumpkin Seeds","ingredients":"oil, olive, salad or cooking<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>salt, table","directions":"In a medium skillet, heat the oil over moderately high heat.<br>When the oil is hot, add the pumpkin seeds and cook until puffed and browned, about 3 minutes; if they start popping, cover the skillet.<br>Transfer the pumpkin seeds to paper towels to drain.<br>Sprinkle with salt, let cool and serve.","url":"https://recipe.bluelayer.org/recipe/33508/toasted-pumpkin-seeds"},{"id":"33447","title":"Pumpkin Bread Machine Loaf","ingredients":"water, bottled, generic<br>pumpkin, raw<br>margarine, regular, 80% fat, composite, stick, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, brown<br>spices, cinnamon, ground<br>spices, cloves, ground<br>spices, nutmeg, ground<br>salt, table<br>spices, ginger, ground<br>wheat flours, bread, unenriched<br>leavening agents, yeast, baker's, active dry","directions":"Place ingredients in bread machine pan in the order suggested by the manufacturer.<br>Select basic setting.<br>Start.","url":"https://recipe.bluelayer.org/recipe/33447/pumpkin-bread-machine-loaf"},{"id":"33400","title":"Spiced Cocktail Nuts","ingredients":"spices, caraway seed<br>mustard, prepared, yellow<br>spices, cumin seed<br>butter, without salt<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>nuts, walnuts, english<br>nuts, almonds","directions":"Over medium heat in a medium nonstick skillet, toast seeds until they pop, 1 to 2 minutes.<br>Add butter bits and melt them.<br>Add pumpkin seeds and nuts to the pan and toast, tossing and turning the mixture to heat and toast.<br>Remove to a serving dish.","url":"https://recipe.bluelayer.org/recipe/33400/spiced-cocktail-nuts"},{"id":"33190","title":"Chicken Soup","ingredients":"oil, olive, salad or cooking<br>chicken, broiler or fryers, breast, skinless, boneless, meat only, raw<br>soup, chicken broth or bouillon, dry<br>lemon juice, raw<br>salt, table<br>spices, pepper, black<br>squash, summer, zucchini, includes skin, raw<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>beans, snap, green, raw<br>asparagus, raw","directions":"Heat the oil in a large skillet.<br>Add the chicken and cook well over medium heat.<br>Combine the chicken, chicken stock, and lemon juice in a large saucepan.<br>Add the salt and pepper and simmer for 20 minutes.<br>Add the zucchini, squash, green beans, and asparagus.<br>Cook for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/33190/chicken-soup"},{"id":"33058","title":"Pumpkin Bars","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spices, cinnamon, ground<br>salt, table<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>syrup, maple, canadian<br>water, bottled, generic<br>vanilla extract<br>butter, without salt<br>syrup, maple, canadian<br>sweetener, herbal extract powder from stevia leaf<br>nuts, almonds<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>wheat flour, white, all-purpose, unenriched<br>oats<br>spices, cinnamon, ground<br>salt, table<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sugars, brown","directions":"Preheat oven to 375 F spray an 8x8-inch pan with cooking spray; set aside.<br>For the base: In a large bowl add oat flour, oats, baking powder, cinnamon and salt.<br>Stir.<br>Add the applesauce, maple syrup, water and vanilla and mix well.<br>Pour batter into the prepared pan and push down firmly with fingers to smooth out.<br>In a small bowl add pumpkin butter, maple syrup and stevia.<br>Mix to combine then spread over top of the oat mixture.<br>In a separate bowl add almond meal, shredded coconut, 1/4 cup oat flour, 1/4 cup oats, cinnamon and salt.<br>Mix well.<br>Add coconut oil and coconut sugar.<br>Crumble mixture with your hands.<br>Sprinkle over top of the pumpkin mixture.<br>Bake for 30-35 minutes or until the top is slightly golden and firm.<br>Remove it from the oven and allow to cool for at least 30 minutes before cutting into squares.<br>Notes:<br>To make oat flour: add oats into a food processor and process until it turns to flour, about 30 seconds.<br>I recommend refrigerating the bars after they cool to become more firm.<br>You can leave them out on the counter the next day!<br>Calories per bar: 92.4, Fat: 3.1, Cholesterol: 0, Sodium: 175,7, Potassium: 70.7, Carbs: 14.8, Fiber: 1.9, Sugar: 3.8, Protein: 2.2","url":"https://recipe.bluelayer.org/recipe/33058/pumpkin-bars"},{"id":"32978","title":"Healthy Breakfast Bars","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>cranberries, dried, sweetened<br>nuts, walnuts, english<br>seeds, sunflower seed kernels, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>honey<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spices, cinnamon, ground<br>sugars, brown","directions":"Switch oven onto 150F C. Line a large baking tray with baking paper and spray with spray and cook.<br>In a large bowl mix together all the dry ingredients, except for the cinnamon and sugar.<br>In a small pot heat the honey, sugar milk and butter.<br>Once sugar is dissolved add cinnamon.<br>Pour wet ingredients into dry and mix well.<br>Press down into cookie tray with back of spoon or your hand.<br>Bake for 30 minutes at 150 C. Cool slightly and slice into squares.<br>Wait for them to be completely cold before removing from tray.<br>Store in airtight cookie jar","url":"https://recipe.bluelayer.org/recipe/32978/healthy-breakfast-bars"},{"id":"32919","title":"Herbed Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>oil, olive, salad or cooking<br>salt, table<br>spices, rosemary, dried<br>spices, basil, dried","directions":"Rinse seeds well in cold water, removing all of the fibrous strings and pat thoroughly dry.<br>Transfer to a large bowl and add the oil and salt, rosemary and basil, stirring well to coat.<br>Spread seeds on a baking sheet in a single layer.<br>Bake at 350 degrees until crisp and golden, 12 to 15 minutes.<br>Taste for seasoning add more salt if desired.<br>Variation 1 - For Spicy Seeds: Use 1 teaspoon salt and 2 teaspoons chili powder.<br>Variation 2 - For Indian Seeds: Use 1 tablespoons curry powder, a pinch of cayenne pepper and 1 teaspoon salt.","url":"https://recipe.bluelayer.org/recipe/32919/herbed-pumpkin-seeds"},{"id":"32907","title":"Our Take on the Pumpkin Pie","ingredients":"wheat flour, white, all-purpose, unenriched<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)<br>seeds, flaxseed<br>water, bottled, generic<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>tofu, raw, regular, prepared with calcium sulfate<br>egg substitute, powder<br>pumpkin, raw<br>sugars, granulated<br>spices, cinnamon, ground<br>salt, table","directions":"For the crust:<br>In a large bowl whisk the flour and sea salt together.<br>In a separate bowl or a liquid measuring cup add the coconut milk to the coconut oil and mix with a fork.<br>Add the coconut oil mixture to the flour mixture.<br>Toss with a fork until mostly combined.<br>Use your hands to combine and bring dough together into a ball.<br>Place pie dough in a 9 inch pie plate.<br>Press dough into bottom of pie plate and onto the sides.<br>Flute the edges of the pie dough.<br>Fill with pumpkin pie filling (recipe below) and bake according to pie directions below.<br>For the flax egg substitute:<br>In a blender add flax seeds and warm water.<br>Allow flax seeds and warm water to sit for 15 minutes before blending.<br>Then turn blender to high and blend until gelatinous and flax seeds arent visible.<br>Turn off blender and remove flax egg substitute from blender.<br>Reserve the portion of flax egg substitute for the pie (2 tablespoons) and refrigerate the remaining for another use (they will keep refrigerated for approximately 2 weeks).<br>For the pie: Preheat oven to 425 F.<br>Into the blender add the coconut milk, next the soft tofu, and then 2 tablespoons flax egg substitute.<br>Pulse a few times to mix together.<br>Turn off blender.<br>Add pumpkin puree, sugar, cinnamon and salt to blender and blend until mixed.<br>Add the blended pumpkin pie filling into prepared crust and place in the preheated oven.<br>Bake at 425 F for 15 minutes.<br>Turn oven temperature down to 350 F and continue to bake 45-60 minutes.<br>Note: The flax egg recipe listed will yield 6 tablespoons flax eggs.<br>1 tablespoon of flax egg substitutes for 1 large egg.","url":"https://recipe.bluelayer.org/recipe/32907/our-take-on-the-pumpkin-pie"},{"id":"32882","title":"Pumpkin Pie Oatmeal","ingredients":"oats<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>pumpkin, raw<br>sugars, brown<br>pumpkin, raw<br>nuts, pecans","directions":"Add oats, milk, vanilla extract, pumpkin puree, brown sugar, and pumpkin pie spice to a medium microwavable-safe bowl.<br>Stir to combine.<br>Microwave on medium power for 2-3 minutes, or until oats reach your desired consistency.<br>Remove from the microwave and stir.<br>Add chopped pecans and/or a splash of milk, if desired.<br>Serve immediately.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/32882/pumpkin-pie-oatmeal"},{"id":"32801","title":"All Purpose Quick Mix With 28 Variations","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>butter, without salt","directions":"Blend flours, baking powder and salt.<br>Cut butter or margarine into flour mixture until it resembles coarse cornmeal.<br>Store tightly covered in refrigerator or freezer until needed.<br>To prepare a variation: Mix together baking mix and additional ingredients listed in one of the variations.<br>Spread batter in a 13x9 inch loaf pan and bake at 350 degrees for 30 minutes or until done.<br>You may also make as muffins; baking time will be shorter.<br>There are 28 variations of what you can do with this mix: Variations include almond, apple, apricot, banana, blueberry, butterscotch chip, carrot, chocolate or carob chip, coconut, cranberry, date, fig, granola, lemon, orange, peach, pineapple, peanut, pear, pecan, pineapple, prune, pumpkin, raisin, spice, yam, walnut, yogurt &amp; zucchini---with this same mix as the base for all of them!<br>HERE ARE THE VARIATIONS:.<br>SWEET POTATO OR YAM: 3 1/2 cup quick mix 1 teaspoons Cinnamon 1/2 teaspoons allspice 1 cup chopped 1 cup mashed, cooked sweet potato nuts 1 egg 2/3 cup honey - 1/3 cup milk OR 3/4 cup sugar - 1/2 cup milk.<br>WALNUT: 3 1/2 cup quick mix 1 cup chopped walnuts 1 egg 2/3 cup honey - 1 cup milk OR 3/4 cup sugar - 1 1/4 cup milk.<br>YOGURT: 3 1/2 cup quick mix 1/2 teaspoons Baking soda 1 cup chopped nuts 1 cup yogurt, any flavor 1 egg 2/3 cup honey - 1/2 cup milk OR 3/4 cup sugar - 2/3 cup milk.<br>ZUCCHINI: 3 1/2 cup quick mix 1 teaspoons Cinnamon 1 cup chopped nuts 1 cup shredded zucchini 1 egg 2/3 cup honey - 2/3 cup milk OR 3/4 cup brown sugar, firmly packed - 1 cup milk.<br>ALMOND: 3 1/2 cup quick mix 1 teaspoons almond extract 1 cup sliced almonds 1 egg 2/3 cup honey - 1 cup milk OR 3/4 cup sugar - 1 1/4 cup milk.<br>APPLE: 3 1/2 cup quick mix 1 teaspoons Cinnamon 1 cup chopped nuts 1 cup apple, shredded 1 egg 2/3 cup honey - 2/3 cup milk or apple juice OR 3/4 cup brown sugar, firmly packed - 1 cup milk or apple juice.<br>APRICOT: 3 1/2 cup quick mix 1 cup chopped nuts 1 cup diced, dried apricots 1 egg 3/4 cup honey - 3/4 cup apricot nectar OR 1 cup sugar - 1 cup apricot nectar.<br>BANANA: 3 1/2 cup quick mix 1 cup chopped nuts 1 cup mashed bananas 1 egg 2/3 cup honey - 1/3 cup milk OR 3/4 cup sugar - 1/2 cup milk.<br>BLUEBERRY: 3 1/2 cup quick mix 1 teaspoons grated orange peel 1 cup chopped nuts 1 cup blueberries 1 egg 2/3 cup honey - 1 cup orange juice OR 3/4 cup sugar - 1 cup orange juice.<br>BUTTERSCOTCH CHIP: 3 1/2 cup quick mix 1 teaspoons vanilla 1 cup chopped nuts 1 cup butterscotch chips 1 egg 2/3 cup honey - 1 cup milk OR 3/4 cup brown sugar, firmly packed - 1 1/4 cup milk.<br>CARROT: 3 1/2 cup quick mix 1 teaspoons Cinnamon 1 cup chopped nuts 1 cup grated carrot 1 egg 2/3 cup honey - 2/3 cup milk OR 3/4 cup brown sugar, firmly packed - 1 cup milk.<br>CHOCOLATE OR CAROB CHIP: 3 1/2 cup quick mix 1 cup chopped nuts 1 cup chcolate or carob chips 1 egg 2/3 cup honey - 1 cup milk OR 3/4 cup sugar - 1 1/4 cup milk.<br>COCONUT: 3 1/2 cup quick mix 1 cup chopped nuts 3/4 cup coconut 1 egg 2/3 cup honey - 1 cup milk OR 3/4 cup brown sugar, firmly packed - 1 1/4 cup milk.<br>CRANBERRY: 3 1/2 cup quick mix 1 Tbsp grated orange peel 1 cup chopped nuts 3/4 cup cranberries, chopped 1 egg 2/3 cup honey - 3/4 cup orange juice OR 3/4 cup brown sugar, firmly packed - 1 cup orange juice.<br>DATE: 3 1/2 cup quick mix 1 Tbsp grated orange peel 1 cup chopped nuts 1 cup dates, chopped 1 egg 2/3 cup honey - 3/4 cup orange juice OR 3/4 cup sugar - 1 cup orange juice.<br>FIG: 3 1/2 cup quick mix 1/2 teaspoons Cinnamon 1/2 teaspoons allspice 1 cup chopped nuts 1 cup chopped, dried figs 1 egg 2/3 cup honey - 3/4 cup orange juice OR 3/4 cup sugar - 1 cup orange juice.<br>GRANOLA: 3 1/2 cup quick mix 1 cup granola 1 egg 2/3 cup honey - 1 cup milk, apple, or orange juice OR 3/4 cup sugar - 1 1/4 cup milk, apple, or orange juice.<br>LEMON: 3 1/2 cup quick mix 2 Tbsp grated lemon peel 1 cup chopped nuts 1 egg 2/3 cup honey - 1 cup milk OR 3/4 cup sugar - 1 1/4 cup milk.<br>ORANGE: 3 1/2 cup quick mix 2 Tbsp grated orange peel 1 cup chopped nuts 1 egg 2/3 cup honey - 1 cup orange juice OR 3/4 cup sugar - 1 1/4 cup orange juice.<br>PEACH: 3 1/2 cup quick mix 1 teaspoons Cinnamon 1 cup chopped nuts 1 cup diced, dried peaches 1 egg 2/3 cup honey - 3/4 cup orange juice OR 3/4 cup sugar - 1 cup orange juice.<br>PEANUT: 3 1/2 cup quick mix 1 cup chopped peanuts 1 egg 2/3 cup honey - 1 cup milk OR 3/4 cup brown sugar, firmly packed - 1 1/4 cup milk.<br>PEAR: 3 1/2 cup quick mix 1 teaspoons Cinnamon 1 cup chopped nuts 1 cup diced, dried pears 1 egg 2/3 cup honey - 3/4 cup orange juice OR 3/4 cup sugar - 1 cup orange juice.<br>PECAN: 3 1/2 cup quick mix 1 cup chopped pecans 1 egg 2/3 cup honey - 1 cup milk OR 3/4 cup brown sugar, firmly packed - 1 1/4 cup milk.<br>PINEAPPLE: 3 1/2 cup quick mix 1 Tbsp grated orange peel 1 cup chopped nuts 2/3 cup drained, crushed pineapple 1 egg 2/3 cup honey - 2/3 cup orange juice OR 3/4 cup brown sugar, firmly packed - 3/4 cup orange juice.<br>PRUNE: 3 1/2 cup quick mix 1 Tbsp grated orange peel 1 cup chopped nuts 1 cup chopped, dried prunes 1 egg 2/3 cup honey - 3/4 cup prune juice OR 3/4 cup sugar - 1 cup prune juice.<br>PUMPKIN: 3 1/2 cup quick mix 1 teaspoons cinnamon 1/2 teaspoons allspice 1 cup chopped nuts 1 cup canned pumpkin 1 egg 2/3 cup honey - 1/3 cup milk OR 3/4 cup sugar - 1/2 cup.<br>RAISIN: 3 1/2 cup quick mix 1 cup chopped nuts 1 cup raisins 1 egg 2/3 cup honey - 3/4 cup milk or orange juice OR 3/4 cup sugar - 1 cup milk or orange juice.<br>SPICE: 3 1/2 cup quick mix 1/2 teaspoons Cinnamon 1/2 teaspoons nutmeg 1/4 teaspoons cloves 1 cup chopped nuts 1 egg 2/3 cup honey - 1 cup milk OR 3/4 cup sugar - 1 1/4 cup milk.","url":"https://recipe.bluelayer.org/recipe/32801/all-purpose-quick-mix-with-28-variations"},{"id":"32639","title":"Pumpkin Pie Shake","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>ice creams, vanilla<br>pumpkin, raw<br>pumpkin, raw","directions":"Dissolve sugar in the milk in a measuring cup.<br>Combine milk and sugar mixture with ice cream, pumpkin and spice in a blender on high speed.<br>Blend until smooth, stir if necessary, and pour shake into chilled glasses.","url":"https://recipe.bluelayer.org/recipe/32639/pumpkin-pie-shake"},{"id":"32609","title":"Pumpkin Date Biscuits","ingredients":"water, bottled, generic<br>dates, deglet noor<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>oats<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>pumpkin, raw<br>pumpkin, raw<br>sugars, granulated<br>yogurt, greek, plain, nonfat<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>honey<br>spices, cinnamon, ground","directions":"Preheat oven to 375 degrees F.<br>In a small sauce pan, place water and dates and gently simmer.<br>As the dates simmer and soften, combine the flours, oats, baking powder, salt and pumpkin spice and mix well.<br>In a separate bowl, whisk the pumpkin, sugar, yogurt and milk together.<br>Gently stir in your dry ingredients, being careful not to over mix.<br>By now the dates should be nice and soft.<br>Remove them from whatever water is left and pour into a food processor along with the honey and cinnamon.<br>(I used a mini food processor but a larger one or even a blender would work.)<br>Puree until smooth.<br>Using a 1/4 cup, scoop the dough onto greased cookie sheets.<br>Using a spoon, press a small dent into the center of each biscuit and fill with the date puree.<br>Bake at 375 degrees F for approximately 18 minutes or until an inserted toothpick comes out clean.<br>Note: I got 9 biscuits out of this recipes at 165 calories a piece.","url":"https://recipe.bluelayer.org/recipe/32609/pumpkin-date-biscuits"},{"id":"32606","title":"Zucchini and Yellow Squash with Pesto","ingredients":"spices, basil, dried<br>cheese, parmesan, hard<br>nuts, pine nuts, dried<br>salt, table<br>lemon juice, raw<br>oil, olive, salad or cooking<br>squash, summer, zucchini, includes skin, raw<br>seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"In a food processor puree together basil, Parmesan, pine nuts, salt, lemon juice, and oil until smooth and season with pepper.<br>With a mandoline or other manual slicer, cut zucchini and yellow squash lengthwise into very thin slices.<br>Arrange slices in one layer, overlapping them slightly, on 2 large platters and drizzle pesto over slices.<br>Chill zucchini and yellow squash, covered, at least 1 hour, to allow dressing to be absorbed, and up to 1 day.","url":"https://recipe.bluelayer.org/recipe/32606/zucchini-and-yellow-squash-with-pesto"},{"id":"32569","title":"Herbed Squash Carrot Medley Recipe","ingredients":"water, bottled, generic<br>oil, olive, salad or cooking<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>carrots, raw<br>onions, raw<br>spices, thyme, dried<br>spices, oregano, dried<br>salt, table<br>spices, pepper, black<br>parsley, fresh<br>butter, without salt","directions":"Pour water into saucepan.<br>Add in squash, carrot and onion.<br>Cover and simmer 5 min.<br>Add in remaining ingredients, coer and cook, stirring occasionally.<br>Just till tender.<br>Don't overcook.<br>I do this in a heavy skillet.<br>This can be frzn to use later.","url":"https://recipe.bluelayer.org/recipe/32569/herbed-squash-carrot-medley-recipe"},{"id":"32535","title":"Blackberry Buttermilk Smoothies","ingredients":"blackberries, raw<br>milk, buttermilk, fluid, cultured, lowfat<br>honey<br>salt, table","directions":"Combine the chilled blackberries with the chilled buttermilk, honey, and salt in a blender and puree until the mixture is smooth.<br>Refrigerate until well-chilled, about 15 minutes.<br>Pour the smoothies into tall glasses and serve.Find more breakfast recipes on Delish!Pancake RecipesEgg RecipesMuffin Recipestable.addendum {width:630px; margin:0px; padding:0px;} table.addendum tr td {text-align:center; width:150px; padding-right:60px;} table.addendum tr td.last {text-align:center; width:150px; padding-right:0px;} More recipes like this Buttermilk Panna Cotta with Blackberry Sauce Blackberry Pie Fresh Blackberry Pie Rhubarb and Blackberry Snack Cake Old Bachelor's Jam and Blackberry Tart From: Comment Join the conversation Share Tweet Pin E-mail What do you think?More FromMeals &amp; Cooking Meals &amp; Cooking Oct 20, 2015 @ 12:18 AM Share Share Tweet Pin E-mail This Pumpkin Cheesecake Brownie Bar Is Fall's Fudgiest Dessert It's three insane desserts in one.<br>By Lindsay Funston Recipes Oct 20, 2015 @ 12:06 AM Share Share Tweet Pin E-mail 5 Jaw-Dropping Glow-In-The-Dark Treats One secret ingredient gives these snacks and drinks their awesomely eerie glowand yes, it's totally edible.<br>By Candace Braun Davison Dessert Oct 19, 2015 @ 7:01 PM Share Share Tweet Pin E-mail Pumpkin Cheesecake Brownie Bars Total Time: 6hrs 15min Level: Easy With a fudgy brownie bottom and rich layer of pumpkin cheesecake, these bars are on the must-make list for fall.<br>Appetizers Oct 19, 2015 @ 5:58 PM Share Share Tweet Pin E-mail Garlic-Parmesan Pretzels Total Time: 7min Level: Easy They're pretty much like pretzel garlic knots.<br>Meals &amp; Cooking Recipes smoothie recipes blackberry recipes fruit smoothiesOn the Go?<br>Easy Smoothies Even You Have Time For30 Delicious Fruit Smoothie Recipes Juices and Smoothies That Will Keep You Lean and GreenAt-Home Fish Fry: 15 Recipes to Make During Lent15 MyPlate-Inspired, Healthy 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All Rights Reserved.Privacy PolicyYour California Privacy RightsTerms of UseSite Map var JS_BASE_TRANSLATIONS = {\"locales\":{\"locale\":\"en_EN\",\"fallbackLocales\":\"en_EN\"},\"en_EN\":{\"translation\":{\"LANG_TYPE_TO_SEARCH\":\"Type to Search\",\"LANG_PRESS_ENTER_TO_SEARCH\":\"Press enter to search\",\"LANG_PRESS_ENTER_OR_SELECT_ONE_OF_THE_SUGGESTIONS_BELOW_TO_SEARCH\":\"Press enter or select one of the suggestions below to search\",\"LANG_LOAD_MORE_STORIES\":\"Load more stories\",\"LANG_LOADING_MORE_STORIES\":\"Loading more stories\"}}};","url":"https://recipe.bluelayer.org/recipe/32535/blackberry-buttermilk-smoothies"},{"id":"32466","title":"Pumpkin Pudding","ingredients":"vanilla extract<br>pumpkin, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pumpkin, raw","directions":"Combine all ingredients.<br>Mix 2 minutes.<br>Refrigerate.<br>Serving is one cup.","url":"https://recipe.bluelayer.org/recipe/32466/pumpkin-pudding"},{"id":"32445","title":"Spicy Squash Pickles","ingredients":"squash, summer, zucchini, includes skin, raw<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>salt, table<br>onions, raw<br>water, bottled, generic<br>vinegar, cider<br>syrup, maple, canadian<br>spices, pepper, red or cayenne","directions":"Place a wire rack on a baking sheet.<br>Arrange zucchini and squash slices on rack; sprinkle with 1 teaspoon salt.<br>Let stand 30 minutes.<br>Rinse well under cold water; pat dry with paper towels.<br>Place zucchini, squash, and onion in a medium glass bowl.2.<br>Combine remaining 1 teaspoon salt, 1 cup water, and remaining ingredients in a small saucepan; bring to a boil, and pour over vegetables.<br>Weigh down vegetables with a plate.<br>Cover and refrigerate at least 2 hours or overnight.<br>Drain or serve with a slotted spoon.","url":"https://recipe.bluelayer.org/recipe/32445/spicy-squash-pickles"},{"id":"32433","title":"Pumpkin Puree","ingredients":"sugars, granulated","directions":"Preheat the oven to 425F.<br>Place the pumpkin cut side down on a baking pan; roast until tender, 50 to 60 minutes.<br>Remove from the oven; let cool.<br>Using a large spoon, scrape out and discard seeds.<br>Remove the flesh; transfer to the bowl of a food processor.<br>Process until completely pureed without any solid pieces, about 1 minute.<br>Transfer to a bowl.<br>Refrigerate up to several days or freeze up to 1 month.","url":"https://recipe.bluelayer.org/recipe/32433/pumpkin-puree"},{"id":"32425","title":"Glazed Banana Squash Recipe","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>butter, without salt<br>water, bottled, generic<br>orange juice, raw<br>jams and preserves, apricot<br>spices, cloves, ground<br>salt, table<br>spices, pepper, black","directions":"Using a vegetable peeler or possibly knife, remove peel from squash.<br>Cut squash into 1/4 inch cubes.<br>Heat butter over medium heat.<br>Add in squash and 2 Tbsp.<br>water.<br>Stir, cover and cook over medium heat 4-5 min or possibly till just tender and liquid is absorbed.<br>Stir several times, adding more water if necessary to keep squash from sticking.<br>Reduce heat to low and stir in orange juice concentrate, jam, cloves, salt and pepper.<br>Stir till squash is proportionately glazed.<br>Serves 4-6.","url":"https://recipe.bluelayer.org/recipe/32425/glazed-banana-squash-recipe"},{"id":"32384","title":"Whole Wheat Carrot-Raisin Muffins","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>pumpkin, raw<br>salt, table<br>yogurt, greek, plain, nonfat<br>oil, olive, salad or cooking<br>honey<br>vanilla extract<br>orange juice, raw<br>carrots, raw<br>raisins, seeded","directions":"Preheat an oven to 350 degrees F (175 degrees C).<br>Grease 14 muffin cups, or line with paper muffin liners.<br>Combine flour, baking soda, pumpkin pie spice, and salt in a bowl.<br>Whisk together yogurt, vegetable oil, honey, vanilla extract, and orange juice in a separate bowl.<br>Gently fold carrots into the yogurt mixture.<br>Stir yogurt mixture into the flour mixture until just combined.<br>Gently fold raisins into the batter.<br>Scoop batter into prepared muffin cups until nearly full.<br>Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 13 minutes.<br>Cool in the pans for 10 minutes before removing to cool completely on a wire rack.","url":"https://recipe.bluelayer.org/recipe/32384/whole-wheat-carrot-raisin-muffins"},{"id":"32346","title":"Pumpkin Pie Smoothie","ingredients":"orange juice, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pumpkin, raw<br>water, bottled, generic<br>sweetener, syrup, agave<br>spices, nutmeg, ground<br>spices, cinnamon, ground","directions":"Combine the ingredients in a blender &amp; puree until smooth!<br>Pour into 2 tall glasses &amp; ENJOY!","url":"https://recipe.bluelayer.org/recipe/32346/pumpkin-pie-smoothie"},{"id":"32283","title":"Roasted Sausages & Vegetables on Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>shallots, raw<br>potatoes, raw, skin<br>grapes, red or green (european type, such as thompson seedless), raw<br>squash, summer, zucchini, includes skin, raw<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>oil, olive, salad or cooking<br>salt, table<br>spices, pepper, black<br>spices, fennel seed<br>ground turkey, raw","directions":"Preheat the oven to 475 degrees.<br>Coat 2 baking sheets with cooking spray.<br>Cook the rice according to package instructions.<br>Combine shallots, potatoes, tomatoes, zucchini and squash in a large bowl.<br>Toss with olive oil, salt, pepper and fennel seeds.<br>Cut sausage into 1-inch pieces; toss with vegetables.<br>Spread evenly on baking sheets; roast for 20 minutes, tossing gently once with a spatula.<br>Test a shallot (it should be soft without an oniony\"bite\") and a potato, which should be tender.<br>Place a portion of rice on each of 4 plates; top with vegetables and sausage.","url":"https://recipe.bluelayer.org/recipe/32283/roasted-sausages-vegetables-on-rice"},{"id":"32244","title":"Spiced Pecans and Pepitas -Martha Stewart","ingredients":"nuts, pecans<br>pumpkin, raw<br>oil, olive, salad or cooking<br>spices, chili powder<br>salt, table","directions":"Preheat oven to 350.<br>Toss together pecans, pepitas, oil, chili powder, and salted on a rimmed baking sheet, and spread in a single layer.<br>Bake, stirring once, until well toasted, about 10 minutes.<br>Let cool completely.<br>Mixture can be stored in an airtight container at room temperature for up to a week.","url":"https://recipe.bluelayer.org/recipe/32244/spiced-pecans-and-pepitas-martha-stewart"},{"id":"32219","title":"Vegan Pumpkin Loaf","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>sugars, granulated<br>leavening agents, baking soda<br>salt, table<br>spices, nutmeg, ground<br>spices, cinnamon, ground<br>pumpkin, raw<br>oil, olive, salad or cooking<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat oven to 350F (175 degrees C).<br>Grease and flour two 8 x 4 inch loaf pans<br>In a large bowl, stir together all ingredients until flour is absorbed and well mixed.<br>Divide the batter evenly between the two loaf pans<br>Bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean.<br>Allow to cool for at least 10 minutes before cutting.","url":"https://recipe.bluelayer.org/recipe/32219/vegan-pumpkin-loaf"},{"id":"32172","title":"Pumpkin Crescent Rolls (OAMC)","ingredients":"wheat flour, white, all-purpose, unenriched<br>spices, cinnamon, ground<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>spices, nutmeg, ground<br>salt, table<br>pumpkin, raw<br>oil, olive, salad or cooking<br>sugars, brown<br>sugars, granulated","directions":"In a med mixing bowl combine flour, baking powder, baking soda, nutmeg, and salt.<br>In a small mixing bowl combine the pumpkin, oil, and brown sugar.<br>Add pumpkin mixture to dry mixture stirring with a fork until combined.<br>Form into a ball.<br>Line a large baking sheet with foil.<br>Turn dough out onto a lightly floured surface.<br>Knead dough gently for 10-12 strokes.<br>Divide dough in half.<br>Roll each half to a 10\" circle.<br>Cut each circle into 8 wedges.<br>To shape begin at the wide end of each wedge and loosely roll toward the point.<br>Place point down about 2\" apart on greased baking sheet curving ends slightly.<br>Combine the granulated sugar and cinnamon sprinkle over crecents.<br>Bake 400F for 9-11 min or until golden brown.<br>Serve warm Make ahead tips: Prepare, bake and cool rolls.<br>Freeze in a freezer container or bags up to 1 month.<br>Wrap frozen rolls on foil and thaw at room temp for 2 hours.<br>Reheat in a 375F oven for 3-5 min.","url":"https://recipe.bluelayer.org/recipe/32172/pumpkin-crescent-rolls-oamc"},{"id":"32043","title":"Pickled Yellow Squash","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>onions, raw<br>peppers, sweet, green, raw<br>celery, raw<br>mustard, prepared, yellow<br>spices, pepper, black<br>vinegar, distilled<br>sugars, granulated","directions":"Put the squash in a large pot and salt heavily.<br>Let stand for one hour.<br>Drain the liquid from the squash.<br>Take paper towels and wipe thoroughly until most of the salt is removed.<br>Do not wash the squash!<br>Prepare the brine and place in a large pot.<br>Add the green pepper and bring to a boil.<br>Add squash and onion.<br>Return to a boil.<br>Remove from heat.<br>Put in jars leaving 1/2\" headspace.<br>Place lids, screw on bands finger-tight and process in a boiling water bath (5 minutes up to 1000 feet in elevation; 10 minutes from 1001 to 6000 feet; 15 minutes &gt;6000 feet)<br>Let jars cool; store in a cool, dark place.","url":"https://recipe.bluelayer.org/recipe/32043/pickled-yellow-squash"},{"id":"31874","title":"Pan-Fried Squash","ingredients":"butter, without salt<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>squash, summer, zucchini, includes skin, raw<br>vinegar, balsamic","directions":"Melt the butter in a large skillet over medium to medium-high heat.<br>Add the yellow squash and zucchini; cook and stir until lightly browned and tender.<br>Transfer to a bowl, and toss with balsamic vinegar.","url":"https://recipe.bluelayer.org/recipe/31874/pan-fried-squash"},{"id":"31822","title":"Creole-Seasoned Pumpkin Seeds Recipe","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>oil, olive, salad or cooking<br>creole seasoning,","directions":"Heat the oven to 375 degrees F and arrange a rack in the middle.<br>Toss 2 cups pumpkin seeds with 2 teaspoons vegetable oil.<br>Roast on a baking sheet, stirring every 5 minutes, until seeds are aromatic, crisp, and browned, about 10 to 15 minutes.<br>Remove from the oven, sprinkle with 1 tablespoon Creole seasoning, and toss to combine.","url":"https://recipe.bluelayer.org/recipe/31822/creole-seasoned-pumpkin-seeds-recipe"},{"id":"31803","title":"Pumpkin Pie Ricotta","ingredients":"pumpkin, raw<br>cheese, ricotta, whole milk<br>beverages, protein powder whey based<br>sugars, granulated<br>pumpkin, raw","directions":"Mix all together until smooth.<br>Dig in!","url":"https://recipe.bluelayer.org/recipe/31803/pumpkin-pie-ricotta"},{"id":"31779","title":"Ranch Squash Casserole","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>cheese, parmesan, hard<br>cream, sour, cultured<br>butter, without salt<br>salt, table<br>spices, pepper, black<br>spices, parsley, dried<br>bread crumbs, dry, grated, plain<br>oil, olive, salad or cooking","directions":"Preheat oven to 350F.<br>Use a mandolin to slice yellow squash into 1/4-inch thick slices.<br>Add squash, cream cheese, sour cream, butter, salt, pepper, and parsley to mixing bowl and stir until mixed thoroughly.<br>Pour mixture into 9x13 baking dish.<br>Top with Panko bread crumbs, then drizzle extra virgin olive oil over entire top.<br>Bake at 350 for 30 minutes, then increase temperature to 500 and bake 5 minutes or until bread crumbs have turned a golden brown.","url":"https://recipe.bluelayer.org/recipe/31779/ranch-squash-casserole"},{"id":"31763","title":"Hilda's Roasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>spices, garlic powder<br>salt, table<br>spices, pepper, red or cayenne<br>spices, pepper, black","directions":"Preheat the oven to 350 degrees F.<br>Spray a baking sheet with nonstick cooking spray.<br>Combine the pumpkin seeds with the garlic powder, salt, crushed red pepper, and black pepper on prepared baking sheet and toss to combine.<br>Bake for about 15 minutes, or until seeds are crispy and light golden brown.<br>Remove from the oven and stir with a spatula or wooden spoon to release any seeds that have stuck to the baking sheet, and cool completely before serving.<br>Roasted seeds will keep in an airtight storage container for up to 1 week.<br>Cook's Note: recipe may be scaled up proportionately.","url":"https://recipe.bluelayer.org/recipe/31763/hildas-roasted-pumpkin-seeds"},{"id":"31727","title":"Pumpkin Pie Oatmeal","ingredients":"water, bottled, generic<br>oats<br>pumpkin, raw<br>vanilla extract<br>spices, cinnamon, ground<br>spices, ginger, ground<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, brown<br>spices, cinnamon, ground","directions":"Bring water to a boil in a saucepan; add oats, pumpkin puree, vanilla extract, 1/4 teaspoon, cinnamon, and ginger.<br>Reduce heat to low and simmer, without stirring, until oatmeal is thickened, about 25 minutes.<br>Pour 3/4 cup milk into oatmeal, stir well, and cook for 10 minutes more.<br>Spoon oatmeal into serving bowls and top with remaining 5 tablespoons milk, brown sugar, and 1/4 teaspoon cinnamon.","url":"https://recipe.bluelayer.org/recipe/31727/pumpkin-pie-oatmeal"},{"id":"31712","title":"Pumpkin Mousse","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>pumpkin, raw<br>spices, cinnamon, ground<br>spices, nutmeg, ground","directions":"In a medium bowl, whisk the milk and the pudding mix together.<br>Let stand for a few minutes.<br>Mix in the pumpkin puree and the spices until combined.<br>Pour into dishes and refrigerate for at least 4 hours before serving, and enjoy!","url":"https://recipe.bluelayer.org/recipe/31712/pumpkin-mousse"},{"id":"31685","title":"Pumpkin Breakfast Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>leavening agents, baking soda<br>spices, cinnamon, ground<br>spices, ginger, ground<br>pumpkin, raw<br>egg substitute, powder<br>syrup, maple, canadian","directions":"Preheat oven to 325 degrees.<br>Spray 2 large baking sheets with non-stick butter cooking spray, set aside.<br>Stir flours, sugar, baking soda, cinnamon and ginger in large mixing bowl until well combined.<br>Add pumpkin, egg substitute (or 1 egg) and 1/4 cup SF maple flavored pancake syrup in a small bowl and mix well.<br>Add pumpkin mixture to flour mixture and stir until well combined, but do not overmix.<br>Scoop 1/2 cup + 1 tablespoons dough onto baking sheet.<br>Flatten with moist spatula or fork.<br>Continue with the rest of the dough.<br>Bake 18-20 minutes or until browned on bottom and dark on top.<br>Yield=6 Big Cookies @ 3Pts.<br>; 4 @ 5Pts.<br>; 10 @ 2Pts.<br>; 12-30 cookies @ 1 Pt.ea.<br>(30 cookies from this recipe would be quite small).","url":"https://recipe.bluelayer.org/recipe/31685/pumpkin-breakfast-cookies"},{"id":"31616","title":"Spiced Pumpkin Seeds","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>salt, table<br>spices, garlic powder<br>sauce, worcestershire<br>seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Preheat oven to 275 degrees.<br>Combine the margarine, salt, garlic salt, worcestershire sauce and pumpkin seeds.<br>Mix thoroughly and place in shallow baking dish.<br>Bake for 1 hour, stirring occasionally.","url":"https://recipe.bluelayer.org/recipe/31616/spiced-pumpkin-seeds"},{"id":"31472","title":"Harira Powder","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>nuts, almonds<br>nuts, pistachio nuts, raw<br>spices, poppy seed<br>spices, cardamom<br>spices, anise seed","directions":"All the dried fruits should be UNSALTED.<br>the almonds maybe ground with their skins on, but the pistas need to have their skins removed.<br>Just bunch them in a muslin cloth and rub them and viola no skin!<br>If time permits roast the seeds slightly; cool them completely then grind and store.<br>Poppy seeds are tricky to grind - make sure you roast them and then grind them; or better still look for ground poppy seeds in grocery stores.<br>If it's too time consuming for you, include the skins of the green cardamom - though these fibrous buds don't grind fine and surface up on the palette - in curries ground skins don't stand out, here in a shake they just might to a discerning palette.<br>Could be made into warm milkshakes or into frozen milk lollies as a teatime nutritious snack.<br>Sweeten with sugar though.<br>For an additional punch, you may add a dash of cinnamon powder or 1 tsp dried vanilla powder.","url":"https://recipe.bluelayer.org/recipe/31472/harira-powder"},{"id":"31426","title":"Pumpkin Waffles","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>spices, cinnamon, ground<br>spices, ginger, ground<br>spices, cloves, ground<br>spices, nutmeg, ground<br>pumpkin, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oil, olive, salad or cooking<br>vanilla extract","directions":"Preheat waffle iron (stovetop or electric).<br>Mine needs about ten minutes to heat up fully.<br>In a medium bowl, whisk together dry ingredients.<br>In a large bowl, mix the pumpkin until smooth, then add milk, oil, and vanilla.<br>Mix carefully to avoid splashing until fully combined.<br>Add the dry ingredients in two batches, making sure no dry spots are left behind.<br>Cook until slightly crispy.<br>They taste wonderful with bananas, jam, and maple syrup.","url":"https://recipe.bluelayer.org/recipe/31426/pumpkin-waffles"},{"id":"31369","title":"Seedy Muesli Bar Slice","ingredients":"oats<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>wheat germ, crude<br>seeds, sesame seeds, whole, dried<br>seeds, sunflower seed kernels, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>raisins, seeded<br>butter, without salt<br>honey<br>sugars, brown","directions":"Grease and line 3cm deep 16 x 28cm baking pan with baking paper.<br>Cook oats, coconut, wheatgerm, sesame seeds, sunflower kernels and pumpkin seeds in frying pan over med heat stirring 8-10 min until golden.<br>Place in a large bowl to cool and stir in sultanas.<br>Cook butter, honey and sugar over med heat, stirring, for 3-4 min until sugar dissolves.<br>Reduce to low and simmer without stirring for 7 minute.<br>Add to dry ingredients and mix well.<br>Spoon into pan and press down firmly, allow to set for a few hours in the fridge, then cut into slices and enjoy!","url":"https://recipe.bluelayer.org/recipe/31369/seedy-muesli-bar-slice"},{"id":"31265","title":"Whole-Grain (Almost) Fat-Free Vegan Pumpkin Muffins","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>pumpkin, raw<br>pumpkin, raw<br>soymilk, original and vanilla, unfortified<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>oil, olive, salad or cooking<br>molasses","directions":"Preheat oven to 400F, and put baking cups in a twelve-muffin tin.<br>(Lightly grease tins if you don't have baking cups).<br>Combine flour, sugar, baking powder, and pumpkin pie spice.<br>Whisk pumpkin, soy milk, applesauce, oil, and molasses in a separate bowl.<br>Add wet ingredients to dry ingredients.<br>Fill baking cups almost full.<br>Bake 18-20 minutes.<br>Muffins are ready when knife inserted in muffin comes out clean.","url":"https://recipe.bluelayer.org/recipe/31265/whole-grain-almost-fat-free-vegan-pumpkin-muffins"},{"id":"31237","title":"Creamy Mustard Dressing","ingredients":"milk, buttermilk, fluid, cultured, lowfat<br>honey<br>vinegar, cider<br>mustard, prepared, yellow<br>salt, table","directions":"Combine buttermilk, honey, vinegar, mustard and salt into a screw top jar.<br>Secure lid and shake until well combined.<br>Recommended to drizzle over chargrilled vegetables, roast pumpkin or pasta salad.<br>Store in the jar in the fridge for up to 2 days.","url":"https://recipe.bluelayer.org/recipe/31237/creamy-mustard-dressing"},{"id":"31051","title":"Christmas Pecans","ingredients":"sugars, granulated<br>butter, without salt<br>pumpkin, raw<br>orange juice, raw<br>nuts, pecans","directions":"Stir together 4 T sugar, melted butter, pumpkin pie spice, and orange rind.<br>Add pecan halves; toss to coat.<br>Place on a lightly greased aluminum foil lined baking sheet.<br>Sprinkle with 1 T sugar.<br>Bake at 350 for 20 minutes, stirring once.","url":"https://recipe.bluelayer.org/recipe/31051/christmas-pecans"},{"id":"31039","title":"Great Granola","ingredients":"oats<br>nuts, almonds<br>nuts, hazelnuts or filberts<br>nuts, pecans<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sunflower seed kernels, dried<br>seeds, flaxseed<br>spices, ginger, ground<br>spices, nutmeg, ground<br>spices, cinnamon, ground<br>salt, table<br>oil, olive, salad or cooking<br>oil, olive, salad or cooking<br>sugars, brown<br>honey","directions":"Preheat oven to 350* F.<br>combine all in order, honey last, mix well.<br>-cover pan(pans) with parchement.<br>Stir while cooking and cooling to avoid clumping.<br>Cook for 30 minutes or until golden brown.<br>enjoy.","url":"https://recipe.bluelayer.org/recipe/31039/great-granola"},{"id":"30902","title":"Make-Ahead Hot Buttered Rum Mix","ingredients":"sugars, brown<br>butter, without salt<br>orange juice, raw<br>pumpkin, raw","directions":"Mix the brown sugar together with the butter and orange peel in a mixing bowl until evenly blended.<br>Use immediately, or cover and refrigerate for up to 1 month.<br>To make 1 serving, place 1 rounded tablespoon of the brown sugar mixture into a mug.<br>Add the rum and boiling water, and stir until the mixture is completely dissolved.","url":"https://recipe.bluelayer.org/recipe/30902/make-ahead-hot-buttered-rum-mix"},{"id":"30862","title":"Pumpkin Oatmeal","ingredients":"water, bottled, generic<br>oats<br>pumpkin, raw<br>sugars, brown<br>spices, cinnamon, ground<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>nuts, walnuts, english","directions":"In a microwave-safe bowl that won't let oatmeal bubble over, add oats, then water and cook in microwave for 2 to 2 1/2 minutes.<br>Remove from microwave and stir in pumpkin, brown sugar, and cinnamon until dissolved.<br>Stir in milk (I've made this using non-fat, 1%, and 2% milk, and I recommend finding which one suits you as each gives the oatmeal a slightly different taste and texture).<br>Add walnuts if desired.","url":"https://recipe.bluelayer.org/recipe/30862/pumpkin-oatmeal"},{"id":"30842","title":"Pumpkin Yogurt","ingredients":"yogurt, greek, plain, nonfat<br>butter, without salt","directions":"Stir together and enjoy!<br>Simplicity-.","url":"https://recipe.bluelayer.org/recipe/30842/pumpkin-yogurt"},{"id":"30837","title":"Jam and Apricot Jars","ingredients":"yogurt, greek, plain, nonfat<br>jams and preserves, apricot<br>oats<br>seeds, flaxseed<br>apricots, dried, sulfured, uncooked<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Layer the ingredients in the jars.<br>At least 15 minutes before serving, or up to overnight, add 1/2 cup milk or 1/2 cup juice and shake vigorously to combine.","url":"https://recipe.bluelayer.org/recipe/30837/jam-and-apricot-jars"},{"id":"30817","title":"Green Apple Cinnamon Rolls Recipe","ingredients":"apples, raw, with skin<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>water, bottled, generic<br>butter, without salt<br>spices, cinnamon, ground<br>spices, pumpkin pie spice","directions":"Cut apples in small pcs.<br>Add in dry ingredients.<br>Mix well.<br>Make pie dough by mixing pie crust mix and water.<br>Roll out an oblong shape.<br>Place apple mix, to that butter has been added, on dough and roll up as a cinnamon roll.<br>Cut into 12 equal parts.<br>Bake at 350 degrees for 50 min.","url":"https://recipe.bluelayer.org/recipe/30817/green-apple-cinnamon-rolls-recipe"},{"id":"30776","title":"Roasted Summer Squash with Parsley","ingredients":"squash, summer, zucchini, includes skin, raw<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>salt, table<br>parsley, fresh","directions":"Preheat oven to 425.<br>Arrange zucchini and yellow squash on a jelly-roll pan; sprinkle with salt.<br>Bake at 425 for 17 minutes or until crisp-tender.<br>Toss with chopped fresh parsley.","url":"https://recipe.bluelayer.org/recipe/30776/roasted-summer-squash-with-parsley"},{"id":"30767","title":"Apple Sausage Breakfast Pie","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, pumpkin pie spice<br>apples, raw, with skin<br>cheese, pasteurized process, american, without added vitamin d<br>sugars, brown","directions":"Preheat oven to 400.<br>Cook pork sausage and drain on absorbent paper.<br>According to directions, prepare half of pie crust and place in 9\" pie pan.<br>Flute edge and prick bottom.<br>Bake 8 minutes.<br>Reduce heat to 375.<br>Pour apple filling into partially cooked pie crust.<br>Arrange sausage in spoke fashion on filling.<br>Sprinkle with cheese.<br>Combine remaining pie crust with brown sugar and sprinkle over pie.<br>Return to oven and bake 25 35 minutes until brown.","url":"https://recipe.bluelayer.org/recipe/30767/apple-sausage-breakfast-pie"},{"id":"30718","title":"Heart Healthy Steel Cut Oatmeal (With Choice of Variations)","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>oats<br>water, bottled, generic<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a large pan, melt the margarine and add the oatmeal.<br>Stir the oatmeal into the margarine and toast it until it's golden brown, about 2 minutes.<br>Add the boiling water and reduce the heat to a simmer.<br>Cover with a tight-fittig lid.<br>Simmer for 25 minutes.<br>Watch the mixture carefully and stir to prevent overflow and sticking to pan.<br>After 25 minutes, add the milk to the oatmeal.<br>Stir gently and cook on low for an additional 10 minutes.<br>Scoop into a serving bowl and top with sweetener and milk, if desired.<br>Variations to be added at same time as milk.<br>(choose one):.<br>*1/2 can pure pumpkin and 1 teaspoons pumpkin pie spice.<br>*one chopped apple (with or without skins) and 1 teaspoons apple pie spice.<br>*2 ripe, smashed bananas and 1 teaspoons cinnamon.<br>*1 cup cranberries and 1 teaspoons cinnamon.","url":"https://recipe.bluelayer.org/recipe/30718/heart-healthy-steel-cut-oatmeal-with-choice-of-variations"},{"id":"30634","title":"Pumpkin Frozen Yogurt with Roasted Pecans","ingredients":"nuts, pecans<br>yogurt, greek, plain, nonfat<br>pumpkin, raw<br>syrup, maple, canadian<br>sugars, brown<br>vanilla extract<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>spices, cloves, ground","directions":"To roast the pecans, heat the oven to 350 degrees.<br>Spread whole raw pecans over a baking sheet lined with parchment paper or aluminum foil.<br>Bake pecans for 4-5 minutes.<br>Remove pan from the oven and stir the pecans to toss around.<br>Bake for an additional 3 to 5 minutes, or until the pecans begin to give off a sweet scent.<br>Allow to cool and then chop or crush pecans.<br>In a large mixing bowl, combine all the ingredients (minus the pecans) and mix well.<br>Using a whisk will help to break up the possible lumps in the mixture.<br>Taste for flavoring.<br>If too sweet, add more yogurt or pumpkin puree.<br>If not pumpkin-y enough, add more pumpkin puree.<br>If not sweet enough, add equal parts maple syrup and brown sugar.<br>Pour mixture into a prepared ice cream maker and follow the manufacturers guide.<br>Freeze for at least 3-4 hours prior to serving.<br>Top with chopped roasted pecans when serving.<br>Enjoy!<br>Makes about 1.5 quarts.","url":"https://recipe.bluelayer.org/recipe/30634/pumpkin-frozen-yogurt-with-roasted-pecans"},{"id":"30607","title":"Pumpkin Cinnamon Rolls","ingredients":"leavening agents, yeast, baker's, active dry<br>water, bottled, generic<br>pumpkin, raw<br>soymilk, original and vanilla, unfortified<br>margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>spices, ginger, ground<br>wheat flour, white, all-purpose, unenriched<br>oil, olive, salad or cooking<br>sugars, granulated<br>sugars, brown<br>wheat flour, white, all-purpose, unenriched<br>spices, cinnamon, ground<br>margarine, regular, 80% fat, composite, stick, without salt<br>sugars, powdered<br>water, bottled, generic<br>vanilla extract","directions":"Preheat oven to 375.<br>In a large bowl, whisk the warm water with the yeast, let stand for 5 minutes.<br>Add the pumpkin, soymilk, melted margarine, and sugar in with the yeast, and lightly mix.<br>Sift in the first two and a half cups of flour, salt, cinnamon, nutmeg, and ginger, and beat with a mixer at medium speed until smooth.<br>Turn dough out onto a floured surface.<br>Take the remaining 3/4 cup of flour and use it to flour the top of the dough and your surface a tablespoon at a time, as needed to keep the dough from getting sticky as you knead it.<br>Knead the dough for about ten minutes; the dough will be elastic but soft and still a little sticky to the touch without being floured.<br>Place the dough in a large bowl coated with oil, turning to coat the top.<br>Cover and let rise in a warm place (85), free from drafts, for 45 minutes or until doubled in size.<br>Punch the dough down; cover and let rest for 5 minutes.<br>Combine the sugar, brown sugar, flour, and cinnamon in a small bowl.<br>Cut in margarine with a fork until mixture resembles coarse meal.<br>Roll the dough into a 12 x 10-inch rectangle on a floured surface.<br>Sprinkle with brown sugar mixture.<br>Roll up the rectangle tightly, from the long side, pinch seam and ends to seal.<br>Cut roll into 12 (1-inch) slices.<br>Place the slices in a 9-inch square or round baking pan coated with cooking spray.<br>Cover and let rise 25 minutes or until doubled in size.<br>Bake the rolls for 20 minutes or until golden brown.<br>Cool for 15 minutes in pan on a wire rack.<br>Sift the powdered sugar into a small bowl.<br>Add the water and vanilla, and whisk until smooth.<br>It should be thick, but easy to drizzle.<br>If its too thick, add another 1/2 teaspoon of water.","url":"https://recipe.bluelayer.org/recipe/30607/pumpkin-cinnamon-rolls"},{"id":"30595","title":"Mississippi Blueberry Sauce","ingredients":"blueberries, raw<br>sugars, granulated<br>water, bottled, generic<br>lemon juice, raw","directions":"In a medium to small sauce pan, add all of the above ingredients together and simmer for about 10-15 minutes, until the juices of the berries have released and made a sauce.<br>Refrigerate before serving.<br>See all recipes and cooking videos from Chef Donald Link.<br>Find more recipes and food photos on Delish!18 Bacon RecipesCool Wedding Cakes36 Brunch Recipestable.addendum {width:630px; margin:0px; padding:0px;} table.addendum tr td {text-align:center; width:150px; padding-right:60px;} table.addendum tr td.last {text-align:center; width:150px; padding-right:0px;} More recipes like this Blueberry Pancakes with Warm Blueberry Sauce Fresh Blueberry Sauce Baked Ricotta with Blueberry Sauce Lemon-Ricotta Bundles with Blueberry Sauce Pork Tenderloin with Blueberry Barbecue Sauce Comment Join the conversation Share Tweet Pin E-mail What do you think?More FromMeals &amp; Cooking Meals &amp; Cooking Oct 20, 2015 @ 12:18 AM Share Share Tweet Pin E-mail This Pumpkin Cheesecake Brownie Bar Is Fall's Fudgiest Dessert It's three insane desserts in one.<br>By Lindsay Funston Recipes Oct 20, 2015 @ 12:06 AM Share Share Tweet Pin E-mail 5 Jaw-Dropping Glow-In-The-Dark Treats One secret ingredient gives these snacks and drinks their awesomely eerie glowand yes, it's totally edible.<br>By Candace Braun Davison Dessert Oct 19, 2015 @ 7:01 PM Share Share Tweet Pin E-mail Pumpkin Cheesecake Brownie Bars Total Time: 6hrs 15min Level: Easy With a fudgy brownie bottom and rich layer of pumpkin cheesecake, these bars are on the must-make list for fall.<br>Appetizers Oct 19, 2015 @ 5:58 PM Share Share Tweet Pin E-mail Garlic-Parmesan Pretzels Total Time: 7min Level: Easy They're pretty much like pretzel garlic knots.<br>Meals &amp; Cooking Recipes dessert fruit sauce summer recipes blueberries berriesStone Fruits Recalled At Trader Joe's, Kroger, Sam's Club, Walmart, and MoreBerry Tasty Desserts: 14 Summer Fruit and Berry PiesThe Power of Fruit : Summer's Best Drinks, Sauces, and DessertsBursting with Summer Sweetness: 19 Blueberry DessertsStar-Spangled Sweets: 26 Red, White, and Blue Berry Desserts for July 4th12 Most Popular Dessert Recipes More From Meals &amp; Cooking NewsletterAbout UsPress RoomContact UsCommunity GuidelinesAdvertise OnlineAbout Our AdsBeing GreenWhy Did I Get This Ad?A Part of Hearst Digital Media2015 Hearst Communications, Inc. All Rights Reserved.Privacy PolicyYour California Privacy RightsTerms of UseSite Map var JS_BASE_TRANSLATIONS = {\"locales\":{\"locale\":\"en_EN\",\"fallbackLocales\":\"en_EN\"},\"en_EN\":{\"translation\":{\"LANG_TYPE_TO_SEARCH\":\"Type to Search\",\"LANG_PRESS_ENTER_TO_SEARCH\":\"Press enter to search\",\"LANG_PRESS_ENTER_OR_SELECT_ONE_OF_THE_SUGGESTIONS_BELOW_TO_SEARCH\":\"Press enter or select one of the suggestions below to search\",\"LANG_LOAD_MORE_STORIES\":\"Load more stories\",\"LANG_LOADING_MORE_STORIES\":\"Loading more stories\"}}};","url":"https://recipe.bluelayer.org/recipe/30595/mississippi-blueberry-sauce"},{"id":"30512","title":"Apple Cinnamon Spread Recipe","ingredients":"butter, without salt<br>cheese, parmesan, hard<br>sugars, powdered<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>spices, cinnamon, ground","directions":"Whip all ingredients together till thoroughly combined and smooth.<br>Chill till 1 hour before serving, then allow to reach room temperature for easier spreading.<br>Serve with pumpkin apple bread.<br>Yield: About 1 1/2 c..","url":"https://recipe.bluelayer.org/recipe/30512/apple-cinnamon-spread-recipe"},{"id":"30467","title":"Chocolate Pumpkin Amazingness","ingredients":"tofu, raw, regular, prepared with calcium sulfate<br>pumpkin, raw<br>sugars, granulated<br>cocoa, dry powder, unsweetened<br>soymilk, original and vanilla, unfortified<br>spices, cinnamon, ground<br>vanilla extract","directions":"Preheat oven to 400F.<br>Put everything in a blender and blend until smooth.<br>Pour into individual ramekins (you can use a big 8 x 8 pan as well, but increase the cooking time by about 5 minutes).<br>Bake for about 25 minutes.<br>It will firm up as it cools.<br>Cool and eat!<br>A dollop of fat-free cool whip is a great addition.","url":"https://recipe.bluelayer.org/recipe/30467/chocolate-pumpkin-amazingness"},{"id":"30398","title":"Karli's Ultimate Trail Mix","ingredients":"nuts, walnuts, english<br>nuts, pecans<br>nuts, cashew nuts, raw<br>nuts, almonds<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sesame seeds, whole, dried<br>raisins, seeded<br>raisins, seeded<br>cranberries, dried, sweetened","directions":"Combine the walnuts, pecans, cashews, almonds, pumpkin seeds, sesame sticks, golden raisins, dark raisins, and cranberries in a bowl.<br>Store at room temperature in an airtight container.","url":"https://recipe.bluelayer.org/recipe/30398/karlis-ultimate-trail-mix"},{"id":"30343","title":"Pumpkin Granola","ingredients":"oats<br>pumpkin, raw<br>salt, table<br>sugars, brown<br>pumpkin, raw<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>syrup, maple, canadian<br>vanilla extract<br>cranberries, dried, sweetened<br>seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Preheat the oven to 325F Line a large baking sheet with parchment paper and set aside.<br>In a large bowl, combine oats, spices, and salt.<br>Mix well.<br>In a medium bowl, whisk together brown sugar, pumpkin puree, applesauce, maple syrup and vanilla extract.<br>Whisk until smooth.<br>Pour wet ingredients into oat mixture and stir until the oats are evenly coated.<br>They will be moist.<br>Evenly spread the mixture onto the prepared baking sheet.<br>Bake for 20 minutes.<br>Remove pan from the oven and stir.<br>Bake for an additional 15-20 minutes or granola looks toasty.<br>Mixture will still look slightly damp.<br>Take out a little and let it cool to see if it crisps up.<br>If it does, remove from the oven and stir in dried cranberries and pepitas.<br>If you like your granola in clusters, press the granola together as if you're making a rice crispy treat.<br>Let cool completely.<br>Break into pieces and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/30343/pumpkin-granola"},{"id":"30299","title":"Vegan Pumpkin Spice Granola","ingredients":"spices, cinnamon, ground<br>spices, ginger, ground<br>spices, nutmeg, ground<br>spices, cloves, ground<br>oats<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>nuts, walnuts, english<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, chia seeds, dried<br>salt, table<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>syrup, maple, canadian","directions":"Preheat oven to 300 degrees F, and line a baking sheet with parchment paper.<br>Start by making pumpkin spice.<br>Mix cinnamon, ginger, nutmeg, and cloves together is a small jar; set aside.<br>In a large bowl, mix oats, rice cereal, nuts, seeds, and salt together.<br>Add the pumpkin spice mix and combine.<br>Add coconut oil and maple syrup and stir everything until well combined.<br>Spread granola onto your baking sheet.<br>Bake for 40 minutes, or until golden brown.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/30299/vegan-pumpkin-spice-granola"},{"id":"30298","title":"Easy Pumpkin Pudding","ingredients":"yogurt, greek, plain, nonfat<br>pumpkin, raw<br>spices, cinnamon, ground","directions":"Add vanilla yogurt with canned pumpkin and stir.<br>Add dash of cinnamon.","url":"https://recipe.bluelayer.org/recipe/30298/easy-pumpkin-pudding"},{"id":"30246","title":"Pumpkin Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>sugars, brown<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>butter, without salt<br>pumpkin, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>syrup, maple, canadian","directions":"Preheat the oven to 450 degrees F and line a baking sheet with parchment paper.<br>In a large bowl, whisk together the flour, baking powder, salt, brown sugar, and spices.<br>Blend in the butter using a pastry blender.<br>In a medium bowl, combine the pumpkin, milk, and maple syrup.<br>Pour the wet ingredients into the dry ingredients and stir until the mixture holds together.<br>Knead lightly on a floured surface and roll out to 1 thickness.<br>Using a 2 biscuit butter, cut the dough into circles.<br>Re-roll the scraps and cut out biscuits until you have used all of the dough.<br>Place on the prepared baking sheet.<br>Bake 12-14 minutes or until golden brown.<br>Serve warm.<br>Makes a half dozen biscuits.","url":"https://recipe.bluelayer.org/recipe/30246/pumpkin-biscuits"},{"id":"30217","title":"Pumpkin Vanilla Smoothie","ingredients":"yogurt, greek, plain, nonfat<br>beverages, almond milk, unsweetened, shelf stable<br>pumpkin, raw<br>pumpkin, raw<br>water, bottled, generic","directions":"Add all ingredients to a blender and blend until smooth.<br>Serve with a cute straw!","url":"https://recipe.bluelayer.org/recipe/30217/pumpkin-vanilla-smoothie"},{"id":"30209","title":"Holiday Brie","ingredients":"cranberries, dried, sweetened<br>pears, raw<br>honey<br>currants, zante, dried<br>pumpkin, raw<br>cranberry juice, unsweetened<br>vinegar, red wine<br>lemon juice, raw<br>cheese, brie","directions":"Combine everything except the brie in a heavy saucepan.<br>Bring to a boil over medium high heat.<br>Cover, reduce heat and simmer 30 mins, stirring frequently.<br>Uncover and cook 5 more minutes, or till slightly thickened.<br>Cool to room temperature.<br>Cut a circle in the top rind of the brie, leaving a 1/4\" border.<br>Carefully remove center circle of rind from cheese, leaving border intact.<br>Place the brie in a pretty pie plate or on a small ovenproof platter.<br>Spread cranberry mixture over top.<br>Bake at 350 degrees for 12-15 mins, or just till cheese is bubbly.<br>Serve immediately with french bread, crackers, or slices of apple or pear.","url":"https://recipe.bluelayer.org/recipe/30209/holiday-brie"},{"id":"30162","title":"Chia Seed Power Balls","ingredients":"oats<br>seeds, chia seeds, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>pineapple, raw, all varieties<br>peanut butter, smooth style, without salt<br>honey<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>mango nectar, canned<br>blueberries, raw<br>seeds, flaxseed<br>wheat germ, crude","directions":"Stir oats, chia seeds, pepitas, pineapple, peanut butter, honey, coconut, mango, blueberries, flax, and wheat germ together in a large bowl; roll into 1-inch balls and refrigerate until set, about 1 hour.","url":"https://recipe.bluelayer.org/recipe/30162/chia-seed-power-balls"},{"id":"30161","title":"Carrot Raisin Muffins","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>pumpkin, raw<br>salt, table<br>yogurt, greek, plain, nonfat<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>honey<br>vanilla extract<br>orange juice, raw<br>carrots, raw<br>raisins, seeded","directions":"Preheat an oven to 350 degrees F. Grease 14 muffin cups, or line with paper muffin liners.<br>Combine flour, baking soda, pumpkin pie spice, and salt in a bowl.<br>Whisk together yogurt, unsweetened applesauce, honey, vanilla extract, and orange juice in a separate bowl.<br>Gently fold carrots into the yogurt mixture.<br>Stir yogurt mixture into the flour mixture until just combined.<br>Gently fold raisins into the batter.<br>Scoop batter into prepared muffin cups until nearly full.<br>Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 13 minutes.<br>Cool in the pans for 10 minutes before removing to cool completely on a wire rack.","url":"https://recipe.bluelayer.org/recipe/30161/carrot-raisin-muffins"},{"id":"30123","title":"Pumpkin Seed No-Knead Easy Bread 12-18 Hour Recipe","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>leavening agents, yeast, baker's, active dry<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>oat bran, raw<br>honey<br>water, bottled, generic<br>water, bottled, generic","directions":"Measure your flour using the same measure you use for liquids, rather than a dry measure.<br>The flour can be loosely spooned or poured into the measure but don't pack it.<br>Place flour into bowl, add salt and yeast, and stir lightly.<br>Put honey into liquid measure, add water and stir to dissolve.<br>Add pumpkin seeds and oat bran (use dry measure for these).<br>Stir water and honey into bowl and mix the dough well enough with a spoon to make sure there are no dry spots; it's ok if the dough is sticky, but it shouldn't be excessively so.<br>Add flour only if you can't avoid it.<br>(You may oil your hands to make mixing the dough easier if you like using your hands to mix).<br>Cover the bowl with plastic wrap and set it aside in a dark place, or cover the plastic with cloth.<br>Take note of the time.<br>6 hours later, check your dough and see if you can discern bubbles at the surface.<br>There should be some development, but probably not much.<br>Check your dough again at the 12 hour mark--if the bubbles are all over the dough and it sinks in when you poke a damp finger into it, it is ready to start oven prep.<br>If not you may wait longer, perhaps as long as another 6 hours.<br>This is the hard part, because it's up to you and the bread.<br>You can choose to go ahead but the dough will be less developed.<br>When you and the bread are ready, remove it from the bowl onto a lightly oiled surface and shape it into a round.<br>Let rest 15 minutes.<br>Knead or shape the bowl into a loaf form and put into the oiled pan of choice--this can be a baking sheet or a regular loaf pan.<br>Let rise for two or more hours, until it has appreciably filled the pan or risen significantly.<br>You can check this again with a finger poke- When it doesn't fill in, the gluten is developed enough to hold the bread in shape.<br>Bake at 425F for half an hour, lower temp to 375 and give it another 20-30 minutes, going by how dark the bread appears.When it is done, it should easily slide out of your pan.<br>Cool completely before slicing if you can wait long enough for that!","url":"https://recipe.bluelayer.org/recipe/30123/pumpkin-seed-no-knead-easy-bread-12-18-hour-recipe"},{"id":"30111","title":"Holiday Fiesta Bark","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>oil, olive, salad or cooking<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,<br>cranberries, dried, sweetened","directions":"Preheat oven to 350F.<br>Toss pepitas with olive oil and salt.<br>Spread evenly on baking sheet.<br>Note If using dry roasted and salted pistachios, you can skip this part.<br>Otherwise, roast the pepitas for 5-7 minutes.<br>Let cool.<br>Set aside.<br>Line a baking sheet with parchment paper and set aside.<br>Melt the white chocolate over a double boiler (or in 30-second intervals in the microwave on 50% power, stirring after each).<br>Once the chocolate is melted, remove from the heat and let sit for a few minutes to cool slightly, stirring occasionally.<br>Add the cooled pepitas and cranberries and stir to combine.<br>Spread the chocolate mixture onto the prepared pan in an even layer (depending on the size of the pan and how thick youd like your bark, you may not need the entire surface of the pan).<br>Refrigerate for at least 30 minutes, or until set.<br>(Or if you live in Minnesota set it out on your back porch for 5 minutes!)<br>Using a sharp knife, cut the bark into pieces.<br>Store in an airtight container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/30111/holiday-fiesta-bark"},{"id":"30096","title":"Pumpkin Bran Squares","ingredients":"oat bran, raw<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>pumpkin, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cornstarch<br>cranberries, dried, sweetened","directions":"Preheat the oven to 425F Spray your muffin cups with cooking spray.<br>Combine the dry ingredients in 1 bowl.<br>In another mix the banana, the milk, egg whites, and oil together until they are well combined.<br>Add the wet to the dry and mix until it is combined.<br>Then add the raisins and combine.<br>Put them into the muffin tins.<br>Bake for 18-25 minutes or until golden.","url":"https://recipe.bluelayer.org/recipe/30096/pumpkin-bran-squares"},{"id":"30056","title":"Pumpkin-Maple Breakfast Pudding","ingredients":"pumpkin, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>semolina, unenriched<br>sugars, granulated<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>spices, cloves, ground<br>spices, ginger, ground<br>salt, table<br>vanilla extract<br>pomegranate juice, bottled","directions":"Combine everything except the vanilla extract and the pomegranate arils in a medium saucepan; bring to a boil over medium heat, whisking frequently.<br>Boil until thick and creamy (about the consistency of cream of wheat), about 5 minutes, whisking almost constantly.<br>Turn off the heat, stir in the vanilla, and pour into 2 individual serving bowls.<br>Eat hot, or cool to room temperature and then refrigerate to chill.<br>Top with pomegranate arils, if desired.<br>*Use milk (any kind you like) instead of water if you want a creamier consistency.<br>**I buy my semolina at my local Arabic grocery store; if you cant find it, farina (Cream of Wheat) will also work.<br>***If you cant find granulated maple sugar, you can substitute brown sugar along with 1 teaspoon maple-flavored extract.","url":"https://recipe.bluelayer.org/recipe/30056/pumpkin-maple-breakfast-pudding"},{"id":"30052","title":"Crunchy Peanut and Pumpkin Seed Brittle","ingredients":"water, bottled, generic<br>sugars, granulated<br>oil, corn, peanut, and olive<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>butter, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Cover surface of cutting board with parchment or waxed paper; lightly spray paper with cooking spray.<br>Set aside.<br>Cook water and sugar in large heavy saucepan on high heat 8 to 10 min.<br>or until sugar turns a dark amber color, stirring frequently.<br>Swirl pan and brush down sugar crystals on sides of pan with wet pastry brush just until sugar comes to boil.<br>Remove saucepan from heat; quickly stir in nuts, pumpkin seeds and butter.<br>Immediately pour mixture onto prepared parchment; spread evenly with wooden spoon.<br>While hot, cut into 24 pieces.<br>Cool completely<br>Drizzle or spread thin layer of chocolate over brittle.","url":"https://recipe.bluelayer.org/recipe/30052/crunchy-peanut-and-pumpkin-seed-brittle"},{"id":"30011","title":"Toasted Walnut Pumpkin Butter","ingredients":"nuts, walnuts, english<br>pumpkin, raw<br>syrup, maple, canadian<br>pumpkin, raw<br>salt, table","directions":"Preheat oven to 300 degrees F. Add walnuts to a baking pan and toast for 15 minutes.<br>Flip nuts every 5 minutes to ensure they dont burn.<br>Once walnuts have toasted, let cool 5 minutes.<br>Add to a food processor and pulse for 3-5 minutes until nuts come together into a spreadable form.<br>Scrape down the sides.<br>Add pumpkin puree, syrup, pumpkin pie spice, and salt.<br>Pulse the mixture again another minute or so.<br>Combine well and taste.<br>Adjust maple syrup or pumpkin puree if needed to get the right spreadable consistency.<br>Store in the fridge in a sealed container.<br>Enjoy spread over toast, muffins, scones, apple or pear slices, or as a topping over vanilla bean ice cream!","url":"https://recipe.bluelayer.org/recipe/30011/toasted-walnut-pumpkin-butter"},{"id":"30005","title":"Sweet Potato and Squash Bake (Ww)","ingredients":"sweet potato, raw, unprepared<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>oil, canola<br>sugars, brown<br>spices, cinnamon, ground<br>spices, nutmeg, ground","directions":"Preheat oven to 350 degrees; coat an 8-inch square pan with cooking spray.<br>Peel sweet potatoes and squash, cut into 1-inch cubes and place in prepared pan.<br>Drizzle with the oil and sprinkle with sugar, cinnamon and nutmeg; toss to coat mixture well.<br>Bake, covered with release foil, for 35 minutes, stirring occasionally, serve.","url":"https://recipe.bluelayer.org/recipe/30005/sweet-potato-and-squash-bake-ww"},{"id":"29968","title":"Sweet-and-Spicy Popcorn Balls","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>snacks, popcorn, air-popped (unsalted)<br>sweetener, syrup, agave<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oil, canola<br>vanilla extract<br>salt, table<br>spices, cinnamon, ground<br>spices, pepper, red or cayenne","directions":"Preheat the oven to 350F.<br>Line a rimmed baking sheet with parchment paper.<br>Spread the pumpkin seeds or almonds in a single layer on the baking sheet and bake for 10 minutes, or until nicely toasted, stirring once.<br>Transfer to a large heat-proof bowl and set aside.<br>Pop the popcorn according to package instructions and transfer to the bowl.<br>Toss the popcorn with the seeds or nuts until thoroughly mixed.<br>Set aside.<br>Combine the agave nectar and 1/2 cup water in a medium saucepan and bring to a boil over medium heat, stirring every other minute so that the mixture doesnt stick to the pan.<br>Reduce the heat to low and continue to cook until the liquid turns deep amber, about 10 minutes more.<br>Turn off the heat and let the syrup sit for 1 minute.<br>While whisking briskly, add the coconut milk, the 2 tablespoons coconut oil, the vanilla, salt, cinnamon, and cayenne and continue to whisk until the caramel is smooth.<br>Cool for 1 minute, then pour the caramel over the popcorn mixture and stir until evenly coated.<br>Chill the mixture in the refrigerator for 20 minutes.<br>Put on sanitary rubber gloves and add a dime-sized dollop of coconut oil in the palm of one hand.<br>Rub your hands together until your palms are lightly coated and shape the popcorn mixture into 3-inch balls.","url":"https://recipe.bluelayer.org/recipe/29968/sweet-and-spicy-popcorn-balls"},{"id":"29941","title":"Pumpkin Seed Brittle","ingredients":"sugars, granulated<br>water, bottled, generic<br>cream, whipped, cream topping, pressurized<br>seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Cover a baking sheet with a piece of Silpat or other re-usable parchment, or tear off some aluminum foil and lightly oil it.<br>Dissolve the sugar, water and cream of tartar in a saucepan over a low heat.<br>Turn the heat up and bring the mixture to a boil but do not stir.<br>Let the syrup bubble over a fairly high heat for about 10 minutes until it turns a deep golden amber color.<br>Dont be tempted to wander away, make a phone call or leave the pan unattended, as the syrup could caramelize sooner.<br>There are various factors at play here, and I know nothing of the dimensions of your pans or what materials theyre made of and thats not the whole story either.<br>Quickly tip the pumpkin seeds into the amber-colored syrup, swirl the pan so that they become evenly coated and then take off the heat.<br>Pour the syrup immediately on to the Bake-O-Glide or oiled-foil-lined tray, trying to spread the molten liquid in a thin layer.<br>It is possible to spread the brittle with a palette knife if it has mounded too much, but move fast: you will have only a short time to do this before it begins to set.<br>Leave the brittle to cool and harden completely before breaking it into pieces.<br>I rather like to leave it as it is, a wibbly-wobbly outlined disc of green-studded amber, and quite, quite beautiful, bashing it into sharp pieces at the table.","url":"https://recipe.bluelayer.org/recipe/29941/pumpkin-seed-brittle"},{"id":"29909","title":"Healthy Vegan Pumpkin Oat Chocolate Chip Cookies","ingredients":"water, bottled, generic<br>seeds, flaxseed<br>wheat flour, white, all-purpose, unenriched<br>oats<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>spices, nutmeg, ground<br>spices, cinnamon, ground<br>sugars, granulated<br>sugars, granulated<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>pumpkin, raw<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, pecans","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Grease a baking sheet or line with parchment paper.<br>Mix water and ground flax seed together in a bowl, creating a \"flaxegg\"; set aside until thickened, about 5 minutes.<br>Combine whole wheat flour, oats, baking powder, baking soda, salt, nutmeg, and cinnamon together in a bowl.<br>Beat raw sugar, coconut sugar, and coconut oil together in a separate bowl using an electric mixer until smooth; add pumpkin puree, flaxegg, and vanilla extract and mix well.<br>Pour pumpkin mixture into flour mixture and stir just until dough is combined; fold in chocolate chips and pecans.<br>Scoop dough onto the prepared baking sheet using a small ice cream scoop.<br>Bake in the preheated oven until lightly browned around the edges, about 10 minutes.<br>Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/29909/healthy-vegan-pumpkin-oat-chocolate-chip-cookies"},{"id":"29729","title":"Creamy Maple Pumpkin Dip","ingredients":"cheese, parmesan, hard<br>pumpkin, raw<br>sugars, brown<br>syrup, maple, canadian<br>spices, cinnamon, ground","directions":"Combine cream cheese, pumpkin and brown sugar in electric mixer bowl; beat at medium speed until well blended.<br>Add syrup and cinnamon, and beat until smooth.<br>Cover, and chill 30 minutes.","url":"https://recipe.bluelayer.org/recipe/29729/creamy-maple-pumpkin-dip"},{"id":"29581","title":"Dairy-Free Pumpkin Frozen Yogurt","ingredients":"nuts, almonds<br>pumpkin, raw<br>syrup, maple, canadian<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>spices, cloves, ground<br>vanilla extract<br>nuts, pecans<br>syrup, maple, canadian","directions":"In a large mixing bowl, combine yogurt, pumpkin puree, maple syrup, cinnamon, nutmeg, cloves, and vanilla extract.<br>(You can either use plain or vanilla almond dream yogurt for this recipe.<br>Vanilla will leave it little sweeter than the plain.)<br>Pour the mixture into an ice cream maker and let run for about 30 minutes.<br>(See notes if you dont have an ice cream maker.)<br>Once the mixture has reached the consistency of soft serve ice cream, transfer to a freezer safe container and freeze for about 3 hours to let it solidify.<br>If you like soft-serve style, its good to go, but I like my frozen yogurt a little more frozen.<br>While yogurt is in the freezer, make the candied pecans for a topping.<br>Heat a pan over medium heat, add the chopped pecans and maple syrup.<br>Stir the pecans pretty constantly and youll start to see the maple syrup crystallize and coat the pecans in a sugary coating.<br>This should take about 5 minutes.<br>To serve, top your delicious pumpkin frozen yogurt with the candied pecans.<br>Note: If you dont have an ice cream maker, you can pour this mixture straight into a freezer-safe container, place into the freezer, and every 30 minutes for about 4 hours, remove and stir until it reaches an ice cream consistency.","url":"https://recipe.bluelayer.org/recipe/29581/dairy-free-pumpkin-frozen-yogurt"},{"id":"29538","title":"Pumpkin Savoury Style Mash","ingredients":"pumpkin, raw<br>seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)<br>spices, curry powder<br>margarine, regular, 80% fat, composite, stick, without salt","directions":"Peel pumpkin and roughly chop into small-medium size pieces.<br>Place pumpkin in the microwave on high for 3 - 4 minutes or until soft.<br>Add tahini paste, curry powder and margarine to the pumpkin.<br>Blend together in a food processor until desired consistency.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/29538/pumpkin-savoury-style-mash"},{"id":"29497","title":"Pumpkin Yeast Bread","ingredients":"water, bottled, generic<br>water, bottled, generic<br>pumpkin, raw<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, brown<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>salt, table<br>spices, ginger, ground<br>wheat flours, bread, unenriched<br>leavening agents, yeast, baker's, active dry","directions":"Place ingredients in bread machine pan in the order suggested by the manufacturer and select basic setting for a 1 1/2 pound loaf.","url":"https://recipe.bluelayer.org/recipe/29497/pumpkin-yeast-bread"},{"id":"29449","title":"Pumpkin Pie Granola","ingredients":"oats<br>nuts, almonds<br>sugars, brown<br>oil, olive, salad or cooking<br>honey<br>syrup, maple, canadian<br>pumpkin, raw<br>vanilla extract<br>apricots, dried, sulfured, uncooked<br>cranberries, dried, sweetened","directions":"In a large bowl, combine oats and almonds, set aside.<br>In a medium saucepan, combine the brown sugar, oil, honey, maple syrup and pumpkin pie spice; bring to a boil.<br>Remove from the heat and stir in vanilla.<br>Pour over oat mixture; stir to coat.<br>Spread in a large shallow baking pan lined with parchment paper.<br>Bake at 350 degrees F for 15 to 20 minutes, stirring occasionally.<br>Cool.<br>The coating should be caramelized on the oat mixture and it should look a nice light brown.<br>Add dried apricots and dried cranberries.<br>Store in an airtight container.<br>I like Mason jars!<br>Eat it up.<br>It should last a month ... but it wont because it is sooo good!","url":"https://recipe.bluelayer.org/recipe/29449/pumpkin-pie-granola"},{"id":"29402","title":"Pumpkin Pie Oatmeal","ingredients":"oats<br>water, bottled, generic<br>pumpkin, raw<br>beverages, almond milk, unsweetened, shelf stable<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>spices, ginger, ground<br>sweetener, herbal extract powder from stevia leaf<br>wheat flour, white, all-purpose, unenriched<br>nuts, walnuts, english<br>oil, olive, salad or cooking<br>syrup, maple, canadian","directions":"Preheat your oven to 350 degrees F.<br>In a medium-sized microwave-safe bowl combine oats and water.<br>Microwave on high for 2 minutes.<br>Stir in pumpkin, almond milk, cinnamon, nutmeg, ginger and stevia.<br>Pour equally into two 6-inch ramekins.<br>In a small bowl combine flour, nuts, oil and maple syrup until it forms crumbles.<br>Sprinkle crumbles over pumpkin oatmeal.<br>Bake for 15-20 minutes.<br>Then remove the ramekins from the oven and let oatmeal cool 5 minutes before serving .","url":"https://recipe.bluelayer.org/recipe/29402/pumpkin-pie-oatmeal"},{"id":"29395","title":"Pumpkin Pie Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>pumpkin, raw<br>salt, table<br>sugars, granulated<br>oil, olive, salad or cooking","directions":"spread the pumpkin seeds in a single layer on a large baking sheet and roast them in a 250 degree oven for 45 minutes or until the seeds are completely dry and lightly browned (large seeds may take longer).<br>In a large bowl, stir together the pumpkin pie spice, the salt and 2 teaspoons of the sugar and set aside.<br>Heat the oil in a large non-stisk skillet over medium-high heat,.<br>Add the seeds and the rest of the sugar to the skillet, stirring constantly with a wooden spoon until the sugar melts, about 45 seconds.<br>Scrape the seeds into the pumpkin pie spice mixture and stir to coat.<br>Allow the seeds to cool before eating and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/29395/pumpkin-pie-seeds"},{"id":"29300","title":"Healthy Granola","ingredients":"oats<br>nuts, almonds<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sunflower seed kernels, dried<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>raisins, seeded<br>seeds, flaxseed<br>wheat germ, crude<br>salt, table<br>spices, cinnamon, ground<br>syrup, maple, canadian<br>honey<br>sweetener, syrup, agave","directions":"Preheat oven to 300 degrees.<br>Roughly chop the almonds.<br>Combine all the dry ingredients.<br>Add the maple syrup, honey and agave (if you have it, if you dont just add a little extra honey), stir it well.<br>Spread it out in a single layer on a baking sheet.<br>Bake it for 30 minutes then stir.<br>Continue baking for another 30 minutes and stir again.<br>Bake for 15-30 more minutes.<br>Once it is evenly toasted, pull it out of the oven.<br>Let it cool completely and store in an airtight container.<br>I eat it in 1/4 cup portions with yogurt or as a quick snack on the go.<br>Each 1/4 cup serving is about 140 calories.","url":"https://recipe.bluelayer.org/recipe/29300/healthy-granola"},{"id":"29256","title":"Fluffy Vegan Pumpkin Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>sugars, brown<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>margarine, regular, 80% fat, composite, stick, without salt<br>pumpkin, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sweetener, syrup, agave","directions":"Preheat the oven to 450 degrees F and line a baking sheet with parchment paper.<br>In a large bowl, whisk together the flour, baking powder, salt, brown sugar, and spices.<br>Blend in the margarine using a pastry blender.<br>In a medium bowl, combine the pumpkin, coconut milk, and agave nectar.<br>Pour the wet ingredients into the dry ingredients and stir until the mixture holds together.<br>Knead lightly on a floured surface and roll out to 1 thickness.<br>Using a 2 biscuit butter, cut the dough into circles.<br>Re-roll the scraps and cut out biscuits until you have used all of the dough.<br>Place on the prepared baking sheet.<br>Bake 12-14 minutes or until golden brown.<br>Serve warm.","url":"https://recipe.bluelayer.org/recipe/29256/fluffy-vegan-pumpkin-biscuits"},{"id":"29229","title":"Honey Granola","ingredients":"oats<br>nuts, almonds<br>seeds, sunflower seed kernels, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sesame seeds, whole, dried<br>wheat germ, crude<br>spices, cinnamon, ground<br>salt, table<br>water, bottled, generic<br>oil, canola<br>honey","directions":"Preheat oven to 325 degrees F (165 degrees C) and place rack in the center of the oven.<br>Either butter or line a baking sheet with parchment paper.<br>In a large bowl combine the rolled oats, nuts, seeds, wheat germ, ground cinnamon, and salt.<br>In a small saucepan, stirring constantly, bring just to a boil the water, oil, honey, brown sugar, and vanilla extract.<br>Pour this mixture over the dry ingredients and toss together, making sure all the dry ingredients are coated with the liquid.<br>Spread onto the prepared baking sheet and bake for about 25 - 40 minutes or until golden brown, stirring occasionally so the mixture browns evenly.<br>(The browner the granola gets (without burning) the crunchier the granola will be.)<br>Place on a wire rack to cool.<br>You will notice that the granola may still be sticky when it is removed from the oven but it will become crisp and dry as it cools.<br>Make sure to break up any large clumps of granola while the mixture is still warm.<br>Once the granola has completely cooled, store in an airtight container or plastic bag in the refrigerator.<br>It will keep for several weeks.<br>Serve with dried or fresh fruit and milk.<br>Makes about 5 cups.","url":"https://recipe.bluelayer.org/recipe/29229/honey-granola"},{"id":"29154","title":"Overnight Pumpkin Butter","ingredients":"pumpkin, raw<br>sugars, brown<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>spices, ginger, ground<br>spices, cloves, ground<br>spices, cinnamon, ground<br>spices, nutmeg, ground","directions":"Mix all ingredients and transfer to a crock pot or slow cooker.<br>Cover and cook on high for 2 hours.<br>Reduce temperature to the lowest setting, and cook for an additional 8 hours.","url":"https://recipe.bluelayer.org/recipe/29154/overnight-pumpkin-butter"},{"id":"29126","title":"Coconut Granola","ingredients":"oats<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sugars, brown<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>syrup, maple, canadian<br>salt, table<br>raisins, seeded","directions":"Preheat the oven to 250 F. Combine the oats, nuts, coconut and brown sugar in a large bowl.<br>When I use cashews or almonds I roughly chop them before adding to the bowl.<br>In another bowl or measuring cup, combine the coconut oil, maple syrup, and salt.<br>Pour the liquid into the oat mixture while stirring to combine.<br>Mix until the liquid is evenly distributed.<br>Divide the mixture between two 11x17 inch rimmed baking sheets, spreading it out so that its even.<br>Bake for 1 hour and 15 minutes, until it starts to brown.<br>I usually swap the baking sheets halfway through the baking time.<br>Remove from the oven and allow to cool completely.<br>Transfer to a large airtight container and stir in the raisins.<br>It will keep in an airtight container for at least 2-3 weeks, probably longer, but mine is always all gone by that point so I cant be sure!<br>Adapted from Mels Kitchen Cafe.","url":"https://recipe.bluelayer.org/recipe/29126/coconut-granola"},{"id":"29093","title":"Homemade Pumpkin Spice Syrup","ingredients":"water, bottled, generic<br>sugars, brown<br>sugars, granulated<br>spices, cinnamon, ground<br>spices, ginger, ground<br>spices, cloves, ground<br>spices, nutmeg, ground<br>pumpkin, raw<br>vanilla extract","directions":"In a medium saucepan, add water and both sugars.<br>Simmer on medium-low heat until the sugar dissolves, about 4 minutes.<br>Turn the heat down to low and whisk in cinnamon, ginger, cloves, nutmeg, and pumpkin puree.<br>Simmer for 8 minutes, stirring occasionally.<br>Do not allow the mixture to come to a boil.<br>Remove from the heat and strain through a mesh strainer lined with cheese cloth or a very thin, clean tea towel (the syrup will remain thin even after cooking and straining).<br>Allow the syrup to cool to room temperature before stirring in the vanilla extract.<br>Store in a Mason jar or airtight container.<br>The syrup will last for 1 month at room temperature or 3 months in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/29093/homemade-pumpkin-spice-syrup"},{"id":"28995","title":"Sweet Potato Hash","ingredients":"sweet potato, raw, unprepared<br>butter, without salt<br>oil, canola<br>onions, raw<br>sugars, brown<br>pumpkin, raw","directions":"Cook potatoes in large pot of boiling salted water until slightly softened, about 4 minutes.<br>Drain.<br>Rinse under cold water to cool; drain.<br>Transfer to large bowl.<br>Melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat.<br>Add onions and saute until deep golden brown, about 10 minutes.<br>Transfer to bowl with potatoes.<br>DO AHEAD: Potatoes and onions can be prepared 1 day ahead.<br>Cover and chill.<br>Add brown sugar and pumpkin pie spice to potatoes; toss.<br>Melt remaining 3 tablespoons butter in large nonstick skillet over medium heat.<br>Add potatoes to skillet; spread in even layer, pressing with back of spoon or spatula.<br>Cook until golden brown, turning occasionally, about 15 minutes.<br>Season with salt and pepper.<br>Transfer to bowl and serve.","url":"https://recipe.bluelayer.org/recipe/28995/sweet-potato-hash"},{"id":"28875","title":"Golden Pumpkin","ingredients":"spices, cinnamon, ground<br>lemon juice, raw<br>pumpkin, raw","directions":"Add all ingredients to a cocktail shaker with ice.<br>Shake well.<br>Fine strain into a bucket glass with fresh ice.<br>Note: See related blog post for recipe for homemade pumpkin syrup.","url":"https://recipe.bluelayer.org/recipe/28875/golden-pumpkin"},{"id":"28704","title":"Veggie Flavored Pasta - No Egg","ingredients":"wheat flour, white, all-purpose, unenriched<br>water, bottled, generic<br>oil, olive, salad or cooking<br>tomatoes, red, ripe, raw, year round average<br>carrots, raw<br>beets, raw<br>spinach, raw","directions":"To make by hand, use a floured pastry cloth, put dry ingredients on cloth, and make a well in the center of flour mixture.<br>Add liquid ingredients in the well, and knead the dough, working the flour to the center as you knead.<br>After it forms a ball, knead by hand for several minutes.<br>To make with a food processor, put all ingredients in the bowl.<br>Process for 1 minute until dough begins to form.<br>Adjust liquid or flour if necessary, continue to knead in the machine for 1 1/2 to 2 1/2 minutes.<br>To make with bread machine, place ingredients into baking pan.<br>Use the dough cycle, knead for 1/2 min.<br>Adjust flour and liquid to form a round ball of dough.<br>Knead for another 5 minutes, then press stop button.<br>If you have a pasta machine, continue according to instructions.<br>To complete the pasta by hand, roll the dough into sheets, as thin as it is possible to roll it on a floured pastry cloth with a rolling pin.<br>Then shape into long thin spaghetti like strips, or wider for noodles.<br>Cut with a pie crimper for a fancy edge and twist into bowknots.<br>Use your imagination.<br>Allow to dry a minimum of 10 to 20 minutes, or longer, if necessary.<br>It may be dried for several hours, put into a ziploc bag and refrigerated or frozen.<br>To cook, drop into boiling water (with a little salt, optional), and cook just until al dente.<br>Do not overcook.<br>Serve with your favorite sauce.<br>You can make a white pasta, leaving out the vegetables, or you can use your imagination, be creative, and use any number of other veggies.<br>Try green, yellow, red, purple, orange pepper puree; yellow summer squash or zucchini; winter squash, pumpkin or sweet potato; broccoli, green beans, vegetarian refried beans.<br>The list is endless.<br>Just use approximately one-third cup of the one you choose.","url":"https://recipe.bluelayer.org/recipe/28704/veggie-flavored-pasta-no-egg"},{"id":"28679","title":"Easy Pumpkin Granola","ingredients":"oats<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, flaxseed<br>seeds, chia seeds, dried<br>pumpkin, raw<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>syrup, maple, canadian<br>honey<br>sugars, brown<br>raisins, seeded","directions":"Preheat oven to 250 F.<br>Combine oats, pumpkin seeds, flax seeds and chia seeds in a large bowl and mix well.<br>Stir in pumpkin puree, coconut oil, maple syrup, honey and brown sugar.<br>Stir until evenly distributed.<br>Spread granola mixture evenly on two rimmed baking sheets.<br>Place in oven and bake for about an hour, stirring occasionally to ensure even browning.<br>Remove from oven, transfer to a large bowl, and stir in raisins.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/28679/easy-pumpkin-granola"},{"id":"28532","title":"(Super Healthy) Chewy Granola Bars","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>wheat germ, crude<br>salt, table<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>seeds, flaxseed<br>oil, olive, salad or cooking<br>honey<br>vanilla extract<br>molasses<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)","directions":"Preheat oven to 350F.<br>Toast oats for 5 minutes in a dry skillet over medium heat.<br>Let cool.<br>In a large bowl, combine dry ingredients (including oats) and whisk together until well combined.<br>In a separate bowl, whisk together wet ingredients until well blended.<br>Add wet mixture to dry ingredients and blend gently until well moistened.<br>Add any of the suggested additions now (see Step 8).<br>Mixture should be moist but not too wet.<br>If it seems too dry and crumbly, add a little more applesauce (by the spoonful).<br>Line a 9in x 13in pan with parchment paper and press mixture into pan.<br>Bake at 350F for 30 minutes.<br>Cut into bars while warm, but let cool completely before removing from pan.<br>Suggested additions (add up to 2 cups of any of the following): chocolate chips, raisins (soaked in hot water for 10 minutes then drained), unsweetened shredded coconut, sunflower seeds (unsalted), pumpkin seeds (unsalted), dried fruit (like chopped apricots, cranberries), chopped toasted nuts.","url":"https://recipe.bluelayer.org/recipe/28532/super-healthy-chewy-granola-bars"},{"id":"28522","title":"Homemade Granola - Lowfat","ingredients":"oats<br>seeds, flaxseed<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>honey<br>oil, olive, salad or cooking<br>sugars, brown<br>vanilla extract<br>raisins, seeded<br>cranberries, dried, sweetened","directions":"Preheat oven to 325 degrees.<br>Combine all ingredients except dried fruit in a large bowl and toss till well distributed and coated.<br>Spread on baking sheet and bake for 10 minutes.<br>Flip and toss granola and then bake 15 minutes more, tossing it once again in the middle of the 15 minutes.<br>Cool completely on baking sheet, add the dried fruit and store.<br>In an airtight container in a dark pantry, mine lasts at least 6 weeks.","url":"https://recipe.bluelayer.org/recipe/28522/homemade-granola-lowfat"},{"id":"28481","title":"Peanut Butter Granola Bars","ingredients":"seeds, sesame seeds, whole, dried<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>oats<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>seeds, sunflower seed kernels, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>nuts, almonds<br>cranberries, dried, sweetened<br>honey<br>peanut butter, smooth style, without salt<br>oil, olive, salad or cooking<br>sugars, brown","directions":"Spread the rolled oats on a baking sheet and bake at 350 for 10 minutes.<br>In a large bowl, combine sesame seeds, rice cereal, rolled oats, coconut, sunflower seeds, pumpkin seeds, almonds and cranberries.<br>In a saucepan, combine honey, peanut butter, oil and sugar and melt over low heat.<br>Pour over dry ingredients and combine well.<br>Press mixture into a 13 - 9 baking dish.<br>Refrigerate for at least 2 hours or overnight.<br>Cut into bars.","url":"https://recipe.bluelayer.org/recipe/28481/peanut-butter-granola-bars"},{"id":"28458","title":"Yellow Squash With Peanuts","ingredients":"oil, olive, salad or cooking<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>oil, corn, peanut, and olive<br>salt, table<br>sugars, brown","directions":"Heat oil in a large skillet and cook squash until it becomes tender; stirring often.<br>Add peanuts, salt and sugar.<br>Reduce heat to low and simmer until the flavors have mingled, about 5 minutes.<br>Serve hot.","url":"https://recipe.bluelayer.org/recipe/28458/yellow-squash-with-peanuts"},{"id":"28422","title":"Schiacciatina Di Zucchine","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>water, bottled, generic<br>salt, table<br>oil, olive, salad or cooking<br>wheat flour, white, all-purpose, unenriched","directions":"In one bowl mix together water, olive oil, salt and in the end flour.<br>Then add sliced squash and mix it well.<br>Put the mixture in a baking pan 20x30cm.<br>Bake 40minutes in 230'C.","url":"https://recipe.bluelayer.org/recipe/28422/schiacciatina-di-zucchine"},{"id":"28371","title":"Chocolate-ToffeePumpkin Seed Bark Recipe","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>spices, pepper, red or cayenne<br>pascha, organic bitter-sweet dark chocolate chips,<br>spartan, real semi-sweet chocolate baking chips,","directions":"Line a baking sheet with parchment or waxed paper, or use a silicone baking sheet, and set aside.<br>Heat pumpkin seeds in a medium frying pan over medium heat and toast until golden brown, about 6 minutes.<br>Let cool slightly, then mix with cayenne until well blended; set aside.<br>Melt chocolate and toffee bar in a small saucepan over low heat, stirring constantly, until smooth.<br>Remove from heat and mix in 3/4 of the pumpkin seed mixture.<br>Spread chocolate mixture onto the lined baking sheet very thinly, into roughly a 12-by-10-inch rectangle.<br>Sprinkle remaining pumpkin seed mixture over top.<br>Let set in a cool, dry location.<br>Once bark is hard, break up into shards.","url":"https://recipe.bluelayer.org/recipe/28371/chocolate-toffeepumpkin-seed-bark-recipe"},{"id":"28302","title":"Apple Pie-Topsy Turvy","ingredients":"sugars, brown<br>margarine, regular, 80% fat, composite, stick, without salt<br>syrups, corn, light<br>nuts, pecans<br>spices, pumpkin pie spice<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>spices, cinnamon, ground<br>apples, raw, with skin","directions":"In 9 inch pie pan, combine brown sugar, marg.<br>and corn syrup; spread evenly over bottom of pan.<br>Arrange pecans over mixture in pan.<br>Prepare pie crust according to package directions for two crust pie; place bottom crust over mixture in pan.<br>Heat oven to 425 degrees F. In small bowl, combine sugar, 2 T. flour and cinnamon; mix well.<br>Arrange half of apple slices in pie crust-lined pan; sprinkle with half of sugar mixture.<br>Repeat with remaining apple slices and sugar mixture.<br>Top with second crust; seal and flute.<br>Cut slits in several places.<br>Bake at 425 degrees F. for 8 min.<br>or until apples are tender and crust is golden brown.<br>Loosen edge of pie; carefully invert onto serving place.<br>Serve warm or cold with whipped cream.","url":"https://recipe.bluelayer.org/recipe/28302/apple-pie-topsy-turvy"},{"id":"28235","title":"Nutty Maple Granola","ingredients":"oats<br>nuts, almonds<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>salt, table<br>oil, canola<br>syrup, maple, canadian","directions":"Preheat oven to 350 degrees F. Spray a medium baking pan with nonstick cooking spray.<br>Mix oatmeal, almonds, pumpkin seeds, and salt together in a medium bowl.<br>Add oil and maple syrup and stir until completely mixed.<br>Spread mixture in an even layer in pan.<br>Bake for 30 minutes or until lightly browned.<br>Remove from oven and allow to cool completely.<br>Crumble and enjoy!","url":"https://recipe.bluelayer.org/recipe/28235/nutty-maple-granola"},{"id":"28183","title":"Lady Bird Johnson's Shrimp Squash Casserole","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>crustaceans, shrimp, raw (not previously frozen)<br>butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>spices, pepper, black<br>soup, chicken broth or bouillon, dry<br>cream, whipped, cream topping, pressurized<br>onions, raw<br>delallo, italian seasoned breadcrumbs,<br>cheese, parmesan, hard<br>butter, without salt","directions":"Preheat oven to 400 degrees.<br>The squash should be cut into 1/4\" thick slices.<br>Thoroughly rinse shrimp under cold water and drain.<br>Heat 2 tablespoons of butter in a saucepan.<br>Blend in flour, salt and pepper and cook until it bubbles.<br>Remove the saucepan from the heat and add the chicken broth gradually, stirring constantly.<br>Bring to a boil and then simmer for 2 minutes.<br>Blend in the cream and the minced onions, then mix in raw shrimp.<br>Cover and set aside.<br>Layer half the squash in a greased 1 1/2 quart casserole dish.<br>Spoon half the shrimp sauce over the squash.<br>Repeat with remaining squash and shrimp sauce.<br>Cover tightly and bake at 400 degrees for 30 minutes.<br>Meanwhile, toss the breadcrumbs and Parmesan cheese with the tablespoon of melted butter.<br>After the squash has cooked for 30 minutes, top with the breadcrumb mixture.<br>Reduce heat to 350 degrees and return the casserole to the oven for 15 minutes or until the crumb topping is golden brown.","url":"https://recipe.bluelayer.org/recipe/28183/lady-bird-johnsons-shrimp-squash-casserole"},{"id":"28115","title":"Salted Caramel Sauce for Heathersark Pumpkin Cheesecake","ingredients":"sugars, granulated<br>butter, without salt<br>cream, fluid, heavy whipping<br>salt, table","directions":"Add the sugar in an even layer over the bottom of a heavy saucepan, with a capacity of at least 2 or 3 quarts.<br>Heat the sugar over medium-high heat, whisking it as it begins to melt.<br>You'll see that the sugar will begin to form clumps, but that's okay.<br>Just keep whisking and as it continues to cook, they will melt back down.<br>Stop whisking once all of the sugar has melted, and swirl the pan occasionally while the sugar cooks.<br>Continue cooking until the sugar has reached a deep amber color.<br>It should look almost a reddish-brown, and have a slight toasted aroma.<br>This is the point where caramel can go from perfect to burnt in a matter of seconds, so keep a close eye.<br>If you are using an instant-read thermometer, cook the sugar until it reaches 350 degrees F.<br>As soon as the caramel reaches 350 degrees, add the butter all at once.<br>Be careful, as the caramel will bubble up when the butter is added.<br>Whisk the butter into the caramel until it is completely melted.<br>Remove the pan from the heat and slowly pour the cream into the caramel.<br>Again, be careful because the mixture will once again bubble up ferociously.<br>Whisk until all of the cream has been incorporated and you have a smooth sauce.<br>Add the fleur de sel and whisk to incorporate.<br>Set the sauce aside to cool for 10 to 15 minutes and then pour into your favorite glass jar and let cool to room temperature.<br>You can refrigerate the sauce for up to 2 weeks.<br>You'll want to warm the sauce up before using.<br>TIPS:.<br>Caramel can be intimidating, but the more you make it, and the more you will get a feel for the look and the smell, and it will become second-nature.<br>For those just starting out, here are a few tips:.<br>Stir the sugar initially to help it to melt evenly, but stop once it has completely melted to keep it from seizing.<br>If youre new to caramel-making, you may find a thermometer will help to guide you.<br>The caramel should reach 350 degrees F on an instant-read or candy thermometer.<br>If you arent able to obtain a thermometer, you can use visual cues for doneness.<br>The caramel should be a deep amber color and should have just started to smoke.<br>The line is very fine here.<br>If you dont cook it long enough it will be too sweet with little depth of flavor, but cook it too long and it will be burnt and unusable.<br>Once youve done it a few times and see the color and can experience the smell when the thermometer hits 350, you will have a better idea of how to eyeball it when you dont have a thermometer.<br>Be sure to use a saucepan that is larger than you think you might need.<br>When you add the butter and the cream, the caramel will bubble up violently.","url":"https://recipe.bluelayer.org/recipe/28115/salted-caramel-sauce-for-heathersark-pumpkin-cheesecake"},{"id":"28083","title":"Vickys Pumpkin Cups","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>cocoa, dry powder, unsweetened<br>syrup, maple, canadian<br>pumpkin, raw<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>syrup, maple, canadian<br>seeds, sunflower seed kernels, dried<br>spices, cinnamon, ground","directions":"Line a 12 hole muffin tin with paper liners<br>Mix the chocolate layer ingredients together and spoon half of the chocolate mixture into the bottom of the liners<br>Freeze for 15 minutes<br>Meanwhile mix the pumpkin filling ingredients together<br>Put a tablespoon of filling over each frozen chocolate layer, smooth down and return to the freezer for another 20 minutes<br>Spoon the rest of the chocolate layer on top and freeze for an hour to set completely<br>Store in the fridge after freezing","url":"https://recipe.bluelayer.org/recipe/28083/vickys-pumpkin-cups"},{"id":"28053","title":"Sauteed Baby Squash with Basil and Feta","ingredients":"oil, olive, salad or cooking<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>leeks, (bulb and lower leaf-portion), raw<br>salt, table<br>spices, pepper, black<br>cheese, feta<br>spices, basil, dried","directions":"Heat a large nonstick skillet over medium-high heat.<br>Add oil to pan, swirling to coat; heat 20 seconds.<br>Add squash and leek to pan; saute 5 minutes or until tender, stirring frequently.<br>Stir in salt and pepper.<br>Transfer squash mixture to a serving platter.<br>Sprinkle with cheese and basil.","url":"https://recipe.bluelayer.org/recipe/28053/sauteed-baby-squash-with-basil-and-feta"},{"id":"28004","title":"Pumpkin Ravioli","ingredients":"cheese, ricotta, whole milk<br>pumpkin, raw<br>salt, table<br>spinach, raw<br>tomatoes, red, ripe, raw, year round average<br>oil, olive, salad or cooking<br>spices, nutmeg, ground","directions":"Mix cheese pumpkin, nutmeg and salt.<br>Use wonton wrappers for pasta, 4\" x 4\" is standard size.<br>Layer 1 4\" piece on lightly floured surface<br>While making keep unused pasta moist with tea towel so it is easy to work with.<br>Place 1 1 /2 tsp pumpkin mixture in center and top with another 4\" piece.<br>Seal with pasta wheel or a fork, allow to dry on towel 20 min turning once.<br>Boil in plenty of salted water (about 1/2 tsp) about 3 -4 minutes.<br>Remove carefully and place drained pasta in serving bowls or plates.<br>Top with your favourite sauce I like a white sauce mixed with diced tomatoes and fresh basil.<br>You will have extra filing which can be used again or frozen depending on how many you are making.<br>Serve with salad.","url":"https://recipe.bluelayer.org/recipe/28004/pumpkin-ravioli"},{"id":"27837","title":"Whipped Sweet Potatoes With Coconut Streusel","ingredients":"sweet potato, raw, unprepared<br>sugars, brown<br>cream, fluid, heavy whipping<br>butter, without salt<br>vanilla extract<br>pumpkin, raw<br>candies, marshmallows<br>wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>pumpkin, raw<br>butter, without salt<br>nuts, pecans<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat oven to 350.<br>Place all whipped sweet potato ingredients in a large bowl.<br>Beat with an electric mixer until fairly smooth and fluffy.<br>Transfer mixture into a greased 13x9-inch or 3 quart baking dish.<br>Top with marshmallows.<br>For streusel, mix flour, brown sugar and pumpkin pie spice in a medium bowl.<br>Cut in butter with a pastry blender or fork until crumbly.<br>Stir in pecans and coconut; sprinkle over marshmallows and whipped sweet potatoes.<br>Bake, uncovered, 25 minutes or until heated through and topping is golden brown.","url":"https://recipe.bluelayer.org/recipe/27837/whipped-sweet-potatoes-with-coconut-streusel"},{"id":"27829","title":"Little Pear-Raspberry Pot Pies","ingredients":"spices, pumpkin pie spice<br>sugars, granulated<br>sugars, granulated<br>cornstarch<br>spices, ginger, ground<br>spices, cinnamon, ground<br>pears, raw<br>raspberries, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place oven rack in lowest position.<br>Heat to 400F You'll need 6 deep (1 cup capacity) ramekins that measure about 3 1/2 inches across top (See Note) and a foil-lined rimmed baking sheet.<br>Unroll or unfold pie crust on work surface.<br>Cut three 4 1/2 inch circles out of each crust, then a 1 inch circle out of center of each.<br>Discard scraps.<br>Mix 1 cup of sugar, the cornstarch, ginger and cinnamon in a large bowl.<br>Add pears and raspberries; toss gently to mix and coat.<br>Divide evenly among ramekins.<br>Center crust rounds over filling; turn overhang under to make a stand-up edge.<br>Flute or crimp edge, gently pressing pastry onto rim of ramekins to adhere.<br>Brush middle of crusts with milk and sprinkle with remaining 2 tbs sugar.<br>Place on prepared baking sheet.<br>Bake 40 to 45 minutes until filling bubbles and juices thicken.<br>Remove pies to a wire rack and cool 15 minutes.<br>If serving hot, or cool completely and serve at room temperature.<br>NOTES You can also use 12-oz.<br>custard cups.<br>The crust will fit on top without an overhang.","url":"https://recipe.bluelayer.org/recipe/27829/little-pear-raspberry-pot-pies"},{"id":"27825","title":"Spaghetti Squash & Cucumber","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>pickles, cucumber, sour<br>tomatoes, red, ripe, raw, year round average<br>spices, pepper, red or cayenne<br>fresh red onions,<br>rice vinegar,<br>oil, olive, salad or cooking<br>spices, pepper, black<br>cheese, feta","directions":"Bake the spaghetti squash at 400 degrees for about an hour, then use a fork to scrape out \"noodles;\" let them cool for a bit before mixing them with the rest of the ingredients.<br>Mix all of the ingredients except for the feta cheese.<br>Refrigerate until ready to serve, and sprinkle the feta cheese right before serving.","url":"https://recipe.bluelayer.org/recipe/27825/spaghetti-squash-cucumber"},{"id":"27755","title":"Pumpkin Butter (No cook)","ingredients":"butter, without salt<br>sugars, powdered<br>pumpkin, raw<br>spices, cinnamon, ground<br>spices, nutmeg, ground","directions":"Beat butter at medium speed of an electric mixer until creamy; gradually add sugar, beating well.<br>Add pumpkin, cinnamon and nutmeg; mix well.<br>Cover and chill at least 3 hours.<br>Let butter stand at room temperature to soften before serving.","url":"https://recipe.bluelayer.org/recipe/27755/pumpkin-butter-no-cook"},{"id":"27721","title":"Toasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>salt, table<br>water, bottled, generic<br>butter, without salt","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Clean and dry pumpkin seeds so there is no goo or strings.<br>Melt butter onto a cookie sheet.<br>Spread pumpkin seeds evenly over the buttered sheet and sprinkle with salt and water.<br>Bake in the preheated oven for 10 to 15 minutes, shaking the pan every 4 minutes to ensure even baking.","url":"https://recipe.bluelayer.org/recipe/27721/toasted-pumpkin-seeds"},{"id":"27677","title":"Pumpkin Seed Praline","ingredients":"sugars, granulated<br>water, bottled, generic<br>seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Preheat oven to 250F.<br>Lightly oil a large sheet of foil on a baking sheet and keep warm in oven.<br>Cook sugar, water, and a pinch of salt in a deep 2-quart heavy saucepan over moderately low heat, stirring slowly with a metal fork, until melted and pale golden.<br>Cook caramel without stirring, swirling pan, until deep golden.<br>Immediately stir in pumpkin seeds and quickly pour onto foil, spreading into a thin sheet before it hardens.<br>(If caramel hardens and is difficult to spread, put in a 400F oven until warm enough to spread, 1 to 2 minutes.)<br>Cool praline on baking sheet on a rack until completely hardened, then break into large pieces.","url":"https://recipe.bluelayer.org/recipe/27677/pumpkin-seed-praline"},{"id":"27646","title":"Berry Nut and Seed Crunch","ingredients":"sugars, brown<br>nuts, walnuts, english<br>seeds, sesame seeds, whole, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sunflower seed kernels, dried<br>cranberries, dried, sweetened","directions":"Line a baking sheet with parchment paper.<br>Heat brown sugar in a saucepan over medium-low heat until melted; stir in walnuts and sesame seeds until walnuts are coated with sugar and sesame seeds.<br>Transfer coated walnuts to the prepared baking sheet; set aside until cooled.<br>Mix coated walnuts, pumpkin seeds, sunflower seeds, and cranberries together in a bowl.","url":"https://recipe.bluelayer.org/recipe/27646/berry-nut-and-seed-crunch"},{"id":"27591","title":"Pumpkin Seeds With Worcestershire and Garlic","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>butter, without salt<br>sauce, worcestershire<br>salt, table<br>spices, garlic powder","directions":"Remove pumpkin seeds from pumpkin and pat dry with a paper towel.<br>It is not necessary to rinse the seeds; they will be more flavorful without being rinsed.<br>Combine all the ingredients in a bowl and toss well to mix.<br>Spread seeds in a single layer on a nonstick baking sheet.<br>Bake at 250 degrees for 1 1/2 hours.","url":"https://recipe.bluelayer.org/recipe/27591/pumpkin-seeds-with-worcestershire-and-garlic"},{"id":"27576","title":"Roasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>oil, olive, salad or cooking<br>salad dressing, ranch dressing, regular","directions":"Wash seeds and dry throughly.<br>Saute seeds in oil unti lightly browned.<br>(use large frying pan) Transfer seeds to baking pan.<br>Mix in Salad dressing,until seeds are well coated.<br>Spread seeds in single layer.<br>Bake at 325 degree 20-25 minutes, or until crisp.<br>Stir often.<br>Store in zip-lock baggies.<br>Keeps up to 3 weeks.","url":"https://recipe.bluelayer.org/recipe/27576/roasted-pumpkin-seeds"},{"id":"27551","title":"Crunchy Pumpkin Pie Granola","ingredients":"sugars, brown<br>pumpkin, raw<br>oats<br>nuts, almonds<br>nuts, pecans<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>honey<br>vanilla extract<br>raisins, seeded<br>cranberries, dried, sweetened","directions":"Preheat an oven to 250 degrees F (120 degrees C).<br>Coat 2 baking sheets with nonstick cooking spray.<br>Combine brown sugar, pumpkin pie spice, rolled oats, almonds, and pecans in a large bowl.<br>Mix the applesauce, honey, and vanilla in a separate large bowl.<br>Stir the oat mixture into the applesauce mixture, until granola begins to gather in clusters.<br>Spoon granola evenly onto prepared baking sheets.<br>Bake in preheated oven, stirring every 20 minutes, until lightly browned and crispy, about 1 hour.<br>Remove from oven; cool to room temperature.<br>Stir in raisins and cranberries; store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/27551/crunchy-pumpkin-pie-granola"},{"id":"27525","title":"Good Seeds Whole Wheat Bread","ingredients":"wheat flour, white, all-purpose, unenriched<br>water, bottled, generic<br>leavening agents, yeast, baker's, active dry<br>oil, olive, salad or cooking<br>salt, table<br>sugars, granulated<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"sprinkle the yeast on the warm water in the mixer bowl, feed it 1/2 of the sugar and let rest for 15 minutes.<br>add 1/3 of the flour, the rest of the sugar and the oil to the water, whisk to incorporate and let rest for 30 minutes.<br>add the cereal mix and pumpkin seed to the remaining flour, mix well.<br>slowly add the rest of the flour with cereal and seeds to the mixing bowl on low speed.<br>mix with a dough attachment for 10 minutes: five minutes on low speed and 5 medium-high.<br>if the dough is too sticky, add some flour one tablespoon at the time - up to 1/3 cup - and keep mixing.<br>transfer the dough to a bowl, cover and let rest for 2-3 hours: if the air temperature is low, put it in the oven with the light on (or in the microwave).<br>transfer the dough to a working table flatten, fold three times (see pictures), shape in a roll of the size of the baking pan and roll over the seeds to coat.<br>an optional egg wash would help the seeds to stick to it.<br>transfer carefully to the baking pan and let rest for 30 minutes.<br>preheat the oven to 420F and bake for 35 minutes.","url":"https://recipe.bluelayer.org/recipe/27525/good-seeds-whole-wheat-bread"},{"id":"27500","title":"Pumpkin Dip","ingredients":"cheese, parmesan, hard<br>sugars, brown<br>spices, ginger, ground<br>spices, nutmeg, ground<br>spices, cinnamon, ground<br>pumpkin, raw","directions":"Beat cream cheese until smooth.<br>Add sugar and spices and blend well.<br>Add pumpkin puree and mix well.<br>Serve with ginger snaps, sliced apples, or sliced pears.<br>Refrigerate until served.","url":"https://recipe.bluelayer.org/recipe/27500/pumpkin-dip"},{"id":"27302","title":"Homemade Muesli","ingredients":"oats<br>seeds, sunflower seed kernels, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>nuts, pecans<br>nuts, cashew nuts, raw<br>nuts, walnuts, english<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>oil, olive, salad or cooking<br>honey<br>spices, cinnamon, ground","directions":"Pre-heat the oven to 120 degrees celcius.<br>Mix all the ingredients together in a large mixing bowl.<br>Spread all the ingredients in a large baking tray.<br>Place in the oven for 1 hr 15 minutes.<br>Remove and mix around every 15 minutes to avoid burning on the top.","url":"https://recipe.bluelayer.org/recipe/27302/homemade-muesli"},{"id":"27260","title":"Pumpkin Muffins","ingredients":"oil, olive, salad or cooking<br>sugars, brown<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>pumpkin, raw<br>spices, nutmeg, ground<br>spices, cinnamon, ground<br>spices, cloves, ground<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda","directions":"Preheat oven to 350F.<br>Cream together oil and sugar.<br>Add pumpkin, applesauce and spices.<br>Mix well, add flour and baking soda.<br>Fill muffin tins, bake for about 25 minutes.<br>The muffins don't rise much, so don't worry too much about filling the tins too high.<br>They should come out light and fluffy.","url":"https://recipe.bluelayer.org/recipe/27260/pumpkin-muffins"},{"id":"27246","title":"Candy Corn Pumpkin Spice Popcorn Balls","ingredients":"butter, salted<br>pumpkin, raw<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>spices, ginger, ground<br>spices, cloves, ground<br>snacks, popcorn, air-popped (unsalted)<br>corn, sweet, white, raw","directions":"In a large heavy-bottomed saucepan, melt the butter and the marshmallows, stirring with a buttered wooden spoon constantly to combine.<br>When the marshmallows are melted, add the cinnamon, nutmeg, ginger and cloves and mix thoroughly.<br>In a large bowl, toss together the popcorn and candy corn.<br>Pour the marshmallow mixture over the popcorn and stir to combine making sure coat all the popcorn and candy.<br>Using buttered hands, form the popcorn into baseball-sized balls and place on waxed paper until firm.<br>Store in an airtight container for up to 2 days.<br>(They do become a little stale after that.)","url":"https://recipe.bluelayer.org/recipe/27246/candy-corn-pumpkin-spice-popcorn-balls"},{"id":"27157","title":"Dog Food - Beef","ingredients":"beef, grass-fed, ground, raw<br>beef, grass-fed, ground, raw<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>shortening, vegetable, household, composite","directions":"Roast beef until medium-rare (about 170'F on a meat thermometer).<br>Dice into smaller than bite size pieces (varies depending on the size of the dog).<br>Pan fry liver until medium-rare or just a hint of pink is seen when you cut through the the center.<br>Dice vegetables into 1/2 inch (1 cm) cubes and blanch for one minute.<br>Place brown rice into a large pot of boiling water and cook for 25 minutes for most brown rice and 50 minutes for the organic brown rice (or according to package direction).<br>I cook it like pasta, in lots of water and then strain to keep it fluffy and stop it from sticking to the bottom of the pot.<br>Mix all ingredients together.<br>Place into containers and freeze.<br>**NOTE: Vegetables can consist of most high-nutrient options such as fresh or frozen sweet potato, wax beans, peas, pumpkin, spinach, carrots, squash, zucchini, etc.<br>** Please be careful of those items toxic to dogs such as onions and garlic.","url":"https://recipe.bluelayer.org/recipe/27157/dog-food-beef"},{"id":"27119","title":"No Bake Almond Oat Energy Bites","ingredients":"oats<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>raisins, seeded<br>seeds, sunflower seed kernels, dried<br>spices, cinnamon, ground<br>nuts, almonds<br>honey<br>honey<br>beverages, ovaltine, classic malt powder<br>vanilla extract","directions":"Grind 1/2 cup oats and 1/4 cup pumpkin seeds in a blender/food processor until powdery.<br>Transfer to a medium bowl; set aside.<br>Combine remaining 2 cups oats, remaining 1/4 cup pumpkin seeds, raisins, sunflower seeds, and cinnamon in large bowl.<br>Stir in almond butter, honey, barley malt syrup and vanilla until soft dough forms.<br>Moisten hands, and roll dough into 1 inch balls.<br>Coat balls in oat-pumpkin seed powder.<br>Place in freezer for 20 minutes to set, then serve or store in the fridge.","url":"https://recipe.bluelayer.org/recipe/27119/no-bake-almond-oat-energy-bites"},{"id":"27111","title":"Dr. Oz. Energizing Breakfast: Canned Pumpkin Oatmeal","ingredients":"pumpkin, raw<br>oats<br>spices, cinnamon, ground","directions":"Stir 1/4 cup canned pumpkin into 1 cup of prepared oatmeal.<br>Sprinkle with cinnamon and enjoy!","url":"https://recipe.bluelayer.org/recipe/27111/dr-oz-energizing-breakfast-canned-pumpkin-oatmeal"},{"id":"27050","title":"Healthy Granola","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>seeds, flaxseed<br>oats<br>seeds, flaxseed<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>nuts, almonds<br>apples, raw, with skin<br>syrup, maple, canadian<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>salt, table<br>vanilla extract<br>cranberries, dried, sweetened<br>wheat germ, crude","directions":"Heat oven to 350.<br>Place coconut on ungreased sheet, and toast until light golden, about 6 minutes.<br>Set aside to cool.<br>Reduce oven temperature to 300.<br>Lightly oil two baking pans.<br>In a large bowl, combine rolled oats, flaxseeds, wheat germ, pumpkinseeds, and almonds; set aside.<br>In a small saucepan, bring cider to a boil; cook until liquid has reduced to 1/2 cup, about 7 minutes.<br>Stir in oil, maple syrup, cinnamon, nutmeg, salt, and vanilla extract.<br>Remove pan from heat, pour liquid over oat mixture, and combine thoroughly.<br>Divide mixture between baking pans, and bake until golden brown, about 40 minutes, stirring every 15 minutes.<br>Transfer to wire rack to cool completely.<br>Transfer to a large bowl, and stir in dried cranberries and toasted coconut.<br>Store in an airtight container up to 2 weeks.<br>You may also add an optional 1/2 cup dried mission figs, quartered lengthwise.","url":"https://recipe.bluelayer.org/recipe/27050/healthy-granola"},{"id":"27029","title":"Shredded Yellow Squash","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>margarine, regular, 80% fat, composite, stick, without salt<br>spices, oregano, dried<br>spices, garlic powder<br>soup, chicken broth or bouillon, dry","directions":"Combine all ingredients in a 1 1/2 quart casserole.<br>Cover and microwaveat high for 2 to 3 min.<br>or until vegetables are crisp tender and mixture is throughly heated, stirring after 1 1/2 min.","url":"https://recipe.bluelayer.org/recipe/27029/shredded-yellow-squash"},{"id":"26992","title":"Lowfat Ww Bran Muffins","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>salt, table<br>water, bottled, generic<br>yogurt, greek, plain, nonfat<br>sugars, granulated<br>pumpkin, raw<br>egg substitute, powder<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda","directions":"Mix water and yogurt and pour over cereal and salt, mix and let soak.<br>Mix sugar, eggs and banana.<br>Add to cereal mix.<br>Mix flour and baking soda, add to cereal mix.<br>Bake at 375 degrees for 15-20 minute.","url":"https://recipe.bluelayer.org/recipe/26992/lowfat-ww-bran-muffins"},{"id":"26951","title":"Rich Chocolate Pumpkin Truffles","ingredients":"cookies, vanilla wafers, lower fat<br>nuts, almonds<br>sugars, powdered<br>spices, cinnamon, ground<br>spartan, real semi-sweet chocolate baking chips,<br>pumpkin, raw<br>alcoholic beverage, liqueur, coffee, 53 proof<br>sugars, powdered","directions":"*Note:Apple juice may be substituted for coffee liqueur if desired.<br>In medium bowl, combine vanilla wafer crumbs, ground almonds, the 1/2 cup powdered sugar, and cinnamon.<br>Blend in chocolate, pumpkin, and coffee liqueur.<br>Form into 1-inch balls.<br>Chill.<br>Dust with remaining powdered sugar just before serving.","url":"https://recipe.bluelayer.org/recipe/26951/rich-chocolate-pumpkin-truffles"},{"id":"26945","title":"Cinnamon and Ginger Caramelized Pumpkin Seeds","ingredients":"butter, without salt<br>sugars, brown<br>spices, cinnamon, ground<br>spices, ginger, ground<br>salt, table<br>seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Preheat oven to 275 degrees F (135 degrees C).<br>Grease a baking sheet.<br>Combine 1 1/2 tablespoons butter and 1 tablespoon brown sugar together in a bowl; add cinnamon, ginger, and salt and mix well.<br>Stir pumpkin seeds into butter mixture until evenly coated.<br>Spread seeds in an even layer onto the prepared baking sheet.<br>Bake in the preheated oven for 15 minutes; check seeds and continue baking for 10 minutes more.<br>Mix the remaining 2 tablespoons brown sugar and 1 1/2 teaspoons butter together in a bowl and stir onto the pumpkin seeds.<br>Continue baking seeds until toasted and fragrant, about 10 minutes more.","url":"https://recipe.bluelayer.org/recipe/26945/cinnamon-and-ginger-caramelized-pumpkin-seeds"},{"id":"26919","title":"5-Minute Oatmeal- Raisin Cookie Treat","ingredients":"oats<br>sugars, brown<br>raisins, seeded<br>salt, table","directions":"Mix all ingredients in a small bowl, while the kettle boils.<br>Pour on 1/4-1/3 cup boiling water, give it a little stir, and cover with a plate for a few minutes to let the water be soaked up.<br>Enjoy!<br>Notes: this is just enough for a nice snack; if you want to have it for breakfast, you may want to double it.<br>Or you could add other ingredients to power it up- I bet pumpkin seeds and/or flaxseeds would be good.<br>It's even sweet enough to serve as a dessert.<br>But hey, don't feel too guilty- there are definitely much less healthy things you could be eating!","url":"https://recipe.bluelayer.org/recipe/26919/5-minute-oatmeal-raisin-cookie-treat"},{"id":"26918","title":"Peach & Maple Superfood Granola","ingredients":"oats<br>nuts, walnuts, english<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>peaches, yellow, raw<br>seeds, chia seeds, dried<br>salt, table<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>syrup, maple, canadian<br>goji berries, dried","directions":"Preheat oven to 300 degrees F. 2.<br>Set out 2 baking sheets.<br>Place racks on bottom and top third of the oven.<br>Combine oats, walnuts, pepitas, peaches, chia seeds and salt in a large mixing bowl and set aside.<br>Heat the coconut oil in a saucepan on medium heat and add the maple syrup.<br>Stir until just melted and blended.<br>Pour the melted coconut oil and maple mixture onto the oat mixture and stir to coat evenly.<br>Place half of the granola on each baking sheet and place in oven.<br>Stir a few times during the baking time and halfway through, rotate the pans.<br>Bake for approximately 45 minutes or unti granola looks golden.<br>Once cooled, stir in the goji berries.","url":"https://recipe.bluelayer.org/recipe/26918/peach-maple-superfood-granola"},{"id":"26906","title":"Orange, Pumpkin Seed, and Smoked Almond Granola","ingredients":"oats<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>nuts, almonds<br>sugars, brown<br>oil, canola<br>orange juice, raw<br>orange juice, raw<br>vanilla extract<br>salt, table","directions":"Preheat oven to 325.2.<br>Combine all ingredients in a medium bowl, stirring well with a spatula.<br>Spread mixture on a parchment paper-lined baking sheet.<br>Bake at 325 for 26 minutes.<br>Cool completely.","url":"https://recipe.bluelayer.org/recipe/26906/orange-pumpkin-seed-and-smoked-almond-granola"},{"id":"26902","title":"Cinnamon Molasses Grain-Free Granola","ingredients":"nuts, almonds<br>nuts, cashew nuts, raw<br>nuts, walnuts, english<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>seeds, flaxseed<br>seeds, chia seeds, dried<br>wheat germ, crude<br>honey<br>molasses<br>oil, olive, salad or cooking<br>spices, cinnamon, ground","directions":"Combine nuts, seeds, coconut and wheat germ.<br>Heat honey, molasses, olive oil and cinnamon on the stove over medium heat until mixed.<br>Pour over nut mixture.<br>Bake for 45 minutes at 275 degrees F.","url":"https://recipe.bluelayer.org/recipe/26902/cinnamon-molasses-grain-free-granola"},{"id":"26848","title":"Granola Bars","ingredients":"jams and preserves, apricot<br>butter, without salt<br>oats<br>nuts, cashew nuts, raw<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sunflower seed kernels, dried<br>raisins, seeded<br>seeds, flaxseed","directions":"Preheat oven to 350F Line a 15x10-inch jelly roll pan with parchment paper.<br>Combine jam and butter in large microwave-safe bowl.<br>Microwave on high 1-2 minutes, until butter melts.<br>Add remaining ingredients, and mix well.<br>Press evenly into prepared pan, wetting hands so mixture doesn't srick.<br>Bake in preheated oven 25-30 minutes or until golden brown.<br>Cool slightly.<br>Cut into 36 bars.","url":"https://recipe.bluelayer.org/recipe/26848/granola-bars"},{"id":"26796","title":"Pumpkin Oatmeal","ingredients":"oats<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pumpkin, raw<br>spices, cinnamon, ground<br>spices, ginger, ground<br>spices, nutmeg, ground<br>spices, cloves, ground<br>salt, table<br>cranberries, dried, sweetened","directions":"Place the ingredients into a saucepan over medium heat and stir to combine.<br>Just as the mixture begins to boil, reduce heat to low and simmer, stirring occasionally, about 5 minutes.<br>When done, remove from heat and pour into a bowl.<br>Top with a drizzle of honey, a sprinkle of walnuts and milk if desired.","url":"https://recipe.bluelayer.org/recipe/26796/pumpkin-oatmeal"},{"id":"26737","title":"Pumpkin Truffles","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>pumpkin, raw<br>cream, fluid, heavy whipping<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>spices, cloves, ground<br>cocoa, dry powder, unsweetened<br>pumpkin, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"To make the pumpkin ganache, combine the white chocolate and pumpkin powder in a heat resistant bowl.<br>In a small sauce pan, heat heavy cream until it begins to boil.<br>Remove from heat and pour cream over white chocolate.<br>Stir until smooth.<br>Add spices and fold until well blended.<br>Allow to cool until room temperature, then cover and chill in the refrigerator until firm.<br>Once ganache is firm to the touch, use a melon baller or small spoon to scoop pumpkin mixture and roll into 3/4 balls.<br>The ganache will be slightly sticky, but will roll easily between hands.<br>Place each truffle on greased wax paper and return to the refrigerator for 30 minutes.<br>In a small bowl, combine the cocoa powder and pumpkin pie spice and stir until well blended.<br>Set aside.<br>Melt milk chocolate according to the package instructions.<br>If desired, temper the chocolate for a more professional result, however, this is not necessary.<br>Remove the truffles from the refrigerator and dip each one into the milk chocolate, being sure to coat the entire truffle.<br>Return dipped truffles to the wax paper and sprinkle with spiced cocoa mixture.<br>Place finished candies in refrigerator to firm up the chocolate.<br>Store in an airtight container and keep refrigerated.<br>Makes approximately 25 truffles.","url":"https://recipe.bluelayer.org/recipe/26737/pumpkin-truffles"},{"id":"26590","title":"Peanut Butter Buttercup Squash Scones","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>spices, cinnamon, ground<br>spices, ginger, ground<br>spices, nutmeg, ground<br>spices, cloves, ground<br>butter, salted<br>peanut butter, smooth style, without salt<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>vanilla extract<br>milk, buttermilk, fluid, cultured, lowfat<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F.<br>In a mixing bowl (for a stand mixer), combine dry ingredients and cubed butter.<br>With the paddle attachment, run your mixer on medium-low until mixture resembles coarse crumbs.<br>This will take a few minutes.<br>While mixer is running, whisk together peanut butter, squash, vanilla and buttermilk until smooth.<br>When flour mixture is ready, with the mixer running on low, add chocolate chips and then the squash/peanut mixture to the bowl.<br>Turn mixer off when everything is just combined, taking care not to over-mix.<br>Turn dough out on to a floured surface and fold in to a ball (roughly 8-10 turns).<br>Do not overwork the dough and try not to use a heavy hand.<br>Pat dough in to a circle about 2 inches deep and cut in to 8 triangles.<br>Place on a baking sheet lined with parchment paper and bake for 1820 minutes.<br>Allow scones to cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/26590/peanut-butter-buttercup-squash-scones"},{"id":"26538","title":"Lemony Squash Ribbons","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>squash, summer, zucchini, includes skin, raw<br>oil, olive, salad or cooking<br>lemon juice, raw<br>cheese, parmesan, hard<br>salt, table<br>spices, pepper, black","directions":"Cut the squash and zucchini into long thin strips using a vegetable peeler (discard the seedy centers/cores) and place in a large bowl.<br>Add the oil, lemon juice, Parmesan, salt and pepper and toss gently to combine.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/26538/lemony-squash-ribbons"},{"id":"26513","title":"Easy Summer Chicken Bake","ingredients":"squash, summer, zucchini, includes skin, raw<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>mango nectar, canned<br>raisins, seeded<br>spices, paprika<br>spices, ginger, ground<br>chicken, broiler or fryers, breast, skinless, boneless, meat only, raw<br>oil, olive, salad or cooking","directions":"Pre-heat oven to 375 degrees F.<br>Clean and slice into 1/2inch pieces the zucchini, squash.<br>Chop the mango into similiar sized pieces.<br>Clean chicken breast and poke holes in the flesh on both sides.<br>Very lightly grease a 9x11 glass dish with the olive oil.<br>Place chicken in pan and sprinkle 1 tsp of ginger and 1/2 tsp of paprika over the meat.<br>Pile the zucchini, squash, mango, and raisin over the chicken evenly.<br>Sprinkle remaining 1 tsp of ginger and 1/2 tsp of paprika over the veggies.<br>Cover dish with foil and bake 35-40 minutes.","url":"https://recipe.bluelayer.org/recipe/26513/easy-summer-chicken-bake"},{"id":"26460","title":"Vegan Pumpkin Whipped Cream","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pumpkin, raw<br>pumpkin, raw<br>sweetener, herbal extract powder from stevia leaf<br>salt, table","directions":"Chill coconut milk in your refrigerator overnight undisturbed.<br>Remove from the fridge and gently turn the can upside down but be sure not to shake it.<br>Open the can and remove all of the clear coconut water (you can save this for shakes and drinks).<br>Put the thick cream in your mixer bowl with the pumpkin, pumpkin spice, sweetener and salt.<br>Whip until you have soft fluffy peaks.<br>Adjust sweetener to taste; start with a small amount and add as you go.","url":"https://recipe.bluelayer.org/recipe/26460/vegan-pumpkin-whipped-cream"},{"id":"26441","title":"Aussie Pumpkin Scones","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, powdered<br>cream, whipped, cream topping, pressurized<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pumpkin, raw","directions":"Combine all the ingredients in a large bowl and mix until well combined.<br>Turn out dough onto a floured surface and lightly press dough down to approximately 2 cm thickness.<br>Cut into rounds with a scone cutter (or use a small, clean empty tin).<br>Place on a greased baking tray.<br>Bake in a hot oven for approx 10-15 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/26441/aussie-pumpkin-scones"},{"id":"26422","title":"Pumpkin Spice Pecan Granola","ingredients":"oats<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>nuts, pecans<br>pumpkin, raw<br>salt, table<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>syrup, maple, canadian","directions":"Preheat oven to 350 degrees F.<br>In a large bowl, combine oats, pepitas, pecans, pumpkin spice, and salt.<br>In a small bowl, whisk together the coconut oil and maple syrup.<br>Pour wet ingredient mixture into dry ingredients.<br>Using a large spoon or spatula, stir the mixture until oats and cashews are evenly coated.<br>Spread the granola mixture out evenly on a large nonstick baking sheet.<br>Bake in the oven for about 45 minutes.<br>Check on the granola every 15 minutes and give it a quick stir with a large spoon each time.<br>Granola should be crispy and golden brown when done.","url":"https://recipe.bluelayer.org/recipe/26422/pumpkin-spice-pecan-granola"},{"id":"26396","title":"Crunchy Fruity Granola","ingredients":"oats<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>nuts, almonds<br>salt, table<br>honey<br>oil, canola<br>vanilla extract<br>cranberries, dried, sweetened","directions":"Preheat oven to 350F.Combine oats, seeds, nuts and salt in bowl.<br>Whisk together honey, oil and vanilla, and stir into dry ingredients.<br>Spread granola on baking sheet coated with nonstick cooking spray.<br>Bake 15 to 18 minutes, or until golden brown, stirring once or twice during baking.<br>Cool on tray until dry and crunchy.<br>Break into bite-sized pieces, and stir in dried fruit.<br>Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/26396/crunchy-fruity-granola"},{"id":"26364","title":"Crunchy and Delicious Granola","ingredients":"oats<br>seeds, sunflower seed kernels, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sesame seeds, whole, dried<br>seeds, flaxseed<br>wheat germ, crude<br>cherries, sweet, raw<br>salt, table<br>spices, cinnamon, ground<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>syrup, maple, canadian<br>vanilla extract","directions":"Preheat the oven to 325 degrees F (165 degrees C).<br>Line 2 baking sheets with parchment paper.<br>Combine oatmeal, sunflower seeds, pumpkin seeds, sesame seeds, flax seeds, wheat germ, chopped dried cherries, salt, and cinnamon in a large bowl.<br>Mix applesauce, maple syrup, and vanilla in a separate bowl.<br>Pour applesauce mixture over the oatmeal mixture; mix until evenly coated.<br>Spread the mixture onto the prepared baking sheets; smooth into a single thin layer.<br>Bake in preheated oven 20 minutes, stir gently to turn, and continue cooking until crisp and golden brown, another 15 to 20 minutes.","url":"https://recipe.bluelayer.org/recipe/26364/crunchy-and-delicious-granola"},{"id":"26251","title":"Pumpkin Pie Spice","ingredients":"spices, cinnamon, ground<br>spices, ginger, ground<br>spices, nutmeg, ground<br>spices, cloves, ground","directions":"Mix all ingredients together.<br>Stir in an airtight container.<br>Shake before using.","url":"https://recipe.bluelayer.org/recipe/26251/pumpkin-pie-spice"},{"id":"25921","title":"Maple-Apple Sweet Potatoes","ingredients":"sweet potato, raw, unprepared<br>butter, without salt<br>syrup, maple, canadian<br>pumpkin, raw<br>salt, table<br>nuts, pecans","directions":"Bring a large pot of lightly salted water to boiling.<br>Add sweet potatoes and boil 12 minutes, until tender.<br>Drain and return to pot.<br>Meanwhile, in a small skillet, melt butter over medium heat.<br>Stir in maple syrup, pumpkin pie spice and salt.<br>Cook for 1 minute; stir until sauce is smooth.<br>Add butter mixture to pot and mash to desired consistency.<br>Transfer sweet potatoes to a serving dish.<br>Sprinkle top evenly with chopped pecans.<br>Do-Ahead Tip: If not serving right away, do not top with pecans; spoon potatoes into an ovenproof casserole.<br>Let cool completely; cover and refrigerate for up to 2 days.<br>To serve, bring to room temperature.<br>Reheat at 325 for 30 minutes.<br>Sprinkle toasted nuts over top immediately before serving.","url":"https://recipe.bluelayer.org/recipe/25921/maple-apple-sweet-potatoes"},{"id":"25902","title":"Pumpkin Granola","ingredients":"oats<br>nuts, almonds<br>nuts, pecans<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>cranberries, dried, sweetened<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>wheat germ, crude<br>seeds, flaxseed<br>spices, cinnamon, ground<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>syrup, maple, canadian<br>oil, olive, salad or cooking<br>pumpkin, raw","directions":"Preheat the oven to 350&amp;deg;F Line a baking sheet with parchment paper.<br>In a large bowl, toss together the nuts, pumpkin seeds, coconut, wheat germ, flax meal and cinnamon.<br>In a separate bowl, mix together the syrups, oil and pumpkin puree.<br>Pour the wet mixture over the dry ingredients and combine well.<br>The mix will be sticky.<br>spread onto the prepared baking sheet and press it with the back of a spoon until it's about 1/2 inch thick.<br>Bake for 20 to 25 minutes, until the edges are starting to turn brown.<br>The granola will firm up as it cools, so no need to worry if the center is still soft.<br>Cool completely and then break into smaller chunks.<br>Store in an airtight container for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/25902/pumpkin-granola"},{"id":"25890","title":"Pumpkin Pie Cream Cheese Spread","ingredients":"cheese, parmesan, hard<br>pumpkin, raw<br>sugars, brown<br>pumpkin, raw<br>spices, cinnamon, ground<br>nuts, pecans","directions":"Cream together cream cheese and canned pumpkin.<br>Add spices and sugar,mixing well.<br>Chill for at least 2 hours so flavors can meld.<br>If desired sprinkle with pecans before serving.","url":"https://recipe.bluelayer.org/recipe/25890/pumpkin-pie-cream-cheese-spread"},{"id":"25859","title":"Pumpkin-Maple Peanut Butter Spread","ingredients":"pumpkin, raw<br>syrup, maple, canadian<br>peanut butter, smooth style, without salt<br>honey","directions":"In a bowl and using a sturdy spatula, add all ingredients and stir, stir, stir to combine well.<br>Transfer to an airtight container and refrigerate until ready to use.<br>We love this on muffins, toast, and biscuits, especially at breakfast time.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/25859/pumpkin-maple-peanut-butter-spread"},{"id":"25849","title":"Muesli/Granola Bars","ingredients":"oats<br>nuts, almonds<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>wheat germ, crude<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sunflower seed kernels, dried<br>apricots, dried, sulfured, uncooked<br>cranberries, dried, sweetened<br>butter, without salt<br>honey<br>sugars, brown<br>vanilla extract<br>salt, table","directions":"Preheat you oven to 140 degrees C. Butter a 20 x 20cm pan and line with baking paper, leaving a few centimetres of overhang.<br>This will make for easy removal.<br>Put the oats, almonds, coconut, wheat germ, pumpkin seeds, sunflower seeds, apricots and cranberries into a bowl and toss together to combine.<br>Place the remaining ingredients into a saucepan and place over a medium heat.<br>Slowly bring to a boil, stirring until butter has melted and sugar has dissolved.<br>Pour the wet mixture over the dry ingredients and stir together.<br>Dump the mix into your prepared pan and press down evenly.<br>Bake for about 30 minutes or until light golden brown.<br>Leave to cool in the pan before cutting.","url":"https://recipe.bluelayer.org/recipe/25849/muesli-granola-bars"},{"id":"25843","title":"Jack O'tini","ingredients":"alcoholic beverage, distilled, vodka, 80 proof<br>pumpkin, raw<br>lemon juice, raw<br>orange juice, raw","directions":"Place a large soup pot filled with water on the stove to boil.<br>Carve the tops from the pumpkin and set aside.<br>Scope out the interior and seeds, leaving a think shell.<br>Place the pumpkin in the boiling water and boil for about a minute.<br>Remove and drain.<br>Combine remaining ingredients in a shaker with ice.<br>Strain into the pumpkin.<br>Serve with a black straw.","url":"https://recipe.bluelayer.org/recipe/25843/jack-otini"},{"id":"25822","title":"Zucchini Streusel","ingredients":"squash, summer, zucchini, includes skin, raw<br>lemon juice, raw<br>sugars, granulated<br>spices, cinnamon, ground<br>pumpkin, raw<br>wheat flour, white, all-purpose, unenriched<br>butter, without salt","directions":"In a medium saucepan over medium-low heat, cook and stir zucchini and lemon juice for around 15 minutes or until zucchini is tender.<br>Remove from heat and set aside.<br>Combine 1/2 c sugar, 1/2 tsp cinnamon and nutmeg for filling and set aside.<br>For crust, combine the flour and remaining sugar (1 c) in a bowl; cut in butter until the mixture resembles coarse crumbs (it will seem quite floury).<br>Stir in remaining cinnamon (1/2 tsp).<br>Stir 1/4 cup of this crust mixture into zucchini.<br>Press half of remaining crust mixture into a greased 8x8 square baking pan.<br>Spread zucchini over top.<br>Then sprinkle sugar, cinnamon, nutmeg combination evenly over zucchini.<br>There is a lot of it so make sure you get it all in the corners too.<br>Pour remaining crust mixture over zucchini and press a bit to even out.<br>Spray top with spray butter/cooking spray to help it get golden brown.<br>Bake at 375 degrees for approximately 45 minutes.<br>Best served warm with ice cream!","url":"https://recipe.bluelayer.org/recipe/25822/zucchini-streusel"},{"id":"25814","title":"Walnut and Fruit Loaf","ingredients":"syrup, maple, canadian<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>leavening agents, baking soda<br>wheat flour, white, all-purpose, unenriched<br>nuts, walnuts, english<br>cranberries, dried, sweetened<br>pumpkin, raw","directions":"Put syrup, soda and milk in saucepan; heat to warm (not hot), then add remaining ingredients and mix.<br>Spray tins and fill to 3/4 full; cover with foil.<br>Put 3 inches of boiling water in a tray, add cake tins and steam for 1 hour in 350f oven.","url":"https://recipe.bluelayer.org/recipe/25814/walnut-and-fruit-loaf"},{"id":"25799","title":"Roasted Squash and Fennel with Thyme","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>fennel, bulb, raw<br>spices, fennel seed<br>oil, olive, salad or cooking<br>spices, thyme, dried<br>salt, table<br>spices, pepper, black<br>spices, garlic powder","directions":"Preheat oven to 450F.<br>Quarter squash lengthwise, then cut crosswise into 1-inch pieces.<br>Combine the squash with sliced fennel, oil, thyme, salt and pepper in a large bowl.<br>Spread the mixture evenly on a large, rimmed baking sheet.<br>Roast for 10 minutes.<br>Stir in garlic and roast until the vegetables are tender and the fennel is beginning to brown, about 5 minutes more.<br>Stir in fennel fronds and serve.","url":"https://recipe.bluelayer.org/recipe/25799/roasted-squash-and-fennel-with-thyme"},{"id":"25793","title":"Pumpkin Spiced Pancakes","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)<br>water, bottled, generic<br>pumpkin, raw<br>spices, cinnamon, ground<br>spices, ginger, ground<br>syrup, maple, canadian<br>nuts, pecans","directions":"Pancakes:.<br>In a medium bowl, whish pancake mix, water, pumpkin, cinnamon, and ginger until just blended (do not over mix; mixture should be lumpy).<br>Spray a heavy griddle with nonstick spray and heat griddle over medium heat.<br>Spoon 2 Tablespoons of the batter onto griddle to form each pancake.<br>Cook for 2 minutes or until bubbles appear, then turn pancakes over and cook for 2 minutes longer.<br>Transfer pancakes to plates.<br>Top with butter and serve with warm pecan syrup.<br>Pecan Syrup:.<br>Combine maple syrup and pecans in small microwave-safe bowl.<br>Heat in microwave on high until hot, about 25 seconds.<br>Set pecan syrup aside and keep warm.","url":"https://recipe.bluelayer.org/recipe/25793/pumpkin-spiced-pancakes"},{"id":"25695","title":"Roasted Cinnamon Spice Pumpkin Seeds","ingredients":"water, bottled, generic<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>salt, table<br>oil, olive, salad or cooking<br>sugars, granulated<br>spices, cinnamon, ground<br>spices, ginger, ground","directions":"Combine water, pumpkin seeds, and salt together in a pot; bring to a boil, reduce heat to low, and simmer until seeds are tender, about 10 minutes.<br>Strain seeds, discarding water, and lightly pat seeds dry with a towel.<br>Preheat oven to 325 degrees F (165 degrees C).<br>Lightly oil a baking sheet with olive oil.<br>Spread pumpkin seeds out in a single layer on the prepared baking sheet.<br>Sprinkle sugar, cinnamon, and ginger evenly over seeds.<br>Bake in the preheated oven, stirring every ten minutes, until seeds are fragrant and roasted, about 40 minutes.","url":"https://recipe.bluelayer.org/recipe/25695/roasted-cinnamon-spice-pumpkin-seeds"},{"id":"25689","title":"Fancy-Schmancy Oatmeal","ingredients":"oats<br>pumpkin, raw<br>syrup, maple, canadian<br>spices, cinnamon, ground<br>sweetener, syrup, agave<br>salt, table","directions":"Bring 1 cup of water to a boil in a small pot (use less water for thicker oatmeal, and more water for thinner oatmeal).<br>Add oats and reduce heat to medium.<br>Stirring occasionally, cook for 5 minutes.<br>Add pumpkin, maple syrup, cinnamon, sweetener and salt to the pot and stir.<br>Spoon into a bowl and enjoy.<br>Makes 1 serving.","url":"https://recipe.bluelayer.org/recipe/25689/fancy-schmancy-oatmeal"},{"id":"25606","title":"Cherry Coconut Granola","ingredients":"oats<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>seeds, hemp seed, hulled<br>seeds, flaxseed<br>seeds, sunflower seed kernels, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>nuts, walnuts, english<br>sugars, granulated<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>honey<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>vanilla extract<br>raisins, seeded<br>cherries, sweet, raw","directions":"Preheat oven to 325 degrees F.<br>Toss the steel-cut oats, shredded unsweetened coconut, hemp seeds, flax seeds, sunflower seeds, unsalted pepitas, chopped walnuts, turbinado sugar, cinnamon and nutmeg together.<br>In a separate bowl, combine raw honey, coconut oil (make sure the coconut oil is liquified; if solid, either microwave or heat in a pot on the stove to liquify), and vanilla extract.<br>Combine the wet ingredients into the dried granola mix and blend well.<br>Line a cookie sheet with parchment paper and add granola mixture to the cookie sheet.<br>Bake for 20 minutes, stirring occasionally.<br>After 2530 minutes, granola should be golden.<br>Let cool and add raisins and dried cherries.<br>Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/25606/cherry-coconut-granola"},{"id":"25593","title":"Pumpkin Fry Bread","ingredients":"pumpkin, raw<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, brown<br>vanilla extract<br>oil, olive, salad or cooking","directions":"Cover the pumpkin with water in a saucepan, bring to a boil, reduce heat to medium-low, and simmer until the pumpkin is tender, about 15 minutes.<br>Drain the pumpkin, and mash to a smooth texture.<br>Stir the flour, baking soda, salt, cinnamon, and nutmeg together in a large bowl.<br>In a separate bowl, mix together the mashed pumpkin, milk, brown sugar, and vanilla extract.<br>Pour the wet ingredients in the flour mixture, and stir together to make a dough.<br>Turn the dough out onto a floured surface, and knead a few times until thoroughly combined.<br>Don't over knead the dough.<br>Cover the dough and let it rest for 30 minutes to relax the gluten.<br>Heat the lard over medium heat in a large heavy skillet until it shimmers.<br>Break off egg-sized pieces of the dough, pat them out flat into rough circles about 4 inches across and 1/4 inch thick, and fry, turning once, until the dough puffs up and begins to brown at the edges, 2 to 3 minutes per side.<br>Push the fry bread into the oil to help it puff.<br>Drain on paper towels, and serve hot.","url":"https://recipe.bluelayer.org/recipe/25593/pumpkin-fry-bread"},{"id":"25588","title":"My Welcome to Maine Fall Pumpkin Jam","ingredients":"pumpkin, raw<br>apricots, dried, sulfured, uncooked<br>raisins, seeded<br>sugars, granulated<br>lemon juice, raw<br>pumpkin, raw<br>spices, ginger, ground","directions":"If using fresh pumpkin, peel, remove seeds, cut into 2-3\" chunks and place in large pot with enough water to prevent scorching.<br>I use approximately 1/2 cup of water.<br>When soft, mash and sieve pumpkin to make a puree of the pumpkin.<br>If watery, gently simmer to evaporate much of this water.<br>Add sugar and allow to stand for 12 hours.<br>Cut apricots into eighths, approximately the size of your raisins.<br>Add raisins, apricots lemon juice, and spices to pumpkin which has stood with sugar.<br>Cook slowly on medium heat until the mixture is thickened.<br>Seal, and process in boiling water bath 10 minutes.","url":"https://recipe.bluelayer.org/recipe/25588/my-welcome-to-maine-fall-pumpkin-jam"},{"id":"25492","title":"Pumpkin Biscuits","ingredients":"pumpkin, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>pumpkin, raw<br>sweetener, herbal extract powder from stevia leaf<br>cranberries, dried, sweetened<br>sugars, powdered<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spices, cinnamon, ground","directions":"Preheat oven to 400 F. Line a baking sheet with parchment paper and set it aside.<br>In a large bowl, add pumpkin, coconut milk, vanilla extract and applesauce; mix until combined.<br>Add flour, baking powder, pumpkin spice and stevia to the pumpkin mixture; mix until combined.<br>Fold in raisins.<br>Drop large spoonfuls of the dough onto the baking sheet, about 2 inches apart.<br>Bake for 12-17 minutes or until lightly golden.<br>To make glaze: Add powdered sugar, coconut milk and cinnamon into a bowl, whisk together and drizzle over warm biscuits.<br>Notes: For a sweeter biscuit, I highly recommend using about 1/4 cup of sugar.<br>These are best served right away.<br>If you are not going to eat the whole batch, I recommend freezing them for up to 3 months.<br>To warm, just take a biscuit out of the freezer and microwave for about 30 seconds or so.","url":"https://recipe.bluelayer.org/recipe/25492/pumpkin-biscuits"},{"id":"25407","title":"Runners Trail Mix","ingredients":"cherries, sweet, raw<br>nuts, walnuts, english<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>nuts, walnuts, english<br>goji berries, dried<br>blueberries, raw","directions":"Mix cherries, walnuts, pumpkin seeds, soy nuts, goji berries, and blueberries together in a bowl.","url":"https://recipe.bluelayer.org/recipe/25407/runners-trail-mix"},{"id":"25367","title":"Pumpkin Pie Overnight Oats","ingredients":"oats<br>pumpkin, raw<br>beverages, almond milk, unsweetened, shelf stable<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>syrup, maple, canadian","directions":"Add all the ingredients to a jar or other container, and mix well.<br>Refrigerate overnight, and enjoy.","url":"https://recipe.bluelayer.org/recipe/25367/pumpkin-pie-overnight-oats"},{"id":"25350","title":"Pumpkin Cream Cheese","ingredients":"cheese, parmesan, hard<br>pumpkin, raw<br>spices, cinnamon, ground<br>sugars, brown<br>vanilla extract","directions":"Stir all ingredients until creamy and pumpkin-y throughout.<br>Slather on everything in sight and enjoy!","url":"https://recipe.bluelayer.org/recipe/25350/pumpkin-cream-cheese"},{"id":"25326","title":"Pumpkin Pie Pancakes","ingredients":"oats<br>cheese, cottage, creamed, large or small curd<br>egg, white, raw, fresh<br>pumpkin, raw<br>pumpkin, raw<br>spices, cinnamon, ground<br>honey<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Add all ingredients to blender, except banana, and process until extra smooth.<br>Pour into a bowl.<br>Stir in milk as needed to thin out, but you shouldnt need to do so until the batter has been refrigerated.<br>Preheat a pan over medium heat.<br>Once heated, spray the skillet with cooking spray.<br>Drop batter into the pan, about 1/4 cup per pancake.<br>Once they begin to set (~ 2 minutes), flip over and cook for an additional 1-2 minutes.","url":"https://recipe.bluelayer.org/recipe/25326/pumpkin-pie-pancakes"},{"id":"25249","title":"Pumpkin Spiced Candied Nuts","ingredients":"sugars, granulated<br>water, bottled, generic<br>pumpkin, raw<br>nuts, almonds","directions":"In a medium sauce pan, create a simple syrup with the sugar and water.<br>Heat over medium high heat until it begins to boil.<br>Whisk in pumpkin pie spice.<br>Once the syrup has been created, stir in chopped nuts of your choice.<br>Turn the heat down to medium (or to whatever heat keeps the syrup boiling), and stir the nuts and syrup together until all of the moisture has evaporated.<br>Crystals will just begin to form on the nuts and the mixture will be very thick.<br>Turn off the heat and turn all of the nuts out on a parchment-lined baking sheet.<br>Allow to cool and break apart any nuts that have stuck together.<br>Devour when cool.<br>Use as topping for ice cream, cakes, or put into a dish and serve as a snack.","url":"https://recipe.bluelayer.org/recipe/25249/pumpkin-spiced-candied-nuts"},{"id":"25219","title":"Pumpkin Dreamies","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>sugars, granulated<br>sugars, brown<br>pumpkin, raw<br>margarine, regular, 80% fat, composite, stick, without salt<br>egg, white, raw, fresh<br>pumpkin, raw<br>carrots, raw<br>cheese, parmesan, hard<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In large bowl: Beat Splenda, margarine, and Splenda brown sugar until crumbly.<br>Fold in eggbeaters, pumpkin pie filling, and carrots.<br>Mix until well blended.<br>In separate bowl: mix flour, baking soda, baking powder, and pumpkin pie spice.<br>Add this mixture to previous ingredients.<br>Mix well.<br>Preheat oven to 350 degrees F.<br>Make icing.<br>In small bowl: mix together cream cheese, milk, and sugar until well blended.<br>Spread filling mix onto greased jelly roll pan.<br>Spread icing over filling.<br>Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean.<br>Cool completely and cut into squares.","url":"https://recipe.bluelayer.org/recipe/25219/pumpkin-dreamies"},{"id":"25114","title":"Sweet & Spicy Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>syrup, maple, canadian<br>sauce, hot chile, sriracha<br>salt, table","directions":"Preheat oven to 300F Mix all ingredients together and spread on a baking sheet.<br>Pop them in the oven for about 20 minutes.<br>Allow to cool before serving.","url":"https://recipe.bluelayer.org/recipe/25114/sweet-spicy-pumpkin-seeds"},{"id":"25086","title":"Homemade Sweet Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>oil, olive, salad or cooking<br>spartan, real semi-sweet chocolate baking chips,<br>butter, without salt","directions":"Rinse pumpkin seeds.<br>Use your fingers to remove all the pulp.<br>Drain well.<br>Spread out on a tray to dry (sunlight works fine).<br>Next put oil in a heavy bottomed pan over medium heat.<br>When oil is hot, add the pumpkin seeds and toast until golden brown.<br>After that melt the chocolate and butter in the top of a double boiler.<br>Now combine melted chocolate and toasted pumpkin seeds.<br>Mix well.<br>Let cool.<br>Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/25086/homemade-sweet-pumpkin-seeds"},{"id":"24924","title":"Pumpkin Pie Spice","ingredients":"spices, cinnamon, ground<br>spices, anise seed<br>spices, fennel seed","directions":"Grind all together until a powder.<br>Store air-tight<br>To make cinnamon chips, crush stick cinnamon with a hammer<br>Use 1-1/2 tsp (7 ml).<br>to 1 tbsp (15 ml).<br>per pie.","url":"https://recipe.bluelayer.org/recipe/24924/pumpkin-pie-spice"},{"id":"24829","title":"Pumpkin Pie Spice Mix","ingredients":"spices, cinnamon, ground<br>spices, ginger, ground<br>spices, cloves, ground<br>spices, nutmeg, ground","directions":"Mix all spices together in a small bowl.<br>Makes 1 teaspoon of pumpkin pie spice.<br>For a fresher taste use fresh nutmeg, allspice berries, whole cloves and grind it yourself in a coffee grinder.<br>Use ground cinnamon instead of grinding cinnamon sticks as the ground cinnamon is of a much higher quality than the whole sticks.","url":"https://recipe.bluelayer.org/recipe/24829/pumpkin-pie-spice-mix"},{"id":"24804","title":"Cheddar Sesame Crisps","ingredients":"wheat flour, white, all-purpose, unenriched<br>seeds, sesame seeds, whole, dried<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>butter, without salt<br>sugars, granulated<br>cheese, cheddar<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a bowl, combine flour, sesame seeds and baking powder.<br>In a large bowl, using an electric mixer, beat butter and sugar until fluffy; beat in cheese until well blended.<br>Using a wooden spoon, stir in flour mixture alternately with milk, making 2 additions of flour and 1 of milk, mashing as necessary, until a stiff dough forms.<br>Divide in half and shape each half into a log about 6-inches long and 1 1/2 -inches in diameter.<br>Wrap and refrigerate for about 3 hours until chilled, or for up to 1 day.<br>Preheat oven ot 375F.<br>(or 350F for dark baking sheets) Butter 2 large baking sheets or line with parchment paper.<br>Cut logs into 1/4-inch slices and place on baking sheet, at least 1-inch apart.<br>Bake, one sheet at a time, for 10-12 minutes or until golden and firm.<br>Let cool on baking sheet for 2 minutes, then transfer to a rack to cool.<br>Serve warm or cooled.<br>COOKING TIP: Store baked crisps in a cookie tin at room temperature for up to 3 days, or freeze in an airtight container for up to 3 months.<br>Reheat before serving if desired.<br>FOR THE ADVENTUROUS: Reduce sesame seeds to 2 tablespoons and add 2 tablespoons each finely chopped green pumpkin seeds, and 2 tablespoons poppy seeds and for spiciness, 1/2 teaspoons cayenne pepper with the flour.<br>Use as a base for canapes topped wirh cream cheese and smoked salmon, hot pepper or wine jelly or fresh bruschetta topping.","url":"https://recipe.bluelayer.org/recipe/24804/cheddar-sesame-crisps"},{"id":"24790","title":"Pineapple Pie Bites","ingredients":"spices, pumpkin pie spice<br>cream, sour, cultured<br>pineapple, raw, all varieties<br>phyllo dough","directions":"Strain/squeeze as much juice out of the crushed pineapple.<br>Empty instant pudding mix into bowl.<br>Add sour cream to bowl.<br>Add pineapple to sour cream and pudding mix and stir until ingredients combined.<br>Get your phyllo shells ready and spoon mixture into shells.<br>*I use the tray they come with to serve*.<br>Definitely gobble them up as soon as you can.<br>They will get soggy overnight!","url":"https://recipe.bluelayer.org/recipe/24790/pineapple-pie-bites"},{"id":"24759","title":"Halloween Sweet and Spicy Pepitas Popcorn Balls","ingredients":"snacks, popcorn, air-popped (unsalted)<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>cream, fluid, heavy whipping<br>sugars, granulated<br>syrups, corn, light<br>butter, without salt<br>salt, table<br>vanilla extract<br>spices, cinnamon, ground<br>spices, pepper, red or cayenne","directions":"Pop the popcorn according to package instructions.<br>It should be hot, carefully open package and transfer popcorn into a large bowl.<br>Toast the pumpkin seeds in a large skillet over medium-high heat, until browned and popping, tossing and stirring occasionally, 4 to 6 minutes.<br>(Do this in batches, if needed.)<br>Stir into the popcorn.<br>Alternatively you can toast pumpkin seeds in a toaster oven under 350F (180C) degree for 12 to 14 minutes or until browned.<br>Make caramel:<br>Warm the cream over low heat and keep warm while you cook the sugar.<br>Add the sugar and corn syrup and in a deep, heavy-bottomed large saucepan.<br>Cook over medium heat, stirring occasionally until the sugar dissolves.<br>Stop stirring, raise heat to medium-high, and simmer until the sugar reaches the hard crack stage, or 305 degrees F on a candy thermometer, 6 to 8 minutes.<br>Stir in the butter and salt into the sugar mixture, whisk until dissolved.<br>Gradually pour in the cream and vanilla, be careful, the mixture will bubble up.<br>Reduce the heat to medium and continue to cook, stirring occasionally, until the sugar reaches soft ball stage, 240 degrees F on the thermometer, about 5 minutes more.<br>Immediately remove from the heat and stir in the cinnamon and cayenne.<br>Cool for about a minute.<br>Pour caramel over the popcorn and stir to evenly coat.<br>When the popcorn is cool enough to handle, coat your hands with some butter and shape into 4-inch balls.<br>Make about 20 balls.<br>Wrap in waxed paper and tie with a string, if desired.<br>Store covered at room temperature for up to a week.","url":"https://recipe.bluelayer.org/recipe/24759/halloween-sweet-and-spicy-pepitas-popcorn-balls"},{"id":"24697","title":"Super Moist Pumpkin Bread","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>sugars, granulated<br>leavening agents, baking soda<br>salt, table<br>spices, nutmeg, ground<br>spices, cinnamon, ground<br>pumpkin, raw<br>oil, olive, salad or cooking<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, walnuts, english","directions":"Preheat oven to 350 F. Grease and flour two 8x4 inch loaf pans.<br>In a large bowl, stir together the flour, brown sugar, white sugar, baking soda, salt, nutmeg and cinnamon.<br>Add the pumpkin puree, oil, and coconut milk, and mix until all of the flour is absorbed.<br>Fold in the flaked coconut and walnuts.<br>Divide the batter evenly between the prepared pans.<br>Bake for 1 hour and 15 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.<br>Remove from oven, and cover loaves tightly with foil.<br>Allow them to steam for 10 minutes.<br>Remove foil and turn them out of the pans onto a cooling rack.<br>Tent loosely with the foil, and allow to cool completely.","url":"https://recipe.bluelayer.org/recipe/24697/super-moist-pumpkin-bread"},{"id":"24681","title":"Nutty Canine Cookies","ingredients":"chickpea flour (besan)<br>wheat flour, white, all-purpose, unenriched<br>oats<br>peanut butter, smooth style, without salt<br>pumpkin, raw<br>beets, raw<br>water, bottled, generic<br>oil, olive, salad or cooking","directions":"Preheat the oven to 350 F, line a cookie sheet with parchment paper or greased foil.<br>Beat together all the ingredients in a large bowl until thoroughly mixed.<br>Drop spoonfuls of dough onto cookie sheets and flatten into 1/8\"-1/4\" thickness.<br>Bake for 20 minutes.<br>Rotate the pan 180 degrees and bake 5-10 minutes longer.<br>Cool completely on the sheet.<br>You can store these at room temperature for 2-3 weeks.","url":"https://recipe.bluelayer.org/recipe/24681/nutty-canine-cookies"},{"id":"24634","title":"Instant No-bake Cheesecake","ingredients":"cookies, graham crackers, plain or honey, lowfat<br>milk, canned, condensed, sweetened<br>cheese, parmesan, hard<br>vanilla extract<br>lemon juice, raw<br>spices, pumpkin pie spice<br>cheese, parmesan, hard","directions":"Beat room temp cream cheese till completely smooth.<br>Add Eagle Brand a little at a time.<br>With crust nearby, add juice, mix thoroughly but quickly.<br>Pour into crust and refrigerate until set (1/2 hr or less).<br>Top with cherry pie filling, or other filling of choice.<br>Best chilled for several hours.<br>Serve in small wedges, or eat the whole thing yourself!","url":"https://recipe.bluelayer.org/recipe/24634/instant-no-bake-cheesecake"},{"id":"24614","title":"Gluten-Free Nutty Granola","ingredients":"oats<br>seeds, sesame seeds, whole, dried<br>seeds, flaxseed<br>seeds, chia seeds, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>nuts, pecans<br>nuts, almonds<br>oil, canola<br>sweetener, syrup, agave","directions":"Preheat the oven to 140 C / 275F<br>Mix together the oats, seeds and nuts in a bowl.<br>Heat the oil and agave nectar in a large pan until warm and well blended.<br>Remove the pan from heat.<br>Add the oat mixture to the pan and stir well.<br>Spread out on one or two baking sheets.<br>Bake for about 40-50 minutes until crispy, stirring occationally to prevent the mixture from sticking.<br>Remove from the oven and cool; store in airtight containers.<br>SUBSTITUTIONS: Try a variety of nuts, grains, seeds in this recipe, depending on your individual preferences.<br>SERVING TIPS: Serve the granola layered in glass bowls with fresh fruit and yogurt.","url":"https://recipe.bluelayer.org/recipe/24614/gluten-free-nutty-granola"},{"id":"24412","title":"Easy-Bake Oven Pies","ingredients":"spices, pumpkin pie spice<br>water, bottled, generic<br>spices, pumpkin pie spice","directions":"Combine 1/3 cup of pie crust mix and 4 teaspoons water with fork to form a ball.<br>Divide and form into two smaller balls.<br>On a lightly floured board roll out one ball slightly larger than the pan.<br>Fit into greased pan.<br>Fill with 2 tablespoons desired pie filling.<br>Roll out other ball of dough and cut into 6 strips each 1/4\" wide.<br>Place on pie filling for lattice top.<br>Bake 25 to 30 minutes.<br>Note: Fill pie with pre-sweetened cherry, apple, or peach canned pie filling, mincemeat, jams, preserves or marmalade.","url":"https://recipe.bluelayer.org/recipe/24412/easy-bake-oven-pies"},{"id":"24392","title":"Pepitapapas","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>pascha, organic bitter-sweet dark chocolate chips,<br>spices, pepper, red or cayenne","directions":"In a large skillet over medium heat, lightly toast pepitas for 10 minutes stirring frequently.<br>Let cool.<br>Melt chocolate in double boiler, stirring until melted.<br>Chocolate can also be melted in microwave at 50% power until just melted.<br>(stir every 30 seconds).<br>Stir 1 3/4 cup pepitas and cayenne pepper into melted chocolate.<br>Spread chocolate mixture on wax paper lined baking sheet in 1/4 inch layer.<br>Sprinkle remaining pepitas on top.<br>Refrigerate until set.<br>(approx 30 minutes).<br>Break into pieces.<br>Store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/24392/pepitapapas"},{"id":"24318","title":"Walnut Coconut Bars","ingredients":"nuts, walnuts, english<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>cherries, sweet, raw<br>nuts, almonds<br>vanilla extract<br>seeds, flaxseed<br>honey<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Place walnuts in a blender or food processor and blend for about 20 seconds or until nuts are fairly well ground.<br>Meanwhile put the coconut oil into a microwave safe small bowl and microwave it for about 20 seconds or until melted.<br>Add melted coconut oil, cherries, almond butter, flax seeds and honey into the blender, and blend until the entire mixture is well combined.<br>The mixture should be sticky.<br>If its too dry, add a little bit more nut butter or vanilla extract or coconut oil to create moisture.<br>Meanwhile, place a piece of wax or parchment paper into a loaf pan (the pan should be in the range of 8 x 4), allowing the paper to hang over the sides.<br>Remove mixture from the blender and press it into the base of the loaf pan using the back of a spoon or other implement to flatten and smooth it down.<br>Sprinkle the surface of the mixture with raw pumpkin seeds and coconut, pressing down gently with your fingers so that they adhere to the surface.<br>Fold both sides of the hanging wax or parchment paper inward over the mixture and gently press down one last time with your hands.<br>Place the pan in the freezer and allow the mixture to solidify somewhat (so its in a solid slab) for about 1 hour.<br>When youre ready to slice the bars, simply remove the pan from the freezer and gently elevate the slab by pulling up on the ends of the wax/parchment.<br>Set it on a cutting board and pull off the paper.<br>Slice the slab into bar shapes or squares as desired.<br>Store any remaining portions in the fridge.","url":"https://recipe.bluelayer.org/recipe/24318/walnut-coconut-bars"},{"id":"24312","title":"Braised Baby Vegetables","ingredients":"oil, olive, salad or cooking<br>onions, raw<br>carrots, raw<br>squash, summer, zucchini, includes skin, raw<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>vinegar, red wine<br>shortening, vegetable, household, composite<br>salt, table<br>shortening, vegetable, household, composite<br>spices, pepper, black<br>parsley, fresh","directions":"Coat bottom of 9- or 10-inch heavy-bottomed saucepan with oil and place over medium-high heat.<br>Add half the onions and half the baby carrots and cook, stirring often, for 7 to 10 minutes.<br>(Although vegetables wont brown evenly, they will get some color.)<br>Add half the zucchini and half the pattypan squash.<br>Cook, stirring often, until vegetables just begin to soften, about 5 minutes.<br>In small cup, mix 2 tablespoons red wine vinegar with 2 tablespoons vegetable stock and add to vegetables.<br>Shake pan or stir vigorously while liquid evaporates.<br>Reduce heat to medium, add 1/4 teaspoon salt and 1/2 cup vegetable stock or water; cover tightly and cook for 10 minutes.<br>Repeat process with second batch.<br>To serve, add freshly ground pepper and garnish with chopped parsley.<br>Note: Because this recipe serves eight, its best to cook it in two batches.","url":"https://recipe.bluelayer.org/recipe/24312/braised-baby-vegetables"},{"id":"24278","title":"Maple Pumpkin Spice Popcorn","ingredients":"sugars, brown<br>syrup, maple, canadian<br>pumpkin, raw<br>butter, without salt<br>nuts, pecans<br>snacks, popcorn, air-popped (unsalted)","directions":"In a large saucepan or pot, heat brown sugar, maple syrup and pumpkin pie spice mix over medium heat.<br>Cook, stirring, 3 minutes or until sugar is dissolved and mixture is bubbling.<br>Stir in butter until melted and well blended.<br>Add pecans, if desired, and popcorn and stir until well coated.<br>Allow mixture to cool before serving.<br>Serve immediately or store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/24278/maple-pumpkin-spice-popcorn"},{"id":"24254","title":"Student Fodder","ingredients":"nuts, pistachio nuts, raw<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>raisins, seeded<br>spartan, real semi-sweet chocolate baking chips,<br>salt, table","directions":"Toast the pistachios and pumpkin seeds in a dry pan over low heat, about 510 minutes or until fragrant.<br>Set aside to cool.<br>Mix with the golden raisins, chocolate chips, and salt.<br>Store in individual plastic bags to eat throughout the week.","url":"https://recipe.bluelayer.org/recipe/24254/student-fodder"},{"id":"24245","title":"Simply Spiced Chicken Kabobs","ingredients":"lemon juice, raw<br>spices, basil, dried<br>spices, garlic powder<br>spices, paprika<br>spices, cumin seed<br>chicken, broiler or fryers, breast, skinless, boneless, meat only, raw<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>mushrooms, white, raw<br>grapes, red or green (european type, such as thompson seedless), raw","directions":"Stir together lemon juice, basil, garlic, paprika, and cumin in a medium bowl.<br>Add chicken and toss well to coat.<br>Cover with plastic wrap and marinate in the refrigerator for 20 minutes.<br>Light the grill.<br>Remove marinated chicken from the fridge and evenly distribute the meat onto metal skewers (if using wooden, soak skewers in water for 10 minutes beforehand).<br>Chop up squash and zucchini into 1-inch pieces and slice mushrooms.<br>Add prepared vegetables and grape tomatoes to separate skewers.<br>Grill chicken skewers for 10-12 minutes.<br>Once the first side is cooked, rotate the chicken onto the other side and cook until they are no longer pink in the center, about 3-4 minutes longer.<br>Meanwhile, cook the vegetables until your desired level of doneness, rotating occasionally to avoid burning.","url":"https://recipe.bluelayer.org/recipe/24245/simply-spiced-chicken-kabobs"},{"id":"24230","title":"Harvest Pumpkin Butter","ingredients":"pumpkin, raw<br>honey<br>molasses<br>lemon juice, raw<br>spices, cinnamon, ground","directions":"In a small saucepan, combine all the ingredients.<br>Mix well.<br>Bring to a boil, stirring frequently.<br>Reduce heat and simmer uncovered for 15 minutes or until thickened.<br>Refrigerate for at least 1 hour.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/24230/harvest-pumpkin-butter"},{"id":"24213","title":"Pumpkin Overnight Oats","ingredients":"pumpkin, raw<br>oats<br>pumpkin, raw<br>spices, cinnamon, ground<br>sugars, brown<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix all ingredients well in small container.<br>Refrigerate overnight.<br>Enjoy in the morning!","url":"https://recipe.bluelayer.org/recipe/24213/pumpkin-overnight-oats"},{"id":"24190","title":"Paleo Pumpkin Cranberry Granola","ingredients":"nuts, almonds<br>nuts, macadamia nuts, raw<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>pumpkin, raw<br>honey<br>spices, cinnamon, ground<br>salt, table<br>cranberry juice, unsweetened","directions":"Place nuts and seeds in a large bowl.<br>Cover with water and soak overnight.<br>Drain and rinse the nuts and seeds, discarding soaking water.<br>Pulse nuts and seeds in food processor.<br>Pulse until coarsely chopped, almost to the consistency of granola.<br>Very briefly pulse in pumpkin puree, honey, cinnamon, and salt.<br>Spread mixture out onto 2 baking sheets.<br>Bake at 170 degrees F for 10 hours, then leave in oven with temperature off, but light on, until crispy.<br>Remove from oven and stir in dried cranberries.<br>Serve with almond milk or coconut milk.","url":"https://recipe.bluelayer.org/recipe/24190/paleo-pumpkin-cranberry-granola"},{"id":"24183","title":"Cajun Trail Mix","ingredients":"nuts, almonds<br>nuts, pecans<br>nuts, walnuts, english<br>seeds, sunflower seed kernels, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>oil, canola<br>salt, table<br>spices, garlic powder<br>spices, chili powder<br>spices, cumin seed<br>spices, pepper, red or cayenne","directions":"Preheat oven to 350 degrees F.<br>In a large bowl, combine all the ingredients and toss well to coat.<br>Spread the nuts in a single layer on a baking sheet and bake, shaking them every few minutes, until toasted and fragrant, about 15 minutes.<br>Let the nuts cool and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/24183/cajun-trail-mix"},{"id":"24161","title":"Frozen Summer Squash","ingredients":"water, bottled, generic<br>salt, table<br>water, bottled, generic<br>seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Put 1 gallon of water and salt into an 8-quart pot.<br>Bring to a boil over high heat.<br>Put the remaining 1/2 gallon of water and the ice into a container.<br>Set aside.<br>Add the squash to the boiling water and cook it for 3 minutes.<br>Immediately drain in a colander and then transfer to the ice bath.<br>Shock for 3 minutes, replenishing the ice if necessary.<br>Drain the squash and transfer it to 2 half sheet pans lined with 3 layers of paper towels.<br>Pat dry with additional paper towels.<br>Remove the paper towels and place the pans in the bottom of the freezer until frozen, about 1 1/2 hours.<br>Once frozen, transfer the squash to a 1 gallon resealable plastic bag.<br>Lay the bag flat on a counter and using a straw, suck out any remaining air in the bag.<br>Label and return the bag to the freezer.<br>Serve the squash frozen.","url":"https://recipe.bluelayer.org/recipe/24161/frozen-summer-squash"},{"id":"24114","title":"Tandoori Spice Mix","ingredients":"spices, ginger, ground<br>spices, coriander seed<br>spices, cumin seed<br>spices, paprika<br>salt, table<br>pumpkin, raw","directions":"Combine.","url":"https://recipe.bluelayer.org/recipe/24114/tandoori-spice-mix"},{"id":"24075","title":"Sweet Lentils","ingredients":"lentils, raw<br>soup, vegetable broth, ready to serve<br>spices, ginger, ground<br>spices, cinnamon, ground<br>spices, cumin seed<br>spices, nutmeg, ground<br>water, bottled, generic<br>raisins, seeded<br>nuts, almonds<br>nuts, pistachio nuts, raw<br>seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Mix everything except the nuts and raisins in a large dutch oven and boil until most of the liquid is absorbed.<br>Approx 30 minutes.<br>Preheat oven to 350.<br>Transfer lentils to a large flat dish, stir in nuts and fruit.<br>Bake for 30 minutes.<br>Serve with fresh bread and honey.<br>Garnish with fresh chopped coriander, or minted yogurt.","url":"https://recipe.bluelayer.org/recipe/24075/sweet-lentils"},{"id":"24073","title":"Toasted Barley and Berry Granola","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sunflower seed kernels, dried<br>syrup, maple, canadian<br>sugars, brown<br>oil, canola<br>spices, cinnamon, ground<br>vanilla extract<br>salt, table<br>spices, cardamom<br>barley, hulled<br>wheat germ, crude<br>blueberries, raw<br>cranberries, dried, sweetened","directions":"Preheat oven to 325.2.<br>Place pumpkinseed kernels and sunflower seed kernels on a baking sheet lined with parchment paper.<br>Bake at 325 for 5 minutes.<br>Cool seeds in pan on a wire rack.3.<br>Combine syrup and next 6 ingredients (through cardamom) in a medium bowl.<br>Stir in toasted kernels, barley, and wheat germ.4.<br>Spread barley mixture in a single layer on a baking sheet lined with parchment paper.<br>Bake at 325 for 25 minutes or until lightly browned, stirring every 10 minutes.5.<br>Remove from oven; cool granola in pan on a wire rack.<br>Stir in dried blueberries and dried cranberries.<br>Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/24073/toasted-barley-and-berry-granola"},{"id":"24010","title":"Pumpkin Butter","ingredients":"pumpkin, raw<br>sugars, granulated<br>syrups, sugar free<br>spices, cinnamon, ground<br>lemon juice, raw<br>salt, table","directions":"In a medium saucepan, over medium heat, combine the pumpkin, Splenda, syrup, lemon juice, Pumpkin Pie Spice Blend, and salt.<br>Bring to a boil, stirring frequently.<br>Reduce heat to low, and allow to cook stirring frequently for 1 hour, or until thick and dark.<br>Store in an airtight container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/24010/pumpkin-butter"},{"id":"23928","title":"Pumpkin Baked Oatmeal","ingredients":"oats<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>egg substitute, powder<br>pumpkin, raw<br>sugars, granulated<br>vanilla extract<br>spices, cinnamon, ground<br>spices, ginger, ground<br>spices, nutmeg, ground","directions":"Spray an 9x13\" baking pan with non-stick spray,.<br>Combine all ingredients.<br>Bake in prepared pan 30-40 min at 350F Serve hot or cold.","url":"https://recipe.bluelayer.org/recipe/23928/pumpkin-baked-oatmeal"},{"id":"23920","title":"Gourmet's Roasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>oil, olive, salad or cooking<br>salt, table","directions":"Roast pumpkin seeds in a 10- to 12-inch heavy skillet over moderately low heat.<br>Stir constantly until puffed and lightly browned, about 5 to 6 minutes.<br>Drizzle with oil and sprinkle with salt.","url":"https://recipe.bluelayer.org/recipe/23920/gourmets-roasted-pumpkin-seeds"},{"id":"23907","title":"Health Bars","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>oats<br>oil, corn, peanut, and olive<br>seeds, sunflower seed kernels, dried<br>seeds, sesame seeds, whole, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>spartan, real semi-sweet chocolate baking chips,<br>honey<br>sugars, granulated<br>butter, without salt","directions":"Pre heat oven 180'C.<br>line a 27cm X 18cm baking tin with greaseproof baking paper.<br>Combine the first 7 ingredients into a large bowl.<br>Place honey, raw sugar and butter into a small saucepan.<br>Bring to the boil, stirring, Simmer for 5 minutes.<br>Then add to dry ingredients, mix well.<br>Press the mixture evenly into baking tin.<br>Bake in preheated oven for 18-20 minutes until the top is golden brown.<br>Cool and cut into bars.<br>store in an airtight.<br>container.","url":"https://recipe.bluelayer.org/recipe/23907/health-bars"},{"id":"20050","title":"Autumn Squash Casserole","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>butter, without salt<br>sugars, brown<br>salt, table<br>spices, pepper, black<br>butter, without salt<br>apples, raw, with skin<br>sugars, granulated<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>nuts, pecans<br>sugars, brown<br>butter, without salt","directions":"Preheat an oven to 350 degrees F (175 degrees C).<br>Place the squash pieces in a saucepan and cover with water.<br>Bring to a boil and cook until the squash is tender, about 15 minutes.<br>Drain; then mash the squash with 1/4 cup butter, 1 tablespoon brown sugar, salt, and white pepper.<br>Heat the 1 1/2 tablespoons butter in a large skillet over low heat; stir in sliced apples and sprinkle with the white sugar.<br>Cover and cook over low heat until barely tender, about 5 minutes, stirring occasionally.<br>Spread the apples in a 3-quart casserole.<br>Spoon the mashed squash evenly over the apples.<br>Stir together the cornflakes, pecans, the 1/2 cup brown sugar, and melted butter.<br>Sprinkle the cornflake mixture evenly over the squash.<br>Bake in the preheated oven until heated through, about 15 minutes.","url":"https://recipe.bluelayer.org/recipe/20050/autumn-squash-casserole"},{"id":"23879","title":"Pumpkin Pie Shake","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>ice creams, vanilla<br>pumpkin, raw<br>cream, whipped, cream topping, pressurized<br>spices, cinnamon, ground","directions":"Combine the evaporated milk, ice cream, and pumpkin pie filling in a blender and blend until smooth.<br>Pour into a glass; top with whipped topping and ground cinnamon to serve.","url":"https://recipe.bluelayer.org/recipe/23879/pumpkin-pie-shake"},{"id":"23798","title":"Grandpaw's Granola","ingredients":"oats<br>wheat germ, crude<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, cashew nuts, raw<br>nuts, almonds<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sesame seeds, whole, dried<br>seeds, sunflower seed kernels, dried<br>salt, table<br>vanilla extract<br>oil, corn, peanut, and olive<br>honey","directions":"Mix the dry ingredients together in one huge or two normal mixing bowls.<br>Mix the liquid ingredients in a separate bowl, stirring vigorously until they become well-blended.<br>Quickly, while still blended, stir the liquid into the dry ingredients until every morsel has been evenly moistened.<br>Preheat oven to 350F.<br>Spread the completed mixture in a 1/2-inch layer on three heavy, ungreased cookie-sheets and slide into hot oven.<br>Allow 20 minutes basic cooking time with one turning-over of the cereal after first 10 minutes.<br>After the first 20 minutes, turn granola again and return to oven at 250 deg F rechecking at 10 minute intervals turning with every recheck until showing signs of browning throughout.<br>Cooking will continue after removing from oven.<br>Cool, crumble and store refrigerated in air-tight containers.","url":"https://recipe.bluelayer.org/recipe/23798/grandpaws-granola"},{"id":"23685","title":"Yeast Pumpkin Biscuits","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>sugars, granulated<br>pumpkin, raw<br>salt, table<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, yeast, baker's, active dry<br>water, bottled, generic","directions":"Combine hot milk, butter, sugar, pumpkin, salt and 1/4 cup flour in a large bowl.<br>Stir yeast into 1/4 cup warm water and let stand for 5 minutes or until bubbly.<br>Add yeast to the first mixture and beat vigorously.<br>Cover and leave in a warm place to rise for 30 minutes or until light.<br>Stir in 2 to 3 cups flour until dough leaves sides of bowl.<br>Turn out onto a floured surface and knead in flour until dough is smooth and elastic, about 8 minutes.<br>Place dough in a greased bowl, turning it to grease the top.<br>Cover and place in a warm draft-free place until doubled in size, about 45 minutes.<br>Punch dough down, and turn out onto a lightly floured board.<br>Roll dough with a rolling pin to 1/4 inch thickness.<br>Cut into 2 inch rounds.<br>Place rounds about 1 inch apart on greased baking sheets.<br>Cover and let rise for 20 minutes or until almost double in size.<br>Bake in a preheated 400F (200C).<br>oven for 10 to 12 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/23685/yeast-pumpkin-biscuits"},{"id":"23612","title":"Vegan Old-Fashioned Soft Pumpkin Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>spices, ginger, ground<br>spices, cloves, ground<br>salt, table<br>sugars, granulated<br>sugars, brown<br>yogurt, greek, plain, nonfat<br>pumpkin, raw<br>vanilla extract","directions":"***Decided not to share recipe***.<br>PREHEAT oven to 350 degrees F.<br>Grease baking sheets.<br>COMBINE flours, baking soda, baking powder, cinnamon, nutmeg, ginger, clove and salt in medium bowl.<br>Beat sugar and vegan margarine or butter in large mixer bowl until well blended.<br>Beat in pumpkin, applesauce and vanilla extract until smooth.<br>Gradually beat in flour mixture.<br>Drop by rounded tablespoon onto prepared baking sheets.<br>BAKE for 15 to 18 minutes or until edges are firm.<br>Cool on baking sheets for 2 minutes;.<br>remove to wire racks to cool completely.<br>Drizzle glaze over cookies.<br>FOR GLAZE: COMBINE 2 cups sifted powdered sugar, 3 tablespoons soymilk, 1 tablespoon melted vegan butter or margarine and 1 teaspoon vanilla extract in small bowl until smooth.","url":"https://recipe.bluelayer.org/recipe/23612/vegan-old-fashioned-soft-pumpkin-cookies"},{"id":"23560","title":"Sharons Squash Sweet Relish","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>onions, raw<br>spices, pepper, red or cayenne<br>peppers, sweet, green, raw<br>salt, table<br>sugars, granulated<br>vinegar, distilled<br>celery, raw<br>mustard, prepared, yellow","directions":"Put the diced squash, onion, peppers, and salt in water and let stand for 2 hours.<br>Rinse and drain thoroughly.<br>Mix sugar, vinegar, celery seed and mustard seed together and bring to a boil.<br>Add vegetables.<br>Simmer for 10 minutes.<br>Pack in sterilized canning jars and process in a hot water bath for 10 minutes.<br>Note: Take seeds out of the squash.<br>Sterilize jars and lids while the squash is soaking.","url":"https://recipe.bluelayer.org/recipe/23560/sharons-squash-sweet-relish"},{"id":"23555","title":"Nut Free Granola (With Seeds)","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>oats<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sunflower seed kernels, dried<br>cranberries, dried, sweetened<br>wheat flour, white, all-purpose, unenriched<br>honey<br>seeds, flaxseed<br>seeds, flaxseed<br>water, bottled, generic","directions":"Preheat over to 275 degrees.<br>Line two baking sheets with parchment paper.<br>Place cereal, oats, seeds, dried fruit and flour into a large bowl and toss together.<br>Meanwhile, warm the honey up to make it runny by placing the container in hot water for a few minutes.<br>In a separate container combine the flax seed and water and mix until they make a gloopy paste similar to the texture of beaten egg whites.<br>If you don't have ground flax seeds you can blitz whole seeds with water in a blender or food processor to achieve the same effect.<br>Once the honey is fluid pour it over the cereal along with the oil and flax mixture and stir to combine.<br>Using your hand is the easiest way.<br>It's messy but it ensures you don't crush the cereal too much.<br>Crumble the mixture in even layers on the baking sheets and place in the warm over until toasty and brown, which usually takes no more than 10 minutes.<br>You can usually tell it's done when you can smell toasted nuts and grains.<br>Keep an eye on it because it can easily burn.<br>Remove and let cool on the sheets, then transfer to storage containers.","url":"https://recipe.bluelayer.org/recipe/23555/nut-free-granola-with-seeds"},{"id":"23538","title":"Ecuadorean Quinoa and Vegetable Soup","ingredients":"quinoa, uncooked<br>oil, olive, salad or cooking<br>onions, raw<br>salt, table<br>potatoes, raw, skin<br>peppers, sweet, green, raw<br>spices, coriander seed<br>spices, cumin seed<br>spices, oregano, dried<br>spices, pepper, black<br>shortening, vegetable, household, composite<br>tomatoes, red, ripe, raw, year round average<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>lemon juice, raw","directions":"Rinse the quinoa very well in a fine mesh strainer under running water; set aside to drain.<br>Heat the oil in a large soup pot.<br>Add in the onions and salt; cover and cook over medium heat for 5 minutes--stir every now and then.<br>Add in the drained quinoa, potatoes, bell pepper, coriander, cumin, oregano, pepper, vegetable stock, and tomatoes; stir to combine.<br>Cover and bring to a boil; lower heat and simmer for 10 minutes.<br>Add in the zucchini; cover and let simmer for 15-20 minutes or until the vegetables are tender.<br>Add in the lemon juice; stir to combine.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/23538/ecuadorean-quinoa-and-vegetable-soup"},{"id":"23518","title":"Chewy Gooey Low Fat Vegan Brownies","ingredients":"wheat flour, white, all-purpose, unenriched<br>cocoa, dry powder, unsweetened<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>margarine, regular, 80% fat, composite, stick, without salt<br>vanilla extract<br>sugars, brown<br>pumpkin, raw<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F.<br>In a medium bowl sift together flour, cocoa powder, baking powder, and salt.<br>Microwave the margarine* in a small bowl until melted.<br>Let cool .<br>Mix margarine and sugar in a large bowl.<br>Add applesauce and mix.<br>Beat in the vanilla extract and pumpkin.<br>Add flour mixture to the large bowl and mix.<br>Stir in chocolate chips if using.<br>Grease a 8x8-inch pan with cooking spray and pour in batter.<br>Bake for 20-30 minutes or until a toothpick can be inserted and removed clean.<br>*I like to use Smart Balance Light for my margarine.<br>** For mint brownies add 1/2 -1 tsp of peppermint extract.","url":"https://recipe.bluelayer.org/recipe/23518/chewy-gooey-low-fat-vegan-brownies"},{"id":"23490","title":"Autumn Spiced Caramel Corn with Candy Drizzle","ingredients":"snacks, popcorn, air-popped (unsalted)<br>butter, salted<br>sugars, brown<br>syrups, corn, light<br>molasses<br>pumpkin, raw<br>vanilla extract<br>leavening agents, baking soda<br>nuts, pecans<br>cookies, vanilla wafers, lower fat","directions":"Preheat oven to 300 degrees F. Line two large baking sheets with parchment paper; set aside.<br>Pour popped popcorn into an extra large bowl.<br>In a medium saucepan over medium-high heat, combine butter, brown sugar, corn syrup, molasses and pumpkin pie spice.<br>Bring mixture to a boil.<br>Boil for 4 minutes without stirring.<br>Remove pan from heat and stir in vanilla and baking soda.<br>Immediately pour caramel sauce over the popcorn and stir to evenly coat the popcorn.<br>If desired, stir in pecans.<br>Pour caramel corn onto prepared baking sheets and spread into an even layer with a rubber spatula.<br>Bake in preheated oven for 30 minutes, stirring every 10 minutes.<br>Allow caramel corn to cool completely.<br>Melt Ghirardelli Dark Melting Wafers according to package directions and drizzle candy coating over cooled caramel corn.<br>Allow candy coating to set and break caramel corn into pieces before serving.","url":"https://recipe.bluelayer.org/recipe/23490/autumn-spiced-caramel-corn-with-candy-drizzle"},{"id":"23483","title":"Pumpkin Ginger Mini Muffins","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)<br>pumpkin, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>spices, ginger, ground<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Heat oven to 450 degrees.<br>In a bowl, combine all muffin ingredients.<br>Spoon into wells of 2 greased mini muffin pans (making 24 mini muffins).<br>Bake 8 minutes.<br>Remove from pans after about 1 minute and let them cool on wire rack.<br>Make the glaze by combining the sugar and milk and drizzle over the cooled muffins.","url":"https://recipe.bluelayer.org/recipe/23483/pumpkin-ginger-mini-muffins"},{"id":"23466","title":"Five-Minute Pumpkin Pie Oatmeal","ingredients":"oats<br>water, bottled, generic<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pumpkin, raw<br>sugars, brown<br>vanilla extract<br>pumpkin, raw<br>salt, table<br>pumpkin, raw<br>sugars, brown<br>cranberries, dried, sweetened<br>spices, nutmeg, ground","directions":"For the oatmeal: Thoroughly combine quick cooking oats, water, milk, pumpkin, sugar, vanilla, spice and salt in a microwave-safe bowl.<br>Microwave on high for 1 1/2 to 2 minutes.<br>For the topping: Combine the pumpkin with light brown sugar in a small bowl.<br>Serve a dollop over the oatmeal.<br>If desired mix in a few Craisins and a sprinkle of nutmeg or pumpkin pie spice.","url":"https://recipe.bluelayer.org/recipe/23466/five-minute-pumpkin-pie-oatmeal"},{"id":"23239","title":"Cream Cheese and Chutney Roulade","ingredients":"cheese, parmesan, hard<br>mango nectar, canned<br>onions, spring or scallions (includes tops and bulb), raw<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>salt, table","directions":"Place cream cheese between 2 sheets of plastic wrap and gently roll out to a 9-by-6 inch rectangle.<br>Place in refrigerator for 1 hour.<br>Remove top sheet of plastic and spread chutney over cheese, leaving a 1-inch border on one of the long sides.<br>Scatter scallions on top.<br>Using plastic wrap, roll up cream cheese into a log, with plain border at end.<br>Cover tightly with plastic and chill for at least 8 hours or up to 2 days.<br>Place a small skillet over medium heat to warm.<br>Add pumpkin seeds and salt, then toast, shaking pan often, until seeds are fragrant, about 3 minutes.<br>Immediately transfer seeds to a bowl to cool.<br>When cool, roughly chop.<br>When ready to serve, unwrap cheese and gently press chopped pumpkin seeds all over outside.<br>Serve with crackers, if desired.","url":"https://recipe.bluelayer.org/recipe/23239/cream-cheese-and-chutney-roulade"},{"id":"23152","title":"Pumpkin Seed Dukkah","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sesame seeds, whole, dried<br>spices, coriander seed<br>spices, cumin seed<br>spices, fennel seed<br>spices, chili powder<br>salt, table","directions":"Heat a medium skillet over medium-high heat and add the pumpkin seeds.<br>Toast, shaking the pan or stirring the seeds, until they pop.<br>Remove from the skillet and allow to cool completely in a bowl.<br>Turn the heat to medium and toast the sesame seeds, then the coriander seeds, then the cumin seeds, toasting just until fragrant and removing as soon as they are toasted.<br>Allow all of the seeds to cool completely.<br>Grind half the pumpkin seeds and all of the sesame seeds briefly in a spice mill and add to the bowl with the remaining pumpkin seeds.<br>When the coriander and cumin have cooled, grind to a powder and add to the pumpkin seeds and sesame seeds.<br>Add the nigella seeds, chili powder and salt and mix together.<br>Transfer to a jar and keep for up to a month in the freezer.","url":"https://recipe.bluelayer.org/recipe/23152/pumpkin-seed-dukkah"},{"id":"23068","title":"Pumpkin Spice Milkshake","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated","directions":"Add all ingredients into a blender and process until just combined.<br>Pour into a glass and enjoy.","url":"https://recipe.bluelayer.org/recipe/23068/pumpkin-spice-milkshake"},{"id":"22996","title":"Summer Squash and Zucchini Saute","ingredients":"oil, olive, salad or cooking<br>onions, raw<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>squash, summer, zucchini, includes skin, raw<br>cheese, parmesan, hard","directions":"On the stovetop in a frying pan, add olive oil.<br>Then add onion, squash and zucchini and stir until cooked, about 7 minutes.<br>Sprinkle Parmesan cheese and serve.","url":"https://recipe.bluelayer.org/recipe/22996/summer-squash-and-zucchini-saute"},{"id":"22964","title":"Halloween White Chocolate Peanut Butter Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>milk, canned, condensed, sweetened<br>peanut butter, smooth style, without salt<br>orange juice, raw","directions":"Heat the white chocolate, sweetened condensed milk and peanut butter over a double boiler until melted.<br>Take bowl off the heat and stir in a few drops of orange food coloring until the desired color is reached.<br>Pour into an 8x8 baking pan lined with parchment paper (make sure the paper hangs over two sides of the pan so you can use it as a handle to remove the fudge once set).<br>Let it set in the fridge for a few hours or overnight.<br>Remove fudge from pan.<br>Cut out the pumpkin shapes with a cookie cutter.<br>If you are not cutting them in pumpkin shapes you can cut into small squares.<br>Inspired by the holiday, these pumpkin fudge bites are perfect for any Halloween party.<br>As soon as we came across the mini pumpkin cut out, we new we had to make these.<br>Using white chocolate is perfect for this because it allows you to have a nice vibrant orange pumpkin.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/22964/halloween-white-chocolate-peanut-butter-fudge"},{"id":"22905","title":"Toasted Pumpkin Seeds","ingredients":"water, bottled, generic<br>salt, table<br>seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"In large pot, combine all ingredients.<br>Let stand for at least 24 hours at room temperature.<br>Heat oven to 200F degrees.<br>Drain seeds.<br>Butter large cookie sheet.<br>Place seeds on sheet.<br>Bake 1 hour.<br>Turn oven off, leave in oven until cooled completely.","url":"https://recipe.bluelayer.org/recipe/22905/toasted-pumpkin-seeds"},{"id":"22859","title":"Curried Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>spices, curry powder<br>salt, table","directions":"Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.<br>Toss the pumpkin seeds in a large bowl with the coconut oil until well coated.<br>Sprinkle with the curry powder and salt and toss to coat completely.<br>Spread the seeds in a single layer on the prepared baking sheet.<br>Bake, stirring halfway through and rotating the baking sheet, until golden brown, about 20 minutes.<br>Serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/22859/curried-pumpkin-seeds"},{"id":"22743","title":"Pumpkin Seed Oil Dressing","ingredients":"oil, olive, salad or cooking<br>vinegar, distilled<br>mustard, prepared, yellow<br>honey<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>salt, table","directions":"Put all ingredients in a small bowl.<br>Whisk together with a fork or small whisker until emulgated.<br>Dressing is enough for about 16-20 cups lettuce.<br>Use some toasted pumpkin seeds for topping.<br>NOTE: Instead of pumpkin seed oil you can try other specialty oils like toasted sesame seed oil or walnut oil.<br>But you should start then with less than 1 teaspoon to evaluate the flavour.","url":"https://recipe.bluelayer.org/recipe/22743/pumpkin-seed-oil-dressing"},{"id":"22696","title":"Pumpkin Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>sugars, granulated<br>salt, table<br>leavening agents, baking soda<br>pumpkin, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>butter, without salt","directions":"Preheat oven to 400 degrees F.<br>Sift dry ingredients (flour through baking soda) together into a large mixing bowl.<br>In a medium sized bowl mix pumpkin and milk together with a whisk until smooth.<br>Using the largest holes on a box grater, grate frozen butter and add it into the dry ingredients.<br>Mix fairly well with a spatula then add the wet ingredients and only mix until most of the flour is gone (batter will be lumpy).<br>Turn dough out onto a floured cutting board or counter top and knead with your hands a couple of time but dont over-mix!<br>Batter will still be a bit rough.<br>Form dough into a disk then roll it out with a rolling pin to 3/4 inch thick.<br>Use a 3 inch biscuit cutter or a glass to cut out biscuits.<br>Re-roll the scraps of dough and cut out remaining biscuits.<br>Place biscuits on a parchment lined baking sheet and bake for 12 minutes.<br>Take the pan out of the oven and brush the tops of the biscuits with melted butter.<br>Put pan back in oven for 3 minutes to finish baking.<br>Remove from oven and serve warm!<br>Super wonderful with apple butter!","url":"https://recipe.bluelayer.org/recipe/22696/pumpkin-biscuits"},{"id":"22695","title":"Pumpkin Spice White Hot Chocolate","ingredients":"milk, buttermilk, fluid, cultured, lowfat<br>spartan, real semi-sweet chocolate baking chips,<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>vanilla extract<br>pumpkin, raw<br>spices, cinnamon, ground<br>pumpkin, raw","directions":"In a heavy saucepan, combine 2 cups of milk, white chocolate, cocoa powder and sugar.<br>Cook over medium heat, whisking periodically, until the chocolate is melted and the mixture is well combined.<br>Whisk in the pumpkin puree, cinnamon and ground pumpkin pie spices.<br>Add the remaining milk, 1 cup at a time, until the desired consistency is reached, (adding more if necessary).<br>Serve topped with low-fat whipped cream and a sprinkling of ground cinnamon, if like.<br>NOTE: just be sure not to fill the mugs too full before adding the whipped cream, or you might have some overflow.","url":"https://recipe.bluelayer.org/recipe/22695/pumpkin-spice-white-hot-chocolate"},{"id":"22681","title":"Easy Pumpkin Pie Pancakes","ingredients":"butter, without salt<br>nuts, pecans<br>sugars, brown<br>pancakes, plain, dry mix, complete (includes buttermilk)<br>water, bottled, generic<br>pumpkin, raw<br>pumpkin, raw","directions":"For the pecans: Melt butter in a small saucepan over medium-high heat.<br>Add pecans and toss to coat.<br>Add sugar into the pan and stir until pecans are caramelized, about one to two minutes.<br>Remove from heat and spread onto a sheet of wax paper to cool.<br>Set aside.<br>For the pancakes: Heat a large non-stick griddle on medium-high heat with no butter or oil.<br>Combine all of the pancake ingredients in a medium bowl and stir until mixed.<br>Use a 1/3 cup scoop to pour batter onto the heated griddle, fitting as many onto the griddle as you can without crowding it.<br>Do not use butter or oil on the griddle.<br>The key to a perfectly even pancake is to pour the batter directly onto the non-stick griddle.<br>When batter starts to bubble on one side flip your pancakes and cook for approximately one more minute.<br>Remove from the griddle and serve warm with syrup and candied pecans.","url":"https://recipe.bluelayer.org/recipe/22681/easy-pumpkin-pie-pancakes"},{"id":"22625","title":"Sourdough Grain & Seed Bread","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flours, bread, unenriched<br>wheat flour, white, all-purpose, unenriched<br>wheat germ, crude<br>salt, table<br>spices, poppy seed<br>seeds, sesame seeds, whole, dried<br>quinoa, uncooked<br>seeds, sunflower seed kernels, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>butter, without salt<br>yogurt, greek, plain, nonfat<br>honey<br>water, bottled, generic","directions":"ABM:.<br>Place all ingredients (in order listed) in your bread machine, and set to dough cycle.<br>When complete, form into a loaf and place in a greased loaf pan.<br>Allow to rise to doubled.<br>Bake in 375 oven for 40 minutes, until it is golden and passes the knock test.<br>For a more rustic loaf, you can form onto a greased cookie sheet and allow to rise, or better yet, use a baking stone if you have one!<br>You could also allow your bread machine to follow a complete cycle, allowing it to bake in the machine.<br>KA or Stand Mixer:.<br>Place all ingredients in order listed, in bowl.<br>Mix using dough hook until dough pulls away from sides of bowl.<br>Dough shoud be smooth, slightly damp.<br>Oil a large bowl, and place dough in, swishing it around to coat.<br>Allow to rest for 30 minutes.<br>Fold dough (like you would a letter), turn 90 degrees, and repeat foldings.<br>Allow to rest 30 minutes more.<br>Repeat foldings.<br>Form into loaf and place in greased loaf pan, or onto a greased cookie sheet.<br>Allow to rise until doubled (2-3 hours.)<br>Bake in a 375 degree oven for approximately 40 minutes, until it is golden and passes the knock test.<br>Note #1: To proof your starter, feed it with 1 cup flour (preferably multigrain in this case) and 1 cup water, then let it sit overnight or up to 12 hours, covered.<br>This is what develops the characteristic sour flavor and the longer the proof, the sourer it will be.<br>If you start with 1/2 cup of starter and feed it 1 cup each of water and flour, you should have enough to make your bread and save the rest to start your next batch.<br>Note #2: To use a baking stone, allow your loaf to rise on parchment paper, placed on a board.<br>Place the stone in the oven when preheating it, allowing it 30 minutes to heat the stone.<br>Move the loaf onto the stone using the parchment paper (you can bake it right on the paper, on the stone.<br>).","url":"https://recipe.bluelayer.org/recipe/22625/sourdough-grain-seed-bread"},{"id":"22598","title":"Pumpkin Cheesecake Popsicles","ingredients":"cheese, parmesan, hard<br>yogurt, greek, plain, nonfat<br>pumpkin, raw<br>syrup, maple, canadian<br>syrup, maple, canadian<br>pumpkin, raw<br>spices, cinnamon, ground<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a large bowl, add cream cheese and Greek yogurt.<br>Using a hand mixer, whisk until smooth.<br>Add the pumpkin puree and whisk until incorporated.<br>Add the maple syrup, vanilla syrup, pumpkin pie spice, cinnamon and milk.<br>With your mixer on low, slowly whisk until the mixture is completely smooth.<br>Pour the mixture into your popsicle molds.<br>Freeze for at least 4 hours.<br>Note: Using my popsicle mold, this made 6 popsicles.<br>My mold had sticks included but if yours doesnt youll also need popsicle sticks.","url":"https://recipe.bluelayer.org/recipe/22598/pumpkin-cheesecake-popsicles"},{"id":"22393","title":"Fruit and Seed Bars","ingredients":"oats<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sunflower seed kernels, dried<br>butter, without salt<br>honey<br>seeds, flaxseed<br>cranberries, dried, sweetened<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat oven to 325 degrees.<br>In a food processor, pulse all the ingredients until coarsely chopped.<br>Pour the mixture into a 9 x 9 inch pan, greased then line with parchment.<br>Bake for 25 minutes.<br>Let the bars completely cool before cutting into bars.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/22393/fruit-and-seed-bars"},{"id":"22296","title":"Toasted Pumpkin Seeds Teriyaki Cajun Style","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>butter, without salt<br>a cajun life, all purpose cajun seasoning,<br>spices, garlic powder<br>spices, paprika<br>spices, chili powder<br>salt, table<br>sauce, teriyaki, ready-to-serve<br>salt, table","directions":"Spread pumpkin seeds in a single layer on a baking sheet lined with waxed paper; set aside in a cool, dry place and allow to dry overnight, turning seeds a time or two during several hours of drying.<br>Preheat oven to 300 degrees F (150 degrees C).<br>Mix melted butter, Cajun seasoning, garlic powder, paprika, chili powder, seasoned salt, and teriyaki sauce in a bowl; toss the pumpkin seeds in the seasoned butter to coat.<br>Set seasoned pumpkin seeds aside for 5 minutes to absorb flavors.<br>Spread seeds onto a baking sheet.<br>Bake in the preheated oven until seeds are browned and fragrant, 45 minutes to 1 hour; stir after 30 minutes.<br>Remove and let cool until seeds stop making a popping noise; sprinkle with salt if desired.","url":"https://recipe.bluelayer.org/recipe/22296/toasted-pumpkin-seeds-teriyaki-cajun-style"},{"id":"22244","title":"Bar B Q Pumpkin Seeds Recipe","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>oil, olive, salad or cooking<br>spices, paprika<br>sauce, worcestershire<br>salt, table<br>spices, garlic powder<br>onions, raw<br>spices, pepper, red or cayenne","directions":"Remove seeds from pumpkins interior.<br>Place the seeds into a bowl of hot water and clean off all the slimy strings.<br>Measure 1 c. of seeds, pour them onto paper towel, and pat dry.<br>Pour the oil into a saucepan.<br>Add in the seeds and seasonings.<br>Place the pan over medium-high heat.<br>Fry the seeds, stirring constantly with a wooden spoon, for 6 to 8 min, or possibly till they puff up slightly.<br>Remove pan from heat, and allow the seeds to cold.<br>Serve the seeds immediately or possibly store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/22244/bar-b-q-pumpkin-seeds-recipe"},{"id":"22199","title":"Maple Olive Oil Granola","ingredients":"oats<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, almonds<br>nuts, walnuts, english<br>syrup, maple, canadian<br>oil, olive, salad or cooking<br>sugars, brown","directions":"Heat oven to 300 degrees F. 2.<br>Place all ingredients in a bowl and stir.<br>Transfer to a 9x13 pan.<br>Cook for 45 minutes, stirring every 15 minutes.<br>Allow to cool completely before storing.<br>Adapted from Non-Reactive Pan.","url":"https://recipe.bluelayer.org/recipe/22199/maple-olive-oil-granola"},{"id":"22088","title":"Creamy Pumpkin Soup","ingredients":"water, bottled, generic<br>pumpkin, raw<br>onions, spring or scallions (includes tops and bulb), raw<br>orange juice, raw<br>soup, chicken broth or bouillon, dry<br>spices, cinnamon, ground<br>spices, ginger, ground<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In 1 quart casserole, combine all ingredients, except milk.<br>Mix well; cover.<br>Microwave at High for 3 1/2 to 5 1/2 minutes or until bubbly and onions are just tender-crisp, stirring once.<br>Stir in milk.<br>Microwave at High for 30 seconds to 1 minute longer or until hot.<br>Stir before serving.<br>Makes 4 servings, 1/2 cup each.","url":"https://recipe.bluelayer.org/recipe/22088/creamy-pumpkin-soup"},{"id":"22063","title":"Fast Breakfast Bars","ingredients":"oats<br>oil, corn, peanut, and olive<br>nuts, almonds<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sunflower seed kernels, dried<br>cranberries, dried, sweetened<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>seeds, flaxseed<br>milk, canned, condensed, sweetened","directions":"Preheat over to 250.<br>Heat condensed milk on the stove.<br>Mix all ingredients together.<br>Once milk is warm add to the dry ingredients.<br>Press into a 9X13 pan and bake for 1 hour.","url":"https://recipe.bluelayer.org/recipe/22063/fast-breakfast-bars"},{"id":"22003","title":"Cinnamon Spread","ingredients":"butter, without salt<br>sugars, brown<br>spices, cinnamon, ground<br>spices, nutmeg, ground","directions":"In a small mixing bowl, add the butter, brown sugar, cinnamon and nutmeg; stir until well blended.<br>Spread on toast, bagels, biscuits, and my personal favorite--pumpkin bread.","url":"https://recipe.bluelayer.org/recipe/22003/cinnamon-spread"},{"id":"21920","title":"Pureed Pumpkin","ingredients":"sugars, granulated<br>water, bottled, generic","directions":"Split pumpkin in half.<br>With a spoon, remove fibrous, stringy interior and seeds.<br>Place halves on baking sheet, cut-side-down and cover with foil.<br>Bake at 350-degrees for 40 minutes to an hour, or until the flesh is tender.<br>Remove from oven and allow to cool until its not too hot to touch.<br>Separate the skin from the pulp with a small knife.<br>Discard skin and blend the pulp with about a quarter cup of water in a food processor until smooth.<br>Refrigerate for up to 2 days.","url":"https://recipe.bluelayer.org/recipe/21920/pureed-pumpkin"},{"id":"21909","title":"Roasted Vegetable Medley","ingredients":"onions, raw<br>peppers, sweet, green, raw<br>asparagus, raw<br>pickles, cucumber, sour<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>mushrooms, white, raw<br>beans, snap, green, raw<br>oil, olive, salad or cooking<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>salt, table<br>dill weed, fresh","directions":"Preheat oven to 400 degrees F.<br>In a large bowl, combine all of the ingredients.<br>(Note: Add oil and spices after adding vegetables.)<br>Blend mixture by hand to ensure that all vegetables are properly coated.<br>Pour vegetables into an aluminum pan and place it into the oven.<br>After 20 minutes, stir vegetables then let cook for the remaining 15 minutes.<br>Remove from heat and serve.","url":"https://recipe.bluelayer.org/recipe/21909/roasted-vegetable-medley"},{"id":"21885","title":"Dark Chocolate Cranberry Granola","ingredients":"oats<br>wheat germ, crude<br>seeds, flaxseed<br>spices, cinnamon, ground<br>nuts, almonds<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>cranberries, dried, sweetened<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>syrup, maple, canadian<br>honey<br>water, bottled, generic<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 300 F. 2.<br>Combine oats, wheat germ, flax seeds, cinnamon, almonds, coconut, pepitas and cranberries in a large bowl.<br>In a separate bowl combine coconut oil or vegetable oil, maple syrup, honey and water.<br>(Note: I used coconut oil and added all the wet ingredients together in a sauce pan on low heat to melt the oil.)<br>Add the honey mixture into the dry ingredients and stir until all the oats are evenly coated.<br>Transfer wet granola evenly onto two large cookie sheets that youve lined with parchment paper.<br>Cook for 1 hour, stirring every 15 minutes.<br>Remove from oven and allow granola to completely cool before serving.<br>Dont worry if the granola doesnt seem completely crunchy after coming out of the oven.<br>It will crisp up once completely cooled.<br>When completely cooled, mix in chocolate.","url":"https://recipe.bluelayer.org/recipe/21885/dark-chocolate-cranberry-granola"},{"id":"21793","title":"Best Ever Roasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>sauce, worcestershire<br>butter, without salt<br>salt, table","directions":"Preheat oven to 250 degrees.<br>Thoroughly rinse seeds and pick out stray bits of pumpkin.<br>Pour seeds on a cookie sheet, preferably one with sides.<br>Combine Worcestershire sauce and melted butter.<br>Pour Worcestershire sauce/butter combination over seeds and stir to distribute evenly.<br>Evenly sprinkle salt over seeds.<br>Bake for two hours, stirring every half hour.<br>Let cool and enjoy!<br>Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/21793/best-ever-roasted-pumpkin-seeds"},{"id":"21744","title":"Omega Bars","ingredients":"honey<br>oil, canola<br>peanut butter, smooth style, without salt<br>peanut butter, smooth style, without salt<br>nuts, walnuts, english<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, flaxseed<br>seeds, sesame seeds, whole, dried<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Heat syrup, canola oil, and nut butters over medium heat until soft and smooth.<br>Stir in nuts, seeds, and rice cereal.<br>Press into a prepared 9 x 9 pan.","url":"https://recipe.bluelayer.org/recipe/21744/omega-bars"},{"id":"21738","title":"Pumpkin Banana Breakfast Cake","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>spices, cinnamon, ground<br>spices, cloves, ground<br>spices, ginger, ground<br>spices, nutmeg, ground<br>bananas, raw<br>pumpkin, raw<br>oil, olive, salad or cooking<br>syrup, maple, canadian<br>vanilla extract<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>nuts, walnuts, english<br>oats<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>syrup, maple, canadian<br>oil, olive, salad or cooking","directions":"Preheat the oven to 350 F and lightly grease an 8x8 pan.<br>In a large bowl, combine all dry ingredients (flour through nutmeg).<br>In a separate bowl or measuring cup, whisk together the mashed bananas, pumpkin, oil, syrup, vanilla extract and milk.<br>Pour the pumpkin mixture into the dry ingredients and stir until just combined.<br>Scrape the batter (it will be thick) into the pan and smooth the top.<br>Then rinse out and dry your bowl and make the streusel.<br>Add all of the streusel ingredients to the bowl and stir until everything is evenly coated.<br>Sprinkle the mixture over the cake and press it lightly into the batter using your hand.<br>Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back lightly under your finger instead of sinking in.<br>Remove it from the oven and set pan on a rack.<br>Let it cool slightly and serve warm.<br>Store leftover cake in a refrigerated, sealed container.<br>Recipe adapted from Joy the Baker.","url":"https://recipe.bluelayer.org/recipe/21738/pumpkin-banana-breakfast-cake"},{"id":"21688","title":"Pumpkin Bran Muffins","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat germ, crude<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>spices, cinnamon, ground<br>spices, ginger, ground<br>spices, cloves, ground<br>egg substitute, powder<br>pumpkin, raw<br>raisins, seeded<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>soymilk, original and vanilla, unfortified<br>syrups, corn, light<br>molasses","directions":"Preheat oven to 400 degrees.<br>Spray cups of a 12-hole muffin tin with non-stick spray.<br>Mix together in a large bowl dry ingredients.<br>In a small bowl mix together wet ingredients.<br>Blend two bowls together, mixing until ingredients are just moistened, about 20 stirs.<br>Spoon batter, evenly divided, into muffin cups.<br>Bake at 400 degrees for 20-25 minutes or until toothpick inserted comes out clean.<br>Cool slightly in pan before transferring to wire rack to finish cooling (or serve warm as an option).","url":"https://recipe.bluelayer.org/recipe/21688/pumpkin-bran-muffins"},{"id":"21557","title":"Goodbye Summer Pasta","ingredients":"noodles, egg, dry, unenriched<br>oil, olive, salad or cooking<br>tomatoes, red, ripe, raw, year round average<br>corn, sweet, white, raw<br>fresh red onions,<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>squash, summer, zucchini, includes skin, raw<br>carrots, raw<br>cream, whipped, cream topping, pressurized<br>salt, table<br>spices, pepper, black<br>spices, curry powder<br>cheese, parmesan, hard","directions":"Cook pasta according to package directions.<br>Dont over boil.<br>Put olive oil in a hot pan and saute all of the veggies together for 5 minutes.<br>Add cream, salt, pepper, and curry powder into veggies.<br>Bring to a boil.<br>Reduce heat and simmer for 3-5 minutes, letting the mixture thicken up.<br>Remove from heat and stir in 1/2 cup of the grated Parmesan cheese.<br>Drain pasta.<br>Add pasta into the pan with the hot sauce.<br>Toss to combine.<br>Serve if desired with more grated Parmesan on top of pasta.","url":"https://recipe.bluelayer.org/recipe/21557/goodbye-summer-pasta"},{"id":"21553","title":"Ancient New England Standing Pumpkin Dish","ingredients":"pumpkin, raw<br>vinegar, distilled<br>water, bottled, generic<br>sugars, brown<br>butter, without salt<br>spices, cinnamon, ground","directions":"Put 2 cups of peeled diced pumpkin and 1/4 cup of water into a pot and cook gently over a low heat until they sink down.<br>Keep adding more pumpkin until you have used all 8 cups.<br>When cooked, the pumpkin will be tender and have kept much of its form, resembling stewed apples.<br>Do not add more water.<br>Remove from the heat and add butter, vinegar, brown sugar and spices.<br>Stir gently and serve.<br>Allow plenty of time to cook this dish.<br>It must be done very slowly.","url":"https://recipe.bluelayer.org/recipe/21553/ancient-new-england-standing-pumpkin-dish"},{"id":"21538","title":"Granola","ingredients":"nuts, almonds<br>nuts, macadamia nuts, raw<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>raisins, seeded<br>vanilla extract<br>spices, cinnamon, ground<br>salt, table","directions":"Place nuts and seeds in a large bowl, cover with water and soak overnight.<br>Place raisins in a separate bowl, cover with water and soak overnight.<br>Place the raisins, along with their soaking water in a food processor and puree until smooth.<br>In a fine mesh metal strainer, drain and rinse the nuts and seeds and discard the soaking water.<br>Add nuts and seeds to the food processor and pulse until coarsely chopped, to the consistency of granola, then add vanilla, cinnamon and salt and pulse briefly to incorporate these final ingredients.<br>Transfer mixture onto two large parchment lined baking sheets.<br>To make live granola, place in the oven on the lowest setting (usually 135 degrees) for 24 hours.<br>For instant gratification, bake 45 minutes in the oven at 250 degrees; for this more decadent treat, I sometimes drizzle agave over the granola, or add shredded coconut, currants and other dried fruit.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/21538/granola"},{"id":"21440","title":"Steamed Baby Vegetables","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>squash, summer, zucchini, includes skin, raw<br>carrots, raw","directions":"Steam the vegetables over a small amount of salted water until tender, approximately 5 minutes.","url":"https://recipe.bluelayer.org/recipe/21440/steamed-baby-vegetables"},{"id":"21393","title":"Pumpkin Spice Steamer","ingredients":"pumpkin, raw<br>syrup, maple, canadian<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Steam syrups and cold milk together.<br>Top with whipped cream and dust with pumpkin pie spice or nutmeg.","url":"https://recipe.bluelayer.org/recipe/21393/pumpkin-spice-steamer"},{"id":"21383","title":"Pumpkin Soup","ingredients":"pumpkin, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated","directions":"Combine all ingredients in a sauce pan, stirring until smooth and warm.<br>May also be enjoyed cold.","url":"https://recipe.bluelayer.org/recipe/21383/pumpkin-soup"},{"id":"21348","title":"Turkey Sausage Stir Fry Recipe","ingredients":"squash, summer, zucchini, includes skin, raw<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>onions, raw<br>mushrooms, white, raw<br>peppers, sweet, green, raw<br>ground turkey, raw<br>oil, olive, salad or cooking","directions":"Use equal amounts of vegetables (depends on how much you want to make).<br>Put all in skillet and stir fry.<br>Serve over 1/3 c. of rice with soy sauce.","url":"https://recipe.bluelayer.org/recipe/21348/turkey-sausage-stir-fry-recipe"},{"id":"21236","title":"Pumpkin Cupcakes - for Vegans and Their Friends....","ingredients":"pumpkin, raw<br>oil, olive, salad or cooking<br>sugars, granulated<br>sugars, brown<br>soymilk, original and vanilla, unfortified<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>spices, cinnamon, ground<br>spices, ginger, ground<br>spices, nutmeg, ground<br>spices, cloves, ground<br>salt, table<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda","directions":"Preheat oven to 350 degrees F. Line a muffin tin with paper cups.<br>Stir together the first 6 ingredients (from the pumpkin to vanilla).<br>In another bowl sift together the remaining ingredients.<br>Gradually incorporate the dry into the wet -- as with most vegan baking it is suggested you mix gently with a spoon or fork and not a mixer.<br>Don't over mix.<br>Fill the muffin cups about 2/3 full.<br>Bake for 23-25 minutes - do a toothpick test - cupcakes should be firm to the touch.<br>Let cool and then top with a maple, vanilla or cream cheez frosting as you wish!","url":"https://recipe.bluelayer.org/recipe/21236/pumpkin-cupcakes-for-vegans-and-their-friends"},{"id":"21219","title":"Baked Hubbard Squash Recipe","ingredients":"water, bottled, generic<br>water, bottled, generic<br>butter, without salt<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>sugars, brown<br>spices, cinnamon, ground<br>salt, table","directions":"PAN: 12X20X2 1/2 INCH STEAM TABLE PAN TEMPERATURE: 400 F. OVEN<br>CUT SQUASH IN HALF; REMOVE SEEDS.<br>CUT INTO 4 1/2 Ounce Pcs.<br>PLACE SQUASH CUT SIDE UP IN PANS.<br>Add in 1 1/2 C. WATER TO EACH PAN.<br>COVER PANS.<br>BAKE 1 HOUR Or possibly Till TENDER.<br>COMBINE BUTTER Or possibly MARGARINE, WATER, BROWN SUGAR, CINNAMON, AND SALT; MIX WELL.<br>SIMMER ABOUT 5 Min Or possibly Till HEATED THOROUGHLY IN STEAM-JACKETED KETTLE Or possibly STOCK POT.<br>POUR BROWN SUGAR SAUCE OVER SQUASH IN EACH PAN.<br>NOTE:<br>IN STEP 1, 32 LB 8 Ounce FRESH HUBBARD SQUASH A.P.<br>WILL YIELD 29 LB SQUASH.<br>NOTE:<br>IN STEP 1, 34 LB 12 Ounce ACORN SQUASH (40 LB A.P.<br>)MAY BE USED.<br>CUT IN HALF, LENGTH-WISE; REMOVE SEEDS.<br>IN STEP 2, PLACE CUT SIDE UP IN 10 STEAM TABLE PANS.<br>FOLLOW STEPS 3 THROUGH 6.<br>EACH PORTION: 1 SQUASH HALF (5 OUNCES).<br>NOTE:<br>IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 1 HOUR Or possibly Till TENDER ON HIGH FAN, CLOSED VENT.<br>NOTE:<br>OTHER SIZES AND TYPES OF PANS MAY BE USED.<br>SEE RECIPE<br>SERVING SIZE: 1 PIECE","url":"https://recipe.bluelayer.org/recipe/21219/baked-hubbard-squash-recipe"},{"id":"21133","title":"Peanut Butter Pumpkin Shake","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pumpkin, raw<br>yogurt, greek, plain, nonfat<br>peanut butter, smooth style, without salt<br>pumpkin, raw","directions":"Blend milk, pumpkin puree, Greek yogurt, peanut butter, and pumpkin pie spice together in a blender until smooth.","url":"https://recipe.bluelayer.org/recipe/21133/peanut-butter-pumpkin-shake"},{"id":"21130","title":"Sunflower and Pumpkin Seed Brotchen (Bread Rolls)","ingredients":"wheat flours, bread, unenriched<br>seeds, sunflower seed kernels, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>wheat flour, white, all-purpose, unenriched<br>wheat flours, bread, unenriched<br>leavening agents, yeast, baker's, active dry<br>salt, table<br>butter, without salt<br>beverages, ovaltine, classic malt powder<br>water, bottled, generic","directions":"Toast the sunflower seeds and pumpkin seeds in a frying pan (without oil).<br>In a large bowl mix together all ingredients except the water and toasted sunflower and pumpkin seeds.<br>Add the water and mix into the dough with a wooden spoon until in comes together.<br>Remove dough from bowl and place on a floured working surface.<br>Knead with the palm of your hand for a good 15 minutes.<br>Dust hands or working surface with extra flour as needed if the dough is sticking too much.<br>Gradually fold in the seeds and knead for another 1-2 minutes.<br>Form into a ball and return the dough to the bowl.<br>Cover with plastic wrap and let sit at room temperature for 30 minutes.<br>After 30 minutes place in the refrigerator over night or 12-15 hours.<br>The should double in size.<br>Remove dough from bowl and put on a lightly floured cutting board.<br>Lightly roll or press into a 2-3 cm (1 inch) thick circle.<br>Cut into 8 equal triangles.<br>You can round out the pointy corner if you wish with your hands.<br>Spread some more wheat graham on a small plate.<br>Lightly dip the top surface of each bread in water and roll the wet surface in the graham so it's evenly covered.<br>Cover with plastic wrap or a warm, moist tea towel and let rise for 30-45 minutes in warm place.<br>While the dough is rising, prepare the oven.<br>To create steam in the oven, I place a small pan of boiled water at the bottom of the oven and then preheat to 230C/445F.<br>When ready to bake, make an 1 cm incision lengthwise in each bread using a sharp knife.<br>Bake for 10 minutes, then remove the steam dish, and bake for another 10 minutes (Total time of 20 minutes!<br>).<br>Remove from oven and let cool on a rack for a few minutes befor eating.","url":"https://recipe.bluelayer.org/recipe/21130/sunflower-and-pumpkin-seed-brotchen-bread-rolls"},{"id":"20967","title":"Kimmy's Low Calorie Pumpkin Muffins","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>margarine, regular, 80% fat, composite, stick, without salt<br>egg, white, raw, fresh<br>pumpkin, raw<br>water, bottled, generic<br>sugars, granulated","directions":"In one bowl, cream the water, margarine, egg and sugar.<br>Combine all of the dry ingredients and mix with the wet ingredients.<br>Add the pumpkin.<br>Spoon mixture into muffins cups.<br>Bake at 350 degrees for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/20967/kimmys-low-calorie-pumpkin-muffins"},{"id":"20932","title":"Pumpkin Streusel Bars","ingredients":"oats<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>salt, table<br>leavening agents, baking soda<br>butter, without salt<br>pumpkin, raw<br>sugars, brown<br>honey<br>pumpkin, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cornstarch<br>oats<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>spices, cinnamon, ground<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 375F and line a 9 pan with parchment.<br>Combine crust ingredients, mixing with a pastry blender or fork.<br>Press into the pan.<br>Bake for 10 minutes.<br>Set aside.<br>In a bowl, beat together the pumpkin, brown sugar, honey and pumpkin spice until smooth.<br>Whisk together the milk and cornstarch and mix into the pumpkin mixture.<br>Spread filling over baked crust.<br>Combine the topping mixture until crumbly and sprinkle over the filling.<br>Return to the oven and bake another 25-30 minutes.<br>Cool completely before cutting.","url":"https://recipe.bluelayer.org/recipe/20932/pumpkin-streusel-bars"},{"id":"20916","title":"Pumpkin, Almond, Chocolate Granola Bars (Gluten Free)","ingredients":"oats<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>sugars, brown<br>nuts, almonds<br>wheat germ, crude<br>apricots, dried, sulfured, uncooked<br>seeds, sunflower seed kernels, dried<br>pumpkin, raw<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>honey<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F/180C Butter a 10 by 10 baking pan and line with baking paper.<br>In a large bowl, mix oats, spices, dried fruit, almonds, seeds, choc chips, wheatgerm, and salt together.<br>Set aside.<br>In a medium bowl, whisk brown sugar, pumpkin, applesauce, honey, and vanilla extract until smooth.<br>Pour over oats and stir well, until all of the oats are moist.<br>Evenly press oat mixture into prepared pan.<br>Bake for 30-35 minutes or until golden brown.<br>Cool for 15 minutes.<br>Remove from the pan by lifting the parchment paper.<br>Using a sharp knife, cut into bars.","url":"https://recipe.bluelayer.org/recipe/20916/pumpkin-almond-chocolate-granola-bars-gluten-free"},{"id":"20815","title":"Pumpkin Gelato","ingredients":"pumpkin, raw<br>cream, fluid, heavy whipping<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>salt, table","directions":"Whisk together the pumpkin puree, cream, milk, sugar, cinnamon, nutmeg and salt in a large bowl.<br>Freeze the mixture in an ice cream maker according to the manufacturer's directions.","url":"https://recipe.bluelayer.org/recipe/20815/pumpkin-gelato"},{"id":"20759","title":"Spiced Pumpkin Seeds","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>salt, table<br>spices, garlic powder<br>sauce, worcestershire<br>seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Preheat oven to 275 degrees F (135 degrees C).<br>Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds.<br>Mix thoroughly and place in shallow baking dish.<br>Bake for 1 hour, stirring occasionally.","url":"https://recipe.bluelayer.org/recipe/20759/spiced-pumpkin-seeds"},{"id":"20745","title":"Sesame Zucchini Ribbons","ingredients":"squash, summer, zucchini, includes skin, raw<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>oil, olive, salad or cooking<br>lime juice, raw<br>oil, sesame, salad or cooking","directions":"Using a vegetable peeler, cut zucchini and squash lengthwise to form ribbons, discarding inner seeded core of squash.<br>Heat 1 T vegetable oil in a large nonstick skillet over moderately high heat until hot but not smoking.<br>Add half of zucchini and squash ribbons; cook, tossing with tongs 1 minute.<br>Transfer to a colander set over a bowl.<br>Repeat with remaining 1 T vegetable oil and the ribbons.<br>Let stand in colander 20 minutes to drain; transfer to serving bowl.<br>Toss with juice and sesame oil; salt and pepper to taste.","url":"https://recipe.bluelayer.org/recipe/20745/sesame-zucchini-ribbons"},{"id":"20713","title":"Baked Winter Squash (Au Gratin)","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>spices, garlic powder<br>spices, coriander seed<br>syrup, maple, canadian<br>spices, garlic powder<br>wheat flour, white, all-purpose, unenriched<br>oil, olive, salad or cooking<br>spices, pepper, black<br>leavening agents, yeast, baker's, active dry","directions":"Preheat oven to 350.<br>Place squash in a bowl and toss with minced garlic and parsley.<br>Drizzle maple syrup and toss lightly.<br>Add flour, garlic salt and optional nutritional yeast.<br>Toss to coat the cubes .<br>Pour squash mixture into a baking dish and drizzle with oil.<br>Bake for 45 minutes to 1 hour, or until a bit crusty on top and soft underneath, but not mushy.<br>This winter-time dish goes well with so many entrees you can hardly go wrong.<br>This recipe was loosley adapted from Fit for Life's \"American Vegetarian Cookbook.<br>\".","url":"https://recipe.bluelayer.org/recipe/20713/baked-winter-squash-au-gratin"},{"id":"20637","title":"Pumpkin-Spiced Pecan Mix","ingredients":"sugars, granulated<br>pumpkin, raw<br>nuts, pecans<br>butter, without salt","directions":"Heat oven to 300 degrees F.<br>Mix sugar and pumpkin pie spice until blended.<br>Toss nuts with butter in large bowl.<br>Add sugar mixture; mix lightly.<br>Spread onto rimmed baking sheet sprayed with cooking spray.<br>Bake 18 to 20 min.<br>or until nuts are lightly toasted.<br>Spread onto large sheet of waxed paper; cool completely.","url":"https://recipe.bluelayer.org/recipe/20637/pumpkin-spiced-pecan-mix"},{"id":"20628","title":"Pumpkin Pie Scoop","ingredients":"cheese, parmesan, hard<br>sugars, powdered<br>pumpkin, raw<br>cream, sour, cultured<br>spices, cinnamon, ground<br>pumpkin, raw<br>spices, ginger, ground","directions":"Stir all ingredients together until well combined.<br>Chill if desired or serve immediately with gingersnaps and/or pie crust cut-outs.<br>Note: to make pie crust cut-outs, make your own pie dough and roll it out to 1/8 thickness or purchase ready-made dough rounds.<br>Use mini cookie cutters to cut out fun shapes or simply cut the rolled-out dough into small, equal-sized squares.<br>Place shapes on a baking sheet and lightly brush the top of each cut-out with milk.<br>Sprinkle each one with a cinnamon/sugar mixture (go heavy or light on the sprinkling, its up to you).<br>Bake for approximately 8 to 10 minutes at 350 degrees.<br>Check them every minute after 8 minutes to make sure they dont get too brown.<br>The edges should be just lightly browned.<br>Slide cut-outs off the hot baking sheet onto a cooling rack.<br>Once cool, store them in an airtight container.<br>That is, IF you dont eat them all up right away with the dip!","url":"https://recipe.bluelayer.org/recipe/20628/pumpkin-pie-scoop"},{"id":"20490","title":"Garlic-Roasted Vegetables","ingredients":"cauliflower, raw<br>broccoli, raw<br>squash, summer, zucchini, includes skin, raw<br>fresh red onions,<br>potatoes, raw, skin<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>carrots, raw<br>spices, garlic powder<br>spices, thyme, dried<br>salt, table<br>spices, pepper, black","directions":"Toss all ingredients in a bowl.<br>Line a large cookie sheet with parchment paper and place everyone on it evenly.<br>Lightly coat with cooking spray.<br>Bake at 400 degrees 45 minutes or til potatoes are tender.","url":"https://recipe.bluelayer.org/recipe/20490/garlic-roasted-vegetables"},{"id":"20380","title":"White Chocolate Pumpkin Almond Butter","ingredients":"nuts, almonds<br>spartan, real semi-sweet chocolate baking chips,<br>pumpkin, raw<br>vanilla extract<br>pumpkin, raw","directions":"Add the almonds to the bowl of your food processor.<br>Turn on the processor and allow the almonds to blend until they become smooth and creamy, about 8-10 minutes.<br>Add the white chocolate chips and blend until the chocolate is fully melted and smooth.<br>Add the pumpkin puree, vanilla extract, and pumpkin pie spice.<br>Blend until smooth.<br>Store in an airtight container for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/20380/white-chocolate-pumpkin-almond-butter"},{"id":"20363","title":"Pumpkin Seed Brittle With Sea Salt","ingredients":"sugars, granulated<br>syrups, corn, light<br>water, bottled, generic<br>butter, without salt<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>leavening agents, baking soda<br>salt, table","directions":"Butter 2 (15x10x1-inch) baking pans; set aside.<br>Combine sugar, corn syrup and water in 4-quart heavy saucepan.<br>Cook over medium heat, stirring occasionally, 8-12 minutes or until sugar is dissolved and mixture comes to a full boil.<br>Add butter; continue cooking, stirring occasionally, 15-25 minutes or until candy thermometer reaches 280F, or small amount of mixture dropped into ice water forms hard but pliable strand.<br>Stir in pumpkin seeds; continue cooking, stirring constantly, 10-12 minutes or until candy thermometer reaches 305F or small amount of mixture dropped into ice water forms hard brittle strand.<br>Remove from heat; stir in baking soda.<br>Pour mixture immediately into prepared pans; spread evenly to about 1/4-inch thickness.<br>Cool 5 minutes; sprinkle with sea salt.<br>Cool completely.<br>Break into pieces.<br>Store in container with tight-fitting lid.","url":"https://recipe.bluelayer.org/recipe/20363/pumpkin-seed-brittle-with-sea-salt"},{"id":"20355","title":"Pumpkin Brittle Candy Recipe","ingredients":"leavening agents, baking soda<br>vanilla extract<br>salt, table<br>sugars, granulated<br>syrups, corn, light<br>butter, without salt<br>seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Line a rimmed baking sheet with parchment paper and liberally grease it with vegetable oil.<br>In a small bowl, stir the baking soda in the vanilla to dissolve it; set aside.<br>Cook the sugar, 1/2 cup water, corn syrup, and butter in a medium saucepan over medium-high heat until the mixture boils, stirring occasionally, until it turns a deep amber and measures 335 degrees F to 340 degrees F on a candy thermometer, 8 to 12 minutes.<br>Remove the sugar mixture from the heat and carefully stir in the vanilla mixture and salt, being careful of any spattering.<br>Immediately stir in the pumpkin seeds and pour into the prepared pan, using a wooden spoon to spread and evenly fill the pan.<br>Let the brittle cool to room temperature, 20 to 30 minutes.<br>Gently twist the pan to release the brittle (if necessary, invert the pan on to a piece of clean parchment while tapping release it), then break it into large chunks.<br>Store in an airtight container at room temperature for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/20355/pumpkin-brittle-candy-recipe"},{"id":"20331","title":"Sugar & Spice Roasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>sugars, granulated<br>salt, table<br>pumpkin, raw<br>butter, without salt","directions":"Preheat oven to 250 degrees F.<br>On foil lined cookie sheet (I fold up all four sides of foil to form a lip so they don't slide off), spread out seeds in a single layer.<br>Toast in oven for 45-50 minutes, stirring several times until seeds are dry &amp; starting to brown.<br>When seeds are toasted, melt butter in a large skillet over med-high heat.<br>Add seeds &amp; 2 Tablespoons of the sugar.<br>Stir until sugar is melted.<br>About 1 minute.<br>In medium sized mixing bowl, stir together the remaining 3 Tablespoons of sugar with the salt &amp; pumpkin pie spice.<br>Add pumpkin seeds from skillet to mixing bowl &amp; stir until coated.","url":"https://recipe.bluelayer.org/recipe/20331/sugar-spice-roasted-pumpkin-seeds"},{"id":"20294","title":"Ibby's Pumpkin Mushroom Stuffing","ingredients":"wheat flours, bread, unenriched<br>celery, raw<br>butter, without salt<br>fresh red onions,<br>mushrooms, white, raw<br>spices, rosemary, dried<br>spices, tarragon, dried<br>chives, raw<br>parsley, fresh<br>salt, table<br>spices, pepper, black<br>soup, chicken broth or bouillon, dry","directions":"Spread bread cubes on a baking sheet, and let dry overnight.<br>Alternatively, heat in a 250 degrees F (120 degrees C) oven until dry, about 1 hour.<br>Preheat oven to 375 degrees F (190 degrees C).<br>Butter a 2 quart baking dish.<br>Melt butter in a large skillet over medium heat.<br>Saute celery and onions for about 10 minutes.<br>Add mushrooms, and continue cooking for about 8 minutes, or until tender.<br>Season with rosemary, tarragon, chives, parsley, salt, and pepper.<br>Fold in bread cubes, and add enough broth to moisten.<br>Transfer to prepared dish, and cover with foil.<br>Bake in preheated oven for 40 minutes.<br>Remove cover, and bake for 10 minutes, or until top is crisp.","url":"https://recipe.bluelayer.org/recipe/20294/ibbys-pumpkin-mushroom-stuffing"},{"id":"20288","title":"Granoola","ingredients":"oats<br>nuts, pecans<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>sugars, brown<br>honey<br>oil, olive, salad or cooking<br>vanilla extract","directions":"Measure grains, nuts, seeds, and spices into a large bowl.<br>Add brown sugar, honey, and olive oil.<br>Stir (I use my hands) until oil is evenly distributed through the oats.<br>Spread out on large baking sheet (you can use parchment paper).<br>Bake at 300 degrees for about 30-40 minutes.<br>Take out of oven when granola looks toasty brown.<br>Let granola cool in pan, and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/20288/granoola"},{"id":"20266","title":"Spiced Maple Pumpkin Seeds","ingredients":"butter, without salt<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>syrup, maple, canadian","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Line a large baking sheet with parchment paper.<br>In a large skillet over medium-low heat, melt the butter, then stir in the seeds.<br>Cook, stirring constantly, until the seeds turn slightly brown in color, about 10 minutes.<br>Remove from heat.<br>Drain off any excess butter, and stir in the cinnamon, nutmeg, and maple syrup until the seeds are thoroughly coated with spices.<br>Spread the seeds out onto the prepared baking sheet.<br>Bake in the preheated oven until crisp and golden brown, stirring every 10 minutes, for 30 to 45 total minutes of baking time.","url":"https://recipe.bluelayer.org/recipe/20266/spiced-maple-pumpkin-seeds"},{"id":"20192","title":"Baked Squash Casserole Recipe","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>egg substitute, powder<br>onions, raw<br>peppers, sweet, green, raw<br>spices, pepper, black<br>sugars, brown","directions":"Cut off tips of squash, cut each squash into 3-4 pcs.<br>Drop squash into a large saucepan with sufficient boiling water to cover.<br>Return to a boil, reduce heat and cook till tender.<br>Mash, reserving liquid.<br>Combine squash and liquid with egg replacer, bread crumbs, sugar, salt, onion and pepper.<br>Turn into a 3 qt casserole which has been lightly greased or possibly sprayed with non-stick vegetable spray.<br>Cover with a light layer of crumbs.<br>Bake at 350 degrees till lightly browned.<br>Makes 10 servings.<br>Files of","url":"https://recipe.bluelayer.org/recipe/20192/baked-squash-casserole-recipe"},{"id":"20160","title":"Pumpkin Fudge","ingredients":"sugars, granulated<br>pumpkin, raw<br>cornstarch<br>pumpkin, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract<br>butter, without salt<br>nuts, pecans","directions":"Cook together sugar, pumpkin, cornstarch, spice and milk until it forms a soft ball when dropped in cold water, or until mixture reaches 235 degrees F on a candy thermometer.<br>Add vanilla, butter and pecans.<br>Beat until creamy.<br>Pour into a buttered plate and cut into small squares when nearly cool.","url":"https://recipe.bluelayer.org/recipe/20160/pumpkin-fudge"},{"id":"20156","title":"Delicious Pumpkin Butter (Fat Free)","ingredients":"pumpkin, raw<br>honey<br>molasses<br>lemon juice, raw<br>spices, cinnamon, ground","directions":"In a small saucepan combine all ingredients; mix well bring to a boil, stirring frequently.<br>Reduce heat to low and simmer uncovered for about 15 minutes or until thickened.<br>Cool and refrigerate for 1 or more hours before serving.","url":"https://recipe.bluelayer.org/recipe/20156/delicious-pumpkin-butter-fat-free"},{"id":"20148","title":"Cinnamon Roll Grainless Granola","ingredients":"raisins, seeded<br>nuts, walnuts, english<br>nuts, almonds<br>nuts, pecans<br>syrup, maple, canadian<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>spices, cinnamon, ground<br>salt, table","directions":"Preheat the oven to 300 degrees F. Line a large baking sheet with parchment paper.<br>Meanwhile, combine the raisins and enough water to cover in a small bowl; soak until softened, about 15 minutes.<br>Drain and pat dry with paper towels.<br>Combine the walnuts, almonds and pecans in a food processor and pulse until coarsely chopped.<br>Alternatively, you can use a large knife to chop the nuts.<br>In a large bowl, stir together the nuts, maple syrup, pumpkin seeds, applesauce, cinnamon, salt, softened raisins and 1/4 cup water.<br>Spread the mixture evenly on the prepared baking sheet.<br>Bake until golden and crisp, stirring occasionally, about 1 hour 15 minutes.<br>Let cool completely on a rack; break into pieces.","url":"https://recipe.bluelayer.org/recipe/20148/cinnamon-roll-grainless-granola"},{"id":"20134","title":"Whole Wheat Pumpkin Gnocchi","ingredients":"pumpkin, raw<br>wheat flour, white, all-purpose, unenriched<br>pumpkin, raw","directions":"Add ingredients together and mix with your hands to form a dough.<br>If it is too sticky, add a bit more flour and mix.<br>Break off about 1/5 of the dough and roll into a long, even strip.<br>Cut gnocchi into desired size with knife.<br>Boil a large pot of water and add salt liberally.<br>This is your only chance to season the gnocchi.<br>Boil gnocchi in small batches until it floats, about 3 minutes.<br>Drain.<br>Serve with a bit of butter and grated asiago cheese.<br>Note: The flour amount is an approximation.<br>I began with about 1 1/2 cups, but gradually added a bit more with my hands.<br>Play it by ear!","url":"https://recipe.bluelayer.org/recipe/20134/whole-wheat-pumpkin-gnocchi"},{"id":"20062","title":"Creamy Maple-Pumpkin Spread","ingredients":"cheese, parmesan, hard<br>pumpkin, raw<br>sugars, brown<br>syrup, maple, canadian<br>spices, cinnamon, ground","directions":"Combine cream cheese, pumpkin and brown sugar in electric mixer bowl; beat at medium speed until well blended.<br>Add syrup and cinnamon, and beat until smooth.<br>Cover, and chill 30 minutes.","url":"https://recipe.bluelayer.org/recipe/20062/creamy-maple-pumpkin-spread"},{"id":"19999","title":"Fiery Roasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>butter, without salt<br>sauce, ready-to-serve, pepper, tabasco<br>spices, pepper, red or cayenne<br>spices, cumin seed<br>spices, chili powder<br>salt, table","directions":"Clean the seeds of pumpkin\"strings\" with water, then spread out to dry thoroughly before proceeding.<br>Drying will probably take a day, at least.<br>Preheat oven to 300F.<br>Combine melted butter with the Tabasco, cayenne, cumin and chili powder.<br>Place pumpkin seeds in a small bowl and pour butter mixture over; stir to coat seeds thoroughly.<br>Spread in a single layer on a non-stick baking sheet.<br>Sprinkle with salt to taste.<br>Bake 45 minutes, stirring once to turn the seeds about half-way through baking.<br>Let cool completely-- they'll be more crispy that way.<br>Store in air-tight container.","url":"https://recipe.bluelayer.org/recipe/19999/fiery-roasted-pumpkin-seeds"},{"id":"19978","title":"Pumpkin Spice Syrup","ingredients":"pumpkin, raw<br>sugars, granulated<br>water, bottled, generic<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>spices, cloves, ground","directions":"Combine all ingredients in a small saucepan.<br>Over low heat, bring to a simmer, stirring occasionally to keep the sugar from burning.<br>Simmer until the sugar is completely dissolved and the pumpkin is fully mixed into the syrup.<br>Allow to cool for 10 minutes before transferring to an airtight container.<br>Refrigerate and use within 3 weeks.","url":"https://recipe.bluelayer.org/recipe/19978/pumpkin-spice-syrup"},{"id":"19973","title":"Spa Cuisine - Granola","ingredients":"oats<br>nuts, pecans<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sesame seeds, whole, dried<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oil, sesame, salad or cooking<br>honey","directions":"Combine the first 4 ingredients in a large bowl and mix.<br>Add the powdered milk and mix again.<br>Add the oil and honey and mix thoroughly, using your hands to turn the mixture over and over.<br>Place into baking pans and bake in a slow (250F) oven for 45 minutes to an hour until.<br>golden brown.<br>Stir every 10 to 15 minutes.<br>Let cool completely before storing in an air-tight container.<br>Additional ingredients: Powdered soy milk or flakes, peanuts, wheat germ, bran, oat, rye, wheat or soy flakes, soy nuts, raisins, currants or other dried fruits, almonds or other nuts.<br>NOTE: If you add wheat germ, the granola must be refrigerated.<br>NOTE: If you add soy flakes, be sure to include them at the very end of baking as they tend to burn.","url":"https://recipe.bluelayer.org/recipe/19973/spa-cuisine-granola"},{"id":"19938","title":"Crusty Acorn Squash","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>butter, without salt<br>salt, table<br>honey<br>nuts, pecans","directions":"Mix all ingredients, except 1 Tablespoon Butter an half of the nuts.<br>Place into buttered pie pan.<br>Brush with butter.<br>Sprinkle with pecans.<br>Bake 425 degrees until top is crusty and squash is well heated through.","url":"https://recipe.bluelayer.org/recipe/19938/crusty-acorn-squash"},{"id":"19861","title":"Chili Peanuts and Pumpkin Seed Snack Mix","ingredients":"oil, corn, peanut, and olive<br>lime juice, raw<br>spices, chili powder<br>salt, table<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>raisins, seeded<br>apricots, dried, sulfured, uncooked","directions":"Preheat oven to 250F Position rack in the middle of the oven.<br>In a bowl toss the peanuts with the lime juice until moistened.<br>Sprinkle with the chili powder and toss until coated.<br>Spread the peanuts in one layer on a flat baking sheet and bake for 20-30 minutes or until a light crust if formed.<br>Careful not to burn!<br>Remove from oven and sprinkle lightly with salt.<br>Meanwhile place the pumpkinseeds in a large skillet over medium heat.<br>When the first one pops, stir constantly until all the kernals have popped from flat to round.<br>Combine the pumpkinseeds with the peanuts, raisins and chopped apricots.<br>Store in an airtight container for up to a week.","url":"https://recipe.bluelayer.org/recipe/19861/chili-peanuts-and-pumpkin-seed-snack-mix"},{"id":"19794","title":"Summer Shrimp Salad With Cilantro","ingredients":"soup, vegetable broth, ready to serve<br>cornstarch<br>lime juice, raw<br>oil, olive, salad or cooking<br>sugars, granulated<br>spices, cumin seed<br>salt, table<br>spices, pepper, black<br>crustaceans, shrimp, raw (not previously frozen)<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>squash, summer, zucchini, includes skin, raw<br>cherries, sweet, raw<br>corn, sweet, white, raw<br>spices, coriander seed","directions":"To prepare dressing, combine broth and cornstarch in a small saucepan, stirring with a whisk; bring to a boil.<br>Cook 1 minute, stirring constantly.<br>Remove from heat; stir in juice and next 5 ingredients (juice through peppercorns).<br>Cool.<br>To prepare salad, combine shrimp and remaining ingredients in a large bowl.<br>Add dressing mixture to shrimp mixture, tossing well.<br>Serve, or refridgerate until ready.","url":"https://recipe.bluelayer.org/recipe/19794/summer-shrimp-salad-with-cilantro"},{"id":"19729","title":"Sweet and Spicy Sriracha Popcorn Mix","ingredients":"nuts, pecans<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>snacks, popcorn, air-popped (unsalted)<br>cranberries, dried, sweetened<br>sugars, brown<br>sauce, hot chile, sriracha<br>salt, table","directions":"Preheat oven to 350 degrees F (180 degrees C).<br>Spread pecan halves and pumpkin seeds on a rimmed baking sheet.<br>Toast for 6 to 8 minutes or until fragrant; cool slightly.<br>Meanwhile, melt Spreadables butter with hot sauce.<br>Combine warm popcorn with pecan halves, pumpkin seeds, and cranberries in a large bowl.<br>Drizzle with butter mixture and toss to coat.<br>Sprinkle with salt and re-toss to distribute salt evenly.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/19729/sweet-and-spicy-sriracha-popcorn-mix"},{"id":"19681","title":"Pumpkin Spice Cookies (Egg-Free)","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>spices, cinnamon, ground<br>spices, cloves, ground<br>spices, nutmeg, ground<br>margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated<br>sugars, brown<br>pumpkin, raw<br>vanilla extract<br>sugars, granulated<br>spices, cinnamon, ground","directions":"In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg.<br>Stir and set aside.<br>In a large bowl, cream together margarine, sugar, and the brown sugar.<br>Add the pumpkin and vanilla extract and beat well.<br>Add the flour mixture to the creamed mixture and beat until just combined.<br>Wrap the dough in plastic wrap and refrigerate dough for at least 1 hour.<br>Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper.<br>In a small bowl, prepare the cinnamon sugar.<br>Stir together the sugar and cinnamon.<br>Pinch off tablespoon-sized amounts of dough and roll into balls between your palms.<br>Roll the balls of dough in the cinnamon-sugar mixture.<br>Place balls of dough on the prepared cookie sheets about two inches apart.<br>Bake for 1012 minutes or until just beginning to brown on the bottom.<br>Allow to cool for a minute on the sheet and then remove to a wire rack to cool completely.<br>Makes about 3 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/19681/pumpkin-spice-cookies-egg-free"},{"id":"19610","title":"Paleo Pumpkin Spice Cookies","ingredients":"leavening agents, baking soda<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>nuts, almonds<br>pumpkin, raw<br>pumpkin, raw<br>salt, table<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>vanilla extract<br>syrup, maple, canadian","directions":"Preheat oven to 350.<br>Blend all ingredients in a large mixing bowl with a hand mixer.<br>On a parchment lined baking sheet, drop spoonful of batter (about 1-2 tablespoons in size).<br>Bake for 30-35 minutes.<br>Let cool and serve.","url":"https://recipe.bluelayer.org/recipe/19610/paleo-pumpkin-spice-cookies"},{"id":"19590","title":"Shreddies Gingerbread Snack Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>nuts, pecans<br>nuts, almonds<br>pretzels, soft, unsalted<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>butter, without salt<br>sugars, brown<br>spices, ginger, ground<br>spices, cinnamon, ground<br>salt, table<br>spices, cloves, ground<br>cranberries, dried, sweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 250F Arrange the pecans and almonds in an even layer on a rimmed baking sheet.<br>Bake for 15 minutes or until golden and fragrant; cool slightly.<br>Combine the nuts with the Shreddies, pretzels and pumpkin seeds in a large bowl.<br>Stir the melted butter with the sugar, ginger, cinnamon, salt and cloves until combined; drizzle over the cereal mixture.<br>Toss thoroughly to coat the pieces evenly.<br>Spread mixture on two, large, rimmed baking sheets.<br>Bake, rotating pans once, for 10 to 12 minutes or until crisp and fragrant; cool completely.<br>Stir in the cranberries and white chocolate chips (if using); transfer to an airtight container.<br>Reserve at room temperature for up to 1 week.<br>Makes 12 cups (3 L).","url":"https://recipe.bluelayer.org/recipe/19590/shreddies-gingerbread-snack-mix"},{"id":"19551","title":"Pumpkin Cinnamon Rolls","ingredients":"pumpkin, raw<br>spices, cinnamon, ground<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>egg, white, raw, fresh<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>syrup, maple, canadian<br>nuts, almonds<br>spices, cinnamon, ground","directions":"Preheat oven to 375 degrees.<br>In a bowl, mix all ingredients for the roll batter.<br>Spoon into a cupcake pan that has been sprayed with non-sticking cooking spray.<br>You should end up with four rolls.<br>Place in oven and bake for about 10 minutes.<br>Then, using a fork or knife, loosen the rolls from the pan and flip them over.<br>Continue cooking the rolls for about 2-5 minutes.<br>The rolls are cooked when you can insert a toothpick into the center of the rolls and it comes out clean (no batter on the toothpick).<br>Be careful not to overcook.<br>Remove from oven, and allow the rolls to cool slightly.<br>Microwave the glaze ingredients for about 15-20 seconds.<br>Remove from microwave and stir well.<br>Dip both sides of the rolls in the glaze mixture, set on a rack or plate to cool and sprinkle with cinnamon.<br>To maximize freshness, store leftovers in fridge.","url":"https://recipe.bluelayer.org/recipe/19551/pumpkin-cinnamon-rolls"},{"id":"19312","title":"Fuel for the Triathlete: Cranberry Apple Coconut Energy Bar","ingredients":"oats<br>oats<br>sugars, brown<br>butter, without salt<br>cranberries, dried, sweetened<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>apples, raw, with skin<br>dates, deglet noor<br>seeds, sunflower seed kernels, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sesame seeds, whole, dried<br>honey","directions":"Preheat your oven to 325F.<br>Chop the dates, apple into small pieces and add to a large mixing bowl along with the oats, shredded coconut, cranberries, sunflower, sesame and pumpkin seeds.<br>Cut or scoop the butter into chunks and along with the honey &amp; brown sugar combine ingredients into a sauce pan.<br>Heat butter-sugar-honey mixture until it's bubbling then pour this mixture into the oats-fruit-seeds mixture.<br>Stir well and allow 5 minutes for the oats to absorb the moisture.<br>Line a 5cm deep baking pan with parchment and add the mixture pressing firmly to compress it.<br>Cover with another sheet of baking parchment and bake for 20 minutes.<br>Cool thoroughly and then cut to your desired shape of approx 50grams each.<br>Cover with cling wrap and keep in fridge up to 3 weeks.<br>Remember, this is energy fuel designed for people doing sustained exercising, training and races such as triathlons, marathons and long distance cycling etc.<br>for that purpose, it is packed with calories.<br>Use it appropriately.","url":"https://recipe.bluelayer.org/recipe/19312/fuel-for-the-triathlete-cranberry-apple-coconut-energy-bar"},{"id":"19122","title":"Healthy Pumpkin Greek Yogurt","ingredients":"yogurt, greek, plain, nonfat<br>pumpkin, raw<br>sugars, brown<br>pumpkin, raw","directions":"In a small bowl mix together all ingredients until well-combined.<br>Enjoy immediately or refrigerate up to 3 days.","url":"https://recipe.bluelayer.org/recipe/19122/healthy-pumpkin-greek-yogurt"},{"id":"19105","title":"Easy Vegan Spice Thins (No Chill Time)","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>pumpkin, raw<br>spices, cinnamon, ground<br>spices, ginger, ground<br>spices, nutmeg, ground<br>spices, cloves, ground<br>spices, pepper, black<br>salt, table<br>oil, olive, salad or cooking<br>honey<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, brown<br>sugars, brown<br>vanilla extract","directions":"In a big bow combine, flours, baking powder, salt and spices.<br>In another bowl combine oil, honey or agave syrup and enough milk to make 1/3 cup.<br>Then add sugars and vanilla bean paste or extract.<br>Stir to combine.<br>Add the wet to the dry ingredients and knead into a smooth, soft dough.<br>If it's too sticky, add a tbs of flour at a time until you can handle the dough well.<br>Roll out thinly (to about 2 mm/0.07 inch) and cut out desired shapes.<br>I used a cookie cutter of about 6 cm/2.5 inches in diameter.<br>Place cookies on a paper-lined or greased baking sheet and bake in the pre heated oven at 180C/350F for 10-12 minutes or until browned around the edges.<br>Allow to cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/19105/easy-vegan-spice-thins-no-chill-time"},{"id":"19076","title":"Pumpkin loaf","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>sugars, granulated<br>leavening agents, baking soda<br>spices, cloves, ground<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>oil, olive, salad or cooking<br>pumpkin, raw","directions":"Preheat oven to 325F.<br>Spray one large loaf pan, about 9\" x 5\", with cooking spray.<br>In a large bowl, mix together first seven ingredients.<br>In another bowl, blend the remaining ingredients together.<br>Combine all ingredients and stir well until smooth.<br>(It is a thick batter!)<br>Spoon into loaf pan and lightly smooth out the top with a spatula.<br>Bake about 1 hours and 15 minutes, or until cake tester comes out dry and clean.<br>Cool thoroughly.<br>It'll seem like the loaf doesn't want to come out.<br>Just give it a few good slaps on the bottom of the pan, and it'll come right out.<br>Great to bake ahead and freeze.<br>Wrap in plastic, then foil.<br>Defrost at room temperature.<br>If you'd like to make three large loaves, triple the ingredients, use a 29 ounce can of pumpkin puree, and mix in a great big bowl.<br>Bake for 1 1/2 hours.<br>This full recipe can make 7 mini loaves (3\" x 6\" mini loaf pans).<br>Bake the mini loaves for an hour.","url":"https://recipe.bluelayer.org/recipe/19076/pumpkin-loaf"},{"id":"19012","title":"Easy Does It Granola","ingredients":"nuts, walnuts, english<br>nuts, almonds<br>oats<br>butter, without salt<br>honey<br>salt, table<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>currants, zante, dried<br>dates, deglet noor<br>cherries, sweet, raw","directions":"Preheat oven to 375F<br>Line 2 large shallow baking sheets with foil.<br>Place walnuts and almonds on one sheet and toast until golden brown, about 10 minutes.<br>Let cool, then coarsely chop and set aside.<br>Reduce oven temperature to 300F<br>Divide oats between baking sheets.<br>In medium bowl, melt butter in microwave.<br>Stir in honey and salt.<br>Drizzle mixture onto oats and stir well with rubber spatula.<br>Spread oats in even layer and bake, stirring once and switching positions of pans halfway through, until golden, about 30 minutes (mixture will crisp as it cools).<br>Transfer to large bowl, cool, add remaining ingredients, and toss well.<br>Store airtight at room temperature up to one month.<br>Tip: Salted roasted green (unhulled) pumpkin seeds, also called pepitas, can be found at most specialty food stores.","url":"https://recipe.bluelayer.org/recipe/19012/easy-does-it-granola"},{"id":"18949","title":"Palanquetas","ingredients":"sugars, granulated<br>water, bottled, generic<br>syrups, corn, light<br>butter, without salt<br>seeds, sesame seeds, whole, dried<br>leavening agents, baking soda<br>salt, table","directions":"Line a baking sheet with a nonstick mat or grease it, and lightly grease an offset metal spatula (so that the brittle will be easier to spread).<br>Combine the sugar, water, corn syrup, and butter in a heavy pot over medium heat and cook, stirring, until it starts to boil.<br>Add the nuts (pumpkin seeds will pop) and continue cooking until you obtain a golden caramel color.<br>Remove from the heat and add the baking soda and salt.<br>Stir rapidly, being careful not to burn yourself from the steam, and then pour onto the prepared pan.<br>Spread rapidly to your desired thickness.<br>Let cool, and then break apart with your hands if it is thin or cut with an oiled knife into desired shapes.<br>(If you choose to cut the brittle into shapes, do so while it is cooling but still somewhat warm.<br>Once the brittle is completely cool it will break.)<br>These can be stored in an airtight container in a cool, dry area.<br>Use pieces of parchment paper between them so they dont stick to eack other.<br>They will keep for a few weeks.","url":"https://recipe.bluelayer.org/recipe/18949/palanquetas"},{"id":"18927","title":"Health Loaf","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sugars, granulated<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>apricots, dried, sulfured, uncooked<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>wheat flour, white, all-purpose, unenriched<br>oats<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to moderate 180c.<br>Grease loaf tin.<br>Combine all ingredients mixing well.<br>Bake for about one hour then test in five minute intervals until a skewer inserted into the loaf comes out clean.<br>Remove from tin and cool on a wire rack.<br>Serve buttered if you like.","url":"https://recipe.bluelayer.org/recipe/18927/health-loaf"},{"id":"18825","title":"Vegan Pumpkin Spice Snickerdoodles","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>pumpkin, raw<br>sugars, brown<br>beverages, almond milk, unsweetened, shelf stable<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>pumpkin, raw<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>cream, whipped, cream topping, pressurized<br>salt, table<br>sugars, granulated<br>spices, cinnamon, ground","directions":"Preheat oven to 350 degrees F.<br>In a mixing bowl, beat together coconut oil and pureed pumpkin.<br>Once the mixture is smooth, add brown sugar and beat it with a whisk for about 30 seconds, or until the mixture is smooth.<br>Add cold almond milk and vanilla extract to the bowl and continue to beat for another 30 seconds.<br>The temperature of the almond milk will cause the coconut oil to harden; this is okay!<br>Add flour, pumpkin pie spice, baking soda, baking powder, cream of tartar, and salt to the bowl.<br>Mix the dough until everything is smooth and evenly combined.<br>In a small bowl, stir the cane sugar and cinnamon together.<br>Use a tablespoon to measure each ball of dough.<br>Roll each tablespoon of dough into a ball before rolling it in the bowl of cinnamon and sugar to cover the surface of the dough.<br>Place each ball of dough 2 inches apart on a baking sheet lined with parchment paper.<br>Bake the cookies for 810 minutes, depending on how well-done you like them.","url":"https://recipe.bluelayer.org/recipe/18825/vegan-pumpkin-spice-snickerdoodles"},{"id":"18764","title":"Homemade Breakfast Cereal","ingredients":"wheat flour, white, all-purpose, unenriched<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>oats<br>seeds, sesame seeds, whole, dried<br>seeds, sunflower seed kernels, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>sugars, brown<br>water, bottled, generic<br>oil, olive, salad or cooking","directions":"Mix all ingredients well.<br>Spread on a baking sheet and toast in 350 degree oven for about 45 minutes, stirring occasionally until browned.","url":"https://recipe.bluelayer.org/recipe/18764/homemade-breakfast-cereal"},{"id":"18731","title":"Pumpkin Cream Soup","ingredients":"butter, without salt<br>onions, raw<br>spices, curry powder<br>wheat flour, white, all-purpose, unenriched<br>soup, chicken broth or bouillon, dry<br>pumpkin, raw<br>sugars, brown<br>spices, nutmeg, ground<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Saute onion in butter.<br>Add curry powder and flour.<br>Cook until bubbly.<br>Add other ingredients.<br>Simmer.<br>Garnish with Chives or parsley.","url":"https://recipe.bluelayer.org/recipe/18731/pumpkin-cream-soup"},{"id":"18711","title":"Virtually Fat-Free Zucchini Bread","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>egg substitute, powder<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>pumpkin, raw","directions":"Preheat oven to 350 degrees.<br>Spray a small loaf pan with nonstick cooking spray.<br>In a large bowl, combine flour, sugar, baking soda, baking powder, salt, cinnamon and nutmeg.<br>In another small bowl, combine the liquid egg product, applesauce and zucchini.<br>Add the wet ingredients to the dry ingredients and using an electric mixer, mix until well blended.<br>Pour mixture into loaf pan and spread evenly- can sprinkle a little sugar and cinnamon on top if desired.<br>Bake 45-50 minutes, or until a toothpick comes out clean.","url":"https://recipe.bluelayer.org/recipe/18711/virtually-fat-free-zucchini-bread"},{"id":"18667","title":"Fall Apple Pumpkin Shandy","ingredients":"pumpkin, raw<br>apples, raw, with skin","directions":"Pour ale into a pint glass; slowly stir apple cider into ale.","url":"https://recipe.bluelayer.org/recipe/18667/fall-apple-pumpkin-shandy"},{"id":"18624","title":"Pumpkin Soup","ingredients":"onions, raw<br>butter, without salt<br>pumpkin, raw<br>salt, table<br>sugars, granulated<br>spices, nutmeg, ground<br>spices, pepper, black<br>soup, chicken broth or bouillon, dry<br>cream, whipped, cream topping, pressurized","directions":"Brown onions with butter.<br>Add mashed pumpkin and all seasonings.<br>Slowly add chicken broth and heat thoroughly, but don't boil.<br>Remove from heat and stir in cream.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/18624/pumpkin-soup"},{"id":"18556","title":"Cinnamon Nutmeg Whipped Cream","ingredients":"cream, fluid, heavy whipping<br>sugars, granulated<br>spices, cinnamon, ground<br>spices, nutmeg, ground","directions":"Add heavy cream and sugar in a large bowl and whip high speed till fluffy.<br>If it's too runny, keep whipping.<br>When done, fold in cinnamon and nutmeg Store in refrigerator Nutmeg can be omitted.<br>Also, instead of cinnamon and nutmeg, you can add 1/4 teaspoon Allspice.<br>Serve well chilled on pumpkin or apple pie.<br>This can be refrigerated overnight.","url":"https://recipe.bluelayer.org/recipe/18556/cinnamon-nutmeg-whipped-cream"},{"id":"18552","title":"Crumbly Blackberry Cobbler","ingredients":"cornstarch<br>water, bottled, generic<br>blackberries, raw<br>sugars, granulated<br>sugars, brown<br>vanilla extract<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>wheat flour, white, all-purpose, unenriched<br>oats<br>sugars, brown<br>pumpkin, raw<br>salt, table<br>butter, without salt<br>water, bottled, generic<br>butter, without salt","directions":"Preheat oven to 375 degrees F (190 degrees C).<br>In a saucepan, whisk the cornstarch with 1/4 cup of cold water until thoroughly combined and smooth.<br>Stir in the blackberries, white sugar, and 1/2 cup brown sugar, and bring to a boil over medium heat.<br>Stir until the filling thickens, about 2 minutes, then remove from heat and stir in vanilla extract.<br>Pour into a 9x13-inch baking dish; set aside.<br>In a bowl, mix the cornflakes crumbs, flour, rolled oats, 1/3 cup brown sugar, pumpkin pie spice, and salt.<br>Cut in 1/4 cup of butter with a pastry cutter until the mixture resembles coarse crumbs; stir in water, 1 tablespoon at a time, just until the crust begins to hold together.<br>Sprinkle the crust over the berries, and drizzle with melted butter.<br>Bake the cobbler in the preheated oven until the crust begins to brown, about 10 minutes.<br>Turn the oven's broiler on, and broil the cobbler until the crust is golden brown, about 2 more minutes.","url":"https://recipe.bluelayer.org/recipe/18552/crumbly-blackberry-cobbler"},{"id":"18546","title":"Pumpkin Pie Dip","ingredients":"cream, whipped, cream topping, pressurized<br>yogurt, greek, plain, nonfat<br>sugars, granulated<br>sugars, brown<br>pumpkin, raw<br>spices, cinnamon, ground<br>spices, ginger, ground<br>spices, cloves, ground<br>spices, nutmeg, ground<br>pumpkin, raw","directions":"In a large bowl with an electric mixer, or in the bowl of a stand mixer, whip the heavy cream and the plain Greek yogurt until soft peaks form, 23 minutes.<br>Gradually add the white and brown sugar, with the mixer running, and continue beating for another 12 minutes until the sugar is incorporated and stiff peaks form.<br>Stop the mixer and add the pumpkin puree and spices.<br>Whip the mixture again to fully combine everything, another 3060 seconds.<br>Store the dip in an airtight container in the refrigerator for up to 3 days.<br>Serve with fruit or graham crackers for dipping.","url":"https://recipe.bluelayer.org/recipe/18546/pumpkin-pie-dip"},{"id":"18516","title":"Creamy Pumpkin Dip","ingredients":"cheese, parmesan, hard<br>sugars, powdered<br>pumpkin, raw<br>pumpkin, raw<br>pumpkin, raw<br>spices, cinnamon, ground<br>spices, ginger, ground<br>spices, nutmeg, ground<br>spices, cloves, ground","directions":"Mix together cream cheese and sugar.<br>Add pumpkin pie filling, and stir until well blended.<br>Note: If desired, make your own pumpkin pie filling, adjusting the amount of pure pumpkin used based on the amount of pumpkin flavor you want.<br>You can also make your own pumpkin pie spice and adjust the amounts of spices to taste.<br>Dip ginger cookies in it and enjoy!<br>This is also very tasty with sliced apples.<br>Refrigerate any leftovers.<br>If using a small carved out pumpkin for serving, transfer to airtight storage container before refrigerating.","url":"https://recipe.bluelayer.org/recipe/18516/creamy-pumpkin-dip"},{"id":"18478","title":"Fresh Pumpkin Pancakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>water, bottled, generic<br>pumpkin, raw<br>sugars, brown<br>sweetener, herbal extract powder from stevia leaf<br>seeds, hemp seed, hulled<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sweetener, herbal extract powder from stevia leaf<br>water, bottled, generic<br>ice creams, vanilla","directions":"Combine the flour, baking powder and salt in a mixing bowl.<br>Next add the coconut milk, water, roasted pumpkin, sugar and stevia to the flour mixture.<br>Mix well.<br>Cook the pancakes on a heated skillet flipping halfway through.<br>For topping, mix the hemp seeds, coconut flour, stevia (or sugar) and a little water at a time until the mixture comes together.<br>Top pancakes with coconut cream mixture and coconut ice cream for a decadent treat!","url":"https://recipe.bluelayer.org/recipe/18478/fresh-pumpkin-pancakes"},{"id":"18453","title":"Vegan Pumpkin Hazelnut Chocolate Spread- Kinda Like Nutella","ingredients":"nuts, hazelnuts or filberts<br>pumpkin, raw<br>spartan, real semi-sweet chocolate baking chips,<br>pumpkin, raw<br>oil, canola","directions":"Pulse all of the ingredients except the oil in a food processor until finely blended.<br>Add the oil, about 1-2 tablespoons, until the mixture smooths over.<br>Place in a jar and refridgerate, will keep for about 2 weeks.<br>Like storebought hazelnut spread, oil separation will be natural and you'll have to stir it a bit before using.","url":"https://recipe.bluelayer.org/recipe/18453/vegan-pumpkin-hazelnut-chocolate-spread-kinda-like-nutella"},{"id":"18451","title":"Grilled Summer Squash Caprese","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>oil, olive, salad or cooking<br>salt, table<br>spices, pepper, black<br>cherries, sweet, raw<br>spices, basil, dried","directions":"Preheat grill or grill pan to medium high heat.<br>Brush both sides of squash slices with 3 tablespoons oil; season with salt and pepper.<br>Grill, turning once, until just tender, about 6 minutes.<br>Arrange on a serving platter with tomatoes and basil.<br>Drizzle remaining 2 tablespoons oil over top just before serving.","url":"https://recipe.bluelayer.org/recipe/18451/grilled-summer-squash-caprese"},{"id":"18302","title":"Chocolate Granola","ingredients":"oats<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>oil, olive, salad or cooking<br>nuts, almonds<br>nuts, pecans<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>sugars, brown<br>honey<br>spices, cinnamon, ground<br>salt, table<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 375 degrees F with the rack in the middle .<br>Stir together all the ingredients, except the chocolate chips, until combined.<br>Evenly spread the mixture on a large, shallow baking pan, or rimmed cookie sheet, lined with parchment paper.<br>Bake, stirring occasionally, until golden brown, 20-35 minutes.<br>Begin closely checking the granola every 5 minutes after the 15-minute mark because the granola has a tendency to burn quickly and the cocoa will make it hard to see any burnt areas.<br>Transfer the granola, still in the pan, to a rack to cool for 45 minutes.<br>After 15 minutes, begin stirring the granola carefully.<br>This is the step which gives the granola its typical clusters, so be careful not to stir too enthusiastically and break up the clusters.<br>Mix in the semisweet chips.<br>Keep the granola in an airtight container, frozen, for up to a few months.","url":"https://recipe.bluelayer.org/recipe/18302/chocolate-granola"},{"id":"18298","title":"Whole Wheat Pumpkin Nut Bread","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>spices, cinnamon, ground<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>spices, cloves, ground<br>pumpkin, raw<br>egg substitute, powder<br>water, bottled, generic<br>oil, canola<br>nuts, walnuts, english","directions":"In a bowl, combine the first eight ingredients.<br>In another bowl, combine the pumpkin, egg substitute, water and oil; mix well.<br>Stir into dry ingredients just until moistened.<br>Fold in walnuts.<br>Spoon into a 9-in.<br>x 5-in.<br>x 3-in.<br>baking pan coated with nonstick cooking spray.<br>Bake at 350 for 60-65 minutes or until a toothpick inserted near the center comes out clean.<br>Cool for 15 minutes before removing from pan to a wire rack.","url":"https://recipe.bluelayer.org/recipe/18298/whole-wheat-pumpkin-nut-bread"},{"id":"18209","title":"Easy Cream Scones","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>sugars, granulated<br>cranberries, dried, sweetened<br>cream, fluid, heavy whipping<br>butter, without salt<br>sugars, granulated","directions":"Preheat oven to 425 f. Use an ungreased baking sheet ( I like to line mine with a Silpat or parchment paper)<br>Combine the flour, baking powder, salt, and sugar in a bowl, stirring with a fork to mix well.<br>Add the mix ins of your choice.<br>Still using a fork, stir in the cream and mix until the dough holds together in a rough mass.<br>It will be sticky.<br>Be very gentle when using fresh berries of any kind.<br>Lightly flour a board and transfer dough to it.<br>Knead the dough gently 8 or 9 times.<br>Divide the dough in half.<br>Pat it into 2 circles about 6 inches round.<br>Spread the tops with melted butter or extra cream and sprinkle with large crystal decorating sugar.<br>Cut each circle into 8 wedges and place on the baking sheet, allowing about an inch between pieces.<br>Bake for 12 minutes or until golden.<br>Other ideas: For pumpkin scones you can blend 1 to 2 Tbsp.<br>pumpkin puree and spices to the cream before adding it to the dry ingredients keeping it at the 1 1/4 cup level.<br>I like to add pecans and top it with a maple glaze.<br>yum!<br>I like to mix the dry ingredients in Ziploc bags and keep them ready to mix in the freezer.<br>When you dont have cream on hand, melt a cube of butter let it cool then add enough cold milk to make 1 1/4 cups<br>For savory scones : omit the 1/4 c sugar and add things like Parmesan cheese, roasted garlic, chopped artichoke hearts or fresh herbs.<br>Top with savory seasonings or cheeses.<br>Again, the combos are limitless!","url":"https://recipe.bluelayer.org/recipe/18209/easy-cream-scones"},{"id":"18206","title":"Seasoned Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>oil, olive, salad or cooking<br>soy sauce made from soy (tamari)<br>spices, chili powder<br>spices, garlic powder<br>salt, table","directions":"Preheat the oven to 350F.<br>In a bowl, mix the seeds with the olive oil and soy sauce, stirring well.<br>Sprinkle on the chili powder, garlic powder, and salt; stir again.<br>Roast the seasoned seeds on a baking sheet about 10 minutes or a little longer, stirring a couple of times.<br>The seeds are done when they smell toasty and are golden brown.","url":"https://recipe.bluelayer.org/recipe/18206/seasoned-pumpkin-seeds"},{"id":"18149","title":"Spiced Pumpkin Oats","ingredients":"water, bottled, generic<br>oat bran, raw<br>salt, table<br>pumpkin, raw<br>spices, ginger, ground<br>spices, cinnamon, ground<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Bring water to boil in a saucepan.<br>Add oat bran and salt, reduce heat to medium-low; cook and stir until mixture begins to simmer, about 5 minutes.<br>Stir pumpkin puree, ginger, and cinnamon into oat bran mixture; bring back to a simmer.<br>Stir in sugar and coconut milk; cook and stir until mixture reaches desired consistency.","url":"https://recipe.bluelayer.org/recipe/18149/spiced-pumpkin-oats"},{"id":"18068","title":"Chocolate Chip PB Pumpkin Cookies","ingredients":"peanut butter, smooth style, without salt<br>pumpkin, raw<br>vanilla extract<br>oats<br>leavening agents, baking soda<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F.<br>In a medium sized bowl, stir peanut butter, pumpkin, and vanilla until thoroughly combined.<br>Add oats and baking soda and mix until fully incorporated.<br>Fold in chocolate chips, making sure they are evenly distributed through dough.<br>Using a medium-sized cookie scoop or rounded tablespoon fulls, drop dough onto a parchment lined cookie sheet, leaving about 2 inches between each.<br>Using your fingers, gently flatten the dough rounds.<br>Bake for 10-12 minutes then remove the pan from the oven.<br>Cool on the sheet for a few minutes before transferring to a rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/18068/chocolate-chip-pb-pumpkin-cookies"},{"id":"18065","title":"White Mountain Mix","ingredients":"apples, raw, with skin<br>nuts, pecans<br>cranberries, dried, sweetened<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>spartan, real semi-sweet chocolate baking chips,","directions":"Combine all ingredients in bowl.<br>Store in resealable plastic bag.","url":"https://recipe.bluelayer.org/recipe/18065/white-mountain-mix"},{"id":"18047","title":"Vickys Cinnamon Pumpkin Scones (Halloween)","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>spices, cinnamon, ground<br>spices, ginger, ground<br>xanthan gum,<br>leavening agents, baking soda<br>butter, without salt<br>pumpkin, raw<br>spices, cinnamon, ground<br>milk, buttermilk, fluid, cultured, lowfat<br>vanilla extract","directions":"Preheat the oven to gas 6 / 200C / 400F and line a baking sheet with parchment paper<br>Mix the dry ingredients together in a bowl<br>Cut in the butter with a fork or pastry cutter<br>Add the pumpkin puree, cinnamon chips, buttermilk and vanilla, kneading until you form a soft dough.<br>Don't overwork it<br>Pat out the dough on a floured surface until 3/4 inch thick if using novelty shape cutters or 1\" thick for fluted round 2cm cutters.<br>If using gluten-free flour let the dough rest for 15 minutes to let the xanthan gum work it's magic<br>Cut into the desired shapes and place on the baking sheet<br>Brush the tops with milk to glaze then sprinkle with cinnamon sugar.<br>A simple mix is 5 tsp sugar to a 1/2 tsp ground cinnamon<br>Bake for 15 - 18 minutes or until risen and golden<br>You can split the scones in half and sandwich back together with a maple cream.<br>Just whip some coconut cream until stiff then fold in some maple syrup to taste.<br>Delicious!","url":"https://recipe.bluelayer.org/recipe/18047/vickys-cinnamon-pumpkin-scones-halloween"},{"id":"18008","title":"Colorful Spinach Salad","ingredients":"spinach, raw<br>radishes, raw<br>raisins, seeded<br>vinegar, balsamic<br>salt, table<br>spices, pepper, black<br>oil, olive, salad or cooking<br>mustard, prepared, yellow<br>seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"In a large bowl, toss the spinach, radishes, yellow squash and raisins.<br>In a small bowl, whisk the vinegar, mustard, salt and pepper.<br>Gradually whisk in oil.<br>Serve with salad.","url":"https://recipe.bluelayer.org/recipe/18008/colorful-spinach-salad"},{"id":"17989","title":"Nutty Granola","ingredients":"oats<br>nuts, almonds<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sunflower seed kernels, dried<br>nuts, pecans<br>salt, table<br>butter, without salt<br>honey<br>vanilla extract<br>cranberries, dried, sweetened","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Stir oats, almonds, coconut, pumpkin seeds, sunflower seeds, pecans, and salt, together in a large bowl.<br>Stir butter and honey together in a small saucepan over low heat until the butter is fully melted.<br>Stir vanilla extract into the melted butter.<br>Pour butter mixture over oats mixture; stir until evenly coated.<br>Spread the mixture onto 2 large baking sheets into single, even layers.<br>Bake in preheated oven 10 minutes.<br>Remove from oven and gently turn the granola.<br>Continue baking until golden brown, about 10 minutes more.<br>Set granola aside to cool to room temperature; transfer to a large bowl.<br>Gently fold cranberries into the granola.","url":"https://recipe.bluelayer.org/recipe/17989/nutty-granola"},{"id":"17915","title":"Spiced Pumpkin Fudge","ingredients":"butter, salted<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pumpkin, raw<br>pumpkin, raw<br>cream, whipped, cream topping, pressurized<br>spartan, real semi-sweet chocolate baking chips,<br>nuts, almonds<br>vanilla extract","directions":"In medium saucepan, mix together first five ingredients.<br>Cook over medium heat until mixture has risen high in the pan and then come down, about 8 minutes.<br>Drop a little bit of the mixture into a small saucer of cold water.<br>If it forms a ball, it is ready for the next step.<br>Or, use a candy thermometer to check mixture for doneness; the thermometer should read 232 degrees.<br>Remove pan from heat.<br>Add marshmallow cream and baking chips, stirring until melted and smooth.<br>Stir in nuts and vanilla.<br>Pour into greased 8-by-8 inch glass or metal pan.<br>Cool on counter for about 30 minutes, then cut into bite-size pieces and serve.<br>Store any extra, covered, in cool, dry place.","url":"https://recipe.bluelayer.org/recipe/17915/spiced-pumpkin-fudge"},{"id":"17913","title":"Microwave Yellow Squash With Tomatoes Recipe","ingredients":"tomatoes, red, ripe, raw, year round average<br>parsley, fresh<br>capers, canned<br>spices, oregano, dried<br>spices, basil, dried<br>salt, table<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>cheese, parmesan, hard","directions":"In 1-qt casserole, combine tomatoes with 1/4 c. liquid, then parsley, capers, oregano, basil and salt.<br>Add in squash and stir to combine.<br>With vented cover, microwave on HIGH 5 min, stirring once.<br>Let stand covered for 2 min before serving.<br>Sprinkle with cheese before serving.","url":"https://recipe.bluelayer.org/recipe/17913/microwave-yellow-squash-with-tomatoes-recipe"},{"id":"17908","title":"Squares - Bad Recipe - Can't Delete","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>seeds, flaxseed<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>butter, without salt<br>sweetener, syrup, agave<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vanilla extract","directions":"Mix dry ingredients in a bowl.<br>Mix wet ingredients together and stir into dry.<br>Press into buttered (oiled) 8X8 square pan.<br>Bake at 350 for 20 - 25 minutes.","url":"https://recipe.bluelayer.org/recipe/17908/squares-bad-recipe-cant-delete"},{"id":"17832","title":"Honey-Nut Brittle Recipe","ingredients":"honey<br>nuts, almonds<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sunflower seed kernels, dried<br>salt, table","directions":"Line a baking sheet with parchment paper and spray both the pan and the paper with cooking spray; set aside.<br>Heat honey in a medium saucepan over medium heat until a candy thermometer reads 240 degrees F, about 10 minutes.<br>Add remaining ingredients and cook until the thermometer reaches 305 degrees F, about 20 minutes more.<br>Remove from heat, pour onto the lined baking sheet, and let cool to room temperature.<br>Place in the refrigerator until hard, about 10 minutes more.<br>Break into bite-size pieces and keep refrigerated until ready to serve.","url":"https://recipe.bluelayer.org/recipe/17832/honey-nut-brittle-recipe"},{"id":"17795","title":"Pumpkin Apple Butter","ingredients":"pumpkin, raw<br>apples, raw, with skin<br>sugars, brown<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>pumpkin, raw","directions":"Makes 3 cups .<br>Combine pumpkin, apple, sugar, apple juice, pumpkin pie spice in a medium sauce pan.<br>Bring to a boil, reduce heat to low.<br>Cook, stirring occasionally, for 1 1/2 hours.<br>Store in the refrigerator for up to 2 months.<br>It also cans well.","url":"https://recipe.bluelayer.org/recipe/17795/pumpkin-apple-butter"},{"id":"17780","title":"Savory Pumpkin Seeds","ingredients":"water, bottled, generic<br>spices, garlic powder<br>spices, chili powder<br>spices, oregano, dried<br>spices, cumin seed<br>sauce, worcestershire<br>spices, onion powder<br>salt, table<br>spices, pepper, red or cayenne<br>seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Preheat the oven to 350 degrees F. Combine the water, garlic powder, herbs, Worcestershire, onion powder, salt, and cayenne in a medium saucepan and simmer over low heat for 10 minutes.<br>Add the pumpkin seeds and cook for five minutes, stirring occasionally.<br>Drain the pumpkin seeds and place on a large baking sheet.<br>Bake for 10 to15 minutes, stirring occasionally, until the seeds are crisp and very lightly browned.<br>Store in an airtight container.<br>Makes 2 cups spiced seeds.","url":"https://recipe.bluelayer.org/recipe/17780/savory-pumpkin-seeds"},{"id":"17772","title":"Pumpkin Walnut Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>spices, cinnamon, ground<br>spices, ginger, ground<br>butter, without salt<br>nuts, walnuts, english<br>cream, whipped, cream topping, pressurized<br>pumpkin, raw<br>honey","directions":"Heat the oven to 375F.<br>In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, and ginger.<br>Use your fingertips or a pastry blender to work in the butter.<br>Keep mixing until the ingredients resemble a coarse, flaky meal, then stir in the chopped walnuts.<br>In a smaller bowl, whisk together the cream, pumpkin, and honey.<br>Make a well in the dry ingredients and pour the liquid into it.<br>Stir briskly until the dough pulls together, then let it sit for 3 minutes.<br>Flour your hands and your work surface.<br>Gently knead the dough into a ball, then pat it into a 1-inch-thick disk.<br>Using a 2-inch biscuit cutter or drinking glass, cut the dough into rounds and place them on a lightly greased cookie sheet, leaving a couple of inches between them.<br>Repeat this process until you've used all the dough.<br>Brush the biscuit tops sparingly with cream and then sprinkle on a little sugar.<br>Bake the biscuits on the center oven rack until they are light golden brown, about 20 minutes.<br>Transfer them to a wire rack to cool for 5 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/17772/pumpkin-walnut-biscuits"},{"id":"17733","title":"Protein-Powered Whole Wheat Pumpkin Muffins","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>sugars, brown<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>pumpkin, raw<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>wheat flour, white, all-purpose, unenriched<br>beverages, protein powder whey based<br>seeds, flaxseed<br>leavening agents, baking soda","directions":"Cream together margarine and sugar.<br>Add applesauce, pumpkin, and spices.<br>Mix well.<br>Add flour, protein powder, flaxseed and baking soda.<br>Preheat oven to 350F Spray PAM or equivalent on muffin tray.","url":"https://recipe.bluelayer.org/recipe/17733/protein-powered-whole-wheat-pumpkin-muffins"},{"id":"17703","title":"Pumpkin Custard Pie","ingredients":"sugars, granulated<br>cornstarch<br>pumpkin, raw<br>soymilk, original and vanilla, unfortified<br>spices, cinnamon, ground<br>spices, ginger, ground<br>spices, cloves, ground<br>spices, nutmeg, ground<br>salt, table","directions":"Preheat oven to 350 F.<br>Mix all the ingredients together.<br>Pour into 9 inch non-stick pan (or into premade crust if desired).<br>Bake until set, about 60 minutes (check with fork at 45 minutes -- ).","url":"https://recipe.bluelayer.org/recipe/17703/pumpkin-custard-pie"},{"id":"17687","title":"The Great Pumpkin Cake! (Vegan)","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>margarine, regular, 80% fat, composite, stick, without salt<br>sugars, granulated<br>vanilla extract<br>egg substitute, powder<br>soymilk, original and vanilla, unfortified<br>vinegar, cider<br>pumpkin, raw<br>cheese, parmesan, hard<br>sugars, brown<br>spices, cinnamon, ground<br>spices, ginger, ground<br>spices, cloves, ground<br>spices, nutmeg, ground<br>wheat flour, white, all-purpose, unenriched<br>oats<br>sugars, brown<br>butter, without salt<br>nuts, walnuts, english","directions":"Preheat oven to 350F<br>Mix the 2 cups flour, 4 1/2 teaspoons of egg replacement powder, baking powder and baking soda in a bowl.<br>Cream the 1 cup margarine and 3/4 regular sugar in another bowl.<br>Mix the vanilla extract into the margarine and sugar.<br>Combine 1 cup soy milk with 1 tablespoon apple cider vinegar in a separate bowl, let stand 5 minutes or until curdled.<br>Mix dry ingredients into the wet add 3 cups pumpkin puree followed soy milk, vinegar mixture.<br>In a medium bowl, Mix 1 cup pumpkin puree, 1/2 cup vegan cream cheese, 1 1/2 teaspoon egg substitute, 1/4 cup sugar and 1 tablespoon cinnamon, 1 tablespoon ginger, 1 teaspoon nutmeg, 1 teaspoon cloves.<br>In a small bowl, Mix the 1/2 cup flour, 1/4 dark brown sugar, 1 cup rolled oats, 1 tablespoon cinnamon, 1 tablespoon ginger, 1 teaspoon nutmeg, 1 teaspoon cloves and butter until they for crumbs.<br>Mix the nuts into the streusel.<br>Pour half of the batter into a greased baking dish.<br>Sprinkle on half of the streusel.<br>Pour the pumpkin mixture on next.<br>Pour the remaining batter on top.<br>Sprinkle on the remaining streusel.<br>Bake in a prepared cake pan until a toothpick pushed in to the center comes out clean, about 50- 60 minuets.","url":"https://recipe.bluelayer.org/recipe/17687/the-great-pumpkin-cake-vegan"},{"id":"17623","title":"Nuts and Seeds Granola","ingredients":"oats<br>nuts, almonds<br>seeds, flaxseed<br>seeds, sunflower seed kernels, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>nuts, walnuts, english<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sugars, brown<br>oil, canola<br>honey","directions":"Combine the first 7 dry ingredients with brown sugar in a large bowl.<br>Then whisk together the honey and canola oil in another bowl.<br>Pour wet mixture over the dry mixture and thoroughly combine.<br>Pour onto two baking sheets and spread it out in an even layer.<br>Bake at 375 degrees F for about 45 minutes or until it starts to turn golden brown, stirring half way through the cooking time.<br>It may still feel a tad wet when you pull it out but let it sit for 10 minutes and it will dry out, becoming crisp and delicious!<br>Store in air tight container for up to 3 weeks.","url":"https://recipe.bluelayer.org/recipe/17623/nuts-and-seeds-granola"},{"id":"17477","title":"Adaptation of Vegan Pumpkin Cookies","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>sugars, granulated<br>leavening agents, baking soda<br>salt, table<br>spices, nutmeg, ground<br>spices, cinnamon, ground<br>molasses<br>pumpkin, raw<br>oil, olive, salad or cooking<br>seeds, flaxseed<br>syrup, maple, canadian<br>nuts, walnuts, english","directions":"Preheat the oven to 350F.<br>Mix the dry ingredients.<br>Mix the wet ingredients.<br>Mix the wet with the dry.<br>Fold in the walnuts.<br>(Add other nuts, almonds, raisins, candied ginger, dates, etc.<br>if desired.<br>).<br>Form 1.5\" balls and flatten onto an ungreased cookie sheet.<br>Bake for at least 15 min, until crisp.<br>These will not be very sweet, but should still taste nice.","url":"https://recipe.bluelayer.org/recipe/17477/adaptation-of-vegan-pumpkin-cookies"},{"id":"17453","title":"The Get Over It Already, Sweet Potato Caserole","ingredients":"pineapple, raw, all varieties<br>sweet potato, raw, unprepared<br>sugars, granulated<br>butter, without salt<br>vanilla extract<br>spices, cinnamon, ground<br>pumpkin, raw<br>sugars, brown<br>butter, without salt<br>nuts, pecans<br>spices, nutmeg, ground","directions":"Preheat oven to 350 degrees.<br>For the sweet potatoes:<br>Drain pineapple reserving the juice.<br>Set the pineapple aside.<br>Mix the juice with the mashed sweet potatoes, granulated sugar, melted butter,vanilla, 1 teaspoon of the pumpkin pie spice and the Saigon cinnamon.<br>Pour into lightly greased 2 quart baking dish.<br>Top with crushed pineapple.<br>For the glaze:<br>Mix the brown sugar, 1/2 cup butter, and the remaining teaspoon of the pumpkin pie spice in a small saucepan.<br>Cook and stir over medium heat, just until sugar dissolves then add in pecans or walnuts.<br>Spoon over sweet potato and pineapple mixture and sprinkle lightly with about 1 teaspoon ground nutmeg.<br>Bake 35-45 minutes until lightly browned and heated through.<br>To save time you can make this a few days in advance, and freeze it.<br>Just pull it from the freezer to thaw about 2 hours before cooking .<br>(I use an aluminum foil baking pan.)","url":"https://recipe.bluelayer.org/recipe/17453/the-get-over-it-already-sweet-potato-caserole"},{"id":"17432","title":"Overnight Sweet Potato Oatmeal for One","ingredients":"water, bottled, generic<br>yogurt, greek, plain, nonfat<br>oats<br>beverages, protein powder whey based<br>seeds, flaxseed<br>seeds, chia seeds, dried<br>pumpkin, raw<br>sweet potato, raw, unprepared<br>water, bottled, generic","directions":"Stir 1/3 cup water, yogurt, oats, protein powder, ground flax seed, chia seeds, and pumpkin pie spice together in a bowl; add sweet potatoes and 2 tablespoons water and stir until well mixed.<br>Refrigerate 8 hours to overnight.","url":"https://recipe.bluelayer.org/recipe/17432/overnight-sweet-potato-oatmeal-for-one"},{"id":"17231","title":"Baked Apple Cider Donuts","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>spices, cinnamon, ground<br>pumpkin, raw<br>salt, table<br>syrup, maple, canadian<br>apples, raw, with skin<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>vanilla extract<br>sugars, powdered<br>apples, raw, with skin<br>sugars, granulated<br>spices, cinnamon, ground","directions":"Preheat oven to 350 degrees F. Grease and flour a 6-mold donut pan and set aside.<br>In a medium bowl, mix flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.<br>In a small bowl, combine maple syrup, apple cider, apple sauce, coconut oil, and vanilla extract.<br>Whisk well and mix into the flour mixture until just combined.<br>Spoon batter into the prepared donut pan, only filling each mold 3/4 full.<br>Bake donuts in the preheated oven for 810 minutes, or until donuts have a spongy texture when gently pressed.<br>Remove from the oven and cool for a few minutes in the donut pan before removing them to a wire rack.<br>While the donuts are cooling, prepare the glaze and topping.<br>For the glaze, whisk powdered sugar and apple cider until well mixed.<br>For the topping, do the same with the sugar and cinnamon.<br>When donuts are cool enough to handle, dip the tops into the prepared glaze, then sprinkle with the cinnamon sugar topping.<br>Repeat for all donuts.<br>They are ready to serve as soon as the glaze is hardened.","url":"https://recipe.bluelayer.org/recipe/17231/baked-apple-cider-donuts"},{"id":"17161","title":"Ham 'N Swiss Broccoli Quiche Recipe","ingredients":"spices, pumpkin pie spice<br>wheat flour, white, all-purpose, unenriched","directions":"Heat oven to 350 degrees.<br>Prepare pie crust according to package directions for filled one-crust pie using 9 inch pie pan.<br>(Chill remaining crust for later use.)<br>In medium bowl, combine half and half, Large eggs, dry mustard and pepper; set aside.<br>Layer ham, cheese, broccoli and onion in pie crust-lined pan.<br>Pour egg mix over ham, cheese and broccoli.<br>Bake at 350 degrees for 40 to 50 min or possibly till knife inserted in center comes out clean.<br>Cold 5 min; cut into wedges.<br>Garnish as desired.<br>Chill any remaining quiche.<br>6 to 8 servings.<br>Tips: Frzn cut broccoli, thawed and well liquid removed can be substituted for fresh broccoli.","url":"https://recipe.bluelayer.org/recipe/17161/ham-n-swiss-broccoli-quiche-recipe"},{"id":"17148","title":"Polenta with Winter Squash, Gorgonzola and Walnuts","ingredients":"oil, olive, salad or cooking<br>onions, raw<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>water, bottled, generic<br>cornmeal, degermed, unenriched, yellow<br>salt, table<br>spices, pepper, red or cayenne<br>cheese, blue<br>nuts, walnuts, english","directions":"Place 2-quart saucepan over medium heat, and add olive oil.<br>Add onions and diced squash, and saute until onion is soft but not browned.<br>Mix 1 cup water with cornmeal, salt and cayenne.<br>Bring 3 cups of water to a boil, and stir in moist cornmeal as it boils.<br>Add winter squash and onion.<br>Reduce heat to medium, and cook 20 to 25 minutes.<br>Add Gorgonzola when polenta is thick and pulls away from sides of pan.<br>Stir in toasted walnuts, and stir mixture again.","url":"https://recipe.bluelayer.org/recipe/17148/polenta-with-winter-squash-gorgonzola-and-walnuts"},{"id":"17126","title":"Hamburger Pasties","ingredients":"beef, grass-fed, ground, raw<br>onions, raw<br>shortening, vegetable, household, composite<br>cheese, cheddar<br>catsup<br>spices, garlic powder<br>spices, pepper, black<br>mustard, prepared, yellow<br>spices, pumpkin pie spice","directions":"Heat the oven to 375F (190C).<br>Cook and stir the meat and onion in a large skillet until the meat is brown.<br>Drain off the excess fat.<br>Remove from the heat and stir in the remaining ingredients except the pie crust mix and set aside.<br>Prepare the pastry as for a 2 crust pie as directed on the package.<br>Divide the pastry into 8 equal parts.<br>Roll each part, on a lightly floured surface, into a 7-inch circle.<br>On half of the circle, spread about 1/4 cup of the meat mixture (packed) to within 1/2-inch of the edge.<br>Moisten the edge of the pastry with water and fold over the meat mixture, sealing the edges with a fork.<br>Place on an ungreased baking sheet and prick the tops with the fork.<br>Bake 30 to 35 minutes.<br>You can serve these as sandwiches or, if you prefer, place on a plate and top with gravy or sauce.","url":"https://recipe.bluelayer.org/recipe/17126/hamburger-pasties"},{"id":"17083","title":"Pecan Pumpkin Bread (Abm)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pumpkin, raw<br>butter, without salt<br>honey<br>spices, cinnamon, ground<br>spices, cloves, ground<br>salt, table<br>wheat flour, white, all-purpose, unenriched<br>wheat flours, bread, unenriched<br>leavening agents, yeast, baker's, active dry<br>nuts, pecans","directions":"Bake according to manufacturer's instructions, adding the pecans during the add-in cycle or 5 minutes before final kneading is finished.","url":"https://recipe.bluelayer.org/recipe/17083/pecan-pumpkin-bread-abm"},{"id":"17066","title":"Vegan Pumpkin Maple Oatmeal","ingredients":"oats<br>soymilk, original and vanilla, unfortified<br>syrup, maple, canadian<br>pumpkin, raw<br>pumpkin, raw<br>nuts, walnuts, english","directions":"Mix all the ingredients together in a microwave-safe bowl, and nuke for about 1-2 minutes on high.<br>Mix again, top with walnuts, and enjoy.","url":"https://recipe.bluelayer.org/recipe/17066/vegan-pumpkin-maple-oatmeal"},{"id":"16989","title":"Candied Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>sugars, brown<br>sugars, granulated<br>spices, cinnamon, ground<br>spices, chili powder<br>spices, pepper, red or cayenne<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"moisten pumpkin seeds with juice, mix sugar with spices<br>stir sugar mixture into seeds well and spread out on a cookie sheet lined with parchment paper.<br>bake at 350f for 6 min, stirring once in the middle.<br>cool well on sheet than break up into small clusters.","url":"https://recipe.bluelayer.org/recipe/16989/candied-pumpkin-seeds"},{"id":"16955","title":"Baked Candied Sweet Potatoes Recipe","ingredients":"sugars, brown<br>orange juice, raw<br>pumpkin, raw<br>vanilla extract<br>sweet potato, raw, unprepared<br>butter, without salt","directions":"In a large bowl combine brown sugar, orange junce, pumpkin pie spice and vanilla.<br>Add in sweet potatoes; toss to coat.<br>Transfer to a 3 quart rectangular baking dish.<br>Dot with butter.<br>Bake, covered, in a 350 oven for 40 min.<br>Remove from oven and stir gently, spooning syrup over potatoes.<br>Bake, uncovered, for 15 to 20 min more till potatoes are tender.<br>Makes 8 to 10 servings MAKE AHEAD TIP: Prepare and bake as above, cold completely.<br>Cover and chill several hrs or possibly overnight.<br>Bake, covered in a 325 oven for 30 to 35 min or possibly till heated through.","url":"https://recipe.bluelayer.org/recipe/16955/baked-candied-sweet-potatoes-recipe"},{"id":"16892","title":"Paleo and Vegan Pumpkin Blondies","ingredients":"nuts, almonds<br>syrup, maple, canadian<br>pumpkin, raw<br>sugars, granulated<br>vanilla extract<br>vinegar, cider<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>spices, cinnamon, ground<br>pumpkin, raw<br>nuts, almonds","directions":"Preheat oven to 325 degrees F and line the bottom of an 8x8 inch square baking pan with parchment paper and spray the sides generously with coconut oil spray (see note).<br>In a large, microwave-safe bowl, melt almond butter with the maple syrup in the microwave (see note) until almond butter is creamy, about 1 minute.<br>Add pumpkin and beat with an electric hand mixer until well combined, scraping the sides down as necessary.<br>Beat coconut sugar, vanilla and apple cider vinegar into almond butter mixture until well combined.<br>Add the sifted coconut flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice into the mixture and stir until smooth and well combined.<br>Make sure you scrape all the flour off the sides of the bowl into the mixture.<br>Pour batter into the prepared pan and smooth out evenly.<br>Sprinkle with the chopped nuts.<br>Let batter stand for 5 minutes before baking, to allow the coconut flour to begin absorbing the moisture.<br>Bake until a toothpick inserted into the center comes out clean and the edges are crisp, about 5055 minutes.<br>Let cool completely before cutting into bars and devouring (see note).<br>Notes: 1.<br>Gluten free baking can be tricky, so I highly recommend measuring your flour to make sure you get perfect results.<br>These bars are very moist and dense and you need to get them out of the pan carefully.<br>If you want them to be super easy, you can leave an overhang of parchment paper, so you can lift them out of the pan to cut once they are cooled.<br>Dont like microwaves?<br>You can melt them together on the stove too!<br>Since these brownies and dense, you need to cook them low and slow.<br>Resist the urge to check them before the time is up, or they will deflate.<br>Also, make sure they are completely cooled before cutting.<br>If you want them to be a little firmer, then let them completely cool in the refrigerator.<br>Store blondies in an airtight container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/16892/paleo-and-vegan-pumpkin-blondies"},{"id":"16874","title":"Chef John's Granola","ingredients":"sugars, brown<br>syrup, maple, canadian<br>oil, olive, salad or cooking<br>salt, table<br>oats<br>nuts, almonds<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>currants, zante, dried","directions":"Preheat oven to 250 degrees F (120 degrees C).<br>Line a baking sheet with a silicone liner.<br>Combine brown sugar, maple syrup, oil, and salt in a bowl.<br>Add oats, almonds, pumpkin seeds, and coconut.<br>Mix well, making sure all ingredients are coated evenly.<br>Pour onto prepared baking sheet and distribute in an even layer.<br>Bake in the preheated oven for 1 hour, stirring every 10 to 15 minutes lightly with the tines of a fork so mixture toasts evenly and granola is golden brown.<br>Pour into a bowl and, while mixture is still hot, mix in currants.<br>Cool.<br>Store in an airtight container until ready to use.","url":"https://recipe.bluelayer.org/recipe/16874/chef-johns-granola"},{"id":"16822","title":"Blueberry-Peach Galettes","ingredients":"spices, pumpkin pie spice<br>peaches, yellow, raw<br>blueberries, raw<br>sugars, granulated<br>apricots, dried, sulfured, uncooked<br>sugars, granulated","directions":"Preheat oven to 425.<br>Line a baking sheet with foil or parchment paper.<br>Roll 1 dough portion into a 12-inch circle; place on foil.<br>Combine peaches, blueberries, and 1/4 cup sugar.<br>Arrange half of peach mixture in center of dough, leaving a 3-inch border.<br>Fold edges of dough toward center, pressing gently to seal (dough will only partially cover peach mixture).<br>Brush half of melted preserves over peach mixture and edges of dough.<br>Bake at 425 for 10 minutes.<br>Reduce oven temperature to 350 (do not remove galette from oven); bake an additional 20 minutes or until lightly browned.<br>Repeat procedure with remaining dough, peach mixture, and preserves.<br>Sprinkle with 1 tablespoon of sugar.<br>Serve warm or at room temperature.<br>Cut each galette into 8 wedges.","url":"https://recipe.bluelayer.org/recipe/16822/blueberry-peach-galettes"},{"id":"16778","title":"Muesli with Cranberries and Flaxseed","ingredients":"oats<br>cranberries, dried, sweetened<br>wheat germ, crude<br>seeds, flaxseed<br>syrup, maple, canadian<br>spices, cinnamon, ground<br>vanilla extract<br>milk, buttermilk, fluid, cultured, lowfat<br>nuts, almonds<br>nuts, pecans<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>yogurt, greek, plain, nonfat<br>syrup, maple, canadian","directions":"Combine first 7 ingredients in a large bowl; pour milk over mixture, stirring to combine.<br>Cover and chill 3 hours or overnight.2.<br>Combine nuts and pumpkinseed kernels in a small bowl.<br>Spoon 3/4 cup oat mixture into each of 6 bowls.<br>Top each serving with 1/2 cup yogurt; sprinkle each serving with 1 1/2 tablespoons nut mixture, and drizzle with 1 teaspoon maple syrup.","url":"https://recipe.bluelayer.org/recipe/16778/muesli-with-cranberries-and-flaxseed"},{"id":"16773","title":"Pumpkin Pie Yogurt","ingredients":"yogurt, greek, plain, nonfat<br>pumpkin, raw<br>honey<br>pumpkin, raw<br>nuts, pecans","directions":"Combine well the first 4 ingredients in a bowl.<br>Spoon into 2 chilled dessert dishes and sprinkle with the pecans.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/16773/pumpkin-pie-yogurt"},{"id":"16742","title":"Brown Sugar-Peach Pie With Coconut Streusel","ingredients":"spices, pumpkin pie spice<br>sugars, brown<br>wheat flour, white, all-purpose, unenriched<br>spices, cinnamon, ground<br>peaches, yellow, raw<br>oats<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>butter, without salt","directions":"Preheat oven to 425 degrees.<br>Fit dough into a 9-inch pie plate.<br>Fold edges under; flute.<br>Line dough with a piece of foil, and arrange pie weights or dried beans on foil.<br>Bake at 425 degrees for 10 minutes.<br>Reduce oven temperature to 350 degrees.<br>Remove pie weights and foil.<br>Bake at 350 degrees for 5 minutes.<br>Cool crust on a wire rack.<br>Combine 1/3 cup sugar, flour, and cinnamon in a bowl; sprinkle over peaches.<br>Toss gently.<br>Spoon into prepared crust.<br>Bake at 350 degrees for 30 minutes.<br>Combine 1/3 cup sugar, oats, coconut, and butter; sprinkle over peach mixture.<br>Shield edges of crust with foil.<br>Bake an additional 30 minutes or until golden.<br>Cool on a wire rack.<br>Note: There are two good ways to peel peaches: with a potato peeler if they're not too ripe or, if they are, by plunging them in boiling water for about 30 seconds, making the skin a cinch to peel off with a paring knife.","url":"https://recipe.bluelayer.org/recipe/16742/brown-sugar-peach-pie-with-coconut-streusel"},{"id":"16726","title":"Eva's Protein Bars","ingredients":"nuts, cashew nuts, raw<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>nuts, walnuts, english<br>seeds, sunflower seed kernels, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>raisins, seeded<br>salt, table<br>spices, cinnamon, ground<br>honey<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat oven to 350 degrees and grease 9x13 glass pan with butter or coconut oil.<br>In food processor or high powered blender, grind first 3 ingredients into a coarse nut flour, being careful not to turn it into nut butter.<br>Combine with next 5 ingredients in medium sized bowl.<br>Melt honey and oil in small saucepan.<br>Pour honey-oil mixture over nut mixture and combine well.<br>Pour into greased pan and bake for 18 to 20 minutes, or until it is lightly browned on top (or edges and bottom are browned).<br>Allow to cool for 20 minutes, then very gently cut and remove bars and allow to cool on a plate.<br>They will be crumbly at this stage, but if they start to fall apart, they can be gently molded back together.<br>The honey acts like glue.<br>As they cool, they will harden.<br>Once cool, store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/16726/evas-protein-bars"},{"id":"16652","title":"Zoom Granola","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>wheat germ, crude<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sugars, brown<br>seeds, sunflower seed kernels, dried<br>seeds, sesame seeds, whole, dried<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>raisins, seeded","directions":"*Note: I used a combination of sunflower seeds, pumpkin seeds, hemp seeds and flax seeds.<br>I stirred in equal amounts of raisins, dried cranberries and tart dried cherries.<br>Preheat oven to 250 degrees.<br>(Yes, two hundred and fifty degrees.<br>).<br>Place parchment paper on a large jelly roll pan.<br>In a large bowl mix together the Zoom cereal, wheat germ, shredded coconut, sugar, seeds and/or nuts.<br>Top with the coconut oil (it's not necessary to stir the oil into the mixture.<br>).<br>Bake for approximately 45 minutes to 1 hour; stirring occasionally.<br>Remove from oven and set aside to cool about 15 minutes.<br>Stir in the dried fruit, cool completely then store in tightly closed container.<br>I used a clean, dry Mason jar to store the granola.","url":"https://recipe.bluelayer.org/recipe/16652/zoom-granola"},{"id":"16575","title":"Peanut Butter-Chia Morning Pudding","ingredients":"beverages, almond milk, unsweetened, shelf stable<br>peanut butter, smooth style, without salt<br>seeds, chia seeds, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Whisk milk gradually into peanut butter in medium bowl until blended.<br>Add chia seeds; mix well.<br>Pour into 2 glasses or jars.<br>Refrigerate 8 hours.<br>Top with pepitas and coconut before serving.","url":"https://recipe.bluelayer.org/recipe/16575/peanut-butter-chia-morning-pudding"},{"id":"16522","title":"Pumpkin Granola Bars","ingredients":"oats<br>pumpkin, raw<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>salt, table<br>sugars, brown<br>pumpkin, raw<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>honey<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F Lightly grease an 8-inch baking pan and set aside.<br>In a large bowl, whisk together oats, spices, and salt.<br>In a separate bowl, mix brown sugar, pumpkin, applesauce, honey, and vanilla until smooth.<br>Add oat mixture and beat until oats are completely coated.<br>Stir in chocolate chips.<br>Press oat mixture into the prepared pan, using a spatula to spread evenly.<br>Bake for 30 minutes, until golden.<br>Cool on a wire rack fro 5 minutes before cutting into bars and cooling completely.","url":"https://recipe.bluelayer.org/recipe/16522/pumpkin-granola-bars"},{"id":"16473","title":"Pumpkin-Walnut Oatmeal Squares","ingredients":"oats<br>spices, cinnamon, ground<br>pumpkin, raw<br>salt, table<br>nuts, walnuts, english<br>pumpkin, raw<br>vanilla extract<br>sugars, granulated<br>honey<br>sugars, brown<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, powdered<br>spices, cinnamon, ground<br>vanilla extract","directions":"Preheat the oven to 350 degrees F. Liberally spray an 8x8 baking sheet and set aside.<br>In a large bowl, combine the oats, cinnamon, pumpkin pie spice, salt and walnuts.<br>Set aside.<br>In another bowl, combine pumpkin, vanilla, applesauce, honey and brown sugar.<br>Mix well.<br>Pour the liquid into the dry ingredients.<br>Stir well until combined.<br>Press the mixture into the prepared pan and bake for 40-45 minutes.<br>The middle will still be springy.<br>Let the pan sit for 20 minutes before cutting.<br>Make the icing by combining the milk, powdered sugar, cinnamon and vanilla in a small bowl.<br>Mix with a small whisk or a fork until well combined.<br>Drizzle over the squares as you desire.<br>Slice into squares.","url":"https://recipe.bluelayer.org/recipe/16473/pumpkin-walnut-oatmeal-squares"},{"id":"16432","title":"Peanut Butter Pumpkin Granola","ingredients":"oats<br>nuts, pecans<br>seeds, flaxseed<br>peanut butter, smooth style, without salt<br>pumpkin, raw<br>sugars, brown<br>oil, olive, salad or cooking<br>pumpkin, raw<br>vanilla extract<br>spices, cinnamon, ground<br>salt, table<br>cranberries, dried, sweetened<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 300 degrees F. Lightly oil a large baking sheet with nonstick cooking spray and set aside.<br>In a large bowl combine rolled oats, walnuts or pecans and flax seed.<br>In a medium bowl, add peanut butter, pumpkin puree, brown sugar, oil, pumpkin pie spice, vanilla extract, cinnamon and salt.<br>Stir until blended.<br>Pour mixture over rolled oats and gently stir until well combined.<br>Spread mixture on prepared baking pan and bake on center rack in a preheated oven for 25 minutes.<br>Gently stir mixture and continue to bake for an additional 15-20 minutes.<br>Remove from oven and allow to cool for about 5 minutes.<br>Stir in cranberries and white chocolate chips.<br>Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/16432/peanut-butter-pumpkin-granola"},{"id":"16409","title":"Pumpkin Pie-Sicles (Popsicles)","ingredients":"squash, winter, butternut, raw<br>syrup, maple, canadian<br>cream, whipped, cream topping, pressurized<br>pumpkin, raw","directions":"Cook butternut.<br>Using a potato masher, mash butternut until creamy.<br>Add in the remaining ingredients and mix well.<br>Spoon into popsicle molds and freeze for a minimum of 6 hours.","url":"https://recipe.bluelayer.org/recipe/16409/pumpkin-pie-sicles-popsicles"},{"id":"16244","title":"Pepita Quinoa Chia Bread","ingredients":"quinoa, uncooked<br>seeds, chia seeds, dried<br>water, bottled, generic<br>oil, olive, salad or cooking<br>leavening agents, baking soda<br>salt, table<br>vinegar, cider<br>seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Note: Start the recipe the night before.<br>Soak quinoa in cold water and leave in the refrigerator overnight.<br>(The amount of water does not matter because it will be drained.<br>Just make sure all the quinoa is completely immersed.)<br>Put chia seeds in 1/2 cup of water and stir.<br>Leave this to soak in the refrigerator overnight as well.<br>(It will turn into a thick gel.)<br>Preheat oven to 350 degrees F. Spray a foil loaf pan (measuring approximately 8 1/2 x 4 1/2 x 2 1/2) liberally with olive oil cooking spray.<br>Drain the quinoa well and place it in a food processor.<br>Add chia gel, remaining 1/2 cup water, olive oil, baking soda, salt, and apple cider vinegar.<br>Process for 3 minutes.<br>(The mix will be a thick batter with some of the quinoa and chia seeds still visible.)<br>Pour batter into the foil loaf pan and sprinkle pepitas evenly over the top.<br>Sprinkle a pinch of salt on top of the pepitas if desired.<br>Bake on the bottom rack of the oven for 90 minutes.<br>Let cool for at least 30 minutes before removing from the pan and cutting into slices.","url":"https://recipe.bluelayer.org/recipe/16244/pepita-quinoa-chia-bread"},{"id":"16139","title":"Apple Butter","ingredients":"apples, raw, with skin<br>sugars, granulated<br>sugars, brown<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>spices, cloves, ground<br>pumpkin, raw<br>lemon juice, raw","directions":"Mix apple puree, sugars, cinnamon, nutmeg, cloves, pumpkin pie spice and lemon juice in a large, heavy saucepan.<br>Cook, uncovered, over medium heat and when it begins to boil, turn down heat to low and simmer, stirring occasionally.<br>Place a couple of small saucers in the refrigerator.<br>As mixture gets thicker, stir more often so it does not scorch.<br>Total cooking time can take 1 to 2 hours.<br>Cook until a spoonful dropped onto a cold plate does not weep.<br>Let the mixture sit on plate about 5 minutes to check the consistency.<br>Meanwhile, wash 6 half-pint jars.<br>Keep hot until needed.<br>Prepare lids as manufacturer directs.<br>Ladle the hot apple butter into 1 hot jar at a time, leaving 1/4 inch head space.<br>Wipe jar rim with a clean, damp cloth.<br>Attach lid.<br>Fill and close remaining jars.<br>Process in a boiling water canner for 10 minutes.<br>Note: To make the puree, wash, peel, core and quarter apples.<br>Place in saucepan with just enough water to cover the bottom of the pan.<br>Cover and cook on medium heat until apples are soft.<br>Put cooked apples through a sieve or food mill.","url":"https://recipe.bluelayer.org/recipe/16139/apple-butter"},{"id":"16103","title":"Spiced Pumpkin Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>pumpkin, raw<br>salt, table<br>butter, without salt<br>milk, buttermilk, fluid, cultured, lowfat<br>pumpkin, raw<br>honey","directions":"Preheat oven to 400.<br>Weigh or lightly spoon flour into dry measuring cups; level with a knife.<br>Combine flour, baking powder, pumpkin pie spice, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.<br>Chill 10 minutes.<br>Combine buttermilk and honey, stirring with a whisk until well blended; add canned pumpkin.<br>Add buttermilk mixture to flour mixture; stir just until moist.<br>Turn dough out onto a lightly floured surface; knead lightly 4 times.<br>Roll dough into a (1/2-inch-thick) 9 x 5inch rectangle; dust top of dough with flour.<br>Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope).<br>Reroll dough into a (1/2-inch-thick) 9 x 5inch rectangle; dust top of dough with flour.<br>Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness.<br>Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds.<br>Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper.<br>Bake at 400 for 14 minutes or until golden.<br>Remove from pan; cool 2 minutes on wire racks.<br>Serve warm.","url":"https://recipe.bluelayer.org/recipe/16103/spiced-pumpkin-biscuits"},{"id":"16094","title":"Simple Sweet Potato or Pumpkin Muffins (Low Calorie)","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>spices, cinnamon, ground<br>spices, ginger, ground<br>spices, nutmeg, ground<br>egg substitute, powder<br>sweet potato, raw, unprepared<br>syrup, maple, canadian","directions":"preheat oven to 350.<br>mix wet ingredients.<br>mix dry ingredients.<br>combine wet and dry ingredients until just mixed.<br>put into lined or greased muffin tin.<br>bake for 15-20 minutes until toothpick comes out clean.","url":"https://recipe.bluelayer.org/recipe/16094/simple-sweet-potato-or-pumpkin-muffins-low-calorie"},{"id":"16070","title":"Mexican Pumpkin in Brown Sugar","ingredients":"pumpkin, raw<br>sugars, brown<br>water, bottled, generic","directions":"Scrape the seeds out of the pumpkin wedges.<br>Pack the wedges together in a heavy-based flameproof casserole.<br>Divide the sugar among the pumpkin pieces, packing it into the hollows which contained the seeds.<br>Pour the water carefully into the casserole, to cover the bottom and prevent the pumpkin from burning.<br>Take care not to dislodge the sugar when pouring in the water.<br>Cover and cook over a low heat, checking the water level frequently, until the pumpkin is tender and the sugar has dissolved in the liquid to form a sauce.<br>Using a slotted spoon, transfer the pumpkin to a serving dish.<br>Pour the sugary liquid from the pan over the pumpkin, and serve at once with natural yoghurt, sweetened with a little brown sugar if you like.","url":"https://recipe.bluelayer.org/recipe/16070/mexican-pumpkin-in-brown-sugar"},{"id":"16002","title":"Spicy Roasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>butter, without salt<br>spices, garlic powder<br>salt, table<br>salt, table","directions":"Preheat the oven to 300 degrees F (150 degrees C).<br>In a medium bowl, mix together the pumpkin seeds, butter, garlic powder, salt and seasoned salt until the pumpkin seeds are evenly coated.<br>Spread in an even layer on a cookie sheet.<br>Bake for 1 hour and 15 minutes, stirring every 10 to 15 minutes until toasted.<br>Cool completely on the baking sheet, then transfer to a serving dish.","url":"https://recipe.bluelayer.org/recipe/16002/spicy-roasted-pumpkin-seeds"},{"id":"15999","title":"Navajo Fry Bread","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>shortening, vegetable, household, composite<br>water, bottled, generic","directions":"Sift flour, baking powder, sugar and salt into a bowl.<br>Work shortening in as pastry.<br>Add ice water, using only enough to hold dough together.<br>Divide into 12 even sized pieces and roll to make rounds about 3 to 4 inches.<br>Place a spoonful of filling, such as taco meat, apples, pumpkin or minced cherries, in center of each.<br>Moisten edges with cold water.<br>Fold in half and seal edges by pinching.<br>Fry in hot oil until light brown.<br>If making fruit filled fry bread, roll the pockets in 1 cup sugar and 1 tablespoon of cinnamon while still hot.<br>Alternative method: Bake bread pockets at 350F (180C) for about 20 to 25 minutes, then sprinkling with confectioner's sugar.","url":"https://recipe.bluelayer.org/recipe/15999/navajo-fry-bread"},{"id":"15985","title":"Yum Yum Bread","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>pumpkin, raw<br>bananas, raw<br>honey<br>milk, buttermilk, fluid, cultured, lowfat<br>raisins, seeded","directions":"cook.","url":"https://recipe.bluelayer.org/recipe/15985/yum-yum-bread"},{"id":"15983","title":"Toms Garlic Lovers Roasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>salt, table<br>spices, garlic powder<br>oil, olive, salad or cooking","directions":"Clean and wash all the seeds picking out all of the pumpkin guts and pat dry.<br>Preheat oven to 300F.<br>Mix salt and garlic salt into a salt shaker.<br>Place 1/2 teaspoon of oil and seeds into a large Ziplock bag and shake to coat.<br>Use the other 1/2 teaspoon to coat 1 or 2 cookie sheets.<br>Spread seeds out evenly onto cookie sheets and sprinkle the salt mixture onto the seeds.<br>Place cookie sheet into the oven until the seeds are a light golden brown, usually 20 to 30 minutes.<br>Taste 1 or 2 after 20 minutes to see if they are crunchy or need more time and enjoy.<br>*You can soak the seeds in saltwater overnight if you really like them salty.<br>*.","url":"https://recipe.bluelayer.org/recipe/15983/toms-garlic-lovers-roasted-pumpkin-seeds"},{"id":"15913","title":"Pumpkin Pie Hummus","ingredients":"beans, snap, green, raw<br>pumpkin, raw<br>pumpkin, raw<br>spices, cinnamon, ground<br>orange juice, raw<br>vanilla extract<br>syrup, maple, canadian","directions":"Open the can of garbanzo beans, drain them and rinse them under cold water.<br>If you want super smooth hummus, you can peel the garbanzo beans.<br>Just pinch them with your fingers, kind of like you are going to shoot a marble.<br>The skin comes right off, however it is time consuming.<br>Add all of your ingredients into a food processor and blend until smooth.<br>If the hummus is too thick to mix, add a pinch more orange juice.<br>If you want your hummus sweeter, add a pinch more maple syrup.","url":"https://recipe.bluelayer.org/recipe/15913/pumpkin-pie-hummus"},{"id":"15846","title":"Pumpkin Oatmeal Muffins","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>spices, cloves, ground<br>salt, table<br>leavening agents, baking soda<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>pumpkin, raw<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)","directions":"Blend the oats in a blender or food processor, until they are tiny crumbs.<br>In a big bowl, mix first 9 ingredients.<br>In a measuring container mix the last 3 ingredients.<br>Stir the wet mix into the dry mix until moistened.<br>Fill muffin tin and bake at 400F for 25 minutes.<br>It is done when a toothpick inserted in the middle comes out clean.<br>This recipe makes 6 big muffins.","url":"https://recipe.bluelayer.org/recipe/15846/pumpkin-oatmeal-muffins"},{"id":"15834","title":"Overnight Pumpkin Oats with Chocolate","ingredients":"oats<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pumpkin, raw<br>honey<br>spartan, real semi-sweet chocolate baking chips,","directions":"Mix oats and milk in a bowl.<br>Add pumpkin and honey, mix well.<br>Pour into a jar.<br>Top with chocolate chips.<br>I chopped up some of mine to make smaller shards of chocolate.<br>Store in fridge overnight.","url":"https://recipe.bluelayer.org/recipe/15834/overnight-pumpkin-oats-with-chocolate"},{"id":"15815","title":"Apple Butternut Squash Casserole","ingredients":"squash, winter, butternut, raw<br>apples, raw, with skin<br>pumpkin, raw<br>spices, nutmeg, ground<br>salt, table<br>butter, without salt","directions":"Peel the squash and cut into 2\" cubes.<br>Place in a greased casserole dish, top with the pie filling.<br>Sprinkle with the spices and dot with the butter.<br>Cover with foil and bake at 350* for 50-60 minutes.","url":"https://recipe.bluelayer.org/recipe/15815/apple-butternut-squash-casserole"},{"id":"15792","title":"Halloween Leftovers - Roasted Pumpkin Seeds!","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>salt, table<br>oil, olive, salad or cooking","directions":"Preheat oven to 170C<br>Place pumpkin seeds in a pan of salted water and boil the pumpkin seeds for 10 minutes.<br>This helps the salty flavour penetrate the seed, rather than just being salty on the outside :)<br>Drizzle olive oil onto an oven tray large enough to accomodate your seeds<br>Drain the pumpkin seeds well, drying them on a paper towel to absorb excess moisture<br>Pour the seeds onto the oven tray, shaking them around to distribute the olive oil onto the seeds<br>Roast the seeds for 10 minutes (maybe less, dependent on size), then turn them over and roast for a further 10 minutes<br>Remove from oven and serve hot or cold.<br>They taste a bit like salted pistachios, with a similarly satisfying crunch :) nice as a side dish or just to snack on.","url":"https://recipe.bluelayer.org/recipe/15792/halloween-leftovers-roasted-pumpkin-seeds"},{"id":"15787","title":"Mom's Hearty and Not-Overwhelming Granola","ingredients":"oats<br>raisins, seeded<br>nuts, walnuts, english<br>seeds, sunflower seed kernels, dried<br>nuts, almonds<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>honey<br>oil, olive, salad or cooking","directions":"Preset oven to 325 degrees Fahrenheit.<br>Combine all dry ingredients in a large bowl and toss until well mixed.<br>In a separate bowl (I use a glass measuring cup) use a whisk or fork to mix honey and oil together well.<br>Pour honey and oil mixture over the dry ingredients.<br>Use a large spoon to mix vigorously (but carefully!)<br>until there is no 'not-sticky' granola in the bowl.<br>This will probably take between 1-2 minutes.<br>On a large baking sheet, or two small ones, pour granola and even out as thinly as possible.<br>I usually put aluminum foil over the baking sheet(s) so there is little to no clean up afterwards.<br>It also makes it easier when putting away the granola -- you can just pick up the aluminum foil by the edges and pour it into your container(s).<br>Bake granola in oven for 7-12 minutes.<br>Check and mix the granola up a little.<br>Keep in oven for another 5-10 minutes.<br>Leave to cool.<br>Store and/or eat some with yogurt or milk!","url":"https://recipe.bluelayer.org/recipe/15787/moms-hearty-and-not-overwhelming-granola"},{"id":"15758","title":"Honey Glazed Acorn Squash","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>margarine, regular, 80% fat, composite, stick, without salt<br>honey<br>salt, table","directions":"Heat oven to 350F degrees.<br>Arrange squash in shallow 10inch baking dish.<br>Combine butter, honey, and salt.<br>Pour over squash.<br>Bake, covered for 40 minutes.<br>Uvcover and bake another 10 minutes.","url":"https://recipe.bluelayer.org/recipe/15758/honey-glazed-acorn-squash"},{"id":"15716","title":"Cranberry Swirl Pumpkin Bars","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>butter, without salt<br>sugars, granulated<br>sugars, brown<br>sugars, brown<br>spices, cinnamon, ground<br>spices, ginger, ground<br>apples, raw, with skin<br>vanilla extract<br>pumpkin, raw<br>cranberry sauce, canned, sweetened","directions":"Preheat oven to 350 degrees F, and spray a 9x13 pan with cooking spray.<br>Stir together the flours, baking soda and salt.<br>In a separate, larger bowl, whisk together the sugars and butter.<br>Add in the spices and the vanilla extract.<br>Stir in pumpkin puree, then stir in the flour mixture.<br>Spread batter into the prepared pan.<br>Stir up the cranberry sauce and spoon it on top of the batter.<br>Swirl the cranberry sauce around with a butter knife.<br>Bake for about 30 minutes or until a toothpick inserted into the center comes out clean.","url":"https://recipe.bluelayer.org/recipe/15716/cranberry-swirl-pumpkin-bars"},{"id":"15698","title":"Low Carb Bavarian Cream..or ( Cream Puff Filling)","ingredients":"cream, fluid, heavy whipping<br>spartan, real semi-sweet chocolate baking chips,<br>pumpkin, raw","directions":"Mix all ingredient in bowl until cream is thick, almost a butter consistency.<br>ENJOY!","url":"https://recipe.bluelayer.org/recipe/15698/low-carb-bavarian-cream-or-cream-puff-filling"},{"id":"15691","title":"Kickin' Pumpkin Seeds","ingredients":"oil, olive, salad or cooking<br>sauce, worcestershire<br>spices, paprika<br>spices, cumin seed<br>spices, pepper, red or cayenne<br>spices, pepper, black<br>seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Combine all ingredients except seeds in large skillet.<br>Heat well, stirring to mix.<br>Add seeds and stir to coat well.<br>Spread in shallow pan.<br>Bake in preheated 300 degrees F oven for 10 mins or until crisp.<br>Stir occasionally.<br>Cool.","url":"https://recipe.bluelayer.org/recipe/15691/kickin-pumpkin-seeds"},{"id":"15682","title":"Raw Vegan Broccoli Salad","ingredients":"broccoli, raw<br>onions, spring or scallions (includes tops and bulb), raw<br>celery, raw<br>seeds, sunflower seed kernels, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>nuts, almonds<br>salad dressing, mayonnaise, regular<br>vinegar, cider<br>salt, table<br>lemon juice, raw<br>sweetener, syrup, agave","directions":"Chop up the broccoli, celery, and spring onions into small bite size pieces.<br>Pulse the almonds in the food processor or cut into slithers.<br>Throw the dressing ingredients into your blender and blend until smooth and creamy.<br>Toss through half of the dressing and then add gradually until dressed for your success!<br>YUM!","url":"https://recipe.bluelayer.org/recipe/15682/raw-vegan-broccoli-salad"},{"id":"15634","title":"French Apple Tart","ingredients":"spices, pumpkin pie spice<br>sugars, granulated<br>spices, cinnamon, ground<br>apples, raw, with skin<br>honey<br>vanilla extract","directions":"Preheat oven to 425 degrees Place dough on a lightly floured surface.<br>Use a rolling pin to roll dough out and make it fit a 12 inch circle.<br>Place on a 12 inch pizza pan.<br>Combine sugar and cinnamon and then sprinkle 1 tablespoon sugar mixture over dough.<br>Arrange apple slices on top of the dough, working from outside edge of dough to centre (like the spoke from a wheel.)<br>Sprinkle apple slices with remaining sugar mixture Bake at 425 degrees for 30 minutes Combine honey and vanilla and microwave for 40 seconds on HIGH Brush honey mixture over warm tart Serve warm.","url":"https://recipe.bluelayer.org/recipe/15634/french-apple-tart"},{"id":"15613","title":"Pumpkin Biscotti","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>spices, cinnamon, ground<br>spices, ginger, ground<br>spices, cloves, ground<br>sugars, granulated<br>sugars, granulated<br>butter, without salt<br>pumpkin, raw<br>water, bottled, generic<br>cranberries, dried, sweetened<br>nuts, pistachio nuts, raw<br>cheese, parmesan, hard","directions":"Preheat oven to 375 degrees.<br>Line 2 large cookie sheets with parchment paper.<br>Combine flour, baking powder, salt, cinnamon, ginger and cloves in medium bowl.<br>Beat sugar and butter in large bowl with electric mixer at medium speed until fluffy.<br>Add pumpkin and water; beat until well blended.<br>Stir in cranberries and pistachio nuts, if desired.<br>Shape dough into 2 logs, each about 14 inches long and 4 to 5 inches wide, on prepared cookie sheets.<br>Bake about 40 minutes or until firm to the touch.<br>Remove from oven; cool 20 minutes.<br>Transfer logs to cutting board; cut into 1 inch thick slices.<br>Arrange slices on cookie sheets; bake 20 minutes or until dry and lightly browned.<br>Cool biscotti on wire racks.<br>Microwave frosting in small bowl on HIGH 30 seconds or until melted.<br>Drizzle over biscotti.","url":"https://recipe.bluelayer.org/recipe/15613/pumpkin-biscotti"},{"id":"15570","title":"Pumpkin Spice Muffins","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>pumpkin, raw<br>salt, table<br>sugars, granulated<br>sugars, brown<br>pumpkin, raw<br>oil, olive, salad or cooking<br>nuts, almonds<br>molasses<br>vanilla extract","directions":"In large bowl, combine dry ingredients.<br>In medium bowl, combine wet ingredients.<br>Add pumpkin mixture to the flour mixture until just blended.<br>Divide batter into muffin cups.<br>Bake at 400 for 18-22 minutes.","url":"https://recipe.bluelayer.org/recipe/15570/pumpkin-spice-muffins"},{"id":"15560","title":"Pumpkin Oatmeal in a Crockpot","ingredients":"oats<br>pumpkin, raw<br>water, bottled, generic<br>vanilla extract<br>pumpkin, raw<br>spices, cinnamon, ground<br>sweetener, herbal extract powder from stevia leaf<br>salt, table","directions":"In a heat safe bowl that will fit into your crockpot, add all of your ingredients and stir.<br>Place the bowl in the crockpot and then fill the crockpot with water until the water comes up at least halfway up the side of the inner bowl.<br>Put the lid on.<br>Set the your crockpot on low and cook for 6-8 hours.<br>Serve with brown sugar, maple syrup, a pat of butter, cranberries, pumpkin seeds or nuts.","url":"https://recipe.bluelayer.org/recipe/15560/pumpkin-oatmeal-in-a-crockpot"},{"id":"15432","title":"Rich Chocolate Pumpkin Truffles","ingredients":"cookies, vanilla wafers, lower fat<br>nuts, almonds<br>sugars, powdered<br>spices, cinnamon, ground<br>candies, semisweet chocolate<br>pumpkin, raw<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"Combine crushed cookies, ground almonds, 1/2 cup powdered sugar and cinnamon in medium bowl.<br>Blend in melted chocolate, pumpkin, and apple juice.<br>Shape into 1-inch balls.<br>Refrigerate.<br>Dust with remaining powdered sugar just before serving.<br>(Use melting directions on Nestle package for best results.<br>).","url":"https://recipe.bluelayer.org/recipe/15432/rich-chocolate-pumpkin-truffles"},{"id":"15305","title":"Vegan Pumpkin Pancakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>spices, cinnamon, ground<br>spices, ginger, ground<br>spices, nutmeg, ground<br>water, bottled, generic<br>pumpkin, raw<br>tofu, raw, regular, prepared with calcium sulfate<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)","directions":"Combine the dry ingredients in a large bowl.<br>Process liquid ingredients in a blender until smooth.<br>Pour the liquid ingredients into the dry ingredients and stir until just combined.<br>Drop batter into a greased skillet over medium heat using a 1/4 cup measuring cup.<br>Cook until small bubbles appear, about 2 minutes.<br>Flip pancake and cook for another 2 minutes.<br>Remove from pan, and repeat with remaining batter.","url":"https://recipe.bluelayer.org/recipe/15305/vegan-pumpkin-pancakes"},{"id":"15247","title":"Autumn Pumpkin Spice FUDGE!","ingredients":"sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>syrups, corn, light<br>pumpkin, raw<br>salt, table<br>pumpkin, raw<br>vanilla extract<br>butter, without salt<br>nuts, walnuts, english","directions":"In 3 quart saucepan,combine sugar,milk,syrup,pumpkin,&amp; salt.<br>Bring to a boil over high heat,stirring constantly.<br>Reduce the heat to medium,continue boiling,do not stir.<br>When mixture heats to 232 deg.<br>on candy thermometer (soft ball stage) remove from heat.<br>Stir in pumpkin pie spice,vanilla,butter&amp; the nuts.<br>Let cool to lukewarm (110 deg.<br>on candy thermometer).<br>Beat until very thick&amp; until it loses some of its gloss.<br>Quickly,pour mixture into greased 8-inch square pan.<br>When fudge is firm,cut into pieces.","url":"https://recipe.bluelayer.org/recipe/15247/autumn-pumpkin-spice-fudge"},{"id":"14900","title":"Pumpkin Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flours, bread, unenriched<br>salt, table<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>pumpkin, raw<br>sugars, brown<br>butter, without salt<br>pumpkin, raw<br>honey<br>yogurt, greek, plain, nonfat","directions":"Preheat oven to 450 degrees.<br>Mix together the flours, salt, baking powder, baking soda, pumpkin pie spice and brown sugar.<br>Place cubed butter into dry ingredients and blend with a pastry blender.<br>Blend thoroughly.<br>Stir in the pumpkin puree and honey into the dry ingredients.<br>Add enough yogurt so that a ball of dough forms.<br>Dough will be slightly stickythis is fine.<br>Knead the ball of dough 8 to 10 times until everything is thoroughly mixed together.<br>Drop tablespoon-size biscuits onto a parchment-lined baking sheet.<br>I used a ice cream scoop and it worked great.<br>Bake the biscuits for about 10 to 12 minutes until tops are golden.<br>Great served warm with pumpkin butter.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/14900/pumpkin-biscuits"},{"id":"14506","title":"Pumpkin Rocks","ingredients":"raisins, seeded<br>wheat flour, white, all-purpose, unenriched<br>spices, cinnamon, ground<br>leavening agents, baking soda<br>spices, cloves, ground<br>spices, nutmeg, ground<br>salt, table<br>sugars, granulated<br>butter, without salt<br>oil, corn, peanut, and olive<br>molasses<br>vanilla extract<br>pumpkin, raw<br>sugars, powdered<br>cheese, parmesan, hard<br>vanilla extract<br>orange juice, raw","directions":"Preheat the oven to 350 then grease several baking sheets or coat with nonstick spray.<br>In small bowl cover raisins with hot water then let stand 10 minutes.<br>Drain well and set aside.<br>In medium bowl stir flour, cinnamon, baking soda, cloves, nutmeg and salt then set aside.<br>In large bowl with electric mixer on medium beat sugar and butter until very blended and fluffy.<br>Reduce speed to low and beat in oil, molasses, vanilla and pumpkin until evenly incorporated.<br>Beat or stir in flour mixture then add raisins until evenly incorporated.<br>Drop dough onto baking sheets in golf ball size mounds spacing 2 apart.<br>Bake cookies one sheet at a time in upper third of oven for 15 minutes.","url":"https://recipe.bluelayer.org/recipe/14506/pumpkin-rocks"},{"id":"14471","title":"Pumpkin Clif Bar Recipe Hack","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>wheat germ, crude<br>rice flour, white, unenriched<br>nuts, walnuts, english<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>apricots, dried, sulfured, uncooked<br>raisins, seeded<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>spices, ginger, ground<br>salt, table<br>syrup, maple, canadian<br>orange juice, raw<br>nuts, almonds<br>pumpkin, raw","directions":"Preheat oven to 325 degrees.<br>Combine cereal, flour, wheat germ, walnuts, apricots, seeds, raisins, cinnamon, nutmeg, ginger, and salt in food processor.<br>Blend until cereal is fairly crumbly/almost a flour.<br>Raisins and apricot should still be somewhat formed.<br>In a separate medium-large bowl combine pumpkin puree, maple syrup, orange juice, and almond butter.<br>Add dry mixture to wet ingredients and stir until well blended.<br>Form medium ball and shape mixture into about a 1.25 x 3-3.5 rectangle bar.<br>Place bars on non-stick cookie sheet and place in oven.<br>Bake for 9-10 minutes.<br>Remove from pan and cool completely.<br>Store in an air tight container.","url":"https://recipe.bluelayer.org/recipe/14471/pumpkin-clif-bar-recipe-hack"},{"id":"14367","title":"Chicken and Noodles with Pumpkin Sauce","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw<br>noodles, egg, dry, unenriched<br>pumpkin, raw<br>cream, fluid, heavy whipping<br>butter, without salt<br>vinegar, cider<br>salt, table<br>spices, pepper, black<br>spices, oregano, dried<br>spices, thyme, dried<br>a cajun life, all purpose cajun seasoning,<br>parsley, fresh<br>cheese, parmesan, hard","directions":"Cook chicken in a skillet over medium heat.<br>Remove chicken and allow to cool slightly.<br>Boil noodles until almost done and drain.<br>Combine remaining ingredients in skillet and mix thoroughly.<br>Shred or chop chicken and place in pumpkin sauce.<br>Pour sauce over noodles and enjoy!","url":"https://recipe.bluelayer.org/recipe/14367/chicken-and-noodles-with-pumpkin-sauce"},{"id":"14361","title":"Toasted Pecan Pumpkin Butter","ingredients":"nuts, pecans<br>pumpkin, raw<br>syrup, maple, canadian<br>pumpkin, raw<br>vanilla extract","directions":"Place the toasted pecans in the bowl of a food processor.<br>Blend until the pecans start to become creamy.<br>Add the remaining ingredients and pulse until smooth, scraping down the sides of the bowl in between.","url":"https://recipe.bluelayer.org/recipe/14361/toasted-pecan-pumpkin-butter"},{"id":"14355","title":"Lighter Pumpkin Chocolate Chip Cookies","ingredients":"butter, without salt<br>sugars, brown<br>sugars, granulated<br>egg substitute, powder<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>oats<br>leavening agents, baking soda<br>salt, table<br>spices, cinnamon, ground<br>pumpkin, raw<br>mini semi-sweet chocolate baking chips,","directions":"In a mixing bowl cream together butter and sugars.<br>Add egg and vanilla, beat to mix.<br>In another bowl mix flours, oatmeal, soda, salt, and cinnamon.<br>Add flour mixture to sugar mixture slowly, alternating with adding pumpkin.<br>Mix well.<br>Fold in chocolate chips.<br>Drop by tablespoonfuls onto greased cookie sheet.<br>Bake at 350 for 12-13 minutes or until lightly browned.","url":"https://recipe.bluelayer.org/recipe/14355/lighter-pumpkin-chocolate-chip-cookies"},{"id":"14316","title":"Popcorn Nibble Mix","ingredients":"snacks, popcorn, air-popped (unsalted)<br>apricots, dried, sulfured, uncooked<br>apples, raw, with skin<br>spartan, real semi-sweet chocolate baking chips,<br>seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Put the popcorn, dried apricots, dried apples, chocolate bits and pepitas into a bowl and mix well to combine.<br>Store the nibble mix in an airtight container.","url":"https://recipe.bluelayer.org/recipe/14316/popcorn-nibble-mix"},{"id":"14177","title":"Pumpkin-Seed Dried Cherry Trail Mix","ingredients":"pumpkin, raw<br>nuts, almonds<br>seeds, sunflower seed kernels, dried<br>syrup, maple, canadian<br>cranberries, dried, sweetened<br>spices, pepper, red or cayenne<br>spices, garlic powder","directions":"Toss the pepitas, almonds/cashews, sunflower seeds, and maple syrup.<br>Spread on a baking sheet lined with parchment.<br>Sprinkle cayenne pepper and garlic salt on top, evenly.<br>Bake at 300 degrees for 30-40 minutes, stirring twice.<br>Mixture should be golden.<br>Remove from oven and let rest 3 minutes, then stir, breaking up the large clumps (otherwise it gets gooey and stuck to the parchment).<br>After the mixture has cooled, stir in the dried fruit.","url":"https://recipe.bluelayer.org/recipe/14177/pumpkin-seed-dried-cherry-trail-mix"},{"id":"14117","title":"Pumpkin Pie Bites","ingredients":"pumpkin, raw<br>honey<br>peanut butter, smooth style, without salt<br>oats<br>seeds, chia seeds, dried<br>spices, cinnamon, ground<br>pumpkin, raw","directions":"In a large bowl, combine the pumpkin, honey and peanut butter.<br>Add the oats, chia seeds, cinnamon, and pumpkin pie spice.<br>Stir well.<br>Using a small spoon or scoop, roll into 16 balls.<br>Set them on a plate.<br>Refrigerate for 30 minutes to 1 hour, or until firm.<br>Enjoy!<br>Notes: Pumpkin Pie Bites will keep covered in the refrigerator for up to two weeks.","url":"https://recipe.bluelayer.org/recipe/14117/pumpkin-pie-bites"},{"id":"14107","title":"Grilled Summer Squash","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>margarine, regular, 80% fat, composite, stick, without salt<br>lemon juice, raw<br>spices, rosemary, dried<br>spices, rosemary, dried","directions":"Cut 4 yellow crookneck, zucchini, or pattypan squash, about 1 pound total, in half lengthwise.<br>Brush with a mixture of margarine, fresh lemon juice and rosemary.<br>Grill over medium-hot coals, 4 to 6 inches source of heat, for 15 to 20 minutes, turning every few minutes, until tender when pierced.","url":"https://recipe.bluelayer.org/recipe/14107/grilled-summer-squash"},{"id":"13997","title":"Cinnamon Sugar Spiced Pumpkin Seed Brittle","ingredients":"butter, without salt<br>pumpkin, raw<br>sugars, brown<br>honey<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>sugars, granulated<br>spices, cinnamon, ground","directions":"Prepare the cinnamon sugar by whisking together cinnamon and sugar.<br>Store in an airtight container.<br>In a heavy bottomed sauce pan, melt the butter.<br>Add the pumpkin pie spice, brown sugar and honey.<br>Stir to dissolve.<br>Bring to a boil and cook over medium high heat (do not stir) until a candy thermometer reaches 280 degrees.<br>It will look like a light amber color and take about 6 minutes.<br>Remove from heat and stir in the toasted pumpkin seeds.<br>Pour on a Silpat or parchment-lined baking sheet and spread out in an even layer.<br>Let cool just a couple minutes and then lightly dust with cinnamon sugar.<br>Cool completely and then break up into pieces.<br>Note: To make toasted pumpkin seeds, bake seeds on a cookie sheet at 300 degrees for 30-40 minutes or until toasted.","url":"https://recipe.bluelayer.org/recipe/13997/cinnamon-sugar-spiced-pumpkin-seed-brittle"},{"id":"13815","title":"Pumpkin Yogurt","ingredients":"yogurt, greek, plain, nonfat<br>pumpkin, raw<br>honey<br>spices, cinnamon, ground<br>spices, nutmeg, ground","directions":"Just mix it all up!","url":"https://recipe.bluelayer.org/recipe/13815/pumpkin-yogurt"},{"id":"13810","title":"Pumpkin Spice Oatmeal","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oats<br>sugars, brown<br>sugars, granulated<br>spices, cinnamon, ground<br>pumpkin, raw<br>salt, table<br>pumpkin, raw","directions":"Bring milk to boil in a small pot over medium-high.<br>Stir oats, brown sugar, white sugar, cinnamon, pumpkin pie spice, and salt into the boiling milk.<br>Place a cover on the pot, reduce heat to medium-low, and cook, stirring occasionally, for 3 minutes.<br>Stir pumpkin puree into oat mixture until smooth; cook and stir continually another 2 minutes.<br>Remove from heat; let oatmeal set 2 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/13810/pumpkin-spice-oatmeal"},{"id":"13761","title":"Pumpkin Apple Nog - Vegetarian","ingredients":"pumpkin, raw<br>soymilk, original and vanilla, unfortified<br>syrup, maple, canadian<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>spices, nutmeg, ground<br>spices, cinnamon, ground<br>salt, table","directions":"Combine all ingredients in a blender.<br>Process on medium speed until smooth, scraping down sides to incorporate all the flavors.<br>Pour into individual old-fashioned glasses or into a glass punch bowl.<br>Sprinkle lightly with ground nutmeg and serve.<br>If you prefer to add spirits, either brandy or rum make an excellent choice.<br>To prepare in quantity, it will be necessary to make this recipe in several batches.<br>Unfortunately the blender is not large enough to prepare even a double recipe.<br>However, it's quick and easy.<br>*Recipe will work with a sweetened soy milk or unsweetened soy milk (preferred).","url":"https://recipe.bluelayer.org/recipe/13761/pumpkin-apple-nog-vegetarian"},{"id":"13707","title":"Gluten Free Power Balls","ingredients":"peanut butter, smooth style, without salt<br>honey<br>oats<br>nuts, almonds<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>raisins, seeded","directions":"Mix peanut butter and honey in a standing mixer until smooth.<br>Add oats in gradually.<br>Add nuts.<br>Add rasins.<br>Use a ice cream scooper (x2), use muffin holders, refrigerate over night.<br>Freeze well with air tight container and wax paper.<br>Put in muffin pan.","url":"https://recipe.bluelayer.org/recipe/13707/gluten-free-power-balls"},{"id":"13689","title":"Rosemary Raisin Pecan Crisps","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>milk, buttermilk, fluid, cultured, lowfat<br>sugars, brown<br>honey<br>raisins, seeded<br>nuts, pecans<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sesame seeds, whole, dried<br>seeds, flaxseed<br>spices, rosemary, dried","directions":"Preheat oven to 350F.<br>In a large bowl, stir together the flour, baking soda and salt.<br>Add the buttermilk, brown sugar and honey and stir a few strokes.<br>Add the raisins, pecans, pumpkin seeds, sesame seeds, flax seed and rosemary and stir just until blended.<br>Pour the batter into two 4x 8-inch loaf pans that have been sprayed with non-stick spray.<br>Bake for about 45 minute until golden and springy to the touch.<br>Remove from the pans and cool on a wire rack.<br>The cooler the bread, the easier it is to slice really thin.<br>You can leave it until the next day or pop it in the freezer.<br>Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet.<br>Try slicing and baking one loaf and popping the other in the freezer for later.<br>Reduce the oven heat to 300F and bake them for about 15 minutes then flip them over and bake for another 10 minutes, until crisp and deep golden.<br>Try not to eat them all at once!","url":"https://recipe.bluelayer.org/recipe/13689/rosemary-raisin-pecan-crisps"},{"id":"13679","title":"Chili Mango Snack Bars","ingredients":"oats<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>nuts, almonds<br>mango nectar, canned<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>spices, cinnamon, ground<br>spices, pepper, red or cayenne<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>peanut butter, smooth style, without salt<br>vanilla extract","directions":"Line a baking dish with parchment paper.<br>I used an 8x11 inch baking dish, but you can use a 9x9 dish instead.<br>Cut a sheet of parchment paper that is larger than the baking dish and fit it into the dish, allowing paper to hang over the edges.<br>This will allow you to remove the granola bars from the pan easier.<br>In a large bowl, mix the rolled oats, cereal, almonds, mango, pumpkin seeds, cinnamon and cayenne together.<br>In a small saucepan, heat the brown rice syrup and peanut butter over medium-high heat.<br>Stir them together so that you get a smooth mixture.<br>When the mixture starts to bubble, turn the heat off.<br>Mix in the vanilla extract.<br>Pour the wet mixture into the large bowl with the dry ingredients.<br>Mix until everything is well incorporated.<br>Pour the granola mixture into the lined dish.<br>Wet your hands and spread the mixture throughout the pan until you get an even layer.<br>Press down on the granola to make sure that the granola is packed in.<br>Wetting your hands prevents the granola from getting too sticky while you shape it.<br>Place the dish into the freezer for 10-15 minutes so that the granola can firm up.<br>Take the granola out of the freezer.<br>Hold onto the parchment paper, and lift the entire block of granola mixture from the dish.<br>Cut the block into 12 bars.<br>To store the granola bars, wrap them individually with plastic wrap and put all the bars in an airtight container.<br>I used a freezer bag.<br>Store them in room temperature for a few days or in the refrigerator for up to 2 weeks.<br>Notes: 1.<br>Adapted from the Present Glo Bar recipe in The Oh She Glows Cookbook by Angela Liddon.<br>Feel free to substitute the Kashi Go Lean cereal with puffed rice or high fiber cereal.","url":"https://recipe.bluelayer.org/recipe/13679/chili-mango-snack-bars"},{"id":"13601","title":"Red Lentil-Pumpkin Soup","ingredients":"oil, canola<br>onions, raw<br>spices, garlic powder<br>soup, vegetable broth, ready to serve<br>lentils, raw<br>spices, cumin seed<br>salt, table<br>spices, cinnamon, ground<br>spices, pepper, red or cayenne<br>water, bottled, generic<br>pumpkin, raw<br>spices, ginger, ground<br>lemon juice, raw<br>yogurt, greek, plain, nonfat<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>spices, coriander seed","directions":"Heat a large Dutch oven over medium-high heat.<br>Add oil to pan; swirl to coat.<br>Add onion and garlic to pan; saute 4 minutes.<br>Stir in 3 cups broth, lentils, and next 4 ingredients (through red pepper); bring to a boil.<br>Cover, reduce heat, and simmer 10 minutes or until lentils are tender.<br>Place the lentil mixture in a blender.<br>Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.<br>Place a clean towel over opening in blender lid (to avoid splatters).<br>Blend until smooth.<br>Return lentil mixture to pan over medium heat.<br>Add remaining 1/2 cup broth, 1 cup water, and pumpkin to pan; cook 3 minutes or until thoroughly heated.<br>Stir in ginger and lemon juice.<br>Ladle 1 1/2 cups soup into each of 4 bowls; top each serving with about 2 teaspoons yogurt, 1 tablespoon pumpkinseeds, and 1 tablespoon cilantro.","url":"https://recipe.bluelayer.org/recipe/13601/red-lentil-pumpkin-soup"},{"id":"13510","title":"Pumpkin Chocolate Chip Granola Bars","ingredients":"oats<br>pumpkin, raw<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>salt, table<br>sugars, brown<br>pumpkin, raw<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>honey<br>vanilla extract<br>spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F. Spray an 8 by 8 baking pan with cooking spray and set aside.<br>In a large bowl, whisk oats, spices, and salt together.<br>Set aside.<br>In a medium bowl, whisk brown sugar, pumpkin, applesauce, honey, and vanilla extract until smooth.<br>Pour over oats and stir well, until all of the oats are moist.<br>Stir in chocolate chips.<br>Evenly press oat mixture into prepared pan.<br>Bake for 30-35 minutes or until golden brown.<br>The pumpkin keeps the bars moist, so make sure they are golden and set; you dont want them to be under baked.<br>Remove from the oven and let cool on a wire rack for 5 minutes.<br>Using a sharp knife, cut into bars.<br>Remove from pan and let cool completely.<br>Makes 10-12 granola bars.","url":"https://recipe.bluelayer.org/recipe/13510/pumpkin-chocolate-chip-granola-bars"},{"id":"13503","title":"Gluten Free Pumpkin White Chocolate Scones","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>spartan, real semi-sweet chocolate baking chips,<br>pumpkin, raw<br>pumpkin, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 375.<br>Mix all the dry ingredients together.<br>Add the pumpkin and milk, mixing together well, the dough will be thick.<br>Drop large, tall dollops of dough (scones will spread when baking) onto lightly greased baking sheet.<br>Bake for 15-17 minutes.","url":"https://recipe.bluelayer.org/recipe/13503/gluten-free-pumpkin-white-chocolate-scones"},{"id":"13486","title":"Pumpkin Ricotta Cheesecake","ingredients":"pumpkin, raw<br>cheese, ricotta, whole milk<br>sugars, granulated<br>wheat flour, white, all-purpose, unenriched<br>milk, canned, condensed, sweetened<br>egg, white, raw, fresh<br>pumpkin, raw","directions":"Preheat oven to 400 degrees.<br>Spray 9-inch springform pan with nonstick cooking spray.<br>Add graham cracker crumbs; shake to coat pan evenly.<br>Set aside.<br>Combine pumpkin and ricotta cheese in food processor or blender; process until smooth.<br>Add sugar, flour, milk powder, cinnamon, allspice, egg white, evaporated skim milk, oil, and vanilla; process until smooth.<br>Pour mixture into prepared pan.<br>Bake 15 minutes.<br>Reduce oven temperature to 275 degrees; bake 1 hour and 15 minutes.<br>Turn off oven; leave cheesecake in oven with door closed for 1 hour.<br>Remove from oven; cool completely on wire rack.<br>Remove sprinform pan side.<br>Cover cheesecake with plastic wrap; refrigerate at least 4 hours or up to 2 days.","url":"https://recipe.bluelayer.org/recipe/13486/pumpkin-ricotta-cheesecake"},{"id":"13461","title":"Pumpkin Yogurt Parfaits","ingredients":"pumpkin, raw<br>syrup, maple, canadian<br>spices, cinnamon, ground<br>butter, without salt<br>oats<br>nuts, walnuts, english<br>yogurt, greek, plain, nonfat","directions":"For the pumpkin mixture: In a medium-sized bowl, whisk together the pumpkin puree, 2 tablespoons of maple syrup and half of the cinnamon.<br>Cover and refrigerate while you make the granola, or up to 2 days.<br>For the granola: Preheat the oven to 325 degrees F and line a rimmed baking sheet with parchment paper.<br>In a medium-sized bowl, combine the melted butter and remaining 3 tablespoons of maple syrup with a spoon.<br>Stir in the oats, chopped nuts and remaining half of the cinnamon.<br>Transfer the granola to the lined baking sheet, making sure the granola is in a single layer, and bake at 325 degrees F for 10 minutes.<br>Remove from the oven, stir the granola, and return to the oven to bake for another 10 minutes.<br>Remove from the oven, and let the granola cool completely on the baking sheet.<br>Once granola is cooled, assemble the parfaits, or store the granola in a glass jar for up to a week.<br>To assemble the parfaits: Spoon 1/2 cup of the pumpkin mixture into a serving glass or bowl, and spoon 1/2 cup into the second glass/bowl.<br>Top with 1/2 cup of the Greek yogurt in each serving glass or bowl.<br>Divide the remaining pumpkin puree and Greek yogurt between the two serving glasses.<br>You should have two pumpkin layers and two Greek yogurt layers in each glass/bowl.<br>Top with maple nut granola, and an additional drizzle of maple syrup, if desired.<br>Serve immediately, and enjoy!<br>Note: Recipe can easily be doubled or tripled, depending on how many guests youre serving.","url":"https://recipe.bluelayer.org/recipe/13461/pumpkin-yogurt-parfaits"},{"id":"13449","title":"Granola Sizzle","ingredients":"oats<br>barley, hulled<br>nuts, walnuts, english<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sunflower seed kernels, dried<br>seeds, sesame seeds, whole, dried<br>cherries, sweet, raw<br>blueberries, raw<br>butter, without salt<br>spices, cinnamon, ground<br>syrup, maple, canadian<br>yogurt, greek, plain, nonfat","directions":"In a large preheated skillet on medium heat add the ingredients sequentially to the pan.<br>Toast large items first, and work towards the smaller.<br>This keeps things from burning.<br>Keep the pan pretty hot, and always moving.<br>t can be done quickly, or slowly.<br>It's safer to stir than to pan flip.<br>The point is to toast evenly, quickly, and to get some real heat into the mass without burning for the presentation --<br>Add to hot pan:.<br>1.5 cups organic rolled oats.<br>.5 cups organic rolled barley.<br>1 tablespoon butter (quickly stir in to avoid burning).<br>Toast for approximately 5 minutes.<br>STIR STIR STIR.<br>When it starts to get fragrant add:.<br>.5 cups organic walnut pieces.<br>.5 cups organic pumpkin seeds.<br>1 tablespoon butter.<br>1 teaspoon Cinnamin.<br>(Get your bowls of yogurt ready now.<br>Place 1/4 Cup Yogurt to one side of each bowl.<br>).<br>Toast another few minutes.<br>STIR STIR STIR.<br>When the Pumpkin Seeds start popping and puffing up, add:.<br>2 tablespoons sunflower seed.<br>1 tablesppon sesame seeds.<br>STIR STIR STIR.<br>Toast for just a minute or two more, depending upon how hot your pan is.<br>Then Add:.<br>.5 cups organic chopped dried cherries.<br>.25 cups organic dried blueberries.<br>Toss fruits in quickly.<br>Serve<br>1/3 cup granola.<br>into each waiting bowl of yogurt.<br>IMPORTANT Keep the yogurt and granola on opposite sides of the bowl to keep the hot cold contrast.<br>Swirl some maple syrup over the top of the bowls like it was pancakes.<br>You will get a \"Fajita Sizzle\" as the syrup sinks inches It lasts a good few minutes, or until your swirl it all together!<br>Serve Hot!<br>Additions: any dried fruits, nuts, seeds, coconut.","url":"https://recipe.bluelayer.org/recipe/13449/granola-sizzle"},{"id":"13442","title":"Homemade Vanilla Powdered Coffee Creamer","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sweetener, herbal extract powder from stevia leaf<br>vanilla extract<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Pulse together the powdered milk, stevia and powdered vanilla in a blender or food processor until powdery, about 1 minute.<br>While processing, pulse in the coconut oil through the feed tube; pulse a few more times to combine.<br>Transfer to an airtight jar and store in a cool, dark place for up to 3 months.<br>Notes: Liquid versus powdered flavorings: Ive found that using powdered flavorings works better than liquid flavorings for this recipe.<br>Sourcing powdered flavorings: For sourcing powdered flavorings, do a quick Google search or ask at your local health food store or gourmet food store.<br>Other flavor ideas: (Note that with all of the flavor variations listed below, I still include the amount of powdered vanilla that is mentioned in the recipe above.)<br>Almond: Add 1 teaspoon natural almond powder (this is not the same thing as almond meal or almond flour).<br>Chocolate: Add 2 tablespoons unsweetened cocoa powder and increase sweetener as desired.<br>Chocolate peppermint: Add 2 tablespoons unsweetened cocoa powder, 1 teaspoon natural peppermint flavor powder, and increase sweetener as desired.<br>Cinnamon: Add 1 teaspoon cinnamon.<br>Peppermint: Add 1 teaspoon natural peppermint flavor powder.<br>Pumpkin spice: Add 1 1/2 teaspoons pumpkin pie spice mix.","url":"https://recipe.bluelayer.org/recipe/13442/homemade-vanilla-powdered-coffee-creamer"},{"id":"13398","title":"Blondie's Peanut Butter, Pumpkin, and Honey No Bake Dog Balls","ingredients":"peanut butter, smooth style, without salt<br>pumpkin, raw<br>spices, cinnamon, ground<br>honey<br>oats","directions":"Add parchment paper to a baking sheet.<br>Set aside.<br>In a bowl, add peanut butter, pumpkin, cinnamon and honey.<br>Mix until incorporated.<br>Add the oats.<br>Mix well.<br>If the consistency seems too wet, add a pinch more oats.<br>Grab a chunk of the batter and roll into balls and place on a prepared baking sheet.<br>Do the same until no more batter remains.<br>Note: I rolled my balls into the size of a golf ball.<br>Place the baking sheet in the refrigerator to let the balls harden a bit, then store in the refrigerator in an airtight container for up to 3 weeks or place in the freezer for up to 3 months.<br>*This recipe makes about 30 balls.<br>*<br>**This recipe is also human safe.<br>**","url":"https://recipe.bluelayer.org/recipe/13398/blondies-peanut-butter-pumpkin-and-honey-no-bake-dog-balls"},{"id":"13300","title":"No-Bake Granola Crunch Bars","ingredients":"peanut butter, smooth style, without salt<br>honey<br>spices, cinnamon, ground<br>oats<br>dates, deglet noor<br>nuts, pecans<br>cranberries, dried, sweetened<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sesame seeds, whole, dried","directions":"Line 8-inch square pan with parchment, with ends of parchment extending over sides.<br>Mix peanut butter, honey and cinnamon until blended.<br>Combine remaining ingredients in large bowl.<br>Add peanut butter mixture; mix well.<br>Press onto bottom of prepared pan.<br>Refrigerate 30 min.<br>or until firm before cutting into bars.","url":"https://recipe.bluelayer.org/recipe/13300/no-bake-granola-crunch-bars"},{"id":"13290","title":"Pumpkin Fudge","ingredients":"sugars, granulated<br>cornstarch<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pumpkin, raw<br>pumpkin, raw<br>vanilla extract","directions":"In a 2 quart saucepan cook together sugar, pumpkin, spice, cornstarch and milk, stirring frequently, until mixture reaches 234 degrees on a candy thermometer or a small amount forms a soft ball in a little cold water.<br>Add vanilla and cool in a pan of ice water to 110 degrees.<br>Beat until fudge loses its gloss.<br>Pour into a lightly buttered 8 x 8 x 2-inch pan and cool.<br>Score and cut when almost cold.<br>Store in a wax paper lined metal can.<br>Will keep for several weeks.<br>If nuts are desired, mix in 1 cup of broken walnuts when the vanilla is added.","url":"https://recipe.bluelayer.org/recipe/13290/pumpkin-fudge"},{"id":"13279","title":"Perfect Roasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>oil, olive, salad or cooking<br>spices, garlic powder","directions":"Remove seeds from your pumpkin and place in a colander.<br>Place colander in your sink and rinse with water, removing as much of the stringy pumpkin guts as you can.<br>Pour seeds onto a rimmed baking sheet and allow to dry overnight.<br>The following day, pick out any remaining pieces of pumpkin.<br>Preheat oven to 300 degrees F. Spray a clean rimmed baking sheet with cooking spray.<br>Toss seeds in a bowl with the olive oil and garlic salt.<br>Spread the seeds on the prepared baking sheet and bake for about 40-45 minutes or until golden brown.<br>Taste and season with additional garlic salt if desired.","url":"https://recipe.bluelayer.org/recipe/13279/perfect-roasted-pumpkin-seeds"},{"id":"13166","title":"Fast, Fun, Fantastic Trail Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>raisins, seeded<br>blueberries, raw<br>dates, deglet noor<br>oil, corn, peanut, and olive<br>nuts, almonds<br>seeds, sunflower seed kernels, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>pretzels, soft, unsalted","directions":"Measure ingredients and pour into a bowl.<br>Divide among plastic baggies in desired portion sizes.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/13166/fast-fun-fantastic-trail-mix"},{"id":"13103","title":"Soy Crunch Trail Mix","ingredients":"cranberries, dried, sweetened<br>margarine, regular, hard, soybean (hydrogenated)<br>oil, corn, peanut, and olive<br>pumpkin, raw<br>bananas, raw","directions":"Combine all ingredients in a small bowl.<br>Serve individual portions in sandwich bags.","url":"https://recipe.bluelayer.org/recipe/13103/soy-crunch-trail-mix"},{"id":"13004","title":"Vegan Pumpkin Zucchini Bread","ingredients":"applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>sugars, granulated<br>pumpkin, raw<br>shortening, vegetable, household, composite<br>vanilla extract<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>spices, cloves, ground<br>squash, summer, zucchini, includes skin, raw<br>nuts, walnuts, english","directions":"In a mixing bowl, combine applesauce and sugar.<br>Add pumpkin, shortening and vanilla.<br>Combine dry ingredients; gradually add the dry mixture into pumpkin mixture and mix well.<br>Stir in zucchini and nuts.<br>Pour into two greased and floured 9-inch x 5-inch x 3-inch loaf pans.<br>Bake at 350 degrees F for 45-50 minutes or until breads test done.<br>Cool in pans 10 minutes.<br>Remove to a wire rack.","url":"https://recipe.bluelayer.org/recipe/13004/vegan-pumpkin-zucchini-bread"},{"id":"12947","title":"Pumpkin Puree","ingredients":"pumpkin, raw","directions":"To bake, place the pumpkin in a roasting pan and pour water in the pan to make a depth of 1/4 inch.<br>Cover with foil and bake until soft, about 45 minutes to 1 hour.<br>To steam, place pumpkin in a steamer and steam until soft, checking the water level to make sure it doesn't evaporate, about 1 hour.<br>When cool enough to handle, scrape the flesh from the skin and place in a food processor.<br>Puree until smooth.<br>Use immediately or store in airtight containers in the refrigerator or freezer.","url":"https://recipe.bluelayer.org/recipe/12947/pumpkin-puree"},{"id":"12866","title":"Steamed Veggies With Herbed Cheese","ingredients":"carrots, raw<br>broccoli, raw<br>cauliflower, raw<br>squash, summer, zucchini, includes skin, raw<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>salt, table<br>cheese, mozzarella, low sodium<br>cheese, cheddar<br>cheese, parmesan, hard<br>spices, basil, dried<br>spices, rosemary, dried","directions":"Preheat broiler.<br>In a large pot over medium-high heat, steam carrots, covered, 5 minutes.<br>Add remaining vegetables.<br>Sprinkle salt over all, cover and steam 10 minutes more.<br>Drain vegetables and blot dry on paper towels.<br>Arrange on an ovenproof plate.<br>Set aside.<br>In a small bowl, combine cheese and herbs.<br>Add to vegetable mixture and toss to mix well.<br>Broil until cheese is bubbly.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/12866/steamed-veggies-with-herbed-cheese"},{"id":"12852","title":"Simply Delicious Fruit Cobbler","ingredients":"butter, salted<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spices, pumpkin pie spice","directions":"Preheat oven to 350F.<br>Place stick of butter on bottom of baking dish (can be 9x7, 9x9, 8x8, or 2-qt round casserole dish), and microwave until butter is completely melted.<br>Set aside.<br>In a mixing bowl whisk together flour, sugar, milk, and baking powder.<br>Pour mixture over butter - Do not mix into butter!<br>Again, without mixing, evenly distribute pie filling over butter/batter.<br>Bake at 350F for approximately 1 hr and 15 minutes or until crust is golden brown, and top center of crust is fully baked.<br>Best when served warm with or without vanilla ice cream.","url":"https://recipe.bluelayer.org/recipe/12852/simply-delicious-fruit-cobbler"},{"id":"12825","title":"Apple Pumpkin Butter Crockpot","ingredients":"pumpkin, raw<br>apples, raw, with skin<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>sugars, brown<br>spices, cinnamon, ground<br>spices, ginger, ground<br>spices, cloves, ground<br>salt, table","directions":"Mix all ingredients in 4 to 5 quart crockpot AKA slow cooker.<br>Cook on high for 5 hours, stirring thoroughly every couple of hours.<br>Allow to cool, then store in a covered container in the refrigerator for up to two months<br>Serve on toast, English Muffins, pancakes or waffles.<br>One of our favorites is an apple butter pizza, surprisingly delish!","url":"https://recipe.bluelayer.org/recipe/12825/apple-pumpkin-butter-crockpot"},{"id":"12797","title":"Cinnamon Cacao Roasted Almonds","ingredients":"nuts, almonds<br>salt, table<br>chocolate, dark, 70-85% cacao solids<br>salt, table<br>sweetener, herbal extract powder from stevia leaf<br>spices, cinnamon, ground","directions":"In the morning: Place the almonds (and any other nut you want to addI used pecans and pepitas/pumpkin seeds), in bowl and cover completely with water.<br>Add the rock salt.<br>Let them sit all day.<br>Before bed: Put parchment paper on a large cookie sheet.<br>Turn oven to lowest setting, (or set dehydrator to 150 F).<br>Drain and lightly rinse the nuts.<br>In a small separate bowl combine cacao powder (or cocoa powder), sea salt, and stevia and cinnamon.<br>(This mixture is for 1 cup of nuts, feel free to double this if you have more nuts.)<br>Sprinkle cacao mixture over wet nuts.<br>Use a spatula to lightly stir and mix.<br>Spread nuts across the pan in a single layer.<br>Place in the oven overnight (about 8-10 hours).<br>You will know when they are done by how crispy they are in the morning.<br>They do crisp a little as they cool, so dont go too long!<br>An amazing and super easy snack.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/12797/cinnamon-cacao-roasted-almonds"},{"id":"12769","title":"Morning Munch Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>cranberries, dried, sweetened<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>nuts, walnuts, english","directions":"Place 2 cups honeycomb-shaped sweetened corn and oat cereal, 1 cup dried cranberries and 1/2 cup each toasted pumpkin seeds and walnut halves in large resealable plastic bag; seal bag.<br>Shake bag gently to mix.<br>Store at room temperature up to 1 week.","url":"https://recipe.bluelayer.org/recipe/12769/morning-munch-mix"},{"id":"12710","title":"PumpkinCream Cheese Frosting Recipe","ingredients":"sugars, powdered<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>cheese, parmesan, hard<br>butter, without salt<br>pumpkin, raw","directions":"Place the sugar, cinnamon, and nutmeg in a medium bowl and whisk to combine; set aside.<br>Place the cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until fully combined and smooth, about 1 minute.<br>Reduce the speed to low, slowly add the powdered sugar mixture, and beat until fully incorporated and smooth, about 3 minutes.<br>Stop the mixer and scrape down the paddle and sides of the bowl with a rubber spatula.<br>Turn the mixer to medium speed, add the pumpkin, and mix until fully incorporated and smooth, about 1 minute.<br>Use immediately.","url":"https://recipe.bluelayer.org/recipe/12710/pumpkincream-cheese-frosting-recipe"},{"id":"12708","title":"Pumpkin Ginger Soup","ingredients":"pumpkin, raw<br>soup, chicken broth or bouillon, dry<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sweetener, herbal extract powder from stevia leaf<br>lemon juice, raw<br>spices, ginger, ground","directions":"In a Vita-mix, combine pumpkin, chicken stock and coconut milk and process on high until smooth.<br>Blend in Stevia, lemon juice and ginger.<br>Place mixture in a pot and bring to a boil, then reduce to a simmer and cook for 5 minutes.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/12708/pumpkin-ginger-soup"},{"id":"12429","title":"Pumpkin Bread (Egg-less)","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>salt, table<br>sugars, granulated<br>pumpkin, raw<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>yogurt, greek, plain, nonfat<br>vanilla extract<br>oil, olive, salad or cooking<br>spices, cinnamon, ground<br>spices, cloves, ground<br>pumpkin, raw","directions":"Preheat oven to 350 degrees F. Spray 1 loaf pan or 3 mini loaf pans with cooking spray; set aside.<br>In a large bowl, add flour, baking soda, and salt; mix and set aside.<br>In a bowl, add sugar, pumpkin, applesauce, yogurt, vanilla extract and butter-infused olive oil.<br>Whisk until combined.<br>Add cinnamon, ground cloves and pumpkin spice; mix well.<br>Slowly add flour mixture to the pumpkin mixture and fold together until combined.<br>Do not over-mix.<br>Evenly divide batter into prepared mini loaf pans or pour into a large loaf pan.<br>Bake mini loaves for 30-35 minutes or bake large loaf for 50-60 minutes.<br>Insert a toothpick into center of bread; if it comes out clean, bread is done.<br>If the edges start to turn brown before bread is done, just lightly wrap a piece of aluminum foil around the edges.<br>Let the bread cool for 5 minutes, then take bread out and let cool on a cooling rack.","url":"https://recipe.bluelayer.org/recipe/12429/pumpkin-bread-egg-less"},{"id":"12408","title":"Pumpkin Muffins","ingredients":"margarine, regular, 80% fat, composite, stick, without salt<br>sugars, brown<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>pumpkin, raw<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda","directions":"Cream margarine and sugar.<br>Add applesauce, pumpkin and spices.<br>Mix well and add flour and baking soda.<br>Put batter in muffin tin.<br>Fill the tin full as these muffins do not rise much.<br>Bake at 350F for 20-25 minute These muffins are best warm but keep for days when stored properly.<br>So grab a cup of tea and a hot muffin and enjoy fall!","url":"https://recipe.bluelayer.org/recipe/12408/pumpkin-muffins"},{"id":"12405","title":"Salted Pumpkin Seeds","ingredients":"water, bottled, generic<br>salt, table<br>seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Combine water and salt in saucepan.<br>Cook and stir until salt dissolves; cool.<br>Add pumpkin seeds and soak overnight.<br>Drain thoroughly.<br>Pat seeds dry with paper towel.<br>Place on a cookie sheet.<br>Bake at 300 F until seeds are dry, about 1 hour.<br>Yield 2 cups, 8 servings.","url":"https://recipe.bluelayer.org/recipe/12405/salted-pumpkin-seeds"},{"id":"12392","title":"Sesame Pumpkin-Seed Brittle","ingredients":"sugars, granulated<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sesame seeds, whole, dried","directions":"In a dry heavy skillet cook the sugar over moderate heat until it begins to melt and continue cooking it, stirring with a fork, until it is melted completely and is golden caramel.<br>Remove the skillet from the heat, stir in the pumpkin seeds and the sesame seeds, and, working quickly, pour the mixture onto a sheet of foil.<br>Let the brittle cool and break into small pieces.","url":"https://recipe.bluelayer.org/recipe/12392/sesame-pumpkin-seed-brittle"},{"id":"12389","title":"Pumpkin Cranberry Granola","ingredients":"pumpkin, raw<br>syrup, maple, canadian<br>oil, canola<br>vanilla extract<br>pumpkin, raw<br>salt, table<br>nuts, pecans<br>nuts, walnuts, english<br>oats<br>cranberries, dried, sweetened","directions":"Preheat the oven to 425 degrees F.<br>Lightly grease a baking sheet (you can line the sheet with foil first, if you like).<br>Set aside.<br>In a large bowl, whisk together pumpkin puree, maple syrup, canola oil, vanilla extract, pumpkin spice and salt.<br>Add in nuts, oats, and cranberries.<br>Transfer to the prepared baking sheet.<br>Bake for 10 minutes.<br>Give the granola a toss so as to keep the nuts/oats from burning.<br>Return to the oven for another 5 minutes.<br>Once golden brown and beginning to crisp, remove from the oven.<br>(The granola will get more crisp as it cools.)<br>Let cool on the baking sheet, than transfer to airtight containers.","url":"https://recipe.bluelayer.org/recipe/12389/pumpkin-cranberry-granola"},{"id":"12326","title":"Cocoa Granola","ingredients":"oats<br>nuts, hazelnuts or filberts<br>nuts, walnuts, english<br>nuts, almonds<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sunflower seed kernels, dried<br>raisins, seeded<br>apricots, dried, sulfured, uncooked<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>pascha, organic bitter-sweet dark chocolate chips,<br>honey<br>cocoa, dry powder, unsweetened<br>cocoa, dry powder, unsweetened<br>pascha, organic bitter-sweet dark chocolate chips,","directions":"Preheat the oven to 200 C.<br>In a large bowl, combine the first 10 ingredients.<br>Mix well with a wooden spoon.<br>It is up to you if you wish to chop the nuts or not as some people prefer whole nuts in their granola and others do not.<br>I personally did not chop the nuts.<br>In a small pan over medium heat, melt the honey and 1/4 cup cocoa together, stirring well and frequently until the mixture is thin and dark brown.<br>Make sure the honey has melted and is not as thick as usual.<br>Pour the honey and cocoa mixture over the dry ingredients and stir well with a wooden spoon until most of the nuts are covered in the mixture.<br>This is hard to do, I admit, so if not all the nuts are covered its ok. Add the other 2 tablespoons of cocoa to the bowl and make sure it covers the granola mixture.<br>Pour the granola onto a well-greased flat ovenproof tray making sure the granola is spread evenly.<br>Bake in the oven for 15 minutes.<br>Using a wooden spoon turn the granola so the mixture on the bottom is now on the top.<br>This also helps to spread the honey mixture through the granola.<br>Bake for another 15-20 minutes, stirring as necessary.<br>I stirred the mixture every couple of minutes.<br>Once the granola is done cooking, the mixture will be a dark brown from the cocoa.<br>Once the granola is completely cool, and I mean completely cool, add the remaining chocolate chips if you wish.<br>The granola must be cool or these chips will melt into the mixture and not remain whole.<br>Serve with yoghurt or almond milk for best results.<br>Or eat straight from the container.<br>Makes 8 cups of granola.","url":"https://recipe.bluelayer.org/recipe/12326/cocoa-granola"},{"id":"12310","title":"Whole Wheat Pumpkin Muffins","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>sugars, granulated<br>pumpkin, raw","directions":"Preheat over to 350 degrees and grease a muffin tin.<br>Cream oil and sugar.<br>Add pumpkin and spices.<br>Mix well.<br>Add flour and baking soda.<br>Fill 12 muffin tins and bake 20-25 minutes.","url":"https://recipe.bluelayer.org/recipe/12310/whole-wheat-pumpkin-muffins"},{"id":"12294","title":"Pumpkin Oatmeal Raisin Bars with Ginger Icing","ingredients":"oats<br>wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>raisins, seeded<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>salt, table<br>leavening agents, baking soda<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>pumpkin, raw<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>orange juice, raw<br>sugars, powdered<br>spices, ginger, ground<br>water, bottled, generic","directions":"Preheat oven to 325 degrees F and grease an 8-inch square baking pan.<br>In a large bowl, combine oats, flour, brown sugar, raisins, pumpkin seeds, salt, baking soda, cinnamon, and nutmeg.<br>In a medium bowl, combine the pumpkin puree, coconut oil, and orange juice and stir well until incorporated.<br>Next, add the wet ingredients to the dry ingredients and stir until combined.<br>Pour the batter into the prepared pan and smooth with a knife or spoon until evenly spread.<br>Place in the oven and bake for 35 minutes or until a toothpick inserted in the middle comes out clean.<br>Remove the soon-to-be bars from the pan and place on a cooling rack.<br>I like to do this by placing a large plate (face side down) on top of the baking pan and flipping the pan over while holding onto the plate.<br>The cake will fall onto the plate.<br>Then place the cooling rack on top of the cake and flip that over so the soon-to-be bars are on the cooling rack.<br>Allow to cool completely.<br>While the bars are cooling, create the icing by combining the confectioners sugar, ginger, and water in a bowl.<br>Stir well until combined.<br>Place the icing in a piping bag or a plastic bag with a corner cut off.<br>Once the the bars have cooled completely, drizzle the icing over.<br>Sprinkle a few pumpkin seeds over the icing for garnish (optional).<br>Allow the icing to set for 5 minutes.<br>Slice the bars into 8 large rectangles or 16 small squares and serve.","url":"https://recipe.bluelayer.org/recipe/12294/pumpkin-oatmeal-raisin-bars-with-ginger-icing"},{"id":"12234","title":"Vickys Sweet Potato Bread, Gluten, Dairy, Egg & Soy-Free","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>spices, cinnamon, ground<br>salt, table<br>spices, nutmeg, ground<br>sweet potato, raw, unprepared<br>oil, olive, salad or cooking<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>orange juice, raw<br>vanilla extract","directions":"Preheat the oven to gas 4 / 180C / 350F and grease a loaf tin<br>Mix the flour, sugar, baking powder, baking soda, spices and salt together<br>Add the sweet potato, oil, milk, juice and vanilla and stir in until just combined<br>Spoon into the loaf tin and give it a bash on your work surface to level it<br>Bake for 40 - 50 minutes or until it has pulled in from the sides and a toothpick inserted in the middle comes out clean<br>Great spread with sunflower spread or for a sweeter treat, some maple frosting<br>The sweet potato can be substituted for pumpkin in an equal amount","url":"https://recipe.bluelayer.org/recipe/12234/vickys-sweet-potato-bread-gluten-dairy-egg-soy-free"},{"id":"12157","title":"Toasted Pecan Pumpkin Cookies","ingredients":"nuts, pecans<br>oats<br>nuts, almonds<br>leavening agents, baking soda<br>salt, table<br>spices, cinnamon, ground<br>spices, cloves, ground<br>pumpkin, raw<br>orange juice, raw<br>orange juice, raw<br>vanilla extract<br>dates, deglet noor","directions":"Preheat oven to 375 F.<br>Line two baking sheets with parchment paper.<br>Put pecans and oats in the bowl of a food processor and pulse until a fine meal forms.<br>Add flour, baking soda, salt, cinnamon and cloves and pulse to combine all the ingredients.<br>Transfer to a large mixing bowl.<br>Add pumpkin, orange zest, orange juice, vanilla extract and dates to the food processor.<br>Blend until a smooth puree forms.<br>Scoop little heaps (about 1 tablespoon) of batter onto the prepared baking sheets leaving at least an inch between them.<br>Flatten the batter slightly.<br>Bake 20 minutes, until the bottoms are just browned.<br>Remove from oven.<br>Eat fresh out of the oven or store in an airtight container!","url":"https://recipe.bluelayer.org/recipe/12157/toasted-pecan-pumpkin-cookies"},{"id":"12144","title":"Eating Well's Pumpkin Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>salt, table<br>butter, without salt<br>cream, sour, cultured<br>oil, canola<br>water, bottled, generic","directions":"Whisk the flours, sugar and salt in a large bowl.<br>With your fingers, quickly rub butter into the dry ingredients until the pieces are smaller in size but still visible.<br>Add sour cream and oil and toss with a fork to combine.<br>Sprinkle water over the mixture and toss with a fork until evenly moist.<br>Knead the dough in the bowl a few times -- the mixture will still be a little crumbly.<br>Turn onto a lightly floured surface and knead a few more times, until the dough just holds together.<br>Shape into a circle approximately 5 inches around, wrap in plastic, and refrigerate for 1 hour.<br>Remove the dough from the refrigerator; let stand for 5 minutes to warm slightly.<br>Roll between sheets of parchment or wax paper into a 13-inch circle.<br>Peel off the top sheet and invert the dough into a 9-inch pie pan.<br>Peel off the remaining paper.<br>Trim the crust so it overhangs the edge of the pan evenly (you can use kitchen shears or a butter knife).<br>Tuck the overhanging crust under, forming a double-thick edge.<br>Using your fingers, flute the edge.<br>Proceed with your favourite pumpkin pie recipe.","url":"https://recipe.bluelayer.org/recipe/12144/eating-wells-pumpkin-pie-crust"},{"id":"12118","title":"Autumn Spiced Nuts","ingredients":"nuts, pecans<br>sugars, brown<br>pumpkin, raw<br>butter, without salt","directions":"Toss pecans with sugar and spice; set aside.<br>Melt butter in medium skillet on medium heat.<br>Add pecans; cook and stir 5 to 7 min.<br>or until lightly toasted.<br>Spread onto sheet of wax paper; cool completely.<br>Store in tightly covered container at room temperature.","url":"https://recipe.bluelayer.org/recipe/12118/autumn-spiced-nuts"},{"id":"12044","title":"Pumpkin Caramels","ingredients":"seeds, sunflower seed kernels, dried<br>syrup, maple, canadian<br>sugars, brown<br>cream, fluid, heavy whipping<br>syrups, corn, light<br>pumpkin, raw<br>lemon juice, raw<br>salt, table<br>pumpkin, raw<br>butter, without salt<br>vanilla extract","directions":"Line an 8x4 inch loaf pan with waxed paper or aluminum foil.<br>Brush the sides, but not the bottom lightly with butter and sprinkle the pumpkin seeds in the bottom.<br>Whisk the maple syrup, brown sugar, cream, corn syrup, pie spice, lemon juice, and salt together in a heavy bottomed medium saucepan.<br>Brush down the sides on the saucepan with water to remove every grain of sugar.<br>Set the candy thermometer into the sugar.<br>Cook the mixture over medium heat, without stirring, until the mixture reaches the firm ball stage, 248 degrees F, about 18-20 minutes.<br>Carefully stir in the pumpkin puree.<br>Return to the heat and cook, stirring occasionally, until the caramel reaches the soft ball stage, 240 degrees F, about 15 minutes more.<br>(I cooked mine to the firm ball stage and they came out perfect - 248 degrees F).<br>Remove from the heat, and stir in butter and vanilla.<br>Pour the caramel over the pumpkin seeds in the prepared pan.<br>Smooth to an even layer.<br>Cool to room temperature.<br>When fully cooled peel from the waxed paper or foil, and cut into 24 (1 inch) squares.<br>Wrap individually in parchment or waxed paper, and store in an airtight container for up to a week.","url":"https://recipe.bluelayer.org/recipe/12044/pumpkin-caramels"},{"id":"11989","title":"Rustic Pumpkin Tiramisu","ingredients":"pumpkin, raw<br>spices, cinnamon, ground<br>spices, ginger, ground<br>cream, fluid, heavy whipping<br>sugars, granulated<br>il villaggio, mascarpone cheese,<br>sugars, powdered<br>syrup, maple, canadian<br>alcoholic beverage, distilled, rum, 80 proof<br>spices, ginger, ground","directions":"Note: you will also need six 8-ounce canning jars.<br>In a medium mixing bowl, mix pumpkin, cinnamon and ginger until combined.<br>In a smaller mixing bowl, beat 1/2 cup whipping cream with white sugar with a handheld mixer until soft peaks form.<br>Gently fold whipped cream mixture into pumpkin mixture.<br>In an additional mixing bowl, combine mascarpone cheese and powdered sugar.<br>Beat until combined, then add the remaining 1/2 cup whipping cream and beat until mixture is thickened.<br>In a small spouted liquid measuring cup, whisk together maple syrup and rum.<br>To assemble: Place two ginger cookies into the bottom of each small jar.<br>Drizzle about 1 tablespoon rum mixture onto cookies.<br>Add pumpkin filling on top of cookies, then top with two additional cookies.<br>Drizzle 1 tablespoon rum mixture onto these cookies as well.<br>Top with the remainder of pumpkin filling.<br>Dollop mascarpone topping onto pumpkin filling and spread evenly.<br>Put lids onto each jar and place in the refrigerator for at least 8 hours (can be made one day ahead).<br>Sprinkle with pumpkin pie spice prior to serving.","url":"https://recipe.bluelayer.org/recipe/11989/rustic-pumpkin-tiramisu"},{"id":"11983","title":"Gramma's Pumpkin Squares Recipe","ingredients":"wheat flour, white, all-purpose, unenriched<br>oats<br>sugars, brown<br>butter, without salt","directions":"Combine till crumbly.<br>Press into ungreased 13x9x2 inch pan.<br>Bake in 350 degrees for 15 min.","url":"https://recipe.bluelayer.org/recipe/11983/grammas-pumpkin-squares-recipe"},{"id":"11936","title":"Pumpkin Pie Breakfast in Jelly Jar","ingredients":"pumpkin, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oats<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>seeds, flaxseed<br>honey<br>spices, cinnamon, ground<br>spices, cloves, ground<br>spices, ginger, ground","directions":"Clean and dry 10 Pint sized Ball jars, lids and rings.<br>Into each jar measure 1/4 C pumpkin, 1/4 C kefit, 1/4 C Scotch oats, 1/4 C coconut, 1 Tbs Flaxseed, ground, 1 Tbs Agave Nectar, 1/4 tsp of each spice.<br>Close with lid and ring.<br>These keep well for a few days in the refridgerator.<br>These also freeze well indefinatly.<br>Breakfast in a Jelly jar make a quick, nutritious breakfast hot or cold!","url":"https://recipe.bluelayer.org/recipe/11936/pumpkin-pie-breakfast-in-jelly-jar"},{"id":"11836","title":"Kids Can Make: Oatmeal Cookie Smoothie","ingredients":"oats<br>raisins, seeded<br>pumpkin, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>yogurt, greek, plain, nonfat<br>sugars, brown","directions":"Add the oats, raisins and pumpkin pie spice to the carafe of a blender and pour in the milk, adding more to cover the oats if needed.<br>Stir completely and set aside until the oats are soft, 15 minutes.<br>Blend on high speed until pureed and smooth, about 1 minute.<br>Add the yogurt, brown sugar and 1 1/2 cups ice, and blend on high speed until smooth, about 30 seconds.<br>Pour into 2 pint glasses.","url":"https://recipe.bluelayer.org/recipe/11836/kids-can-make-oatmeal-cookie-smoothie"},{"id":"11693","title":"Granola","ingredients":"oats<br>salt, table<br>nuts, almonds<br>nuts, pecans<br>nuts, cashew nuts, raw<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sunflower seed kernels, dried<br>seeds, flaxseed<br>seeds, sesame seeds, whole, dried<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>syrup, maple, canadian<br>oil, canola","directions":"Mix all dry ingredients in a large roasting pan.<br>Warm oil and maple syrup together in a 4 cup Pyrex measuring cup in the microwave.<br>Stir, and then drizzle over entire mixture.<br>Stir until evenly coated.<br>Place in a pre-heated 300 degree oven.<br>Bake for 1 hour, stirring every 10 minutes.<br>Turn off the oven.<br>Open the door and let mixture cool before removing from the pan.<br>It will become nice and crunchy!<br>Serve with plain yogurt and fresh fruit or pour a little soymilk over and add fresh apple!<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/11693/granola"},{"id":"11674","title":"Honey and Orange Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)<br>seeds, sunflower seed kernels, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>butter, without salt<br>honey<br>orange juice, raw<br>spices, nutmeg, ground","directions":"Preheat oven to 300.<br>Place popped popcorn and seeds in a large roasting pan.<br>Mix together remaining ingredients and pour over popcorn.<br>toss to mix well.<br>Heat in 300 degree oven for 15 minutes, stirring occasionally.","url":"https://recipe.bluelayer.org/recipe/11674/honey-and-orange-popcorn"},{"id":"11667","title":"Almond Squash Soup Recipe","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>soup, chicken broth or bouillon, dry<br>sugars, brown<br>butter, without salt<br>nuts, almonds","directions":"Thaw the squash in a microwave oven on High for 3 min.<br>Place the squash and chicken broth in a medium saucepan.<br>Bring to a simmer over medium high heat.<br>When the soup is warm, after about 5 min, stir in the brown sugar and butter till melted.<br>Pour into soup bowls and garnish with sliced almonds.<br>Description: \"Soup in a hurry using pre-cooked squash\"<br>NOTES : For more flavor, hot the almond slices in a dry skillet over low heat for about 3 min or possibly till fragrant and golden.<br>Watch carefully because the nuts can burn easily.<br>Without nuts: 66 cals,<br>not many calories to this soup to be begin with.<br>Add in almonds and it exceeds the 30% cff guideline.<br>It's a fast soup and an easy way to serve winter squash in the summer.<br>Try a chiffonade of lemon basil instead of the almonds.","url":"https://recipe.bluelayer.org/recipe/11667/almond-squash-soup-recipe"},{"id":"11618","title":"Creamy Maple-Pumpkin Spread","ingredients":"cheese, parmesan, hard<br>pumpkin, raw<br>sugars, brown<br>syrup, maple, canadian<br>spices, cinnamon, ground","directions":"Combine cream cheese, pumpkin.<br>and brown sugar and beat at medium speed until well blended.<br>Add syrup and cinnamon, and beat until.<br>smooth.<br>Cover, and chill 30 minutes.","url":"https://recipe.bluelayer.org/recipe/11618/creamy-maple-pumpkin-spread"},{"id":"11500","title":"Healthier Pumpkin Chip Cookies","ingredients":"pumpkin, raw<br>sugars, granulated<br>sugars, brown<br>oats<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking soda<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>spices, cinnamon, ground<br>salt, table<br>carob flour<br>peanut butter, smooth style, without salt","directions":"Preheat oven to 375.<br>Put oatmeal in blender/food processor and grind until fine powder.<br>Combine all ingredients.<br>Drop by rounded teaspoons on baking sheets.<br>Bake for 10 minutes on slightly greased sheet pan.<br>Remove from tray immediatly.","url":"https://recipe.bluelayer.org/recipe/11500/healthier-pumpkin-chip-cookies"},{"id":"11423","title":"Pumpkin Peach Smoothie","ingredients":"pumpkin, raw<br>peaches, yellow, raw<br>sugars, granulated<br>milk, buttermilk, fluid, cultured, lowfat<br>yogurt, greek, plain, nonfat<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>water, bottled, generic","directions":"Combine all ingredients in the blender and blend until smooth.","url":"https://recipe.bluelayer.org/recipe/11423/pumpkin-peach-smoothie"},{"id":"11391","title":"Gluten Free Breakfast Bars","ingredients":"nuts, almonds<br>salt, table<br>leavening agents, baking soda<br>oil, olive, salad or cooking<br>sweetener, syrup, agave<br>vanilla extract<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>seeds, sunflower seed kernels, dried<br>nuts, almonds<br>raisins, seeded","directions":"In a small bowl, combine almond flour, salt and baking soda.<br>In a large bowl, combine grapeseed oil, agave and vanilla.<br>Stir dry ingredients into wet.<br>Mix in coconut, pumpkin seeds, sunflower seeds, almond slivers and raisins.<br>Grease an 8x8 baking dish with grapeseed oil.<br>Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly.<br>Bake at 350 for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/11391/gluten-free-breakfast-bars"},{"id":"11318","title":"Toasted Winter Squash Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>salt, table<br>oil, olive, salad or cooking","directions":"Pre-heat oven to 275F.<br>Remove seeds from you favorite winter squash, then rinse and dry them.<br>Toss seeds with salt and olive oil in a medium sized bowl then spread out evenly on a cookie sheet lined with tin foil.<br>Bake on the top shelf of your oven for 45 minutes.<br>Allow to fully cool before serving.","url":"https://recipe.bluelayer.org/recipe/11318/toasted-winter-squash-seeds"},{"id":"11300","title":"Pumpkin Pie Spice II","ingredients":"spices, cinnamon, ground<br>spices, nutmeg, ground<br>spices, ginger, ground<br>spices, cloves, ground","directions":"In a small bowl, mix together cinnamon, nutmeg, ginger and cloves.<br>Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/11300/pumpkin-pie-spice-ii"},{"id":"11269","title":"Simply Spicy Potato Pesto Samosas #5FIX","ingredients":"sauce, pesto, ready-to-serve, refrigerated<br>spices, pepper, red or cayenne<br>potatoes, raw, skin<br>cream, sour, cultured<br>spices, pumpkin pie spice","directions":"Preheat oven to 375 degrees F.<br>1) Heat 3 ounces of pesto, red pepper flakes, and Simply Diced Potato with Onion over medium heat in a 10 skillet for 5-8 minutes or until heated through.<br>Remove from heat.<br>2) Combine remaining pesto sauce and sour cream in a small serving bowl and refrigerate until ready to serve.<br>Here you can add additional hot pepper flakes if you want more spice.<br>3) Press, or roll out pie crusts into squares about 1/4 thick.<br>With a sharp knife, cut each crust into 10 squares.<br>Divide filling up equally among the 20 squares and fold each over on the filling on a diagonal.<br>Firmly press the edges to seal the triangle filled samosas.<br>Place samosas onto a non-stick baking sheet and bake for 20-25 minutes or until golden brown.<br>4) Serve with pesto sour cream dipping sauce.","url":"https://recipe.bluelayer.org/recipe/11269/simply-spicy-potato-pesto-samosas-5fix"},{"id":"11184","title":"Roasted Pumpkin Seeds and Pumpkin","ingredients":"water, bottled, generic<br>salt, table<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>butter, without salt","directions":"Cut pumpkin in half and scoop out seeds.<br>Place cut pumpkin side down on baking dish (which you have added enough water to cover pan 1/4 inch).<br>Place in 350 degree oven and bake until pumpkin is soft.<br>Remove from oven and scoop pumpkin out of skin.<br>Freeze for later use.<br>For the seeds: Preheat oven to 250.<br>Pick through seeds and remove any cut seeds.<br>Remove as much of the stringy fibers as possible.<br>Bring the water and salt to a boil.<br>Add the seeds and boil for 10 minutes.<br>Drain and spread on a kitchen towel and pat dry.<br>Place the seeds in a bowl and toss with melted butter.<br>Spread evenly on a large cookie sheet or roasting pan.<br>Place pan in a preheated oven and roast the seeds for 30 to 40 minutes.<br>Stir every 10 minutes, until crisp and golden brown.<br>Cool the seeds, then shell and eat or pack in airtight containers and refrigerate until ready to eat (let's get real -- these puppies will be gone before they make it to the refrigerator).","url":"https://recipe.bluelayer.org/recipe/11184/roasted-pumpkin-seeds-and-pumpkin"},{"id":"11133","title":"Low Fat Honey Banana Bread","ingredients":"wheat flour, white, all-purpose, unenriched<br>sugars, brown<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>pumpkin, raw<br>bananas, raw<br>honey<br>milk, buttermilk, fluid, cultured, lowfat","directions":"combine the flour, brown sugar, baking powder, baking soda&amp; pie spice, mix well.<br>Add banana, honey&amp; milk.<br>Stir just until the dry ingredients are moistened.<br>Coat an 8x4 inch loaf pan (double recipe if using a larger pan to avoid a drying out the bread).<br>with nonstick cooking spray.<br>Spread the mixture evenly in the pan.<br>Bake@ 325 degrees F for 45 to 50 minutes, or just until a toothpick inserted in the center of the loaf comes out clean.<br>Remove the bread from the oven&amp; let sit for 10 minutes.<br>Invert the loaf onto a wire rack, right side up,&amp; cool before slicing&amp; serving.","url":"https://recipe.bluelayer.org/recipe/11133/low-fat-honey-banana-bread"},{"id":"11126","title":"Pumpkin Butter III","ingredients":"pumpkin, raw<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>sugars, brown<br>pumpkin, raw","directions":"In a medium saucepan over medium heat, mix solid pack pumpkin puree, applesauce, apple juice, brown sugar and pumpkin pie spice.<br>Bring mixture to a boil.<br>Reduce heat, and simmer approximately 1 1/2 hours.<br>Transfer to sterile containers and chill in the refrigerator until serving.","url":"https://recipe.bluelayer.org/recipe/11126/pumpkin-butter-iii"},{"id":"11109","title":"Ham N Swiss Broccoli Quiche Recipe","ingredients":"spices, pumpkin pie spice<br>wheat flour, white, all-purpose, unenriched","directions":"Heat oven to 350 degrees.<br>Prepare pie crust according to package directions filled one-crust pie using 9-inch pie pan.<br>Chill remaining crust for later use.<br>In medium bowl combine half and half, Large eggs, dry mustard and pepper; set aside.<br>Layer ham, cheese, broccoli and onion in pie crust lined pan.<br>Pour egg mix over ham, cheese and broccoli.<br>Bake at 350 degrees for 40 to 50 min or possibly till knife inserted in center comes out clean.<br>Cold 5 min; cut into wedges.<br>Garnish as desired.<br>Chill any remaining quiche.<br>6 to 8 servings.","url":"https://recipe.bluelayer.org/recipe/11109/ham-n-swiss-broccoli-quiche-recipe"},{"id":"11104","title":"Spaghetti Squash Jam","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>sugars, granulated<br>water, bottled, generic","directions":"Bring a large pot of water to a boil.<br>Break the squash on the ground.<br>Wash the squash pieces and remove the seeds from the center, using your hands.<br>Place the squash pieces in the boiling water and cook until the skin comes apart.<br>Remove from the water and place in an ice bath.<br>Using your hands, separate the skin from the flesh and discard any seeds.<br>Remove the flesh and place in shallow bowl.<br>Again with your fingers, separate the flesh into threads.<br>Rinse the threads under cool water and drain well.<br>In a saucepan, over medium heat, combine the sugar and water.<br>Bring to a boil and cook until the mixture is thick.<br>Add the squash and continue to cook until the entire mixture is thick and most of liquid has evaporated Remove from the heat and pour into a bowl and cool completely.","url":"https://recipe.bluelayer.org/recipe/11104/spaghetti-squash-jam"},{"id":"11087","title":"Maple Roasted Squash","ingredients":"squash, winter, butternut, raw<br>oil, olive, salad or cooking<br>salt, table<br>syrup, maple, canadian<br>pumpkin, raw<br>spices, pepper, red or cayenne","directions":"Preheat oven to 425.<br>Line 15 1/2\" x 10 1/2\" jelly roll pan with foil.<br>Place squash in pan; drizzle with oil and sprinkle with salt and toss to combine.<br>Roast squash 15 minutes.<br>Meanwhile, in 1 cup liquid measuring cup, stir maple syrup with spices.<br>Toss squash with maple syrup mixture.<br>Roast 15-20 minutes longer or until fork tender.<br>Spoon squash, along with any pan juices, into serving dish.","url":"https://recipe.bluelayer.org/recipe/11087/maple-roasted-squash"},{"id":"10935","title":"Trail mix","ingredients":"nuts, almonds<br>nuts, cashew nuts, raw<br>nuts, walnuts, english<br>nuts, pecans<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>pineapple, raw, all varieties<br>figs, dried, uncooked<br>spartan, real semi-sweet chocolate baking chips,<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"pre heat oven to 350 F<br>lightly coat nuts and pumpkin seeds with cooking oil<br>spread out on a cookie sheet and bake for 8 to 10 min.<br>lightly salt if desired while hot then cool completely and mix with the rest of ingredients<br>Store covered in a air tight container","url":"https://recipe.bluelayer.org/recipe/10935/trail-mix"},{"id":"10840","title":"Kabocha No Nimono - Stewed Pumpkin/Squash (Japan)","ingredients":"pumpkin, raw<br>water, bottled, generic<br>sugars, granulated<br>soy sauce made from soy (tamari)","directions":"Prepare the pumpkin.<br>Mix the other ingredients together.<br>Place everything in a large frying pan with the skin face down.<br>Bring to a light boil.<br>Reduce heat &amp; place a couple of wet paper towels on top of the pumpkin.<br>(Do not skip this step!<br>).<br>Simmer for about 10-15 minutes until the pumpkin is nicely cooked, but not soft &amp; mushy.","url":"https://recipe.bluelayer.org/recipe/10840/kabocha-no-nimono-stewed-pumpkin-squash-japan"},{"id":"10835","title":"Vegetable Risotto","ingredients":"broccoli, raw<br>squash, summer, zucchini, includes skin, raw<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>peppers, sweet, green, raw<br>soup, chicken broth or bouillon, dry<br>oil, olive, salad or cooking<br>onions, raw<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>water, bottled, generic<br>cheese, parmesan, hard","directions":"Steam broccoli, zucchini, yellow squash and bell pepper for 3 minutes or until crisp tender.<br>Rinse with cold water and set aside.<br>Heat chicken broth in a small saucepan, bring to a boil and then place on low heat.<br>Heat olive oil in a large sauce pan, then add onions.<br>Saute onions for about 3 minutes.<br>Add rice and coat with olive oil, onion mixture.<br>Add wine/water and stir until almost all liquid is absorbed.<br>Add 1/2 cup of hot broth and stir until absorbed, continue to add the broth 1/2 cup at a time, allowing the broth to absorb before each addition.<br>Continue to stir.<br>This takes about 20 minutes.<br>After liquid is absorbed, remove from heat and stir in cheese, add steamed vegetables and serve.","url":"https://recipe.bluelayer.org/recipe/10835/vegetable-risotto"},{"id":"10750","title":"Dianes Butternut Squash Soup","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt<br>soup, chicken broth or bouillon, dry<br>onions, raw<br>butter, without salt<br>sugars, brown<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spices, pepper, black<br>spices, nutmeg, ground","directions":"Prepare the squash by quartering, then cut off the ends and scrape out the seeds.<br>Peel the squash with a vegetable peeler or sharp knife.<br>Be very careful!<br>The squash rind is tough and awkward to work with.<br>Cut the peeled squash into 2-inch chunks.<br>Place into a large sauce pan or Dutch oven and add the broth.<br>Cover and bring to a boil.<br>Reduce heat to low and boil until tender, about 15-20 minutes.<br>While squash is cooking, in a large skillet, place the diced onion, butter, brown sugar and salt.<br>Saute onion over medium-high heat until golden brown and caramelized, about 15 minutes.<br>Remove from heat and stir into the cooked squash.<br>In a blender container, blend squash, onions and liquid in 2 or 3 batches.<br>Liquefy until smooth.<br>Be very careful when blending the hot mixture!<br>Only fill the blender container about half full, and watch out for hot liquid burping around the lid.<br>Voice of experience speaking here.<br>Pour mixture into a large saucepan or Dutch oven as you blend each batch.<br>When all is blended, add the evaporated milk, black pepper and nutmeg if using.<br>Taste and add salt if needed.<br>Heat on low, stirring often, until heated through.<br>This soup is hearty, rich, velvety and smooth.<br>Serve as an entree with hot garlic bread.<br>Yum!","url":"https://recipe.bluelayer.org/recipe/10750/dianes-butternut-squash-soup"},{"id":"10744","title":"Spiced Pumpkin Butter Spread","ingredients":"pumpkin, raw<br>spices, cinnamon, ground<br>lemon juice, raw<br>spices, nutmeg, ground<br>spices, ginger, ground<br>salt, table<br>sugars, brown","directions":"Place all ingredients into a large slow cooker.<br>Stir to combine.<br>Cover with the lid and cook on low for 3 hours.<br>Stir every 30 minutes.<br>Remove the lid and continue cooking on low for 1 hour or until thick.<br>Turn off the heat.<br>Allow to cool.<br>Place in airtight containers and store in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/10744/spiced-pumpkin-butter-spread"},{"id":"10667","title":"Sunflower Seed Mix. Back to School","ingredients":"seeds, sunflower seed kernels, dried<br>nuts, pine nuts, dried<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>raisins, seeded<br>cranberries, dried, sweetened","directions":"Measure the ingredients into a paper bag, fold over the top of the bag, and shake to mix.<br>Store the mixture in an airtight container.<br>Divide for kids lunches into small baggies or small containers.","url":"https://recipe.bluelayer.org/recipe/10667/sunflower-seed-mix-back-to-school"},{"id":"10645","title":"Pumpkin Spice Ganache","ingredients":"spartan, real semi-sweet chocolate baking chips,<br>pumpkin, raw<br>cream, fluid, heavy whipping","directions":"Chop the chocolate.<br>Put chocolate and pumpkin pie spice into a bowl.<br>Bring cream to a boil in a saucepan and pour over the chocolate/spice mix.<br>Stir until you have a homogeneous mixture.<br>Pour onto your espresso drink or hot chocolate or drizzle on ice cream or smores.","url":"https://recipe.bluelayer.org/recipe/10645/pumpkin-spice-ganache"},{"id":"10626","title":"Fiesta Chicken Casserole","ingredients":"spices, pumpkin pie spice<br>sauce, salsa, ready-to-serve<br>soup, cream of chicken, canned, condensed<br>cream, sour, cultured<br>cheese, cheddar<br>corn, sweet, white, raw<br>chicken, broiler or fryers, breast, skinless, boneless, meat only, raw<br>beans, snap, green, raw","directions":"Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle.<br>Stir the salsa, soup, sour cream, cheese, corn, chicken and beans in a large bowl.<br>Spoon the chicken mixture into a 13 x 9 x 2-inch baking dish.<br>Unfold the pie crusts on a lightly floured surface.<br>Lay the crusts side-by-side so that they overlap by about 3 inches in the center.<br>Press the seam to seal.<br>Roll the pie crust into a 14 x 10-inch rectangle.<br>Place the pie crust over the chicken mixture.<br>Trim the excess crust from the edge.<br>Cut several slits in the crust.<br>Bake at 400F.<br>for 40 minutes or until the crust is golden brown.","url":"https://recipe.bluelayer.org/recipe/10626/fiesta-chicken-casserole"},{"id":"10595","title":"Spicy Pepitas","ingredients":"pumpkin, raw<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>spices, cumin seed<br>spices, chili powder<br>salt, table","directions":"Preheat the oven to 375 degrees.<br>Toss all of the ingredients together in a bowl.<br>Spread on a baking sheet and bake 5 minutes, or until lightly browned, shaking the pan once or twice.<br>Serve","url":"https://recipe.bluelayer.org/recipe/10595/spicy-pepitas"},{"id":"10532","title":"Cornmeal Crackers with Pumpkin Seeds","ingredients":"cornmeal, degermed, unenriched, yellow<br>wheat flour, white, all-purpose, unenriched<br>seeds, pumpkin and squash seeds, whole, roasted, without salt<br>salt, table<br>sugars, granulated<br>spices, pepper, red or cayenne<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a large skillet, stir the cornmeal over moderate heat, shaking the pan occasionally, until lightly toasted, about 2 minutes.<br>Transfer to a plate to cool.<br>In a medium bowl, combine the cornmeal with the flour, 1/2 cup of the pumpkin seeds, the salt, sugar and crushed red pepper.<br>Using your fingers, work the butter into the cornmeal mixture until incorporated.<br>Mix in the milk, pressing the dough with your hands to form a ball; add a little more milk if necessary.<br>Cover the dough and refrigerate until chilled and firm, about 1 hour.<br>Preheat the oven to 350.<br>Butter 2 baking sheets.<br>Pinch off 1-inch pieces of dough and roll into balls.<br>Arrange the balls on the baking sheet and press into 2-inch rounds with a flat-bottomed glass.<br>Press the remaining 1/4 cup of pumpkin seeds into the rounds.<br>Bake the crackers for about 10 minutes, or until browned around the edges.<br>Let cool for 5 minutes, then transfer to a large plate.<br>Serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/10532/cornmeal-crackers-with-pumpkin-seeds"},{"id":"10255","title":"PUMPKIN SMOOTHIE","ingredients":"1 3/4 cups pumpkin, canned -- chilled<br>12 ounces evaporated skim milk -- chilled<br>1 1/2 cups orange juice<br>1/2 cup banana -- sliced<br>1/3 cup brown sugar, packed","directions":"Location all substances within just blender and merge perfectly. If preferred, provide previously mentioned ice and sprinkle with cinnamon. Serves 6.<br>Unique variation: V1296","url":"https://recipe.bluelayer.org/recipe/10255/pumpkin-smoothie"},{"id":"9553","title":"GODMOTHER","ingredients":"Close this  as a result of midnight or switch  into a pumpkin.<br>1 1/2  ounces vodka<br>3/4  ounce amaretto<br>1. Fill an aged-shaped glass with ice.","directions":"2. Pour vodka and amaretto.<br>Unique variation: V594","url":"https://recipe.bluelayer.org/recipe/9553/godmother"},{"id":"8920","title":"Webpage 204 Of 245","ingredients":"- * 1 c. canned pumpkin<br>- * 1 1/2 c. sifted flour<br>- * 1/2 tsp. salt<br>- * 1/2 tsp. cinnamon<br>- * 1/2 tsp. nutmeg<br>- * 1 tsp. soda<br>- * 1 c. chopped walnuts","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Mixture oil and 2 sugars. Stir within crushed eggs and pumpkin. Sift dry elements alongside one another. Incorporate and then stir in just mad. Pour batter into greased and floured<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8920/webpage-204-of-245"},{"id":"8919","title":"Pumpkin Bread","ingredients":"- * 1 cup all-motive flour<br>- * 1 1/2 tsp baking powder<br>- * 1 tsp pumpkin pie spice<br>- * 1/2 cup brown sugar, firmly packed<br>- * 2 Tb vegetable oil<br>- * 2 eggs<br>- * 1/2 cup pumpkin (canned)<br>- * 4 Tb raisins or dried currants, finely chopped","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Inside lower bowl merge flour, baking powder and pumpkin pie spice; preset apart. Inside med. blending bowl merge brown sugar and oil; fight right until very well blended. Battle i<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8919/pumpkin-bread"},{"id":"8671","title":"PUMPKIN DESSERT CAKE","ingredients":"- 3 eggs<br>- 1 (15 oz.) pumpkin can (Littys)<br>- 1 adhere melted margarine<br>- 2 c. flour<br>- 2 tsp. baking powder<br>- 1 tsp. baking soda<br>- 1/2 tsp. salt<br>- 1 tsp. cinnamon<br>- 3 oz. product cheese<br>- 6 tbsp. butter<br>- 1 tsp. vanilla<br>- 1 tbsp. milk<br>- 2 or 3 c. powdered sugar","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>--Product CHEESE FROSTING-- Mixture all elements and spread upon cooled cake.<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8671/pumpkin-dessert-cake"},{"id":"8581","title":"PUMPKIN CAKE ROLL","ingredients":"- 3 eggs<br>- 1 c. sugar<br>- 2/3 c. cooked pumpkin<br>- 1 tsp. lemon juice<br>- 3/4 c. flour<br>- 1 tsp. baking powder<br>- 2 tsp. cinnamon<br>- 1 tsp. ginger<br>- 1/2 tsp. nutmeg<br>- 1/2 tsp. salt<br>- 1 c. confectioners' sugar<br>- 2 pkgs. (3 oz. just about every) product cheese<br>- 4 tbsp. butter<br>- 1/2 tsp. vanilla","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>To deliver cake, overcome eggs within blending bowl at significant rate for 5 minutes; combat within sugar until finally combined. Stir within just pumpkin and lemon juice. Mix flo<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8581/pumpkin-cake-roll"},{"id":"8435","title":"PUMPKIN CAKE","ingredients":"- 2 c. pumpkin<br>- 3 c. sugar<br>- 1 c. oil<br>- 3 eggs<br>- 3 c. flour<br>- 1/2 tsp. salt<br>- 1/2 tsp. baking powder<br>- 1 tsp. floor cloves<br>- 1 tsp. cinnamon<br>- 1 tsp. nutmeg<br>- 1 tsp. baking soda<br>- 8 or 9 inch pans (except if getting Teflon) or 2 loaf pans. Grime with powdered sugar.","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Mixture with each other inside 1 bowl the pumpkin, sugar, oil and eggs. Within just a further bowl, sift and mixture collectively the being elements. Combination the 2 bowls with e<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8435/pumpkin-cake"},{"id":"8418","title":"PUMPKIN CHEESECAKE","ingredients":"- 3/4 c. graham cracker crumbs<br>- 3 tbsp. melted butter<br>- 1 tsp. cinnamon<br>- 2 tbsp. firmly packed brown sugar<br>- 3 tbsp. chopped pecans (opt.)<br>- 4 (8 oz.) product cheese<br>- 1/4 c. sugar or firmly packed brown<br>- sugar<br>- 3 eggs<br>- 2 tbsp. flour<br>- 1 (30 oz.) can pumpkin pie merge<br>- 1/4 c. chopped pecans or walnuts","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Preheat oven to 325 stages. Grease 9 inch spring sort pan or spray with non- adhere spray. Incorporate crust components and line facets and backside of pan. Battle product cheese w<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8418/pumpkin-cheesecake"},{"id":"7983","title":"Emeril's Southwest Seasoning","ingredients":"- 1/2 cup shelled pumpkin seeds<br>- 1/4 cup shelled pistachio crazy<br>- 1/4 cup roasted pine ridiculous<br>- 2 poblano peppers<br>- 1 medium onion, quartered<br>- 1 teaspoon chili powder<br>- 1 teaspoon flooring cumin<br>- 1/2 teaspoon salt<br>- 1 tablespoon tamarind paste<br>- 1 tablespoon dim cane or corn syrup<br>- 1 teaspoon distilled white vinegar<br>- 1 cup furthermore 1 tablespoon olive oil<br>- 1/2 cup chicken stock<br>- 1/2 cup hefty product","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Preheat the oven to 400 concentrations F. Position the insane, peppers, and onions upon a baking sheet. Drizzle with 1 tablespoon olive oil. Roast for 10 to 15 minutes. Remove towards the oven and peel, seed and chop the.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7983/emerils-southwest-seasoning"},{"id":"7980","title":"Salad:","ingredients":"- 2 corn tortillas<br>- 1 high (or 2 tiny) heads romaine lettuce, rinsed and spun dry<br>- 1/3 cup finely grated Cotija cheese<br>- 1/2 cup pepitas (roasted pumpkin seeds)<br>- 2 ounces of cilantro pepita dressing upon every salad. Sprinkle just about every dish with Cotija cheese and tortilla strips.","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Roasted crimson bell pepper, peeled and slash into julienne strips Destination all dressing components unless cilantro, mayonnaise and water inside of a a blender of food items processor. Combine almost 10 seconds, then .<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7980/salad"},{"id":"7979","title":"El Torito's Enchilada Sauce","ingredients":"- 2 medium Anaheim chiles, roasted, peeled and seeded<br>- 1/3 cup roasted pepitas (pumpkin seeds)<br>- 2 garlic cloves, peeled<br>- 1/4 tsp. flooring black pepper<br>- 1 tsp. salt<br>- 12 oz. salad oil<br>- 1/4 cup pink wine vinegar<br>- 5 Tbs. grated Cotija cheese (look at take note)<br>- 2 reduced bunches cilantro, stemmed<br>- 1 1/2 cup mayonnaise<br>- 1/4 cup water","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Cook until done and season to taste.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7979/el-toritos-enchilada-sauce"},{"id":"7907","title":"Cheesecake Manufacturing facility Pumpkin Cheesecake","ingredients":"- 1 lb. cheddar cheese<br>- 2 cups evaporated milk<br>- 1ˆ’1/2 Teaspoon salt<br>- 1ˆ’1/2 tsp. dry mustard<br>- 2 crushed eggs","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Slash cheese into very little sections and soften within double boiler. Anytime melted, include evaporated milk, salt and mustard. Remove towards warm and stir within eggs. Return to double boiler and stir and cook right.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7907/cheesecake-manufacturing-facility-pumpkin-cheesecake"},{"id":"7407","title":"CINCINNATI CHILI","ingredients":"- 3 cloves garlic, minced<br>- 1 cup beef broth<br>- 2 tablespoons chili powder<br>- 2 tablespoons semisweet chocolate chips<br>- 2 tablespoons purple wine vinegar<br>- 2 tablespoons honey<br>- 1 tablespoon pumpkin pie spice<br>- 1 teaspoon flooring cumin<br>- 1 teaspoon floor cardamom<br>- 1 teaspoon floor cloves<br>- Salt and recently floor black pepper to flavor<br>- 1 pound cooked pasta of your option<br>- 4 cups American or Cheddar cheese, shredded","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7407/cincinnati-chili"},{"id":"7349","title":"PUMPKIN SOUP","ingredients":"- 2 tablespoons butter<br>- 3 cups chicken broth","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7349/pumpkin-soup"},{"id":"7085","title":"Squash Pie","ingredients":"- 2 c. squash<br>- 1 c. milk<br>- 1 egg<br>- 1/2 c. sugar<br>- 1/4 tsp. salt<br>- 1 tsp. cinnamon<br>- 1/2 tsp. nutmeg","directions":"1. Unique step: getting wintertime squash rather of pumpkin. It is rather finer within just texture<br>2. Unique step: than pumpkin, and greatest men and women try it to be highly developed in just style.<br>3. Unique step: Whenever squash is chosen for pies, it ought to be penned inside of the exact same route<br>4. Unique step: as pumpkin.<br>5. Unique step: SQUASH PIE","url":"https://recipe.bluelayer.org/recipe/7085/squash-pie"},{"id":"7084","title":"Pumpkin Pie No 2","ingredients":"- 2 c. pumpkin<br>- 3 eggs<br>- 1/2 c. sugar<br>- 1/4 tsp. salt<br>- 1 tsp. cinnamon<br>- 1/2 tsp. cloves<br>- 1/2 tsp. nutmeg","directions":"1. Unique step: PUMPKIN PIE NO. 2<br>2. Unique step: 1-1/2 c. milk<br>3. Unique step: Plan the pumpkin as directed inside of Artwork. 65 and incorporate the milk to it. Combat the eggs and insert to them the sugar, salt, and spices. Stir this into the mix. Fill partially baked pie crust and bake in just a mild oven until eventually the combination is mounted and the crust is baked. Provide simple or spread a layer of whipped product more than the pie once it includes cooled.","url":"https://recipe.bluelayer.org/recipe/7084/pumpkin-pie-no-2"},{"id":"7083","title":"Pumpkin Pie No 1","ingredients":"- 1 c. milk<br>- 1 egg<br>- 1/2 c. sugar<br>- 1/2 tsp. salt<br>- 1/4 tsp. ginger<br>- 1 tsp. cinnamon<br>- 1/4 tsp. cloves<br>- 1 Tb. corn starch","directions":"1. Unique step: 166 / 173<br>2. Unique step: be built at any period of the 12 months. Often pumpkin is dried or canned inside of the home or commercially for this cause. Then, as well, pumpkins might be held all wintertime if they are retained inside a neat, dry point and are not bruised whenever put absent.<br>3. Unique step: PUMPKIN PIE NO. 1<br>4. Unique step: 1-1/2 c. pumpkin<br>5. Unique step: The planning of the pumpkin is the very first action within just the creating of","url":"https://recipe.bluelayer.org/recipe/7083/pumpkin-pie-no-1"},{"id":"6566","title":"Pumpkin Bread with Streusel Topping","ingredients":"• 1 2/3 cup All-motive flour, sifted<br>• 1 1/3 cup Granulated sugar<br>• 1/4 tsp Baking powder<br>• 1/2 tsp Vanilla<br>• 1 tsp Baking soda<br>• 2 Eggs<br>• 1/8 tsp Salt<br>• 1 cup Pumpkin puree<br>• 1/2 tsp Cinnamon<br>• 1/3 cup Sherry<br>• 1/2 tsp Nutmeg<br>• Orange slices, for garnish<br>• 1/3 cup Butter, softened<br>• 2/3 cup Brown sugar, packed<br>• 1/2 tsp Flooring ginger<br>• 2 tbsp Butter<br>• 1/4 cup Cutped walnuts<br>• 3 1/2 tbsp All-cause flour<br>• Resultsp in one 9-via-5-inch loaf","directions":"1. Planning season: 30 min. Baking period: 50 to 60 min. Oven Temperature: 350°F 1. Sift jointly dry substances.<br>2. Mounted apart. 2. Cream butter with sugar until gentle and fluffy. Add vanilla, eggs and pumpkin puree.<br>3. Fight effectively. 3. Combine pumpkin mix with flour mix and sherry. Mixture precisely until substances are mixed.<br>4. 4. Pour into a greased and floured 9-by way of-5-inch loaf. 5. For streusel, cream butter with sugar.<br>5. Cover flour and ginger. Mix with fingers to style reduced crumbles. Add walnuts. 6. Sprinkle streusel topping lightly about batter.<br>6. 7. Bake at 350°F for 50 to 60 minutes. 8. Awesome on rack for 10 minutes. Remove in opput to pan. Serve heat or at house temperature.<br>7. Garnish with orange slices, if preferred. The \"LaRK\" (Cooking, WP51, Chatter) ~-- EZPlace V2.2 Origin: \"LaRK's\" Place (1:343/26.3) View moreover #52.<br>8. Towards: Lawrence Kellie To: Cindy Vincent Msg #52, Mar-22-93 05:54:00 Place: Re: I have to have recipes!!<br>9. 1 recipe","url":"https://recipe.bluelayer.org/recipe/6566/pumpkin-bread-with-streusel-topping"},{"id":"6512","title":"PUMPKIN Espresso LOAF Groups: Breads, Veggies","ingredients":"• 1/3 cup Shortening<br>• 2 1/2 tsp Baking powder<br>• 1 cup Brown sugar, packed<br>• 1/2 tsp Salt<br>• 2 Eggs<br>• 1/2 tsp Ginger<br>• 1 cup Canned pumpkin<br>• 1/2 tsp Cinnamon<br>• 1/4 cup Milk<br>• 1/2 tsp Baking soda<br>• 1 cup Flour<br>• 1/4 tsp Flooring cloves<br>• 1 cup Entire wheat flour<br>• 1/3 cup Pumpkin seeds, cutped","directions":"1. Cream shortening and sugar. add eggs, one at a period, fight nicely at the time every single. Stir in just pumpkin and milk.<br>2. Stir jointly dry components. include to pumpkin mix. Fight 1 minutes with electricup powered mixer. stir inside of seeds.<br>3. Bake in just greased loaf pan at 350°F for 55-60 minutes. Amazing 10 minutes. remove versus pan. Cool.<br>4. Wrap, keep right away. Tends to make 1.","url":"https://recipe.bluelayer.org/recipe/6512/pumpkin-espresso-loaf-groups-breads-veggies"},{"id":"6255","title":"PUMNPKIN BREAD - PAN-1","ingredients":"• XKGR41A Put on Fifield<br>• 1 tbsp Butter<br>• 2 1/4 cup Bread flour<br>• 1/4 cup Pumpkin; cooked and mashed<br>• 1 tbsp Sugar<br>• -(1 4/5 oz)<br>• 1 tbsp Dry milk<br>• 3/4 cup Water<br>• 1 tsp Salt<br>• 1 tsp Dry yeast","directions":"1. Bake (Immediate) method could be applied. House all elementsp (unless of course liquids and yeast) inside of the bread pan.<br>2. Add liquid elements. End deal with and Area dry yeast into the yeast holder. Push begin.","url":"https://recipe.bluelayer.org/recipe/6255/pumnpkin-bread-pan-1"},{"id":"6197","title":"Spicy Apricot Oat Muffins","ingredients":"• 2 cup Unbleached flour, sifted<br>• 1/2 cup Sugar<br>• 3 tsp Baking powder<br>• 1 tsp Salt<br>• 2 tsp Pumpkin pie spice<br>• 1/2 cup Easy-cooking oats<br>• 1 cup Cutped dried apricots<br>• 1/2 cup Cutped walnuts<br>• 2 Substantial eggs, a bit beaten<br>• 1 1/3 cup Milk<br>• 1/4 cup Vegetable oil","directions":"1. Sift jointly flour, sugar, baking powder, salt and pumpkin pie spice into weighty mixing bowl. Stir in oats, apricots, and walnuts.<br>2. Mix eggs, milk and oil in just minor bowl; mix perfectly. Add all at the moment to dry elements, stirrin just plenty of to moisten.<br>3. Spoon batter into greased 3-inch muffin-pan cups, fill 2/3rds entire. Bake inside 350 level F. oven 30 minutes or until finally golden brown.<br>4. Serve warm with butter and handmade jam or jelly.","url":"https://recipe.bluelayer.org/recipe/6197/spicy-apricot-oat-muffins"},{"id":"6181","title":"Pumpkin Oat Muffins","ingredients":"• 1 cup Unbleached flour, sifted<br>• 2 tsp Baking powder<br>• 1 tsp Pumpkin pie spice<br>• 1/4 tsp Baking soda<br>• 1/2 tsp Salt<br>• 3/4 cup Canned, mashed, pumpkin<br>• 1/2 cup Brown sugar, packed<br>• 1 Superior egg, a little bit beaten<br>• 1/4 cup Milk<br>• 1/4 cup Vegetable oil<br>• 1 cup Effortless-cooking oats<br>• 1/2 cup Raisins<br>• Crumb topping","directions":"1. Sift collectively flour, baking powder, pumpkin pie spice, baking soda and salt; fastened apart. Combint pumpkin, brown sugar, egg, milk, oil, oatsp and raisins in just bowl; mix effectively.<br>2. Add dry elementsp all at at the time, stirring specifically plenty of to moisten. Spoon batter into grease 3-inch muffin-pan cups, filling 2/3rds complete.<br>3. Sprinkle with crumb topping. Bake inside 400 level F. oven 18 to 20 minutes or till golden brown. Serve incredibly hot with home made jelly or jam.<br>4. CRUMB TOPPING: Mix 1/2 cup brown sugar (packed), 1 T unbleached flour, 1/4 t pumpkin pie spice and 2 T butter or month-to-month margarine in just bowl.<br>5. Combine till crumbly.","url":"https://recipe.bluelayer.org/recipe/6181/pumpkin-oat-muffins"},{"id":"6180","title":"Pumpkin Muffins","ingredients":"• 1 cup Unbleached flour, sifted<br>• 2 tsp Baking powder<br>• 1/4 tsp Salt<br>• 1/4 tsp Flooring cinnamon<br>• 1/4 cup Vegetable shortening<br>• 2/3 cup Sugar<br>• 1 Heavy egg<br>• 1/2 cup Canned, mashed pumpkin<br>• 2 tbsp Milk","directions":"1. Sift jointly flour, baking powder, salt and cinnamon; preset apart. Cream with each other shortening and sugar inside mixing bowl until finally ight and fluffy, making use of electricup powered mixer at medium rate.<br>2. Combat in egg. Add pumpkin and milk in tiny bowl. Add dry elementsp alternately with pumpkin mix to creamed mix, stirring perfectly at the time each individual addition.<br>3. Spoon pagger into paper-coated 2 1/2-inch muffin-pan cups, filling 2/3rds total. Bake in just 350 stage F.<br>4. oven 20 minutes or until finally golden brown. Serve hot with butter and do-it-yourself jam.","url":"https://recipe.bluelayer.org/recipe/6180/pumpkin-muffins"},{"id":"6179","title":"Pumpkin Bread","ingredients":"• 3 1/2 cup Unbleached flour; sifted<br>• 1 1/2 cup Light-weight brown sugar; packed<br>• 1 1/2 cup Sugar; granulated<br>• 2 tsp Baking soda<br>• 1 1/2 tsp Salt<br>• 1 tsp Cinnamon; floor<br>• 1/2 tsp Nutmeg; flooring<br>• 4 Eggs; large<br>• 1 cup Salad oil<br>• 2/3 cup Water<br>• 2 cup Pumpkin; mashed, canned<br>• 1 cup Raisins<br>• 1 cup Walnuts; cutped","directions":"1. Preheat the oven to 375°F, and grease 3 medium (8 1/2 X 4 1/2) loaf pans, sprinkling a minimal brown sugar in just just about every.<br>2. Mix all the dry substances in just a high bowl and design a effectively in just the centre. Crack inside the 4 eggs and add the salad oil, water and pumpkin.<br>3. Combat appropriately until eventually effectively mixed, then add the raisins and crazy. Pour into the penned pans.<br>4. Bake 1 hour and 15 minutes or until finally a cake tester or picket decide on added in the heart will come out contemporary.<br>5. Amazing for 5 minutes in the pans prior to turning on to twine racks to cool. Take note: This bread can be wrapped inside aluminum foil and frozen extremely satisfactorily.","url":"https://recipe.bluelayer.org/recipe/6179/pumpkin-bread"},{"id":"6165","title":"Grand Winner Pumpkin Bread","ingredients":"• 3 1/3 cup Unbleached flour; sifted<br>• 4 tsp Pumpkin pie spice<br>• 2 tsp Baking soda<br>• 1 tsp Baking powder<br>• 1 1/2 tsp Salt<br>• 2 2/3 cup Sugar<br>• 2/3 cup Cooking oil<br>• 4 Eggs; large<br>• 2 cup Pumpkin; mashed, canned, 1cn<br>• 2/3 cup Water<br>• 2/3 cup Cutped dates","directions":"1. Stir the flour, pumpkin pie spice, baking soda, baking powder, and salt Web page 28 collectively inside a very low bowl and preset apart.<br>2. Beat the sugar and oil with each other in a medium mixing bowl, utilizing an electrical mixer established on large, until gentle and fluffy.<br>3. Add the eggs, one at a year conquering very well as soon as every single addition, and then fight inside the pumpkin.<br>4. Cover the dry elementsp alternately with the water to the sugar mix, overcoming effectively immediately after every single addition, making use of a mixer established on smallall tempo.<br>5. Stir in just the dates and pour the batter into 2 greased 9 X 5 X 3-inch loaf pans. Bake inside of a preheated 324 stage F.<br>6. oven for 55 minutes or until eventually a cake tester or wood decide on added inside the centre arrives out fresh.<br>7. Awesome in just the pans on twine racks for 10 minutes, then remove in opput to the pans and commence cooling on the racks.","url":"https://recipe.bluelayer.org/recipe/6165/grand-winner-pumpkin-bread"},{"id":"6070","title":"Garlic & herb mayonnaise","ingredients":"substances<br>1 garlic clove, beaten with salt<br>250g/9oz mayonnaise<br>1 tablespoon chopped contemporary chives<br>1 tablespoon chopped contemporary flat-leaf parsley<br>1 tablespoon recently squeezed<br>lemon juice","directions":"First, incorporate the overwhelmed garlic with the mayonnaise and the getting.<br>Then, incorporate perfectly and chill in advance of serving. This mayonnaise is least complicated applied out of the blue simply because of the clean herbs. substances dips, dressings, sauces and shares French vinaigrette will make 150ml/5fl oz.<br>Then, blend all the substances within just a 2 tablespoons pink or white wine vinegar 125ml/4fl oz gentle olive oil 1 teaspoon Dijon mustard 1 garlic clove pinch of sugar salt and recently floor black pepper screw-final glass jar. Safe the lid firmly, and shake vigorously. Depart to infuse for 2 several hours.<br>Then, remove the garlic clove, then go away the vinaigrette right away prior to employing. It will hold for up to a 7 days if saved inside the fridge. Lemon mustard vinaigrette helps make 150ml/5fl oz 1 teaspoon Dijon mustard 3 tablespoons contemporary lemon juice 125ml/4fl oz excess virgin olive oil salt and recently flooring black pepper.<br>Then, inside a lower bowl, whisk the mustard and lemon juice with each other.<br>Then, whisking consistently, gradually drizzle inside of the olive oil until eventually all the things is put together and an emulsion kinds. Year with salt and pepper, and make it possible for stand for 30 minutes.<br>Then, retain the services of specifically absent, or retail outlet within just a glass jar with a limited-fitting lid within the fridge for up to a 7 days. Shake nicely ahead of employ the service of. Discrepancies.<br>Then, insert finely chopped contemporary herbs this kind of as parsley, basil, marjoram and mint.<br>Then, sprinkle within some rinsed and exhausted capers, or some finely sliced gherkins or diced shallots.<br>Then, insert 11⁄2 tablespoons roasting juices, with the oil worn out, if employing the dressing for a meat salad. Seek the services of immediately absent. dips, dressings, sauces and shares Béchamel sauce generates 450ml/3⁄4pt substances 450ml/3⁄4pt milk 1 bay leaf 10 entire black peppercorns 1 reduce onion, in excess of 1cm/1⁄2within thick 50g/2oz butter 25g/1oz undeniable flour salt and recently floor black pepper.<br>Then, put the milk inside a hefty saucepan in excess of a very low warmth, and include the bay leaf, peppercorns and onion. Cook for regarding 5 minutes, permitting it appear slowly but surely to simmering place. Remove the pan in opposition to the warm, and tension the milk into a jug, discarding the flavourings.<br>Then, soften the butter carefully within a individual pan. As shortly as the butter melts, include the flour and, about a medium warmth, stir rather vigorously employing a picket spoon to deliver a soft paste, or roux.<br>Then, insert the milk a tiny at a year, stirring vigorously involving each and every addition. Any time around 50 percent the milk is in just, replace to a whisk and start out including even more milk at a year, whisking briskly, right until all the milk includes been supplemental.<br>Then, eradicate the warm to reduced, and allow for the sauce simmer carefully for 5 minutes, whisking at times. Period with salt and pepper. Barbecue sauce can make 600ml/1pt 2 tablespoons vegetable oil 1 onion, finely chopped 3 garlic cloves, minced 225ml/8fl oz tomato ketchup or tomato sauce 350ml/12fl oz cider vinegar 50ml/2fl oz Worcestershire sauce 75g/3oz golden granulated sugar 1 teaspoon chilli powder 1⁄2 teaspoon cayenne pepper.<br>Then, warm the oil in just a saucepan above a medium warmth. Incorporate the onion and garlic, and sweat carefully, stirring, for over 5 minutes.<br>Then, insert the ketchup or tomato sauce, vinegar, Worcestershire sauce, sugar, chilli powder and cayenne.<br>Then, eliminate the warm and simmer, partly protected, for around 20 minutes right up until the sauce includes thickened a little bit. dips, dressings, sauces and shares Tomato sauce produces 600ml/1pt.<br>Then, put the vinegar and combined spice 300ml/10fl oz white vinegar 1 teaspoon blended spice 1.4kg/3lb ripe tomatoes, sliced 25g/1oz salt 100g/4oz golden granulated sugar these kinds of as Demerara within a stainless-metal or enamelled saucepan. Provide to the boil and remove versus the warm. Address and go away to infuse for 3â€\"4 hrs.<br>Then, put the tomatoes within just a independent large saucepan more than a medium warmth, and simmer carefully until finally pulpy.<br>Then, rub the tomato pulp during a sieve into a bowl. Return the strained pulp to the cleaned pan. Insert the salt and simmer carefully right up until the blend thickens. Incorporate the sugar and infused vinegar, stirring till extensively dissolved.<br>Then, proceed simmering, stirring sometimes, until finally the mix is the regularity of whipped product. Pot into incredibly hot sterilized glass jars, and seal tightly (deliver indeed the lids are vinegar-evidence). The tomato sauce will continue to keep for up to 6 weeks. Creamed tomato sauce will make 300ml/10fl oz 6 ripe tomatoes 125ml/4fl oz double product 50ml/2fl oz undeniable yogurt salt and recently floor black pepper.<br>Then, scald the tomatoes inside a bowl of precisely-boiled water for 30 seconds. Peel, then finely chop the flesh.<br>Then, put the tomatoes within a large saucepan, and incorporate 175ml/6fl oz water. Include the pan, and simmer till the sauce is thick and creamy.<br>Then, stir within just the product and yogurt. Period with salt and pepper, and provide sizzling or hot. dips, dressings, sauces and shares Chicken stock produces 1.8 litres/3pt 1 x 1kg/21⁄4lb uncooked chicken carcass 100g/4oz carrot, coarsely chopped 100g/4oz celery, coarsely chopped 200g/7oz onion, coarsely chopped 3 garlic cloves 1 teaspoon salt 1 bouquet garni.<br>Then, put the chicken carcass within just a higher stockpot and go over with 3 litres/ 5pt water. Insert the getting elements, and carry to the boil higher than a significant warmth.<br>Then, skim off any cloudy scum that rises to the appear and, after the scum helps prevent forming, avert the warmth to medium and simmer, found, for 2 several hours. If you desire to eliminate the stock, stir more than a substantial warmth till very low to the demanded total.<br>Then, closely tension all through a high-quality-mesh sieve and go away to amazing. Refrigerate for 8 hrs or right away, then skim off any excess weight against the show up.<br>Then, retail store inside the fridge and hire within just 3 times, or divide into quantities and freeze until finally necessary. Vegetable stock creates 500ml/18fl oz.<br>Then, put the oil in just a enormous casserole dish 1 tablespoon olive oil 2 leeks, somewhere around chopped 2 carrots, chopped 1 celery adhere, chopped 1 very low russet potato, chopped 2 garlic cloves, halved 50g/2oz dried crimson lentils 1 bay leaf 1⁄2 teaspoon peppercorns 1⁄2 tablespoon light-weight soy sauce pinch of dried thyme 6 sprigs of fresh new flat-leaf parsley more than a medium warmth. Sauté the leeks, carrots, celery, potato and garlic right up until a little browned. Include 1.2 litres/2pt water and the becoming.<br>Then, deliver to the boil, then avert the warmth and simmer, acquired, for 1 hour. Tension the stock during a great-mesh sieve and depart to great.<br>Then, retailer within just the fridge and employ the service of in 3 or 4 times, or divide into quantities and freeze right up until necessary. 2.7kg/6lb beef bones 1 huge onion, sliced dips, dressings, sauces and shares Beef stock creates 1.8 litres/3pt 8 full black peppercorns 4 sprigs of fresh new flat-leaf parsley 3 massive carrots, chopped 2 celery sticks, chopped 1 substantial tomato 100g/4oz parsnip, chopped 100g/4oz potatoes, cubed 1 bay leaf 1 tablespoon salt 2 teaspoons dried thyme 2 garlic cloves.<br>Then, preheat the oven to 230°C/450°F/Gasoline mark 8.<br>Then, put the beef bones, onion and carrots inside a high shallow roasting pan. Roast in just the oven, figured out, for 30 minutes or right up until the bones are browned, turning often.<br>Then, drain off any pounds. Put the browned bones, onion and carrots within just a enormous stockpot or significant saucepan. Pour 150ml/5fl oz water into the roasting pan and swirl close to the pan. Pour this liquid into the soup pot. Incorporate the celery, tomato, parsnip, potatoes, peppercorns, parsley, bay leaf, salt, thyme and garlic. Pour inside of 2.8 litres/43⁄4pt water.<br>Then, provide the blend to the boil, then skim off any cloudy scum in opposition to the seem. Avert the warm, protect the pan and simmer carefully for 5 several hours, skimming off scum towards period to season as demanded.<br>Then, very carefully worry the stock during a wonderful-mesh sieve. Discard the meat, veggies and seasonings. Depart the stock to great carefully, then skim off any body weight versus the show up and discard.<br>Then, keep the stock inside of the fridge and employ inside of 3 times, or divide into quantities and freeze till demanded. dips, dressings, sauces and shares Fish stock generates 1.8 litres/3pt 2.3kg/5lb fish trimmings 5 onions, quartered 5 celery sticks, together with leaves, chopped 5 sprigs of refreshing flat-leaf parsley 5 bay leaves 1 teaspoon dried thyme 750ml/11/4pt dry white wine salt and recently floor black pepper.<br>Then, put all the substances within just a superior stockpot or major saucepan, and incorporate 3 litres/5pt water. Preset about a significant warm, provide to the boil, then skim off any scum towards the appear.<br>Then, stop the warm and simmer, learned, for regarding 40 minutes, proceeding to skim off scum versus the look as it rises. Meticulously pressure the alcoholic beverages throughout a great-mesh sieve, and discard the seasonings.<br>Then, let to interesting, then refrigerate until eventually essential. Employ the service of upon the very same working day the stock is built, or divide into quantities and freeze till expected. Conversion tables Conversion tables Weights Imperial Approx. metric Imperial Approx. metric related similar 1/2 oz 15g 1oz 25g 11/2 oz 40g 2oz 50g 21/2 oz 60g 3oz 75g 4oz 100g 5oz 150g 6oz 175g 7oz 200g 8oz 225g 9oz 250g 10oz 275g 11oz 300g 12oz 350g 13oz 375g 14oz 400g 15oz 425g 16oz (1lb) 450g 1lb 2oz 500g 11/4 lb 600g 11/2 lb 700g 13/4 lb 850g 2lb 900g 21/2 lb 1.1kg 3lb 1.4kg 31/2 lb 1.6kg 4lb 1.8kg 41/2 lb 2kg 5lb 2.3kg 51/2 lb 2.5kg 6lb 2.7kg 61/2 lb 3kg 7lb 3.2kg 71/2 lb 3.4kg 8lb 3.6kg 81/2 lb 3.9kg 9lb 4.1kg 91/2 lb 4.3kg 10lb 4.5kg The Imperial pound (lb), which is 16 ounces (oz), equals practically 450 grams (g). Oven temperatures ºC ºF Gasoline mark Temperature 130 250 140 275 150 300 160â€\"170 325 180 350 190 375 200 400 210â€\"220 425 230 450 240 475 1/2 Unbelievably neat 1 Fairly awesome 2 Awesome 3 Sizzling 4 Gentle 5 Quite warm 6 Quite incredibly hot 7 Incredibly hot 8 Really incredibly hot 9 Pretty warm Conversion tables Oven temperatures Imperial Approx. metric Imperial Approx. metric related related 1fl oz 25ml 2fl oz 50ml 3fl oz 75ml 31/2 fl oz 100ml 4fl oz 125ml 5fl oz (1/4 pt) 150ml 6fl oz 175ml 7fl oz 200ml 8fl oz 225ml 9fl oz 250ml 10fl oz (1/2 pt) 300ml 12fl oz 350ml 15fl oz (3/4 pt) 450ml 18 fl oz 500ml 20fl oz (1pt) 600ml 30fl oz (11/2 pt) 900ml 35 fl oz (2pt) 1.2 litres 40 fl oz (21/2 pt) 1.5 litres Spoon ways All the dimensions offered inside of the recipes are for position spoonfuls (British Imperial Regular) 1 teaspoon = 5ml 1 tablespoon = 15ml The tablespoon dimensions underneath are identical to virtually 1oz (25g) of the after substances: Breadcrumbs (dried) 3 Breadcrumbs (contemporary) 7 Butter/margarine/lard 2 Cheese, grated (Cheddar) 3 Cheese, grated (Parmesan) 4 Cocoa powder 4 Cornflour/custard powder 21/2 Flour, unsifted 3 Rice (raw) 2 Sugar (granulated, caster) 2 Sugar (icing) 3 Honey/syrup 1 Yeast (dried) 2 index A Alaskan crimson salmon Alaskan salmon chowder 434 Alaskan salmon chowder 434 Alaskan blueberry espresso cake 670 Almond cake 678 Almond chicken casserole 220 Almond friands 669 Almond shortbread 701 Almond slices 704 Almond soup 10 almonds Almond cake 678 Almond chicken casserole 220 Almond friands 669 Almond shortbread 701 Almond slices 704 Almond soup 10 Amaretti 610 Bakewell tart 664 Espresso almond ice-product cake 689 Dutch macaroons 709 Frangipane tart 691 Marzipan 638 Nutty rice salad 111 Trout with almonds 472 Tuna almondine 475 Amaretti 610 anchovies Anchovy &amp; garlic dip 721 Anchovy dip 721 Anchovy tart 163 Traditional Caesar salad 96 Lamb &amp; anchovies with thyme 319 Squid with wine &amp; rosemary 459 Tapenade 724 Anchovy &amp; garlic dip 721 Anchovy dip 721 Anchovy tart 163 Apple &amp; blackcurrant pancakes 557 Apple &amp; Brie omelette 129 Apple &amp; cheddar pie 172 Apple brown betty 692 Apple brownies 707 Apple Charlotte 571 Apple couscous pudding 569 Apple cranberry casserole 250 Apple galettes 687 Apple pie 589 Apple strudel 591 Apple turnovers 661 apples Apple &amp; blackcurrant pancakes 557 Apple &amp; Brie omelette 129 Apple &amp; cheddar pie 172 Apple brown betty 692 Apple brownies 707 Apple Charlotte 571 Apple couscous pudding 569 Apple cranberry casserole 250 Apple galettes 687 Apple pie 589 Apple strudel 591 Apple turnovers 661 Apple-loaded chicken 343 Baked apples inside of honey &amp; lemon 566 Caramelized apple tarts 669 Curried carrot &amp; apple soup 38 Day &amp; apple muffins 678 Grilled apple stack 647 Lemon chocolate cake 682 Hobby fruit &amp; apple foam 604 Pork with apples 296 Potato apple cake 682 Rhubarb &amp; apple cobbler 599 Sly cakes 660 Snow-capped apples 648 Strawberry &amp; apple crumble 575 Strawberry baked apples 567 Waldorf chicken salad 98 Apple-filled chicken 343 Apricot &amp; orange jellies 633 Apricot delice 609 Apricot idiot 602 Apricot soufflé 588 apricots Apricot delice 609 Apricot idiot 602 Apricot &amp; orange jellies 633 Apricot soufflé 588 Armenian stew 239 Chocolate &amp; apricot squares 703 Pork &amp; apricot casserole 191 Simple apricot whip 634 index Spiced fruity couscous 521 Armenian stew 239 Aromatic green casserole 240 Artichoke &amp; prawn cocktail 86 artichokes Artichoke &amp; prawn cocktail 86 Chickpea &amp; artichoke stew 248 Product of artichoke soup 42 Contemporary salad with raspberry vinaigrette 113 Grilled artichoke salad 94 Jerusalem artichoke soup 10 Spinach &amp; artichoke casserole 248 asparagus Asparagus &amp; bean beef 269 Asparagus &amp; chorizo salad 72 Asparagus &amp; potato salad 98 Asparagus cashew stir-fry 481 Broccoli &amp; asparagus fusilli 488 Courgette &amp; asparagus parcels 535 Grilled asparagus &amp; leeks 48 Salmon &amp; asparagus linguine 447 Asparagus &amp; bean beef 269 Asparagus &amp; chorizo salad 72 Asparagus &amp; potato salad 98 Asparagus cashew stir-fry 481 Aubergine cake 552 Aubergine caviar 718 Aubergine, mozzarella &amp; Cheddar hotpot 252 Aubergine with pork &amp; prawns 284 aubergines Aubergine cake 552 Aubergine caviar 718 Aubergine, mozzarella &amp; Cheddar hotpot 252 Aubergine with pork &amp; prawns 284 Brinjal curry 483 Chargrilled kebabs 545 Chunky vegetable chilli 254 Moussaka 312 Pasticcio 512 Ratatouille 529 Ratatouille penne bake 548 Roasted Mediterranean veggies 537 Tunisian greens 526 Turkish lamb stew 310 Autumn barley stew 240 Autumn fruit activity hens 403 Avocado product 87 avocados Avocado product 87 Blue cheese &amp; avocado dip 723 Chilled avocado soup 11 Guacamole 719 Mango &amp; melon ginger salad 656 Spicy avocado dip 718 B bacon perspective as well smoked again bacon Bacon &amp; crack pea soup 11 Bacon-wrapped prawns 71 Bacon-wrapped turkey burgers 385 Baked bean &amp; bacon casserole 192 Banana &amp; pecan salad 114 Beef &amp; stout casserole 182 Tacky potato skins 80 Chicken &amp; bacon kebabs 61 Common Caesar salad 96 Devils upon horseback 74 Recreation pie 171 Liver, bacon &amp; onions 321 Onion tart 161 Pâté en croûte 78 Pork &amp; liver pâté 77 Potato soup 27 Quails with bacon &amp; juniper 398 Sea bass stew 229 Shepherd’s pie 178 Spinach &amp; bacon salad 116 Steak, kidney &amp; mushroom pie 270 Succotash 91 Tomato soup 29 Bacon &amp; lentil stew 192 Bacon &amp; crack pea soup 11 Bacon-wrapped prawns 71 Bacon-wrapped turkey burgers 385 Baked Alaska 595 Baked apples within honey &amp; lemon 566 Baked barley &amp; huge bean casserole 256 Baked bean &amp; bacon casserole 192 Baked bean &amp; vegetable casserole 241 index baked beans Baked bean &amp; bacon casserole 192 Baked bean &amp; vegetable casserole 241 Baked Brie with sunshine-dried tomatoes 126 Baked coconut rice pudding 584 Baked cod with tomatoes 463 Baked Cornish video game hens 402 Baked cranberry pork chops 285 Baked fennel 84 Baked lentil &amp; vegetable stew 249 Baked mozzarella &amp; tomatoes 83 Baked mushrooms 48 Baked peanut tofu 491 Baked potatoes with salsa 536 Baked seafood salad 110 Baked squash casserole 253 Baked filled lobster 445 Bakewell tart 664 baking potatoes Baked potatoes with salsa 536 Tacky potato skins 80 Baklava 688 Bamboo shoot salad 117 bamboo shoots Bamboo shoot salad 117 Very hot &amp; bitter soup 17 Banana cake 672 Banana &amp; chicory salad 119 Banana &amp; pecan salad 114 Banana chocolate chip soufflés 583 Banana custard 596 Banana dosa 570 Banana lassi 609 Banana break 655 bananas Banana cake 672 Banana &amp; chicory salad 119 Banana &amp; pecan salad 114 Banana chocolate chip soufflés 583 Banana custard 596 Banana dosa 570 Banana lassi 609 Banana break 655 Bananas with chocolate marshmallow sauce 652 Bananas with incredibly hot lemon sauce 555 Boozy banana soufflé 565 Brazilian espresso bananas 632 Chocolate banana sundae 633 Unique fruit pancakes 559 Fried bananas 560 Fruity bread pudding 582 Bananas with chocolate marshmallow sauce 652 Bananas with very hot lemon sauce 555 Barbecue sauce 728 Barbecued monkfish 458 barley Autumn barley stew 240 Baked barley &amp; large bean casserole 256 Barley &amp; pine nut casserole 243 Chunky vegetable chilli 254 Scotch broth 29 Barley &amp; pine nut casserole 243 Basil-crammed lamb roast 313 basmati rice Lentil &amp; rice salad 140 Purple fried rice 156 Saffron rice salad 102 Tomato rice 539 Basque tomatoes 116 Basque tuna stew 409 Batter-dipped tofu 482 Bean &amp; celery stew 237 Bean croquettes 137 Beansprout &amp; pepper salad 117 beansprouts Beansprout &amp; pepper salad 117 Chicken chop suey 355 Chicken with beansprouts 375 Chinese prawn salad 108 Gado gado 513 Distinctive chow mein 153 Tofu &amp; broccoli stir-fry 486 Béchamel sauce 728 beef check out as well beef olives and minced beef and stewing beef Asparagus &amp; bean beef 269 Beef &amp; pork ragù 272 Beef &amp; stout casserole 182 Beef carpaccio 60 Beef stroganoff 266 index Beef Wellington 264 Consommé 32 Fillet of beef with porcini &amp; lovable peppers 263 Roast beef &amp; Yorkshire pudding 273 Beef &amp; cabbage pie 170 Beef &amp; lentil soup 21 Beef &amp; pork ragù 272 Beef &amp; pumpkin curry 268 Beef &amp; mushroom burgers 277 Beef &amp; stout casserole 182 beef bones Beef stock 731 Beef carpaccio 60 Beef daube 271 Beef fajitas 259 Beef goulash 258 Beef hotpot 182 beef olives Beef olives within just gravy 275 Beef olives within gravy 275 Beef paprikash 185 Beef satay 72 Beef stock 731 Beef stroganoff 266 Beef, tomato &amp; olive kebabs 276 Beef Wellington 264 beetroot Beetroot &amp; chive salad 113 Beetroot &amp; orange salad 112 Beetroot &amp; yogurt salad 49 Borscht 12 Crimson onion &amp; beetroot soup 36 Beetroot &amp; chive salad 113 Beetroot &amp; orange salad 112 Beetroot &amp; yogurt salad 49 Beetroot fettuccine 518 beetroot pasta Beetroot fettuccine 518 Bermuda cheesecake 676 Black bean &amp; salsa salad 101 black beans Black bean &amp; salsa salad 101 Chunky vegetable chilli 254 black cherries Black cherry crêpes 586 Black cherry crêpes 586 black-eyed beans Merged bean salad 138 blackberries Blackberry batter pudding 580 Bramble scones 680 Pear &amp; blackberry crumble 572 Poppy seed custard with pink fruit 556 Blackberry batter pudding 580 Blackcurrant jelly with coulis 619 blackcurrants Apple &amp; blackcurrant pancakes 557 Blackcurrant jelly with coulis 619 blue cheese Blue cheese &amp; avocado dip 723 Blue cheese hotpot 534 Blue cheese &amp; avocado dip 723 lue cheese hotpot 534 blueberries Alaskan blueberry espresso cake 670 Blueberry sundae 555 Blueberry trifle 613 Creamy puddings 584 Spiced pear &amp; blueberry parcels 567 Summertime berries inside of Champagne jelly 656 Blueberry sundae 555 Blueberry trifle 613 Blushing pears 646 Boozy banana soufflé 565 Borlotti bean salad 102 borlotti beans Borlotti bean salad 102 Blended bean salad 138 Borscht 12 Boston bean soup 12 Bottarga Bottarga spaghetti 155 Bottarga spaghetti 155 Braised Chinese veggies 487 Braised pork slices 295 braising steak Beef daube 271 Bramble scones 680 Brandied chocolate cake 674 Brandy snaps 713 Brandy trifle 637 index Brazil ridiculous Nut roast 507 Brazilian espresso bananas 632 Bread &amp; butter pudding 590 Breaded mushrooms 58 Brie Apple &amp; Brie omelette 129 Baked Brie with solar-dried tomatoes 126 Cheese pie 162 Brinjal curry 483 Wide bean, pea &amp; goat’s cheese salad 145 wide beans Baked barley &amp; wide bean casserole 256 Large bean, pea &amp; goat’s cheese salad 145 Tomato &amp; bean salad 100 broccoli Aromatic green casserole 240 Broccoli &amp; asparagus fusilli 488 Broccoli salad 120 Broccoli with feta &amp; tomato sauce 543 Chicken broccoli casserole 210 Purple curry with cashews 550 Spiced noodle salad 140 Spicy noodle salad 97 Stir-fried broccoli pasta 141 Tofu &amp; broccoli stir-fry 486 Vegetable fritters 59 Vegetable soup 30 Vegetable-loaded conchiglioni 546 Broccoli &amp; asparagus fusilli 488 Broccoli salad 120 Broccoli with feta &amp; tomato sauce 543 Brown fish stew 236 brown rice Brown rice &amp; chicken salad 110 Brown rice stew 238 Cheese &amp; rice casserole 237 Marinated tomato &amp; rice salad 146 Brown rice &amp; chicken salad 110 Brown rice stew 238 Bruschetta 54 Stilton &amp; pear bruschetta 66 Brussels sprouts Aromatic green casserole 240 Autumn barley stew 240 Baked lentil &amp; vegetable stew 249 Chestnut &amp; sprout sauté 494 bulgur wheat Warm bulgur salad 119 Tabbouleh &amp; tofu 502 Veggie burgers 528 Butter bean &amp; chicken casserole 224 butter beans Butter bean &amp; chicken casserole 224 Quinoa &amp; butter beans 498 Tuscan bean &amp; tuna salad 95 Butterfly cakes 675 Butterfly prawns 70 butternut squash Baked squash casserole 253 cabbage Beef &amp; cabbage pie 170 Cabbage soup 45 Cabbage &amp; tofu 489 Duck with leek &amp; cabbage 396 Gado gado 513 Cabbage soup 45 Cabbage &amp; tofu 489 Cajun chicken jambalaya 359 Cajun chicken pasta 158 Cajun lamb with rice 305 Calamari 65 Calamari stew 230 Californian baked pears 657 Californian prawn &amp; scallop stir-fry 410 calves’ kidney Calves’ kidney stew 195 Calves’ kidney stew 195 Camembert Camembert with garlic 124 Cheese pie 162 Camembert with garlic 124 Cappuccino creams 606 cannellini beans French bean soup 18 Tuna &amp; bean salad 104 cantaloupe melon Grilled chicken with sizzling salsa 368 index Melon medley 649 Mango &amp; melon ginger salad 656 Persian melon cups 644 Spiced fruit platter 651 capers Dover sole with capers 435 Feta cheese &amp; capers 124 Caramelized apple tarts 669 caraway seeds Seed cake 676 Carrot &amp; coriander soup 13 carrots Baked bean &amp; vegetable casserole 241 Carrot &amp; coriander soup 13 Curried carrot &amp; apple soup 38 Gado gado 513 Leek &amp; carrot gratin 551 Minestrone soup 23 Mustard carrot salad 114 Spring vegetable stir-fry 532 Tomato &amp; carrot soup 37 Vegetable soup 30 cashew mad Asparagus cashew stir-fry 481 Chinese chicken with cashew crazy 365 Lamb with cashew nut curry 303 Nut roast 507 Purple curry with cashews 550 Casseroled beans &amp; penne 501 Catalan soup 13 cauliflower Cauliflower fritters 62 Cauliflower &amp; walnut soup 14 Gado gado 513 Merged bhajias 74 Oyster &amp; cauliflower stew 226 Vegetable fritters 59 Cauliflower fritters 62 Cauliflower &amp; walnut soup 14 caviar Devilled eggs with caviar 70 Pasta with caviar 134 celery Baked bean &amp; vegetable casserole 241 Bean &amp; celery stew 237 Black bean &amp; salsa salad 101 Celery &amp; Stilton soup 14 Clam chowder 16 Minestrone soup 23 Crammed celery 88 Swiss chicken casserole 211 Vegetable soup 30 Celery &amp; Stilton soup 14 Ceviche 438 Champagne granita 631 Chargrilled kebabs 545 Chargrilled peppers &amp; lovable potatoes 509 Chargrilled pork fillet with apple sauce 282 Cheddar cheese Apple &amp; cheddar pie 172 Cheese &amp; crabmeat casserole 232 Ham &amp; cheese casserole 191 Macaroni cheese 527 Olive cheese balls 56 One-pot macaroni &amp; cheese 239 Cheese &amp; courgette quiche 165 Cheese &amp; crabmeat casserole 232 Cheese &amp; rice casserole 237 Cheese &amp; spinach puffs 83 Cheese pie 162 Cheese-loaded rice balls 145 Tacky garlic bread 80 Tacky potato skins 80 Tacky crammed peppers 55 cherries check out additionally black cherries and glacé cherries and Morello cherries and bitter cherries Cherry clafoutis 667 Cheery moose 605 Purple fruit salad 648 Cherry clafoutis 667 Cherry mousse 605 Cherry pie 592 cherry tomatoes Beef, tomato &amp; olive kebabs 276 Couscous vegetable loaf 511 Duck with tomatoes 389 Cherry turnover 660 chestnut mushrooms Combined mushroom ragout 544 index Chestnut &amp; sprout sauté 494 chestnuts Chestnut &amp; sprout sauté 494 chicken check out on top of that poussins Almond chicken casserole 220 Apple-loaded chicken 343 Brown rice &amp; chicken salad 110 Butter bean &amp; chicken casserole 224 Cajun chicken jambalaya 359 Cajun chicken pasta 158 Chicken &amp; bacon kebabs 61 Chicken &amp; beef satay 350 Chicken &amp; chickpea stew 341 Chicken &amp; crackers casserole 215 Chicken &amp; leek casserole 205 Chicken &amp; pasta broth 216 Chicken &amp; potato bake 206 Chicken &amp; ricotta in just wine 345 Chicken &amp; sausage pie 175 Chicken &amp; sweetcorn stew 216 Chicken &amp; veggies 378 Chicken &amp; vegetable terrine 369 Chicken breasts &amp; balsamic vinegar 373 Chicken broccoli casserole 210 Chicken casserole with yogurt 211 Chicken chop suey 355 Chicken chow mein 353 Chicken green masala 340 Chicken inside peanut sauce 346 Chicken within just spicy yogurt 367 Chicken jalfrezi 381 Chicken korma with green beans 356 Chicken macaroni casserole 209 Chicken macaroni stew 221 Chicken noodle soup 15 Chicken pasanda 208 Chicken peperonata 374 Chicken pie 168 Chicken saltimbocca 75 Chicken soup 15 Chicken stock 730 Chicken tikka 86 Chicken with beansprouts 375 Chicken with ciabatta &amp; Parma ham 336 Chicken with lime stuffing 342 Chicken with sage &amp; lemon 351 Chilli chicken casserole 221 Chinese chicken with cashew outrageous 365 Chinese-style and design chicken 358 Cock-a-leekie 16 Coq au vin 352 Coronation chicken 349 Fragrant saffron chicken 364 Garlic &amp; herb chicken 366 Garlic &amp; lime chicken 380 Garlic &amp; nut butter chicken 338 Grilled chicken with warm salsa 368 Indian charred chicken 371 Indonesian-design satay chicken 339 Jerk chicken 372 Khara masala balti chicken 335 Kung po chicken 354 Medium balti chicken 337 Mulligatawny 24 Mustard chicken 363 One-pot Cajun chicken gumbo 213 One-pot chicken couscous 213 Paella 157 Pan-fried chicken with purple wine sauce 361 Parsley, walnut &amp; orange chicken 332 Pepper chicken with ginger and garlic 333 Peppered chicken pasta 151 Pesto chicken salad 135 Sage chicken &amp; rice 379 Sautéed chicken with herbs 362 Sherry chicken casserole 219 Soy-braised chicken 344 One of a kind chow mein 153 Spiced chicken casserole 205 Spicy masala chicken 377 Swiss chicken casserole 211 Szechuan overwhelmed chicken 92 Tarragon chicken casserole 224 Thai chicken green curry 347 Tortilla chicken casserole 217 Regular fried chicken 348 Tuscan chicken 360 Vietnamese chicken &amp; lovable potato curry 334 Waldorf chicken salad 98 index Heat chicken &amp; feta salad 357 Winter season chicken stew 217 Yellow bean chicken 376 chicken liver Chicken liver pâté 76 Pâté en croûte 78 Chicken &amp; bacon kebabs 61 Chicken &amp; beef satay 350 Chicken &amp; crackers casserole 215 Chicken &amp; leek casserole 205 Chicken &amp; pasta broth 216 Chicken &amp; potato bake 206 Chicken &amp; ricotta in just wine 345 Chicken &amp; sausage pie 175 Chicken &amp; sweetcorn stew 216 Chicken &amp; greens 378 Chicken &amp; vegetable terrine 369 Chicken breasts &amp; balsamic vinegar 373 Chicken broccoli casserole 210 Chicken casserole with yogurt 211 Chicken chop suey 355 Chicken chow mein 353 Chicken green masala 340 Chicken in just peanut sauce 346 Chicken inside spicy yogurt 367 Chicken jalfrezi 381 Chicken korma with green beans 356 Chicken liver pâté 76 Chicken macaroni casserole 209 Chicken macaroni stew 221 Chicken noodle soup 15 Chicken pasanda 208 Chicken peperonata 374 Chicken pie 168 Chicken saltimbocca 75 Chicken soup 15 Chicken stock 730 Chicken tikka 86 Chicken with beansprouts 375 Chicken with ciabatta &amp; Parma ham 336 Chicken with lime stuffing 342 Chicken with sage &amp; lemon 351 Chickpea &amp; artichoke stew 248 Chickpea chole 490 Chickpea salad 138 chickpeas Armenian stew 239 Chicken &amp; chickpea stew 341 Chickpea &amp; artichoke stew 248 Chickpea chole 490 Chickpea salad 138 Falafels 523 Greek-structure chickpea casserole 247 Hummus 725 chicory Banana &amp; chicory salad 119 Orange &amp; chicory salad 120 Child’s birthday cake 671 Chilled avocado soup 11 Chilled cucumber soup 20 Chilled pea soup 26 Chilled noodles &amp; peppers 547 Chilli beef within tortillas 267 Chilli tomato dip 724 Chilli-flavoured pork 299 Chilli-garlic crab sticks 69 Chillies loaded with turkey 386 chillies Chilli beef within tortillas 267 Chilli chicken casserole 221 Chilli-garlic crab sticks 69 Fig &amp; chilli tagliatelle 151 Piperade 131 Chinese cabbage Stewed cabbage hotpot 242 Chinese cabbage soup 35 Chinese chicken with cashew crazy 365 Chinese egg flower soup 43 Chinese lettuce wraps 146 Chinese mushrooms Braised Chinese greens 487 Mushroom &amp; ginger duck 390 Tofu with mushrooms 496 Tofu with mushrooms &amp; peas 541 Chinese prawn salad 108 Chinese spare ribs 292 Chinese-design chicken 358 Chinese vegetable casserole 251 Chive omelette stir-fry 127 chives Beetroot &amp; chive salad 113 Chive omelette stir-fry 127 Chocolate &amp; apricot squares 703 Chocolate &amp; pear crumble 581 index Chocolate banana sundae 633 Chocolate brandy product 634 Chocolate cake 679 Chocolate charlotte 614 Chocolate chip muffins 680 Chocolate product pudding 640 Chocolate crêpes 585 Chocolate crunch biscuits 708 Chocolate éclairs 662 Chocolate fluff 638 Chocolate fudge pudding 600 Chocolate ice-product sandwiches 624 Chocolate meringue pie 665 Chocolate pecan pie 694 Chocolate roulade 681 Chocolate rum pots 623 Chorizo sausages Asparagus &amp; chorizo salad 72 Cajun chicken jambalaya 359 Xmas pudding 594 chuck steak Spiced beef &amp; onions 261 Chunky vegetable chilli 254 Steak, kidney &amp; mushroom pie 270 ciabatta Bruschetta 54 Chicken with ciabatta &amp; Parma ham 336 Parma ham &amp; pepper pizzas 89 Roast garlic toast 50 cinnamon Cinnamon ice product 627 Cinnamon &amp; nutmeg ice product 620 Cinnamon &amp; nutmeg ice product 620 Cinnamon ice product 627 Citrus jelly 622 Citrus tart 666 Clam &amp; Prosecco spaghetti 149 Clam chowder 16 Clam stew 227 clams Baked filled lobster 445 Clam &amp; Prosecco spaghetti 149 Clam chowder 16 Clam stew 227 Seafood spaghetti 144 Spaghetti marinara with seafood 454 Common Caesar salad 96 Regular custard 592 Cock-a-leekie 16 cocoa powder Chocolate &amp; pear crumble 581 Chocolate cake 679 Chocolate product pudding 640 Chocolate crêpes 585 Chocolate fudge pudding 600 Chocolate pecan pie 694 Chocolate roulade 681 Mississippi mud pie 690 coconut Coconut cake 661 Coconut ice 714 Coconut cute 699 Coconut cake 661 Coconut ice 714 coconut milk Baked coconut rice pudding 584 Curried prawns within just coconut milk.<br>Then, soups and salads • Starters and canapés.<br>Then, fish, meat and poultry • Vegetarian and vegetable dishes.<br>Then, pasta and rice • Desserts and cute snacks.<br>Finally, cakes, biscuits and pastries • Sauces and condiments With 1000 delicious and straightforward-to-stick to recipes in its internet pages, this e-book delivers the perfect alternative to all all those vexed thoughts more than what to cook. No much more distressing previously mentioned what to put upon the desk; you will simply be ready to identify a thing to tempt the palate and fulfill the hunger of even the fussiest eaters â€\" no matter what the social gathering. In opposition to year-honoured classics to the even further weird, there is lots of determination right here. The choice will attraction to equally rookie and proficient chefs alike, irrespective of whether you are on the lookout for recommendations for a mild, scrumptious lunch, a straightforward, hearty dinner, a feast in shape for relatives and good friends, or everything extra advanced for a supper bash. ISBN 978-1-84193-998-8 9 781841 939988 &gt; £8.99 Vonage is happy to","url":"https://recipe.bluelayer.org/recipe/6070/garlic-herb-mayonnaise"},{"id":"6038","title":"Pumpkin pie","ingredients":"For the pastry<br>cakes &amp; pastries<br>2 eggs, evenly overwhelmed<br>150g/5oz Demerara sugar<br>75ml/3fl oz product<br>1 tablespoon cute sherry<br>1 teaspoon flooring cinnamon<br>1⁄2 teaspoon floor nutmeg<br>1⁄2 teaspoon floor ginger<br>150g/5oz undeniable flour<br>100g/4oz butter, cubed<br>1 teaspoons caster sugar<br>75ml/3fl oz iced water<br>1 egg yolk, flippantly overwhelmed, to glaze<br>1 tablespoon milk, to glaze","directions":"First, evenly grease a 23cm/9within spherical pie dish.<br>Then, peel the pumpkin and discard the seeds. Chop the flesh into minor chunks, and steam or boil for 10 minutes or right up until the pumpkin is precisely soft. Drain carefully, mash and preset apart to interesting.<br>Then, to deliver the pastry, sift the flour into a significant bowl, and rub within the butter making use of your fingertips right until the combination resembles fantastic breadcrumbs. Stir inside of the caster sugar.<br>Then, create a perfectly inside the middle, increase approximately all of the iced water and combination with a flat-bladed knife. Incorporate the currently being water, a minimal at a year, if critical to convey the dough jointly. Assemble the dough into a ball, and roll out amongst 2 sheets of baking parchment right until massive sufficient to include the foundation and aspect of the pie dish. Line the dish with the pastry, slim absent any more and crimp the edges. Chill the pastry-covered dish for more than 20 minutes.<br>Then, preheat the oven to 180°C/350°F/Fuel mark 4.<br>Then, reduce a piece of baking parchment superior sufficient to address the pie dish. Employ to line the pastry shell, then spread baking beans above the paper. Bake blind for 10 minutes, then remove the paper and beans. Return the pie shell to the oven for a more 10 minutes or till evenly golden. Do not transform the oven off.<br>Then, to deliver the filling, whisk the eggs and Demerara sugar inside of a high bowl. Incorporate the cooled mashed pumpkin, product, sherry, cinnamon, nutmeg and ginger, and stir correctly until eventually merged. Pour the filling into the pastry shell, comfortable the look with the again of a spoon, then bake for 40 minutes or right until established.<br>Finally, provide the pie incredibly hot with ice product or whipped product. cakes &amp; pastries.","url":"https://recipe.bluelayer.org/recipe/6038/pumpkin-pie"},{"id":"6037","title":"Chocolate pecan pie","ingredients":"For the pastry<br>275g/10oz undeniable flour<br>50g/2oz cocoa powder<br>100g/4oz icing sugar pinch of salt<br>200g/7oz butter, diced<br>1 egg yolk<br>For the filling<br>350g/12oz shelled pecan outrageous<br>75g/3oz butter<br>175g/6oz Demerara sugar<br>3 eggs<br>2 tablespoons double product<br>2 tablespoons undeniable flour<br>75g/3oz dim chocolate (at bare minimum<br>70% cocoa solids)<br>1 tablespoon icing sugar, to filth","directions":"First, preheat the oven to 180°C/350°F/Gasoline mark 4.<br>Then, to create the pastry, sift the flour, cocoa, sugar and salt into a bowl and deliver a properly within just the middle. Put the butter and egg yolk within the properly, and incorporate with each other, then little by little incorporate inside of the dry components. Knead evenly into a ball. Go over with hold movie and chill within just the fridge for 1 hour.<br>Then, unwrap the pastry and roll out upon a evenly floured energy appear. Seek the services of to line a 25cm/10inside non-adhere springform pie tin, and prick the foundation with a fork. Line the pastry shell with foil and fill with baking beans. Bake in just the oven for 15 minutes. Remove against the oven, discard the beans and foil, and make it possible for to great. Depart the oven upon.<br>Then, to create the filling, about chop 225g/8oz of the pecan mad. Incorporate the butter with 50g/2oz of the Demerara sugar. Overcome within just the eggs one at a period, then increase the getting Demerara sugar and combination.<br>Then, stir within the double product, flour and chopped pecan crazy. Soften the chocolate inside of a heatproof bowl established above a pan of simmering water, then insert to the combination.<br>Then, spoon the filling into the pastry shell, and comfortable the appear. Lower the staying pecan mad inside 50 percent, and organize in excess of the pie.<br>Finally, bake inside the oven for 30 minutes, then include the greatest of the pie with foil to stop it burning and bake for a even further 25 minutes. Remove the pie against the oven and permit it interesting marginally just before getting rid of versus the tin and moving to a twine rack to awesome totally. Dirt with the icing sugar. substances 450g/1lb pumpkin.","url":"https://recipe.bluelayer.org/recipe/6037/chocolate-pecan-pie"},{"id":"5565","title":"Beef & pumpkin curry","ingredients":"3 tablespoons sesame oil<br>2 teaspoons dried chilli flakes<br>1 teaspoon flooring turmeric<br>600g/11⁄4lb sirloin steak, minimize into<br>2.5cm/1inside cubes<br>300ml/10fl oz beef stock<br>1 teaspoon tender brown sugar<br>450g/1lb pumpkin, peeled, seeded and lower into 2.5cm/1in just cubes<br>1⁄2 teaspoon salt<br>For the spice paste<br>2 huge onions, chopped<br>4 garlic cloves, chopped<br>2 stalks lemon grass, challenging outer layer eradicated, chopped<br>2.5cm/1inside piece of fresh new root ginger, chopped","directions":"First, put all the elements for the spice paste inside a blender or foodstuff processor, and effort into a coarse paste.<br>Then, warm the oil in just a superior flameproof casserole dish, include the spice paste and fry earlier mentioned a Light-weight warm, stirring for around 5 minutes right until softened and aromatic. Increase the chilli flakes and turmeric, and fry for a extra 2 minutes.<br>Then, include the steak to the pan, stir perfectly to coat within the spice combination and fry, stirring normally, for 5 minutes. Include the stock and sugar to the curry, and deliver to the boil. Prevent the warm, address the pan and cook, stirring often, for 35 minutes or until eventually the steak is comfortable.<br>Finally, include the pumpkin and salt to the pan, and stir carefully to combination. Deal with and cook for a additional 10 minutes or right until the pumpkin is delicate. Alter the seasoning to flavor. Provide very hot. meat &amp; match.","url":"https://recipe.bluelayer.org/recipe/5565/beef-pumpkin-curry"},{"id":"5544","title":"Yellow break pea casserole","ingredients":"2 tablespoons ghee or butter<br>1 teaspoon black mustard seeds<br>1 onion, finely chopped<br>2 garlic cloves, beaten<br>1 carrot, grated<br>2.5cm/1within piece of new root ginger, grated<br>1 refreshing green chilli, seeded and finely chopped<br>1 tablespoon tomato purée<br>250g/9oz yellow crack peas, wet within just water for 2 several hours, rinsed and weary<br>400g/14oz canned chopped plum tomatoes<br>500ml/16fl oz vegetable stock<br>225g/8oz pumpkin, cubed<br>225g/8oz cauliflower, reduce into florets<br>2 tablespoons vegetable oil<br>1 heavy aubergine, cubed<br>1 tablespoon chopped refreshing coriander leaves<br>1 teaspoon garam masala salt and recently flooring<br>black pepper","directions":"First, soften the ghee or butter around a medium warmth inside of a huge major pan. Include the mustard seeds and, any time they get started to splutter and pop, incorporate the onion, garlic, carrot and ginger.<br>Then, sweat for relating to 5 minutes until eventually gentle. Insert the chilli and stir inside the tomato purée, then stir within just the tired crack peas. Increase the tomatoes and stock, and convey to the boil. Year properly with salt and pepper. Simmer for 40 minutes, stirring at times.<br>Then, include the pumpkin and cauliflower, and simmer for a more 30 minutes, protected, right until the crack peas are smooth.<br>Then, in the meantime, warm the oil inside of a frying pan earlier mentioned a substantial warmth. Include the aubergine and stir right until sealed upon all aspects, then remove and drain upon kitchen area paper.<br>Finally, stir the aubergine into the crack pea blend with the coriander and garam masala. Provide instantly. casseroles &amp; stews.","url":"https://recipe.bluelayer.org/recipe/5544/yellow-break-pea-casserole"},{"id":"5512","title":"Pumpkin turkey stew","ingredients":"substances<br>2 tablespoons canola oil<br>4 onions, finely chopped<br>2 teaspoons grated fresh new root ginger<br>700g/11⁄2lb skinless turkey thigh fillet, minimize into 4cm/11⁄2inside of cubes<br>400g/14oz canned chopped plum tomatoes<br>200g/7oz pumpkin purée<br>1⁄2 teaspoon salt<br>1⁄4 teaspoon pepper<br>2 tablespoons chopped clean coriander leaves","directions":"First, warm 1 tablespoon of the oil in just a heavy flameproof casserole dish above a medium warmth. Sweat the onions for 3 minutes right up until softened. Include the ginger and cook for a even further 2 minutes. Move to a bowl.<br>Then, warm the becoming oil inside of the casserole dish. Brown the turkey within batches, making it possible for 3â€\"4 minutes for every batch. Return the onions and ginger to the casserole dish. Stir within just the tomatoes, pumpkin purée, salt, pepper and 225ml/8fl oz water. Convey to the boil.<br>Finally, get rid of the warmth to reduced and simmer, element-included, for 40 minutes, until eventually the turkey is gentle. Stir sometimes. Incorporate the coriander and cook for a even further 2 minutes, then provide incredibly hot. casseroles &amp; stews.","url":"https://recipe.bluelayer.org/recipe/5512/pumpkin-turkey-stew"},{"id":"5218","title":"Starbucks Pumpkin-Cream Cheese Muffins","ingredients":"- One 8-ounce package deal Cream Cheese, softened<br>- 2 cups canned pumpkin<br>- 2 cups sugar<br>- 4 eggs<br>- 1 teaspoon vanilla extract<br>- 3 cups all-explanation flour<br>- 4 teaspoons pumpkin pie spice<br>- 1 teaspoon flooring cinnamon<br>- 1 teaspoon floor nutmeg<br>- 1/2 teaspoon flooring cloves<br>- 1/2 teaspoon kosher salt<br>- 1 teaspoon baking soda<br>- 1/2 cup chopped pumpkin seeds<br>- 1. Preheat the oven to 350°F. Coat 24 muffin cups with butter or cooking spray, or seek the services of paper liners.<br>- 2. Applying your arms, form the softened Cream Cheese into a prolonged, slender log and wrap it within plastic. Freeze it right until well prepared to seek the services of.<br>- 3. Overcome the canned pumpkin with the sugar with an electric powered mixer until finally gentle. Include the eggs, one at a season, whisking properly immediately after each and every addition. Stir inside the vanilla extract.<br>- 4. Whisk alongside one another the flour, pumpkin pie spice, cinnamon, nutmeg, cloves, salt, and baking soda. slowly stir the dry components into the pumpkin mix and blend until effectively merged.<br>- 5. Unwrap the frozen Cream Cheese and minimize the log into 24 areas.<br>- 6. Pour the batter into the written muffin pans, filling the cups merely 50 percent total.<br>- 7. Put 1 piece of Cream Cheese in the middle of every single muffin cup and drive it carefully into the batter. Sprinkle the tops with the pumpkin seeds.<br>- 8. Bake for 20 to 25 minutes, right until a toothpick inserted in the centre of a muffin arrives out fresh.<br>- 9. Make it possible for the muffins great for 15 minutes just before turning them out of the pans.<br>Tends to make 24 muffins:<br>SUBWAY:<br>Chocolate Chip Cookies:<br>- When Recognized Specially FOR ITS Balanced SPIN on SANDWICHES, SUBWAY Tends to make SOME Remarkable CHOCOLATE CHIP COOKIES.<br>- 1/2 pound (2 sticks) unsalted butter, softened<br>- 1/2 cup granulated sugar<br>- 1 cup packed golden brown sugar<br>- 2 eggs<br>- 2 teaspoons vanilla extract<br>- 2 cups self-developing flour<br>- 1 1/2 cups semisweet chocolate chips<br>- 1. cream the butter and the granulated and brown sugars with an electric powered mixer until gentle and fluffy. Insert the eggs, one at a year, beating properly immediately after each individual addition. Stir inside the vanilla extract and combine very well.<br>- 2. Stir in the flour, 1/2 cup at a period, right until all the flour consists of been carefully involved. Stir in the chocolate chips. Include the bowl and refrigerate the dough for 1 hour.<br>- 3. Preheat the oven to 350°F. Coat a baking sheet with cooking spray or line it with parchment paper.<br>- 4. Roll the dough into balls the dimensions of walnuts and issue them on the created sheet pan at minimal 2 inches aside.<br>- 5. Bake the cookies for 10 to 12 minutes, until finally golden brown and the edges are business, then enable neat on cord racks ahead of storing in an airtight container.<br>Generates 12 to 18 cookies:<br>TACO BELL:<br>Caramel Apple Empanadas:<br>- These kinds of ARE AN Very easily Manufactured Edition OF A Outstanding LATIN AMERICAN food. THE FILLINGS CAN BE Both Adorable OR SAVORY AND THE EMPANADAS CAN BE Assisted cold OR hot.<br>- 1 1/2 cups frozen diced apples, thawed<br>- 1 tablespoon cornstarch<br>- 6 tablespoons (3/4 adhere) unsalted butter<br>- 1/4 cup packed light-weight brown sugar<br>- 1/4 teaspoon flooring cinnamon<br>- 1/4 teaspoon flooring allspice<br>- 1 cup significant cream<br>- 3 1/2 cups baking mix, these types of as Bisquick<br>- 1. Preheat the oven to 400°F. Coat a sheet pan evenly with butter or cooking spray.<br>- 2. mix the apples with the cornstarch.<br>- 3. Soften 4 tablespoons of the butter in a skillet and insert the apples, brown sugar, cinnamon, and allspice. Cook over medium warm, stirring until the mix thickens and the apples are softened.<br>- 4. Remove the pan from the heat and mash the apples with a fork, then fixed the blend apart.<br>- 5. Stir the heavy cream into the baking merge with a fork until the combination is moistened. Knead the dough a number of of situations on a floured surface, then roll it out to a 15 by<br>- 20-inch rectangle, 1/2 inch thick.<br>- 6. Slash the dough into 12 5-inch squares. Fill the middle of each and every sq. with a tablespoon of the mashed apples.<br>- 7. Fold more than one side of the dough, both into a rectangle or triangle condition, and push the edges alongside one another with the tines of a fork.<br>- 8. Organize the empanadas on the composed sheet pan. Soften the being 2 tablespoons butter and brush on to the best of each individual empanada. Bake for 18 to 20 minutes, till golden brown. Provide sizzling.<br>Tends to make 12 empanadas:<br>- A light-weight dusting of powdered sugar can make a great completing contact.<br>TACO BELL:<br>Crispitos:<br>- THIS IS A Model OF A Classic MEXICAN FRIED-PASTRY DESSERT, PERFECT FOR Instances Any time YOU Comprise FLOUR TORTILLAS THAT ARE Commencing TO DRY OUT. A DRIZZLE OF HONEY over THE hot CRISPITOS IS A Awesome Variance.<br>- 1/2 cup sugar<br>- 2 tablespoons flooring cinnamon<br>- 12 8-inch flour tortillas<br>- 2 cups canola oil<br>- 1. Whisk jointly the sugar and cinnamon.<br>- 2. Minimize the tortillas into quarters.<br>- 3. heat the oil in a significant skillet over medium-substantial heat.<br>- 4. Fry the quartered tortillas, 3 or 4 components at a season, until they transform golden on the bottom, then turn them earlier mentioned and brown the other aspect. Be cautious not to enable them fry for way too extensive, as they will continue to brown following they are taken off from the oil.<br>- 5. Drain the tortillas on cord racks or paper towels, then throw with the sugar and cinnamon combination. Provide hot.<br>Produces 48 crispitos:<br>TED'S MONTANA GRILL:<br>Strawberry Shortcake:<br>- Which includes Lots of Elements, THERE IS Never ever A Solitary Least difficult RECIPE FOR STRAWBERRY SHORTCAKE. Still THE PATRONS OF TED'S in ATLANTA Consider THIS Edition IS A Champion.<br>- 1 pound strawberries, hulled and sliced<br>- 1 1/2 tablespoons granulated sugar<br>Shortcake:<br>- 2 cups all-reason flour<br>- 2 1/2 teaspoons baking powder<br>- 1 teaspoon kosher salt<br>- 2 teaspoons granulated sugar<br>- 1 1/4 cups heavy cream<br>Whipped cream:<br>- 1 cup heavy cream<br>- 2 tablespoons powdered sugar<br>- 1 teaspoon vanilla extract<br>Häagen-Dazs vanilla ice cream:","directions":"1. First, throw the sliced strawberries with the granulated sugar and preset them apart for a couple of of hours.<br>2. Next, preheat the oven to 450°F. Frivolously coat a baking sheet with butter or cooking spray.<br>3. Then, deliver the shortcake: Whisk alongside one another the flour, baking powder, salt, and granulated sugar. Stir inside the heavy cream and merge until finally the components are basically mixed.<br>4. Then, knead the dough on a floured seem exactly a few of moments, then different the dough into 4 equivalent-sized biscuits. Point the biscuits on the created baking sheet.<br>5. Then, bake the biscuits in the warm oven for 10 to 15 minutes, right until golden brown on the bottom and evenly golden on greatest.<br>6. Then, even though the biscuits are baking, deliver the whipped cream: Whip the heavy cream to delicate peaks. Incorporate the powdered sugar and vanilla extract.<br>7. Then, whip to rigid peaks and refrigerate until finally prepared to employ the service of.<br>8. Then, obtain the strawberry shortcake: For each and every serving, break a hot biscuit and lay the bottom 50 % in a shallow dessert bowl. Final the biscuit with a scoop of vanilla ice cream, then include with a element of the strawberries.<br>9. Then, substitute the top 50 % of the biscuit and spoon a massive dollop of whipped cream more than the shortcake.<br>10. Finally, spoon some of the getting strawberries, together with their juices, in the vicinity of the shortcake and provide the bowl with the strawberries.","url":"https://recipe.bluelayer.org/recipe/5218/starbucks-pumpkin-cream-cheese-muffins"},{"id":"5175","title":"Dunkin' Donuts Pumpkin-Spice Muffins","ingredients":"- One 18.25-ounce box spice cake merge<br>- One 3.4-ounce deal instantaneous vanilla pudding blend<br>- One 30-ounce can pumpkin puree<br>- 2 eggs<br>- 1 teaspoon vanilla extract<br>- 1 tablespoon simple yogurt<br>- 1/2 cup canola oil<br>- 2 teaspoons pumpkin pie spice<br>- 1/2 cup packed golden brown sugar<br>- 1. Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners.<br>- 2. Whisk with each other the box of spice cake incorporate and the prompt vanilla pudding. Stir in the pumpkin puree and incorporate properly.<br>- 3. Getting an electrical mixer, beat in the eggs, one at a year, beating nicely just after every addition. Include the vanilla extract, yogurt, canola oil, and pumpkin pie spice. Overcome until finally the elements are nicely provided.<br>- 4. Fill the muffin cups 3-quarters entire with the muffin batter. Sprinkle with the brown sugar and bake for 30 minutes, or until a toothpick inserted in the middle arrives out contemporary.<br>Generates 12 muffins:<br>DUNKIN' DONUTS:<br>Vanilla-Loaded Doughnuts:<br>- Create YOUR Particular DOUGHNUTS AND Things THEM WITH A CREAMY VANILLA FILLING. Dirt THEM WITH POWDERED SUGAR AND Provide hot.<br>Doughnuts:<br>- 1 envelope (2 1/4 teaspoons) busy dry yeast<br>- 2 tablespoons rather heat water (above 100°F)<br>- 3/4 cup scalded milk, cooled<br>- 1/4 cup granulated sugar<br>- 1/2 teaspoon kosher salt<br>- 1 egg<br>- 1/4 cup vegetable shortening<br>- 2 1/2 cups all-explanation flour<br>Vanilla Filling:<br>- 4 tablespoons (1/2 adhere) unsalted butter, softened<br>- 1/4 cup vegetable shortening<br>- 2 cups powdered sugar<br>- 1 to 2 tablespoons milk<br>- 1 teaspoon vanilla extract<br>- 4 to 6 cups canola oil, for deep-frying Powdered sugar, for dusting","directions":"1. First, to deliver the doughnuts, dissolve the yeast inside the hot water in a high bowl and permit it sit for over 5 minutes to activate.<br>2. Next, stir in the milk, granulated sugar, salt, egg, vegetable shortening, and 1 cup of the flour.<br>3. Then, incorporate the becoming 1 1/2 cups flour and beat till delicate. cover the bowl and mounted the dough in a sizzling Area to increase until doubled in volume, above 1 hour.<br>4. Then, flour a do the job appear and knead the dough for a couple seconds. Roll it out to around 1/2 inch thick, and minimize the doughnuts with a floured 2-inch cookie cutter.<br>5. Then, create the vanilla filling despite the fact that the doughnuts are developing. Applying an electrical mixer, cream the butter and vegetable shortening till effectively put together. Stir inside the powdered sugar 1/2 cup at a season and beat properly immediately after just about every addition. Battle in the milk until finally the blend is gentle and fluffy, then incorporate the vanilla extract and incorporate. Go the filling to a pastry bag equipped with a tiny undeniable idea.<br>6. Then, heat the oil in a deep-fryer or large-bottomed saucepan.<br>7. Then, each time the doughnuts are neat plenty of to take care of, increase a slender knife to the aspect of just about every doughnut into the middle and diligently create a cavity in for the filling.<br>8. Finally, pipe the vanilla filling into every doughnut, then filth with powdered sugar.","url":"https://recipe.bluelayer.org/recipe/5175/dunkin-donuts-pumpkin-spice-muffins"},{"id":"5169","title":"Cracker Barrel Pumpkin Custard n' Ginger Snaps","ingredients":"Custards:<br>- 8 egg yolks<br>- One 15-ounce can pumpkin puree<br>- 1 1/2 cups heavy cream<br>- 1/2 cup granulated sugar<br>- 2 teaspoons pumpkin pie spice<br>- 1 teaspoon vanilla extract<br>- 1 cup ginger snap crumbs (about 15 cookies)<br>- 1 tablespoon unsalted butter, melted<br>Pumpkin Whipped cream:<br>- 1 cup heavy cream<br>- 1 tablespoon powdered sugar<br>- 1 teaspoon pumpkin pie spice","directions":"1. First, preheat the oven to 350°F.<br>2. Next, to create the custards, beat the yolks with an electric powered mixer until light yellow and creamy. beat in the pumpkin puree, heavy cream, granulated sugar, pumpkin pie spice, and vanilla extract. Overcome the combination until finally comfortable.<br>3. Then, put the bowl with the yolk combination above a saucepan of simmering water and stir until the combination is thickened sufficient to coat the back again of a spoon.<br>4. Then, pour the custard into 8 custard cups and preset the cups on a sheet pan.<br>5. Then, midway in the course of the baking season, blend the ginger snap crumbs and the melted butter. Sprinkle the crumb combination more than the custards and continue baking. Each time performed baking, make it possible for the custards interesting to area temperature.<br>6. Then, to create the pumpkin whipped cream, whip the heavy cream to comfortable peaks. Insert the powdered sugar and pumpkin pie spice, then whip to rigid peaks. Hold refrigerated until geared up to employ.<br>7. Finally, to close the custards, spoon on the whipped cream or fill a pastry bag and pipe the whipped cream on to each individual of the custards. Provide chilled or at house temperature.","url":"https://recipe.bluelayer.org/recipe/5169/cracker-barrel-pumpkin-custard-n-ginger-snaps"},{"id":"5167","title":"Coco's Harvest Pie","ingredients":"Pumpkin Mousse:<br>- 1 tablespoon (1 envelope) unflavored powdered gelatin<br>- 3 tablespoons cold water<br>- 6 egg yolks<br>- 1 1/2 cups sugar<br>- One 30-ounce can pumpkin, or 3 cups roasted and mashed fresh pumpkin<br>- 2 teaspoons floor cinnamon<br>- 1/2 teaspoon flooring ginger<br>- 1/4 teaspoon floor cloves<br>- 1/4 teaspoon floor nutmeg<br>- 3 cups significant cream<br>- 2 teaspoons vanilla extract<br>Pumpkin Pies:<br>- 1 1/2 cups sugar<br>- 2 teaspoons flooring cinnamon<br>- 1/2 teaspoon kosher salt<br>- 1 teaspoon floor ginger<br>- 1/2 teaspoon floor cloves<br>- 1/4 teaspoon flooring nutmeg<br>- One 30-ounce can pumpkin, or 3 cups roasted and mashed contemporary pumpkin<br>- 4 egg yolks<br>- 2 12-ounce cans evaporated milk<br>- 2 9-inch deep-dish piecrusts, do-it-yourself (watch site 149) or acquired<br>Whipped cream (optional):<br>- 1. To create the pumpkin mousse, sprinkle the gelatin powder over the water and permit it melt, more than 1 instant.<br>- 2. Merge the egg yolks and the sugar inside a bowl and level it over a pan of simmering water. Getting an electric powered mixer, battle the combination till it contains begun to thicken and the sugar includes dissolved.<br>- 3. Remove the bowl from the pan and whisk in the softened gelatin. Spot the bowl back again on the pan of water and whisk the mix until it is thick and comfortable.<br>- 4. Whisk jointly the pumpkin, cinnamon, ginger, cloves, and nutmeg. Fold the pumpkin into the thickened egg combination and mix perfectly. cover with plastic wrap and refrigerate for 1 hour.<br>- 5. Mix the heavy cream and vanilla extract and overcome to rigid peaks. Fold the whipped cream into the pumpkin blend and incorporate carefully yet diligently. Continue to keep refrigerated.<br>- 6. Preheat the oven to 425°F.<br>- 7. The moment the mousse is fixed, you can deliver the pumpkin pies. Whisk jointly the sugar, cinnamon, salt, ginger, cloves, and nutmeg in a superior bowl. Stir in the pumpkin and incorporate until finally perfectly merged.<br>- 8. Whisk the egg yolks right until mild and foamy. slowly whisk in the evaporated milk.<br>- 9. Include the pumpkin mix to the egg combination and whisk vigorously right until properly merged.<br>- 10. Pour the mix within even ranges into the 2 pie shells. Bake in the hot oven for 15 minutes, then remove the warm to 350°F and bake for one more 40 to 45 minutes. A toothpick inserted in the middle really should appear out fresh.<br>- 11. Each time the pies include cooled, best them with enormous spoonfuls of the pumpkin mousse. Provide hot or cold. Garnish with a dollop of whipped cream, if preferred.<br>Each and every pie serves 8:<br>COCO'S:<br>Nutella Crepes:<br>- NUTELLA, Designed Against HAZELNUTS, SKIM MILK, AND COCOA POWDER, IS A SPREAD THAT ORIGINATED Inside ITALY. For the reason that OF THE CHOCOLATE, IT IS Always Regarded A DESSERT, Yet IT GOES on Every little thing from TOAST TO BAGELS. Those Smooth CREPES SPREAD WITH NUTELLA AND A Tiny POWDERED SUGAR ARE PERFECT FOR AN Uncomplicated BRUNCH.<br>- 2 cups all-cause flour<br>- 1 teaspoon kosher salt<br>- 2 eggs, overwhelmed<br>- 2 tablespoons melted butter<br>- 2 cups milk<br>- 1 teaspoon vanilla extract<br>- One 13-ounce jar Nutella<br>- 1/2 cup powdered sugar<br>- 1. in a weighty bowl, whisk alongside one another the flour and salt. Create a nicely in the centre of the dry components and pour in the overwhelmed eggs, 1 tablespoon of the melted butter, and 1/2 cup of the milk. Whisk carefully until finally very well merged.<br>- 2. slowly whisk in the getting 1 1/2 cups milk and the vanilla extract. Refrigerate the batter until well prepared to seek the services of.<br>- 3. Hire a effectively-experienced medium skillet or one with a nonstick appear to deliver the crepes. Put the skillet around medium warm and brush a slender movie of the being 1 tablespoon melted butter over the bottom of the pan.<br>- 4. Pour 1/2 cup of the batter into the skillet and swirl it in close proximity to to sort a slim crepe. Although the bottom is golden brown, switch the crepe around and cook for about 1 instant. Repeat with the getting butter and batter, for a general of 30 crepes.<br>- 5. Hold the crepes hot When you conclude generating them. Spread each individual one with 2 or 3 teaspoons of Nutella and roll it up. Dirt the crepes with a minor powdered sugar prior to serving sizzling.<br>Will make 30 crepes:<br>cold STONE CREAMERY:<br>Slab Cake Batter Ice cream:<br>- THIS Edition OF THE cold STONE CREAMERY Standard Includes ALL THE CREAMINESS OF THE First, Nevertheless YOU DON'T Need to have AN ICE cream Company. Simply just FREEZE SCOOPS OF THE CHILLED BATTER Until finally THEY'RE Demanding, AND Provide AS A lot of OR AS Couple AS YOU Need AT ANY Period.<br>- 3 cups heavy cream<br>- 1/4 teaspoon kosher salt<br>- 3/4 cup sugar<br>- 1/2 cup Duncan Hines Soaked Lavish Butter Recipe Fudge Cake Merge<br>- 1 cup milk","directions":"1. First, blend 1 cup of the significant cream with the salt and sugar inside a weighty saucepan about medium warm.<br>2. Next, stir right until the sugar includes dissolved. After the sugar is dissolved, choose the pan off the heat.<br>3. Then, whisk in the 1/2 cup cake mix. Stir in the being 2 cups heavy cream and the 1 cup milk. Whisk the mix right until it is comprehensively comfortable and free of charge of lumps.<br>4. Finally, pour the mix into a bowl or tray and refrigerate for at minimal 4 hrs. To deliver certainly the scoops will reside jointly Though assisted, section out as several scoops as you will need and put them both on a parchment paper-coated tray or on client dessert plates. Put them in the freezer for 1 to 2 hours to harden, then provide.","url":"https://recipe.bluelayer.org/recipe/5167/cocos-harvest-pie"},{"id":"4967","title":"Spicy Pumpkin Chocolate Chip Cookies","ingredients":"- 2 cups flour<br>- 4 teaspoons baking powder<br>- 1 tablespoon cinnamon<br>- 1/2 teaspoon nutmeg<br>- 1/4 teaspoon ginger<br>- 1 teaspoon salt<br>- 1/2 cup shortening<br>- 1 cup granulated sugar<br>- 2 heavy eggs, crushed<br>- 1 cup pumpkin puree<br>- 6 ounces (1 cup) semisweet chocolate chips","directions":"1. First, preheat the oven to 350°F.<br>2. Next, sift jointly the flour, baking powder, cinnamon, nutmeg, ginger, and salt; fastened apart.<br>3. Then, in a superior blending bowl, cream the shortening and slowly and gradually incorporate the sugar. Include the overwhelmed eggs and pumpkin and blend properly. Combination in the sifted elements till effectively merged. Incorporate the chocolate chips.<br>4. Finally, reduce so of teaspoonfuls on to greased baking sheets, spacing perfectly aside.","url":"https://recipe.bluelayer.org/recipe/4967/spicy-pumpkin-chocolate-chip-cookies"},{"id":"4930","title":"Pumpkin Chiffon Dessert or Pie Filling","ingredients":"- 6 8-inch (20-cm) pies 5 9-inch (23-cm) pies 4 10-inch (25-cm) pies<br>- 21�\"2 lb (1.2 kg) Pumpkin purée<br>- 1 lb 4 oz (600 g) Brown sugar<br>- 12 oz (350 g) Milk<br>- 12 oz (350 g) Egg yolks, overwhelmed<br>- 1 tsp (5 mL) Salt<br>- 4 tsp (20 mL) Cinnamon<br>- 2 tsp (10 mL) Nutmeg<br>- 1 tsp (5 mL) Flooring ginger<br>- 1 oz (30 g) Gelatin<br>- 8 fl oz (250 mL) Water, cold<br>- 1 lb (450 g) Egg whites<br>- 1 lb (450 g) Granulated sugar","directions":"1. First, incorporate the pumpkin, brown sugar, milk, egg yolks, salt, and spices. mix right until soft and uniform.<br>2. Next, desired destination in a double boiler.<br>3. Then, melt the gelatin inside the water.<br>4. Then, incorporate it to the very hot pumpkin combination and stir until dissolved.<br>5. Then, chill until extremely thick however not established.<br>6. Then, overcome egg whites until finally they style tender peaks.<br>7. Then, slowly insert the granulated sugar and start to beat until a thick meringue is shaped.<br>8. Then, fold the meringue into the pumpkin combination.<br>9. Finally, section into affected individual serving dishes or fill baked pie shells. Chill till preset.","url":"https://recipe.bluelayer.org/recipe/4930/pumpkin-chiffon-dessert-or-pie-filling"},{"id":"4920","title":"Pumpkin Pie Filling","ingredients":"- 1 lb 101�\"2 oz (750 g) Pumpkin purée, 1 No. 21�\"2 can<br>- 1 oz (30 g) Pastry flour<br>- 2 tsp (10 mL) Cinnamon<br>- 1�\"4 tsp (1 mL) Nutmeg<br>- 1�\"4 tsp (1 mL) Floor ginger<br>- 1�\"8 tsp (0.5 mL) Floor cloves<br>- 5�\"8 tsp (3 mL) Salt<br>- 10 oz (290 g) Brown sugar<br>- 10 oz (300 g) Eggs<br>- 2 oz (60 g) Corn syrup or 50 % corn syrup and 50 percent molasses<br>- 1 pt 4 oz (600 mL) Milk<br>- V (A) R I A T I O N S sweet Potato Pie Filling Choice canned sweet potatoes, exhausted and puréed, for the pumpkin. Squash Pie Filling Alternative puréed squash for the pumpkin.","directions":"1. First, place pumpkin purée in the bowl of a mixer equipped with a whip attachment.<br>2. Next, sift jointly the flour, spices, and salt.<br>3. Then, increase the flour blend and sugar to the pumpkin. Blend at second rate till tender and effectively combined.<br>4. Then, include the eggs and incorporate in. Scrape down the facets of the bowl.<br>5. Then, switch the gadget to reduced rate. slowly pour in the syrupmolasses combination, then the milk. Combine until lightly merged.<br>6. Finally, fill the pie shells.","url":"https://recipe.bluelayer.org/recipe/4920/pumpkin-pie-filling"},{"id":"4684","title":"Pumpkin Noodle Salad","ingredients":"200g butternut squash (peeled), 200g spaghetti, 150g halved cherry tomatoes, 2 chopped green onions. Dressing: 1 tsp German mustard, 1-2 tsp honey, 2-3 tbsp balsamic vinegar, juice of 1 orange, 3 tbsp sunflower oil. Garnish: 100g sliced almonds, butter for toasting.","directions":"Cut squash into strips. Cook spaghetti according to package directions, adding the squash strips during the last 3 minutes of boiling. Drain. Toast almonds in butter until brown. Whisk the dressing ingredients together. Toss the pasta and squash with scallions, tomatoes, and the dressing. Top with toasted almonds.","url":"https://recipe.bluelayer.org/recipe/4684/pumpkin-noodle-salad"},{"id":"4660","title":"Autumn Pumpkin Beef Stew","ingredients":"3 tbsp canola oil, 1 minced garlic clove, 2 chopped onions, 2 1/2 lbs beef stew meat (cubed), 1 tsp salt, 2 tsp pepper, 2 tbsp caraway seeds, 1 tbsp all-purpose flour, 7 cups beef broth, 2 bay leaves, 1 tbsp sugar, 1 tsp nutmeg, 3 cubed potatoes, 3 chopped carrots, 1 tbsp cornstarch, 1/4 cup water, 1/4 cup chopped parsley.","directions":"Saut","url":"https://recipe.bluelayer.org/recipe/4660/autumn-pumpkin-beef-stew"},{"id":"4401","title":"Snack Treat Mix","ingredients":"1/2 cup raisins, 1/2 cup raw pumpkin seeds, 1/2 cup raw cashews, 1/2 cup carob chips, 1 cup roasted unsalted soybeans, 1/2 cup raw sunflower seeds","directions":"Combine all ingredients in a large mixing bowl. Store in a sealed container in the refrigerator. Makes 1 pound.","url":"https://recipe.bluelayer.org/recipe/4401/snack-treat-mix"},{"id":"3805","title":"DIABETIC PUMPKIN PIE","ingredients":"1 (16 oz.) can pumpkin 1 (13 oz.) can evaporated milk 2 eggs 1/4 c. Brown Sugar Dual 1/4 c. Sugar Dual 1 tsp. cinnamon 1/2 tsp. salt 1/2 tsp. nutmeg 1/4 tsp. ginger Sesame Seed Crust Mix all ingredients and blend properly in blender. Pour into Sesame Seed Crust. Bake at 425 amounts for 15 minutes, then eradicate heat to 350 amounts, and bake 35 minutes for a longer time. Replace for every serving: 1 bread, 1/2 milk, 1 fat. --SESAME SEED CRUST-- 1 c. all-reason flour 1/4 c. sesame seed 1/2 tsp. salt 1/2 c. furthermore 2 tbsp. corn oil margarine 2 or 3 tbsp. chilly orange juice Mix to create 1 (9-inch) pie shell.","directions":"","url":"https://recipe.bluelayer.org/recipe/3805/diabetic-pumpkin-pie"},{"id":"3803","title":"DIABETIC PUMPKIN PIE","ingredients":"1 sm. pkg. sugar-absolutely free vanilla pudding 1 1/2 c. milk (full or nonfat) 1 c. canned pumpkin 1/4 tsp. cinnamon 1/4 tsp. nutmeg Synthetic sweetener to equivalent 1 tsp. sugar 1 baked 8-inch pie crust Vacation put pudding blend in a saucepan. Bit by bit add milk. Cook and stir over medium warm till mixture will come to a boil. Remove against warm and add pumpkin, spices and sweetener; mixture nicely. Pour into baked crust. Chill right up until enterprise, about 3 several hours.","directions":"","url":"https://recipe.bluelayer.org/recipe/3803/diabetic-pumpkin-pie"},{"id":"3728","title":"DIABETIC'S   PUMPKIN   PIE","ingredients":"1 baked, cooked 9 inch pie shell 2 sm. pkgs. sugar no cost instantvanilla pudding c. milk 1 c. canned pumpkin 1 tsp. pumpkin pie spice 1/4 tsp. nutmeg 1/4 tsp. ginger 1/2 tsp. cinnamon Add all ingredients in blender right up until smooth. Seek the services of undeniable canned pumpkin. Do not employ the service of canned pumpkin pie mix. Pour into pie shell and chill right up until prepared to serve.","directions":"","url":"https://recipe.bluelayer.org/recipe/3728/diabetics-pumpkin-pie"},{"id":"2938","title":"Pumpkin Spice Smoothie","ingredients":"1/3 can of Pumpkin 1 c. almond milk (vanilla) 1-2 t. cinnamon 1 egg 1 ½ scoops vanilla whey protein 7-9 ice cubes","directions":"","url":"https://recipe.bluelayer.org/recipe/2938/pumpkin-spice-smoothie"},{"id":"2934","title":"Pumpkin Banana Bread Smoothie","ingredients":"1 c. cultured coconut milk 1/4 c. ice 2 T. pumpkin 1 low banana 1 T. shredded coconut 4 t. cinnamon","directions":"","url":"https://recipe.bluelayer.org/recipe/2934/pumpkin-banana-bread-smoothie"},{"id":"2853","title":"Pumpkin Pie Smoothie","ingredients":"3/4 c. canned pumpkin 1/2 c. canned finish weight coconut milk 1/2 c. water 1 c. crushed ice 1-2 t. honey or maple syrup 1 t. ground cinnamon 1/2 t. pumpkin pie spice 1/2 t. ground nutmeg","directions":"","url":"https://recipe.bluelayer.org/recipe/2853/pumpkin-pie-smoothie"},{"id":"2851","title":"Very good Pumpkin Banana Smoothie","ingredients":"-1/2 Banana -1 Teaspoon of Flaxseed -3/4 Cup of Unsweetened Almond of Coconut Milk -1/3 Cup of Pumpkin Puree -1 ½ Tablespoons Maple Syrup or Honey -1/4 Teaspoon of Cinnamon -1/4 Teaspoon of Nutmeg","directions":"","url":"https://recipe.bluelayer.org/recipe/2851/very-good-pumpkin-banana-smoothie"},{"id":"2640","title":"Harvest Season Pumpkin and Cranberry Get together Smoothie","ingredients":"-1/2 Cup of Fresh new Pumpkin Puree -1 Cup of Natural and organic Milk -1/4 Cup of New Cranberries -1/4 Cup of Walnuts -1 minor apple (optional) -1/2 Orange -2 Tablespoons Coconut Product -3/4 Teaspoon of Cinnamon-A large dash of Honey","directions":"","url":"https://recipe.bluelayer.org/recipe/2640/harvest-season-pumpkin-and-cranberry-get-together-smoothie"},{"id":"2632","title":"Pumpkin Persimmon Smoothie","ingredients":"1 ½ c. non-dairy milk ½ c. pumpkin puree 1 ripe persimmon 1½ T. cocoa powder 1½ T. coconut butter or product 1 T. grass fed gelatin 1 t. sea salt 8-16 drops Stevia or honey to taste","directions":"","url":"https://recipe.bluelayer.org/recipe/2632/pumpkin-persimmon-smoothie"},{"id":"2621","title":"Pumpkin Cranberry Smoothie","ingredients":"1 c. non-dairy milk ½ c. pumpkin puree ¼ c. frozen new cranberries ¼ c. uncooked, wet cashews 1 little apple ½ orange 2 T. coconut product or coconut butter ¾ t. cinnamon 5-10 drops stevia liquid, honey, or maple syrup to taste.","directions":"","url":"https://recipe.bluelayer.org/recipe/2621/pumpkin-cranberry-smoothie"},{"id":"2612","title":"Apple Pie Smoothie","ingredients":"1 banana 1/2 c. spiced apple butter 1 c. ice 1 c. almond milk 2 T. almond butter 1 t. vanilla extract 1 t. maple syrup 1/2 t. pumpkin pie spice Freshly grated nutmeg for topping","directions":"","url":"https://recipe.bluelayer.org/recipe/2612/apple-pie-smoothie"},{"id":"2349","title":"Pumpkin Donut Holes","ingredients":"Ingredients Serves 24 2 cups almond flour 1⁄ 4 cup granulated erythritol 1⁄ 2 teaspoon salt 1 teaspoon baking soda 1 tablespoon pumpkin pie seasoning 2 higher eggs 3⁄ 4 cup canned pumpkin purée 1⁄ 4 cup butter, melted 2 tablespoons product cheese 1 teaspoon vanilla extract 1⁄ 4 teaspoon maple extract 1. Preheat oven to 325°F. 2. Grease the wells of a 24-cup mini muffin tin. 3. Mix almond flour, erythritol, salt, baking soda, and pumpkin pie seasoning in a Medium bowl. Stir until put together. 4. in a tiny bowl, battle eggs, pumpkin, melted butter, product cheese, vanilla extract, and Maple extract till delicate. Fold egg mix into dry ingredients right up until basically Blended. 5. Shed by means of teaspoonfuls into each individual properly of a mini muffin tin. Bake for 15 minutes or Until a toothpick inserted in the heart arrives out fresh new. 6. Retail store at space temperature.","directions":"","url":"https://recipe.bluelayer.org/recipe/2349/pumpkin-donut-holes"},{"id":"2311","title":"Pumpkin Pie Smoothie","ingredients":"Ingredients Serves 2 1 ⁄ 2 cup pumpkin purée 1 cup complete-fat canned coconut milk 1 ⁄ 2 teaspoon pumpkin pie spice 1 ⁄ 4 large avocado 2 tablespoons coconut oil, melted 1 ⁄ 4 teaspoon maple extract 1 ⁄ 4 cup unsweetened whey protein powder 1. Put all ingredients in a blender and mixture until smooth. 2. Serve chilly.","directions":"","url":"https://recipe.bluelayer.org/recipe/2311/pumpkin-pie-smoothie"},{"id":"2255","title":"Pumpkin Product Soup","ingredients":"Ingredients 2 tablespoons coconut oil 2 tablespoons butter 1⁄ 4 cup diced onion 2 cloves garlic, minced 3 cups sugar-absolutely free chicken broth 1 1 ⁄ 2 cups pumpkin purée 1⁄ 2 teaspoon ground cinnamon 1⁄ 2 teaspoon ground nutmeg 1⁄ 8 teaspoon ground ginger 1⁄ 4 teaspoon salt 1⁄ 4 teaspoon black pepper 3 cups complete-bodyweight canned coconut milk 1. Warm coconut oil and butter in a stockpot previously mentioned medium high heat. At the time oil and butter Are scorching, add onions and garlic and sauté until translucent, 3–4 minutes. 2. Add chicken broth, pumpkin purée, cinnamon, nutmeg, ginger, salt, and pepper and Stir until merged. 3. Submerge an immersion blender into soup and mix until smooth and creamy. Allow for To simmer for 20 minutes. 4. Stir within coconut milk. serve warm.","directions":"","url":"https://recipe.bluelayer.org/recipe/2255/pumpkin-product-soup"},{"id":"2219","title":"Great Pumpkin Banana Smoothie","ingredients":"-1/2 Banana -1 Teaspoon of Flaxseed -3/4 Cup of Unsweetened Almond of Coconut Milk -1/3 Cup of Pumpkin Puree -1 1⁄2 Tablespoons Maple Syrup or Honey -1/4 Teaspoon of Cinnamon -1/4 Teaspoon of Nutmeg","directions":"","url":"https://recipe.bluelayer.org/recipe/2219/great-pumpkin-banana-smoothie"},{"id":"2105","title":"HUMMUS WITH PUMPKIN PASTE","ingredients":"Ingredients 2 cups pumpkin puree. 2 garlic clove, beaten. 2 teaspoons ground cumin. 2 cup cooked chickpeas. 2 tablespoon lemon juice. Sea salt, to taste. Guidance Dump all ingredients in a foodstuff processor and method until smooth. Period with salt.","directions":"","url":"https://recipe.bluelayer.org/recipe/2105/hummus-with-pumpkin-paste"},{"id":"2069","title":"Harvest Year Pumpkin and Cranberry Occasion Smoothie","ingredients":"-1/2 Cup of Clean Pumpkin Puree -1 Cup of Natural and organic Milk -1/4 Cup of New Cranberries -1/4 Cup of Walnuts -1 small apple (optional) -1/2 Orange -2 Tablespoons Coconut Product -3/4 Teaspoon of Cinnamon-A Hefty dash of Honey","directions":"","url":"https://recipe.bluelayer.org/recipe/2069/harvest-year-pumpkin-and-cranberry-occasion-smoothie"},{"id":"2027","title":"All Pumpkins’ Evening Stew","ingredients":"Ingredients 3 tablespoons canola oil, separated 1 garlic clove, minced 2 onions, chopped 2 1/2 pounds beef stew meat, lower into 1 1/2 inch cubes 1 teaspoon salt 2 teaspoons pepper 2 tablespoons caraway seeds 1 tablespoon all-reason flour 7 cups beef broth 2 bay leaves 1 tablespoon white sugar 1 teaspoon nutmeg 3 higher potatoes, peeled and cubed 3 high carrots, peeled and chopped 1 tablespoon cornstarch 1/4 cup water 1/4 cup chopped fresh new parsley Guidance Fry the onion and garlic in one tbsp of canola oil in dutch oven previously mentioned fairly higher Temperature until come to be comfortable and translucent. Choose out of pan. After this, pour 2 tbsp of canola oil into dutch oven. Add the beef and salt and pepper. Soon after this, sear the beef for 5 min or until brown within shade all in excess of. Mixture in caraway seeds. Combine inside flour. Cook for 60 seconds until flour is merged. Once this, pour in beef broth. Once this, add in bay leaves. Add in sugar. Add in nutmeg. Add inside onion mixture. Warm to boiling. Reduced the temperature and allow for to simmer for 120 min or right up until meat Turn into comfortable. Mixture within potatoes. mixture inside carrots. Hold on cooking right up until greens turn into delicate. Just take cornstarch and add with water and mix into stew. Then mix inside parsley. Allow for to simmer for 5 min.","directions":"","url":"https://recipe.bluelayer.org/recipe/2027/all-pumpkins-evening-stew"},{"id":"1935","title":"ITALIAN VEGETABLE SOUP","ingredients":"Minestrone 3 1/2 oz. (100 g) dried borlotti beans (cranberry beans) 3 1/2 oz. (100 g) dried cannellini beans 8 1/2 cups (2 l) water 1/3 cup (80 ml) excess-virgin olive oil 3 oz. (90 g) leek, white aspect basically (about 1/2 medium), diced 3 oz. (70 g) celery (around 3 minor stalks), diced 7 oz. (200 g) potatoes (about 1 1/2 medium), diced 5 oz. (150 g) zucchini (relating to 1/2 medium), diced 3 oz. (80 g) carrots (about 2 small), Peeled and diced 3 1/2 oz. (100 g) pumpkin, peeled And diced 3 1/2 oz. (100 g) savoy cabbage, diced 3 1/2 oz. (100 g) green beans, diced Salt to taste 1 bunch fresh parsley, chopped Parmigiano Reggiano cheese, grated, For garnish Soak the dried beans independently in chilly water right away; drain. Point the beans in a pot of chilly, unsalted water and deliver to a Boil. Reduce the heat to a simmer and cook right up until the beans are Approximately gentle, above 40 minutes; drain. In the meantime, carry the 8 1/2 cups (2 l) of water to a boil in a Saucepan. In a large skillet, heat 50 percent the olive oil over medium heat and Sauté the veggies for 4 to 5 minutes. add the greens to The boiling water and carry again to a boil; then low the warm And simmer for 50 minutes. Add the cooked beans and move forward to simmer for 10 minutes Excess. Time with salt and sprinkle with the parsley. Garnish with the Parmigiano, drizzle with the remaining olive oil, And serve.","directions":"","url":"https://recipe.bluelayer.org/recipe/1935/italian-vegetable-soup"},{"id":"1934","title":"NUTTY SEEDY GRANOLA","ingredients":"THE Foundation ingredients 1 cup (250 mL) of any vegetable oil 1 cup (250 mL) of honey 1 tablespoon (15 mL) or by cinnamon 1 tablespoon (15 mL) or consequently of nutmeg 1 tablespoon (15 mL) of normal vanilla extract 8 cups (2 L) of oats (fast, heavy-flake or metallic-slash) Customized ingredients 3 cups (750 mL) of any outrageous (this kind of as almonds, walnuts, pecans, hazelnuts, macadamia, peanuts, pine outrageous, cashews) 3 cups (750 mL) of any seeds (these as chia, flax, sunflower, pumpkin, hemp hearts) 2 cups (500 mL) of any dried fruit (this kind of as raisins, cherries, apricots, figs, dates, even people very little sugarbomb dried cranberries) Preheat your oven to 325°F (160°C). Line 2 baking sheets with parchment paper or foil and flippantly oil the paper or foil. Evaluate the oil into a small saucepan. Employ the service of the very same measuring cup for the honey (to prevent the sticky mess); add the honey to the oil alongside with the cinnamon, nutmeg and vanilla. Whisk until smooth and slender. heat over medium warm, whisking often, till the honey includes melted into the oil. Throw the oats into a large bowl, then pour the spiced honey over them. Stir right up until all the things is appropriately and frivolously put together. Divide the mixture involving the baking sheets, spreading to an even layer. (Mounted the bowl apart.) Bake, stirring each 10 minutes or as a result to guarantee even browning, for above 40 minutes or until the granola is golden brown and fragrant. Add your desired outrageous, seeds and dried end result in the bowl. If any of the sections are much too large for your spoon, lower them down to measurement. Very carefully scrape the warm granola into the bowl, then throw the will work alongside one another. Mounted apart to neat. Go to an airtight container or a resealable plastic bag.","directions":"","url":"https://recipe.bluelayer.org/recipe/1934/nutty-seedy-granola"},{"id":"1932","title":"German Pumpkin Noodle Salad","ingredients":"Ingredients 200 g peeled butternut squash 200 g spaghetti 150 g cherry tomatoes, halved 1 -2 green onion, chopped into little rings Dressing 1 teaspoon German mustard or 1 teaspoon other penned medium-sharp mustard 1 -2 teaspoon honey, to taste 2 -3 tablespoons balsamic vinegar, to taste 1 orange, recently juiced 3 tablespoons sunflower oil or 3 tablespoons canola oil, to taste Optional Garnish 100 g sliced almonds 1 -2 teaspoon pounds, for toasting the almonds Instructions Very first of all, peel the skinned butternut squash flesh into strips. Then cook the spaghetti as recommended on the box. Then add the pumpkin peelings in the top 3 min of cooking for blanching them. Drain and rinse until great. Then toast the almonds inside melted pounds in pan. Then consider absent against heat and enable to drain On the paper towel.mixture the dressing merchandise. Choose the pasta, pumpkin and mixture them with scallions, tomatoes and pumpkin and Dressing. Employ the service of the toasted mad as sprinkle all about.","directions":"","url":"https://recipe.bluelayer.org/recipe/1932/german-pumpkin-noodle-salad"},{"id":"1928","title":"CREAMY POTATO AND PUMPKIN SOUP WITH CANNELLINI BEANS","ingredients":"Vellutata di zucca e patate con fagioli cannellini 7 oz. (200 g) dried cannellini beans 1 lb. (500 g) pumpkin, peeled And chopped 14 oz. (400 g) potatoes (about 3 small), peeled and chopped 3 1/2 oz. (100 g) onions (about 1 1/2 reduced), sliced 6 1/3 cups (1 1/2 l) in addition 8 1/2 cups (2 l) water Salt and freshly ground black pepper To taste 1 sprig fresh thyme, minced 1 sprig fresh new rosemary, minced 2 tsp. (10 ml) much more-virgin olive oil Soak the dried beans within chilly water right away; drain. Point the pumpkin, potatoes, onions, and 6 1/3 cups (1 1/2 l) of Water in a heavy pot and bring to a boil. Decrease the warm to a sim- Mer and cook right up until the veggies are comfortable, above 20 minutes; Then purée in a blender with their cooking liquid. Dilute with a little bit Of water, if important, and period with salt and pepper. In one more heavy pot, carry the being 8 1/2 cups (2 l) of water To a boil. add the beans, small the heat to a simmer, and cook The beans until they are soft, relating to 20 minutes. Stir the beans Into the potato and pumpkin soup. Garnish just about every serving with the thyme, rosemary, and pepper, Drizzle with olive oil, and serve.","directions":"","url":"https://recipe.bluelayer.org/recipe/1928/creamy-potato-and-pumpkin-soup-with-cannellini-beans"},{"id":"1802","title":"APPLE CARROT PUMPKIN SEED SALAD WITH CIDER DRESSING","ingredients":"FOR THE SALAD 2 cups (500 mL) of pumpkin seeds 4 crisp apples (unpeeled), the much more nearby and fresh the far better ½ red onion, extremely thinly sliced 2 carrots, peeled into slender ribbons with a vegetable peeler 1 cup (125 mL) of raisins A handful of handfuls of fresh mint leaves FOR THE DRESSING 2 tablespoons (30 mL) of cider vinegar 2 tablespoons (30 mL) of olive oil 2 tablespoons (30 mL) of honey 1 tablespoon (15 mL) of your preferred mustard 1 teaspoon (5 mL) of ground allspice or cinnamon ½ teaspoon (2 mL) of salt Preheat your oven to 350°F (180°C). Bake the pumpkin seeds on a baking sheet to remove any shelf staleness, crisping and toasting them a little bit together the route, in excess of 15 minutes. In a festive salad bowl, efficiently whisk jointly the dressing ingredients until emulsified. Stand just about every apple upright and slice in opposition to final to backside beside the main. Reduce off the contrary facet, then reduce off the 2 heart sections. Minimize the apple sections as thinly as probable. add to the dressing together with the red onion, carrots, raisins, mint leaves and the pumpkin seeds. Throw the performs alongside one another, flippantly blending the flavors, textures and hues. serve and percentage!","directions":"","url":"https://recipe.bluelayer.org/recipe/1802/apple-carrot-pumpkin-seed-salad-with-cider-dressing"},{"id":"1775","title":"SAVORY PUMPKIN PIE","ingredients":"Torta salata di zucca Preparing season: 1 hour + 30 minutes cooking period 4 Servings Solution 1 lb. 11 oz. (750 g) pumpkin 2 large eggs 3/4 cup (80 g) grated Parmigiano Reggiano cheese 1/2 cup (125 ml) clean product Salt and freshly ground black pepper To taste Freshly grated nutmeg 11 oz. (300 g) puff pastry Warm the oven to 350°F (175°C). Clean the pumpkin, minimize it into Higher ingredients, and bake it in a huge baking pan for 30 minutes, or Until it is smooth. If it starts to about-brown, deal with it with alumi- Num foil. Make it possible for the pumpkin neat, then scrape out and discard the Seeds and filaments. Purée the pumpkin in a blender. Move it to a bowl and add The eggs, Parmigiano, and product. Period with salt, pepper, and a Dash of grated nutmeg. Warm the oven to 350°F (175°C). Roll out the puff pastry to 1/8 inch (3 mm) thick and shift to a pie pan. Employing your fin- Gers, spread the pastry into the corners and up the aspects of the Pan. Pour in the pumpkin mix and gentle the seem. Bake For 30 minutes, or right up until golden-brown.","directions":"","url":"https://recipe.bluelayer.org/recipe/1775/savory-pumpkin-pie"},{"id":"1768","title":"PUMPKIN CURRY","ingredients":"Curry di zucca Rinse the pumpkin. Peel and seed it and remove the filaments. Reduce it into 1/2- to 1-inch (1 to 2 cm) cubes. 1 lb. 5 oz. (600 g) pumpkin 1 tbsp. (15 ml) further-virgin olive oil 3 1/2 oz. (100 g) onions (over 1 1/2 little), sliced 2 tbsp. (13 g) curry powder or paste 2 1/2 cups (500 ml) milk Or 2 cups (500 ml) coconut milk Salt In a high skillet, warm the oil over medium small and sauté the Onions until softened. add the curry powder or paste and stir to Mix. Add the milk, carry to a boil in excess of medium warm, add the diced Pumpkin, and year with salt. Simmer for about 20 minutes, Or until the pumpkin is gentle and the sauce contains thickened to a Favored regularity.","directions":"","url":"https://recipe.bluelayer.org/recipe/1768/pumpkin-curry"},{"id":"1739","title":"Entire WHEAT LASAGNE WITH Wintertime Greens AND MONTASIO","ingredients":"Lasagne integrali con verdure e montasio Create the pasta: on a new function seem, mix the flours and Deliver a effectively in the middle. Split the eggs into the effectively and flippantly Fight with a fork. Slowly but surely combine the ingredients collectively until a Comfortable, uniform dough kinds. Style the dough into a ball, wrap it in Flippantly oiled plastic wrap, and allow for it chill out for 30 minutes. For the pasta 1 2/3 cups (200 g) all-reason flour Or Italian “00” flour 3/4 cup moreover 1 1/2 tbsp. (100 g) Full wheat flour 3 higher eggs Making use of a pasta device or a rolling pin, roll out the dough into A incredibly skinny sheet. Minimize the sheet of dough into rectangles, over 4 by way of 8 inches (10 through 20 cm). For the filling Salt and freshly ground black pepper To taste 3 1/2 oz. (100 g) chard (more than 3 cups) 7 oz. (200 g) broccoli, slice into florets 1/4 cup (60 ml) much more-virgin olive oil 7 oz. (200 g) red onions (about 2 medium), julienned 7 oz. (200 g) pumpkin, diced (relating to 1 3/4 cups) 2 oz. (50 g) solar-dried tomatoes, Chopped (relating to 1 cup) 5 oz. (150 g) white mushrooms, sliced 1 tsp. minced savory 14 oz. (400 g) Montasio cheese or Asiago cheese (about 4 cups), grated 1 cup (100 g) grated Parmigiano Reggiano cheese Carry a heavy pot of salted water to a boil. Cook the pasta until Al dente; drain. Mechanically stage the pasta in a bowl of ice water to Awesome. Drain and stage on a fresh kitchen area towel to dry. Create the filling: Convey a further higher pot of salted water to a boil. Blanch the chard. Drain it and then automatically plunge it in a bowl Of ice water to hold its colour. Blanch, drain, and awesome the broccoli In the identical style. about chop the chard. Warm 1/8 cup (30 ml) of the oil in a large skillet about medium. Sauté The onions until softened. Enhance the heat to medium large and sauté The pumpkin for 3 minutes. add the broccoli and chard, and then the Sunshine-dried tomatoes. In a different skillet, warm the remaining 1/8 cup (30 ml) of oil above Medium. Sauté the mushrooms with the savory. add them to the Chard mixture and year with salt and pepper. For the béchamel 1 1/2 oz. (40 g) unsalted butter 1/3 cup (40 g) all-explanation flour 2 cups (500 ml) milk Salt and freshly ground black pepper To taste Heat the oven to 400°F (200°C). Deliver the béchamel sauce: Soften the butter in a heavy-bottomed Pan. To deliver a roux, add the flour and whisk the butter and flour Jointly for 3 to 4 minutes around small heat, until smooth. Warm the milk in a independent pan, then add it to the roux, pouring it in A gradual circulation. Year with salt and pepper, and carry on cooking, 84whisking normally to prevent the development of lumps, till the sauce Is thick and creamy. If the béchamel is far too thick, add a little bit of milk. If it is far too skinny, permit it cook for a pair added minutes. Flippantly oil a 9-inch (23 cm) sq. baking dish and different levels Of pasta with levels of veggies, about 3 tablespoons of béchamel, A sprinkling of Montasio, and a sprinkling of Parmigiano. Carry on Until all the ingredients consist of been employed, completing with a layer of Béchamel and the cheeses. Bake the lasagne for relating to 20 minutes, or until golden-brown. Allow for it Great for 5 minutes and serve.","directions":"","url":"https://recipe.bluelayer.org/recipe/1739/entire-wheat-lasagne-with-wintertime-greens-and-montasio"},{"id":"1734","title":"PUMPKIN RAVIOLI","ingredients":"Cappellacci di zucca For the pasta 11 oz. (300 g) all-cause flour (scant 2 1/2 cups) 3 hefty eggs For the filling 2 1/4 pounds. (1 kg) yellow pumpkin 7 oz. (200 g) grated Parmigiano Reggiano cheese, Moreover much more for sprinkling 1 high egg Salt to taste 4 tbsp. unsalted butter Procedure Deliver the pasta: Area the flour on a fresh do the job show up and Create a perfectly in the centre. add the eggs to the effectively. Slowly and gradually Involve the eggs into the flour till you discover a comfortable Dough. Wrap the dough within plastic wrap and refrigerate for at Small 30 minutes. Ground nutmeg Create the filling: heat the oven to 350oF (175oC). Lower the Pumpkin in 50% and scoop out the seeds and fibers. in a shallow Baking dish loaded midway with water, stage the pumpkin halves Deal with down and address with aluminum foil. Bake in the oven until The pumpkin is gentle, relating to 1 1/2 hrs. Allow the cooked pumpkin interesting, then peel it, scoop out the flesh, And thrust it all through a sieve into a huge bowl. add the Parmigiano And the egg and year with salt and nutmeg to taste. Enable the Filling take it easy for about 30 minutes. Roll out the dough into 2 skinny sheets. on one sheet spoon 1 to 2 teaspoons of the filling into mounds, leaving 1/2 to 3/4 inch (1 to 2 cm) in between mounds. Lay the instant sheet of dough on Best, draping it carefully around the mounds. Push carefully near the Mounds. Lower over the mounds to sort client rounds. Drive The edges of the rounds collectively to seal in the filling. Deliver a large pot of salted water to a boil. Cook the ravioli until Al dente. Soften the butter and gown the ravioli with the melted butter and A sprinkling of Parmigiano. This pasta can additionally be aided with a Bolognese sauce.","directions":"","url":"https://recipe.bluelayer.org/recipe/1734/pumpkin-ravioli"},{"id":"1490","title":"Pumpkin Spice Pancakes with Pumpkin Butter","ingredients":"1 cup full wheat flour<br>2 tsp baking powder<br>1/4 tsp salt<br>1/2 tsp cinnamon<br>1/2 tsp pumpkin pie spice<br>1 tbsp brown sugar<br>1 cup<br>1% milk<br>3 large egg whites<br>2 tsp oil<br>1 tsp vanilla Butter taste cooking spray","directions":"Mixture all dry ingredients in a bowl. Mix milk, egg whites and pumpkin butter or canned pumpkin in a bowl and combine until smooth. add soaked ingredients with the dry and add perfectly with a spoon till there are no much more dry destinations. Don’t over-mix. Heat a heavy skillet on medium heat. Spray oil to flippantly coat and pour 1/4 cup of pancake batter. At the time the pancake begins to bubble and the edges start off to mounted, change the pancakes. Repeat with the remainder of the batter. Ultimate each individual serving with an even further 2 tbsp pumpkin butter. in addition you can top with maple syrup or agave, (a lot more details)","url":"https://recipe.bluelayer.org/recipe/1490/pumpkin-spice-pancakes-with-pumpkin-butter"},{"id":"1486","title":"Nutritious Pumpkin Oatmeal Shake","ingredients":"1/2 cup straightforward oats<br>2 cups water<br>1 cup skim milk (or<br>almond milk)<br>1 cup ice<br>1/2 cup pumpkin puree (canned or do-it-yourself)<br>3 tbsp brown sugar (or maple)<br>1 tsp cinnamon Pumpkin pie spice, to taste","directions":"Cook oats and water in a little pot for relating to a moment or 2, stirring always until it Makes being thick and bubbly. Remove to warm and enable it awesome. In a blender add milk, pumpkin, sugar, cinnamon, pumpkin pie spice. add oats and ice. add on large until incredibly gentle. Chill in fridge or pour in a glass previously mentioned ice. Delight in!!","url":"https://recipe.bluelayer.org/recipe/1486/nutritious-pumpkin-oatmeal-shake"},{"id":"1439","title":"Pointers For Producing Do-it-yourself Bread","ingredients":"There is nothing at all which includes do-it-yourself bread. Regardless of whether banana, pumpkin, white or full wheat, the odor of a fresh, scorching loaf can't be fight. There are plenty of factors why you would will need to create your individual bread. If you consist of Fantastic pumpkin bread recipes or banana bread recipes, you can create a awesome dessert or consist of a effortless snack for the children on hand at all occasions. Baking your particular white or wheat bread can aid you conserve money on your grocery invoice. Taking in entire wheat bread will maintain you nutritious and may perhaps even aid you get rid of bodyweight. You may well have to have to contemplate offering your loved ones with selfmade wheat bread all the year. The health and fitness rewards are lots of, in particular if you are moving to use fresh ground wheat. Taking in a reduce of bread created with fresh ground wheat is including using a shot of nutrition. What Is Wheat And Why Would You Need to have To Use It? Wheat is the world wide’s utmost considerable grain crop and ranks initial involving the grains for its dietary value. Although applied in its entirety, wheat is an ideal resource of fiber and a lot of large B-nutrients.WheatB-nutrients. Wheat germ is one of the richest resources of vitamin E if utilized the moment recently milled, in advance of oxidation can take desired destination. The richest resource of Vitamin E is uncovered in the germ of the wheat kernel. Milled wheat loses its Vitamin E exceptionally suddenly because of to oxidization. This is the motive why the bread we purchase genuinely incorporates absolutely nothing of value for us. It incorporates been stripped of the nutrients offered in the wheat. in relating to 72 several hours of milling, 90% of over 30 vitamins are absent. Family members customarily take pleasure in far better exercise as soon as they commence baking bread with fresh ground wheat which add large developments inside sinus diseases, runny noses and colds. There consist of on top of that been scientific tests of diminished cholesterol counts, warts disappearing, acne breakouts clearing and a host of other Good gains. Of training course there are the very clear added benefits of incorporating even more fiber to your food plan, nonetheless try to remember to consume a large amount of water any time you boost fiber.","directions":"","url":"https://recipe.bluelayer.org/recipe/1439/pointers-for-producing-do-it-yourself-bread"},{"id":"1420","title":"Slender Mini Pumpkin Chocolate Chip Muffins","ingredients":"1/2 cup white full wheat flour (King Arthur) 3/4 cups unbleached all explanation flour (King Arthur) 3/4 cup uncooked sugar 3/4 tsp baking soda 1 3/4 tsp pumpkin pie spice 1/4 tsp cinnamon 1/4 tsp salt 1 1/2 cups canned pumpkin puree (not pumpkin pie filling) 2 tbsp virgin coconut oil (or canola) 2 higher egg whites 2 tsp vanilla extract Baking spray 2/3 cup mini chocolate chips","directions":"","url":"https://recipe.bluelayer.org/recipe/1420/slender-mini-pumpkin-chocolate-chip-muffins"},{"id":"1401","title":"Pumpkin Cupcakes with Pumpkin Spiced Product Cheese Frosting","ingredients":"18.25 oz Vanilla Wet Cake<br>add<br>2 tsp pumpkin pie spice<br>1 cup canned<br>100%<br>all-natural pumpkin<br>1 cup water For the Pumpkin Product Cheese Frosting:<br>8 oz Philadelphia<br>1/3 fat product cheese (do not employ the service of weight totally free)<br>1/2 cup pureed pumpkin (canned is great)<br>1 tsp vanilla extract<br>1 tsp cinnamon<br>1 tsp pumpkin pie spice<br>5 tbsp packed brown sugar","directions":"Preheat oven to 350°. Line a cupcake tin with cupcake wrappers. Blend cake combine and pumpkin spice in a large bowl. add pumpkin puree and water, mixture relating to 2 minutes. Fill cupcake liners 2/3 total and bake more than 20 – 25 minutes, or until a toothpick inserted will come out new. For the frosting, add the product cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar till comfortable. You can use a spatula to ice the cupcakes or pipe them which might need to have producing added frosting. Makes 24","url":"https://recipe.bluelayer.org/recipe/1401/pumpkin-cupcakes-with-pumpkin-spiced-product-cheese-frosting"},{"id":"1400","title":"Pumpkin Cheesecake Shooters","ingredients":"3 (1.5 oz general) full chocolate graham crackers<br>4 oz<br>1/3 fat product cheese, softened<br>1/2 cup<br>all-natural canned pumpkin<br>1 tsp organic vanilla extract<br>3 tbsp dim brown sugar, unpacked<br>1 tsp pumpkin pie spice<br>1/4 tsp nutmeg1/4 tsp cinnamon","directions":"Crush graham crackers in a foodstuff processor. Fixed apart. In a large bowl combat the product cheese till soft with an electric powered mixer. add the pumpkin, vanilla, sugar, pumpkin pie spice, nutmeg and cinnamon. Battle until perfectly merged and creamy. Seek the services of a spatula to fold in 5 oz (1-1/2 cups) of the whipped topping; mix right up until no streaks keep on being. Desired destination in a piping bag or ziplock bag with a corner snipped off. To obtain: Sprinkle 1/2 teaspoon of graham cracker crumbs on the backside of every shot glass. Pipe a layer of pumpkin cheesecake on to the graham cracker crust (about 1 tbsp) adopted through a layer of whipped topping. Repeat a instant layer and full with a further sprinkle of crumbs. add low spoons and fridge until organized to serve. *Just about every shot glass incorporates 2 tbsp pumpkin cheesecake, 1 tbsp whipped topping, 1 tsp graham cracker crumbs amount.","url":"https://recipe.bluelayer.org/recipe/1400/pumpkin-cheesecake-shooters"},{"id":"1399","title":"Pumpkin Banana Bread","ingredients":"Pam baking spray<br>3/4 cup unbleached<br>all cause flour<br>1/2 cup white entire wheat flour<br>3/4 tsp baking soda<br>1/2 tsp salt<br>1 tsp cinnamon<br>1/2 tsp ground cloves*<br>1/2 tsp ground nutmeg*<br>3 extremely ripe medium bananas, mashed<br>1/2 cup pureed pumpkin<br>2 tbsp butter, softened<br>1/2 cup mild brown sugar, unpacked<br>1 large egg white<br>1 large egg<br>1 tsp vanilla extract<br>1/4 cup chopped pecans (optional,<br>5 pts+ for every minimize if<br>applying)","directions":"Preheat oven to 325°. Grease a 9×5 inch loaf pan with baking spray. In a medium bowl, add flour, baking soda, pumpkin spice and salt with a twine whisk. Mounted apart. In a hefty bowl, product butter and sugar with an electrical mixer. add egg whites, egg, bananas, pumpkin and vanilla, and overcome at medium rate until thick. Scrape down facets of the bowl. Add flour blend and crazy (if utilizing), then add at reduced tempo right up until mixed. Do not over add. Pour batter into loaf pan and bake on the middle rack for 60 minutes, or till a toothpick inserted in the centre arrives out fresh. Enable the pan neat at bare minimum 20 minutes, bread need to be room temperature just before cutting. * 1 tsp of pumpkin spice can be substituted for cloves and nutmeg.","url":"https://recipe.bluelayer.org/recipe/1399/pumpkin-banana-bread"},{"id":"1333","title":"Pumpkin Spice No-Bake Cheesecake","ingredients":"8 oz<br>1/3 fewer bodyweight Philadelphia Product Cheese<br>1/2 cup pureed pumpkin (canned is fine)<br>1 tsp vanilla<br>1 tsp cinnamon<br>1 tsp pumpkin pie spice<br>1/4 cup brown sugar, unpacked<br>4 oz Truwhip, thawed","directions":"Spoon mixture into pie crust and chill for a couple hrs, right up until business. Pin It To Conserve For Later on!","url":"https://recipe.bluelayer.org/recipe/1333/pumpkin-spice-no-bake-cheesecake"},{"id":"1332","title":"Pumpkin Nut Muffins","ingredients":"1/2 cup white entire wheat flour (King<br>Arthur)<br>3/4 cups unbleached<br>all explanation flour (King<br>Arthur)<br>3/4 cup uncooked sugar<br>1 tsp baking soda<br>2 tsp pumpkin pie spice<br>1/4 tsp nutmeg<br>1/4 tsp cinnamon<br>1/4 tsp salt<br>1<br>1/2 cups canned pumpkin (not pumpkin pie filling)<br>2 tbsp vegetable oil<br>2 large egg whites<br>1<br>1/2 tsp vanilla extract Baking spray<br>1/2 cup chopped pecans","directions":"Preheat oven to 350°. Line a muffin tin with paper liners and frivolously spray liners with oil for uncomplicated removing. In a medium bowl, add flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a cord whisk. Set aside. In a large bowl mix pumpkin puree, oil, egg whites and vanilla; overcome at medium pace till thick. Scrape down aspects of the bowl. Add flour blend to the soaked blend, then combine at small pace right up until blended; do not over mixture. Fold in chopped ridiculous. Pour batter into penned muffin tin and bake on the middle rack for 24 – 26 minutes, or till a toothpick inserted in the centre arrives out new. Allow for them interesting at minimum 15 minutes ahead of serving. Tends to make 12 muffins. Pin It To Help you save For Afterwards!","url":"https://recipe.bluelayer.org/recipe/1332/pumpkin-nut-muffins"},{"id":"1331","title":"Pumpkin Banana Pecan Bread","ingredients":"2-1/2 cups white complete wheat or<br>all-rationale gluten-absolutely free flour<br>1-1/2 tsp baking soda<br>1<br>1/2 teaspoon pumpkin spice<br>1 teaspoon cinnamon<br>1/2 tsp salt<br>4 tbsp butter, softened<br>1 cup mild brown sugar, not packed<br>4 hefty egg whites<br>1<br>1/2 cup pumpkin puree<br>1<br>1/4 cup (3 medium) ripe bananas, mashed<br>1/2 cup unsweetened<br>apple sauce<br>1 tsp vanilla extract<br>3 oz (3/4 cup) chopped pecans Baking spray","directions":"Preheat oven to 350°. Grease 2 8×5 inch loaf pans with baking spray. In a medium bowl, blend flour, baking soda, pumpkin spice, cinnamon and salt with a twine whisk. Fastened apart. In a large bowl product butter and sugar with an electrical mixer. add egg whites, pumpkin, bananas, apple sauce and vanilla, and fight at medium tempo right up until thick. Scrape down aspects of the bowl. Add flour mix and pecans, then mix at small rate right up until blended. Do not in excess of blend. Pour batter into loaf pans and bake on the middle rack for 50 minutes, or until a toothpick inserted in the middle arrives out fresh. Allow for the pan awesome at minimum amount 20 minutes, bread need to be area temperature right before reducing. Makes 2 loaves.","url":"https://recipe.bluelayer.org/recipe/1331/pumpkin-banana-pecan-bread"},{"id":"1303","title":"Baked Oatmeal with Pumpkin and Bananas","ingredients":"3 medium ripe bananas, (the riper the much better) sliced into<br>1/2″ ingredients<br>1 cup canned pumpkin<br>1 tbsp honey<br>3 tbsp brown sugar<br>1 cup raw simple oats<br>1/4 cup chopped pecans<br>1/2 tsp baking powder<br>3/4 tsp cinnamon<br>1<br>1/2 tsp pumpkin pie spice<br>1/4 tsp nutmeg Pinch of salt<br>1 cup bodyweight free of charge milk (or<br>any milk you demand)<br>1 egg<br>1 tsp vanilla extract","directions":"Preheat the oven to 375° F. Flippantly spray a 8 x 8″ or 9 x 9″ ceramic baking dish with cooking spray; mounted apart. Prepare the banana slices in a solitary layer on the backside of the ceramic dish. Sprinkle 1/4 tsp of the cinnamon, honey and deal with with foil. Bake 15 minutes, right up until the bananas take tender. In the meantime, in a medium bowl, mix the oats, 50% of mad, baking powder, getting cinnamon, pumpkin pie spice, nutmeg and salt; stir alongside one another. in a different bowl, whisk alongside one another the pumpkin, brown sugar, milk, egg, and vanilla extract. Remove the bananas in opposition to the oven, then pour the oat mix above the bananas. Pour the pumpkin mixture around the oats, developing yes to spread the blend as flippantly as prospective. Sprinkle the remaining crazy about the the final. Bake the oatmeal for above 30-35 minutes, or until the best is golden brown and the oatmeal contains established. serve incredibly hot to the oven.","url":"https://recipe.bluelayer.org/recipe/1303/baked-oatmeal-with-pumpkin-and-bananas"},{"id":"1080","title":"Tremendous Wet Very low Weight Chocolate Cupcakes with Chocolate Glaze","ingredients":"Tremendous Wet small Weight Chocolate Cupcakes with Chocolate Glaze<br>18.25 oz Duncan Hines Darkish Chocolate Fudge cake mix<br>1.4 oz sugar no cost, excess weight cost-free, prompt chocolate pudding<br>1 cup canned pumpkin (not pumpkin pie filling)<br>1<br>1/3 cups water For the chocolate glaze:<br>1/2 cup confectioners’ sugar<br>1 tbsp unsweetened cocoa powder<br>1/2-1 tbsp<br>1% milk<br>1/4 tsp vanilla extract Pinch of salt","directions":"Preheat oven to 350°. Line a cupcake tin with cupcake liners. Add pumpkin puree and water in a higher bowl; blend to add. add chocolate pudding blend and mixture perfectly. Add chocolate cake blend and battle 2 minutes. Fill cupcake liners 2/3 entire and bake around 25 – 28 minutes, or until a toothpick inserted will come out fresh. Neat in pan on twine rack for 15 minutes. For the glaze: mix all dry ingredients, add vanilla and 1/2 tbsp milk, introducing additional 1/4 tsp at a season if required right up until soft. Add to a piping bag or Use a zip lock bag and reduce the corner off, drizzle on to cooled cupcakes.","url":"https://recipe.bluelayer.org/recipe/1080/tremendous-wet-very-low-weight-chocolate-cupcakes-with-chocolate-glaze"},{"id":"1058","title":"Pumpkin Spiced Chocolate Chip Cookies","ingredients":"1/2 cup complete wheat pastry flour<br>1/2 cup<br>all reason flour<br>1/4 tsp baking soda<br>2 tsp pumpkin pie spice<br>1/8 tsp salt<br>1/2 cup granulated sugar<br>1/2 cup brown sugar<br>2 tbsp butter, melted<br>1 egg white<br>2 tbsp pumpkin puree<br>1 tsp vanilla extract<br>1/2 cup mini chocolate chips","directions":"In a superior bowl, mix the flours, baking soda, salt and pumpkin spice; stir to mixture. in a different bowl, whisk the sugars, butter, egg white, pumpkin puree and vanilla jointly until light and fluffy. Whisk the dry ingredients into the soaked ingredients in 2 additions until the batter is incredibly effectively mixed. If the batter appears to be like even more “crumbly” than comfortable, add simply a get rid of of water at a year (Basically if necessary) until it smooths out. Get rid of via place spoonfuls above 1 inch aside on to baking sheets. Bake 8 – 10 minutes. Remove to the oven, and permit them stand 5 minutes in advance of doing away with the cookies to the pans to awesome on twine racks. Generates 2 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/1058/pumpkin-spiced-chocolate-chip-cookies"},{"id":"1045","title":"Hearty Vegetarian Pumpkin Chili","ingredients":"For seasoning blend:<br>1 tablespoon chili powder<br>1 teaspoon ground cinnamon<br>2 teaspoons kosher salt<br>1/8 teaspoons ground cloves ½ teaspoon ground nutmeg ¼ teaspoon cayenne pepper For chili:<br>2 teaspoons olive oil<br>1 medium onion, diced<br>2 huge cloves garlic, minced<br>2 tablespoons fresh new ginger, finely minced<br>1 jalapeno, seeds<br>and membrane eradicated, minced<br>2 medium carrots, diced into ½-inch cubes<br>4 high Portobello mushrooms, stemmed, wiped fresh<br>and cubed<br>2 cups frozen corn<br>1 (28-ounce) can fire roasted diced tomatoes<br>1 (15-ounce) can pureed pumpkin<br>1 (15 ounce) can black beans, drained<br>and rinsed<br>2 cups unsalted vegetable stock For toppings:<br>1 more-huge or<br>2 little<br>avocado, cubed<br>5 green onions, sliced<br>10 tablespoons diminished-fat shredded cheddar cheese<br>5 tablespoons mild sour cream<br>2 ounces baked tortilla chips, beaten Chopped cilantro, for garnish","directions":"In a reduced bowl, mix every thing in the seasoning mixture. Mounted apart. Heat a large hefty pot or Dutch oven in excess of medium-large heat. add the onion, garlic, ginger, and jalapeño and sauté until veggies are tender, around 3-4 minutes. add the carrots and mushrooms and cook until carrots start out to brown and mushrooms launch some of their liquid, stirring often, around 6 minutes. Add the seasoning mix and stir to frivolously coat. add the corn, tomatoes, pumpkin, beans and stock and add perfectly. cover, do away with heat to medium-small, and simmer for 45 to 50 minutes, stirring from time to time. Even though carrots are fork gentle, remove from warm, serve 1 cup of chili and best with preferred toppings. *Vitamins and minerals information and facts for toppings incorporates ½ a green onion, 1 ounce avocado, 1 tablespoon cheese, ½ tablespoon sour product and 1 tablespoon crushed tortilla chips (for every serving).","url":"https://recipe.bluelayer.org/recipe/1045/hearty-vegetarian-pumpkin-chili"},{"id":"1002","title":"Roasted Acorn Squash and Leek Soup with Pepitas","ingredients":"2<br>acorn squash<br>1 tbsp butter (vegans seek the services of olive oil)<br>1 (more than<br>1 cup) large leek, mild green<br>and white component just<br>4 cups pounds no cost, reduced sodium chicken broth (vegans seek the services of vegetable stock)<br>2 tbsp pepitas (uncooked pumpkin seeds)<br>2 tbsp chopped chives","directions":"Preheat oven to 350°. Slash acorn squash in 50% and bake till comfortable, above 40 – 45 minutes. Remove versus the oven. In the meantime, discard darkish green chapter of the leek. Leeks frequently are inclined to be sandy, consequently I which includes to fresh them properly by separating the levels and washing them perfectly less than chilly water. Chop leeks and sauté in a large pot with butter or oil above medium lower warm until smooth, about 5 minutes. Any time squash is awesome adequate to manage, scoop out seeds and discard. Scoop out the flesh to the pores and skin and add to the pot with leeks. Add above 2/3 of the chicken stock to the pot; stir perfectly and simmer above 5 minutes. Getting an immersion blender or a month-to-month blender, mix soup until smooth. add being broth and simmer a couple extra minutes. Change salt and pepper to taste. Garnish with pepitas and chopped chives.","url":"https://recipe.bluelayer.org/recipe/1002/roasted-acorn-squash-and-leek-soup-with-pepitas"},{"id":"961","title":"Pumpkin Bread With Pepitas","ingredients":"1<br>1/4 cups unbleached<br>all motive flour<br>3/4 cup sugar<br>1 tsp baking soda<br>2 tsp pumpkin pie spice<br>1/2 tsp nutmeg<br>1/4 tsp cinnamon<br>1/4 tsp salt<br>2 tbsp vegetable oil<br>2 superior egg whites<br>1<br>1/2 tsp vanilla extract Baking spray<br>2 tbsp pepitas","directions":"Preheat oven to 350°. Spray a 9 x 5 inch loaf pan with baking spray. In a medium bowl, mix flour, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a twine whisk. Mounted apart. In a large bowl mixture oil, egg whites, pumpkin puree and vanilla; combat at medium rate right up until thick. Scrape down facets of the bowl. Add flour mixture, then mix at small pace until merged. Do not more than mixture. Pour batter into loaf pan, top with pepitas and bake on the centre rack for 50-55 minutes, or till a toothpick inserted in the centre will come out fresh. Allow the pan amazing at small 20 minutes, bread really should be space temperature prior to chopping.","url":"https://recipe.bluelayer.org/recipe/961/pumpkin-bread-with-pepitas"},{"id":"932","title":"Pumpkin Spiced Crepes with Pumpkin Butter","ingredients":"1<br>1/2 cups excess weight free of charge milk<br>2 high egg whites<br>1 entire egg<br>1 tsp oil<br>1 tsp vanilla<br>1 cup white entire wheat flour (all explanation functions good)<br>1 tsp cinnamon<br>1 tsp pumpkin pie spice Butter flavored spray Fat free of charge whipped topping (optional) Powdered sugar (optional)","directions":"Mix flour, milk, cinnamon, pumpkin spice, eggs and oil until tender in the blender. Warm a large nonstick pan on medium-small flame. As soon as sizzling, spray with buttered flavored spray to coat backside of pan. Pour 1/4 cup crepe blend into pan, swirling pan somewhat to create crepe slim and comfortable. Cook for 1 to 2 minutes or right up until backside of crepe is light golden brown. Switch; cook 30 seconds to 1 instant or right up until light golden brown. Repeat with remaining buttered flavored spray and crepe mixture. Makes 3 cups. Batter can be refrigerated for up to 2 times.","url":"https://recipe.bluelayer.org/recipe/932/pumpkin-spiced-crepes-with-pumpkin-butter"},{"id":"886","title":"With regards to Gourmand Espresso","ingredients":"About Gourmand Espresso Connoisseur Espresso - Not Just Connoisseur Food items Gourmand Espresso, what is not to delight in? For all those who are hooked on espresso, Connoisseur espresso is what will become the working day off to a Great begin, and it selections us up in the center of the working day. Espresso contains been about for countless numbers of decades. Gourmand espresso Sad to say, consists of been over for significantly less than one hundred yrs, and it includes immediate turn out to be the beloved of thousands and thousands of espresso connoisseurs through the global. There are 1000's of alternative layouts of connoisseur espresso. This kind of add Colombian connoisseur espresso which incorporates a ambitious, potent taste, with a abundant aroma sure to meet each espresso husband or wife. There are in addition flavored connoisseur coffees, which add French Vanilla, Toasted Almond, Cookies and Crème, and Hazelnut. There are consequently innumerable solutions, that the Connoisseur Espresso fan will contain a extremely hard season picking out, The Gourmand Espresso partner can love specialty espresso these as Pumpkin Spice, a abundant savory espresso that is which includes a slash of pumpkin pie. This kind of patterns of gourmand coffees are not accessible 12 months spherical. There are Gourmand espresso retailer within each town and metropolis in the United Says, and in excess of the world wide. The utmost prominent of all the connoisseur espresso merchants are Dunkin Doughnuts, Starbucks, and Honey Dew Doughnuts. Each of Those people Connoisseur Espresso merchants specials the conventional cup of espresso, and the flavored coffees nevertheless every discounts a choice twist of their coffees. What over the Connoisseur espresso outlets that no person even realizes is a espresso retail store? The espresso stations that are in grocery retailers or in section retailers? All those store promote amazing gourmand espresso, nevertheless typically they are final by. After you do a Google search for connoisseur espresso, you will obtain that there are a amount of Web web-sites that are devoted to connoisseur espresso. The Web websites offer you bargains and discounted exactly for hoping their espresso. People deals consist of a unique fashion of espresso producer intended primarily for one brand name of gourmand espresso. Even though at the rear of throughout little metropolis The us, and a roadside espresso retail store pops up on the horizon, one can think about how the greater chains bought started out. The much larger connoisseur espresso suppliers consist of groups of espresso roasters who are committed to producing clean and mouth watering flavors of espresso. The Gourmand Espresso customer will absolutely seem ahead to all of the fresh flavors that are made. The genuine Gourmand Espresso shopper will push out of their direction to test a perfect cup of gourmand espresso that they read point out of possibly within communication or for the duration of a group. Actually at any occasion, putting on or in another way, higher education of experienced, there are connoisseur espresso outlets all over the place. The Connoisseur Espresso buyer will surely overall look in advance to all of the fresh flavors that are developed. Any time you are creating gourmand espresso at residence, you will want full espresso beans, (grinding the beans particularly ahead of brewing insures the freshest espresso) fresh new spring water, light cream and sugar. This kind of are the mystery ingredients for the freshest, ideal tasting cup of espresso you will at any time flavor.","directions":"","url":"https://recipe.bluelayer.org/recipe/886/with-regards-to-gourmand-espresso"},{"id":"809","title":"Pumpkin Hazelnut White Chocolate Biscotti","ingredients":"2 cups<br>all reason flour (+ even more for dusting)<br>2<br>1/2 tsp pumpkin pie spice<br>1-1/2 tsp baking powder<br>1/4 tsp cinnamon<br>1/4 tsp nutmeg Pinch of salt<br>2<br>1/4 oz (1/2 cup) beaten hazelnuts<br>1/2 cup white chocolate chips<br>2 tbsp unsalted butter, softened<br>3/4 cup superfine sugar (you can put sugar in foodstuff processor)<br>2 tbsp<br>all-natural canned pumpkin<br>2 superior eggs<br>1 tsp vanilla extract","directions":"Preheat oven to 375°. Line a baking sheet with a silpat or parchment paper. In a medium bowl, mix flour, baking powder, cinnamon, nutmeg and salt. add hazelnuts, white chocolate chips and combine. In a stand mixer, mix butter and sugar on medium pace for 1-1/2 minutes. add pumpkin, vanilla and eggs, one at a year. add the dry ingredients and blend on small tempo until accurately put together to deliver a dough. Remove the dough (if much too sticky sprinkle flour over it and on effort and hard work look). Divide into 2 sections and style into extensive flat logs about 12 inches long x 2 inches broad. Space on the included baking sheets and bake 22-25 minutes. At the time great more than enough to manage, carefully slash the loaves on the perspective into 1/2 inch slices (a serrated bread knife performs excellent). Return to the baking sheet fitting as a great number of as you can on the baking sheet, you might want to do this in batches. Bake the biscotti for yet another 3-4 minutes on each individual aspect, much less if you which includes it softer. Would make 28-30.","url":"https://recipe.bluelayer.org/recipe/809/pumpkin-hazelnut-white-chocolate-biscotti"},{"id":"787","title":"Flourless Chocolate Cake","ingredients":"Cooking spray<br>6 oz<br>60% Ghirardelli Chocolate<br>1/4 cup pumpkin puree<br>1<br>1/2 tbsp maple syrup<br>1 tsp vanilla extract<br>1 full egg<br>3 egg whites<br>1/8 tsp kosher salt","directions":"Preheat oven to 350°F. Spray 8 (4 oz) ramekins with cooking spray. Area on a large baking tray. Soften chocolate in medium microwaveable bowl for 45 instant durations, blending until melted and Set aside to neat a couple of minutes. Add the pumpkin puree to the melted chocolate together with vanilla, 1 full egg, and maple syrup; add perfectly. In a independent bowl, with a hand mixer combat the egg whites until smooth peaks kind. Fold the egg whites into the chocolate mix, add salt. Spoon 1/4 cup mixture into ramekins and bake above 15 minutes, until the cakes add. serve specifically absent.","url":"https://recipe.bluelayer.org/recipe/787/flourless-chocolate-cake"},{"id":"762","title":"Pumpkin Butter","ingredients":"3 1/2 cups pumpkin puree, or 1 (29 ounce) can (not pumpkin pie filling) 2 tsp vanilla extract 3/4 cup apple cider or juice 1 cup packed brown sugar 2-3 cinnamon sticks 1-2 tsp pumpkin pie spice (to taste)","directions":"","url":"https://recipe.bluelayer.org/recipe/762/pumpkin-butter"},{"id":"761","title":"Pumpkin Spice Quinoa Breakfast Cookies","ingredients":"1<br>1/2 cup water<br>3/4 cup uncooked quinoa<br>1 cup (150 grams)<br>all-cause flour<br>1/2 cup coconut sugar (or you can sub granulated)<br>1/4 cup (30 grams) ground flax seed<br>1/8 teaspoon sea salt<br>1/2 cup (130 grams) pureed pumpkin<br>2 tablespoons oil<br>1 teaspoon<br>all-natural vanilla extract<br>1 egg white (2 tablespoons +<br>1 teaspoon)<br>2 tablespoons maple syrup (Optional)<br>1/2 cup fat-free of charge whipped topping","directions":"Add quinoa to a fine mesh stainer and rinse properly right before applying in this recipe. Add water and quinoa to a saucepan. add and bring to a boil. Eradicate warm to small, and simmer for 15 minutes. As soon as in depth, remove against the stove, remove lid and make it possible for to interesting for a few of minutes. In the meantime, preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. Fixed apart. Add flour, sugar, ground flax, pumpkin spice mix and salt to a huge bowl. Then, evaluate 1½ cups of the cooked quinoa and add to the dry ingredients. Stir to coat, until all quinoa granules are coated in the mixture. Mounted apart. Add pumpkin, oil, vanilla, egg white and maple syrup to a very little bowl and stir very well. Pour the moist mix within with the dry blend and stir to mix. One tablespoon at a year, scoop mix on to written baking sheet, leaving a small put about every cookie. They will not spread out, as a result you can retain the cookies end. Frivolously sort every cookie, as you’d which includes them to occur out. I flattened them a little bit involving my arms. Bake in the preheated oven for 25-30 minutes, until cooked all through and golden. Remove against the oven, permit interesting on the pan for 10 minutes in advance of relocating to a cooling rack and making it possible for them to interesting for a pair of hrs. For the reason that cooked quinoa was employed in this recipe, the more time you go away it to interesting, the firmer your cookies will grow to be. Depart them be and they will change! After prepared to serve, top each with a teaspoon of whipped cream if preferred. Cookies can be kept in the refrigerator for up to 2 months. Recipe notes: Grape seed oil is effective perfectly for this recipe, still any oil will do the trick! No matter whether you’re seeking to are living a healthful, guilt-free of charge lifestyle, are Fragile to dairy, gluten, soy, or grains, Leanne’s pleasurable and straightforward Recipes are a superior instrument for anyone!","url":"https://recipe.bluelayer.org/recipe/761/pumpkin-spice-quinoa-breakfast-cookies"},{"id":"734","title":"Pumpkin Hazelnut Flaugnarde (Clafoutis)","ingredients":"3 superior eggs<br>2 hefty egg whites<br>10 tbsp mild<br>agave nectar (or sugar)<br>1/2 cup unbleached<br>all-reason flour, sifted Pinch of salt<br>1 cup<br>1% milk<br>1 tsp vanilla extract<br>1 inch vanilla bean, break, pulp scraped out<br>1/8 tsp cinnamon<br>1/8 tsp nutmeg<br>1/8 tsp ginger<br>2/3 cup pumpkin puree, do-it-yourself or canned Baking spray<br>1/3 cup chopped evenly toasted hazelnuts","directions":"Preheat oven to 425°F. Spray a 9-inch pie plate with baking spray. add the hazelnuts to the dish. Location the eggs, egg whites, agave, milk, vanilla extract, vanilla bean, cinnamon, nutmeg, ginger and salt in a blender (or a foodstuff processor). mix until smooth, in excess of 30 seconds. add the pumpkin purée and add properly. add the flour and pulse until properly mixed. Pour in the batter into the pie dish. Bake for 15 minutes, then reduce the heat to 375°F and bake until the centre is exactly fastened, over 12 minutes. serve routinely.","url":"https://recipe.bluelayer.org/recipe/734/pumpkin-hazelnut-flaugnarde-clafoutis"},{"id":"733","title":"Pumpkin Roll, Lightened Up","ingredients":"For the cake:<br>3/4 cup<br>all-explanation flour<br>1/2 tsp baking powder<br>1/2 tsp baking soda<br>1/2 tsp ground cinnamon<br>1/2 tsp pumpkin pie spice<br>1/4 tsp ground<br>allspice<br>1/2 tsp vanilla<br>1/4 tsp salt<br>3 higher eggs<br>3/4 cup granulated sugar<br>2/3 cup canned pumpkin Non-adhere spray (I utilised Wise Balance)<br>1/4 cup powdered sugar (to sprinkle on towel) For the filling:<br>6 oz light cream cheese,<br>at room temperature (NOT pounds cost-free)<br>3/4 cup powdered sugar<br>6 oz weight totally free Fage Greek Yogurt<br>1/2 cup chopped walnuts (optional)<br>1 tsp vanilla extract Powdered sugar (optional for topping)","directions":"Pumpkin Roll: Preheat oven to 375°F and House oven rack in the heart of the oven. Spray a 15 x 10 inch baking pan with non-adhere spray, line it with parchment paper, then spray a small even more non-adhere spray and flippantly flour the parchment paper. Sift the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, allspice, and salt into a hefty bowl. Combat the eggs and sugar with each other in your electrical mixer or hand mixer. Combat on high rate for 5 minutes, or until thick, faded yellow, and fluffy. (Any time you little by little strengthen the beaters the batter will tumble back again into the bowl inside gradual ribbons.) Combat in the vanilla extract and pumpkin puree. Making use of a spatula, carefully fold in the sifted flour blend. Pour the batter into the written pan, frivolously spreading the cake batter with a spatula or knife. Bake about 13 – 15 minutes, or until a toothpick inserted in the heart will come out new and the cake, the moment frivolously pressed, springs again. Sprinkle a fresh new dish towel with confectioners’ sugar. Routinely on getting rid of the cake in opposition to the oven invert the pumpkin roll on to the fresh new dish towel. Intently remove the parchment paper to the backside of the cake and sprinkle flippantly with confectioners sugar; roll the pumpkin roll up with the towel, despite the fact that it is nevertheless warm and pliable. Position on a twine rack to great. Filling: Battle the product cheese, yogurt, and vanilla extract until mild and fluffy. add the sugar and fight till tender; fold in the walnuts. Refrigerate at minimum one hour. To Collect: Unroll the pumpkin roll, spread with the filling, and re-roll. Go to your serving platter; cover and chill in the fridge for a pair several hours or right away. (You can serve this cake quickly nonetheless chilling it right away sets the filling and generates it less difficult to cut.) Only just before serving, evenly filth with powdered sugar.","url":"https://recipe.bluelayer.org/recipe/733/pumpkin-roll-lightened-up"},{"id":"726","title":"Crock Pot Turkey White Bean Pumpkin Chili","ingredients":"2 lb<br>99% lean ground turkey<br>1/2 tsp olive oil<br>1 reduced onion, chopped<br>3 garlic cloves, minced<br>1 tsp chili powder, to taste<br>2 bay leaves<br>2 tsp cumin<br>1 tsp oregano<br>2 (15 oz cans) white northern or military services beans (I favor Goya) rinsed<br>and drained<br>15 oz can pumpkin puree (not pumpkin pie filling)<br>4.5 oz canned chopped green chile<br>2 cups lower sodium, weight cost-free chicken broth Chopped cilantro<br>and chives for topping Salt<br>and pepper to taste Small excess weight sour cream for topping (optional)","directions":"Heat a heavy large saute pan about higher heat and frivolously spray with oil. add meat and cook, breaking it up until white, about 5 minutes. add to crock pot. Add oil to the saute pan, then onions, garlic, sauté above 3 – 4 minutes; add cumin and sauté an additional instant. Add to crock pot. add beans, pumpkin puree, green chilis, broth, chili powder, oregano, and bay leaves. add and cook on large for 4 hrs or lower for 8 several hours. Remove bay leaves and alter seasoning to taste ahead of serving. Get pleasure from!","url":"https://recipe.bluelayer.org/recipe/726/crock-pot-turkey-white-bean-pumpkin-chili"},{"id":"691","title":"Seattle Solar Bowl","ingredients":"For the bowl:<br>1<br>1/3 cup cooked quinoa<br>2 cups diced grilled chicken breast<br>1<br>1/3 cup finely chopped broccoli heads<br>1<br>1/3 cup finely diced purple peppers<br>1<br>1/3 cup shredded carrots ½ cup cannellini beans ¼ cup hulled pumpkin seeds ¼ cup chopped green onions ¼ cup crumbled feta cheese For the sauce: ½ cup entire uncooked<br>almonds<br>2 cups water, separated Juice to<br>3 lemons<br>1 garlic clove<br>1 teaspoon honey<br>1 teaspoon turmeric<br>2 teaspoons Kosher salt<br>10 basil leaves (Take note: This Makes<br>a whole lot<br>additional sauce than you want for<br>4 bowls. Protect<br>and refrigerate for up to<br>5 days—you can employ the<br>added<br>as<br>a salad dressing or<br>as<br>a sauce for<br>any cooked meat, poultry, or fish.)","directions":"For sauce: Soak almonds in 1 cup of water for 2 hrs. Drain and discard water. in a blender or Vitamix, mix almonds, 1 cup (new) water, lemon juice, garlic, honey, turmeric, salt and basil and mixture right up until carefully tender. Put the sauce in a squeeze bottle. (Notice: you will simply just Use ½ the sauce.) Meeting: Put the sauce in a squeeze bottle. Inside 4 bowls, flippantly spread the quinoa, Chicken, vegetables (broccoli, peppers and carrots), and beans. Within about levels, squeeze inside 2 tablespoons of sauce. top each individual with 1 tbsp each pumpkin seeds, green onions, feta and drizzle with being 1 tablespoon of sauce. (Each individual bowl Makes being around 3 tablespoons of sauce.) Refrigerate further sauce for up to 5 days—it’s very good as a salad dressing or drizzled above meat, poultry or fish.","url":"https://recipe.bluelayer.org/recipe/691/seattle-solar-bowl"},{"id":"673","title":"Pumpkin Spiced Oatmeal Pecan Cookies","ingredients":"1 cup<br>all cause flour<br>2 cups straightforward oats<br>1 tsp baking powder<br>1/2 tsp baking soda<br>1/2 tsp salt<br>1/2 tsp ground cinnamon<br>2 tsp pumpkin pie spice<br>2 tbsp unsalted butter, space temperature<br>1/2 cup sugar<br>1/2 cup unpacked brown sugar<br>1 huge egg<br>6 tbsp canned pumpkin (not pumpkin pie filling)<br>2 tsp vanilla extract<br>3/4 cup chopped pecans","directions":"Preheat oven to 350°; line 2 baking sheets with parchment paper or use a silpat. In a medium bowl, whisk alongside one another flour, oats, baking powder, baking soda, salt, pumpkin spice and cinnamon. in a large bowl, with a mixer, product alongside one another the butter and the sugars on medium rate. Add the egg, adopted by means of the pumpkin and vanilla extract. Performing by way of hand, stir in the flour blend and the oats until only blended and no streaks of flour keep on being; stir in the pecans. Get rid of 1 tablespoon of the dough at a period on to composed baking sheets. Bake for regarding 10-12 minutes, or until cookies turn out to be gentle brown at the edges. Neat on baking sheet for 3 or 4 minutes, then go to a twine rack to amazing totally. Can make 32 cookies, 1 tbsp each. Splenda Enthusiasts: Alternative all the brown sugar with 1/4 cup Splenda brown sugar mix, and all the white sugar for 1/4 cup Splenda sugar mix. Specifics stay the similar.","url":"https://recipe.bluelayer.org/recipe/673/pumpkin-spiced-oatmeal-pecan-cookies"},{"id":"666","title":"Pumpkin Spiced Product Cheese","ingredients":"8 oz Philadelphia<br>1/3<br>a lot less-pounds product cheese<br>1/2 cup pureed pumpkin (canned is fine)<br>1 tsp vanilla<br>1 tsp cinnamon<br>1 tsp pumpkin pie spice<br>2 tbsp brown sugar, packed<br>1 tbsp honey","directions":"Add all the ingredients in a medium bowl and battle until tender. You Can efficiently halve this recipe if you want to deliver a lot less. I application on generating a No bake cheesecake with the leftovers!","url":"https://recipe.bluelayer.org/recipe/666/pumpkin-spiced-product-cheese"},{"id":"659","title":"Roasted Pumpkin Sage Soup","ingredients":"2 medium (6 pounds general) sugar pumpkins or pumpkin pie pumpkins<br>1 tbsp butter (olive oil for dairy-free of charge)<br>3/4 cup shallots, diced<br>3 cloves garlic, chopped<br>4 cups weight cost-free, lower sodium chicken broth (vegetarians can employ the service of vegetable stock)<br>1 tbsp fresh sage,<br>additionally<br>a lot more for garnish Salt<br>and fresh pepper to taste Small fat sour cream for garnish,","directions":"Warm the oven to 400°F. Making use of a large, sharp knife, minimize the pumpkins within fifty percent. Scoop out seeds and point on a baking sheet; bake for 1 – 1-1/2 several hours. Once the pumpkin is cooked and great adequate to take care of, employ the service of a spoon to scoop out the flesh. This need to deliver regarding 5 cups. Add butter to a superior pot or Dutch oven, on medium heat; add shallots and sauté right up until smooth, more than 4 minutes. add garlic and cook an further more instant. add pumpkin and broth to the pot, alongside with sage, salt and pepper and carry to a boil. Simmer, coated for about 15 minutes. Mixture in a blender or immersion blender and mix the soup until smooth. (Optional) Garnish with mild sour cream and sage. Makes 8 1/2 cups.","url":"https://recipe.bluelayer.org/recipe/659/roasted-pumpkin-sage-soup"},{"id":"641","title":"Roasted Pumpkin Seeds","ingredients":"Seeds in opposition to a pumpkin Olive oil spray Kosher salt","directions":"Remove the seeds in opposition to the pumpkin, and fresh off any pumpkin particles. Rinse the seeds and lay them out on a baking sheet right away to dry. The subsequent working day, pre-heat the oven to 250°. Spread the seeds out frivolously and frivolously spray with olive oil spray and year with salt to taste. Roast the seeds in the oven until the seeds turn out to be golden brown, over 1 hour and 15 minutes. Permit them great and love!","url":"https://recipe.bluelayer.org/recipe/641/roasted-pumpkin-seeds"},{"id":"640","title":"Pumpkin Pie Dip","ingredients":"15 oz can pumpkin<br>3/4 cup brown sugar, not packed<br>1 tsp vanilla<br>1/8 tsp cinnamon<br>1/8 tsp pumpkin pie spice (or<br>added to taste)<br>6 oz<br>0% Greek yogurt (Fage) Lower up<br>apples, for dipping","directions":"Mixture pumpkin with brown sugar, vanilla and spices, mixture very well. Combine in yogurt. Fold in Truwhip and chill in fridge until well prepared to consume. Makes over 6 cups.","url":"https://recipe.bluelayer.org/recipe/640/pumpkin-pie-dip"},{"id":"637","title":"Roasted Pink Kuri Coconut Curry Soup","ingredients":"4.25 –<br>4.5 lbs. kuri pink squash (I utilised<br>2)<br>1 tsp coconut oil (or olive oil)<br>1/2 tsp roasted cumin<br>1<br>3/4 tsp garam masala<br>2<br>1/4 tsp madras curry powder<br>1/2 medium onion, minced<br>2 shallots, minced<br>3 cloves garlic, minced<br>1 cup mild coconut milk<br>4 cups weight free of charge, reduced sodium vegetable or Chicken broth Salt<br>and fresh new pepper to taste<br>1/4 cup chopped fresh new cilantro Warm chili pepper, diced (optional)","directions":"Warm the oven to 400°F. Getting a heavy, sharp knife, slice the squash into quarters. Space on a baking sheet and bake for 1 hour. As soon as the squash is cooked and neat ample to manage, peel the pores and skin absent versus the squash flesh. This really should deliver about 3 cups. Add oil to a medium soup pot, on medium warm. Whilst oil is very hot add onion, shallots, chili pepper (if working with) and garlic; sauté on small warm until golden. add roasted cumin, masala and madras curry powder and mix properly cooking yet another moment. add broth, mild coconut milk, roasted kuri pumpkin and cook coated 20 – 25 minutes. Remove protect and employing an immersion blender, puree soup until smooth. Year with salt and fresh pepper to taste and serve with fresh cilantro.","url":"https://recipe.bluelayer.org/recipe/637/roasted-pink-kuri-coconut-curry-soup"},{"id":"621","title":"Pumpkin Swirl Cheesecake Yogurt Cupcakes","ingredients":"12 lower excess weight vanilla wafers<br>8 oz<br>1/3<br>a lot less excess weight product cheese, softened<br>1/4 cup sugar<br>1 tsp vanilla<br>6 oz fat-absolutely free vanilla Greek yogurt (I utilized Chobani)<br>2 higher egg whites<br>1 tbsp<br>all explanation flour","directions":"Warm oven to 350°. Line cupcake tin with liners. put a vanilla wafer at the backside of each liner. Carefully combat product cheese, sugar and vanilla till comfortable working with an electric powered mixer. Slowly but surely overcome in excess weight-no cost yogurt, egg whites and flour. Do not in excess of overcome. Pour into cupcake liners filling fifty percent course. Ultimate every with 1 tbsp of the pumpkin butter. Making use of a toothpick, swirl the pumpkin butter into the product cheese mix for a marbling influence. Bake 25 minutes or until heart is practically fixed. Amazing to room temperature. Chill a couple hrs in the fridge just before serving.","url":"https://recipe.bluelayer.org/recipe/621/pumpkin-swirl-cheesecake-yogurt-cupcakes"},{"id":"620","title":"Pumpkin Smoothie","ingredients":"1/2 cup pumpkin puree<br>1/2 cup skim milk<br>1/2 cup crushed ice<br>6 oz nonfat Greek yogurt (or simple would energy far too)<br>2 tsp vanilla extract<br>1/2 tsp pumpkin pie spice or cinnamon (to taste)<br>2 tsp packed brown sugar (or maple syrup to taste)","directions":"Put all ingredients in a blender and mix right up until smooth. serve with a straw.","url":"https://recipe.bluelayer.org/recipe/620/pumpkin-smoothie"},{"id":"588","title":"Pumpkin Seed Encrusted Baked Tilapia","ingredients":"2 tbsp uncooked, unsalted pumpkin seeds<br>2 tbsp panko crumbs<br>1 tsp dry parsley Study course salt these types of<br>as kosher Fresh cracked pepper<br>4 sections (5.5 oz each individual) tilapia filets<br>1 tsp olive oil<br>2 cloves garlic, beaten","directions":"Grind the pumpkin seeds in a foodstuff processor or espresso grinder. add beaten pumpkin seeds, panko, parsley, pinch of salt and fresh new pepper and Set aside. Preheat oven to 400°. Line a baking sheet with foil for very simple new up. Drizzle 1/4 tsp oil on every tilapia filet. Rub in excess of fish to coat, period with salt and pepper and best with crushed garlic. Add crumbs to the final, mist with a very little oil and position in the centre of the oven. Bake for 15 minutes or till fish is cooked in the course of, then broil for 1 – 2 minutes, or till crumbs are golden (be cautious not to burn off).","url":"https://recipe.bluelayer.org/recipe/588/pumpkin-seed-encrusted-baked-tilapia"},{"id":"553","title":"Slender Pumpkin Right away Oats in just a Jar","ingredients":"Slender Pumpkin Right away Oats in a Jar","directions":"Mix the oats and 1/2 cup of the milk in a jar. Stir in the pumpkin butter, chia seeds and spices. Add banana, deal with jar, shake and refrigerate right away. The subsequent early morning remove to the fridge and enable it sit on the counter 30 minutes to choose out the chill (or you can microwave a couple seconds if you desire). Stir in the remaining milk, sprinkle with a minor cinnamon and pumpkin spice and top with pepitas. Love! Ingredients: 1/4 cup effortless oats* 1/2 cup unsweetened almond milk 2 tbsp pumpkin butter 1 tsp chia seeds Pinch cinnamon Pinch pumpkin pie spice 1/4 sliced banana (freeze the unwind for smoothies) 1/4 cup unsweetened almond milk Pinch cinnamon Pinch pumpkin pie spice 1 tbsp uncooked hulled pepitas (or any nut)","url":"https://recipe.bluelayer.org/recipe/553/slender-pumpkin-right-away-oats-in-just-a-jar"},{"id":"543","title":"Pumpkin Spiced Latte","ingredients":"1<br>1/2 cups bodyweight<br>absolutely free milk<br>2 tsp vanilla extract<br>1/2 tsp pumpkin pie spice<br>2 tsp sugar or sugar<br>alternate (to taste)<br>1/4 cup of coffee (or<br>1/2 cup potent brewed espresso is effective) Weight no cost whipped topping Pumpkin pie spice for topping","directions":"In a little pan add milk, pumpkin butter and sugar and cook on medium heat, stirring, until boiling. Remove against heat, stir in vanilla. Applying an immersion blender, add till comfortable (or whisk properly with a twine whisk) Pour into 2 mugs, add the very hot coffee and top with pounds absolutely free whipped cream and a dash of pumpkin pie spice on ultimate.","url":"https://recipe.bluelayer.org/recipe/543/pumpkin-spiced-latte"},{"id":"519","title":"Slim Pumpkin Pie","ingredients":"2 tbsp whipped butter, softened<br>3/4 cup mild brown sugar, unpacked<br>1/2 cup excess weight no cost milk<br>1 superior egg<br>2 higher egg whites<br>1/2 teaspoon pumpkin pie spice<br>1/2 teaspoon ground cinnamon<br>1/4 teaspoon ground nutmeg<br>1 tsp vanilla extract<br>1 frozen pie crust sheet, Pillsbury (thawed to<br>area temperature)","directions":"Preheat oven to 350°F. Evenly dirt a high reducing board or flat appear with flour. Roll out a house temperature pie crust sheet, consequently that it gets to be slim sufficient to slash off relating to 30%, consequently that your best crust is 5 oz. Position into a 9-inch pie dish, reducing off more dough. (If you desire to miss out on this phase and Use all the dough, make improvements to energy and facts+ to 6 for every reduce). Put pumpkin puree in a higher bowl. add butter, and combine perfectly. Working with an electrical mixer, add in brown sugar, milk, eggs, egg whites, pumpkin pie spice, cinnamon, nutmeg and vanilla. Fight on medium pace until mix is soft. Pour filling into unbaked pie crust. Bake above 70 to 75 minutes, or until knife inserted in middle arrives out new. Slash into 8 slices and serve with whipped coconut product or whipped cream if most popular.","url":"https://recipe.bluelayer.org/recipe/519/slim-pumpkin-pie"},{"id":"487","title":"Pumpkin Granola","ingredients":"1/4 cup raw quinoa, rinsed effectively<br>and pat dry with paper towel<br>1<br>1/2 cups rolled oats*<br>1/4 cup ground flaxseeds<br>1/4 cup pepitas (or other seed)<br>1/4 cup chopped pecans<br>1/2 cup dried cranberries<br>1/4 cup true maple syrup (or honey)<br>1/4 cup pumpkin puree<br>1 tsp oil (coconut or canola)<br>1 tsp pumpkin spice (or<br>additional to taste)<br>1/4 tsp cinnamon Pinch kosher salt<br>1/2 tsp vanilla extract","directions":"Preheat oven to 325° F. Spread oats* and quinoa out on a parchment coated baking pan. Toast in the oven 10 minutes, stirring when. Remove the oats against the oven, pour the toasted oats into a medium bowl and add the ground flaxseeds, pepitas, pecans and dried fruit. Eliminate oven to 300° F. In a instant medium bowl, mix maple syrup, pumpkin puree, oil, pumpkin spice, cinnamon, salt and vanilla. Pour over oats and stir collectively with a spatula. Spread again on to a baking sheet and bake an even further 20 minutes, or until golden. Makes 3 2/3 cups. *Seek the services of gluten totally free oats for gluten allergy symptoms.","url":"https://recipe.bluelayer.org/recipe/487/pumpkin-granola"},{"id":"483","title":"Full Wheat Pumpkin Pecan Pancakes","ingredients":"1 cup white full wheat flour<br>2 tsp baking powder<br>1/4 tsp salt<br>1/2 tsp cinnamon<br>1 tsp pumpkin pie spice<br>1 cup buttermilk<br>3 huge egg whites<br>1/4 cup canned pumpkin<br>2 tbsp normal maple syrup<br>1 tsp vanilla<br>2 tsp oil<br>3 tbsp chopped pecans Cooking spray Warmed maple syrup, for topping (far more)","directions":"Mix all dry ingredients (initial 5 ingredients) in a bowl. Add buttermilk, egg whites, canned pumpkin, 1 tbsp maple syrup, oil and vanilla in a bowl and combine right up until tender. add soaked ingredients with the dry and mixture perfectly with a spoon until there are no even more dry places then fold in pecans. Don’t over-combine. Warm a huge skillet on medium-small heat. Spray oil to frivolously coat and pour 1/4 cup of pancake batter. As soon as the pancake begins to bubble and the edges start out to fixed, about 2 minutes then convert the pancakes and cook an excess 1 1/2 to 2 minutes. Repeat with the remainder of the batter. To serve, top with warmed maple syrup.","url":"https://recipe.bluelayer.org/recipe/483/full-wheat-pumpkin-pecan-pancakes"},{"id":"334","title":"Smoky BBQ Spiced Pumpkin Seeds","ingredients":"1 ½ cup unshelled, uncooked pumpkin seeds 1 1/4 teaspoon onion powder 1 1/4 teaspoon garlic powder 1/2 teaspoon smoked paprika 1/2 teaspoon kosher salt 1/4 teaspoon cayenne pepper 1/4 teaspoon ground mustard 1/4 teaspoon mild brown sugar 4 to 5 squirts olive oil spray","directions":"","url":"https://recipe.bluelayer.org/recipe/334/smoky-bbq-spiced-pumpkin-seeds"},{"id":"333","title":"Slim Pumpkin Butterscotch Bars","ingredients":"•<br>2 cups<br>all reason flour •<br>1/2 tsp baking soda •<br>1/4 tsp salt •<br>1<br>1/2 tsp pumpkin pie spice •<br>1/8 teaspoon ground cinnamon •<br>2/3 cup granulated sugar •<br>2/3 cup brown sugar, unpacked •<br>1/4 cup melted unsalted butter •<br>2 large egg whites •<br>1/4 cup pumpkin puree •<br>2 tsp normal vanilla extract •<br>2/3 cup butterscotch chips For the Frosting: •<br>8 oz<br>1/3 fewer weight product cheese, softened •<br>1/2 cup powdered sugar •<br>2 ounces melted semi-sweet chocolate •<br>1/2 tsp vanilla extract","directions":"Preheat oven to 350°F. Frivolously spray a 9 x 13 inch non-adhere baking pan with cooking spray. In a higher bowl, blend the flour, baking soda, salt, pumpkin spice and cinnamon and stir to mix. Inside one more bowl, whisk the sugars with the butter, egg whites, pumpkin and vanilla till light and fluffy. Whisk the dry ingredients into the damp ingredients within 2 additions until the batter is Really properly merged. If the batter appears to be like far more “crumbly” than delicate, add precisely a get rid of of water at a year (Just if demanded) until it smooths out. Fold in butterscotch chips. Spread batter on to the baking pan taking the again of a measuring cup to gentle lightly. Bake 14-16 minutes, till the edges are gentle brown and a toothpick inserted arrives out fresh new. Don’t previously mentioned-bake or your bars will be dry. Allow it interesting carefully on twine rack. In the meantime, plan the frosting; in a superior bowl, employ the service of an electric powered mixer to battle the product cheese, powdered sugar and vanilla till effectively-put together. Frost bars and drizzle with the melted chocolate. *To soften the chocolate, Room in a microwave harmless cup and warm 15 seconds; stir. An additional 15 seconds; stir until the chocolate is melted. After the chocolate sets, slice into 15 huge squares (5 cuts by way of 3 cuts with the knife). Then slash every sq. within fifty percent diagonally to establish triangles. Retail outlet in the fridge until geared up to serve.","url":"https://recipe.bluelayer.org/recipe/333/slim-pumpkin-butterscotch-bars"},{"id":"317","title":"Cute Potato Pie","ingredients":"Sweet Potato Pie<br>2 (1-1/2 pounds) lovable potatoes<br>2 tbsp mild butter, softened<br>3/4 cup packed gentle brown sugar<br>1/2 cup<br>1% milk<br>2 large eggs<br>1/2 tsp ground pumpkin pie spice<br>1/2 tsp ground cinnamon<br>1 tsp vanilla extract<br>1 (9 inch) unbaked pie crust","directions":"Boil sweet potato entire in pores and skin for 50 to 55 minutes, or until smooth. Function chilly water above the sweet potato, and remove the pores and skin. mixture potatoes in a blender and pulse for relating to one second to remove all fibers. Point adorable potatoes in a bowl. add butter, and add effectively. Having an electrical mixer, mixture within sugar, milk, eggs, cinnamon and vanilla. Battle on medium tempo until mix is tender. Pour filling into an unbaked pie crust. Bake at 350 concentrations for 55 to 60 minutes, or right up until knife inserted in middle will come out fresh. serve with great whip and love!","url":"https://recipe.bluelayer.org/recipe/317/cute-potato-pie"},{"id":"243","title":"Sophisticated Fun With out Breaking The Financial institution","ingredients":"Superior information for the upcoming period you're taking into consideration hosting a get together. You put on't contain to really feel dizzy, confused and total of thoughts: I put on't contain a innovative bone in my overall body-how will I beautify without paying out a fortune? What will I serve? You can rest and consider a deep breath. Below are a number of hints on how to crank out an economical attractiveness that you can take pleasure in specifically as significantly as your visitors. How will I enhance without having paying a fortune? You wear't add to pay back large levels of money on a thing that will simply just be utilized after. Start off via seeking near your house and perspective what you can employ to dietary supplement a unique concept. For illustration, if you're hosting a luncheon for relatives or a neighborhood of buddies, acquire potted crops to in and exterior your house and destination them in the eating Space for a lush, backyard garden concept. Deliver location playing cards by means of producing each visitor's standing on a leaf. For an very affordable desk centerpiece, thoughts outside the house! Fill a long platter or wicker basket with pinecones, new fruit, outrageous, small white birch logs and child pumpkins. The Pampered Chef, the large lead supplier of kitchen area equipment, is made up of some interesting and multipurpose tabletop ingredients to guidance you, these types of as a Woven Options Rectangle Tray or Straightforward Additions® Exciting Mounted. Comprehensive off by sprinkling dried flower petals about the desk. You'll be stunned at how a great deal exciting you can add and how a lot money you'll conserve just through having your creativeness. What will I serve? Right here's in which highest persons strain needlessly. If you are creating a large class, preserve it uncomplicated and adhere with what you understand. Choose convenience of comfort and ease solutions these types of as prechopped greens or rotisserie chickens. Use't be concerned to request mates or relatives to convey a basic facet this kind of as a marinated salad or potato dish. For considerably less official events, buy treats that your visitors can graze on-combined mad, chilly cuts, crackers and unique cheeses, created salads and fresh salsa and chips. The Pampered Chef® incorporates innumerable easy nonetheless sensational recipe guidelines to guidance you just take within and out of the kitchen area all of a sudden, consequently you can be a part of your close friends in the festivities. To be sure to even the top discriminating palate, serve an stylish appetizer this kind of as Baked Brie. Alongside with your preferred drinks, and festive songs, you're properly on your path to hosting this yr's \"Affair to Keep in mind!\" Baked Brie with Apples &amp; Cranberries Prep period: 15 minutes 1/2 cup chopped apple (1/2 medium apple) 1/4 cup sliced natural and organic almonds 1/4 cup dried cranberries 1 tablespoon packed brown sugar 1/4 teaspoon Pantry Korintje Cinnamon 1 tablespoon butter or margarine, melted 1 spherical (8 ounces) Brie cheese (over 4 inches in diameter) Crackers or cocktail bread slices 1. Preheat oven to 350° F. Coarsely chop apple with foodstuff chopper. Blend apple, almonds, cranberries, brown sugar and cinnamon in tiny batter bowl; mix carefully. Stir inside butter exactly until ingredients are moistened. 2. Reduce Brie in fifty percent horizontally taking utility knife. Level one 50 percent of Brie, rind aspect down, on tiny bar pan. Spoon fifty percent of the apple mixture on to backside fifty percent of Brie, spreading flippantly. Final with being 50% of Brie, rind aspect up. Spoon remaining apple mixture above top. Bake 12-15 minutes or till cheese is gentle and basically starts off to soften. serve with diverse crackers or cocktail bread slices. Generate: 8 servings","directions":"","url":"https://recipe.bluelayer.org/recipe/243/sophisticated-fun-with-out-breaking-the-financial-institution"},{"id":"234","title":"Baking Versatility","ingredients":"Almost everywhere you appearance, there is a good deal of concentration on reducing the excess weight out of our day by day diets, nevertheless who requirements to slash out the fat if it implies reducing out the taste? The moment it arrives to baking, there is a route to lower down on your pounds consumption without having switching the ingredients in your most loved recipes. If you substitute to nonstick silicone bakeware, you can minimize down on your weight usage with reduced energy. For the reason that the bakeware is nonstick, you never ever comprise to employ the service of butter, shortening, or grease on your pans or sheets to guarantee very simple foodstuff elimination. The initial silicone products and solutions built particularly for baking were tiny silicone mats that healthy very well on your cookie sheet and authorized you to bake cookies with out greasing the cookie sheet or stressing in excess of the bottoms getting to be burned. These kinds of tiny mats ended up a large good results and merchants were being complicated pressed to hold them within stock. As the reputation of Those people mats grew, companies make your mind up to explore the thought of developing far more bakeware against silicone. They begun making spoons, spatulas, and whisks that may well endure higher heats and could be utilized with nonstick cookware with no fret of ruining the coating. Silicone utensils were being the perfect selection for sweet manufacturing or any other project that essential a boiling and sticky liquid to be stirred. Kitchen Present makers too launched silicone potholders and oven gloves. Mainly because they can endure heats up to 500 levels, they are the perfect insurance plan that you won’t get hold of burned Even though you pull a sizzling dish against your oven. They don’t execute heat the way that a material potholder does and they are a lot sturdier and uncomplicated to continue to keep fresh new than standard potholders. Household canners fell in enjoy with silicone baker’s mitts since they may literally obtain into a pot of boiling water to remove a sizzling jar of foods after it was done processing. As an further reward these long lasting potholders do double accountability as lid grippers creating opening jars a snap. As soon as silicone strike kitchens in the sort of baking mats, utensils, and pot holders, kitchen area experts began to check out the potential of this content material in every day baking. Instantly just about any type of bakeware that may possibly customarily be identified in stainless steel, aluminum, glass, or stoneware was remaining provided in brightly colored silicone. Merchants begun marketing muffin tins, bread loaf pans, cake pans, and pie pans. The maximum popular pieces tend to be the specialty designed cake pans that let you to deliver cakes formed which includes every thing versus roses to pumpkins. They even add mini cake pans that make client, extravagant formed cakes. The recognition of silicone bakeware skyrocketed as chefs started off to check out the positive aspects of using this content material in their kitchens. Foodstuff pop out of silicone pans with unbelievable ease. You never will need to grease, flour, or even seek the services of cooking spray on a silicone pan and that adds up to a good deal of energy and fat grams held with each and every meal. Due to the fact silicone is amazingly versatile, it is very simple to bend and twist it as a result that cakes and breads pop out conveniently. You hardly ever contain to strain baked products out of the pan, so they keep there condition and you don’t view a lot of split and broken cakes. Silicone is a bakers dream as soon as it comes to making frivolously cooked cuisine. The written content distributes warm lightly, so you by no means end up with a cake that is burned about the edges and nonetheless not cooked in the middle. It in addition cools down abruptly ensuring that you foodstuff will not continue cooking and probably drying out the moment you remove them in opposition to the oven. Due to the fact silicone is nonstick, cleanup is a breeze. A small cleaning soap and water and any crumb still left on your bakeware disappears. It is nonporous, consequently it never ever keeps any odors against the foods you cook. Thoroughly versatile it goes from oven to desk to freezer and can even be thrown in the dishwasher. Once you are performed cleansing it, storage is a snap. With its adaptability, you can twist it, bend it, fold it or mash it up consequently it can suit in the smallest of drawers or cupboards. If you haven’t tried silicone bakeware, add a piece or 2 to your kitchen. You will be astonished at its excellent and versatility.","directions":"","url":"https://recipe.bluelayer.org/recipe/234/baking-versatility"},{"id":"138","title":"Pumpkin Smoothie","ingredients":"1/2 cup pumpkin puree<br>1/2 cup skim milk<br>1/2 cup crushed ice<br>6 oz nonfat Greek yogurt (or undeniable would hard work too)<br>Two tsp vanilla extract<br>1/2 tsp pumpkin pie spice or cinnamon (to taste)<br>2 tsp packed brown sugar (or maple syrup toward taste)","directions":"Put all ingredients in a blender and mixture till gentle. Serve with a straw.","url":"https://recipe.bluelayer.org/recipe/138/pumpkin-smoothie"},{"id":"130","title":"Pumpkin Spiced Latte","ingredients":"One particular<br>1/2 cups weight<br>absolutely free milk<br>Two tsp vanilla extract<br>1/2 tsp pumpkin pie spice<br>2 tsp sugar or sugar<br>alternative (to taste)<br>1/4 cup of coffee (or<br>1/2 cup powerful brewed espresso works) Fat free of charge whipped topping Pumpkin pie spice for topping","directions":"In a very little pan add milk, pumpkin butter and sugar and cook on medium heat, stirring, until boiling. Eliminate in opposition to warm, stir in vanilla. Employing an immersion blender, mix until smooth (or whisk properly with a twine whisk) Pour into 2 mugs, add the sizzling coffee and top with bodyweight totally free whipped cream and a dash of pumpkin pie spice on final.","url":"https://recipe.bluelayer.org/recipe/130/pumpkin-spiced-latte"},{"id":"68","title":"Pumpkin pie Dip","ingredients":"Fifteen oz can pumpkin<br>3/4 cup brown sugar, not packed<br>1 tsp vanilla<br>1/8 tsp cinnamon<br>1/8 tsp pumpkin pie spice (or<br>additional toward taste)<br>6 oz<br>0% Greek yogurt (Fage) Cut up<br>apples, for dipping","directions":"Mix pumpkin with brown sugar, vanilla and spices, add well. Blend in yogurt. Fold in Truwhip and chill in refrigerator until prepared to eat. Will make about Six cups.","url":"https://recipe.bluelayer.org/recipe/68/pumpkin-pie-dip"}]