1. Savory Roasted Pumpkin Seeds Ingredients: seeds, pumpkin and squash seeds, whole, roasted, without salt butter, salted sauce, worcestershire salt, table Directions: Preheat the oven to 250 F. Line a baking sheet with aluminum foil. In a bowl, combine all the ingredients and stir to combine. Spread the seeds out onto the baking sheet. Spread the seeds out into a single layer. Place the baking sheet with seeds in the oven for 1 hour, stirring halfway through. Once the seeds have roasted for an hour, remove them from the oven and start snacking right away! Source Archive
2. Pumpkin Chocolate Chip Bars Ingredients: wheat flour, white, all-purpose, unenriched salt, table leavening agents, baking powder, double-acting, sodium aluminum sulfate spices, cinnamon, ground spices, nutmeg, ground oats sugars, brown spartan, real semi-sweet chocolate baking chips, oil, olive, salad or cooking pumpkin, raw vanilla extract sugars, granulated honey Directions: Preheat oven to 325 degrees F. Grease an 8-inch square pan. Set aside. In a large bowl, stir together flour, salt, baking powder, cinnamon, nutmeg, oats, brown sugar and chocolate chips. Set aside. In a small bowl, whisk together the oil, pumpkin, vanilla, sugar and honey. Add the pumpkin mixture to the flour mixture. Stir until batter is just mixed. Spoon batter into the prepared pan and use a spatula or your fingers to spread the batter evenly in the pan. Bake for 25 minutes. Let cool in the pan on a wire rack for at least 20 minutes before cutting. Source Archive
3. Zucchini Base Aka Z B for Cakes, Cookies, & Pie Ingredients: seeds, pumpkin and squash seeds, whole, roasted, without salt molasses spices, nutmeg, ground sugars, granulated salt, table spices, cloves, ground spices, cinnamon, ground Directions: Prepare hot, sterilized jars for canning: either 6 pints or 3 quarts. Set aside. Over medium heat in a large pot combine all ingredients. Bring to a bubbling boil, stirring occasionally, and skim off foam. Continue to cook, stirring occasionally, for 20 minutes more. Pour immediately into prepared hot sterile jars and seal. (If you want to prepare them in a boiling water bath instead, process for 15 minutes. ). Note: preparation time includes cooking/mashing of the precooked zucchini. Source Archive
4. Pull-Apart Pumpkin Cinnamon Bread Ingredients: butter, without salt milk, fluid, 1% fat, without added vitamin a and vitamin d leavening agents, yeast, baker's, active dry sugars, granulated pumpkin, raw salt, table wheat flours, bread, unenriched butter, without salt sugars, granulated spices, cinnamon, ground spices, nutmeg, ground butter, without salt sugars, brown milk, fluid, 1% fat, without added vitamin a and vitamin d sugars, powdered 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. Be careful not to allow it to burn (you dont want it to turn black). Once melted it should take about 2-3 minutes to brown. Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through. 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). 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. Then add the pumpkin, salt, and 1 cup of flour. 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. If the dough is too moist, add extra flour 1 tablespoon at a time. Move dough to a lightly oiled bowl and cover with a clean towel. Allow dough to rise in a warm place for 60-90 minutes or until doubled in size. While dough is rising, brown another 2 tablespoons of butter using the same method as above. Once browned remove the pan from the heat and add the sugar, cinnamon, and nutmeg and mix well. Make sure the sugar evenly absorbs the butter. Set aside. Next, grease and flour a 9x5 loaf pan and set aside. 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. Roll dough into a 20x12 inch rectangle. Evenly sprinkle the dough with the cinnamon/sugar/nutmeg mixture and press into the dough with the palms of your hands. Cut the rectangle into 6 strips. 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). Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes. 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. To prepare the glaze, heat the butter, milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the vanilla and powdered sugar. Source Archive
5. Cran-Apple White Chocolate Popcorn Ingredients: spartan, real semi-sweet chocolate baking chips, spices, cinnamon, ground pumpkin, raw snacks, popcorn, air-popped (unsalted) apples, raw, with skin cranberries, dried, sweetened Directions: Melt chocolate in large bowl set over pot of simmering water, stirring frequently until smooth. Add cinnamon and pumpkin pie spice and whisk to combine. Add popcorn and toss using two wooden spoons until well coated, about 30 seconds. Add apples and cranberries and stir to combine. Transfer mixture to to a parchment paper-lined rimmed baking sheet, using back of spoon to spread evenly over entire surface. Chill in refrigerator for at least one hour. Using hands, break into small pieces and serve. Store for up to 3 days in covered container. Source Archive
6. Pumpkin-raisin Cookies Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda salt, table spices, cinnamon, ground spices, nutmeg, ground pumpkin, raw rice, white, long-grain, regular, unenriched, cooked without salt raisins, seeded Directions: Preheat oven to 350F Mix flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Add pumpkin, milk, and raisins. Mix completely. Drop by tablespoonfuls onto an oil-sprayed baking sheet. Bake 15 minutes, until bottoms are lightly browned. Remove from oven and let stand 2 minutes. Carefully remove from baking sheet with a spatula and place on a rack to cool. Source Archive
7. Mom's Roasted Pumpkin Seeds Ingredients: water, bottled, generic salt, table seeds, pumpkin and squash seeds, whole, roasted, without salt oil, olive, salad or cooking Directions: Preheat oven to 250. Pick through seeds, remove stringy fibers. Bring water and salt to boil, add seeds, boil 10 minutes. Drain, spread on paper towels, pat dry. Place seeds in bowl with oil and toss. Spread evenly on cookie sheet. Roast in oven 30-40 minutes, stirring every 10 minutes, or until crisp. Source Archive
8. Nigellas Granola from Feast Ingredients: oats seeds, sunflower seed kernels, dried spices, poppy seed seeds, flaxseed seeds, pumpkin and squash seeds, whole, roasted, without salt seeds, sesame seeds, whole, dried spices, cinnamon, ground spices, ginger, ground syrup, maple, canadian honey sugars, brown salt, table oil, olive, salad or cooking 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,. in a large bowl mix everything togther EXCEPT FOR THE RAISINS! other wise you will end up with charcol raisins. mix it all well and sprad on the baking parchment. barke in the oven for about 40 minutes turning half way to ensure even browning. sometimes this can take up to an hour but just keep an eye on it. once baked allow to cool and mix in raisins store in an airtight jar. experiment by putting in other seeds nuts if your not allergic and fruits and try compotes instead of the honey. Source Archive
9. Peanut Butter and Seed Granola Bars Ingredients: oats nuts, cashew nuts, raw seeds, pumpkin and squash seeds, whole, roasted, without salt shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) cocoa, dry powder, unsweetened seeds, chia seeds, dried seeds, hemp seed, hulled peanut butter, smooth style, without salt nuts, almonds honey 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. Mix oats, cashews, pumpkin seeds, coconut, cocoa nibs, chia seeds, and hemp seeds together in a bowl. 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. Mix peanut butter mixture into oat mixture using your hands or a spoon until well combined. Firmly press mixture into the prepared pan. Cut into bars, cover pan, and refrigerate for at least 1 hour. Source Archive
10. Pumnpkin Bread - Pan-1 Ingredients: wheat flours, bread, unenriched sugars, granulated milk, fluid, 1% fat, without added vitamin a and vitamin d salt, table butter, without salt pumpkin, raw water, bottled, generic leavening agents, yeast, baker's, active dry Directions: Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start. Source Archive
11. Pumpkin Pie Oatmeal Ingredients: oats milk, fluid, 1% fat, without added vitamin a and vitamin d pumpkin, raw spices, cinnamon, ground spices, nutmeg, ground spices, cloves, ground salt, table Directions: Cook oatmeal according to package instructions using water or milk. Stove-top is the best but microwave works just fine. When the oatmeal is fully cooked, pour into a bowl and stir in the remaining ingredients. Enjoy with coffee or tea! Source Archive
12. Spiced Brown Bread Muffins Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched sugars, brown leavening agents, baking soda pumpkin, raw milk, buttermilk, fluid, cultured, lowfat raisins, seeded Directions: Preheat oven to 350. Grease 6 large muffin cups. Combine flours, brown sugar, baking soda and spice in large bowl. Stir in buttermilk just until flour mixture is moistened. Fold in raisins. Spoon evenly into prepared muffins cups. Bake 35 tp 40 minute or until wooden pick inserted in center comes out clean. Remove from pan. Source Archive