Questions About How To Bake Pumpkin Seeds Recipe

Mark asks…

I need a pumpkin seed recipe?

My mom use to soak them in salt water over night and then bake them, but Im not sure how long or on what temp

admin answers:

Toasted Pumpkin Seeds
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Ingredients
One medium sized pumpkin
Salt
Olive oil
Method
1 Preheat oven to 400°F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.

2 In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a half tablespoon of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.

3 Spread about a tablespoon of olive oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Bake on the top rack until the seeds begin to brown, 10-20 minutes. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole.

Maria asks…

Could someone give me a bread recipe using these specific ingredients?

Here are the ingredients I want to use. I just don't know how much of everything to use, how to prepare the dough/ baking time, etc. Here goes in no particular order:
1) Whole Wheat Flour and Rye flour(half & half)
2) Vegetable oil
3) honey
4) salt
5) 8 or 12 grain cereal
6) ground flax seed
7) wheat germ
8) water(obviously)
9) active dry yeast
10) non fat dry milk
11) pumpkin seeds

If someone could take the time to put this into a recipe (single loaf) for me I would be very very appreciative. I'll be doing this by hand, not machine. I know it's a lot to ask so I'll keep my fingers crossed :) Any extra tips are welcome!

admin answers:

Dok-- I hate to be the one to tell you this but
the ingredients you have listed will not make a loaf of bread that you would want to eat,one thing there is very little to no
gluten in the flours you listed. You need at least a small amount of gluten to help the bread to rise and to hold its shape.
If you want to use all these ingredients in a loaf of bread the main base ingredient would need to be a high gluten white bread flour then you could use from 2 to 10% of each ingredient that you listed. I'm sorry I
couldent help you. Jim b

Nancy asks…

How to make pumpkin pie?

I have a big pumpkin(good size), and I allready took all the seeds out, now I am baking it. I don't know what recipe to use to make pumpkin pie! So please HELP!

admin answers:

Cut your pie pumpkin in half and remove the stem. Scoop out the seeds and extra string. Place both halves on a foil lined baking sheet and cover with foil. Bake your pumpkin at 350˚ for about 1.5 hours or until tender. Scoop out the flesh, which should be quite soft and puree the pumpkin using a hand or regular blender

After your pumpkin has been prepared, combine together the sugar, cinnamon, ground cloves, ginger and salt. In a separate bowl beat eggs and stir in your dry ingredients as well as your pumpkin. Mix well and slowly add in the evaporated milk while you stir. Make sure the filling is blended and smooth. Preheat your oven to 375˚

For your pie shell cut your butter into the flour mixture. Use an electric mixer to combine the ingredients. Pour in the ice water a little at a time (on low speed) until your mixture begins to clump and hold together. Remove the formed dough from the mixer and sprinkle a bit of flour before wrapping in plastic wrap and refrigerating for an hour. Remove the dough after it has set in the refrigerator and roll out the dough using a pie crust bag or placing it in between wax paper. Place the dough in your pie pan and shape the edges however you like. You can also use scissors to cut off the top edge. Pour your pumpkin mixture into your pie shell.

With your oven already pre-heated, bake pie in the middle of the oven for 50 to 65 minutes. Cool and serve with whipped cream with a dash of cinnamon on top. You have just made pumpkin pie from scratch!

Susan asks…

I have a milllion pumpkins and don't know what to do with them!!?

Any suggestions for what to do with the pumpkin or the seeds (how long to bake, what temp, recipes I can use)........

admin answers:

That seems to be a pretty common problem this type of year!! Haha. I found this site that has some cute ideas for different uses for left over pumpkins from pumpkin body lotion to floating pumpkin candles to soup!

Http://www.greenstudentu.com/eco_lifestyle/7_environmental_ways_to_use_a_pumpkin.aspx

This definitely beats throwing them away!

Sandra asks…

I carved the walls of my pumpkin to make them thin... what dish can I make with the shavings?

I carved my pumpkin, saved the seeds (of course) threw the strings and the first layer of the pumpkin wall away, but after that kept scraping away with a melon baller until the walls were thin. (So that light would shine through where I cut off the skin.) Now I have a gallon bag full with shavings of pumpkin flesh and no clue what to do with it. I was thinking of creating an airtight pouch of tin foil and baking it in order to cook it, then commence with a soup or pie recipe, but I'm not sure that would work right. Can anyone give me guidance in how to handle this? And maybe a recipe or two of a good side dish or two to use them in? Thanks!

admin answers:

First of all, you can use any pumpkin or winter squash (including the large jack o lanterns) to eat and cook with if prepared right (this is to cookingk...). Second, you can use the leftover "meat" chopped fresh in salads or make a relish by sauteing in a little oil with onions and a bit of brown sugar. You can also use the meat chopped to builld up a stuffing recipe by just adding the raw chopped squash to the stuffing before baking. You can toss the pieces in a little curry powder and garlic salt (or seasons of choice) and oil and roast on a shallow cooking sheet in a 400 degree oven till tender and golden brown and eat as a vegetable side. This last is a delicious Indian side dish and can be served along side any meal instead of the pasta/rice/potato alternatives and is much healthier too.

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