Gardening Articles: Health :: Cooking
Favorite Squash and Pumpkin Recipes (page 3 of 3)
by National Gardening Association Editors
Pumpkin Face Cookies
- 1/2 cup shortening
- 1/2 cup brown sugar, packed
- 1 egg
- 1/4 cup light molasses
- 1 cup quick-cooking rolled oats
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup cooked, mashed pumpkin
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
Cream shortening and sugar; beat in eggs and molasses. Place oats in blender or food processor; cover; blend until finely chopped. Mix oats, flour, soda and salt. Stir into creamed mixture. Cover. Chill.
Combine and cook filling ingredients, stirring constantly, until bubbly; then cool.
On floured surface, roll dough 1/8-inch thick. Cut into 36 3-inch circles. Place 1 teaspoon of filling mix on 18 of the circles. Cut faces in remaining circles. Place on top of filling. Seal edges. Press on stems cut from scraps of dough. Bake on greased cookie sheets in 375° F oven 12 minutes. Makes 18 cookies.
Roasted Pumpkin Seeds
Save the seeds from pumpkin carving at Halloween, wash them well to remove the "goop," and soak seeds in salted water overnight (2 teaspoons salt to each cup water). Drain and pat dry.
Spread seeds on a cookie sheet and bake in 300° F oven for 25 minutes or until golden. Crack and remove shells before eating. Shelled seeds may be sprinkled with salt or garlic salt.
If you grow a type of pumpkin with shellless seeds (Lady Godiva, for example), there's no need to soak them before roasting. Try sauteing these seeds in olive oil or sprinkling with garlic salt before roasting. After roasting, cool seeds and pack in a jar for storing.
Photography by Sabin Gratz/National Gardening Association.