Pumpkin Seeds | Country Cooking Recipes

Butter Baked Pumpkin Seeds

2 c. pumpkin seeds
2 tbsp. butter or margarine, melted
1 tsp. salt

Spread seeds on a cookie sheet and let dry overnight. Preheat oven to 250 degrees. Combine butter and salt and toss with seeds. Bake for 50 minutes, stirring every 10 minutes until seeds are lightly browned. 


Baked Pumpkin Seeds

2 c. pumpkin seeds
1 1/2 tsp. Worcestershire sauce
1 1/2 tbsp. melted margarine
1 1/4 tsp. seasoning salt

Clean off seeds fairly well but don't wash. In bowl combine ingredients until seeds are coated. Spread in large shallow baking pan (jelly roll pan works great). Bakeat 250 degrees for 1-1 1/2 hours approximately, stirring occasionally until crisp dry and golden brown. If humidity is high these may take longer.


Toasted Pumpkin Seeds with Worcestershire Sauce

2 c. unwashed pumpkin seeds
1/2 tsp. Worcestershire sauce
1 1/2 tbsp. butter, melted
1 1/4 tsp. salt

Mix all ingredients and place in a large shallow pan. Bake2 hours at 250 degrees, stirring occasionally.


Toasted Salted Pumpkin Seeds

1 cup pumpkin seeds
3 cup water
1/4 cup salt

Soak pumpkin seeds in salt water overnight. Drain off salt water and spread seeds on a large cookie sheet. Bake in a 350 degrees oven for 15 minutes. Stir them, then bake 15 minutes longer or until golden brown.


Country Cooking Recipes
Wanda Rawlins

Butterscotch Bubble Loaf | Country Cooking Recipes

Some insist that this is a dessert while others claim that this sweet bread should be served with dinner. Either way, this gooey treat is not only fun to eat, it’s fun to make, so ask the kids to join you!

Serves: 12

Ingredients

• 24 pieces frozen dinner roll dough, thawed (about 1 to 1-1/2 hours) but still cool, cut in half (see Note)
• 1 (4-serving size) box cook-and-serve butterscotch or vanilla pudding
• ¹/2 cup chopped pecans
• ¹/2 cup light brown sugar
• ¹/2 cup (1 stick) butter

Instructions

1. Coat a 12-inch Bundt pan with nonstick cooking spray.
    
2. Place the butterscotch pudding mix in a shallow dish. In small batches, dip the rolls into the dry pudding, coating evenly. Arrange rolls in Bundt pan, alternating with pecans. Sprinkle remaining pudding mix over the top.
    
3. In a medium-sized microwave-safe bowl, combine brown sugar and butter and microwave 1 minute, or until melted. Pour mixture over rolls and cover with plastic wrap. Let rise until doubled in size, about 2 to 2-1/2 hours.
    
4. Preheat the oven to 350 degrees F. Remove wrap and bake 30 to 35 minutes. Cover with foil the last 15 minutes of baking. Remove from oven, loosen sides of pan with a knife, and invert onto a serving plate while still hot.

compliments mr.food

Country Cooking Recipes

Wanda Rawlins

Bapple Bread | Country Cooking Recipes

The best way to bring attention to one of the tastiest quick bread recipes in our collection is to give it a novel name. Featuring bananas and applesauce, Bapple Bread is a quick bread that you’ll want to make again and again.

Cooking Time: 55 min

Ingredients

• 4 ripe bananas
• 1 cup sugar
• ¹/2 cup applesauce
• 2 eggs
• 1 teaspoon baking soda
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour

Instructions

1. Preheat oven to 350°F. Coat a 9" x 5" loaf pan with nonstick cooking spray.
    
2. Place bananas in a large bowl and mash with an electric mixer. Stir in sugar and let stand 15 minutes. Add applesauce and eggs and beat well. Add remaining ingredients and mix thoroughly.
    
3. Pour mixture into loaf pan and bake 55 minutes, or until a wooden toothpick inserted in center comes out clean. Remove from oven and let stand 10 minutes before removing from pan.

Compliments mr. food

Wanda Rawlins

Country Cooking Recipes

Pumpkin Carrot Swirl Bars | Country Cooking Recipes

Ingredients

• 2 cups all-purpose flour
• 2 1/4 teaspoons pumpkin pie spice
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 cup granulated sugar
• 1/3 cup butter or margarine, softened
• 1/2 cup firmly packed brown sugar
• 2 large eggs
• 2 large egg whites
• 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
• 1 cup finely shredded carrot
• Cream Cheese Topping (recipe follows)

Directions

PREHEAT oven to 350° F. Grease 15 x 10-inch jelly-roll pan.

COMBINE flour, pumpkin pie spice, baking powder and baking soda in small bowl. Beat granulated sugar, butter and brown sugar in large mixer bowl until crumbly. Add eggs, egg whites, pumpkin and carrot; beat until well blended. Add flour mixture; mix well. Spread into prepared pan. Drop teaspoonfuls of Cream Cheese Topping over batter; swirl mixture with spoon.

BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Store in covered container in refrigerator.

FOR CREAM CHEESE TOPPING:
COMBINE 4 ounces softened light cream cheese (Neufchâtel), 1/4 cup granulated sugar and 1 tablespoon milk in small mixer bowl until thoroughly blended.

Country Cooking Recipes

Wanda Rawlins