Roasted Pumpkin Seeds & a Farmhouse Celebration

Roasted Pumpkin Seeds ~

An excellent snack that is rich in fiber as well as vitamins B and E.

1 1/2 cups pumpkin seeds

2 tsp. melted butter or olive oil

kosher salt

garlic powder

cayenne pepper

seasoning salt

cajun seasoning

With the end of November approaching,

we will all be replacing our pumpkin decor with Santas and Snowmen.

Before you toss that pumpkin out...

save the pumpkin flesh for baking and the seeds for roasting.

 

Scoop out the seeds and place in a strainer.

Wash your pumpkin seeds. 

It's ok to leave some strings and pulp, as it adds flavor.

Toss seeds in a bowl with the melted butter or oil and the seasonings of your choice.

Spread pumpkin seeds in a single layer on a baking sheet.

Bake for at 300 degrees for about 45 minutes, stirring occasionally,

or until golden brown.

Purists will want only salt as a seasoning,

but if you're feeling adventurous,

experiment and have fun with seasoning blends. 

Announcing...

It is the Grand Opening Day of our Spirit of Christmas Celebration in the Old Farmhouse.

The artists have been busy preparing new items for our Etsy shops.

Click here to see all of the Christmas goodies...

perfect for gift giving or to decorate your own home.

Pumpkin Cream Cheese Roll

Pumpkin Cream Cheese Roll

Ingredients:

     Cake:

• 3 eggs
• 1 cup sugar
• 2/3 cup canned pumpkin puree (not pie filling)
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 teaspoon nutmeg
• 3/4 cup flour

     Filling:

• 1 - 8 oz. package cream cheese (softened)
• 4 TBS butter (softened)
• 1 cup sifted powdered sugar
• 1 tsp vanilla

     Also Needed:

• Waxed Paper
• Aluminum Foil
• Clean linen towel (not terry cloth)
• Additional Sifted Powdered Sugar
• 10 x 15 Jelly Roll Pan

Instructions:

1. Preheat oven 350 degrees.
2. Grease 10 x 15 Jelly Roll Pan. Line with waxed paper (allow to overhang slightly). Grease and lightly flour the waxed paper. 

    3. In a large bowl, beat eggs and sugar. Beat in remaining cake ingredients.

    4. Pour batter onto the waxed paper lined jelly roll pan and bake at 350 degrees for approx. 15 minutes.   

        (Caution: Cake cooks fast so watch carefully to avoid burning the edges.)

    5. While cake is baking, lay linen towel down on clean work surface. Sprinkle powdered sugar heavily over the kitchen towel using a sifter or sieve.

    6. Turn hot cake onto the prepared towel and carefully remove waxed paper. If desired, trim off burnt or crusty edges.

    7. Sift more powdered sugar over the hot cake and quickly roll up with towel inside.

    8. Allow to cool for about 30 minutes.

    9. Meanwhile, prepare filling by beating together all ingredients until smooth and creamy.

   10. When cake has cooled completely, unroll cake and spread with the filling mixture.

   11. Roll up cake with the filling on the inside.

   12. Wrap in waxed paper and then foil Refrigerate or freeze.

   13. To serve, slice cake about 1/3 inch thick and sprinkle with powdered sugar.

Note: Cake cuts best when still slightly frozen.

Impossible Pumpkin Pie

The Impossible Pumpkin Pie...

...it creates its own crust.

It's like Magic!

Preheat oven to 350 degrees.

3/4 cup sugar

2 eggs

 1 can evaporated milk

1  15 oz. can pumpkin

1 tsp. vanilla

1  1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/2 cup bisquick

Measure all ingredients into a blender.

Blend 1 minute or until smooth.

Pour into pie plate.

Bake for 50 to 55 minutes.

Knife in center of pie should come out clean.

This is one of my favorite recipes in the fall.

It's so easy and tastes so good!

Garnish with whipped topping and freshly ground nutmeg.

recipe submitted  by Natalie at Tins and Treasures

The Old Farmhouse is full of excitement as their

Winter Holiday Celebration begins tomorrow.

*Click the celebration banner to see everyone's new creations*

Pumpkin Cheese Cake

Crust:
1 1/2 cups gram cracker crumbs
1/4 cup sugar
1/4 cup butter

Melt butter add to cracker and sugar mixture, press into spring form pan.

Three packages 8oz each cream cheese softened
1 can 14oz sweetened condensed milk
1 can 15oz. pure pumpkin
3 eggs
1/4 cup maple syrup
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoons salt

Beat cream cheese till fluffy, slowly add milk till smooth, add pumpkin, eggs, syrup, cinnamon, salt, nutmeg.  Beat well pour into crust.  Bake 325 for 1 hour and 15 minutes.