Don't You Hate Not Knowing About The Batteries In Your Drawer?
http://pd.gophercentral.com/u/14430/c/186/a/574
----------------------------------------------------
*** A WORD FROM THE KITCHEN ***
I've discovered after 5 years my son still doesn't
like to stick his hand in a pumpkin. I thought all
kids liked that squishy stuff. A large spoon does
the trick nicely though. He does like the roasted
seeds though we always do that. Don't just throw
the seeds out if you're carving you can find an
easy guide below for roasting them. I remember
the red pacakge of Indian brand salted seeds I
used to eat all the time as a kid and the corners
of my mouth would hurt all day after...can't even
fathom that much salt now!
Well for the pumpkin itself you can actually pick
yourself up a few cans there are so many different
recipes to try and I love that bisque but my mother
in law also makes this pumpkin pound cake and
there's just something so buttery rich about it
and the glaze really adds the right finish. You
could eat this for breakfast too.
Enjoy! Marzee
mailto:mz@gophercentral.com
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*=
~*~*~*~*~*~*~*~*
RECIPE: PUMPKIN POUND CAKE & BUTTERMILK GLAZE
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*=
~*~*~*~*~*~*~*~*
INGREDIENTS:
Cake:
Cooking spray
1 tablespoon all-purpose flour
1 (15-ounce) can pumpkin
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
1/2 cup butter, softened
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour (about 13 1/2 ounces)
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup fat-free buttermilk
Glaze:
1/3 cup buttermilk
1/4 cup granulated sugar
2 tablespoons butter
2 teaspoons cornstarch
1/8 teaspoon baking soda
DIRECTIONS:
Preheat oven to 350 degrees. To prepare the cake, lightly
coat a 10-inch tube pan with cooking spray; dust with 1
tablespoon flour. Spread pumpkin over 2 layers of paper
towels; cover with 2 additional layers of paper towels.
Let stand about 10 minutes. Scrape drained pumpkin into
a bowl. Place 3/4 cup granulated sugar, brown sugar, and
1/2 cup butter in a large bowl; beat with a mixer at medium
speed 3 minutes or until well blended. Add eggs, 1 at a time,
beating well after each addition. Beat in pumpkin and vanilla.
Lightly spoon 3 cups flour into dry measuring cups, and level
with a knife. Combine flour and next 4 ingredients (through
salt) in a bowl, stirring well with a whisk. Add flour mixture
and 3/4 cup buttermilk alternately to sugar mixture, beginning
and ending with flour mixture.
Spoon batter into prepared pan. Bake at 350 degrees for 55
minutes or until a wooden pick inserted in center comes out
clean. Cool in pan 10 minutes on a wire rack. Remove from pan,
and cool completely on wire rack. To prepare glaze, combine
1/3 cup buttermilk and remaining ingredients in a small
saucepan over medium heat; bring to a boil. Cook 1 minute or
until thick, stirring constantly; remove from heat. Drizzle
cake with glaze.
YIELD: 16 Servings
Categories: Cakes, Pumpkin, Holiday, Seasonal
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*=
~*~*~*~*~*~*~*~*
SAVEX HAND CARE SALVE
It's An Every Day Miracle...
List Price: $9.99
DEAL PRICE: $3.49
Get Two for $5.98
This highly concentrated formula instantly leaves dry hands
noticeably softer and smoother after just one application.
Used daily, it helps prevent dry, chapped hands -- even under
the harshest of conditions. Just a little goes a long way. This
is one of the most intensive and most effective hand treatments.
Packed with natural oils (see list of all ingredients below) it
moisturize and heal the hardest working, rough and dry hands...
Apply as needed.. as often as you need, but do note it lasts
long. It can provide hydration for up to six hours... even if
you wash your hands. No more constant applying of lotions.
You won't find a more effective product as Savex Hand Care
Salve. Grab a jar for $3.49 or get two for $5.98. VISIT:
http://pd.gophercentral.com/u/14482/c/120/a/574
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*=
~*~*~*~*~*~*~*~*
MARZEE'S CORNER
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*=
~*~*~*~*~*~*~*~*
How to Roast Pumpkin Seeds
1.Rinse pumpkin seeds under cold water and pick out the
pulp and strings. (This is easiest just after you've
removed the seeds from the pumpkin, before the pulp has
dried.)
2.Place the pumpkin seeds in a single layer on an oiled
baking sheet, stirring to coat. If you prefer, omit the
oil and coat with non-stick cooking spray.
3.Sprinkle with salt and bake at 325 degrees F until
toasted, about 25 minutes, checking and stirring after
10 minutes.
4.Let cool and store in an air-tight container.
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*=
~*~*~*~*~*~*~*~*
YOUR VIDEO SNACK BAR
Top Viewed Videos...
1. Funniest Moments In Comedy
http://c.gophercentral.com/BqmZ
2. Learn Yoga
http://c.gophercentral.com/qdjL
3. Marine Silent Marching
http://c.gophercentral.com/L6Ba
4. Classic Spike Jones
http://c.gophercentral.com/iy4y
5. Go Green...Energy Tips
http://c.gophercentral.com/F9yC
6. Amazing Cat Plays Piano
http://c.gophercentral.com/egO5
Feel free to come discuss or dig into TheDailyRecipe
archives at my new Blog http://recipes.gophercentral.com