Wednesday, October 24, 2007

Pumpkin Seeds & Country White Bread

The boys carved their pumpkins, and I roasted the seeds for them. They were pretty tasty. I made them clean them up and dry them with a clean towel. To roast the seeds, melt 2 tbsp butter with 2 tbsp olive oil on a cookie sheet. Add a bit of salt, and paprika; stir around well to coat all of them, then spread them out. Bake at 350 for 20 to 30 minutes, stirring once or twice. Most of ours got eaten while hot; the rest were gone the next day.

Country white bread was excellent with beef, and in sandwiches. It's from Beth Hensperger's Bread Machine cookbook:

1-1/2 cups water

6 tsp yeast
4 cups flour
2 tbsp. instant potato flakes
4 tbsp. nonfat dry milk
1-1/2 tbsp. oil
1-1/2 tbsp. sugar
2 tsp salt

Let the bread machine mix the ingredients, move into 2 loaf pans, and let rise. Bake at 375 for 25 minutes, or until done.

1 comment:

Anonymous said...

Roasted pumpkin seeds are the best!!