Tag Archive for: Recipes

Roasted Pumpkin Seeds

Each season has favorite foods and beverages.  Now that we’re in fall, a snack food that we enjoy at our house is roasted pumpkin seeds.

Here is the recipe that my wife uses.  Hope that you enjoy!

1-1/2 cups raw pumpkin seeds

2 tablespoons melted butter or oil

Salt or seasoning of choice.

Preheat oven to 300 degrees. Clean off any chunks of pumpkin that may still be on the seeds. Toss pumpkin seeds in a bowl with the melted butter or oil and seasoning of your choice. Spread pumpkin seeds in a single layer on a baking sheet. Bake for about 45 minutes, stirring occasionally, until golden brown.

/by

Homemade Ice Cream

June is National Dairy Month in the United States. During this time, America’s dairy farmers and processors are honored for providing safe, nutritious food products.

For more than forty years, my father has worked in a cheese factory. As a result, grown up, we have often enjoyed homemade ice cream that was made from rich cream during the summer months.

Memories were made of get-togethers with several family members cranking multiple ice cream freezers. Even today, it’s not uncommon to make ice cream for at least one or two family gatherings.

In honor of National Dairy month, here is the ice cream mixture recipe that my Mom has used for many years.

COUNTRY STYLE VANILLA

4 Eggs. Approximately 5 Cups of Milk. 2 Tablespoons of Vanilla. 2-1/2 Cups of Sugar. 4 Cups of Whipping Cream. 1/4 Teaspoon of Salt.

In a large mixing bowl, beat eggs until foamy. Gradually add sugar; beat until thickened. Add cream, vanilla and salt and mix thoroughly. Pour into can. Add milk to fill line on can and stir well. Freeze as directed. Makes 4 quarts.

Enjoy and have a great day!😀

(This was first published at theroadreport.wordpress.com.)

/by

Gluten-Free Pancakes

It’s been a few years since my wife and our son went gluten-free.

A normal Saturday morning breakfast for us are homemade, gluten-free pancakes. They also freeze well, allowing us to heat them in the toaster at other times.

Here’s my wife’s recipe:

2 c. gluten-free flour blend

1 tsp. baking soda

1 tsp. salt

2 tsp. sugar

2 c. buttermilk

2 eggs – beaten

2 T. vegetable oil

1 tsp. vanilla

Whisk dry ingredients together. Add wet ingredients to bowl and mix. Scoop onto hot griddle – mixture will be thick. Cook until golden brown on both sides.

Enjoy!

(This was first published at theroadreport.wordpress.com.)

/by