This is our real Country Living. It’s living simply and fully with simple goals in life ----- to create is to inspire, to innovate is to amuse, to imagine is to aspire, and to try is to do our best. Relive your life. Just stay focus, focus, and focus.
Thinking of selling something to raise money for a good cause this season? Every year we hold a cookie sale in our parish church. The outcome is always inspiring when people flock together to contribute and give generously. The health benefits it gives are abundant and making cookies out of these pumpkins is worth doing it. So, try this good, delicious cookie recipe and you’ll be glad you did.
They are an excellent sources of *Vitamins A, B6,
C, and E, pantothenic acid, iron, magnesium, phosphorous, riboflavin,
potassium, copper, and manganese. It is
also low in saturated fat, cholesterol, and sodium. Pumpkins are also member of the Cucurbitaceae
family. They are good for maintaining good skin health
and protecting against lung and oral cavity cancers and age-related macular
diseases in the elderly. *Nutrition Reference: http://www.nutrition-and-you.com/pumpkin.html Please see about planting other vegetables and trees - The Garden (2012) and The Garden (2013).
PUMPKIN GRANOLA COOKIES
3 c all purpose
2 c quaker oats
1 tsp baking soda
1 tsp baking powder
1 tsp nutmeg
1 tsp cinnamon
1 tsp salt
1 c raisins
1 c walnuts, chopped
½ c sunflower seed
3 c granulated white sugar
½ c butter
1 pc egg
1 tsp vanilla extract
1 pc small sweety pie pumpkin
Preparation Time: 2 hours
Baking Time: 20 minutes
1. Preheat oven to 350 degrees F (175 degrees C).
2. Before cutting the pumpkin, wash it thoroughly with a
fruit and vegetable wash and rinse well. Cut pumpkin in half, sliced
lengthwise, remove seeds and strings. Place on baking trays, cut side down.
Cover with foil and bake in preheated oven until tender for about 1 ½ hour. Let
it cool. Remove pumpkin pulp with an ice cream scoop. If the pulp is fibrous, it is so easy to
spread them out manually and mash or put them in
a food processor. Measure out 3 cups pumpkin pulp. Set aside.
3. In a bowl, stir together flour, quaker oats, baking
soda, baking powder, cinnamon, nutmeg, and salt.
4. In a separate large bowl, beat together the butter and
sugar until light and fluffy. Beat in
the egg, then stir in the pumpkin pulp and vanilla.
5. Stir flour mixture into pumpkin mixture. Add in raisins, walnuts, and sunflower seeds.
Stir until all ingredients are well mixed.
6. Scoop 1/3 cup of batter into greased baking trays. Provide good spacing for each scoop of batter on the tray as this will turn out big.
7. Bake in preheated oven for 20 minutes or until a
toothpick inserted into the center of a cookie comes out clean.
8. Let cool in pans on wire rack for 10 minutes. Turn out
on wire racks and let cool completely. If
there are leftovers, you can freeze them and store in a food saver bag.