Google <script> (function(i,s,o,g,r,a,m){i['GoogleAnalyticsObject']=r;i[r]=i[r]||function(){ (i[r].q=i[r].q||[]).push(arguments)},i[r].l=1*new Date();a=s.createElement(o), m=s.getElementsByTagName(o)[0];a.async=1;a.src=g;m.parentNode.insertBefore(a,m) })(window,document,'script','//','ga'); ga('create', 'UA-49566249-1', '') ga('require', 'displayfeatures'); ga('send', 'pageview'); </script> Green eCrafts and Country Living: Mom's Oven --- Pumpkin Granola Cookies


Tuesday, December 17, 2013

Mom's Oven --- Pumpkin Granola Cookies

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.

 Sweety Pie Pumpkin Plants

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:

Please see about planting other vegetables and trees - The Garden (2012) and The Garden (2013)


3 c    all purpose flour
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.   

Yield:  23 cookies 

Please see my other Baking Recipes:
    How to Roast Sunflower Seeds           
    Nutty Figgy Bread                       
    Peach Cobbler                            
    Peach Cream CheesePie         


“Cooking doesn’t only involve knowing what and how to cook and prepare  all the ingredients, but also how much you love to cook for somebody .”

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