SPICED PEPITAS AND PECANS
Provided by Katie Lee Biegel
Time 1h
Yield 4 cups
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, beat the egg whites and water until frothy. In a small bowl, combine the sugar, cinnamon, allspice, cumin, salt and cayenne. Stir the sugar mixture into the egg whites, then add the pepitas and pecans. Toss until the nuts are completely coated.
- Evenly spread the nuts on the prepared baking sheet. Bake 20 to 30 minutes, until crispy. Let cool completely. Store in an airtight container.
SPICE COOKIES
This recipe was my mother's grandmother's recipe. Spicy soft cookies with currants. Originally from England. Enjoy, they won't last long.
Provided by Angie Kitcher
Categories Desserts Cookies Spice Cookie Recipes
Time 26m
Yield 48
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
- Combine sugar, butter, eggs, cinnamon, nutmeg, and cloves in a bowl; beat with an electric mixer until creamy. Combine flour, currants, and baking soda in a separate bowl. Stir into the butter mixture alternately with tablespoons of milk until the flour is fully incorporated.
- Drop spoonfuls of batter onto the prepared baking sheets. Press down lightly with a fork. Dip fork in sugar or water if it sticks.
- Bake in the preheated oven until golden brown, 10 to 15 minutes. Let stand on the baking sheets for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 110.4 calories, Carbohydrate 16.8 g, Cholesterol 18.3 mg, Fat 4.3 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 2.6 g, Sodium 72.1 mg, Sugar 8.6 g
SPICED PEPITAS
These hulled pumpkin seeds are tossed with lime juice for zing and chili powder for spice (we like arbol for its extra kick), and then toasted into a crunchy-and addictive- appetizer or snack. Counter the heat by washing them down with a refreshing Mexican beer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 10m
Number Of Ingredients 5
Steps:
- Stir together pepitas, lime juice, chili powder, sugar, and 1 teaspoon salt.
- Heat pepitas in a large skillet over medium heat, stirring occasionally, until toasted, about 4 minutes.
LIME AND PEPITA SUGAR COOKIES
These make a nice addition to any cookie tray or a cool refreshing cookie to serve along side lime serbert during the warm summer months. Pepitas are pumplin seeds and I usually purchase them in bulk at the health food store. The recipe was printed in the spring 2006 issue of Sabroso and local dining guide.
Provided by PaulaG
Categories Dessert
Time 35m
Yield 30 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Line your cookie sheets with parchment paper, set aside.
- While the oven preheats, chop the pepitas and toast them in a dry skillet over medium heat just until slightly browned, set aside.
- In a large mixer bowl, cream 2 cups of sugar, butter, oil and the zest of 2 of the limes.
- Add the eggs and mix well, scraping down the sides of the bowl as needed.
- Measure the lime juice and add 1/4 cup to the eggs mixture, reserving any additional juice for other uses.
- In a medium size bowl, mix together the flour, pepitas, soda and salt.
- Gradually add the flour mixture to the creamed mixture mixing well.
- In a small bowl, combine the remaining 1/2 cup of sugar with the remaining zest of 2 limes.
- Using a heaping tablespoonful of dough, lightly form the dough into a ball and drop the into the sugar/zest mixture and roll lightly to coat.
- Place the dough balls on a cookie sheet; flatten slightly with the bottom of a glass.
- Bake in preheated oven for 9 to 10 minutes or until the edges just begin to brown.
Nutrition Facts : Calories 171, Fat 5.5, SaturatedFat 2.4, Cholesterol 22.2, Sodium 146.7, Carbohydrate 28.6, Fiber 0.5, Sugar 16.8, Protein 2.5
PEPITA SPICE COOKIES
Hulled green pumpkin seeds add a delicate flavor and texture to these almond-shaped cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 8 dozen
Number Of Ingredients 10
Steps:
- Heat a heavy skillet, such as cast iron, over medium-low. Add pepitas, and shake skillet gently to move seeds around so they toast evenly and do not burn. Toast seeds until they are aromatic and barely take on color. Allow them to cool slightly. Pulse seeds in a food processor just until finely chopped.
- Beat butter and confectioners' sugar with an electric mixer on medium-high speed until pale and fluffy, 3 to 4 minutes. Add vanilla, cinnamon, ginger, nutmeg, allspice, salt, and chopped pepitas, and beat until well combined. Reduce speed to low, and gradually mix in flour, scraping down side of bowl as necessary. Divide dough into 2 disks, and wrap in plastic. Chill 90 minutes or up to 1 day.
- Preheat oven to 325 degrees. On a lightly floured work surface, roll 1 disk of dough to 1/4-inch thickness. Transfer to a parchment-lined baking sheet, and chill 1 hour. Repeat with remaining disk. Using a 2-inch almond-shaped cookie cutter, cut out shapes. Reroll scraps of dough, and cut more shapes. Transfer shapes to parchment-lined baking sheets, spacing 2 inches apart, and chill 15 minutes.
- Bake, rotating sheets halfway through, until golden brown around edges, 20 to 22 minutes. Let cookies cool completely on a wire rack. Dust lightly with confectioners' sugar. Cookies can be stored in an airtight container at room temperature up to 1 week. Dust again with confectioners sugar before serving, if desired.
SWEET AND SALTY PEPITAS
Provided by Valerie Bertinelli
Time 40m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and lightly oil the foil.
- Melt the butter in a saute pan over medium heat. Add the pepitas, toss to coat in the butter and then add the sugar, cinnamon, ginger, allspice, cloves and 1 teaspoon salt. Spread the pepitas on the prepared baking sheet in 1 layer and bake, stirring once or twice, until golden brown all over, 12 to 15 minutes. Let cool completely.
SUGAR AND SPICE PEPITAS
Categories Appetizer Bake Cocktail Party Quick & Easy Bon Appétit
Yield Makes 2 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Spray baking sheet with nonstick spray. Mix pepitas and next 6 ingredients in medium bowl. Stir in 1/4 teaspoon to 1/2 teaspoon cayenne pepper, depending on spiciness desired. Spread pepitas in single layer on baking sheet.
- Bake until pepitas are golden and dry, stirring occasionally, about 15 minutes. Remove from oven. Seperate petpitas with fork while still warm. Cool.
SUGAR AND SPICE PEPITAS
Great munchies for a party, or just to keep around to snack on or sprinkle over a salad. Don't think of pumpkin seeds just as a Halloween treat--they taste delicious and have many health benefits as well. Adjust the cayenne to suit your own taste and heat tolerance (I used the full amount and next time will probably add more). Adapted from Bon Appetit.
Provided by GaylaJ
Categories Lunch/Snacks
Time 20m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F and spray baking sheet with nonstick spray (or line with parchment paper or nonstick foil).
- Mix all ingredients and spread in single layer on baking sheet.
- Bake until pepitas are golden and dry, stirring occasionally, about 15 minutes (I baked for around 20 minutes, stirring about every 5).
- Remove from oven and separate pepitas with fork while still warm; cool completely.
Nutrition Facts : Calories 225.1, Fat 16, SaturatedFat 3, Sodium 168.1, Carbohydrate 15.3, Fiber 1.8, Sugar 8.8, Protein 9.1
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