Is it just my children, or are yours constantly hungry? I don't remember eating this much when I was their age,(selective memory??). Now that things are just about done in the garden, I'm putting up snacks for my hungry hordes.The Pumpkin Chips recipe is one that I'm still planning on using.
Roasted sunflower seeds are another that I make for snack. I soak the seeds in salt water, overnight, drain. Place on a cookie sheet. sprinkle with sea salt and put in the oven at 250 for as long as it takes to get them crispy.
Roasted Pumpkin Seeds are one of our favorites. Scoop the seeds out of the pumpkin, I do this by hand as it gets less pulp this way. Take off as much excess pulp as you can. Spread them on a cookie sheet. Dot with butter and sprinkle with sea salt. Roast at 250 until crispy.
How about Corn Nuts ? I dry some of my corn every year and this year I'm going to try these. Soak dried corn in cold water for about two days. Drain and pat dry. Heat oil to 375. If a test kernel bubbles and rises when tossed in, it's ready. Put 1/2 cup of corn in the oil and cook until a nice shade of golden brown. Test to make sure they are crunchy and not chewy. Drain well. Sprinkle with salt, or seasoning of your choice. This recipe is from "Down to the Roots" magazine, a terrific read.
And then there's the ever popular Dried Apples . Thinly slice apples. I sometimes don't even bother coring them if they're right off of our trees. Place on cookie sheet and sprinkle with cinnamon and sugar. Place slices on drying racks. Dehydrate until crunchy and leathery.
Well, there are some ideas. Soon you'll be rivaling the convenience store down the road. I'm sure you have many more and I can always use some new ideas.
Oct 1, 2010
Super Snacking
Is it just my children, or are yours constantly hungry? I don't remember eating this much when I was their age,(selective memory??). Now that things are just about done in the garden, I'm putting up snacks for my hungry hordes.The Pumpkin Chips recipe is one that I'm still planning on using.
Roasted sunflower seeds are another that I make for snack. I soak the seeds in salt water, overnight, drain. Place on a cookie sheet. sprinkle with sea salt and put in the oven at 250 for as long as it takes to get them crispy.
Roasted Pumpkin Seeds are one of our favorites. Scoop the seeds out of the pumpkin, I do this by hand as it gets less pulp this way. Take off as much excess pulp as you can. Spread them on a cookie sheet. Dot with butter and sprinkle with sea salt. Roast at 250 until crispy.
How about Corn Nuts ? I dry some of my corn every year and this year I'm going to try these. Soak dried corn in cold water for about two days. Drain and pat dry. Heat oil to 375. If a test kernel bubbles and rises when tossed in, it's ready. Put 1/2 cup of corn in the oil and cook until a nice shade of golden brown. Test to make sure they are crunchy and not chewy. Drain well. Sprinkle with salt, or seasoning of your choice. This recipe is from "Down to the Roots" magazine, a terrific read.
And then there's the ever popular Dried Apples . Thinly slice apples. I sometimes don't even bother coring them if they're right off of our trees. Place on cookie sheet and sprinkle with cinnamon and sugar. Place slices on drying racks. Dehydrate until crunchy and leathery.
Well, there are some ideas. Soon you'll be rivaling the convenience store down the road. I'm sure you have many more and I can always use some new ideas.
Roasted sunflower seeds are another that I make for snack. I soak the seeds in salt water, overnight, drain. Place on a cookie sheet. sprinkle with sea salt and put in the oven at 250 for as long as it takes to get them crispy.
Roasted Pumpkin Seeds are one of our favorites. Scoop the seeds out of the pumpkin, I do this by hand as it gets less pulp this way. Take off as much excess pulp as you can. Spread them on a cookie sheet. Dot with butter and sprinkle with sea salt. Roast at 250 until crispy.
How about Corn Nuts ? I dry some of my corn every year and this year I'm going to try these. Soak dried corn in cold water for about two days. Drain and pat dry. Heat oil to 375. If a test kernel bubbles and rises when tossed in, it's ready. Put 1/2 cup of corn in the oil and cook until a nice shade of golden brown. Test to make sure they are crunchy and not chewy. Drain well. Sprinkle with salt, or seasoning of your choice. This recipe is from "Down to the Roots" magazine, a terrific read.
And then there's the ever popular Dried Apples . Thinly slice apples. I sometimes don't even bother coring them if they're right off of our trees. Place on cookie sheet and sprinkle with cinnamon and sugar. Place slices on drying racks. Dehydrate until crunchy and leathery.
Well, there are some ideas. Soon you'll be rivaling the convenience store down the road. I'm sure you have many more and I can always use some new ideas.
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