Yesterday we had a lovely, all-day rainstorm here in draught-stricken Houston (yay!) and it was the perfect day for a cooking project with the kids. My son had found my copy of the latest Martha Stewart’s Everyday Food and wanted to make one of the many (many!) sugary Halloween treats featured in that issue, but I felt we’d had enough sweets lately, and certainly there are more to come as Halloween approaches.
So I thumbed through the magazine and found another feature on four ways to season pepitas, or pumpkin seeds. The kids were enthusiastic so we tried three of the four variations (cutting each recipe in half): Curry Lime, Maple Chipotle and Brown Sugar Spice. Here’s our handiwork:
Of the three we tried, the Maple Chipotle version was the hands-down winner. The seeds stick to each other in little clumps, almost like a brittle, and the chipotle gives them some real heat. Martha doesn’t have the link up, yet so I’m reprinting the recipe here:
Maple Chipotle Pumpkin Seeds
from Martha Stewart’s Everyday Food
Preheat oven to 300 degrees. Combine 2 cups of pumpkin seeds (we used shelled seeds, as you can see) with 1 TBS olive oil, 2 TBS maple syrup, 1 tsp chipotle chile powder (or less, if your family doesn’t like too much heat), 1/2 tsp ground cumin and 1/2 tsp. fine salt. Spread in a single layer on a parchment-lined, rimmed baking sheet and toast until seeds are golden and crunchy, about 20 minutes, stirring halfway through. Let cool before eating.
I love that I was able to find a cooking project using a super healthy food, rather than a sugary treat, and the kids had just as much fun in the kitchen!
Now for recipe number two . . .
Last Friday I mentioned on TLT’s Facebook page that sometimes on weekends I make a puffed, apple (or banana) pancake (also known as a “Dutch Baby”), and some readers asked for the recipe. Here it is, from the much-missed Sheila Lukins. (You’ll see that in many ways this recipe is not so different from the calfoutis dessert recipe I shared a few weeks ago.)
Apple Puff Pancake
adapted from U.S.A. Cookbook by Sheila Lukins
- 4 TBS melted unsalted butter (you can get away with a little less)
- 3 apples, peeled, cored and cut into 1″ chunks (I don’t peel the apples; also see below for my banana variation)
- 1 TBS brown sugar
- 1 tsp. cinnamon
- 4 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- pinch of salt
- 1/2 cup all-purpose flour
- 1 TBS confectioner’s sugar (optional; see my serving suggestion below)
Preheat the oven to 450 degrees.
Melt over medium heat 2 TBS of the butter in an oven-proof skillet. Add the apples, sprinkle with sugar and cinnamon and cook until tender, stirring occasionally, about 10 minutes.
Whisk the eggs, milk, remaining 2 TBS butter (melted), vanilla and salt together in a medium bowl. Add the flour and mix well. (I’ve found that small lumps will cook out.)
Pour batter over the apples and put the skillet into the oven, baking for about 20 minutes or until puffed up (it puffs quite a bit) and golden brown. Dust with confectioner’s sugar (see my note below) and serve immediately, cut into wedges. (The pancake will deflate quickly, so make sure everyone sees your lovely handiwork before it does!)
My serving suggestion: if you’re willing to splurge on this ginger syrup, it’s very good on this pancake. You can also top with regular maple syrup, or nothing at all, as the pancake is pretty sweet as is.
Banana variation: Inspired by the much-beloved New Orleans dessert, Bananas Foster, I sometimes substitute sliced bananas for apples and use some nutmeg along with the cinnamon. (A little rum would be fantastic, too!) You don’t need to cook the banana slices very long, just enough for the sugar and butter to melt and coat them.
[Ed Note: All recipes previously published on this site, including this one, now appear at the top of every page under the "Recipes" tab.]
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