Cinnasweet Pumpkin Seeds

Ingredients

• 4 cups pumpkin seeds, rinsed and dried
• 1/2 cup margarine, melted
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup white sugar, divided

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the pumpkin seeds, margarine, brown sugar, cinnamon, and salt in a bowl; stir to coat the seeds. Spread the seeds in a single layer in a 10x15 inch jelly roll pan.
3. Bake in the preheated oven for 15 minutes; stir and return to oven for 15 minutes more; remove from oven and sprinkle 2 tablespoons sugar over the seeds; stir to coat. Return to oven and bake another 15 minutes before removing again to sprinkle with remaining sugar and stirring. Bake another 15 minutes. Allow to cool before serving. Store leftover seeds in an airtight container.

Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

Ingredients

• 1 1/2 cups raw whole pumpkin seeds
• 2 teaspoons butter, melted
• 1 pinch salt

Directions

1. Preheat oven to 300 degrees F (150 degrees C).
2. Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

Enjoy Thz Chris 

Spicy Roasted Pumpkin Seeds

Ingredients

• 3 cups pumpkin seeds
• 1/2 cup butter, melted
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1 tablespoon seasoned salt

Directions

1. Preheat the oven to 300 degrees F (150 degrees C).
2. In a medium bowl, mix together the pumpkin seeds, butter, garlic powder, salt and seasoned salt until the pumpkin seeds are evenly coated. Spread in an even layer on a cookie sheet.
3. Bake for 1 hour and 15 minutes, stirring every 10 to 15 minutes until toasted. Cool completely on the baking sheet, then transfer to a serving dish.

Brrrr.......Fall Is Here!!

This weekend is going to be another exciting weekend @ the farm. We will have hay-rack rides on Saturday & Sunday free of charge. We still have lots of pumpkins available. Also We will be sampling Mixes from the Heartland Gluten free products. They are wonderful and are made in Tipton, Ia. The great thing about these products is that you don't have to be a celiac & they taste great. They are healthy for everyone. So Please come get a sample while you can. The vegetable side of the farm shuts down on October 31st. So make sure you come stock up on Bass Farms products before we close for the year.

Thz Chris

Important C.S.A info for 2011 members!

Current members who were part of this years C.S.A. Will be grandfathered in @ current rate for one more year if you sign up before December 31st. The farm is able to achieve cheaper inputs if we are able to purchase them in advance. so this is what we are going to try to do. In conclusion if you were happy and are going to sign up for next year do it before December 31st to stay at your rate. Next year we are going to be charging $425 for family share. That will be our rate for a while then. It is sustainable. you can pay directly on our website or mail us a check.

Thz Chris

Pumpkin Roll

Ingredients

• 3 eggs
• 1 cup white sugar
• 2/3 cup canned pumpkin
• 3/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/2 cup chopped walnuts
• confectioners' sugar for dusting
•  
• 1 cup confectioners' sugar
• 3/4 teaspoon vanilla extract
• 2 tablespoons butter, softened
• 8 ounces cream cheese

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.
2. In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top.
3. Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
4. To Make Filling: Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till smooth.
5. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.

Sweetened Spaghetti Squash

Ingredients

• 1 spaghetti squash, halved lengthwise and seeded
• 2 tablespoons butter, softened
• 2 tablespoons cold butter
• 1/4 cup brown sugar

Directions

1. Preheat an oven to 400 degrees F (200 degrees C). Line a large baking dish with aluminum foil.
2. Generously spread the softened butter over the flesh of the squash; lie in the prepared baking dish with the cut sides facing down.
3. Bake in the preheated oven for 30 minutes. Flip the squash and put about half the butter and about half the brown sugar in each of the cavities of the squash halves. Return to the oven until the outer shell is soft, about 10 minutes more. Spoon the flesh of the squash into a bowl to serve.