Yesterday was perfect, started off with 45F and the temp went up to low 70's by afternoon with drier air. Only 44 this morning with mid 70's expected and we could be in the upper 30's Thursday morning. What a temperature difference from last week! Margaret has the first frost award
Signet, for the pumpkin seeds I scoop them out of the pumpkin and take off as much of the stringy stuff as I can. Rinse the seeds and spread in a single layer on a cookie sheet. Sprinkle with salt to your liking. Bake 350 degrees 20 - 30 mins, stirring them a little about half way, bake til toasted light golden and dry. They can have a bit of a chewy, maybe stringy texture. I think it depends on the pumpkin.
I peeked at the zuc plants yesterday and boy did I get behind on picking, lots of monsters out there. The plants liked all that heat we had.
Was going to reply in tmail with the cookie recipe but thought others might have the same problem and be looking for something else to do with them.
Lemon Zucchini Cookies
2 cups flour
1 tsp. baking powder
1/2 tsp. salt
3/4 cup butter
3/4 cup sugar
1 egg beaten
1 tsp. + grated lemon peel
1 1/2 TBSP. lemon juice
1 cup shredded unpeeled zucchini, (no seeds).
1 cup chopped nuts (optional)
Set aside the lemon juice and extra lemon peel. Cream butter and sugar, add egg. Mix in flour, baking powder, salt, 1 tsp lemon peel, zucchini and nuts. Drop by spoonful onto cookie sheets, bake 350 degrees 15 - 20 mins until lightly browned, cool on racks, drizzle or spread (I tend to make the frosting a bit thicker than Mom did so it doesn't run off) with frosting while warm.
Frosting - mix 1 cup of confectionery sugar and 1 1/2 TBSP lemon juice, plus a little lemon peel.
Hummingbird moths are so cool!
