1 1/2 c Pumpkin 3/4 c Sugar 1/2 ts Salt 1 1/4 ts Ground cinnamon 1 ts Ground ginger 1/2 ts Ground nutmeg 1/2 ts Ground cloves 3 Eggs; slightly beaten 1 1/4 c Milk 6 oz Can evaporated milk; 2/3 cup 9 Inch unbaked pastry shell Combine pumpkin,sugar, salt & spices. Blend in eggs milk and evaporated milk. NOTE I usually use a mixer to prevent chunks of eggs in the pie. Pour into pastry shell. Bake in hot oven 400 deg. 50 min or until knife inserted halfway between center edge comes out clean. I double this recipe to make three well filled pies. SOURCE: Better Homes & Gardens Posted on GEnie, November, '94; formatted for MEAL MASTER by Elaine Radis, PRODIGY ID: BGMB90B: GEnie ID; E.RADIS -----
How To make Barbara's Pumpkin Pie's Videos
Vinarija Aleksić - Nedeljni ručak - Barbara i zapečena bundeva sa lososom
Vreme je da unesemo malo vedrine i boja u ovaj hladan dan. Zato za vas danas spremamo fenemenalno jelo koje će vas podsetiti na leto.
U pitanju je zapačena bundeva sa lososom i naravno BARBARA!
OWA Food for Thought with Barbara Schroer
Pumpkin Cheesecake Ingredients: 1 Cup Canned Pumpkin Puree 8 oz. Cream Cheese ½ Cup Sugar 3 Eggs ¼ Cup Sour Cream 2 tbsp Kara/Corn Syrup ½ tsp Cinnamon or Pumpkin Pie Spice Prickly Pear Syrup to drizzle on top
Homemade Crust Ingredients: 1/3 Cup Melted Butter ½ Cup Sugar 1 ¼ Cups Graham Cracker Crumbs
Steps for Pie Crust: 1. Mix butter, sugar, and graham crumbs until well combined 2. Place in9” pie pan and press along sides and bottom
Steps for Cheesecake Filling & Baking: 1. Preheat over to 350 2. Create filling by placing all ingredients into a blender and blend until smooth 3. Pour into prepared crust up to ¼ from the top 4. Bake 45 minutes 5. Let cool for 4 hours in the fridge before serving (very important) 6. Top with whipped cream or Prickly Pear Syrup
These delicious roasted pumpkin seeds are a great way for all of us to reduce our food waste and enjoy a high protein snack. This recipe is SO easy. All you have to do is clean your seeds from the pumpkin guts, rinse until clean, dry, and then add your favorite spices. I used olive oil, paprika, garlic powder, nutritional yeast and salt. Roast for 20 minutes at 400F and ENJOY.
Barbara O'Neill - COMPASS - Part 25 - Food Menus
In episode twenty-five we apply what we just learned about the food that we eat. We look at how we can combine this into menus. There will be menus for breakfast, lunch and desserts. There will also be menus specifically adapted tor people with certain diseases, like diabetics or cancer patients. As a bonus you will also have recipes for smoothies, a packed-lunch for work and a ketogenic breakfast & lunch.
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Barbara's Pumpkin Puffins Protein Pancakes
Recipe video
Why You Should STOP Eating Pumpkin Seeds NOW! | Dr. Steven Gundry
This Halloween, don't fall for the pumpkin seed hype! While they might seem like a tempting, healthy snack, they could actually be causing harm. Many of the so-called benefits you've heard are pure myths! In this episode, we unveil the REAL story behind pumpkin seeds and uncover a hidden problem that you need to know about.
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