<div>Hello</div>
<div>I had a great pumpkin harvest and have plenty of baking pumpkins for sell at $2 each. I am in Macomb Monday - Thursday every week and can deliver any of those days. </div>
<div>Baking a pumpkin can be done in a few easy steps, I bake pumpkins on the bottom rack when I have the oven on to cook something else anyway so no extra energy is needed.</div>
<ul>
<li>Cut off the top off then cut the pumpkin in half and scrape out the seeds. </li>
<li>Place the cut halves upside down in a baking dish with a little water, cover with foil, bake in oven until soft (about 30 - 60 min in a 350 oven) </li>
<li>Allow pumpkin to cool then use a spoon to scrape flesh off of skin, puree flesh in food processor or blender. Use this puree in any recipe that calls for canned pumpkin.</li></ul>
<div>Fresh pumpkin has a lighter color, smoother texture, and better taste than canned pumpkin. You can also roast the seeds for a delicious and healthy snack.</div>
<div> </div>
<div>Roasted pumpkin seeds:</div>
<ul>
<li>Place seeds in strainer and rinse in cool water</li>
<li>Spread on cookie sheet and allow to dry</li>
<li>Spray with olive oil cooking spray and sprinking with Jane's Mixed Up Crazy Salt (in spice isle at Hy-Vee)</li>
<li>Bake until browned</li></ul>
<div>Here are a couple of my favorite pumpkin recipes</div>
<div> </div>
<div>Pumpkin biscuits</div>
<ul>
<li>In a large bowl combine 1 3/4 cup flour, 1/4 cup packed brown sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1/4 tsp baking soda</li>
<li>Cut in 1/2 cup cold butter until crumbly</li>
<li>In a seperate dish combine 3/4 cup pumpkin and 1/3 cup buttermilk</li>
<li>Use a spoon to gently stir pumpkin/buttermilk mixture into flour mixture. Stir just until mixed, careful not to overstir (overstirring biscuits makes them tough)</li>
<li>Pat dough out on floured surface and cut into biscuits</li>
<li>Place biscuits on pizza stone or greased cookie sheet, brush with melted butter and bake at 425 for 18 - 22 minutes</li></ul>
<div>Pumpkin cookies</div>
<div> </div>
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<span><span style="mso-special-format: bullet">•</span></span><span style="FONT-FAMILY: Arial; COLOR: black; language: en-US; mso-ascii-font-family: Arial; mso-fareast-font-family: +mn-ea; mso-bidi-font-family: +mn-cs; mso-color-index: 1">2 1/2 cups all-purpose flour </span></div>
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<span><span style="mso-special-format: bullet">•</span></span><span style="FONT-FAMILY: Arial; COLOR: black; language: en-US; mso-ascii-font-family: Arial; mso-fareast-font-family: +mn-ea; mso-bidi-font-family: +mn-cs; mso-color-index: 1">1 teaspoon baking powder </span></div>
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<span><span style="mso-special-format: bullet">•</span></span><span style="FONT-FAMILY: Arial; COLOR: black; language: en-US; mso-ascii-font-family: Arial; mso-fareast-font-family: +mn-ea; mso-bidi-font-family: +mn-cs; mso-color-index: 1">1 teaspoon baking soda </span></div>
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<span><span style="mso-special-format: bullet">•</span></span><span style="FONT-FAMILY: Arial; COLOR: black; language: en-US; mso-ascii-font-family: Arial; mso-fareast-font-family: +mn-ea; mso-bidi-font-family: +mn-cs; mso-color-index: 1">2 teaspoons ground cinnamon </span></div>
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<span><span style="mso-special-format: bullet">•</span></span><span style="FONT-FAMILY: Arial; COLOR: black; language: en-US; mso-ascii-font-family: Arial; mso-fareast-font-family: +mn-ea; mso-bidi-font-family: +mn-cs; mso-color-index: 1">1/2 teaspoon ground nutmeg </span></div>
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<span><span style="mso-special-format: bullet">•</span></span><span style="FONT-FAMILY: Arial; COLOR: black; language: en-US; mso-ascii-font-family: Arial; mso-fareast-font-family: +mn-ea; mso-bidi-font-family: +mn-cs; mso-color-index: 1">1/2 teaspoon ground cloves </span></div>
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<span><span style="mso-special-format: bullet">•</span></span><span style="FONT-FAMILY: Arial; COLOR: black; language: en-US; mso-ascii-font-family: Arial; mso-fareast-font-family: +mn-ea; mso-bidi-font-family: +mn-cs; mso-color-index: 1">1/2 teaspoon salt </span></div>
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<span><span style="mso-special-format: bullet">•</span></span><span style="FONT-FAMILY: Arial; COLOR: black; language: en-US; mso-ascii-font-family: Arial; mso-fareast-font-family: +mn-ea; mso-bidi-font-family: +mn-cs; mso-color-index: 1">1/2 cup butter, softened </span></div>
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<span><span style="mso-special-format: bullet">•</span></span><span style="FONT-FAMILY: Arial; COLOR: black; language: en-US; mso-ascii-font-family: Arial; mso-fareast-font-family: +mn-ea; mso-bidi-font-family: +mn-cs; mso-color-index: 1">1 1/2 cups white sugar </span></div>
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<span><span style="mso-special-format: bullet">•</span></span><span style="FONT-FAMILY: Arial; COLOR: black; language: en-US; mso-ascii-font-family: Arial; mso-fareast-font-family: +mn-ea; mso-bidi-font-family: +mn-cs; mso-color-index: 1">1 cup canned pumpkin puree </span></div>
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<span><span style="mso-special-format: bullet">•</span></span><span style="FONT-FAMILY: Arial; COLOR: black; language: en-US; mso-ascii-font-family: Arial; mso-fareast-font-family: +mn-ea; mso-bidi-font-family: +mn-cs; mso-color-index: 1">1 egg </span></div>
<div><span style="FONT-FAMILY: Arial; COLOR: black; language: en-US; mso-ascii-font-family: Arial; mso-fareast-font-family: +mn-ea; mso-bidi-font-family: +mn-cs; mso-color-index: 1">1 teaspoon vanilla extract</span></div>
<div><span style="FONT-FAMILY: Arial; COLOR: black; language: en-US; mso-ascii-font-family: Arial; mso-fareast-font-family: +mn-ea; mso-bidi-font-family: +mn-cs; mso-color-index: 1"></span> </div>
<div><span style="FONT-FAMILY: Arial; COLOR: black; language: en-US; mso-ascii-font-family: Arial; mso-fareast-font-family: +mn-ea; mso-bidi-font-family: +mn-cs; mso-color-index: 1">
<div style="TEXT-ALIGN: left; MARGIN-TOP: 3.84pt; TEXT-INDENT: -0.38in; unicode-bidi: embed; DIRECTION: ltr; MARGIN-BOTTOM: 0pt; MARGIN-LEFT: 0.38in; VERTICAL-ALIGN: baseline; language: en-US; mso-line-break-override: restrictions; punctuation-wrap: simple">
<span style="FONT-SIZE: 16pt"><span style="mso-special-format: bullet">•</span></span><span style="FONT-FAMILY: Arial; COLOR: black; language: en-US; mso-ascii-font-family: Arial; mso-fareast-font-family: +mn-ea; mso-bidi-font-family: +mn-cs; mso-color-index: 1">Preheat oven to 350 </span><span style="FONT-FAMILY: Arial; COLOR: black; language: en-US; mso-ascii-font-family: Arial; mso-fareast-font-family: +mn-ea; mso-bidi-font-family: +mn-cs; mso-color-index: 1"></span></div>
<div style="TEXT-ALIGN: left; MARGIN-TOP: 3.84pt; TEXT-INDENT: -0.38in; unicode-bidi: embed; DIRECTION: ltr; MARGIN-BOTTOM: 0pt; MARGIN-LEFT: 0.38in; VERTICAL-ALIGN: baseline; language: en-US; mso-line-break-override: restrictions; punctuation-wrap: simple">
<span><span style="mso-special-format: bullet">•</span></span><span style="FONT-FAMILY: Arial; COLOR: black; language: en-US; mso-ascii-font-family: Arial; mso-fareast-font-family: +mn-ea; mso-bidi-font-family: +mn-cs; mso-color-index: 1">Combine </span><span style="FONT-FAMILY: Arial; COLOR: black; language: en-US; mso-ascii-font-family: Arial; mso-fareast-font-family: +mn-ea; mso-bidi-font-family: +mn-cs; mso-color-index: 1">flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside. </span></div>
<div style="TEXT-ALIGN: left; MARGIN-TOP: 3.84pt; TEXT-INDENT: -0.38in; unicode-bidi: embed; DIRECTION: ltr; MARGIN-BOTTOM: 0pt; MARGIN-LEFT: 0.38in; VERTICAL-ALIGN: baseline; language: en-US; mso-line-break-override: restrictions; punctuation-wrap: simple">
<span><span style="mso-special-format: bullet">•</span></span><span style="FONT-FAMILY: Arial; COLOR: black; language: en-US; mso-ascii-font-family: Arial; mso-fareast-font-family: +mn-ea; mso-bidi-font-family: +mn-cs; mso-color-index: 1">In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly. </span><span style="FONT-FAMILY: Arial; COLOR: black; language: en-US; mso-ascii-font-family: Arial; mso-fareast-font-family: +mn-ea; mso-bidi-font-family: +mn-cs; mso-color-index: 1"><span style="mso-spacerun: yes"> </span></span><span style="FONT-FAMILY: Arial; COLOR: black; language: en-US; mso-ascii-font-family: Arial; mso-fareast-font-family: +mn-ea; mso-bidi-font-family: +mn-cs; mso-color-index: 1"> </span></div>
<div style="TEXT-ALIGN: left; MARGIN-TOP: 3.84pt; TEXT-INDENT: -0.38in; unicode-bidi: embed; DIRECTION: ltr; MARGIN-BOTTOM: 0pt; MARGIN-LEFT: 0.38in; VERTICAL-ALIGN: baseline; language: en-US; mso-line-break-override: restrictions; punctuation-wrap: simple">
<span><span style="mso-special-format: bullet">•</span></span><span style="FONT-FAMILY: Arial; COLOR: black; language: en-US; mso-ascii-font-family: Arial; mso-fareast-font-family: +mn-ea; mso-bidi-font-family: +mn-cs; mso-color-index: 1">Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork. </span></div>
<div style="TEXT-ALIGN: left; MARGIN-TOP: 3.84pt; TEXT-INDENT: -0.38in; unicode-bidi: embed; DIRECTION: ltr; MARGIN-BOTTOM: 0pt; MARGIN-LEFT: 0.38in; VERTICAL-ALIGN: baseline; language: en-US; mso-line-break-override: restrictions; punctuation-wrap: simple">
<span><span style="mso-special-format: bullet">•</span></span><span style="FONT-FAMILY: Arial; COLOR: black; FONT-SIZE: 16pt; language: en-US; mso-ascii-font-family: Arial; mso-fareast-font-family: +mn-ea; mso-bidi-font-family: +mn-cs; mso-color-index: 1"><font size="2">To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency. </font></span></div>
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