Baked Pumpkin Seeds
Don’t throw out the pumpkin seeds when making Jack-O-Lanterns or cooking fresh pumpkins. They make great snacks that are rich in fiber as well as vitamins B and E. Kids love them. Purists will want only salt as a seasoning, but if you’re feeling adventurous, experiment and have fun with different seasoning blends.
1 1/2 cups pumpkin seeds
2 teaspoons melted canna-butter or 2 teaspoons melted canna-oil (canna-olive oil or canna-vegetable oil work well)
garlic powder (optional)
cayenne pepper (optional)
seasoning salt (optional)
Cajun seasoning (optional)
Preheat oven to 300 degrees F.
It’s OK to leave some strings and pulp on your seeds (as it adds flavor) but clean off any major chunks.
Toss pumpkin seeds in a bowl with the melted canna-butter or canna-oil and seasonings of your choice.
Spread pumpkin seeds in a single layer on a baking sheet.
Bake for about 45 minutes, stirring occasionally, until golden brown.
This recipe, results in sticky, chewy caramel popcorn. If you prefer crunchier caramel popcorn, bake it in the oven at 250 degrees for 1 hour, stirring every 15 minutes.
1 cup canna-butter
2 cups brown sugar
1/2 cup Karo syrup
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
10 -15 cups popped popcorn
In a LARGE pot, heat the canna-butter, brown sugar, Karo syrup, and salt together over medium heat.
While stirring, bring mixture to a boil and allow boiling for five minutes.
Remove from heat.
Add baking soda and vanilla.
Pour over freshly popped popcorn.
Stir until the popcorn is well coated.
Witch’s Finger Canna-Cookie
“from Kraft Food and Family 2009. My kids love to make and eat these. These are not a super sweet cookie… more of an almond shortbread. Tasty and creepy! They take about 25 minutes to bake at 325 in my oven.”
1 1/4 cups sliced almonds, divided
4 ounces cream cheese, softened
1/2 cup canna-butter, softened
3/4 cup powdered sugar
1 teaspoon almond extract
1/4 teaspoon salt
1 1/2 cups flour
Heat oven to 325ºF
Reserve 36 almonds for use later; process remaining nuts in food processor until finely ground.
Beat cream cheese, canna-butter, sugar, extract and salt in large bowl with mixer until light and fluffy.
Gradually beat in flour.
Stir in ground nuts. (Dough will be stiff.).
Roll dough into 36 (3-inch) “fingers,” using 1 tablespoons dough for each.
Place, 2 inches apart, on baking sheets sprayed with cooking spray.
Press 1 of the reserved nuts into dough in 1 end of each finger for the fingernail.
Use sharp knife to make 3 crosswise slits in top of each finger for the knuckles.
BAKE 15 to 20 minute or until lightly browned.
Cool 3 minute on baking sheet; carefully transfer to wire racks to cool completely.
Celtic Potato, Cabbage & Cheese Gratin
A wonderful combination of mashed potatoes, Savoy cabbage, cheese & chives – baked OR grilled to give a crispy cheesy topping. This is a Scottish recipe, similar to Irish Colcannon, which is also a potato & cabbage dish. You can serve this as a vegetable accompaniment or as a light luncheon dish with crusty bread & extra vegetables.
1 1/2 lbs potatoes, peeled & cut into small even size pieces
6 -8 large Savoy cabbage leaves, washed, trimmed & cut into 1/4-inch strips
4 tablespoons fresh chives, chopped
2 ounces canna-butter
2 -4 tablespoons milk
4 ounces Scottish cheddar cheese or 4 ounces local cheddar cheese, grated
Preheat oven to 450F – ONLY if you wish to bake this. Otherwise, this dish can be grilled.
Lightly grease a heat resistant serving or baking dish.
Boil the potatoes for about 20 minutes or until soft.
At the same time, boil the Savoy cabbage for 5 minutes maximum – take off the heat, drain & allow to cool in a colander.
Drain the potatoes and add the canna-butter, milk, salt and pepper. Using a potato masher or hand held mixer – mix & mash the potatoes thoroughly until smooth & with no lumps.
Add the cabbage & chives to the mashed potatoes – gently mix together.
Pile the Cabbage mixture into your serving or baking dish – scatter the grated cheddar cheese over the top and EITHER, bake for 15 – 20 minutes in the oven OR put under a hot grill for about 5 minutes, until the cheese has melted and is bubbling.
Canna-Caramel Apple Dip
This recipe is great for all types of fresh apples and quick to make. Have some of this after you go picking apples at the orchard!
1/2 cup canna- butter
1 1/2 cups light brown sugar, packed
3/4 cup light corn syrup
1 (14 ounce) cans sweetened condensed milk
1 teaspoon vanilla
1/4 teaspoon ground cinnamon
1 pinch salt
Place canna-butter, brown sugar, corn syrup, and condensed milk in a saucepan and heat over medium heat, stirring to dissolve sugar, about 5 minutes.
Stir in the vanilla, cinnamon, and salt.
Pour into a serving bowl.
Serve with sliced, cored apples (this recipe is enough for about 6 medium).
Originally published in Weed World Magazine issue 101