Cooking with Demarle

  Not sure what to do with all those slimy seeds you fished out of your pumpkins this year? Try this yummy treat! You will need: • 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 **I barely had 2 cups of seeds, so I halved this recipe and would use maybe even less butter than it calls for. It takes a while to cook it out. But they taste so good! DIRECTIONS 1. Preheat oven to 275 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 on the flexipat (placed on the perforated baking sheet), or silpat but don't go to the edge. 3. Bake in the preheated oven for 7 minutes; stir and return to oven for 7 minutes more; remove from oven and sprinkle 2 tablespoons sugar over the seeds; stir to coat. Return to oven and bake another 7 minutes bef...

I am a huge fan of kettle corn!! So I was ecstatic to find a microwave recipe and it is sooo good!! Eat it right away though, it tastes much better as it's warm. 3 tbsp water 1/3 cup sugar (raw if you have it but I used regular) 1/3 cup popcorn kernels 1/4 tsp salt I use about 2 1/2 tbsp water and 1/4 cup sugar b/c that seemed like so much sugar and you will eat it all, so I'd suggest going the lesser amount, it seemed to work for me. Pour water and sugar in the Large Round mold and swirl around until mixed together. Heat on high about 1 1/2-2 minutes. Add popcorn and swirl around to coat kernels. Place the Octagonal Silpat on top and cook for about 3 1/2 - 4 minutes more. Listen to the popping and stop when there's about 1-2 seconds between popping. You don't want to burn it. Remove carefull and sprinkle salt on it right away as your stirring w/ spatula to evenly coat. The sugar hardens pretty quickly so I stirred it as I was pouring it into a big bowl. Enjoy!...