Clean all the fruit and wash well in cold water.
Put the fruit in the blender and mix well, add a little liquid (water, pine apple juice) if you think that is necessary.
Put the mixture in ice cream moulds for kids or in small cups and freeze.
Preheat oven according to cake directions.
Line cupcake tins with cupcake liners.
Mix cake batter according to box directions, then pour mixture into ice cream cones, about 1/2 full, and place in each cupcake liner.
Bake as usual according to cupcake time on box.
When baked, let cool, then ice with frosting.
Garnish with colored sprinkles.
When done, looks just like ice cream cones. Easy for kids to eat and no cleanup.
The paper liners keep the cones from burning during baking.
our. Stir in nuts and pumpkin. Wash the 8 pint size
can of cooked pumpkin is just there for reference - it is
arefully peel and seed the pumpkin.
Cut into chunky 2
equal amount of commercial pumpkin spice, or your own
arge mixing bowl, combine the pumpkin, sugar, water, vegetable oil and
Melt butter, add the chopped onion and garlic, saute gently.
Stir in the curry powder, coriander, chilli powder (I omit this when cooking for kids), and salt. Cook 1 minute.
Add vegetables, don't use more sweet potato than pumpkin as soup will be TOO sweet.
Add the water and stock, simmer gently for 20-25 minutes or until veges are tender, then stir in the peanut butter.
Use a stick blender to puree the soup, or mash it for a chunkier texture.
xtra time for mixing up this filling. Remove the pure pumpkin puree
Cut the pumpkin into 6 equal wedges.
Set aside one cup of mix.
Add 1/2 cup melted butter and 1 egg to cake mix.
Mix and spread in a 9 x 13-inch pan.
Mix can of pumpkin with evaporated milk and 2 eggs.
Pour over cake mixture. Mix the 1 cup of cake mix that you set aside with the sugar, cinnamon and soft butter.
Crumble on top.
Bake at 350\u00b0 for 35 to 45 minutes.
A great alternative for kids during the holidays.
Roast the pumpkin (200C for about 20-40 minutes until
Steam pumpkin flesh for about 10 mins until very
asy to make fruit skewers for kids. A great alternative to chips
Add the onion and pumpkin; saute for 15 mins or lightly browned
Put all ingredients in a small bowl.
Whisk together with a fork or small whisker until emulgated.
Dressing is enough for about 16-20 cups lettuce. Use some toasted pumpkin seeds for topping.
NOTE: Instead of pumpkin seed oil you can try other specialty oils like toasted sesame seed oil or walnut oil. But you should start then with less than 1 teaspoon to evaluate the flavour.
t the seeds. Cut the pumpkin into large chunks. Bring
re creating a \"lid\" for the entire pumpkin. Do this on an
prinkled wheat germ and bake for 15 to 20 minutes or
your tools and ingredients for the 3 components-- which is