| luvtobake | -- 10-30-2005 @ 11:16 AM |
|
Hello, I tried a new recipe for corn bread yesterday. It turned out very well. The recipe called for unsalted pumpkin seeds. No eggs. Canola Oil. Maple syrup ...instead of sugar. Dried Fruit( I added dried cranberries & orange zest.)Corn meal & flour. We ate the cranberry bread while it was still warm..and it was delicious. This morning I decided to have a piece with a cup of tea. I was shocked to see that the area around the pumpkin seeds has turned florescent GREEN!! Anyone one know what caused this? Thank you in advance for your replies! Best Wishes.
|
|
| natcat | -- 11-08-2005 @ 6:20 PM |
|
Maybe because the pumpkin seeds needed to be baked on a cookie sheet first...There a lot of seeds that should be baked a little before we use them in a recipe. That way, they won't go bad.Text Have A Sweet day!!, N.Carol Thomas
|
|
| raraS21 | -- 12-29-2005 @ 2:41 PM |
|
Yea, i think that you toast your pumpkin seeds and they will last longer and they are hard for them to toast while its baking in something. Have a great day! Kara
|
|
| Diana's Desserts Forum : | http://www.dianasdesserts.com/website/forum |
| Topic: | http://www.dianasdesserts.com/website/forum/viewmessages.cfm?Forum=6&Topic=278 |