2. In saucepan, add the seeds to water.  Use about 2 cups of water to every half cup of seeds. Add a half tablespoon of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.

3. Spread about a tablespoon of olive oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Bake on the top rack (400 degrees) until the seeds begin to brown, 10-20 minutes. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating.

Crust

1 1/2 cups graham cracker crumbs

1/3 cup butter-- melted

1/4 cup honey

You can make this crust in your food processor fast.  First put the graham crackers and make fine crumbs.  Add the other ingredients!

Cheesecake

24 ounces cream cheese -- softened

1 cup granulated raw sugar (can substitute Xagave click here)

1/4 cup packed brown sugar

2 eggs

1 3/4 cups solid pack pumpkin

2/3 cup evaporated milk

2 tablespoons cornstarch

1 1/4 teaspoons cinnamon

1/2 teaspoon ground nutmeg

Topping

2 cups sour cream -- room temperature

1/3 cup granulated raw sugar (can substitute Xagave) 

1 teaspoon vanilla extract

Crust: Press onto bottom and 1" up side of 9" springform pan. Bake in preheated 350 degree oven for 6-8 min. Do not allow to brown. Cool on wire rack for 10 min.

Cheesecake: Beat cream cheese and sugars in bosch bowl with gourmet whips until fluffy. Beat in eggs, pumpkin and milk. Add cornstarch, cinnamon and nutmeg. Beat well. Pour into crust.

Bake at 350 degrees for 55-60 min., until edge is set but center still moves slightly.

Topping: Combine sour cream, sugar and vanilla. Spread over surface of warm cheesecake. Bake for an additional 5 min. Cool on wire rack. Chill for several hours or overnight. Remove side of spring-form pan before serving.

Note from Paula: This is a die for cheesecake recipe and fits perfectly with the fall holiday theme.  Unfortunately, it is sooo good that we have made two this week and think this should be part of our daily diet!  I don't think our waistlines can afford this dessert!

Pumpkin Chocolate Chip Cookies!

from "Delicious Is Nutritious"
(click here to learn more)

This recipe will save you half the sugar over the traditional pumpkin cookie recipe!  It is soooo good!

1 15 oz can pumpkin puree

4 eggs

1/2 cup butter, melted

1 1/2 cup Xagave

1 tsp vanilla

3 1/2 cup pastry flour

2 tsp baking powder

2 tsp baking soda

1 1/2 tsp salt

1 tsp ground cinnamon

1 tsp ground nutmeg

1/4 tsp ground cloves

2 cups milk chocolate chips

1-2 cups rolled oats (optional)

Steps:

Mix pumpkin, eggs, butter, Xagave, and vanilla with Bosch bowl using the cookie paddles.  Add flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and mix with pumpkin mixture.  Add chocolate chips and oats.  Scoop about 6 cookies per cookie sheet, leaving 2 to 3 inches between cookies.  Bake 325 degrees for 18 minutes or until toothpick inserted comes out clean.

Note from Paula:  We went through these cookies way too fast.  You might want to consider doubling your recipe.  They are so good and you will love them! :)

Easy Pie Crust with your Bosch Food Processor!

from "Sensible Cooking" Cookbook (click here)