南瓜核桃派和南瓜丝饼

Halloween刚过, 我来把剩下的南瓜处理干净.于是南瓜核桃派和南瓜丝饼出炉了.

南瓜核桃派:
INGREDIENTS

• 3/4 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup canned or cooked pumpkin
• 3 eggs, lightly beaten
• 1/2 cup dark corn syrup
• 1 teaspoon vanilla extract
• 1 (9 inch) unbaked pastry shell
• 3/4 cup coarsely chopped pecans

DIRECTIONS

1. In a large mixing bowl, combine brown sugar, cinnamon and salt. Add pumpkin, eggs, corn syrup and vanilla; beat well. Pour into the pastry shell. Sprinkle with chopped pecans. Place pecan halves around the outer edge of filling. Bake at 425 degrees F for 15 minutes. Reduce the heat to 350 degrees F; bake 25 more minutes or until a knife inserted near the center comes out clean.

入炉之前:



烤好了.


切开来尝一尝. 真的, 很好吃!


南瓜丝饼: 这个非常简单.

先把南瓜削皮去囊，用刨丝工具切成丝，放点盐腌一下，加清水洗去盐水滤干。


大碗里放进面粉，加水搅拌成糊，放点盐和味精，把南瓜丝放进和好的面糊里拌匀。放进油锅里煎至两面金黄即成。