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Pumpkin Pie in a Bag - Oklahoma State University

Pumpkin Pie in a Bag 1 Ingredients Combine the milk and instant pudding in the bag. 2. Remove the air from the bag and seal it. 3. Squeeze and knead with hands until the mixture is blended—about one minute. 4. Add the pumpkin, cinnamon and ginger. 5. Remove the air, and seal the bag. 6. Squeeze and knead with hands until blended—about two minutes. 7. Place 1⁄2 tablespoon of graham cracker crumbs in the bottom of the small cups. 8. Cut the corner of the gallon freezer bag, and squeeze pie filling into the cups. 9. Garnish the cups with whipped topping. • • • • • • • • • • • • • • • For individual servings follow directions as above and squeeze mixture • into tart-size premade graham cracker crusts, or place a ginger snap at the • bottom of small cups to serve as crust. 10. Provide spoons. Enjoy. (for 25 students) one gallon zip freezer bag 2 2⁄3 cup cold milk two packages (four serving size) instant vanilla pudding mix one can (15 ounces) solid-pack pure pumpkin one teaspoon ground cinnamon 1⁄2 teaspoon ground ginger graham cracker crumbs 25 small cups scissors one can whipped topping 25 spoons (for two students) quart-size zip freezer bags 1/8 cup milk 2 T canned pumpkin dash cinnamon dash ginger 1 T pudding mix* tart-size premade graham cracker crusts or ginger snaps * The mix should have the consistency of pudding. If it is too runny, add pudding mix. If it is too thick, add milk. Produced by Oklahoma Ag in the Classroom, a program of Oklahoma State University, the Oklahoma Department of Agriculture, Food and Forestry and the Oklahoma State Department of Education. http://www.agclassroom.org/ok

Pumpkin Pie - Super Teacher Worksheets

Thanksgiving and The Pumpkin Pie By Mikki Sadil Thanksgiving! Doesn’t just the name of the day make your mouth water when you think of all the good food Mom is going to be cooking? There’s turkey and dressing, cranberry sauce, mashed potatoes and gravy, some good veggies, and best of all…Pumpkin Pie for dessert! YUM! You’ve probably always had pumpkin pie on Thanksgiving, and maybe Christmas, too, but where did pumpkin come from? No, not in the local market! Pumpkins have an interesting history, and you can trace them back about 9,000 years to different places in Central America. The name ‘pumpkin’ originated from a very old Greek word, ‘pepon’, and over centuries was finally changed into ‘pumpkin’ by the early American colonists. Native Americans used pumpkins in several different ways: when they cleaned the seeds out, they used them for medicine. They would boil them and make a kind of tea that they drank for different sicknesses. They also used them to rub on a snakebite, because they believed the seeds would draw the snake venom (poison) out of the wound. Many years later, the American colonists thought pumpkin seeds would remove freckles if they rubbed them over their faces. Another way Native Americans used the pumpkins was to slice them into long strips, dry them, and then weave them into mats for them to sleep on. Sometimes they even wove them into the long grasses that some tribes used to build their wigwams. When there were pumpkins left over after all the work was done, the Indians cut them into long strips, roasted them over an open fire, and ate them. This was a real treat. The first ‘pumpkin pie’ occurred when the early colonists sliced the top off, cleaned out all the seeds, and filled the inside with milk, spices, and honey, and then baked it in hot ashes. The pumpkin pie changed over many generations, with a lot of different ingredients added to it, until today when it is that delicious Pumpkin Pie your mom bakes as the special dessert for Thanksgiving dinner.

Circleville Pumpkin Show Fact Sheet
by mother 0 Comments favorite 13 Viewed Download 0 Times

The Circleville Pumpkin Show, Ohio's Oldest and Largest Festival, is a member of The Ohio Festivals & Events Association. The first Pumpkin Show was held in 1903. George Haswell, Mayor of Circleville at that time, decided it would be a great idea to try to get the country folks and the city folks together. So he invited the country folks to bring the best of their produce to town on designated dates and display them on the streets of Circleville so that the city folks would be able to appreciate their efforts. The Circleville Pumpkin Show has always been held on the streets of downtown Circleville. The early shows covered about 3 city blocks and today it covers more than 8 city blocks. The streets are filled with 25-30 Amusement Rides and over 300 Food Booths, Games & Craft Vendors. The Circleville Pumpkin Show attracts over 400,000 visitors (100,000 per day) to this small community of 12,000 people. They come to see the giant pumpkins, the world's largest Pumpkin Pie, parades, entertainment, attractions, and try various pumpkin-flavored delicacies. Past Weigh-ins of the Largest Pumpkins: (Weigh-In is held at noon Wednesday at the center of town.) 1990 - Dave Mangione 473 lbs. 1991 - Dave Mangione 589 1/2 lbs. 1992 - Dave Mangione 517 lbs. 1993 - Dave Mangione 560 lbs...

Divine Pumpkin Pie Chantilly Cream, Spiced ... - The Marine Room

Divine Pumpkin Pie Chantilly Cream, Spiced Walnuts Pie Shell 2-1/2 cups all purpose flour 3 tablespoons sugar 1 teaspoon salt 2-1/4 sticks cold unsalted butter, cut into 1/2” pieces 6 tablespoons ice water as needed pie weights or raw beans for weighting shell Combine together flour, sugar, and salt in food processor. Scatter butter over flour mixture. Pulse until mixture resembles coarse meal. Transfer mixture to bowl. Sprinkle ice water over mixture. Toss to combine. Press together to form dough. Form into disk. Wrap in plastic wrap. Chill 1 hour. Place dough on lightly floured surface. Roll out to 1/8” thickness with rolling pin. Fit into 10” pie plate. Trim, leaving ½ inch overhang. Crimp edges. Pierce bottom of shell all over with fork. Cover with plastic wrap. Chill 30 minutes. Pre-heat oven to 425°F. Line shell with foil. Fill with pie weights (or raw beans). Bake in middle of oven 10 minutes. Carefully remove foil and weights. Bake shell until golden, 5 minutes more. Cool on rack. Filling 1-1/2 cups baked pumpkin puree (can be substituted with canned) 1/2 cup heavy cream 1 tablespoon all purpose flour 2 tablespoons maple syrup 1/2 teaspoon vanilla extract 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg...

Protein Pumpkin Pie - Bodybuilding.com

Protein Pumpkin Pie Ingredients for the Base 1/2 cup of ground almonds 2 1/2 tbsp sesame seed, peanut, or almond butter 2 tbsp agave syrup or regular honey (helps bind the almonds with the seed or nut butter) Ingredients for the Filling: 1/2 can (200 g) of pumpkin puree 3/4 cup liquid egg whites 1/4 cup vanilla whey protein powder 1 tsp toffee flavoring (optional, but nice for extra sweetness) 1 tsp cinnamon (optional, but nice for extra spice) Directions: 1. Make the base by blending the base ingredients until you get compact dough. Press the dough down into the bottom and along the sides of a pie mold. Remember to use a mold with a removable bottom that allows you to unmold your pie easily. 2. Bake the crust at 360 F (180 C) for 10-15 minutes, and then remove it from the oven. This step is optional, but it ensures your base cooks a bit longer than the pie so it’s nice and crusty. 3. Make your filling by blending the filling ingredients together using an immersion blender, regular blender, or food processor. Pour this onto the base. 4. Bake at 320 F (160 C) for 45-50 minutes, or until the filling has cooked through. Be careful not to overbake it. To ensure a creamy center, remove your pie as soon as it’s cooked through—you’ll know when an inserted knife comes out clean. 5. Let the pie cool before slicing and … that’s it! Eat with abandon!

Anthrax-Flu Comparison
by drShohlan 0 Comments favorite 6 Viewed Download 0 Times

Anthrax‐Flu Comparison What causes colds and the flu? Hundreds of different viruses cause colds. Some of the major groups are rhinoviruses, coronaviruses, parainfluenza viruses, respiratory syncytial virus, and enteroviruses. There are two major strains of virus that cause the flu—strain A and strain B. There are many subtypes of these strains and they change from year to year. How common are the colds and flu? Colds are very common, particularly in children less than 5. About half of the 16 million children in the US who are less than 5 years old get two or more colds a year. Flu is also common. About 42 million persons a year are infected with the flu and about 25 million actually get sick. Of the 25 million sick persons, 10 million go to their doctor. On average, 20 to 40 thousand persons a year die of the flu. The vast majority of people who die of the flu are over age 65. How about anthrax? What causes it? Anthrax is caused by a bacteria not a virus. The bacteria itself is a common type of bacteria which occurs naturally in the environment in some parts of the US like southwest Texas. The anthrax bacteria can be treated with antibiotics. An unusual quality that makes anthrax different from many bacteria is its ability to form a "spore." When anthrax does not have enough food or water to reproduce, it makes a wall or shell to protect itself and goes into a "resting" state. This is called a spore. The spore remains in this resting state until it has...

Order your party snacks online and celebrate your special days!

Feeling the heat of tomorrow night’s party? It is your birthday and you’re still the most stressed out? Well, it’s nothing uncommon. When we throw a party to celebrate our special days, we inadvertently don’t end up enjoying or celebrating it as we should. We’re worried about the drinks, décor and the biggest worry is the food. At least in Mumbai, I know how it is. We don’t seem to get over the local snack shop that has long shut or can’t buy something without a legacy, especially when hosting guests over for food. But the options available are insanely countless. For instance, everyone staying in Mumbai is aware of Lokhandwala Market in Andheri West. If you are looking for snacking out even ordering online, almost every cake shops in Mumbai allows you to order online.

Health surveillance and management procedures for food-handling ...

The potential of food-handling personnel to transmit diseases via food 8. 2.1 Factors ... Limitations of routine health examinations of food-handling personnel 18. The potential of food-handling personnel to transmit diseases via food 8. 2.1 Factors ... Limitations of routine health examinations of food-handling personnel 18. The potential of food-handling personnel to transmit diseases via food 8. 2.1 Factors ... Limitations of routine health examinations of food-handling personnel 18. The potential of food-handling personnel to transmit diseases via food 8. 2.1 Factors ... Limitations of routine health examinations of food-handling personnel 18. The potential of food-handling personnel to transmit diseases via food 8. 2.1 Factors ... Limitations of routine health examinations of food-handling personnel 18. The potential of food-handling personnel to transmit diseases via food 8. 2.1 Factors ... Limitations of routine health examinations of food-handling personnel 18. The potential of food-handling personnel to transmit diseases via food 8. 2.1 Factors ... Limitations of routine health examinations of food-handling personnel 18. The potential of food-handling personnel to transmit diseases via food 8. 2.1 Factors ... Limitations of routine health examinations of food-handling personnel 18. The potential of food-handling personnel to transmit diseases via food 8. 2.1 Factors ... Limitations of routine health examinations of food-handling personnel 18. The potential of food-handling personnel to transmit diseases via food 8. 2.1 Factors ... Limitations of routine health examinations of food-handling personnel 18.

Foods for Health: Eating for Digestive Health - International Food ...

Eating for Digestive Health Did you know certain foods and beverages may have digestive health benefits? Before your body can get these benefits from foods and drinks, it must break them down into smaller components that the body can absorb. The digestive system is designed to help the body with this process. Additionally, the foods and beverages that we consume also impact the way our digestive system works. Digestive System Basics The digestive system includes all the parts of the body that help us chew, swallow and digest food. Nutrients including carbohydrates, fats, protein, vitamins and minerals are broken down and absorbed into the blood via the mouth, stomach, intestines and other digestive tract organs. The body uses these nutrients to build and nourish cells and to provide energy to fuel other body processes. When the body is stressed, difficulties in the digestive tract can occur. Many factors, including poor diet, travel, hormonal changes and side effects of medications or other health problems contribute to this stress. Making smart dietary choices and fitting in regular physical activity can help address these issues and promote digestive health. Fiber and Fluids Fiber has the important role of helping to sweep all unused and unwanted digestion byproducts through the intestinal tract. Fiber truly is “nature’s broom” – it helps keep your insides nice and clean! Insoluble fiber, sometimes called roughage or bulk, is found in almost all plant foods. This type of fiber includes the parts of fruits, vegetables and whole grains that your body cannot digest or absorb. Another type of fiber, known as soluble fiber, helps slow digestion by attracting water. Soluble fiber, found, for example, in...

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