Cooked Play Dough Making play dough is a great science activity in itself. 2 cups water 2 cups flour 1 cup salt 2 T oil 2 tsp. cream of tartar 2 tsp. glycerin (optional) food coloring Combine all the ingredients in a large saucepan. Cook over medium heat until surface is dry. Knead on a table top for four minutes. Store in airtight container. Roasting Pumpkin Seeds Is there anything you can do with the seeds that come out of the pumpkins you do carve? There sure is! Roast them for a delicious snack. Scooping the seeds out of the pumpkins is messy business at best. Place the seeds in a colander and wash them under running water, untangling them from as much of the stringy fiber as possible. Any fiber remaining will bake hard in the oven, and can be rubbed off the cooled seeds if you don't like the way it looks. Spread the seeds on a cookie sheet and sprinkle them with salt. Put them in a preheated oven set at 350° F. Bake the seeds for about 30 minutes shaking the pan every now and again, or until they are brown and crackly. Don't let them brown, or they will taste burned. Let them cool before you eat them. Yum! Pumpkin Pecan Bites   1 stick butter or margarine 1/2 cup sugar 1 egg 1/2 cup cooked pumpkin 1/2 teaspoon vanilla 1 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 1/2 cup chopped pecans Preheat the oven to 375° F. Cream the butter and sugar together in a medium sized bowl. Add the egg, pumpkin, and vanilla. Sift the dry ingredients together (except for the nuts) and add to the bowl. Stir in the nuts. Drop by heaping tablespoons onto a greased cookie sheet. Bake for about 15 minutes, or until lightly browned. Makes about 30 cookies. Last updated: November 21, 1997 by Charles S. Yang