4 eggs
1/4 cup packed brown sugar
1/3 cup vegetable oil
1/4 cup pumpkin seeds
1 teaspoon cream of tartar
1 cup all-purpose flour
1 teaspoon baking powder
2 tablespoons all-purpose flour
2 teaspoons baking powder
2 tablespoons chopped pecans
In a medium bowl, stir together eggs, brown sugar, vegetable oil, pumpkin seeds, cream of tartar, flour, baking powder and 2 tablespoons flour to make oatmeal-flavored pancakes. Chill the mixture slightly, and set aside. Combine the remaining ingredients, mix well and shape until smooth.
Heat the oil in a small skillet over medium powered heat. Bake 1 to 2 minutes, stirring frequently until oil is effectively hot but not smoking. Remove from heat. Add the puff of butter, and quickly pour over s filled pockets. Quickly cut into wedges. Cool spread and store in refrigerator.
To make your own: In a medium bowl, mix together pumpkin seeds, baking powder, flour, baking powder and vegetable oil. Spread mixture over outside of pita pockets. Top with cut open peaches. Place on one serving plate and fill with whipped cream. Heat tortilla chips in microwave. Serve in warm cookie cups, while still warm.