Boo.





I am a huge Samhain/Halloween Fan. And while I have a knack to burning the Kitchen down, rather than turning it into a productive room in the house, I decided to dedicate a section of my site to good ol' Halloween treats & snacks.

Enjoy!




Pumpkin Cheesecake

1 can Pumpkin solid or 2c fresh pureed pumpkin
1 can sweetened condensed milk
pumpkin pie spice to taste (ginger, nutmeg, allspice, clove)
3 pkgs of cream cheese (8oz.)
3 eggs
1 teasthingy vanilla
1 cup sugar
2 cups sour cream

Pre-Heat oven to 375F. Beat cheese til fluffy and smooth. Beat in eggs one at a time. Fold in vanilla and sour cream with a rubber spatula. In a seperate bowl, blend pumpkin, milk, and spices with wire whip. Add cheese mixture to pumkin, blend together til creamy. Pour into graham cracker crust. Bake for 50mmin. in a springform cheesecake or bake 60 mins in a deep-dish pie pan.


Chocolate Spiders

4 cups semisweet chocolate baking chips Melt chocolate chips in top of double boiler. Let stand over the water until water is cool, about 10 minutes. Place wax paper on cookie sheet. Pour chocolate into a pastry bag that is fitted with a 1/8-inch or 1/4-inch tip. Squeeze chocolate onto wax paper in the shape of spiders. If chocolate is runny it needs to be cooled longer. Chill the spiders for about 10 minutes. When hard peel off wax paper. Store in refrigerator laid flat.


Ghoul-Aid

1 pkg each grape and orange flavored kool-aid
2 C sugar or splenda
3 qts cold water
1 qt ginger ale

mix the kool-aid water and sugar. pour into punch bowl, and add the bottle of ginger ale. serve with ice.


Pumpkin Muffins
1 c Unbleached Flour, Sifted
2 t Baking Powder
1/4 t Salt
1/4 t Ground Cinnamon
1/4 c Vegetable Shortening
2/3 c Sugar
1 ea Large Egg
1/2 c Canned, Mashed Pumpkin
2 T Milk

Sift together flour, baking powder, salt and cinnamon; set aside. Cream together shortening and sugar in mixing bowl until light and fluffy, using electric mixer at medium speed. Beat in egg. Combine pumpkin and milk in small bowl. Add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. Spoon batter into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot with butter and homemade jam.


Pumpkin Marble Cheesecake

Servings: 10
1 1/2 c Gingersnap Crumbs
1/2 c Finely Chopped Pecans
1/3 c Margarine, Melted
16 oz Cream Cheese, Softened
3/4 c Sugar
1 t Vanilla
3 ea Eggs
1 c Canned Pumpkin
3/4 t Cinnamon
1/4 t Ground Nutmeg

Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches up sides of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, 1/2 c sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 c batter, chill. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.


Remembrance Cookies

These cookies can be made on Hallow's Eve. They can be shaped like people and the herb rosemary is added to the dough as a symbol of remembrance. Some of the cookies are eaten while telling stories or attributes of special ancestors, reminding us that we still have access to their strengths--or perhaps a predisposition to their weaknesses. The rest of the cookies are left outside by a bonfire as an offering. This can be a solemn ritul, but it need not be.

1 1/2 c. powdered sugar
1 c. butter or margarine (softened)
1 egg
2 t. vanilla
1 t. almond extract
2 1/2 c. all purpose flour
1 t. baking soda
1 t. cream of tartar
1 1/2 T. chopped rosemary

Heat oven 375 degrees. In a large bowl, beat sugar, butter, egg, vanilla, almond extract, and rosemary until creamy. In a separate bowl, sift flour, baking soda, and cream of tartar. Fold flour mixture into sugar mixture. Beat until dough forms and refrigerate for three hours. Divide dough into halves. Roll out one portion to 3/16 of an inch on a floured surface. Cut out with gingerbread women or men cutters and place on an ungreased cookie sheet. Repeat rolling and cutting with second portion. Bake for 5-7 minutes.


Bread of the Dead

Serve with milk or hot chocolate, and offer some to your departed ancestors, so they may breathe in its essence and be nourished, before you gobble it up yourself!

2 cups flour
2 teaspoons baking powder
2 Tablespoons sugar
1/4 t. salt
1 egg
2/3 cup milk
1/4 cup vegetable oil
10 drops anise extract

Mix all of the above until smooth. Heat the oven to 400 degrees and grease a cookie sheet. With clean hands, mold the dough into a round shape with a knob on the top (which will be a skull) or into smaller round shapes, animals, faces or angels. Place dough on cookie sheet.

1/4 cup brown sugar
1 T. flour
1 t. ground cinnamon
1 T. melted butter

Mix together brown sugar, flour, cinnamon and melted butter for the topping. Sprinkle topping on dough and bake for 20 to 25 minutes. When cool, decorate the skull shaped knobs, animals or faces with icing sugar to make eyes, nose and mouth.


Hallowmas Cakes

Dough must be chilled several hours or overnight

1/2 cup vegetable oil
4 sq (4 oz) unsweetened chocolate, melted
2 cups granulated sugar
4 Eggs
2 tsp vanilla
2 cups pastry flour
2 tsp baking powder
1 cup confectioner's sugar

Mix oil, chocolate, and granulated sugar. Blend in one egg at a time until well mixed. Add vanilla. Measure flour by dipping method or by sifting. Stir flour, baking powder and salt into oil mixture. Chill several hours or overnight. Heat oven to 350 degrees (175C) Roll about a Tbsp of dough into a ball. Drop balls into confectioners sugar and roll around until coated. Place about 2 in apart on a greased baking sheet. Bake 10 - 12 min. They will be a little soft but should not be mushy. Edges should be firm. Do not overbake These burn easily.


Pumpkin Bars

2 cup sifted flour
2 teaspoon Baking Powder
2 teaspoon Cinnamon
1 teaspoon Baking Soda
4 Eggs
2 cup canned Pumpkin
1 2/3 cup Sugar
1 cup vegetable Oil
1 cup chopped Pecans

Mix together the oil, sugar and eggs. Mix in the pumpkin. Sift together all the dry ingredients. Mix part of the dry ingredients into the oil mixture, then add the remaining flour mixture and stir just till moistened.

Spread in a 15" x 10" x 1" pan. Bake at 350 for 25-30 minutes.

Cream Cheese Frosting 3 ounces Cream Cheese 1/4 cup butter 2 cup sifted Powdered Sugar

Beat all ingredients together until smooth. Frost the baked and cooled pumpkin mixture. Cut into bars.


Spirited Cheese Stuffed Apples

1- 3oz package softened cream cheese
4 medium apples
1 1/3oz Apple Cheddar Cheese
1 tablespoon dry white wine

Beat together both cheeses and the wine, with an electric or rotary mixer, until smooth. Core the apples and hollow out, leaving apple shells about 1/2 inch thick. Fill the apples with the cheese mixture and refrigerate for 2-3 hours. Cut apples into 8 wedges.


BeWitching Apple Pancakes

2 cups sifted all-purpose flour
2 tbs. sugar
4 tsp. baking powder
1tsp. salt
2 well beaten egg yolks
2 cups milk
2 tbs. butter/margarine, melted
1 cup finely chopped apple, peeled and cored
2 stiffly beaten egg whites.

In a large non-metal bowl, sift together all the dry ingredients. In a smaller bowl, combine the milk and egg yolks. Pour mixture into the dry ingredients and stir well. Stir in the butter/margarine and apple. Fold in the egg whites. Let the batter set up for a few minutes. Cook on a hot griddle or in a large frying pan, using 1/3 cup of batter per pancake. Use a spatula or spoon to spread batter evenly. Remove from heat, dot with butter, sprinkle with powdered sugar, and roll up into log. Top with slightly heated applesauce and a dash of cinnamon. Makes 12 pancakes.


Cheddar-Crust Apple Pie

Crust:
1 1/2 cups flour
dash of salt
1/2 cup shortening
1 1/2 cup (6 oz.) shredded sharp cheddar cheese
4-6 tablespoons water

Filling:
1/2 cup sugar
2 tablespoons flour
1/4 teaspoon cinnamon
6 cups sliced peeled apples
2 tablespoons margarine

Heat oven to 425F. Combine flour & salt; cut in shortening until mixture resembles coarse crumbs. Stir in cheese. Sprinkle with water while mixing lightly with a fork; form into ball. Divide dough in half. Roll one part to 11" circle on lightly floured surface. Place in 9" pie plate. Combine sugar, flour, & cinnamon. Mix with apples. Place mixture in pie shell; dot with margarine. Roll out remainder of dough to 11" circle; place over apples. Seal edges of crust & flute. Cut slits in top of pastry. Bake at 425F, 35 minutes.


CIDER BREAD

3-1/2 c. flour
2 tsp. baking soda
3 tsp. cinnamon
1/2 tsp. ginger
3 c. sugar
1 tsp. salt

Stir together. Make a well in center and add, in order:

1 c. vegetable oil
4 whole eggs
1 1/2 c. canned pumpkin
2/3 c. apple cider
1/2 c. thick applesauce

Mix everything until smooth. Pour into greased and flour pan. Makes two 8 1/2 x 1 1/2 x 2 1/2 loaves. Can also be baked in one-pound coffee cans. If baked in can, fill 2/3 full. Makes 3 baked 1 hour at 350 degrees.


PUMPKIN BREAD

1 1/2 c. flour
1 c. sugar
1 tsp. baking soda
1 c. pumpkin puree
1/2 c. vegetable oil
2 eggs, beaten
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/4 tsp. allspice
1/2 c. chopped nuts
1/2 c. raisins

Preheat oven to 350 degrees. Sift together the flour, sugar, and baking soda. Mix the pumpkin, oil, eggs, 1/4 cup water, and spices together. Then combine with the dry ingredients. Do not mix too thoroughly. Stir in the nuts and raisins. Pour into a buttered 9x5x3 inch loaf pan. Bake 50-60 minutes at 350 degrees.


PUMPKIN NUT BREAD

2 c. sifted flour
2 tsp. baking powder
1/2 tsp. soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1 c. sugar
1 c. Libby's solid pack pumpkin
1/2 c. milk
2 eggs
1/4 c. softened butter
1 c. chopped pecans

Sift together flour, baking powder, soda, salt and spices. Combine pumpkin, sugar, milk and eggs in mixing bowl. Add dry ingredients and softened butter; mix until well blended. Stir in nuts. Spread in well-greased standard (9 x 5 x 3 inch) loaf pan. Bake in 350 degree oven for 45 to 55 minutes or until toothpick inserted in center comes out clean. Makes one loaf.

NOTE: For 2 loaves, use 1 can (16 ounce) Libby's Pumpkin and double remaining ingredients. Bread may be frozen.


Apple Muffins

2 cups self rising flour
1/2 cup sugar
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup chopped dried apple*
1 egg
3/4 cup milk
1/4 cup vegetable oil

Preheat the oven to 400 degrees. Grease 12 muffin tins. Combine dry ingredients in a large bowl and add the egg, milk and oil. Stir the ingredients until they are just blended. Do not overmix. Spoon the batter into greased muffin pans, filling 3/4 full. Bake for 15-18 minutes or until golden brown.


Apple Bread

1/2 c. margarine
3/4 c. sugar
2 eggs
1 tsp. vanilla
2 c. flour
1 tsp. soda
1/2 tsp. salt
1/3 c. sour milk or orange juice
1 c. chopped cooking apples (no need to peel)
1/3 c. chopped walnuts

In mixer, cream margarine and sugar. Add eggs and vanilla. Combine flour, soda and salt. Add to mixture and alternate with liquid. Add apples and walnuts. Turn into greased 9x5 loaf pan. Bake for about 1 hour at 350.


Jack-o-Lantern Cheese Ball

2 c. shredded cheddar cheese
4 oz. package cream cheese, softened
1/4 c. solid pack pumpkin
1/2 c. pineapple preserves
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
1 pretzel rod, broken in half

Decorations: Dark rye bread, red pepper, black olive slices, parsley sprigs

Assorted crackers

Beat cheeses, pumpkin, preserves and spices in a medium bowl until smooth. Cover; refrigerate 2 to 3 hours or until cheese is firm enough to shape. Shape mixture into a round pumpkin; place on serving plate. Using knife, score vertical lines down pumpkin. Place pretzel rod in top for stem. Cut 2 small triangles for the eyes. Small triangle of red pepper for nose. Slice olives slices in half for the mouth. Cover loosely; refrigerate until serving time. Serve with crackers.