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HALLOWEEN FACE PAINT
1 tsp. cornstarch
1/2 tsp. water
1/2 tsp. cold cream
2 drops food coloring
In a small mixing bowl, combine all ingredients, mix well.
GREASE PAINT (FOR HALLOWEEN)
2 tsp. white shortening
5 tsp. cornstarch
1 tsp. white flour
2 or 3 drops glycerin
Food coloring or cocoa for brown
Mix in given order.
HALLOWEEN SLUSH
1 pkg. lime gelatin
1 c. sugar
7-Up or gingerale
4 c. boiling water
3 c. pineapple juice
Mix all ingredients together except 7-Up. Place in container and freeze 4 to
5 hours. Remove from freezer when mixture is slushy. Fill glasses 1/2 full
of slush. Fill remainder of glass with 7-Up. This can also be used in punch
bowl. Place all slush in (12 inch) serving bowl and add 2 quarts 7-Up or
gingerale.
HALLOWEEN CHILLER
4 scoops apple Kool Aid, sweetened
2 c. water
1 c. orange juice
2 (12 oz.) cans 7-Up
Dissolve drink mix. Add orange juice and chill. Just before serving, stir in
beverage and serve over ice. 7 servings.
MULLED CIDER (HALLOWEEN)
1/2 c. brown sugar
1/4 tsp. salt
2 qt. cider
1 tsp. whole allspice
1 tsp. whole cloves
1 (3 inch) stick cinnamon
Combine first 3 ingredients in 3-quart saucepan. Tie spices in cloth bag;
add to cider mixture. Bring to a boil; simmer for 20 minutes. Remove spice
bag; serve hot.
HALLOWEEN WITCHES BREW
Thaw and dilute with the following. 1 can (6 oz.) frozen grape juice
3 cans water
2 tbsp. honey
2 tbsp. lemon juice
1/4 tsp. ground ginger
1 cinnamon stick
2 whole cloves
In a sauce pan heat all ingredients over low heat until hot. Mix well. Let
stand 5 minutes. Does not have to cool to serve. Remove cinnamon and cloves.
Vary by adding 1/2 cup orange juice.
HALLOWEEN PUNCH
1 lg. can Hi-C orange drink
1 lg. can pineapple juice
1 lg. bottle ginger ale or 7-Up
1/2 gallon orange sherbet
Mix Hi-C, pineapple juice, and ginger ale. Spoon in orange sherbet.
SPICY HALLOWEEN CIDER
8 c. apple juice or cider
1/2 c. red cinnamon candies
Heat juice and candies over medium heat until candies are melted. Serves 10.
HALLOWEEN PUNCH
1 c. water
2 tbsp. sugar
4 whole cloves
1 cinnamon stick, 2"
2 c. orange juice
2 c. grapefruit juice
2 c. apple cider
3/4 c. ginger ale
In small saucepan combine water, sugar, cloves and cinnamon stick. Bring to
boil and simmer 10 minutes. Cool. In large pitcher combine everything except
ginger ale. Chill in refrigerator. Just before serving add ginger ale and
serve over ice.
HALLOWEEN PUMPKIN BREAD
1 1/2 c. sugar
1/2 c. shortening
2 eggs
1 2/3 c. flour
1/2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/2 c. water
1 c. pumpkin, cooked, pureed or canned (bake Halloween pumpkin at 350
degrees
until soft, beat or food process)
1/2 c. chopped walnuts
Blend together first 9 ingredients. Add water, pumpkin and walnuts. Bake at
350 degrees in loaf pan for 55 minutes or in 4 small pans about 35 minutes
until wood pick in center comes out clean.
ROASTED PUMPKIN SEEDS
2 c. pumpkin seeds
1/4 c. lemon juice (fresh squeezed)
3/4 tbsp. salt
Dilute the salt with the lemon juice; then, mix in the pumpkin seeds. Keep
mixing together until all seeds are very wet and soaked. Place seeds in a
glass bowl and put in the microwave on very high temperature for 4 minutes.
Take out and stir them very well and place back in the microwave for another
2 minutes. Keep repeating for 2 minutes at a time, stirring in between until
they are roasted (golden brown).
TOASTED PUMPKIN SEEDS
2 c. unwashed pumpkin seeds
1 1/2 tsp. Worcestershire sauce
1 1/2 tbsp. melted butter or margarine
1 1/4 tsp. seasoning salt
1. In bowl combine seeds, Worcestershire sauce, butter and salt, until seeds
are coated. 2. Spread on large shallow baking pan. 3. Bake at 250 degrees
approximately 1 hour, stirring occasionally until crisp, dry and golden
brown.
SPICY NUT MIX
1 1/4 c. raw cashews or peanuts
3/4 c. soy nuts
1 c. sunflower and/or hulled pumpkin
seeds
2 tbsp. corn oil
1 1/2 tsp. chili powder
1/8 tsp. garlic powder
1 1/4 tsp. salt
1 tsp. Worcestershire sauce
Combine nuts and seeds in large bowl. Place oil and spices in covered
container. Cover and shake. Sprinkle over nuts and seeds. Toss to coat.
Spread in baking pan. Bake 20 minutes at 300 degrees. Cool and store in
covered containers in refrigerator.
Diabetic Pumpkin Pie
2 eggs
2 tbsp. liquid sweetener
3/4 tsp. cinnamon
3/4 tsp.nutmeg
1/2 tsp. ginger
1/4 tsp. cloves
1 1/2 c. canned pumpkin
3/4 c. evaporated milk
3/4 c. orange juice
1 unbaked 9 inch pie shell
Combine eggs, liquid sweetener, spices and pumpkin; blend well. Add milk and
orange juice gradually, stirring until blended. Pour into unbaked pie shell.
Bake for 10 minutes at 350 degrees.
Impossible Pumpkin Pie Recipe
16 oz Pumpkin
12 oz Evaporated milk
2 tb Butter or 2 tb margarine
2 Eggs
3/4 c Sugar
1/2 c Bisquick
2 1/2 ts Pumpkin pie spice
2 ts Vanilla
Heat oven to 350F Grease pie plate, 10 x 1 1/2". Beat all ingredients in
blender on high speed 1 minute or until smooth. If your blender doesn't hold
5 cups, beat the mixture with a mixer on medium speed about 2 minutes or
until smooth. Pour into pie plate. Bake 50 to 55 minutes or until knife
inserted in center comes out clean. Serves 8.
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.
PUMPKIN PIE
3 eggs, slightly beaten
2 c. pumpkin
1/2 c. reg. sugar
1/2 c. brown sugar
1/2 c. corn syrup
1 tsp. vanilla
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. ground cloves
With mixer or blender, mix above ingredients. Pour into prepared pie crusts
and bake at 350 for approximately 40 minutes. Makes two pies.
PUMPKIN PIE BARS
1 (18 1/2 oz.) box yellow cake mix
1/2 c. butter or margarine, melted
4 eggs
1 (30 oz.) can solid pack pumpkin (3 cups)
1 c. sugar, divided
1/2 c. light brown sugar (firmly packed)
2/3 c. evaporated milk
1 1/2 tsp. cinnamon
1/2 c. chopped walnuts
1/4 c. butter or margarine, softened
Preheat oven to 350 degrees. Grease and flour a 13 x 9 inch baking pan.
Remove 1 cup of the cake mix; reserve. In a small bowl, lightly beat 1 egg.
In a large bowl, stir together remaining cake mix, melted butter and beaten
egg. Press into prepared pan. In a large bowl, lightly beat remaining 3
eggs. Stir in pumpkin, 1/2 cup of the sugar, brown sugar, evaporated milk
and cinnamon. Pour over cake mixture in pan. To the 1 cup cake mix, add
remaining 1/2 cup sugar, walnuts and softened butter; mix until crumbly.
Sprinkle over pumpkin mixture. Bake 50 to 60 minutes. Serve warm or cool.
PUMPKIN PIE CAKE
4 eggs
1 1/4 c. sugar
1 lg. can evaporated milk
1 tsp. cinnamon
1 (No. 303) can pumpkin
Mix above ingredients and pour into an ungreased 13 x 9 inch pan. Sprinkle
over top of this in layers: 1 package yellow cake mix, 1 stick oleo, melted;
1 cup chopped nuts. Bake 1 hour at 350 degrees or until knife comes out
clean. Serve plain or with whipped cream topping.
PUMPKIN CHEESECAKE PIE
1 Pet Ritz deep dish pie crust shell
1 pkg. (8 oz.) cream cheese
1/4 c. sugar
1/2 tsp. vanilla
1 egg
1 c. canned pumpkin
1/3 c. sugar
1/4 tsp. ginger
1/4 tsp. nutmeg
3/4 tsp. cinnamon
Dash salt
1 sm. can (5 fluid oz) Pet evaporated milk
2 eggs, slightly beaten
Preheat oven and baking sheet to 350 degrees. In a small bowl, combine cream
cheese, 1/4 cup sugar, vanilla and egg. Beat until smooth and creamy. Spread
on unbaked pie crust. In a medium bowl, combine pumpkin, 1/3 cup sugar,
spices and salt. Add milk and eggs; mix well. Pour over cream cheese
mixture. Bake on preheated baking sheet for 50-55 minutes or until puffy and
sets. Cool on a wire rack. Makes one 9 inch pie.
PUMPKIN RICOTTA PIE
2 eggs
1 c. ricotta cheese
1 (16 oz.) can solid pack pumpkin (2
c.)
3/4 c. brown sugar, packed
1/2 tsp. salt
1 1/2 tsp. pumpkin pie spice
1 tsp. vanilla extract
1 9" unbaked pastry shell
Beat eggs lightly in large bowl. Beat in cheese until smooth. Stir in
remaining ingredients until well blended. Pour into pastry shell and bake at
375 degrees for 45 minutes. Cool completely on wire rack. Just before
serving, garnish with yogurt and pumpkin seeds or, if you prefer, whipped
cream.
PUMPKIN CHEESECAKE PIE WITH
GINGERSNAP CRUST
1/2 c. pecans
2 tbsp. sugar
1 c. gingersnap crumbs (from about 20 cookies)
5 tbsp. unsalted butter, melted
1 lb. cream cheese, room temperature
2/3 c. brown sugar, packed
1/2 c. sour cream, room temperature
1 c. canned solid-pack pumpkin
3 eggs, room temperature
1 tsp. ground cinnamon
Pinch of ground cloves
Pinch of ground ginger
Pecan halves, for garnish
Preheat oven to 325 degrees. Place the 1/2 cup pecans and sugar in food
processor and process until finely chopped, about 20 seconds. Pour into
large bowl, add gingersnap crumbs and mix. Pour in the butter and stir well
to combine. Turn mixture into 10 inch pie dish and press evenly against
bottom and sides to form crust. Bake for 10 minutes. Set aside to cool.
(Leave oven on.) In large bowl, beat cream cheese and brown sugar until soft
and well blended. Stir in sour cream and pumpkin. Gradually beat in eggs,
one at a time and the cinnamon, cloves and ginger. Place pie dish on baking
sheet and pour in filling. Bake in middle of oven for 45 minutes or until
filling is set. Let cool on rack. Arrange pecan halves around edge of pie.
Makes 12 servings.
NO CRUST PUMPKIN PIE
3/4 c. sugar
1/2 c. buttermilk baking mix
2 tbsp. melted margarine
1 (13 oz.) can evaporated milk
1 3/4 c. prepared pumpkin
2 1/2 tsp. pumpkin pie spice
2 tsp. vanilla
2 eggs, slightly beaten
Put all ingredients in large bowl. Beat until smooth. Pour into greased
9-inch pie pan and bake in 350 degree oven 55-60 minutes. Serves 8.
TRADITIONAL PUMPKIN PIE
1 (9") pastry shell
1 (16 oz.) can pumpkin
1 (14 oz.) can sweetened condensed milk
2 eggs
1 tsp. ground cinnamon
1/2 tsp. each of ground ginger,
nutmeg & salt
In large bowl combine all ingredients except pastry shell; mix well and turn
into shell. Bake for 15 minutes at 425 degrees. Reduce oven temperature to
350 degrees; bake for 35 to 40 minutes longer or until knife inserted 1"
from edge comes out clean. Cool before cutting. Garnish as desired.
Refrigerate leftovers.
IMPOSSIBLE PUMPKIN PIE
3/4 c. sugar
1/2 c. Bisquick (baking mix)
2 tbsp. butter
1 (13 oz.) can evaporated milk
2 eggs
1 can (16 oz.) pumpkin
2 1/2 tsp. pumpkin pie spice
2 tsp. vanilla
Heat oven to 350 degrees. Grease pie plate, 9 x 1 1/4 or 10 x 1 1/2 inches.
Beat all ingredients until smooth one minutes in blender on high or two
minutes with hand beater. Pour into plate. Bake until knife inserted in
center comes out clean, 50 to 55 minutes.
PUMPKIN PIE SQUARES
CRUST
1 c. sifted flour
1/2 c. oatmeal
1/2 c. firmly packed brown sugar
1/2 c. butter
Combine flour and oatmeal, brown sugar and butter. Mix until crumbly. Press
into ungreased 9 x 13 pan. Bake at 350 degrees for 15 minutes.
FILLING
1 can pumpkin
1 (13 1/2 oz.) can evaporated milk
2 eggs
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. ginger
3/4 c. sugar
Combine all ingredients. Beat well. Pour over baked crust. Bake 20 minutes
at 350 degrees.
TOPPING
1/2 c. chopped pecans
1/2 c. brown sugar
2 tbsp. butter
Combine ingredients. Sprinkle over pumpkin filling. Bake 15 to 20 minutes
more or until filling is set. Cool in pan. Cut into 2 inch squares. Serve
with whipped cream if desired.
PUMPKIN CHIFFON PIE
1 (9") graham cracker pie shell
1 env. unflavored gelatin
1/2 c. light brown sugar, firmly
packed
1/2 tsp. salt
1 1/2 tsp. pumpkin pie spice
Whipped cream (optional)
2 tbsp. light molasses
3 egg yolks, slightly beaten
1/2 c. milk
1 1/4 c. canned pumpkin
3 egg whites
1/2 c. granulated sugar
1. Prepare pie shell. Refrigerate until needed.
2. In small saucepan, combine gelatin, brown sugar, salt and spice; mixing
well.
3. Add molasses, egg yolks, milk and pumpkin; mixing well.
4. Bring to boiling, stirring. Remove from heat.
5. Transfer to medium bowl, cool, then refrigerate, covered until firm.
6. Meanwhile in small bowl, beat egg whites until foamy.
7. Gradually beat in sugar, 2 tablespoons at a time, beating well after each
addition. Continue to beat until stiff peaks form when beater is raised.
8. Beat pumpkin mixture until smooth.
9. Gradually beat egg-white mixture into pumpkin mixture, only until just
combined.
10. Turn mixture into pie shell, refrigerate until firm, about 2 hours. (See
note below.)
11. Serve garnished with whipped cream, if desired. Note: If filling is too
soft to mound when turned into pie shell, refrigerate about 10 minutes, then
turn into pie shell.
OLD FASHIONED PUMPKIN PIE
1 stick or 1/2 packet of Betty
Crocker's pie crust mix
2 eggs
1 can (16 oz.) pumpkin (2 c.)
3/4 c. sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 can (13 oz.) evaporated whole or
skim milk (1 2/3 c.) or light cream
Heat oven to 425 degrees. Prepare pastry for 9 inch one crust pie as
directed on package. Beat eggs slightly with rotary beater; beat in
remaining ingredients. Pour into pastry lined pie pan. Bake 15 minutes.
Reduce oven temperature to 350 degrees. Bake 45 minutes longer or until
knife inserted between center and edge comes out clean. Cool. Serve with
Honey-Ginger Cream (below) or whipped cream. Honey-Ginger Cream: In chilled
bowl beat 2 cups chilled whipping cream until stiff, gradually adding 1/4
cup honey and 1/2 teaspoon ginger. Chill 1-2 hours before serving.
FLUFFY PUMPKIN PIE
1/2 c. sugar
1 env. Knox gelatin
1/2 tsp. salt
1 tsp. pumpkin pie spice or 1/4 tsp. cinnamon, 1/4 tsp. nutmeg & 1/4 tsp.
ginger
1 c. milk
1 egg, slightly beaten
1 (16 oz.) can plain pumpkin
1 c. thawed Cool Whip
1 (9 inch) baked pie shell
Combine sugar, gelatin, spices and salt in saucepan. Blend in milk. Cook and
stir over medium heat until sugar and gelatin are dissolved. Gradually stir
into egg, in a large bowl. Blend in pumpkin; chill until very thick, then
fold in Cool Whip. Spoon into pie shell and chill. Garnish with Cool Whip
and chopped nuts.
TWO-TONE HOLIDAY PIE
1 (9 inch) unbaked pastry shell
1 c. canned mincemeat
1 (1 lb. 20 oz.) can pumpkin pie filling
1/4 c. orange juice
1 c. evaporated milk
1/2 grated orange peel
Whipped cream
Prepare pie shell. Spread mincemeat in bottom of shell. Prepare pumpkin pie
filling following label directions but substitute the orange juice and
evaporated milk for liquid called for. Stir in orange peel. Pour over
mincemeat in shell. Bake in hot oven 450 degrees, 10 minutes and then bake
at reduced temperature of 350 for 50 minutes or until a knife inserted in
center comes out clean. Garnish with whipped cream or a scoop of ice cream.
PUMPKIN FLAN PIE
1 envelope unflavored gelatin
1/4 c. granulated sugar
3/4 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. salt
4 egg yolks
1 c. dairy eggnog
16 oz. mashed, cooked pumpkin
4 egg whites
1/2 c. sugar
2 c. graham crackers
1/4 c. granulated sugar
1/3 c. margarine
Cool Whip
In a medium saucepan, mix gelatin, 1/4 cup sugar, spices and salt. Add
yolks, eggnog and pumpkin. Beat until mixture is evenly blended. Cook very
slowly, stirring constantly, until gelatin dissolves and mixture thickens
slightly. Pour into a large bowl. Chill about 20 minutes, until cold. In a
plastic bag, finely roll 1 package of graham crackers. Blend crackers, 1/4
cup sugar and melted margarine together with a fork. Press onto bottom of a
flan pan. Chill 30 minutes. Beat egg whites until foamy. Slowly beat in 1/2
cup sugar until meringue forms firm peaks. Fold into pumpkin mixture. Spoon
into flan pan. Chill overnight. Serve topped with Cool Whip.
SUGAR FREE PUMPKIN PIE
1 (16 oz.) can pumpkin
1 1/2 c. skim milk
2 eggs
1/2 c. biscuit mix
20 to 22 pkts. Equal bran sweetener
1/4 tsp. ground cloves
1 tsp. cinnamon
2 tsp. vanilla
Grease a 9 inch pie plate or a 6 x 10 inch Rubbermaid container. Beat eggs
and add pumpkin, spices, biscuit mix and sweetener mix well. Microwave on
half power until thoroughly heated, stirring frequently. Pour into plate and
microwave on half power 20 to 30 minutes or until set. May need to shield
edges with foil to prevent over cooking. You will need a turn table for
this. Don't substitute any other sweetener in this pie.
LOW CALORIE NO BAKE PUMPKIN PIE
1/2 c. canned pumpkin
1/4 c. Cool Whip
2-3 pkg. Equal or Sweet `n Low
Dash of nutmeg
1/8 tsp. cinnamon
Whip with wire whip and pour into pie shell.
DIABETIC PUMPKIN PIE
1 c. pumpkin
1 egg
2 egg whites
1/2 c. biscuit mix
1/8 tsp. salt
2 tsp. pie spice
2 tsp. vanilla
3 tsp. Sweet and Low
1 can skim evaporated milk
Put all ingredients in a blender and mix well. Spray a 9-inch pie pan with
Pam. Bake at 350 degrees until set, about 35-45 minutes. Makes own crust.
DIABETIC PUMPKIN PIE
2 eggs
2 tbsp. liquid sweetener
3/4 tsp. cinnamon
3/4 tsp.nutmeg
1/2 tsp. ginger
1/4 tsp. cloves
1 1/2 c. canned pumpkin
3/4 c. evaporated milk
3/4 c. orange juice
1 unbaked 9 inch pie shell
Combine eggs, liquid sweetener, spices and pumpkin; blend well. Add milk and
orange juice gradually, stirring until blended. Pour into unbaked pie shell.
Bake for 10 minutes at 350 degrees.
HALLOWEEN PUMPKIN MUFFINS
3 c. sugar
3 1/2 c. flour
1 tsp. salt
2 tsp. soda
1 tsp. nutmeg
1 tsp. cinnamon
1 c. raisins
1 c. oil
2 c. orange juice
2 tsp. vanilla
2 c. pumpkin
4 eggs
Add all dry ingredients together and set aside. Mix oil, juice, vanilla,
pumpkin and beaten eggs. Add raisins. Add dry mixture and stir well. Bake at
350 degrees for approximately 25 minutes.
HALLOWEEN PUMPKIN BREAD
1 c. granulated sugar
1 c. brown sugar
1 c. canned pumpkin
1/2 c. oil
2 eggs
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. ginger
1/4 c. water
Preheat oven to 350 degrees. Mix ingredients. Pour into 5 x 9 x 3 inch
greased pan. Bake 65-75 minutes. Yields 1 loaf.
HALLOWEEN PUMPKIN CHEESECAKE
1 c. graham cracker crumbs
1 c. plus 1 tbsp. sugar
6 tbsp. butter or margarine, melted
16 oz. cream cheese, room temperature
1 can (16 oz.) pumpkin
1 tsp. cinnamon
1/4 tsp. each ginger & nutmeg
1/8 tsp. salt
2 eggs
1 pt. sour cream (2 c.)
1 tsp. vanilla
Whipped cream; toasted, sliced & whole unblanched almonds (optional
garnishes)
Mix crumbs with 1 tablespoon sugar and the melted butter until blended.
Press onto bottom of 8 or 9 inch springform pan; chill. Beat cream cheese
and 3/4 cup sugar until well blended. Beat in pumpkin, spices and salt. Add
eggs one at a time, beating well after each. Pour into prepared crust. Bake
in preheated 350 degree oven 50 minutes. Remove cake; raise oven temperature
to 400 degrees. Mix well sour cream, remaining 1/4 cup sugar and the
vanilla. Spread over filling. Bake 8 minutes. Cool cake on rack. Remove
sides of pan; chill cake. Before serving, garnish with border of whipped
cream and/or almonds. Makes 12 servings.
HALLOWEEN - BLACK CAT CAKE
Cake mix, devils food extra moist type works best
Plus ingredients called for on box
Dark chocolate frosting
Assorted sm. candies; i.e, M&M's & gum drops
1 sm. tube decorating frosting (orange or green or ?)
Pipe cleaners, construction paper & lots of imagination
Prepare 2 stainless steel mixing bowls as you would a cake pan (grease and
flour); 1 bowl should be smaller then the other (we use 5 3/4 inch diameter
and 7 3/4 inch diameter). Prepare cake mix per box directions and pour into
prepared mixing bowls in equal depths. Bake per box (baking time will vary;
usually takes 45 minutes to an hour; check with wooden pick for doneness.)
Turn baked bowl cakes out on cooling racks. When cool, cut in half, this
will be the paws. Set the cat up on a platter. Frost with chocolate
frosting. The kids can make a tail and ears out of cardboard; coloring in
with crayons. The face is out of decorator frosting. The whiskers are pipe
cleaners. Eyes, nose are candies.
HALLOWEEN SPIDERS
1 (12 oz.) pkg. chocolate chips
1 med. can of chow mein noodles (may not need all of them)
1 pkg. M & M candy
Melt chocolate in microwave. Stir in noodles. Drop by spoonsful onto waxed
paper. Add 2 M & M's for spider eyes. NOTE: Add 2 to 4 tablespoons water, if
needed, to thin chocolate.
HALLOWEEN WITCHES BREW
Blood drop - red hots Owl eyes - baby marshmallows Cats eyes - jelly beans
Chicken toenails - candy corn Colored flies - M&M's Butterfly wings - Fritos
Ants - raisins Earthworms - cheese curls Cob webs - Triscuits or graham
crackers Snake eyes - salted peanuts Lizard gizzards - dried apricots or
orange slices Bat bones - shoestring potatoes or pretzels Cat claws -
sunflower seeds Mix together and serve to excited children.
HALLOWEEN PUMPKIN COOKIES
1 stick butter or margarine
1/2 c. sugar
1 egg
1/2 c. cooked pumpkin or pie filling
1/2 tsp. vanilla
1 c. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
Preheat oven to 375 degrees. Cream the butter and sugar together in bowl.
Add egg, pumpkin and vanilla. Sift dry ingredients together and add to bowl.
Mix. Drop by tablespoon onto greased cookie sheet. Bake for about 15 minutes
or until lightly browned.
HALLOWEEN BLACK CAT COOKIES
1 c. crunchy peanut butter
1/3 c. water
2 eggs
1 pkg. chocolate cake mix
M & M's (plain)
Red hots
Beat together peanut butter, eggs, and water. Gradually add cake mix. Mix
well. Form dough into 1-inch balls. Place on ungreased cookie sheet. Flatten
balls with bottom of glass dipped in sugar. Pinch out 2 ears at top of
cookie. Add M & M's (eyes) and red hots (nose). Press fork into dough to
form whiskers. Bake at 375 degrees for 8-10 minutes. Makes 4 1/2 dozen.
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