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Tasty Treats
Try out some of these tasty traditional Halloween
treats you can make at home.
GARLIC-ROSEMARY ROASTED PUMPKIN SEEDS
Preparation
Preheat oven to 350 degrees. Rinse pumpkin seeds from one regular
pumpkin thoroughly in a colander, shake off excess water. Spray a
9" x 13" pan with non-stick cooking spray, pour in pumpkin seeds.
Sprinkle with 1 teaspoon dried, crushed rosemary and 1 teaspoon
garlic salt. Bake seeds, stirring every 15 to 20 minutes, until they
are toasted and completely dry.
CARAMEL COVERED APPLES
Ingredients
Preparation
Storage and Serving
JACK-O-LANTERN COOKIES
Ingredients
Preparation
40 - Caramel Cubes (we like the Borden Brand)
5 - Apples (we like Macintosh)
1 - Tablespoon of Water
5 - Wooden Sticks
1 - Wax Paper
Wash and dry the apples thoroughly. Remove stems and insert the wooden
sticks into the stem hole until about half the stick is in the apple. In
a small saucepan, over low heat, melt the caramels with the water,
stirring constantly until smooth. Now dip the apples into the hot caramel
sauce, coating the apple completely. Place on greased wax paper.
Store your caramel covered apples in the refrigerator. Before serving,
remove them from the refrigerator and allow them to stand for about
15 minutes. We like to serve our caramel covered apples on a large black
platter and use extra caramels as a garnish.
2/3 Cup Margarine
3/4 Cup Granulated Sugar
1 Teaspoon Vanilla
1 Egg
4 Teaspoons Milk
2 Cups All-Purpose Flour
1 1/2 Teaspoons Baking Powder
1/4 Teaspoon Salt
Thoroughly cream margarine. Add sugar and blend until light. Add vanilla.
Add egg, beat until fluffy. Stir in milk. In another bowl put flour, baking
powder and salt, blend with a whisk or a spoon until thoroughly mixed.
Gradually add flour mixture to creamed mixture, blend well. Scoop dough
out onto plastic wrap and cover with wrap and press down to make the dough
flat. Chill in refrigerator for 24 hours.
Preheat oven to 375 degrees. Cut batch of dough in half, keep one half in
refrigerator while working with the other half. On a well floured surface,
using a floured rolling pin, roll dough to between 1/8" and 1/4" Use a
2" biscuit cutter or round cookie cutter to make cookies. Place on cookie
sheet greased with butter flavored shortening. Bake for 6 to 8 minutes
or until lightly browned around the edges. Cool on wire rack. Repeat with
remaining dough. Store in airtight container until you are ready to spread
them with frosting and decorate. Spread frosting on cookies, then make
Jack-O-Lantern faces using colorful small candies or icing gel in a tube.
Makes approximately 2 dozen cookies.
GRAVEYARD IN A CUP
Ingredients
Makes 12 Servings
1 Package (16 ozs) Chocolate Sandwich Cookies
3 1/2 Cups of Milk
2 Packages (4 serving size each) Chocolate and Vanilla Pudding
1 Tub (12 ozs) of Frozen Whipped Topping
Preparation
Crush cookies in a zip top bag with a rolling pin or use a food processor.
Pour milk into a large bowl. Add pudding mixes. Beat with a wire whisk
for 2 minutes. Gently stir in 3 cups of the whipped topping and 1/2 of the
crushed cookies. Spoon into separate clear plastic cups, layering the pudding
mixture and the remaining crushed cookies. Top with crushed cookies, add
a dab of whipped topping to make ghosts, add little candy pumpkins or a
cookie tombstone.
PUMPKIN CREAM CHEESE SWIRLS
Ingredients
6 Tablespoons Margarine, cooled
1 3/4 Cups Granulated Sugar, divided
3 Eggs
1 Cup Canned Pumpkin
1 3/4 Cups All-Purpose Flour
1 1/2 Teaspoons Ground Cinnamon
1 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1/2 Teaspoon Ground Nutmeg
1/3 Cup Water
1 Package (8 ozs) Cream Cheese
Preparation
In a bowl with a mixer, beat margarine with 1 1/2 cups of the sugar until
mixture is smoothly blended. Beat in 2 of the eggs, then beat in pumpkin
and water. In another bowl, combine flour with cinnamon, baking soda, baking
powder, and nutmeg, add to margarine mixture. Beat until well mixed. Evenly
spread batter in a greased, floured 10" x 15" pan.
In a bowl with a mixer, beat cream cheese with remaining egg and 1/4 cup
sugar until smooth. Drop cheese misture in 24 evenly spaced 1 tablespoon
portions over batter. Pull a knife tip through filling to swirl slightly
into batter. Bake in a 350 degrees oven until center of cookie batter
springs back when lightly touched, about 30 minutes. Cool in pan on rack.
When cool, cut into 24 pieces with a sharp knife. Use a small spatula to lift
from pan. Serve, or chill up to 3 days.
PUMPKIN ALMOND TORTE
Ingredients
1/2 Cup Slivered Almonds
4 Eggs, separated
2/3 Cup Granulated Sugar
1 Cup Canned Pumpkin
1 1/2 Teaspoons Grated Lemon Peel
6 Tablespoons All-Purpose Flour
3/4 Teaspoon Baking Powder
1/2 Teaspoon Ground Nutmeg
1/4 Teaspoon Ground Cinnamon
Glaze Ingredients
1/4 Cup Powdered Sugar
1 Tablespoon Lemon Juice
1/4 Teaspoon Grated Lemon Peel
Preparation
Whirl nuts in a blender until powdery. In a small bowl with an electric
mixer, beat egg whites until foamy. Gradually add 3 tablesppons of the
sugar, beating until stiff, moist peaks form, set aside. In a large bowl
beat egg yolks with remaining sugar until pale. Beat in pumpkin and lemon
peel, then stir in flour, baking powder, nutmeg, and cinnamon. Fold in nuts
and beaten whites. Pour into a greased and floured 9" cheesecake pan with
removable rim. Bake in a 325 degrees oven until a toothpick inserted in
center comes out clean, 40 to 45 minutes. Cool on rack for 10 minutes.
Meanwhile, make glaze. In a small bowl with a fork or whisk, smoothly mix
powdered sugar, lemon juice, and lemon peel. Remove pan rim from cake pan.
Spoon glaze over cake. Garnish with whipped cream and a dusting of powdered
sugar if desired. Cut into wedges to serve.
PUMPKIN OAT BRAN MUFFINS
Ingredients
1 Cup Oat Bran
1/2 Cup All-Purpose Flour
1/2 Cup Whole-Wheat Flour
1/2 Cup firmly packed Brown Sugar
2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Ginger
2 large Egg Whites
1/3 Cup Nonfat or Low-Fat Milk
1/3 Cup Salad Oil
1 Cup Canned Pumpkin
Preparation
In a bowl, mix bran, all-purpose flour, whole-wheat flour, sugar, baking
powder, baking soda, cinnamon and ginger. In another bowl, beat whites
to blend with milk, oil and pumpkin. Add dry ingredients, stir just until
evenly moistened. Spoon batter equally into 12 paper-lined muffin cups.
Bake in a oven at 375 degrees or until tops are well browned, 30 to 35 minutes.
