Halloween Treats Recipes

Halloween is an observance celebrated on the night of October 31, most notably by children dressing in costumes and going door-to-door collecting candy. It is celebrated in much of the Western world, though most common in the United States, Puerto Rico, Republic of Ireland, the United Kingdom, Canada, and with increasing popularity in Australia and New Zealand. Halloween originated in Ireland as the pagan Celtic harvest festival, Samhain. Irish, Scots and other immigrants brought older versions of the tradition to North America in the 19th century. Most other Western countries have embraced Halloween as a part of American pop culture in the late 20th century. - Wikipedia

HALLOWEEN RECIPES

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.

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HALLOWEEN MIX
10 c. popcorn
Peanut butter chips or Reese's Pieces
1 c. candy corn
M&M's, plain & peanut

Mix together. Serve.

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HALLOWEEN CUP CAKES
Preheat oven to 350 degrees. Beat together 1 (8 ounce) package cream cheese, 1 egg, 1/3 cup sugar, and 1/8 teaspoon salt. Add 1 (6 ounce) package chocolate chips. Add 12 drops of yellow food coloring and 8 drops of red. Blend well; set aside. sift 1 1/2 cups flour, 1 cup sugar, 1/4 cup cocoa, 1 teaspoon baking soda, and 1/2 teaspoon salt. Stir in 1 cup water, 1/3 cup oil, and 1 teaspoon vanilla. Fill 15 cupcake liners 1/3 full with chocolate batter; drop 1 heaping teaspoon of cream cheese mix on top. Bake 30 minutes.

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HALLOWEEN BARS
1/2 c. margarine or butter
1 1/2 c. graham cracker crumbs
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) pkg. milk chocolate chips
1 c. peanut butter chips

Preheat oven to 350 degrees (325 degrees for glass dish). In 13 x 9 inch baking pan, melt margarine in oven. Sprinkle crumbs evenly over margarine; pour sweetened condensed milk evenly over crumbs. Top with chips; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Cut into bars.

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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.

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ROCKY ROAD HALLOWEEN SQUARES
12 oz. chocolate chips
14 oz. sweetened condensed milk
2 tbsp. margarine
2 c. dry roasted peanuts
1 pkg. miniature marshmallows

In top of double boiler or in microwave, melt chips, condensed milk, and butter. In large bowl, combine nuts and marshmallows. Fold in chocolate mixture. Spread in lined wax paper 13 x 9 inch pan. Chill 2 hours. Remove from pan, peel of wax paper. Cut into squares and store room temperature.

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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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HOOT OWL COOKIES FOR HALLOWEEN
3/4 c. butter or margarine
1 c. brown sugar
1 egg
1 1/2 tsp. vanilla
2 1/4 c. unsifted flour
2 tsp. baking powder
1/2 tsp. salt
1/3 c. cocoa
1/4 tsp. baking soda
1 tbsp. water

DECORATIONS:
1/4 c. butterscotch or peanut butter
chips
1/2 c. whole cashews

Cream butter, brown sugar, egg, vanilla in large bowl. Combine flour, baking powder and salt. Add to creamed mixture and blend well. Remove 2/3 of dough. To remaining 1/3 of dough add cocoa and baking soda that have been mixed. Then blend water into this mixture. Divide the plain dough into 2 parts. Roll each 1/2 into a 10x4 inch rectangle. Divide chocolate dough into 2 parts. Shape each 1/2 into a 10 inch roll. Roll each vanilla rectangle around a chocolate dough roll (jelly roll with chocolate in center). Wrap and freeze. To bake slice rolls and place 2 slices together, side by side with edges touching, on a greased cookie sheet. Pinch outside corners for ears. Place one chip in center of each chocolate circle for eyes. Put a cashew, curved side down, in the center where circles meet. This is the beak. Bake at 350 degrees 8-10 minutes. Cool and use spatula to remove from cookie sheet.

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HALLOWEEN SNACK MIX
1/2 c. blood drops (red hots)
1/2 c. cats eyes (blanched almonds)
or (gum drops)
1/2 c. cats claws (sunflower seeds)
1 c. chicken toenails (candy corn)
1 c. colored flies (M & M's)
1 c. butterfly wings (corn chips)
1 c. ants (raisins)
1 c. earthworms (cheese curls)
1 c. cobwebs (Triscuits) or (Golden
Grahams)
1 c. snakes eyes (peanuts)
1 c. bats bones (shoestring potatoes)

Mix together in a large bowl. Serve with several pints of blood (cherry punch).

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ORANGE DELIGHT (HALLOWEEN)
1 pkg. orange gelatin
1 c. hot water
1 c. shredded carrots
1 c. crushed pineapple
1 c. grated cheese

Mix gelatin and water, add remaining ingredients. Pour into 8x4 inch pan; chill for at least 2 hours. Cut into squares; serve. Yield: 6-8 servings.

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EASY HALLOWEEN HAYSTACKS
1 1/2 qts. popped popcorn
1 c. chow mein noodles
1 (12 oz.) pkg. butterscotch peanut
butter pieces

Combine popped popcorn and chow mein noodles in large bowl. In medium saucepan, melt butterscotch or peanut butter pieces over low heat, stirring occasionally until smooth. Pour melted candy over popcorn; stir to coat well. Drop by heaping tablespoons onto wax paper lined pan. Refrigerate until firm. Store in tightly covered container. Makes about 24.

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HALLOWEEN APPLES ON STICK
12 sm. red eating apples
12 wooden skewers
3 c. sugar
3/4 c. light corn syrup
1 c. water
Few drops oil of cloves
Red food coloring or 12 red cinnamon
candies

Wash apples in hot water and dry. Insert skewer in blossom end of each apple. In saucepan mix sugar, corn syrup and water. Cook over direct heat, stirring until sugar dissolves. Add oil of cloves a little coloring. Continue cooking without stirring until small amount cracks when dropped into cold water. Set pan over boiling water. Dip each apple into syrup. Remove and whirl apple until syrup covers it smoothly. Stand apple skewers side up on tray or plate to cool and harden.

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HALLOWEEN POPCORN TREATS
1/2 c. candy corn
Vegetable cooking spray
4 c. miniature marshmallows
8 c. air popped corn

Lightly coat 6 quart Dutch oven, spray a 13 x 19 baking pan with vegetable spray. Slice each piece of candy corn in half lengthwise. In Dutch oven over very low heat, melt marshmallows, stirring constantly. Remove from heat. Add popcorn, stirring to coat evenly; stir in candy corn. Using wax paper, press mixture evenly into pan, let cool about 1 hour. Cut into 24 squares. Each square 55 calories, negligible fat, 0 mg. cholesterol, 15 mg. sodium.

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HALLOWEEN GRAPE-NUTS CHOCOLATE DROPS
2 pkg. semi-sweet chocolate chips
1 (14 or 15 oz.) can sweetened
condensed milk
1 c. Grape-Nuts
1 tsp. vanilla

Melt chocolate over boiling water. Remove from heat. Stir until smooth; add milk. Blend. Add Grape-Nuts and vanilla. Drop from teaspoons onto waxed paper. Cool until firm. Yield: 5 dozen candies.

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HALLOWEEN JACK - O - LANTERN FROSTIES
4-6 navel oranges
1 (8 oz.) container vanilla or plain
yogurt
Icing tubes - several colors
Decorations*
Serrated knife
Grapefruit spoon
Blender
Straws

*Marshmallows, silver decors, colored candies, gumdrops, green-colored cherries, or pineapple Cut a thin slice of peel from the bottom of each orange so it will not roll. Slice off the top 1/3 of each orange. Scoop out the inside with the knife and grapefruit spoon. Put the pulp and juice (minus seeds) into the blender. Add container of yogurt and blend well. Decorate orange like a Jack-O-Lantern. Cut a hole in the "cap" and insert a straw. Pour drink from blender into Jack-O-Lantern cups and serve

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HALLOWEEN ROASTED PUMPKIN SEEDS
1 lg. pumpkin
1 1/2 tbsp. olive oil
1 1/2 tsp. salt

After carving your family's scary masterpiece don't discard the seeds! Instead, clean them of strands and mix with oil and salt. Plop onto a cookie sheet and bake in a 250 degree oven for about an hour. Stir occasionally.

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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.

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HALLOWEEN HONEY PUFFS
3/4 c. honey
3/4 c. sugar
2 tbsp. butter
4 tbsp. cocoa
11 c. puffed rice or wheat
3/4 c. coconut

Place honey, sugar, butter and cocoa in saucepan and boil to soft ball stage. Remove from heat. Mix puffed wheat and coconut. Pour syrup over, when cool enough to handle, form into balls and roll in coconut. Wrap in foil.

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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.

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HALLOWEEN 'MULLED CIDER
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.

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HALLOWEEN COCOA
1 (1 lb.) box instant cocoa mix
1 (8 qt.) box powdered milk
1 (6 oz.) jar powdered cream
1/2 c. (heaping) powdered sugar

Combine all ingredients. Store in airtight container. Place 1/3 cup mix in cup; fill with hot water to serve.

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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 spoonfuls onto waxed paper. Add 2 M & M's for spider eyes. NOTE: Add 2 to 4 tablespoons water, if needed, to thin chocolate.

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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.

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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.

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Halloween Treats for Dieters or Diabetics
from the Kitchen of Donna Hull

Ghoul's Breath Dip
1 pound (450 g) firm-ripe tomatoes, cored, seeded, and cut into 1/2-inch (1.25 cm) diced
1/4 cup (59 ml) finely chopped red onion
1 serrano chile pepper, seeded and minced
1 garlic clove, minced
3 tablespoons (45 ml) minced fresh cilantro
3 tablespoons (45 ml) fresh lemon juice
1/8 teaspoon (0.625 ml) hot pepper sauce, or to taste
1 cup (236 ml) fat-free sour cream In a medium bowl, combine all ingredients except sour cream.

Cover and refrigerate for at least 1 hour. Fold in sour cream and let stand for at least 30 minutes before serving with Raw Vegetables. Per 1/4-cup serving: 24 calories (4% calories from fat), 1 g protein, trace total fat (0.0 g saturated fat), 5 g carbohydrate, trace dietary fiber, 0 cholesterol, 14 mg sodium
Exchanges: 1 vegetable

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Halloween Treats for Dieters or Diabetics
from the Kitchen of Donna Hull

Halloween Gorp
3 tablespoons (45 ml) reduced-fat margarine, melted
1/2 teaspoon (2.5 ml) chili powder
1/2 teaspoon (2.5 ml) ground cumin
1/2 teaspoon (2.5 ml) garlic powder
1 teaspoon (5 ml) hot pepper sauce
2 qts (2 l) hot popped corn (popped with a hot-air popper)
1 cup (45 g) fat-free tiny pretzel sticks
1 cup (145 g) golden raisins
1/2 cup (73 g) dry roasted peanuts
1/2 cup (60 g) dry roasted sunflower seeds

In a small skillet, combine melted margarine, chili powder, cumin, garlic powder, and hot sauce. Heat for 1 minute over medium-high heat, stirring constantly. Place remaining ingredients in a large paper bag. Pour on margarine- spice mixture. Close bag tightly and shake vigorously to coat evening. Pour popcorn mixture into a large bowl.

Per 1-cup serving: 195 calories (42% calories from fat), 5 g protein, 8 g total fat (1.0 g saturated fat), 22 g carbohydrate, 3 g dietary fiber, 0 mg cholesterol, 69 mg sodium
Exchanges: 1 1/2 carbs (1 1/2 bread/starch), 2 fat

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Halloween Treats for Dieters or Diabetics
from the Kitchen of Donna Hull

Hot Spiced Witches Brew
1 cup (208 g) dried sugar-free orange-flavored break fast drink mix
1/2 cup (12 g) sugar-free iced tea mix
1/4 cup (52 g) sugar-free lemonade-flavored drink mix
1/2 teaspoon (2.5 ml) ground cinnamon
1 tablespoon (15 ml) whole cloves
1 continuous spiral peel of 1 orange
1 continuous spiral peel of 1 lemon
2 gallons (7.5 l) water 2-inch(5 cm) cinnamon sticks for swizzles

In a large pot, slowly bring all ingredients except cinnamon sticks to a boil. Stir and reduce heat to a low simmer. Serve hot in cups with cinnamon stick swizzles. Per 1-cup (236 ml) serving: 19 calories, 0 protein, 0 total fat (0 saturated fat), 4 carbohydrate, 0 dietary fiber, 0 cholesterol, 0 sodium

Exchanges: free

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Halloween Treats for Dieters or Diabetics
from the Kitchen of Donna Hull

Ghost Meringues 3 large egg whites, at room temperature
1/2 teaspoon (2.5 ml) cream of tartar
3/4 cup (188 g) one-to-one sugar substitute
1/2 teaspoon (2.5 ml) pure vanilla extract
24 dried currants Preheat oven to 200°F (130°C).

Line two large, heavy baking sheets with parchment paper. Combine egg whites and cream of tartar in a clean, grease-free mixing bowl and beat with an electric mixer until soft peaks form. Gradually add sugar substitute, 1 tablespoon (15 ml) every 30 seconds until meringue holds very stiff peaks. Beat in vanilla. Spoon meringue into a pastry bag fitted with a 1/2-inch (1.25 cm) plain tip or spoon into a gallon-size (1 l-size) heavy plastic food bag, then cut off 1 corner to make a 1/2-inch (1.25 cm) wide opening. Pipe meringue onto prepared baking sheets into ghost shapes, about 3 inches (3.75 cm) wide and 5 inches (6.25 cm) high. Space ghosts about 2 inches (2.5 cm) apart. Press 2 currants into each ghost to form the eyes.

Bake until meringues begin to turn pale gold and are firm to the touch, about 1 1/4 to 1 1/2 hours, switching baking sheet positions half way through the baking time. Turn off oven and leave meringues in closed oven for 2 hours. Cool slightly. When just barely warm, slip each ghost into a plastic sandwich bag and tie tops with pieces of orange and black ribbons

Per ghost: 23 calories (0% calories from fat), 1 g protein, 0 total fat (0 saturated fat), 8 g carbohydrates, 0 dietary fiber, 0 cholesterol, 14 mg sodium Diabetic exchanges: 1/2 carbohydrate (bread/starch) ©1997, 1998, 1999, 2000 Diabetic-Lifestyle Online Magazine. All rights reserved.

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Halloween Treats for Dieters or Diabetics
from the Kitchen of Donna Hull

Clown Party Dip

1 cup (236 ml) low-fat (1%) cottage cheese
1/2 cup (118 ml) plain nonfat yogurt
6 radishes, finely chopped
2 small carrots, shredded
2 tablespoons (30 ml) chopped parsley
2 tablespoons (30 ml) chopped scallions (white part only)
2 tablespoons (30 ml) chopped pimento
1 teaspoon (5 ml) prepared horseradish vegetable salt substitute, to taste

1. Using a potato masher or fork, mash cottage cheese to break up curds. Blend in yogurt and remaining ingredients. Mix well.
2. Chill for 1 hour before serving with raw vegetables or fat-free chips.

Per 1/4 cup serving: 37 calories (9% calories from fat), 5 g protein, trace total fat (0.2 g saturated fat), 4 g carbohydrate, 1 g dietary fiber, 2 mg cholesterol, 134 mg sodium

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TOASTED PUMPKIN SEEDS
Pumpkin seeds (fresh)
2 tbsp. melted butter

Scoop out the seeds from a pumpkin. Wash the seeds. Put on paper towel to dry. Grease cookie sheet with 2 tablespoons melted butter. Spread seeds on cookie sheet. Sprinkle with salt. Bake in 300 degree oven for 1 hour or until seeds are golden brown.

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PUMPKIN CUSTARD
1 c. evaporated skimmed milk
2 c. canned pumpkin puree
2 lg. eggs, lightly beaten with 2 tbsp. water
2 tbsp. firmly packed light brown sugar
2 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 c. whipped topping
Ground cinnamon to garnish (optional)

Place milk in a 1 quart measure or casserole. Microwave on High 2 minutes, or until boiling. Stir in remaining ingredients except whipped topping and garnish. Spray eight 6 ounce custard cups with nonstick cooking spray. Pour custard evenly into cups. Place cups in circle on round tray. Microwave on Medium 20 minutes, rearranging cups every 4 minutes. Custard is cooked when knife inserted 1 inch from edge comes out clean and center is thickened, but not set. Refrigerate at least 1 hour, or until completely cooled and center is set. To serve, top each custard with 1 1/2 tsp. whipped topping. Sprinkle with cinnamon, if using. Makes 8 servings.

(Each serving provides: 1/4 P; 1/2 V; 1/4 M, 20 C. Per serving: 87 cal, 5 g pro, 2 g fat, 13 g car, 58 mg sod, 55 mg chol.)

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PUMPKIN PIE
3 eggs, slightly beaten
2 c. pumpkin
1/2 c. 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.

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PUMPKIN CUSTARD
1 c. evaporated skimmed milk
2 c. canned pumpkin puree
2 lg. eggs, lightly beaten with 2 tbsp. water
2 tbsp. firmly packed light brown sugar
2 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 c. whipped topping
Ground cinnamon to garnish (optional)

Place milk in a 1 quart measure or casserole. Microwave on High 2 minutes, or until boiling. Stir in remaining ingredients except whipped topping and garnish. Spray eight 6 ounce custard cups with nonstick cooking spray. Pour custard evenly into cups. Place cups in circle on round tray. Microwave on Medium 20 minutes, rearranging cups every 4 minutes. Custard is cooked when knife inserted 1 inch from edge comes out clean and center is thickened, but not set. Refrigerate at least 1 hour, or until completely cooled and center is set. To serve, top each custard with 1 1/2 tsp. whipped topping. Sprinkle with cinnamon, if using. Makes 8 servings.

(Each serving provides: 1/4 P; 1/2 V; 1/4 M, 20 C. Per serving: 87 cal, 5 g pro, 2 g fat, 13 g car, 58 mg sod, 55 mg chol.)

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SOUR CREAM PUMPKIN COFFEE CAKE
1/2 c. butter
3/4 c. sugar
1 tsp. vanilla
3 eggs
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 c. sour cream
1 (16 oz.) can pumpkin
1 slightly beaten egg
1/3 c. sugar
1 tsp. pumpkin pie spice

Cream together butter, sugar and vanilla. Add 3 eggs, beating well. Combine flour, baking powder and baking soda, add to butter mixture alternately with sour cream. Combine pumpkin, slightly beaten egg, sugar and pumpkin pie spice. Spoon half of batter into 13"x9"x2" baking dish, spread to corners. Sprinkle half of streusel over batter. Spread pumpkin mixture over streusel. Carefully spread remaining batter over pumpkin mixture. Sprinkle remaining streusel over top. Bake at 325 degrees for 50 to 60 minutes or until toothpick inserted in center comes out clean.

STREUSEL: Cut 1 cup packed brown sugar, 1/3 cup butter, 2 teaspoons cinnamon until blended. Stir in 1 cup chopped nuts.

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PUMPKIN CRUMB CAKE
1 box yellow cake mix
1/2 c. melted butter or margarine
1 egg

FILLING:
1 can pumpkin (29 oz.)
2 eggs
2/3 c. evaporated milk
1/2 c. brown sugar
2 tsp. cinnamon

TOPPING:

1 c. reserved cake mix
1/2 c. sugar
1/4 c. margarine or butter
1 tsp. cinnamon

Measure 1 cup of cake mix; set aside for topping. Combine the remaining cake mix, melted margarine and egg. Press mixture into greased 9 x 13 inch cake pan (press hard). Combine the above and pour over cake mixture in pan. Combine all ingredients for crumb topping. Sprinkle over filling. Bake 45-50 minutes at 350 degrees. Serve with Cool Whip.

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PUMPKIN TEA RING
1 tbsp. active dry yeast
1/4 c. lukewarm water (105-110 degrees)

1 c. milk
1/4 c. vegetable oil
2 tbsp. sugar
1/2 tsp. salt
5-5 1/2 c. whole wheat flour
1 (16 oz.) can pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/2 c. currants or dark raisins
2 tbsp. margarine
2 tbsp. honey

Soften the yeast in the water. Combine the milk, oil, sugar and salt in a large bowl with 2 cups of the flour. Add the yeast mixture, pumpkin, cinnamon, nutmeg, loves and currants (or dark raisins). Mix well. Stir in 3 more cups of flour. Beat. Transfer to an oiled bowl, cover with a damp towel, and let rise in a warm place until doubled in bulk, about 1 hour. Punch down the dough and turn onto a lightly floured surface and knead in the remaining flour to make a smooth and elastic dough, about 5 minutes. Melt the margarine and honey together in a saucepan. Break off 2 inch pieces of dough and shape into balls. Dip them into the honey mixture.

Place in an oiled 10 inch tube pan. Cover and let rise in a warm place until doubled, about 1 hour. Bake in a 350 degree oven for 50-60 minutes. Let cool for 10 minutes before removing from the pan. Serve warm. Serves 25.

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SOUR CREAM PUMPKIN CHEESECAKE
1/2 c. butter
3/4 c. sugar
1 tsp. vanilla
3 eggs
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 c. sour cream
1 3/4 c. (16 oz.) can solid pack pumpkin
1 slightly beaten egg
1/3 c. sugar
1 tsp. pumpkin pie spice
Streusel

Cream butter, 3/4 cup sugar, and vanilla in mixer bowl. Add 3 eggs, beating well. Combine flour, baking powder and baking soda. Add dry ingredients to butter mixture alternately with sour cream. Combine pumpkin, beaten egg, 1/3 cup sugar, and pie spice. Spoon half of batter into 13 x 9 x 2 inch baking dish; spread to corners. Sprinkle half of streusel over batter. Spread pumpkin mixture over streusel. Carefully spread remaining batter over pumpkin mixture. Sprinkle remaining streusel over top. Bake in slow oven (325 degrees) for 50 to 60 minutes or until toothpick inserted in center comes out clean.
Makes 12 servings.

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PUMPKIN PANCAKES WITH HOT CIDER SYRUP
2 c. flour
2 tbsp. sugar
4 tsp. baking powder
3/4 tsp. salt
1/2 tsp. coriander, ground
1 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 c. milk
1 c. canned pumpkin, mashed
4 egg yolks
4 oz. melted butter
1 tbsp. vanilla
4 egg whites, stiffly beaten

HOT CIDER SYRUP:
1 1/2 c. apple cider
1 c. brown sugar
1 c. corn syrup
2 oz. butter
2 tbsp. lemon juice
1/8 tsp. cinnamon
1/8 tsp. nutmeg
Grated rind from 1 lemon
2 apples, peeled, cored & thinly sliced

In a large bowl, sift together flour, sugar, baking powder, salt, coriander, cinnamon and nutmeg. In a separate bowl, combine milk, pumpkin, egg yolks, butter and vanilla. Pour combined liquid ingredients into dry ingredients and stir until just blended. Carefully fold in egg whites. Cook pancakes on a light oiled griddle. In a small saucepan, combine apple cider, brown sugar, corn syrup, butter, lemon juice, cinnamon, nutmeg and lemon rind. Bring to a boil. Reduce heat and simmer uncovered for 15 minutes. Add apples. Heat for several minutes more. Serve over pancakes.
Serves 6.

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PUMPKIN SWIRL CHEESECAKE
2 c. vanilla wafer crumbs
1/4 c. Parkay margarine, melted
2 (8 oz.) pkgs. light Philadelphia Brand Neufchatel (cream) cheese, softened
3/4 c. sugar
1 tsp. vanilla
3 eggs
1 c. canned pumpkin
3/4 tsp. cinnamon
1/4 tsp. ground nutmeg

Combine crumbs and margarine; press onto bottom and sides of 9" springform pan. Combine cream cheese, 1/2 cup 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 cup cream cheese mixture; add pumpkin, remaining sugar and spices to remaining cream cheese mixture. Mix well. Layer half of pumpkin mixture and half cream cheese mixture over crust; repeat layers. Cut through batter with knife several times for marble effect. Bake at 350 degrees for 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. 10 to 12 servings.

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PUMPKIN BREAD
4 eggs
3 c. sugar
2/3 c. oil
1/3 c. water
1 can one-pie pumpkin
3 1/2 c. flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg

Beat eggs and sugar. Add oil, water and pumpkin. Add flour, baking soda, salt and spices. Bake approximately 1 hour at 350 degrees. Makes 2 loaves.

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PUMPKIN MUFFINS
1 c. sugar
1/4 c. light vegetable oil
2 eggs
3/4 c. canned pumpkin
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. ground cloves
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
3/4 c. raisins
1/2 c. chopped walnuts

Heat oven to 400 degrees. Generously grease a 12-cup muffin tin. Mix sugar, oil, eggs and pumpkin. Sift together flour, baking powder, baking soda and spices. Quickly stir together both mixtures. Fold in raisins and walnuts. Fill prepared muffin cups 2/3 full and bake 18 to 20 minutes. until golden brown. To test for doneness, use a sharp knife or broom straw. When the knife or straw comes out clean, muffins are done. Remove from oven and let them cool a few moments in the pan before removing. Serve warm with butter or honey butter.

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PUMPKIN OAT MUFFINS
1 1/3 c. oat bran
1 c. rolled oats
1 1/4 c. skim milk
3/4 c. whole wheat flour
1/2 c. brown sugar
1 tbsp. baking powder
2 tsp. cinnamon
1/2 tsp. ginger
3/4 c. canned pumpkin
2 egg whites or 1/4 egg substitute
2 tbsp. vegetable oil
1/2 c. raisins
1/2 tsp. nutmeg

Preheat oven to 400 degrees. Combine oat bran and milk in bowl. In separate bowl mix flour, baking powder, spices and brown sugar. In third bowl, blend pumpkin, egg whites, oil and raisins then add the mixture to the oat mixture. Add the flour mixture. Stir until moist. Do not over mix. Spray 12 muffin pans with pan spray, pour in the batter. Bake 20 to 25 minutes or until lightly brown.

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PUMPKIN - BANANA BREAD
1 1/2 c. granulated sugar
1/2 c. shortening
2 eggs
1 c. mashed, well ripened bananas
3/4 c. solid pack pumpkin
1 tsp. vanilla extract
1 3/4 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 c. chopped walnuts or pecans

In large mixer bowl, cream sugar and shortening. Beat in eggs, bananas, pumpkin and vanilla; mix well. In medium bowl, combine flour, baking powder, baking soda, salt and nuts. Add dry ingredients to pumpkin mixture; mix well. Spoon batter into greased and floured 3 x 5 inch loaf pan. Top with walnuts or pecans if desired. Bake in preheated 350 degree oven for 55-65 minutes. Can also check for clean toothpick inserted in center. Cool for 10 minutes. Remove from pan and cool on wire rack. Makes 1 loaf.

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PUMPKIN PECAN BREAD
3 1/2 c. self-rising flour
1 1/2 tsp. cinnamon
1 tsp. nutmeg
3 c. sugar
2 c. canned pumpkin
1 c. oil
4 eggs
2/3 c. water
1 c. chopped nuts

Preheat oven to 350 degrees. Oil and flour three 8x4 inch loaf pans. Sift together flour, cinnamon and nutmeg. Add sugar and mix well. Add oil, eggs, water and pumpkin all at once. Mix well, then add nuts. Pour into pans, filling each half full. Bake for 30 minutes or until toothpick stuck in middle comes out clean.

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PUMPKIN STREUSEL MUFFINS
1 egg, beaten
1/2 c. milk
1/2 c. canned pumpkin
1/3 c. oil
1 3/4 c. flour
1/2 c. sugar
3 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
3 oz. cream cheese

TOPPING:
1/4 c. packed brown sugar
1/2 tsp. cinnamon
1 tbsp. butter or margarine
1/4 c. finely chopped nuts

Preheat oven to 400 degrees. Combine egg, milk, pumpkin and oil. Stir in remaining ingredients except cream cheese until dry ingredients are moistened. Batter will be lumpy. Fill greased tins about 1/2 full. Divide cream cheese into 12 equal portions. Place cream cheese in center of batter and top with remaining batter to 3/4 full. Combine topping ingredients and mix well. Sprinkle over each muffin. Bake 15 to 20 minutes or until golden brown. Serve hot. Makes 12 muffins.

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INDIAN PUMPKIN BREAD
2/3 c. butter or shortening
4 c. brown sugar
1 c. crushed pumpkin, cooked
4 eggs
3 1/2 c. flour
1 c. apple juice
1/2 tsp. nutmeg
1 c. nuts, chopped (walnuts or pecans)
1 1/2 tsp. cinnamon
1/2 tsp. baking powder
2 tbsp. baking soda
1 c. applesauce

Cream butter and sugar together, then add the eggs, one at a time, beating all together real well. Stir in applesauce and pumpkin. Now sift the dry ingredients together and add with the apple juice. Now stir in nuts and pour into 2 greased bread loaf pans. Bake for 1 hour in a 350 degree oven.

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COFFEE CAN PUMPKIN BREAD
4 eggs
2 (16 oz.) cans pumpkin
2/3 c. cold water
1/2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp.salt
3 c. sugar
2 1/2 c.flour
1 c. salad oil
1 tsp. nutmeg
1 tsp.cinnamon
1 tsp. cloves

Beat eggs,add sugar, beat well. Add pumpkin, water, oil and beat. Add dry ingredients which have been sifted together. Fill 1 pound coffee can 3/4 full. Bake at 325 degrees for 1 1/2 hours or until top springs to touch. Can be frozen IN CAN.

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PUMPKIN APPLE STREUSEL MUFFINS
2-1/2 c. flour
2 c. sugar
1 tbsp. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
2 eggs, slightly beaten
1 c. canned pumpkin
1/2 c. vegetable oil
2 c. peeled, finely chopped apples

STREUSEL TOPPING:
2 tbsp. flour
1/2 c. sugar
1/2 tsp. ground cinnamon
4 tsp. butter

In large bowl, combine first five ingredients. In medium bowl, combine eggs, pumpkin and oil. Add liquid ingredients to dry ingredients. Stir until just moistened. Stir in apples. Spoon batter into greased or paper lined muffins cups, filling 3/4 full. Sprinkle Streusel Topping Over batter. Bake in preheated 350 degree oven for 35 to 40 minutes or until toothpick comes out clean. STREUSEL TOPPING: In small bowl combine flour, sugar and 1/2 teaspoon cinnamon. Cut in 4 teaspoons butter, until mixture is crumbly.

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BLACK FOREST PUMPKIN BREAD
1 c. vegetable oil
3 c. sugar
4 eggs
1 1/2 tsp. salt
1 tsp. ground cloves
1 tsp. ground nutmeg
1 tsp. ground cinnamon
2/3 c. hot water
2 tsp. baking soda
2 c. pureed pumpkin or squash
3 1/2 c. all-purpose flour
1 c. chopped pecans (opt.)
1/2 c. grated fresh ginger root (opt.)

Heat oven to 350 degrees. In a large bowl combine oil and sugar. Add eggs, 1 at a time, beating well after each addition. Beat in salt, cloves, nutmeg and cinnamon. Blend 2/3 cup hot water into baking soda; stir into batter. Add pumpkin or squash and flour. Fold in optional nuts and ginger root. Bake in 3 greased and floured 1 pound coffee cans for 1 hour or until tests done. NOTE: Great with cream cheese. Makes 3 loaves.

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PUMPKIN SPICE CAKE
1/2 c. shortening
1 1/3 c. sugar
2 eggs
1 c. canned or fresh pumpkin
2/3 c. buttermilk
1 3/4 c. sifted all-purpose flour
2 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. ginger

Cream the shortening and sugar until fluffy. Add eggs, one at a time, beating well. Combine pumpkin and milk. Sift dry ingredients and spices; add to creamed mixture alternately with pumpkin, beating well. Bake at 350 degrees for 40 to 45 minutes in a greased and floured oblong baking pan.

Frost with: 1/2 cup butter (softened), 1 egg yolk, 2 teaspoons vanilla, and 3 cups sifted confectioners' sugar. Blend and beat at medium speed for 3 minutes before spreading on cooled cake.

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PUMPKIN BARS OR CAKE
4 eggs
15 oz. can pumpkin OR 1 1/2 to 2 c. fresh, cooked, blended pumpkin
2 c. sugar
1 c. salad oil

2 c. flour
2 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg

1/2 tsp. ginger

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CREAM CHEESE FROSTING:
1 (6 oz.) pkg. cream cheese
3/4 stick margarine or butter
4 c. powdered sugar
1 tbsp. milk
1 tsp. vanilla

Mix the following ingredients in large bowl: Sift the following and stir into the above: Mix well and pour into greased and floured 9 x 13 pan for cake, 12 x 18 pan for bars. Bake at 350 degrees for 25 to 35 minutes.

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PUMPKIN COOKIES
1/2 c. butter or margarine
1-1/2 c. brown sugar, packed
2 eggs
1 c. cooked, mashed pumpkin (can or fresh)
1 tsp. vanilla
2 1/2 c. all-purpose flour
3 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. ginger
1 c. chopped walnuts (optional)

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PUMPKIN GLAZE:
1 1/4 c. unsifted powdered sugar
2 tbsp. butter, softened
1 tsp. cinnamon
1/4 tsp. allspice
Dash of nutmeg
2-3 tbsp. mashed pumpkin

Cream butter and sugar. Beat in eggs and pumpkin until light and fluffy. Stir in vanilla. Mix all dry ingredients together in a bowl. Stir into creamed mixture to make a rather soft cookie dough. Stir in nuts. Spoon onto greased cookie sheets about 2 inches apart in rounded teaspoonfuls. Bake at 375 degrees for 12 to 15 minutes. Remove while hot. Cool slightly. Then glaze with Pumpkin Glaze. Stir all ingredients together, except pumpkin. Then blend in pumpkin until smooth.


SOURCE: Alicia's Recipes


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