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Halloween
Recipes
~ Pumpkin Cookies
~ Scary Spider Cookies
~ Pumpkin Gobs
~ Pumpkin Bars with
Cream Cheese Frosting
~ Pumpkin Bread
~ Chicken Pumpkin Chili
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Pumpkin Cookies
4 c flour
1 1/2 c butter
2 c quick cooking oats
2 c brown sugar
2 ts baking soda
2 ts cinnamon
1 egg
1 ts salt
1 ts vanilla
1 cn pumpkin, solid, packed (16oz)
1 c chocolate chips
1 c raisins
1 c chopped nuts
1/2 pk M&M
(40 servings) |
 Preheat oven to 325 deegres F. Grease cookiesheets.
Cream butter, sugar and egg, vanilla and pumpkin, beat it all
untill light and fluffy. Mix in dry ingridients, beat in cup
by cup, mix all well. Drop on cookiesheets by
teaspoonfulls, leave space they will spread out. Bake 20-25 minutes,
or until firm and lightly golden brown. Remove from cookie sheets,
cool on racks.
Decorate with M&M right away
or drizzle with Lemon Glaze: 1 3/4 cup of Powdered Sugar,
1 Tablespoon grated lemonpeel, 1 Tablespoon lemonjuice. Combine
all three and glaze the cookies with it, or decorate with jelly
beans for children.
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Scary Spider Cookies 
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2 (1 ounce) squares unsweetened
chocolate
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter
1 cup white sugar
1 egg
1 teaspoon vanilla extract
40 cinnamon red hot candies
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Preheat
oven to 375 degrees F (190 degrees C). Lightly grease baking
sheet.In a saucepan melt chocolate over low heat. Let cool. In
a small bowl mix flour, baking powder and salt. In a medium bowl
beat margarine on low speed until smooth. Add sugar and beat
until creamy. Stir in egg, vanilla and chocolate. Add flour mixture
and mix well, forming a stiff dough.
To make spider, shape a 2 inch flat oval for the body. Make the
spider's head by flattening a circle about 1/2 inch wide. Shape
dough for legs each about 2inches long and less than 1/4 inch
wide. Attach the head and legs to body. Put two red candies into
head for eyes. Bake for 5-8 minutes. Let spiders cool on baking
sheet to avoid breaking when
moving. |
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Pumpkin Gobs
(by: M. Farabaugh
from Carrolltown, Pa.)
2 c.brown sugar
- 1 c. oil
- 2 c. libbys pumpkin
- 2 eggs
- 1 tbsp. sugar
- 3 c. flour
- 1 tsp ginger
- 1 tsp cloves
- 1 tsp salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. vanilla
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- Filling:
- 1 c. milk
- about 5 tbsp. flour
- 1 c. confection sugar
- 1/4 tsp salt
- 1/2 c. butter or oleo
- 1/2 c. crisco
- 1 tsp. vanilla
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Cream sugars, oil, eggs, and pumpkin together.
Add vanilla; add dry ingredients and beat well. Drop by tablespoon
full onto slightly greased cookie sheet. Bake at 350 degrees
between 12 and 15 minutes. Let cool before filling.
Filling:
Cook milk and flour until it becomes
a thick paste, let cool. Cream together sugar, salt, butter,
crisco, and vanilla.
Drop cooled paste a little at a
time into mixture and beat very well at all times until all paste
is in mixture - secret to the filling is the beating.
Fill one side of gob and place another on top and enjoy. - Can
also be wrapped and frozen for later
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Pumpkin Bars with Cream
Cheese Frosting
- 4 eggs
1 c. vegetable oil
2 c. sugar
1 can (15 oz.) pumpkin
2 c. all-purpose flour
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon*
1/2 tsp. ginger*
1/2 tsp. ground cloves*
1/2 tsp. nutmeg*
4-ounces cream cheese, softened
3 tbsp. butter, softened
1 tsp. vanilla
2-1/4 cups powdered sugar
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- * May substitute all
these ingredients with 1 tablespoon and 1/2 teaspoon pumpkin
pie spice.
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Preheat oven to 350 degrees F. Combine
first four ingredients in a large bowl. Using a wire whisk, mix
together flour, baking powder, baking soda, salt, and spices;
add to pumpkin mixture and mix well. Pour into greased and floured
jelly roll pan.
Bake for 20 to 25 minutes. Cool.
Beat together the cream cheese,
butter, and vanilla extract, gradually add powdered sugar.
Frost cooled cake. Cut into bars.
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Pumpkin Bread
3 c. sugar
1 c. oil
4 eggs, beaten
1 (16 oz can) pumpkin
3 1/2 c flour
2 tsps baking soda
2 tsps salt
1 tsps baking powder
1 tsp nutmeg
1 tsp allspice
1 tsp cinnamon
1/2 tsp cloves, ground
2/3 c. water |
Cream sugar and oil together. Now add eggs
and pumpkin and mix well. Sift the dry ingredients together.
Alternating the dry ingredients with the water add to pumpkin
mixture.
Pout into two well greased loaf
pans. Bake at 350* for 1/ 1/2 hours. Let stand for 10 minutes,
then remove from pan and cool.
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Chicken Pumpkin Chili
2 tbsp olive
oil
2 cups onion - chopped
2 cups red bell pepper - chopped
3 tbsp jalapeno - minced
1 clove garlic - minced
1 cup beer
1 cup chicken broth
1/4 cup ripe olives - sliced
3 tbsp chili powder
1 teaspoon ground coriander
1/2 teaspoon salt
29 ounces canned tomatoes with their juice- chopped
1 pound boneless, skinless chicken breasts- cubed
2 cups cooked pumpkin or butternut squash - peeled, cubed
2 tbsp cilantro - chopped
1 tbsp cocoa powder
16 ounces canned pinto beans - drained
6 tbsp scallions - sliced
1 1/2 ounces cheddar cheese - shredded
6 tbsp sour cream
Heat the oil in a Dutch
oven over medium heat. Suate the onions until
lightly browned - -about 8 minutes.
Add the bell pepper, jalapeno and garlic. Saute for 5 minutes
more.
Add the beer, broth, olives, chili powder, coriander, salt, tomatoes
and
chicken. Bring the mixture to a boil, reduce the heat, cover
partially and
simmer for 15 minutes.
Stir in the pumpkin, cilantro, cocoa and beans. Cook for 5 minutes.
Serve in individual bowls, topped with the cheese, sour cream
and
scallions.
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Halloween
Recipes for the Kiddos
Mary's Little Lamb - Graphic Garden
- Graphics by Irene
Copyright © Ulla-Jane - 2001
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