| PUMPKIN CHIPS |
| Preparation : |
1. Preheat your deep-frying oil to 375 degrees.
2. Peel a pie pumpkin. Using a food processor, mandolin slicer, or rotary
slicer, slice the pumpkin into thin slices—not more
than 1/8-inch thick.
3. Fry the chips a few at a time. Drain on paper towels. Salt to taste. |
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| HALLOWEEN PUMPKIN COOKIES |
Ingredients :
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 |
| Preparation : |
| 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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| MAKE-A-FACE PUMPKIN COOKIES |
Ingredients :
1 1/2 cups bisquick® baking mix
1/2 cup packed brown sugar
1/2 cup canned pumpkin
1 1/2 teaspoons ground cinnamon
1 teaspoon vanilla
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 egg
Assorted candies (licorice candy,
candy-coated peanut butter candies, candy
coated chocolate candies) |
| Preparation : |
Place waxed paper on microwavable plate. Mix all
ingredients except candies until very soft dough forms.
Drop dough by 2 rounded tablespoonfuls onto waxed paper; spread to make
3-inch circles. Makes 3 cookies at a time. Decorate with candies to make
monster faces.
Microwave uncovered on High 1 minute. Turn plate 1/2 turn. Microwave 30
seconds to 1 minute longer, checking once or twice until cookies are puffed
and dry.
Slide waxed paper with cookies onto wire rack. Cool 5 minutes; remove
cookies waxed paper to wire rack. Repeat with remaining dough. 9 or 10
cookies.
NOTES : Time Saver: Use microwavable paper plates, and line them with
waxed paper or parchment paper.
Serve with: Decorating these cookies is a perfect activity for kids at a
Halloween party. Serve with "brain juice: Add red cinnamon candies to hot
apple juice, and stir until melted. |
| |
| HALLOWEEN CUP CAKES |
| Preparation : |
| 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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| SUGAR
COOKIE PUMPKINS |
Ingredients :
1 cup butter or margarine, softened
1 cup sugar
3 eggs
1 teaspoon
vanilla
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon
baking powder
1 cookie decorator (in a 4 1/2 -ounce pressurized can) |
| Preparation : |
| In
a large bowl with an electric mixer, blend together the butter and sugar. Add
the eggs, vanilla, and 1 cup flour and mix well. By hand, fold the remaining flour,
the baking soda, and the baking powder. Refrigerate for at least 2 hours. Preheat
oven to 375 degrees. Lightly grease a large baking sheet. On a lightly floured
board, roll out the dough until it is 1/8 inch thick. Cut out the cookies with
a pumpkin shaped cookie cutter and place them on the baking sheet. Bake for 8
to 10 minutes, until lightly browned. Remove from the oven and let cool thoroughly
before decorating. Makes 2 to 3 dozen cookies |
| PUMPKIN BREAD |
Ingredients :
1/3 cup vegetable oil
1/2 teaspoon
ground cloves
1 cup fresh or canned pumpkin puree
3 eggs 1 cup sugar
2 teaspoons ground cinnamon
1/2 cup raisins
2 1/3 cups Bisquick
Pinch
of ground nutmeg (optional) |
| Preparation : |
| Preheat the oven to 350 degrees. Grease a 9- by 5-inch loaf
pan. In a large bowl, mix all the ingredients together with a wooden spoon. Pour
the mixture into the prepared pan. Bake for 45 minutes. Test with a knife-if the
knife comes out clean, the bread is ready. If not, put back in the oven for another
5-10 minutes. Cool before removing from the pan. Keep in a plastic bag, in a cover
dish in a cool location or in the refrigerator. When you are ready to serve, cut
into slices, then cut out slices with a pumpkin-shaped cookie cutter and spread
with cream cheese or jam. Serves 12 to 18 |
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