Re: Halloween-Fall Recipes
Pumpkin Gobs
Cookie:
2 c. shortening
2 c. sugar
2 c. canned pumpkin
2 eggs
4 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
Frosting:
1 Tbsp. vanilla
1 lb. powdered sugar
1 stick butter, softened
8 oz. cream cheese, softened
Cream shortening, sugar and pumpkin together. Add eggs and mix well. Add sifted dry igredients. Drop from spoon onto cookie sheet. Bake at 375° for 10-12 minutes.
Beat frosting ingredients until smooth. Frost cookies after they have cooled.
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Pumpkin Crunch Cake
Serving Size : 12 Preparation Time :1:00
1 15 0unce Canned pumpkin
1 large evaporated milk
1 1/2 cups sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
4 eggs
1 boxed yellow cake mix -- use dry
1 cup pecans -- chopped
2 sticks margarine -- thinly sliced
Preheat oven to 350°. Into a large mixing bowl put: canned pumpkin, milk, sugar, pumpkin pie spice, salt and eggs. Mix well. Grease a 13x9 pan and pour pumpkin mixture into it. Sprinkle yellow cake mix over. Sprinkle pecans over. Lay thinly sliced margarine over all. Bake 350° for 50-55 minutes.
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Haystacks
2 cups semisweet chocolate chips
2 cups butterscotch chips
(For a more fall like color just use 4 cups of butterscotch and omit
chocolate)
12 ounces peanuts
5 (5 ounce) cans chow mein noodles
Melt the chips in a saucepan on low heat. Stir in the nuts and the noodles. Then drop by teaspoonfuls onto waxed paper-lined cookie sheet. Cool and then store covered in the refrigerator.
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Pumpkin Spread
4 c. powdered sugar
16 oz. softened cream cheese
1 can pumpkin pie mix (solid pack)
2 tsp. cinnamon
1 tsp. ground ginger
Combine sugar and cream cheese until well blended. Add remaining ingredients and mix well. Refrigerate in air tight container. Serve with ginger snap cookies.
Apple Pie Bars
Crust:
2 1/2 cups flour
1 Tbs. sugar
1 tsp. salt
1 c. shortening
1 egg yolk in 2/3 c. (fill with milk)
Filling:
apples
1 1/2 cups sugar
1 tsp. cinnamon
2-3 TBS. flour
Topping:
egg white
Combine 4 ingredients, then add milk mixture. Divide in half and roll out and put in a jelly roll pan. Cover with apples, sliced. Mix 1 1/2 cups
sugar (may need to use less depending on apples), 2-3 Tbs. flour and 1 tsp. cinnamon. Mix and sprinkle over apples. Add second crust. Beat egg white and brush on top. Bake at 350° for 1 hour. When it comes out of oven, drizzle with a powdered sugar glaze.
Pumpkin Dessert
1 cup flour
1/2 c. oatmeal
1/2 c. brown sugar
1/2 c. soft butter
Mix until crumble, Press into 9x13 pan. Bake at 350 for 15 minutes.
1 can pumpkin
1 can evaporated milk
2 eggs
3/4 c. sugar
pinch of salt
1 tsp. cinnamon
1/2 tsp. nutmeg
pinch of all spice
Mix well and pour on crust and bake 20 minutes at 350°
Topping
1/2 c. chopped pecans
1/2 c. brown sugar
2 TBS. butter
Sprinkle over filling and return to oven and bake 20 minutes. Serve with whipped cream or ice cream.
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Easy Apple Dumplings
1 tube (8 ounces) refrigerated crescent rolls
2 medium apples, peeled and quartered
1 cup sugar
1 cup 7 up/Sprite/Mt. Dew
1/2 cup butter or margarine
1/4 tsp. nutmeg
1/2 teaspoon cinnamon
1 TBS. sugar
DIRECTIONS
Unroll crescent dough and separate into eight triangles. Roll up one apple wedge in each triangle; pinch edges to seal. Place in a greased 8-in. square baking dish.
In a small saucepan, bring sugar, soda pop and butter to a boil. Pour over dumplings (dumplings will float to the top). Sprinkle with cinnamon
mixture Bake, uncovered, at 350° for 20-25 minutes or until golden brown.
Serve warm. Yield: 8 servings
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FALL HAVEST CAKE
1-1/2 CUPS SUGAR
1/2 CUP FIRMLY PACKED BROWN SUGAR
2 TSP CINNAMON
1/2 TSP SALT
1/4 TSP NUTMEG
1/4 TSP GROUND GINGER
2 TSP BAKING SODA
1 CUP OIL
1/2 TSP VANILLA EXTRACT
4 EGGS
2 CUPS FLOUR, SIFTED
1 CAN PUMPKIN
1 LARGE APPLE, PEELED AND CHOPPED
1/2 CUP PECANS, CHOPPED
ICING:
3-1/2 CUPS CONFECTIONER'S SUGAR, SIFTED
1/2 CUP BUTTER, SOFTENED
1 (8OZ) PKG CREAM CHEESE, SOFTENED
2 TSP VANILLA EXTRACT
MIX SUGARS, SPICES, BAKING SODA, OIL, VANILLA AND EGGS. ADD FLOUR, 1/2 CUP
AT A TIME. BEAT AFTER EACH ADDITION. MIX IN PUMPKIN. STIR IN APPLE AND NUTS BY HAND. POUR INTO A GREASED AND FLOURED BUNDT PAN. BAKE 70 MINUTES AT 350 DEGREES. COOL, 20 MINUTES IN PAN, THEN REMOVE AND COOL ON RACK UNTIL COOLED COMPLETELY. FROST WITH ICING.
TO MAKE ICING; COMBINE VANILLA, BUTTER AND CREAM CHEESE. BEAT WELL. ADD CONFECTIONER'S SUGAR AND BEAT UNTIL LIGHT AND FLUFFY. FROST COOLED CAKE. REFRIGERATE UNTIL JUST BEFORE SERVING
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BLACK BEAN SOUP
2 CANS BLACK BEANS, RINSED AND DRAINED
1 CAN STEWED TOMATOES OR MEXICAN STEWED, CUT UP
1 CAN DICED TOMATOES OR DICED WITH GREEN CHILIES
1 CAN CHICKEN BROTH
1 CAN MEXICORN, DRAINED
2 CANS CHOPPED GREEN CHILIES
4 GREEN ONIONS, THINLY SLICED
2-3 TBSP CHILI POWDER
1 TSP GROUND CUMIN
1/2 TSP DRIED MINCED GARLIC
IN A SLOW COOKER, COMBINE ALL INGREDIENTS. COVER AND COOK ON HIGH FOR 4-5
HOUR OR UNTIL HEATED THROUGH.
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Beef & Black Bean Soup
1 pound ground beef
2 cans (14-1/2 ounces each) chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
8 green onions, thinly sliced
3 medium carrots, thinly sliced
2 celery ribs, thinly sliced
2 garlic cloves, minced
1 tablespoon sugar
1-1/2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 cans 915 ounces each) black beans, rinsed and drained
1-1/2 cups cooked rice
In a skillet over medium heat, cook beef until no linger pink, drain. Transfer to a slow cooker. Add the next 12 ingredients. Cover and cook on
high for 1 hour. Reduce heat to low; cook for 4-5 hours or until vegetables are tender. Add the beans and rice; cook 1 hour longer or until heated
through. YIELD: 10 servings (2-1/2 quarts).
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HOT MULLED WINE
3 cups water
14 whole cloves
2 cups sugar
Zest from one lemon **see note
2 cinnamon sticks, broken into pieces
2 bottles of semi dry red wine
Boil water, sugar, lemon zest, cloves and cinnamon sticks for 10 minutes.
Strain out the spices and add the 2 bottles of wine. Heat gently and do not boil. At this point, I like to add mine to a crockpot set on the lowest setting. Serve warm in mugs or Iris coffee classes.
**notes: you can also squeeze some of the fresh lemon juice in the mixture if you prefer a more citrus flavor.
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Indiana Corn Casserole
1 pound bacon
1/2 cup butter
1/2 medium onion, chopped
1/2 cup chopped celery
1 red pepper, chopped
1 green pepper, chopped
5 tablespoons all-purpose flour
2 cups sour cream
2 pounds fresh corn (or frozen corn, thawed)
Salt and pepper
1 tablespoon chopped parsley
Step 1 Heat the oven to 350°. Cook the bacon, then chop it into bite-size pieces and set it aside.
Step 2 Melt the butter in a large pot over medium heat. Sauté the onion, celery, and peppers until soft. Stir in the flour, then the sour cream, until well combined. Add the corn and most of the bacon bits and season with salt and
pepper.
Step 3 Pour the mixture into a 9- by 13-inch baking dish and sprinkle on the remaining bacon bits and the parsley. Bake for 30 to 45 minutes, until lightly browned. (Note: for a lower-fat version of this casserole, use half the bacon, butter, and flour). Serves 6 to 8.
AMISH PUMPKIN PANCAKES
1 c. flour
Pinch baking soda
2 tbsp. sugar
1/4 tsp. cinnamon
1/8 tsp. ginger
1/8 tsp. nutmeg
1 egg well-beaten
1 1/4 c. milk
2 tbsp. melted shortening
1/2 c. canned pumpkin or mashed sweet potato, cooked
Combine flour, soda, sugar and spices. Combine egg, shortening, pumpkin and milk; add to flour mixture, beating until smooth. Bake on hot, lightly greased griddle, turning only once. Serve hot with butter and syrup or powdered sugar.
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Halloween Snack Mix
This tastes like a PayDay Candy bar when you eat a handful!
1 jar of dry roasted nuts (16 oz)
1 bag Candy Corn or Indian Corn (24 oz)
Pour into a large bowl and mix. Serve in small bowls. I put 2 cups into snack bags and hand out to office staff. They love this.
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