Pumpkin seeds must be completely dried out in the oven before combining with spices. Whether for cooking or carving, choose an unblemished pumpkin that feels heavy for its size; it will store well, uncarved, at room temperature, for up to a month.
•1 medium pumpkin
•5 tablespoons sugar
•1/4 teaspoon salt
•1/4 teaspoon ground cumin
•1/4 teaspoon ground cinnamon
•1/4 teaspoon ground ginger
•Pinch of cayenne pepper, to taste
•1 1/2 tablespoons peanut oil
1.Preheat oven to 250 degrees. Line a baking sheet with parchment paper. Cut pumpkin open from the bottom, removing seeds with a long-handled spoon. Separate flesh from seeds, and reserve the flesh for another use. . Pumpkin should yield 1 cup seeds. Spread seeds on parchment in an even layer. Bake until dry, stirring occasionally, about 1 hour. Let cool.
2.In a medium bowl combine 3 tablespoons sugar, salt, cumin, cinnamon, ginger, and cayenne. Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and remaining 2 tablespoons sugar. Cook until sugar melts and pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer to bowl with spices, and stir well to coat. Let cool. These may be stored in an airtight container for up to 1 week.
Pumpkin Butter
Here's a recipe that my mother used for years and since Yule isn't that far away, I thought y'all might like to make some of this for gifts. It's not hard to make and it really is yummy.
1/4 c. dark brown sugar, packed
1 1/2 c. pumpkin
1/2 t cinnamon
1/4 t. nutmeg
1/4 t. ginger
1/2 allspice
1/4 c. water
2 T. sugar
Add a little bit of the above mixture to whipped cream to garnish this pumpkin butter.
Combine the two sugars, water, allspice, ginger, cloves, nutmeg and cinnamon in a 4-cup glass measuring cup. Mix well and then put in the microwave (my additions... lol) on high for 3 minutes. Add pumpkin and mix well and put back in the micro on high for about 5 minutes. Let cool and then refrigerate.
Makes about 2 cups. For gifts, add the "butter" to decorative jars, seal, and label.
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Sanhain Party cider
1 gallon apple cider
1 1/2 T cinnamon
1 1/2 t ginger
1 1/2 t nutmeg
1/2 c or more powdered sugar to taste
1/2 c Hot Damn Liqueur
Combine cider, spices & sugar in large pot.
Simmer slowly on low heat for 15 minutes, stirring occasionally.
DO NOT BOIL.
Add Hot Damn Liqueur to cider.
Serve warm.
******
Homemade Hot Damn
HOT DAMN
- 2 cinnamon sticks
- 4 whole cloves
- 2 tsp ground coriander seed
- 2 c vodka
- 1 c brandy
- 1 c simple syrup
SIMPLE SYRUP
- 1 c sugar
- 1/2 c water
|
1.
Liqueur Steep all spices in alcohol for 3 weeks. Strain and filter
until clear and add sugar syrup to taste. Let stand 1 week and its ready
to serve. Makes 2 pints
2.
Simple syrup recipe Bring sugar and water to simmer in small saucepan
over medium heat and cook until sugar dissolves, about 3 minutes.
Transfer syrup to airtight container and refrigerate until needed. 3. you might want to add some red food coloring after you get the flavor right and then package it in pretty bottles.
4. Option #2 Cinnamon Liqueur for each cup vodka add a cinnamon stick and allow to sit 3 weeks. Then strain and add the simple syrup and allow to sit another week and serve.
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Flat Cats
1 package (20 oz.) refrigerated sugar cookie dough
1 To 2 Tbsp. flour
red cinnamon candies
seedless strawberry jam
Directions:
Preheat oven to temperature specified on package. Sprinkle flour on a clean, flat surface and roll out cookie dough slightly thicker than what the package calls for. Then, using butter knife, cut out cookies in the shape of a flattened cat. Use a large spatula to carefully transfer cookies to cookie sheet. Bake according to package directions. While they are cooling, count out enough cinnamon candies to put two eyes and a nose on each cat. Carefully flatten between the front and back of two spoons and set aside. Allow the cookies to cool on the cookie sheet for about 3 minutes and then press in eyes and nose. Transfer to wire rack to continue cooling. Dribble jam here and there on each cookie for blood.
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Chocolate spiders
12 oz Twizzlers; chocolate flavor
4 oz milk chocolate candy melts
Cut twizzlers into 1 1/2 inch pieces. Slice each piece in half lengthwise. On waxed paper, place 4 legs (pieces) on each side and then drop 1 tsp melted candy in middle for body. Use a toothpick to smooth to uniform circle and connect all candy pieces. Cool completely before removing from waxed paper. Yield: 2 dozen
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Great ghost - pumpkin Cookies
2 cups flour
1 cup quick oats, un-cooked
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 cup butter or margarine -- softened
1 cup brown sugar -- packed
1 cup granulated sugar
1 egg, slightly beaten
1 tsp. vanilla
1 cup Libby's solid-pack pumpkin
1 cup semi-sweet morsels
Preheat oven to 350 degrees F. Combine flour, oats, baking soda, cinnamon and salt; set aside. Cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in morsels. For each cookie, drop 1/4 cup dough onto lightly greased cookie sheet; spread dough into a ghost shape using a thin metal spatula. Or make a quick ghost pattern of heavy paper. Make 2 or three poses for realism. Bake 20-25 minutes, until cookies are firm and lightly browned. Remove from cookie sheets; cool on racks. Spread with white royal icing. Trim brown face features with tube-icing. Yields 19-20 large cookies.
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Halloween crispy candy corn treats
1/2 cup butter
10 cups crispy rice cereal
9 cups miniature marshmallows
2 cups mixture of candy corn and Indian candy corn
3/4 cup miniature chocolate chips
candy pumpkins
orange food coloring
Melt butter and marshmallows; stir until smooth. In a large bowl, mix rice cereal, candy corn and miniature chips together. Add orange food coloring to marshmallow mixture, or squirt over cereal in bowl.Add marshmallow mixture to cereal mixture; stir quickly to combine. Spread on a large buttered jelly roll pan; press with buttered hands. While warm, press on candy pumpkins spaced 1 to 1/2-2 inches apart.Refrigerate and cut into squares.
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Night crawlers
12 large apples
boysenberry jam
4 Tbsp. butter
12 gummy worms
Preheat oven to 350 degrees F. Core apples from stem end to 1/2 inch from bottom. Stuff each hole with 1 tsp jam and butter. Place in a pan and bake uncovered for 35-45 minutes. Remove apples let stand for 15 minutes. Set each apple in a bowl and spoon syrup from baking pan around it. Insert a gummy worm with half its body protruding.
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Witches brew with hand
1 (10 oz) package frozen raspberries, thawed
2 1/2 cups cranberry juice
2 envelopes unflavored gelatin
2 liters ginger ale
2 liters sparkling apple cider (non-alcoholic)
6 Gummi Snakes candy
To make the frozen hand: Wash and rinse the outside of a new latex
dish-washing glove. Turn glove inside out and set aside. In a 4-cup
measuring cup, combine the thawed raspberries and cranberry juice.
Pour 2 cups of the raspberry mixture into a small saucepan. Sprinkle
the gelatin over and let stand 2 minutes. Warm over low heat,
stirring constantly, just until gelatin dissolves. Mix back into the
reserved raspberry mixture in the measuring cup.
Pour raspberry mixture into the inverted glove. Gather up the top of
the glove and tie securely with kitchen twine. Freeze until solid,
several days if possible.
To serve: Carefully cut latex glove away from frozen hand. Place
frozen hand, palm side up, leaning against side of a large punch bowl.
Pour in ginger ale and sparkling cider. Garnish with gummy snakes.
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Caramel pecan spiders
A great creapy halloween treat
1 1/2 cups toasted pecans
1 cup heavy cream
1 cup granulated sugar
1/2 cup light corn syrup
1 teaspoon vanilla extract
2 tablespoons unsalted butter, in pieces
1/4 teaspoon salt
5 ounces thin black licorice strands, cut into 2-inch pieces
6 ounces semisweet chocolate, chopped
4 ounces milk chocolate, chopped
Chocolate curls or jimmies, optional
Line 2 baking sheets with waxed paper and lightly spray with
nonstick spray.
Mound 30 small clusters of pecans, about 3 or 4 pecans each, spaced a
couple inches apart on the pan.
Make caramel: Warm the cream over low heat and keep warm while you
cook the sugar.
Put the sugar and corn syrup and in a deep, heavy-bottomed large
saucepan.
Cook over medium heat, stirring occasionally until the sugar
dissolves.
Stop stirring, raise heat to medium-high, and simmer until the sugar
reaches the hard crack stage, or 305 degrees F on a candy
thermometer, about 7 minutes.
Whisk the butter and salt into the sugar mixture.
Gradually pour in the cream and vanilla taking care since the mixture
will bubble up.
Reduce the heat to medium and continue to cook, stirring
occasionally, until the sugar reaches soft ball stage, 240 degrees F
on the thermometer, about 5 minutes more.
Immediately remove from the heat and cool for a minute.
Ladle a couple tablespoons of warm caramel over some of the nut
clusters, to make the spider bodies.
Then press 6 pieces of licorice into the warm caramel to make the
legs.
Repeat with the remaining caramel and licorice.
(It's helpful to have an extra hand here, since the caramel can set
quickly.
If caramel hardens, warm over very low heat. )
Let spiders cool 15 minutes.
~
Meanwhile, put the chocolates in a medium heatproof bowl.
Bring a saucepan filled with 1-inch or so of water to a very slow
simmer; set the bowl over, but not touching, the water.
Stir the chocolate occasionally until melted and smooth.
(Alternatively, put the chocolate in a medium microwave-safe bowl.
Melt at 50 percent power in the microwave until soft, about 1 minute.
Stir, and continue heat until completely melted, 2 to 3 minutes
more.)
~
Spoon about 1 tablespoon of melted chocolate on top of each spider.
Sprinkle with jimmies or chocolate curls, if desired.
Let cool until firm.
******
Ghost Poop
* 1 16-oz. tub frozen dessert topping, thawed
* 12 - 14 oz. chocolate syrup
* 1 C. mini marshmellows
* 1/4 C. chopped walnuts (optional)
* 1/4 C. shredded coconut
* 1/4 C. chocolate chips
* 1/4 C. candy corn, chopped
Put the thawed dessert topping in a large bowl, and gradually add the chocolate syrup. Mix while adding, so that the topping turns your preferred shade of brown. Use a little more or a little less syrup, depending on how dark and chocolatey you want your Ghost Poop.
Once your whipped topping is the right revolting color, add the marshmellows, nuts (if you're using them), coconut, chocolate chips and candy corn.
Cover the bowl and refrigerate overnight, so your Ghost Poop can firm up.
Serve in a big decorative bowl with a large spoon.
******
Samhain ~ halloween is upon us.As you plan you parties and rituals here are some drinks to concider.
True Blood Martini
•2 oz. raspberry vodka
•4 fresh raspberries (frozen are okay considering the season)
•2 oz. black plum puree
•splash of lime juice (fresh if possible)
•lime wedges for garnish
•¼ oz. simple syrup
1.Muddle the raspberry, lime wedge, plum puree and simple syrup in a pintglass (over ice).
2.Add vodka.
3.Strain into a blood rimmed martini glass.
4.Garnish with lime and raspberry.
Witch's Potion
•1 6 oz. package lime green gelatin
•2 cups boiling water
•3 cups cold pineapple juice
•1 - 2 liter bottle chilled 7-up or ginger ale
•2 cups chilled vodka (this can be left out for non-alcoholic drinks)
Additional Equipment:
1 large black plastic cauldron (available at party or craft stores)
1 punch bowl that can fit inside the cauldron
1 plastic monster costume hand, sterilized
1 block dry ice (available at Walgreens and grocery stores)
1.Pour the lime gelatin into a big bowl.
2.Slowly stir in boiling water for at least 2 minutes, or until the gelatin is completely dissolved.
3.Stir in pineapple juice.
4.Let cool to tempid or room temperature.
5.Using bbq tongs, place the block of dry ice in the bottom of the cauldron. DO NOT TOUCH DRY ICE, IT WILL BURN SKIN. Use a hammer or ice pick to cut block into smaller chunks, if necessary.
6.Fill the cauldron with a few inches of water, enough to just cover the dry ice. It will begin to become smokey/steamy.
7.Place the punch bowl inside the cauldron, on top of the dry ice. The cauldron will appear to be magically smoking.
8.Entrap the monster hand between the cauldron and the punch bowl, squeezing it tight so the hand appears to be reaching out of the mist for help.
9.Carefully pour the drink mixture into the punch bowl. Slowly add the chilled vodka and lemon-lime soda or ginger ale. Stir gently to mix.
Banchee:
•1/2 oz. Creme de Cacao, white
•1 oz. Liqueur, banana
•1 1/2 oz. Cream
In a mixer, filled with ice, pur the creme de cacao, the banana liquer and the cream. Shake vigorously and strain into glass.
Swamp Water
•1 1/2 oz. Spiced rum (like Captain Morgan)
•10-12 Fresh mint leaves
•1 tbsp. Brown sugar
•1/2 of a Lime, juice of
•2 oz. Club soda
•Splash of Cola
•10-15 Fresh blueberries (optional)
1.Muddle the brown sugar, mint leaves and lime juice with a muddler, like a mojito.
2.Add ice
3.Add rum, club soda and cola.
4.Garnish with fresh blueberries.
Source: An unnamed college dorm room.
The Ghostly Russian
•1.5 oz. Vanilla Vodka
•.5 oz. Godiva Chocolate Liqueur
•.5 oz. half-and-half
•.5 oz. simple syrup
1.Add all ingredients to a shaker filled with ice.
2.Shake to combine, and strain into a chilled cocktail glass rimmed with white chocolate.
3.Garnish with white chocolate sauce or kisses.
Source: Christina Smith, Chocolate Martini
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Spicy Pumpkin Cookies
Wonderful spicy iced pumpkin cookies that both kids and adults love!"
Original recipe yield 3 dozen
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
---
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
*****
Samhain Snickers Apple Salad
A great Samhain salad as Samhain is all about Apples and apple magick. as the last of three harvests
6 full size Snickers candy bars
6 tart apples, cored
8 ounces cream cheese, room temperature
1 jar marshmallow cream
12 ounces frozen whipped topping, thawed
Chop the candy bars and the apples. Set aside. In a large mixing bowl
mix together the cream cheese and marshmallow cream. Use an electric
mixer to blend the two together until smooth. Mix in the candy and the
apples by hand, and fold in the whipped topping.
*********
Glowing Pumpkin Cookies
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon milk
Orange and green food coloring
1 (5.5-ounce) package lemon drop candy, crushed*
Preheat oven to 350*F (175*C). Cover 3 baking sheets with foil; set aside.
In a medium bowl, combine flour, baking powder and salt,
Mixing well; set aside. Cream butter and sugar together until light and fluffy.
Add egg and vanilla and mix well. Stir in flour mixture.
Add milk if batter is too stiff.
Tint all but 1/8 of dough orange and tint remaining dough green.
Roll 1-inch balls from the orange dough and flatten with the
Bottom of a sugar coated glass. Place on prepared baking sheets.
Roll stems out of the green dough and attach to the top of the " pumpkin".
Carefully cut out wide spaces for the eyes, nose and mouth with a sharp knife.
Fill holes in with the crushed lemon candy.
(Candy will melt when baked) Bake 8 to 10 minutes or until done.
Do not allow to brown. Allow to cool for 10 minutes and carefully
Peel off foil. Makes about 3 dozen.
*Crush lemon drops in food processor with a little powdered sugar.
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