October 2008 - Halloween Treats

October 2008

Halloween Treats!

At the home of: Shana Hart

Pumpkin Stew

From the Kitchen of: Becky Maher

1 small/medium pumpkin

1 medium onion

2 lbs ground beef

2 Tbsp soy sauce

1 Tbsp brown sugar

1 can cream of mushroom soup

1 1/2 cups cooked rice (2 1/2 works too)

8 oz can sliced water chestnuts

4 oz can mushrooms (if desired)

Cut top off pumpkin and clean out. Draw face. Brown meat and add all ingredients in pan. Stir & simmer for 10 minutes. Put in pumpkin with top on it. Bake for 1 hour at 350 degrees. Serve from pumpkin.

Taffy Apple Salad

From the kitchen of: Angela Rivers

1 large can crushed pineapple (save juice)

2 cups mini marshmallows

1 Tbsp flour

1/2 Tbsp white vinegar

2 cups diced granny smith apples

1/2 cup sugar

1 egg, beaten well

16 oz Cool Whip

1 1/4 cup spanish peanuts

Drain pineapple and combine with marshmallows. Let stand in refrigerator overnight. In saucepan over medium heat mix together and cook until thick the pineapple juice, sugar, flour, egg, and vinegar. Refrigerate overnight. The next day take sauce and mix with Cool Whip. Add remaining ingredients and chill for several hours.

Pumpkin Roll

From the kitchen of: Sherri Zucker

3/4 cup flour

1 cup white sugar

1 tsp baking soda

2 tsp pumpkin pie spice

1 cup pumpkin puree

3 eggs

1 tsp lemon juice

2 Tbsp powdered sugar

8oz package cream cheese, softened

1/4 cup butter

1 tsp vanilla

1 cup powdered sugar

Preheat oven to 375. Grease and flour a 13x9 jelly roll pan or cookie sheet. (may also use parchment paper instead of greasing pan) In a large bowl mix flour, sugar, soda, spice. Stir in pumpkin, eggs and lemon juice. Pour mixture into prepared pan and spread evenly. Bake at 375 for 15 minutes. Lay a damp towel on the counter and sprinkle with powdered sugar, turn the cake onto the towel. Carefully roll towel up lengthwise with the cake in it. Place cake in the towel on a cooling rack and let cool for 20 minutes. 

Make the icing: In a medium bowl blend cream cheese, butter, vanilla, and sugar with electric mixer. When cake has cooled unroll it and spread icing onto it. Immediately re-roll (without towel) and wrap with plastic wrap. Keep refrigerated and cut into slices just before serving.

Stacy's Sugar Cookies

From the kitchen of: Stacy Hart

1 1/2 cups shortening

2 1/2 cups sugar

6 eggs

1 tsp salt

1 tsp baking powder

1 tsp almond or vanilla extract

6 cups flour

Mix shortening and sugar. Mix in eggs until blended. Add salt, baking powder and extract. Add flour. Do not over mix or cookies will not be soft. Refrigerate 1 hour or more. Preheat oven to 350. Roll out dough about 1/8" thick. Cut out with cookie cutters or glass. Bake for 9 minutes. do not turn the cookies brown or they will be tough/crunchy. Let cool completely. Frost/decorate.

Apple Crisp

From the kitchen of: Becky McKenna

8 cups peeled & sliced apples

2/3 cup flour

2 cups oatmeal

1 cup brown sugar

1 tsp salt

2 tsp cinnamon

1/2 cup melted butter

Put apples in ungreased 13x9 pan. Combine all dry ingredients and mix melted butter. Pour over apples. Bake at 375 degrees for 30 minutes.

Pond Water

From the kitchen of: Shana Hart

2 packages grape Koolaid

1 quart high-pulp orange juice

Add water per KoolAid instructions. Sugar to flavor (about 3 cups).

To make sugar free use orange-flavored Crystal Light.

Spooky Purple Ghost Cupcakes

From the kitchen of: Tiffany Pringle

1. Get in car.

2. Go to Safeway

3. Pick up box of Spooky Purple Ghost Cupcakes

4. Pay cashier

5. Take home and enjoy!