Archive for the ‘Halloween’ Category
1-2 handfuls of pumpkin seeds
pinch of sea salt or few drops of soy sauce
Procedures : Gently rinse the seeds, drain in a strainer for 5 to 10 minutes, and place in a dry skillet. Gently stir the seeds over a medium flame for 5 to 10 minutes, picking up the pan by the handle and shaking it from time to time. When done, seeds will have darkened slightly, turned crisp, and give a delightful, fragrant aroma. Toward the end of roasting, lightly season with sea salt or soy sauce to make them more digestible and delicious
2 oz unsweetened chocolate
1 1/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoons salt
1/4 cup margarine
1 cup sugar
1 egg; beaten
1 teaspoon vanilla
red hot candies
Procedures : Preheat oven to 375?F. Lightly grease a 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 and sugar until creamy. Stir in egg, vanilla and chocolate. Add flour mix and mix all well, forming a stiff dough. To make spiders, shape a 2″ flat oval for the body. Make the spiders head by flattening a circle about 1/2″ wide. Shape dough for 8 legs, each 2″ long and less than 1/4″ wide. Attach the head and legs to the body. Use red candies for the eyes. Bake in 375?F oven for 5-8 minutes. Let spiders cool on baking sheet to avoid breaking when removing
1/2 c Honey
2/3 c Butter, margarine, or lard
1 ts Vanilla extract -OR- peppermint extract
2 c Whole wheat flour
1/3 c Cocoa powder
1/4 c Honey
1/4 c Molasses
2/3 c Butter or margarine, or lard
2 1/3 c Whole wheat flour
Ginger, cinnamon, cloves – to taste (maybe 1/2 tsp each)
Procedures : Mix-ins
Coconut; (tapeworms) – Chocolate chips – Butterscotch chips – Peanut butter chips – Spaghetti or ramen noodles – cooked – (roundworms) – Corn – Peanuts – dinner mints (“puffy pastel things”; * -find at Chinese restaurants) NOTE: “puffy pastel things are to look like the cat ate styrofoam packing pellets-
To make: microwave the honey till it bubbles (about 1 minute). Add the butter, (I’ve been told using lard makes for a more realistic texture and softer cookie) and the molasses, if any. Add the egg, mix well, then mix in all the other stuff. Add mix-ins of your choice to some or all of the batter.
Chill 1 hour in the freezer or several hours in the fridge. Roll dough logs of random length and the diameter of cat poops. Roll logs in grape- nuts and bake at 350?F till done (maybe 10 to 15 minutes but with my flaky oven you never know).
Serve in a disposable cat litter box on a bed of grapenuts, with a cat litter scoop. I hear you get lovely effects by decorating the box and scoop with melted chocolate or pudding. I imagine brown sugar might work as a substitute for the new clumping litters, but I havent tried it. This recipe worked especially well at the halloween party where the table was already decorated with plastic flies.
Halloween Pumpkin Pie Recipe
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I not only make this with my leftover Jack O’Lantern from Hallowe’en, but I also try to get any whole pumpkins that were used for decoration at various places as well.
To prepare the pumpkin meat:
Cut open pumpkin and clean out seeds and all stringy meat. If using a left over jack o’lantern, cut away any rotten or burned meat. Don’t forget the flesh on the lid!
Place oven rack on bottom level. Preheat oven to 300?F. Place whole pumpkin with lid in place on a baking sheet in the oven and bake for at least an hour, or until pumpkin begins to collapse. Remove and allow to cool to a workable temperature.
Scrape all flesh away from the skin and mash fine; use a ricer if you have one.
Put several cups of mashed meat into a cheesecloth, twist cloth around meat and squeeze out excess moisture. Place into a zippered storage bag, pressing out all of the air before sealing overnight in the refrigerator. Measure out pumpkin meat for recipes next day. I usually get enough meat for five to ten pies, depending on how large my jack o’lantern was. If you have more meat than needed for the number of pies you wish to make, store the measured amount for one pie in a quart size zippered freezer bag, pressing the meat to about an inch thickness throughout the bag as you squeeze out the air before sealing and toss in the freezer. You will have fresh frozen meat for pumpkin pie through the holiday season!
Per 10″ graham cracker pie crust
1 1/2 cups pumpkin meat
3 medium (no larger) eggs
1 cup canned evaporated milk (not sweetened condensed)
1 cup light golden brown sugar
3/8 tsp. salt (I use kosher salt, but any is fine)
3/8 tsp. ground ginger
3/8 tsp. ground nutmeg
1 1/2 tsp. ground cinnamon (I use a coffee grinder to grind a fresh stick of cinnamon)
1/4 tsp. ground cloves
Procedures : Preheat oven to 375?F
Evenly brush sides, then bottom of a prepared graham cracker pie crust (I use a store bought one, have to cheat somewhere!) with one beaten egg yolk with a soft pastry brush. Bake crust for 5 minutes in preheated oven. (Put the leftover egg white plus any leftover egg yolk into the pumpkin pie filling, but do not count as part of the three eggs.) Remove and allow to cool while preparing pie filling.
Firmly pack 1 1/2 cups pumpkin meat, pressing out and discarding any excess liquid while measuring.
Whip together three eggs plus leftover egg white and yolk from shell preparation. Add evaporated milk and pumpkin and mix together.
Combine sugar and spices together, then add to pumpkin mixture. Puree as finely as possible either with a mixer or in batches in a blender.
Pour into prepared graham cracker crust and bake on center rack in preheated oven for 65 minutes. Test for doneness after an hour with a toothpick. You want the toothpick to be nearly clean when removed, but the top not completely set as it will crack upon cooling.
Remove to a rack and allow to cool completely. Serve with homemade whipped cream if desired
2 Tbs (30 ml) vegetable oil
1/4 lb (125 G) ground pork or beef
1 tsp (5 ml) cayenne pepper, or to taste
Salt and freshly ground black pepper to taste
1 tsp (5 ml) paprika
1 tsp (5 ml) dry mustard
1/2 tsp (2 ml) ground cumin
1/2 tsp (2 ml) dried thyme
1/2 tsp (2 ml) dried marjoram
1 Tbs (15 ml) finely chopped garlic
1/2 cup (250 ml) EACH, finely chopped onions, green and/or red bell pepper, and celery
3 cups canned or fresh beef or chicken stock
1 1/2 cup (375 ml) uncooked white rice
Procedures : Cook the meat in the vegetable oil in a large skillet over high heat for about 5 minutes, until thoroughly browned. Stir in the seasonings and the onion, peppers, and celery. Reduce the heat to a moderate flame and cook, stirring frequently, for about 10 minutes. Add the stock and stir, being careful to scrape all the brown bits off the bottom of the skillet. Add the rice and stir thoroughly. Cover and reduce the heat to very low. Cook for 15 minutes without lifting the lid. Remove from the heat and fluff the rice with a fork. Keep tightly covered if not served immediately. Serves 4 to 6
1 (8 oz) cream cheese
1/2 cup margarine
1 cup powdered sugar
2 (3 oz) instant French Vanilla Pudding
3 1/2 cup cold milk
1 (12oz) Cool Whip
1 package Oreos
Procedures : At room temperature mix the cream cheese, margarine, powdered sugar. In a separate bowl, beat until thickened, pudding and milk. Then fold in Cool Whip and mix with cream cheese mixture.
Crush the Oreos.
In a large bowl, make several layers, of the Oreos and then the cream cheese mixtur
1 lb Oreo cookies
8 oz cream cheese
1/2 cup soft margarine
1 cup powdered sugar
12 oz Cool Whip
2 small boxes vanilla instant pudding
3 cups milk
1 tsp vanilla
Procedures : Crush cookies into fine crumbs. Spread 1/2 in a 13×9″ pan. Mix cream cheese & margarine, add powdered sugar and mix well. Fold in Cool Whip. Add pudding, milk and vanilla, blend until smooth. Spread carefully on top of crumbs. Top with remaining crumbs. Seal & chill
1 4-serving package instant chocolate Jello pudding
2 cups cold milk
1 cup white chocolate chips
about 10 Oreos, crushed
Procedures : I measured the milk and chips for her and left everything she needed on the kitchen table. She stirred the milk and pudding mix together (as per package directions). Place pudding in fridge to set while she crushed the Oreos (which she did by putting them in a ziploc bag and beating them with a toy hammer). Take pudding out of fridge. This is the mud. Sprinkle white chocolate chips on top. These are the dinosaur fossils. Then spread crushed Oreos on top. This is the dirt
1 medium pumpkin
1 lb ground beef sauted with onions, celery and pepper (I just used the beef)
1/4 cup soy sauce
2 T brown sugar
4 oz mushrooms (fresh or canned, sliced and drained)
1 can cream of chicken soup
2 cups hot cooked rice
Procedures : Preheat oven to 375?F. Lightly grease a 10″ circle in center of a baking sheet; set aside. Place pumpkin on a firm surface. Using a sharp knife, cut out stem end and about 3 inches around stem. Cut on a diagonal by slanting knife from outer edge of pumpkin in toward center. Reserve top. Remove seeds and pulp; discard.
In a medium bowl, combine the rest of the ingredients. Spoon mixture into pumpkin. Replace top. Place pumpkin on greased baking sheet. Bake about 1 hour in preheated oven until pumpkin is tender. Serve cooked pumpkin along with meat filling. Makes 6-8 servings.