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Post by bonnie on Sept 24, 2004 16:13:28 GMT -5
Vampire's Blood Shake
2 cups plain yogurt 1/2 tsp. vanilla extract 1 package frozen strawberries or raspberries, thawed ice cubes 1 pint strawberry ice cream
Mix yogurt, vanilla, and berries in the blender. Pour into tall glasses over ice cubes, or chill. Top with a big spoonful of strawberry ice cream.
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Post by bonnie on Oct 10, 2004 13:11:46 GMT -5
Glowing Jack-O-Lantern Cookies
1/2 cup Butter 1 cup Granulated sugar 1 Egg 1 teaspoon Vanilla 2 cups Flour 2 teaspoons Baking powder 1/4 teaspoon Salt 1 tablespoon Milk Orange and green food coloring 1 package (5.5 oz) of lemon drops
Preheat oven to 350 F. Cover 3 cookie sheets with foil. Cream butter and sugar. Add egg and vanilla. Beat in flour, baking powder and salt. Add milk if batter is too stiff. Color all but 1/8 of dough orange and color rest green. Roll 1" balls from the orange dough and flatten with your hand to make a pumpkin shape. Place on cookie sheets . Roll stems out of the green dough and attach to the top of the pumkin. Carefully cut out wide spaces for the eyes, nose and mouth with a knife. Fill holes in with crushed lemon candy. Bake 8-10 minutes or until done. DO NOT ALLOW TO BROWN.
Cool for 10 minutes and carefully peel off foil.
Note: Crush lemon drops in food processor. If mixture becomes sticky, add a little powdered sugar while chopping.
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Post by bonnie on Oct 10, 2004 13:16:02 GMT -5
Jack O Lantern Cheese Ball
2 cups Shredded Cheddar cheese 1/4 cup Solid pack pumpkin 1/4 cup Pineapple preserves 1/4 teaspoon Ground allspice 1/4 teaspoon Ground nutmeg 1 large Pretzel rod, broken in half 1/2 8 0z pkg cream cheese Dark rye bread Red pepper Black olive slices Parsley sprigs
Beat cheeses, pumpkin, preserves and spices in medium bowl until smooth. Cover refrigerate 2-3 hours until cheese is firm enough to shape. Shape mixture into round pumpkin, place on serving plate.Using a knife, score vertical lines down pumpkin. Place pretzel rod in top for stem. Cut bread into triangles for eyes, cut red pepper into triangle , for nose, and cut olives in half to make the mouth. Surround with parsley.
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Post by bonnie on Oct 10, 2004 13:21:52 GMT -5
Perfect Popcorn Balls
2-1/2 quarts popped popcorn 1 14-ounce package light caramels 1/4 cup light corn syrup 2 tablespoons water
Keep the popped corn warm in a 200-degree F. oven. Melt the caramels in the top of a double boiler over simmering water. Add the corn syrup and water and mix until smooth. Slowly pour over the popcorn in a large bowl or pan. Stir to mix well. With greased hands, shape the mixture into balls about the size of softballs.
Let the balls cool and dry completely before wrapping (you can make them the day before). Wrap in plastic wrap or in corsage bags, available at any florist, and tie with orange and black ribbons.
Yield: 15 popcorn balls
Recipe from: Jolly Time Popcorn
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Post by PunkinPie on Oct 18, 2004 15:21:53 GMT -5
HALLOWEEN SLUSH
1 pkg. lime gelatin 1 c. sugar 7-Up or gingerale 4 c. boiling water 3 c. pineapple juice
Mix all ingredients together except 7-Up. Place in container and freeze 4 to 5 hours. Remove from freezer when mixture is slushy. Fill glasses 1/2 full of slush. Fill remainder of glass with 7-Up. This can also be used in punch bowl. Place all slush in (12 inch) serving bowl and add 2 quarts 7-Up or gingerale.
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Post by chris on Oct 18, 2004 23:27:04 GMT -5
Martha Stewart's Sweet and Spicy Pumpkin Seeds 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 cayenne pepper to taste 1 1/2 tablespoons peanut oil Preheat oven to 250°. 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 (see Pumpkin Pie). Pumpkin should yield 1 cup seeds. Spread seeds on parchment in an even layer. Bake until dry, stirring occasionally, about 1 hour. Let cool. 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. Makes 1 cup. www.marthastewart.com/
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Post by chris on Oct 18, 2004 23:41:21 GMT -5
Martha Stewart's Pumpkin Seed Candy These wrapped candies are perfect treats for celebrating Halloween. Pepitas, or pumpkin seeds, are available hulled or unhulled at health-food stores. Paper candy cups are available at baking supply stores. 1 cup hulled pepitas 1/4 cup sugar 2/3 cup good-quality honey 3 tablespoons cold unsalted butter, plus 2 tablespoons melted for brushing Heat a large skillet over medium-high heat. Add pepitas; toast, stirring constantly until seeds pop and become slightly golden, about 3 minutes. Transfer to a bowl to cool. Place sugar and honey in a small saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar, about 3 minutes. Add pepitas, and continue cooking until temperature registers 285° on a candy thermometer, 3 to 4 minutes. Remove from heat, and stir in cold butter. Let the mixture cool to 240°, about 4 minutes. Meanwhile, brush the inside of fifteen 1-inch-diameter black paper cups with melted butter, reserving 1 tablespoon. Spoon a scant tablespoon of the honey mixture into each cup. Brush a clean work surface with the remaining butter, and spoon the remaining honey mixture on it so mixture will continue to cool. When remaining candy is stiff and cool enough to handle, about 6 minutes, cut into 3/4-inch pieces with a greased knife. Put one piece of candy in center of each of fifteen 4-by-4-inch pieces of orange cellophane wrap, gather cellophane at the top, and secure with a twist of a 4 1/2-inch piece of floral wire. Wrap the ends of floral wire around a skewer to form tendrils. Makes 30 pieces. www.marthastewart.com/
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Post by bonnie on Oct 19, 2004 18:52:14 GMT -5
DINNER IN A PUMPKIN
Medium sized pumpkin (about 4 pounds) 1-1/2 pounds lean ground beef 1/3 cup chopped green pepper 3/4 cup chopped celery 3/4 cup chopped onion 1 teaspoon salt 1/4 teaspoon pepper 1/4 cup soy sauce 2 Tablespoon brown sugar 1 4-ounce can mushrooms 1 can cream of chicken soup 2 cups cooked rice Black olives Steamed carrot Whole cloves Fresh parsley
Using a sharp knife, cut lid from pumpkin and scoop out pumpkin seeds and excess membrane with a scraping tool.
In a large skillet, combine ground beef, chopped green pepper, chopped celery, and chopped onion and cook over medium heat until ground beef is browned. Add next seven ingredients to skillet. Mix well and place mixture into pumpkin cavity. Place lid on pumpkin. Place pumpkin on a foil-lined cookie sheet and bake at 350 degrees for 1-1/2 hours.
Just before serving, embellish pumpkin by placing (with toothpicks) black olives to make eyes, a steamed carrot to make a nose, and whole cloves to make a mouth. Use fresh parsley leaves to make hair around like opening.
To serve, scoop out part of the baked pumpkin, along with the meat mixture, onto each plate.
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Post by celine on Oct 24, 2004 15:48:11 GMT -5
Pumpkin Fudge
Share the sweets! Place the fudge in small plastic bags and wrap with orange ribbon. If desired, gently press a pecan half or candy corn on each square of fudge.
3 cups granulated sugar 3/4 cups (1 1/2 sticks) butter 1 5-1/3 oz. can (2/3 cup) evaporated milk 1/2 cup solid pack pumpkin 1 teaspoon pumpkin pie spice 1 12 oz. package butterscotch morsels 1 7 oz. jar marshmallow creme 1 cup toasted pecans, chopped 1 teaspoon vanilla extract
1. Butter a 13 x 9-inch pan.
2. In a heavy saucepan, combine sugar, butter, milk, pumpkin and spice.
3. Cook over medium-high heat. Bring to a boil, stirring constantly until mixture reaches 234°, about 15 - 20 minutes. (The mixture MUST reach 234°. It is the soft ball stage of candy, and needs to reach that heat for the candy to set up.)
4. Remove from heat; quickly stir in butterscotch morsels, marshmallow creme, nuts and vanilla. Mix until well blended.
5. Quickly pour into greased pan and spread evenly.
6. Cool and cut into little squares.
7. Seal the candy in an airtight container and keep it at room temperature for up to two weeks.
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Post by chris on Oct 27, 2004 15:06:07 GMT -5
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Post by bonnie on Oct 29, 2004 13:58:57 GMT -5
Roasted Apple and Pumpkin Bisque From Cheuvront Wine & Cheese Experience
1 quart heavy cream, plus more for serving 2 cups water 2 cups apple juice or cider 1/4 cup honey 1/2 cup sugar 1/2 tablespoon cinnamon 1/2 tablespoon nutmeg 1 teaspoon allspice Salt, to taste 1 1/2 pounds canned pumpkin 2 cups chopped roasted apples (see note)
Bring cream, water and juice to a light boil over medium-high heat. Add honey, sugar, cinnamon, nutmeg, allspice and salt. Stir until completely incorporated. Reduce heat to medium. Gradually stir in pumpkin; cook 5 minutes. Add roasted apples and cook until heated through. Serve with cream.
Makes 8 servings.
Note: To roast apples, peel, core and seed 1 pound apples (about 3 medium apples). Cut into thick slices and place on an ungreased cookie sheet. Roast at 375 to 400 degrees until tender but not mushy, 15 to 20 minutes.
Approximate values per serving: 583 calories, 45 g fat, 163 mg cholesterol, 4 g protein, 47 g carbohydrates, 4 g fiber, 54 mg sodium, 67 percent calories from fat.
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Post by bonnie on Oct 29, 2004 14:01:40 GMT -5
Maple-Pumpkin Cheesecake From Scottsdale Culinary Institute
Crust: Non-stick cooking spray 1 1/2 cups gingersnap cookies, finely ground 1 tablespoon granulated sugar 3 tablespoons butter, melted
Filling: 8 ounces cream cheese, at room temperature 1 cup maple sugar or dark brown sugar, free of lumps 1 1/2 cups pumpkin purée or canned pumpkin 1 teaspoon cinnamon 1/4 teaspoon allspice 1/8 teaspoon nutmeg 4 eggs 1/2 cup heavy cream 1/3 cup pure maple syrup 1 tablespoon vanilla extract Hot water, for water bath
Heat oven to 350 degrees. Coat bottom and sides of a 9-inch springform pan with non-stick cooking spray.
For crust, combine ground gingersnaps, sugar and melted butter. Press mixture lightly against bottom and lower 1/2 inch of pan sides. Bake 8 minutes. Cool. Tightly wrap bottom and sides of outside of pan with aluminum foil, pressing to seal against pan. Reduce oven temperature to 300 degrees.
For filling, use an electric mixer to beat the cream cheese and maple or brown sugar until completely smooth and lump-free, scraping down the sides of the bowl often. In a small bowl, combine pumpkin, cinnamon, allspice and nutmeg; stir into cream cheese mixture. Add eggs 1 at a time, scraping down the bowl after each addition. Slowly stream in the cream, maple syrup and vanilla, mixing until incorporated.
Place the prepared springform pan into a larger, shallow baking pan. Pour batter into crust and place pan in 300-degree oven. Pour hot water around springform pan to a depth of 1/2 inch. Bake about 2 hours, or until top of cheesecake is slightly domed and jiggles only very slightly when you tap the sides of the pan. Remove cheesecake from water bath, cool and refrigerate overnight before removing from springform pan.
Makes 14 servings.
Approximate values per serving: 301 calories, 15 g fat, 88 mg cholesterol, 5 g protein, 38 g carbohydrates, 1 g fiber, 260 mg sodium, 44 percent calories from fat.
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Post by bonnie on Oct 29, 2004 14:04:19 GMT -5
Candy-Corn-Striped Pizza From Meghan Pembleton for the Arizona Republic
Non-stick cooking spray 1 package (13.8 ounces) refrigerated pizza dough 2 cups (8 ounces) shredded Cheddar cheese, divided use 2 tablespoons paprika 1/2 cup shredded mozzarella cheese 1/4 cup white cheese sauce or Alfredo sauce 1/3 cup pizza sauce
Heat oven to 400 degrees. Spray a 13-inch round pizza pan with cooking spray, or use a pizza stone. Shape dough into circle to fit in pan.
In a small bowl, mix 1 cup Cheddar cheese and paprika until cheese is evenly colored; set aside.
In the center of the pizza dough, spread white sauce in a 4-inch circle. Arrange mozzarella cheese on top of white sauce. Around the white circle, make a 3-inch ring of red sauce; top with the paprika-colored cheese. Spread remaining 1 cup Cheddar in a ring around outside of red circle.
Bake 12 to 15 minutes until edge is lightly browned and cheese is melted, but not browned. To serve, cut into 8 triangles.
Makes 8 servings.
Approximate values per serving: 298 calories, 14 g fat, 37 mg cholesterol, 14 g protein, 30 g carbohydrates, 1 g fiber, 993 mg sodium, 42 percent calories from fat.
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Post by amirah on Oct 30, 2004 12:22:24 GMT -5
Candied Apples from Cooking Light
Green Granny Smiths go well with the sweet white and bittersweet chocolates, but use any apple you like. Look for wooden sticks at craft supply stores, or use forks instead.
6 Granny Smith apples 3 ounces bittersweet chocolate, coarsely chopped 2 1/2 ounces premium white baking chocolate (such as Baker's), coarsely chopped
Wash and dry apples; remove stems. Insert a wooden stick into the stem end of each apple.
Place bittersweet chocolate in a glass bowl; microwave at HIGH 1 minute or until melted, stirring every 20 seconds until smooth. Working with 1 apple at a time, hold apple over bowl. Using a spoon, drizzle apple with about 2 teaspoons bittersweet chocolate. Place apple, stick side up, on a baking sheet covered with wax paper. Repeat procedure with remaining apples.
Place white chocolate in a glass bowl; microwave at HIGH 1 minute or until melted, stirring every 15 seconds until smooth. Working with 1 apple at a time, hold apple over bowl. Using a spoon, drizzle apple with about 1 1/2 teaspoons white chocolate. Place apple, stick side up, on baking sheet covered with wax paper. Repeat procedure with remaining apples. Chill apples until ready to serve. Yield: 6 servings (serving size: 1 apple)
CALORIES 260 (30% from fat); FAT 8.7g(sat 5g,mono 2.5g,poly 0.4g); PROTEIN 1.9g; CHOLESTEROL 2mg; CALCIUM 38mg; SODIUM 11mg; FIBER 7.8g; IRON 0.8mg; CARBOHYDRATE 48.4g
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Post by bonnie on Oct 7, 2008 19:56:07 GMT -5
Hilda's Roasted Pumpkin Seeds Recipe courtesy Emeril Lagasse, 2004
1 1/3 cups pumpkin seeds, cleaned and rinsed 2 teaspoons garlic powder 1 teaspoon salt 1 teaspoon crushed red pepper 1/2 teaspoon black pepper
Preheat the oven to 350 degrees F.
Spray a baking sheet with nonstick cooking spray. Combine the pumpkin seeds with the garlic powder, salt, crushed red pepper, and black pepper on prepared baking sheet and toss to combine. Bake for about 15 minutes, or until seeds are crispy and light golden brown. Remove from the oven and stir with a spatula or wooden spoon to release any seeds that have stuck to the baking sheet, and cool completely before serving.
Roasted seeds will keep in an airtight storage container for up to 1 week.
Makes 1 1/3 cups.
Cook's Note: recipe may be scaled up proportionately.
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