Spiced Pumpkin Cupcakes
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Post by Spiced Pumpkin Cupcakes on Sept 24, 2005 16:15:42 GMT -5
Spiced Pumpkin Cupcakes
These moist pumpkin cupcakes can be tailored to your family’s preferences. For a more grown-up version, substitute chopped crystallized ginger and dried cranberries for the walnuts and raisins.
For the cupcakes: 2 2/3 cups all-purpose flour 2 tsp. baking soda 2 tsp. baking powder 2 tsp. ground cinnamon 1/4 tsp. freshly grated nutmeg 1/4 tsp. ground cloves 1 tsp. salt 2/3 cup chopped walnuts 1 cup raisins 1 can (15 oz.) solid-packed pumpkin (about 1 3/4 cups) 1 cup granulated sugar 1 cup firmly packed dark brown sugar 1 cup canola oil 4 eggs
For the frosting: 14 oz. pure white chocolate, finely chopped 12 oz. cream cheese, at room temperature, cut into tablespoon-size pieces 12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature, cut into tablespoon-size pieces
Food coloring Colored sugars and decorating pens
Preheat an oven to 350°F. Line three 12-cup muffin tins with decorative cupcake papers.
To make the cupcakes, in a bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Toss the walnuts and raisins with the flour mixture. (This will help prevent them from sinking to the bottom of the muffin tins.)
In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, whisking after each addition.
Add the flour mixture in three additions, stirring with a large wooden spoon until just combined.
Fill the muffin tins about three-fourths full. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer the tins to a wire rack and let cool for 10 minutes, then remove the cupcakes from the tins and let cool completely.
To make the frosting, in a double boiler, melt the white chocolate, stirring constantly, until smooth and creamy, 2 to 3 minutes. Let stand until just warm to the touch. In a large bowl, using an electric mixer, beat the cream cheese and butter on medium-high speed until smooth and blended. Add the melted chocolate and beat again until smooth. Use the frosting immediately, coloring it as desired. Spread 1 to 2 Tbs. frosting over each cupcake and decorate with colored sugars and decorating pens. Makes 36 cupcakes.
Dede Wilson, Author, Bake It To The Limit
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Post by Pumpkin Ice Cream on Sept 24, 2005 16:18:18 GMT -5
Pumpkin Ice Cream
To make your own pumpkin puree, use 1 large or 2 medium Sugar Pie or other eating (not field) pumpkins. Cut out the stem and quarter the pumpkin lengthwise. In a preheated 400°F oven, bake the quarters, cut side down, in a shallow roasting pan with a little water in the bottom until tender, about 1 hour. Let cool, scrape out the seeds, cut the flesh from the peels, and force it through a medium-mesh sieve or the medium disk of a food mill. Freeze any leftover puree for up to 2 months.
1 cup fresh pumpkin puree or canned unsweetened pumpkin puree 1 tsp. vanilla extract 2 cups heavy cream 3/4 cup firmly packed dark brown sugar 5 egg yolks 1/2 tsp. ground cinnamon 1/2 tsp. ground ginger 1/4 tsp. salt Pinch of freshly grated nutmeg 1 Tbs. bourbon
In a bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate for at least 3 hours or up to 8 hours.
In a heavy 2-quart saucepan over medium heat, combine 1 1/2 cups of the cream and 1/2 cup of the brown sugar. Cook until bubbles form around the edges of the pan, about 5 minutes.
Meanwhile, in a bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, the remaining 1/2 cup cream and the remaining 1/4 cup brown sugar. Whisk until smooth and the sugar begins to dissolve.
Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil. Strain through a fine-mesh sieve into a bowl.
Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Whisk the pumpkin mixture into the custard. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.
Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions. Add the bourbon during the last minute of churning. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart.
Adapted from Williams-Sonoma Collection Series,Ice Cream,by Mary Goodbody
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Post by amirah on Sept 27, 2005 11:06:20 GMT -5
Candied Apples
Apples sold in bulk in bags, which tend to be smaller than those sold individually, are the ideal size for these treats. You'll find white dowels at hobby and craft stores, or use wooden craft sticks. Store Candied Apples in an airtight container for up to three days.
Cooking spray 8 (4-ounce) Red Delicious apples, stemmed 1 cup sugar 1/3 cup light-colored corn syrup 1/3 cup water 1/3 cup cinnamon decorator candies (such as Red Hots)
Line a large baking sheet with foil, and coat with cooking spray. Insert 1 (6-inch) white dowel into stem end of each apple. Combine sugar, corn syrup, water, and candies in a small heavy saucepan over medium heat. Cook until sugar dissolves, stirring occasionally. Cook, without stirring, until a candy thermometer registers 300° (about 8 minutes). Remove from heat.
Working with 1 apple at a time, holding apple by its dowel, dip in syrup, tilting pan to cover apple. Turn apple quickly to coat evenly with syrup; let excess syrup drip back into pan. Place apple, dowel side up, on prepared baking sheet to harden (about 5 minutes).
Yield: 8 servings (serving size: 1 apple)
NUTRITION PER SERVING CALORIES 237(0.0% from fat); FAT 0.2g (sat 0.0g,mono 0.0g,poly 0.1g); PROTEIN 0.3g; CHOLESTEROL 0.0mg; CALCIUM 8mg; SODIUM 20mg; FIBER 2.7g; IRON 0.2mg; CARBOHYDRATE 61.4g
Mark Scarbrough Cooking Light, OCTOBER 2005
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Post by amirah on Sept 27, 2005 11:09:28 GMT -5
Candy Corn Popcorn Balls
If kids are helping shape these treats, make sure the marshmallow mixture is cool enough for them to handle. Store the confections in an airtight container for up to three days.
8 cups popped light butter microwave popcorn (about 1 [3-ounce] bag) 1 cup candy corn 1/4 cup butter 1/4 teaspoon salt 1 (10-ounce) bag marshmallows Cooking spray
Combine popcorn and candy corn in a large bowl. Melt 1/4 cup butter in a large saucepan over medium heat; stir in 1/4 teaspoon salt and (10-ounce) bag marshmallows. Reduce heat to low; cook for 7 minutes or until the marshmallows melt and the mixture is smooth, stirring frequently.
Pour marshmallow mixture over popcorn mixture, stirring to coat well. Lightly coat hands with cooking spray; shape popcorn mixture into 20 (2-inch) balls.
Yield: 20 servings (serving size: 1 popcorn ball)
NUTRITION PER SERVING CALORIES 212(12% from fat); FAT 2.9g (sat 1.6g,mono 0.1g,poly 0.1g); PROTEIN 0.5g; CHOLESTEROL 6mg; CALCIUM 1mg; SODIUM 73mg; FIBER 0.4g; IRON 0.1mg; CARBOHYDRATE 47.6g
Elizabeth Taliaferro Cooking Light, OCTOBER 2004
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Post by goodcookin on Oct 7, 2005 14:26:20 GMT -5
Halloween Goodies picture: www.bettycrocker.com/recipes/recipe.aspx?recipeId=410341 box Betty Crocker® Supreme brownie mix (with chocolate syrup pouch) Water, vegetable oil and eggs called for in brownie mix directions 1 container Betty Crocker® Rich & Creamy creamy white frosting Neon green, pink and blue food colors 24 large marshmallows Miniature candy-coated chocolate baking bits Black decorating gel 1 roll Betty Crocker® Fruit Roll-Ups® chewy fruit snack (any red variety) Gummy worms candies 1. Heat oven to 350°F. Bake and cool brownies as directed. Cut into 24 brownies, 6 rows by 4 rows. 2. Remove lid and foil cover from container of frosting. Microwave frosting uncovered on High about 20 seconds or until frosting can be stirred smooth. Divide warm frosting among 3 small bowls, 1 for each color. Decorate as directed below, using 8 brownies for each. Franken-Brownies Add 5 drops green food color to frosting in 1 bowl; mix well. Top each of 8 brownies with 1 large marshmallow. Spoon 1 tablespoon green frosting over each marshmallow to coat. Decorate with green baking bits for eyes and ears. Use black gel for mouths and centers of eyes. Cut fruit snack to use for hair. Boo-Brownies Top each of 8 brownies with 1 large marshmallow. Spoon 1 tablespoon white frosting over each marshmallow to coat. Use black gel for eyes and mouths. Spider Brownies Add 5 drops pink food color and 3 drops blue food color to frosting in 1 bowl; mix well. Top each of 8 brownies with 1 large marshmallow. Tuck gummy worms candies under each marshmallow for legs. Spoon 1 tablespoon purple frosting over each marshmallow to coat. Use orange baking bits for eyes. Use black gel for mouths, centers of eyes and eyebrows.
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Post by goodcookin on Oct 7, 2005 14:27:34 GMT -5
Witches' Brooms picture: www.bettycrocker.com/recipes/recipe.aspx?recipeId=366511/2 cup packed brown sugar 1/2 cup butter or margarine, softened 2 tablespoons water 1 teaspoon vanilla 1 1/2 cups Gold Medal® all-purpose flour 1/8 teaspoon salt 10 pretzel rods, about 8 1/2 inches long, cut crosswise in half 2 teaspoons shortening 2/3 cup semisweet chocolate chips Butterscotch-flavored chips, melted 1. Heat oven to 350ºF. Mix brown sugar, butter, water and vanilla in medium bowl. Stir in flour and salt. Shape dough into twenty 1 1/4-inch balls. 2. Place pretzel rod halves on ungreased cookie sheet. Press ball of dough onto cut end of each pretzel rod. Press dough with fork to resemble "bristles" of broom. 3. Bake about 12 minutes or until set but not brown. Remove from cookie sheet. Cool completely on wire rack, about 30 minutes. 4. Cover cookie sheet with waxed paper. Place brooms on waxed paper. Heat shortening and chocolate chips over low heat, stirring occasionally, until melted and smooth; remove from heat. Spoon melted chocolate over brooms, leaving about 1 inch at top of pretzel handle and bottom halves of cookie bristles uncovered. Drizzle with melted butterscotch chips. Let stand until chocolate is set.
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Post by goodcookin on Oct 19, 2005 12:23:44 GMT -5
Giant Glowing Pumpkin Cookies Prep Time: 1 hr Makes: 8 cookies Success Tip: Get cracking! To crush, place the unwrapped candies in a resealable freezer plastic bag. Set the bag on a towel to protect the work surface underneath. Strike the bag repeatedly with a hammer, rolling pin, meat mallet or heavy can of food until the candy is broken into small pieces. 1 (18-oz.) roll Pillsbury® Refrigerated Sugar Cookies 3/4 cup all-purpose flour 2 teaspoons pumpkin pie spice 6 butterscotch hard disk candies, crushed 6 cinnamon hard disk candies, crushed 1. Heat oven to 350°F. Line 2 cookie sheets with parchment paper or foil. (If using foil, smooth out all wrinkles.) 2. Break up cookie dough into large bowl. Add flour and pumpkin pie spice; mix well. On lightly floured surface, roll out half of dough at a time to 1/8-inch thickness. Refrigerate remaining half of dough. 3. With small sharp knife or cookie cutter, cut out 4-inch pumpkin shapes; place 2 inches apart on 1 paper-lined cookie sheet. Cut out facial features from pumpkins. Continue with remaining dough. 4. Meanwhile, combine crushed candies. Place 1/4 to 1/2 teaspoon crushed candy in center of each cut-out area in each cookie, making sure candy touches edges of cookie. (Do not mound candy in centers of cutouts.) 5. Bake at 350°F. for 12 to 18 minutes or until edges of cookies are light golden brown, and candy is melted and fills cut-out areas of cookies. Cool 2 to 5 minutes on cookie sheets or until candy is hardened. Carefully remove cookies from cookie sheets; place on wire racks. Cool 15 minutes or until completely cooled. Repeat with remaining half of dough and candy.
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Post by goodcookin on Oct 21, 2005 10:28:47 GMT -5
Pumpkin Ice Cream Freeze
1 1/4 cup gingersnap cookies, crushed, about 25 cookies 1/4 cup sugar 1/4 cup butter, melted 1 quart vanilla ice cream 1 cup canned pumpkin 1 cup brown sugar 1 teaspoon vanilla 1 teaspoon nutmeg 1/4 teaspoon ground ginger
Mix the first three ingredients, holding back 1/4 cup of the crumbs in a bowl. Press the mixture into an 8 x 5 inch baking dish and set aside.
Combine the remaining ingredients in a large bowl and pour over the crust. Freeze overnight. Serve with the reserved crumbs on top and maybe add some chopped nuts.
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Post by amirah on Oct 24, 2005 14:21:59 GMT -5
Chocolate Halloween Cupcakes
POINTS® Value | 3 Servings | 24 Preparation Time | 25 min Cooking Time | 32 min Level of Difficulty | Moderate
desserts | We topped these marshmallow-frosted cupcakes with a spooky web and plastic spiders for some sweet Halloween fun.
2 serving cooking spray (5 one-second sprays per serving) 2 1/2 cup all-purpose flour 2 cup McNeil Nutritionals SPLENDA No Calorie Sweetener 1 cup unsweetened cocoa 1/2 cup cornstarch 1 tsp baking soda 1 tsp table salt 1 cup fat-free egg substitute 2 cup water 1 cup light corn syrup 1 1/2 cup sugar 1/2 cup water 2 medium egg white(s) 1/2 tsp table salt 1 Tbsp light corn syrup 1 tsp vanilla extract 4 tsp decorating icing, orange
Preheat oven to 350ºF. Coat two 12-hole muffin tins with cooking spray and line with cupcake wrappers. (Note: We use both cooking spray and muffin wrappers to prevent any batter from sticking to the top of the pan. Alternatively, use nonstick pans.)
Combine flour, Splenda, cocoa, cornstarch, baking soda and 1 teaspoon of salt in a large bowl; set aside.
Whisk egg substitute, 2 cups of water and 1 cup of light corn syrup together in a medium bowl.
Add egg mixture into flour mixture and mix until completely smooth and incorporated.
Pour batter into muffin tins until each hole is completely full. Bake for 15 to 20 minutes, or until a tester inserted in the center of a muffin comes out clean. Allow to cool completely.
While cupcakes cool, make frosting: Heat a medium pot of water to boiling.
In a medium metal or glass bowl, using a hand mixer, beat sugar, 1/2 cup of water, egg whites, 1/2 teaspoon of salt, 1 tablespoon of corn syrup and vanilla extract at high speed for 1 minute.
Place bowl of frosting over rapidly boiling water (you are creating a double boiler) and beat at high speed until the mixture forms soft peaks, about 7 to 10 minutes.
Remove frosting from heat and beat until the mixture is thick enough to spread, about 5 minutes. Frost muffins, create a spider web-like design on each with icing and decorate as desired.
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Post by amirah on Oct 24, 2005 14:22:50 GMT -5
pumpkin custard with caramelized pecans
POINTS® Value | 6 Servings | 8 Preparation Time | 30 min Cooking Time | 30 min Level of Difficulty | Difficult
1/3 cup sugar 2 Tbsp water 1 cup pecan halves, coarsely chopped 2 cup 1% low-fat milk 1/2 tsp ground cinnamon 1/4 tsp ground cardamom 1/4 tsp ground cloves 1/2 cup unpacked brown sugar, packed 4 large egg(s) 2 medium egg white(s) 2/3 cup canned pumpkin, solid-packed 1 tsp vanilla extract
Preheat the oven to 350°F. Arrange eight 6-ounce custard cups in a large roasting pan.
Combine the sugar and water in a saucepan; bring to a boil. Cook, without stirring, until the sugar turns a light caramel color, about 5 minutes. Stir in the pecans and toss to coat. Cook until the mixture is a dark caramel color, about three minutes more. Quickly pour the pecan mixture onto a large nonstick baking sheet and cool completely on a rack. Break nut mixture into small pieces and sprinkle into the custard cups. Set aside.
Combine the milk, cinnamon, cardamom, and cloves in a saucepan and bring to a boil. Cook, stirring occasionally, 2 minutes. Whisk the brown sugar, eggs and egg whites in a large bowl. Whisk the hot milk mixture into the egg mixture. Stir in the pumpkin and vanilla. Ladle the mixture into the custard cups.
Place the roasting pan in the oven, then pour enough hot water into the pan to come halfway up the sides of the custard cups. Bake until toothpick inserted in the center of the custards comes out clean, about 30 minutes. Remove the cups from the roasting pan and cool on a rack. Cover and refrigerate at least 4 hours before serving.
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Post by goodcookin on Oct 5, 2006 10:26:07 GMT -5
Pumpkin Seed Candy Makes 30 pieces. 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 1. 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. 2. 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. 3. 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. 4. 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.
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Post by goodcookin on Oct 5, 2006 10:35:36 GMT -5
Pumpkin Fudge
3 cups sugar 3/4 cup butter 2/3 cup evaporated milk 1/2 cup canned pumpkin 1/2 tsp ground cinnamon 1/4 tsp ground ginger 1/4 tsp ground nutmeg 2 cups chocolate chips 1 7 oz. jar marshmallow cream 1 cup pecans 1 tsp. vanilla
Butter a 13 x 9 x 2 pan and set aside. In a 2 quart saucepan, combine sugar, butter, evaporated milk, pumpkin, cinnamon, ginger, and nutmeg. Bring mixture to a boil, stir constantly, reduce heat. Boil over medium heat until registers 234 degrees or about 25 minutes.
Remove from heat, stir in marshmallow cream, nuts and vanilla, then add chocolate chips. Stir quickly, until chips melt. Then spread evenly into the buttered pan, cool at room temperature.
Cut into squares and refrigerate in tightly sealed container. Makes approximately 1/2 pound fudge. Great seasonal treat for fall!
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Post by goodcookin on Oct 7, 2006 23:20:57 GMT -5
Halloween Party Pops Prep Time: 1 hr 15 min ; Start to Finish: 2 hr 15 min Makes: 16 cookie pops Nutrition Information Halloween prep is super fun when you invite your little gobblins to help decorate adorable cookies on sticks. Cookies 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies 16 craft sticks (flat wooden sticks with round ends) White Frosting 1 cup powdered sugar 1 tablespoon milk 1 tablespoon butter or margarine, softened Chocolate Frosting 1 cup powdered sugar 2 tablespoons unsweetened baking cocoa 1 to 2 tablespoons milk 1 tablespoon butter or margarine, softened Assorted candies (gumdrops, candy corn and licorice) 1 . Freeze cookie dough 1 hour. 2 . Heat oven to 350°F. Cut frozen dough into 16 (1/2-inch) slices; roll each into ball. On ungreased cookie sheets, arrange balls in circle, 3 inches apart and 2 inches from edges. Securely insert a craft stick into each ball with end pointing toward center of cookie sheet. 3 . Bake 10 to 14 minutes or until golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. 4 . In small bowl, stir white frosting ingredients until smooth. If necessary, add additional milk 1 drop at a time for desired consistency. 5 . In another small bowl, stir together all chocolate frosting ingredients except assorted candies until smooth. If necessary, add additional milk 1 drop at a time for desired consistency. 6 . Frost half of cookies with white frosting; frost remaining cookies with chocolate frosting. Arrange candies on frosted cookies to create jack-o'-lanterns, cats, owls or ghosts. High Altitude (3500-6500 ft): Bake 14 to 18 minutes. To make Black Cat Cookie Pops, for each cookie, slice a large black gumdrop into 3 round pieces. Use small end for head; use largest piece for body. Cut ears and tail from third piece. Frost cookie with orange frosting. Arrange gumdrop pieces on frosted cookie to form cat.
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Post by goodcookin on Oct 11, 2006 18:56:20 GMT -5
Black Cat Cookies Caramel Apple Bites Marshmallow Ghosts Frightening Fingers
Black Cat Cookies
2 Dozen
1 cup butter (no substitutes), softened 2 cups sugar 2 eggs 3 teaspoons vanilla extract 3 cups all-purpose flour 1 cup baking cocoa 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 24 wooden craft or Popsicle sticks 48 candy corn candies 24 red-hot candies
In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to the creamed mixture. Roll dough into 1-1/2-in. balls. Place 3 in. apart on lightly greased baking sheets. Insert a wooden stick into each cookie. Flatten with a glass dipped in sugar. Pinch top of cookie to form ears. For whiskers, press a fork twice into each cookie. Bake at 350 degrees F for 10-12 minutes or until cookies are set.
Remove from the oven; immediately press on candy corn for eyes and red-hots for noses. Remove to wire racks to cool.
Caramel Apple Bites
About 3 Dozen
For the Filling: 1/3 cup chopped unpeeled apple 1/3 cup evaporated milk 1/3 cup sugar 1/3 cup chopped walnuts
For the Dough: 1/2 cup butter or margarine, softened 1/4 cup confectioners' sugar 1/4 cup packed brown sugar 1 egg 1 teaspoon vanilla extract 1/4 teaspoon salt 2 cups all-purpose flour
For the Topping: 1 package (14 ounces) caramels 2/3 cup evaporated milk Green toothpicks 1 cup chopped walnuts
In a small saucepan, combine filling ingredients. Cook and stir over medium heat until thickened; set aside to cool.
In a mixing bowl, cream butter and sugars. Add egg, vanilla and salt; beat well. Add flour; mix well. Shape dough into 1-in. balls. Flatten and place 1/4 teaspoon filling in center of each. Fold dough over filling and reshape into balls. Place 1 in. apart on greased baking sheets. Bake at 350 degrees F for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
In a saucepan over low heat, cook caramels and evaporated milk, stirring occasionally, until caramels are melted. Insert a toothpick into each cookie and dip into caramel until completely coated. Dip bottoms into nuts. Place on wire racks to set.
Marshmallow Ghosts
About 15 Servings
12 ounces white candy coating 1 1/2 cups miniature marshmallows Chocolate decorating gel or assorted candies
In a microwave, melt candy coating; stir until smooth. Cool slightly. Stir in marshmallows until coated. Drop by heaping tablespoonfuls onto waxed paper; smooth and flatten into ghost shapes. Decorate with gel or candies for eyes. Cool completely. Store in an airtight container.
Frightening Fingers
About 5 Dozen Cookies
1 cup butter (no substitutes), softened 1 cup confectioners' sugar 1 egg 1 teaspoon vanilla extract 1 teaspoon almond extract 2 3/4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt Red decorating gel 1/2 cup sliced almonds
In a mixing bowl, cream butter and sugar. Beat in the egg and extracts.
Combine the flour, baking powder and salt; gradually add to the creamed mixture. Divide dough into fourths. Cover and refrigerate for 30 minutes or until easy to handle.
Working with one piece of dough at a time, roll into 1-in. balls. Shape balls into 3-in. x 1/2-in. fingers. Using the flat tip of a table knife, make an indentation on one end of each for fingernail. With a knife, make three slashes in the middle of each finger for knuckle. Place 2 in. apart on lightly greased baking sheets. Bake at 325 degrees F for 20-25 minutes or until lightly browned. Cool for 3 minutes.
Squeeze a small amount of red gel on nail bed; press a sliced almond over gel for nail, allowing gel to ooze around nail. Remove to wire racks to cool.
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Post by goodcookin on Oct 15, 2006 1:01:03 GMT -5
Candy Corn Cookies Prep Time:1 hr Start to Finish:2 hr 30 min Makes:About 9 1/2 dozen cookies 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix 1/3 cup butter or margarine, melted 1 egg Orange paste food color 2 oz semisweet chocolate, melted, cooled 1. Line 8x4-inch loaf pan with waxed paper, extending paper over sides of pan. In medium bowl, stir cookie mix, butter and egg until soft dough forms. 2. On work surface, place 3/4 cup dough. Knead desired amount of food color into dough until color is uniform. Press dough evenly in bottom of pan. 3. Divide remaining dough in half. Gently press one half of remaining dough into pan on top of orange dough. On work surface, knead chocolate into remaining dough until color is uniform. Press over plain dough in pan, pressing gently to edge of pan. Refrigerate 1 1/2 to 2 hours or until firm. 4. Heat oven to 375°F. Remove dough from pan. Cut crosswise into 1/4-inch-thick slices. Cut each slice into 5 wedges. On ungreased cookie sheet, place wedges 1 inch apart. 5. Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container. Nutrition Information: 1 Serving: Calories 25 (Calories from Fat 10); Total Fat 1g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 15mg; Total Carbohydrate 4g (Dietary Fiber 0g, Sugars 2g); Protein 0g
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