ok thats another $.50. lol i'm not fond of icing myself, but i thought a creamy ceam cheese would be good, maybe colored orange.
a friends mother made me some pumpkin cookies way back in the day. the first ones i had ever tasted. i was hooked. her mother was 36 years old then, and passed away a few months later.from cancer. i'm going to ask my friend for her mothers recipe, it was so good.

My boss at the restraunt makes cream cheese icing for every stinking cake he makes so I am a little burnt on it. I like it on carrot cake, but not on everything. I do think a thin glaze would be good on them with powdered sugar and cinnamon. The cream cheese icing would be good, too if not piled on. The cookies are so good they just need a little add on.
I will put the .50 on the tab you are running for me.

The chocolate pumpkin spice cake made a beautiful chocolate cake that just popped out of the bundt pan perfectly. I need to make some more of the pumpkin bread though as I am making little ones in freezer containers.
Got to buy some real butter first to make the FRIGHTENING FINGERS for Halloween.

maybe a white chocolate ganache would be good on those cookies.i dunno, i get tired of powdered sugar icing's.

haha, we are just opposite, I hardly ever eat anything with a powdered sugar icing so I don't mind it.

Magee: give us your receipe for Frightening fingers. It sounds perfect for Halloween.

yummy nuts



1 egg white
1/2 cup(s) sugar
1/4 teaspoon(s) cinnamon
1/2 teaspoon(s) chili powder
2 cup(s) salted mixed nuts

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Directions

1. Preheat the oven to 350 degrees.
2. Separate the egg white. Here's how: gently crack the egg on the side of the mixing bowl; hold the egg over the bowl as you carefully slide the yolk back and forth between each half shell; meanwhile, the egg white falls into the bowl. Discard the yolk and shell.
3. Add the sugar and spices to the egg white, and then it beat with the fork.
4. Use the wooden spoon or your clean hands to toss the nuts with the egg mixture until they are evenly coated.
5. Spread the nuts on the baking sheet. Bake for 10 minutes. Stir and bake for 5 more minutes.



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pumpkin fudge



Ingredients:
1 Cup Milk
3 Cups Sugar
3 Tablespoons Light Corn Syrup
1/2 Cup Pumpkin
Dash Salt
1/2 Teaspoon Cinnamon
1/2 Teaspoon Allspice
4 Tablespoons Margarine
1 Teaspoon Vanilla



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Preparation Directions:
Combine milk, sugar, corn syrup, pumpkin, and salt in a large pan.
Cook over medium heat until boiling, stirring constantly.
When mixture comes to a full boil, reduce heat and simmer until mixture comes to the softball stage.
Remove from heat.
Beat in cinnamon, allspice, margarine, and vanilla.
Cool, then beat until thick and mixture looses it's gloss.
Spoon into buttered dish.

Frightening fingers or spooky witch fingers

Spooky Witches Fingers
Prep Time: 15 Minutes
Cook Time: 20 Minutes Ready In: 55 Minutes
Yields: 60 servings

"Almonds act as fingernails and red decorating gel as blood for these finger-shaped cookies that will provide a great treat for any Halloween party."
INGREDIENTS:
1 cup butter, softened
1 cup confectioners' sugar
1 egg
1 teaspoon almond extract
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
slivered almonds
1 (.75 ounce) tube red decorating gel

DIRECTIONS:
1. Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.

2. Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.
3. Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets.
4. Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.
5. Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.

This message has been edited. Last edited by: mageepet,

Ewww.... does anyone eat those with the red gel oozing around the fingernail? LOL.

Yes, and a lot of them don't as they are squeamish, but what the heck!

when I make them I don't put the almond sliver on and then take it off, I make a nailbed indentation with the end of a knife so all I have to do is put on the gel and almond sliver to finish them after baking.

Another one of my favorite Halloween recipes, although it has nothing to do with pumpkin!


A A A A
Marshmallow Ghosts


SERVINGS: 15

CATEGORY: Dessert

METHOD: Microwave

TIME: Prep/Total Time: 20 min.

Ingredients:
12 ounces white candy coating
1-1/2 cups miniature marshmallows
Chocolate decorating gel or assorted candies
Directions:
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. Yield: about 15 servings

PUMPKIN PANCAKES
Yield: 12 pancakes

1-1/2 cups unbleached all-purpose flour
2 tablespoons baking powder
2 tablespoons firmly packed light brown sugar
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon allspice
1-1/2 cups canned evaporated milk (not condensed)
1 cup solid-pack canned pumpkin
2 large eggs, lightly beaten
1-1/2 teaspoons vanilla
1/4 cup bacon drippings (liquid, but not hot)
maple syrup, honey, or fresh fruit as accompaniment
Into large bowl sift together flour, baking powder, brown sugar, salt, cinnamon, and allspice. Stir in milk, pumpkin, eggs, vanilla, and bacon drippings, and stir batter until well combined. Preheat greased griddle or skillet over moderate heat until drops of water scatter over surface. Pour batter onto griddle by 1/3 cupfuls. Cook pancakes for 2 minutes on each side, or until golden and cooked through. Serve with maple syrup, honey, or fruit.

Pumpkin Tortilla Soup
Yield: 12 servings

1 broiler-fryer chicken
1 large onion, chopped
1 leek, washed and chopped
2 cans (28 ounces each) whole tomatoes, chopped
3 cups tomato juice
1 small bunch celery with heart, chopped
1 to 2 cups canned pumpkin
2 teaspoons chicken bouillon granules
2 cloves garlic, crushed
1/2 teaspoon freshly ground black pepper
salt
6 corn tortillas
1/4 cup fresh cilantro leaves for garnish
8 ounces Monterey Jack cheese, shredded, for garnish
Place the chicken in a large pot and cover with at least 1 gallon water. Bring to a boil, then reduce the heat and simmer until very tender, about 1 hour. Remove the chicken from the bones and cut or tear into medium-size pieces; set aside.

Strain the broth and place in a clean pot. Add the onion, leek, tomatoes, tomato juice, celery, pumpkin, bouillon, and garlic. Simmer for about 1 hour. Add the chicken, pepper, and salt to taste and simmer for 15 minutes more.

Preheat the oven to 250 degrees F. While the soup is in its final simmer, slice the tortillas into thin strips (a pizza cutter works well) and bake until crisp and golden brown. Pour the hot soup into bowls and garnish with the cilantro leaves, cheese, and tortilla strips.

The carved jack-o’-lantern dates back to medieval Ireland. Its legend involves an Irishman named Jack who was too stingy to go to heaven and too mischievous to go to hell. Jack had to wander Earth until Judgment Day with a lantern made from a hollowed-out turnip with a live coal inside. Children started making these lanterns on Halloween; in the New World, they switched from turnips to pumpkins.