Spooky Recipes

September 24, 2015

Soft Pumpkin Cookies

What You’ll Need:

  • 2 1/2 cups  all-purpose flour
  • 1 teaspoon  baking soda
  • 1 teaspoon  baking powder
  • 1 teaspoon  ground cinnamon
  • 1/2 teaspoon  ground nutmeg
  • 1/2 teaspoon  salt
  • 1 1/2 cups  granulated sugar
  • 1/2 cup  butter (1 stick), softened
  • 1 cup  LIBBY’S® 100% Pure Pumpkin
  • 1 large  egg
  • 1 teaspoon  vanilla extract
  • Glaze (recipe follows)

How to make it:

PREHEAT oven to 350° F. Grease baking sheets.

COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.

FOR GLAZE:

COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.

 

https://www.verybestbaking.com/recipes/32364/old-fashioned-soft-pumpkin-cookies/

 

Skeleton Bread

What you’ll need:

  • 1/2 pkg. frozen bread dough
  • 8 oz. egg, beaten
  • 1 Tbs. water
  • 1 Tbs. poppy seeds

How to make it:

Thaw and let bread rise according to manufacturer’s instructions. Punch down dough; divide in half. Set 1 half aside. Cut remaining half into thirds. With 1 of the thirds, form head shaped like a light bulb. With scissors, cut eyes, nose and mouth. Place head at end of greased 17×11-inch rimmed baking sheet. Shape second third into 3-inch long triangle; place, point down, below head to form body. Divide remaining third of dough into 7 pieces; roll into sausages. Arrange 3 on each side of upper body for ribs. Use remaining piece for neck.

Halve reserved dough. With 1 half, make 4 logs for upper and lower legs; attach to body. With two-thirds of the remaining dough, make 4 logs for upper and lower arms; attach at shoulders. With remaining dough, make 2 small and 2 large triangles for hands and feet. With scissors, make 4 cuts at broad ends of triangles for fingers and toes; attach to arms and legs.

Cover and let rise for 30 minutes. Whisk egg with water; brush some over joints, pressing to seal. Brush entire skeleton with remaining egg wash; sprinkle with poppy seeds. Bake in 375 degree oven for about 15 minutes or until golden.

http://www.recipe4living.com/recipes/skeleton_bread.htm

 

Halloween Goblin Balls

What you’ll need:

  • 8 C. popped corn
  • 1 C. granulated sugar
  • 1/2 C. corn syrup
  • 1/3 C. water
  • 1 Tbs. butter
  • 1/2 tsp. salt
  • 1 tsp. vanilla
  • 1 C. orange and black gumdrops or jujubes, chopped

How to make it:

Place popped corn in bowl; set aside. In small saucepan over medium-high heat, bring sugar, corn syrup, water, butter and salt to boil; cook, stirring, until sugar dissolves. Cook, without stirring, for 10 minutes or until at hard-ball stage of 254 degrees on candy thermometer, or until 1/2 tsp. syrup dropped into cold water forms rigid but still slightly pliable ball. Remove from heat. Wearing oven mitts to shield against splatters, carefully stir in vanilla. Pour over popped corn; using greased spoon, toss until coated. Stir in candy. Wearing rubber gloves, form into 2-inch balls; let cool on baking sheet.

http://www.recipe4living.com/recipes/halloween_goblin_balls.htm

 

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