Minges Pumpkin Festival
PUMPKIN PIE
Unbaked 9" pie shell
1 1/4 C. cooked or canned pumpkin
3/4 C. sugar
1/2 tsp. salt
1/4 tsp. ginger
1 tsp. cinnamon
1 tsp. flour
2 eggs, slightly beaten
1 C. evaporated milk
2 tblsp. water
1/ tsp. vanilla
Combine pumpkin, sugar, salt, spices and flour in mixing bowl
Add eggs, mix well. Add evaporated milk, water and vanilla; mix. Pour into pie shell.
Bake in hot oven (400*F.) 45 to 50 minutes, or until knife inserted near center comes out clean. POPCORN BALLS 2 quarts popped popcorn 1 Cup packed brown sugar 1/3 Cup water 1/3 Cup dark corn syrup 1/4 Cup butter (no substitutes) 1/2 tsp salt 1 Tsp vanilla extract Place popcorn in a large bowl; set aside. In a heavy saucepan, combine the brown sugar, water, corn syrup, butter and salt. Bring to a boil over medium heat, stirring constantly. Continue cooking, without stirring, until candy thermometer reads 270* (soft-crack stage). Remove from the heat; stir in vanilla. Pour over popcorn; stir until evenly coated. When cool enough to handle, quickly shape into balls.
HALLOWEEN CARAMEL APPLES
1 Package (11 1/2 oz) Milk chocolate chips
2 Tbsp shortening
2 Packages caramels ( 14 oz each)
1/4 Cup water
8 large tart apples, room temperature
8 popsicle sticks
3 to 4 Butterfinger candy bars (2.1 oz each) coarsely crushed
In a microwave-safe bowl, melt chocolate chips and shortening. set aside. In another microwave-safe bowl, microwave the caramels and water, uncovered, on high for 1 minute; stir. Heat 30-45 seconds longer or until caramels are melted.
Line a baking sheet with waxed paper and grease the paper; set aside. Wash and thoroughly dry apples. Insert a popsicle stick into each; dip into caramel mixture, turning to coat. Place on prepared pan. Drizzle with melted chocolate. Sprinkle with crushed candy bars. Refrigerate until set. PUMPKIN PATCH BREAD 1-1/2 Cups of sugar 1 Cup canned pumpkin 1/2 Cup vegetable oil 1/2 Cup water 2 eggs 1-2/3 Cups all-purpose flour 1 tsp baking soda 3/4 tsp salt 1/2 tsp each ground cloves, cinnamon and nutmeg 1/4 tsp baking powder 1/2 Cup chopped pecans In a mixing bowl, combine first five ingredients. Combine flour, baking soda, salt, spices and baking powder; gradually add to pumpkin mixture. Fold in pecans. Pour into a greased loaf pan. Bake at 350* for 70-80 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to a wore rack to cool completely.
PUMPKIN CHIP CUPCAKES
1 Cup all-purpose flour
3/4 Cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 eggs, lightly beaten
1 Cup canned pumpkin
1/2 Cup vegetable oil
1/2 Cup honey
1/3 Cup water
1/2 Cup chopped walnuts
1 Cup miniature chocolate chips
FROSTING:
1 Package (8 ounces) cream cheese
1/4 Cup butter or margaring, softened
1 tsp vanilla extract
2 Cups confectioners' sugar
In a large bowl, combine the first seven ingredients. Combine the eggs, pupmpkin, oil, honey and water; mix well. Stir into dry ingredients just until combined; fold in walnuts and chocolate chips. Fill greased or foil-lined muffins cups three-fourths full. Bake 350* for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in confectioners' sugar until smooth. Frost cooled cupcakes. Yield 15 cupcakes HAUNTING HOT CHOCOLATE 1 Cup nonfat dry milk powder 5 Tbsp sugar 3 Tbsp baking cocoa 1/8 to 1/4 tsp ground cinnamon dash salt 3 Cups of boiling water In a saucepan, combine the milk powder, sugar, cocoa, cinnamon and salt. Add boiling water; stir until milk powder in dissolved.