Halloween

[NOCHEF&JUSTLOVESFOOD.YUM]

Halloween seems to be gaining in popularity over the years. Too bad we can't bake and cook and pass it out to the kids like we used to. Last couple of times that I was in the Netherlands it seemed that Halloween was a current hit. Any great local recipes from across the pond??

Does anybody have any great recipes for a Halloween party???

[Liketobake]

I don't have any recipes to share this time. Halloween is one of the few holidays I don't bake for.

Halloween certainly lends to some very creative cooking and dishes.

[NOCHEF&JUSTLOVESFOOD.YUM]

How about this? I tried this in a bundt pan last year and it was "OK". I liked the recipe a lot, but wrong pan. I am NOT a baker so "Like to Bake" will fuss about the "box" mix, but it is a great way to use up leftover Halloween candy.:)


Leftover Halloween Candy Cake Recipe

12 fun size candy bars - 8 to 8.5 ounces total
2 tablespoons milk
1 (18.5 ounce) box white cake mix with pudding in the mix
1 cup water
1/3 cup vegetable oil
3 eggs
2 tablespoons flour

Frosting
1/2 cup unsweetened cocoa
2 1/2 cups powdered sugar, sifted
1 teaspoon vanilla extract
6 tablespoons butter, softened
3 tablespoons plus 2 teaspoons milk

NOTE: In general, the colder wrapped candy is kept, the longer it will keep. Refrigerated candy stays fresh for several months. Frozen candy will stay fresh indefinitely. When thawing, remove frozen candy from wrapper and re-wrap in plastic wrap before thawing to prevent candy from developing any taste or odors picked up by the wrapper.

To prepare cake: Preheat oven to 350 degrees F. Lightly butter and flour a 13 x 9-inch cake pan.

In a medium saucepan over medium-low heat, melt candy bars with milk. Stir until candy has melted. Cool for 5 minutes.

In a large bowl with an electric mixer, blend cake mix, water, oil and eggs on low, scraping down sides of bowl. Beat 2 minutes on high. Stir 2/3 cup cake batter and flour into cooled chocolate and mix thoroughly. Pour remaining white cake batter into prepared pan. Spoon chocolate mixture on top. Swirl chocolate into batter with a knife. Bake 28 to 32 minutes or until a wooden pick inserted in center comes out clean. Completely cool cake in pan before frosting.

To prepare frosting: In a large bowl using electric mixer, cream together cocoa, powdered sugar, vanilla extract and butter on high. Gradually add milk and beat until frosting is spreadable. Frost top of cake.

Serves 18 to 20.

[Liketobake]

For those who carve pumpkins, what do you plan to do with your pumpkin after halloween?

We ususally boil it, and freeze it, for future baking (usually muffins, and pies).

:)

[NOCHEF&JUSTLOVESFOOD.YUM]

For those who carve pumpkins, what do you plan to do with your pumpkin after halloween?

We ususally boil it, and freeze it, for future baking (usually muffins, and pies).

:)


I love it in muffins, yes indeed. Being a southern boy, I also like pie:


REAL PUMPKIN PIE


2 c. pumpkin, cut into half-inch pieces
1/4 cup liquid from cooked pumpkin
1 c. raisins, soaked in 1/4 cup dark rum
1 c. sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 teaspoon cloves
1/2 teaspoon ginger
1 tbsp. molasses
1 tbsp butter
1/2 tsp vanilla extract
1 egg yolk, beaten

Winter squash may also be used.

In medium saucepan, add 1 tbsp. of butter and 1/2 cup water to pumpkin, and simmer over medium heat, which should take approximately 10 minutes. Drain, reserving 1/4 cup liquid. Mash or puree pumpkin. Add raisins, rum, cooked pumpkin, and remaining ingredients. Stir until well combined.

Turn into pastry lined 9 in. pie plate. Flute edges. Set in preheated 400 degree oven. Bake 15 minutes. Reduce heat to 350 degrees and bake about 30 minutes longer.

And one of my FAVORITE treats are the pumkin seeds:

PUMPKIN SEEDS

To dry, carefully wash pumpkin seeds to remove the clinging fibrous pumpkin tissue. Pumpkin seeds can be dried in the sun, in a dehydrator 115-120oF for 1 to 2 hours, or in an oven on warm for 3 to 4 hours. Stir them frequently to avoid scorching.

To roast, take dried pumpkin seeds, toss with oil (1 teaspoon per cup of seeds) and/or salt and roast in a preheated oven at 250 degrees F for 10 to 15 minutes.

I like sea salt and I play with the oil. Get a small plant "spritzer" squeeze bottle and fill with the oil of your choice. I have used peanut, olive and walnut. You can sprinkle with dark sugar at the end or chile powder. Have fun!

[PigsnieLite]

You're a boy, Noche? ME TOO! I throw out the pumpkin becuz we dont eat those things in Britoon. :D

[NOCHEF&JUSTLOVESFOOD.YUM]

You're a boy, Noche? ME TOO! I throw out the pumpkin becuz we dont eat those things in Britoon. :D

Yes, i am a 57 year old "boy" LOL We all need to "think outside the box" and learn from other cultures. Maybe when u grow up LOL JUST KIDDING. I enjoy your input.