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Spooky Halloween Recipes

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dot-matrix:
I start making this around Halloween time too.... again got it off the Internet, probably Food TV website.  My Grandma use to make Pumpkin Bread Pudding but I never got the recipe.


Pumpkin Bread Pudding

8 ounces French bread, torn into small pieces, about 5 cups
2 cups half-and-half, or half milk and half cream
3 large eggs
2/3 cup granulated sugar
2/3 cup brown sugar
1 can (15 ounces) pumpkin puree
1 cup dried cranberries ( raisins can be substituted)
1 cup chopped pecans, optional
3 tablespoons melted butter
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 teaspoon vanilla
cinnamon sugar, optional

Butter an 11x7-inch baking dish. Heat oven to 350°.
In a bowl, cover the torn bread with the half-and-half; set aside.

In another bowl, combine eggs, sugars, pumpkin, cranberries, melted butter, spices, and vanilla; blend well.

Pour pumpkin mixture over soaked bread and stir to blend.
Pour mixture into the prepared baking dish. Sprinkle top with cinnamon-sugar,
if desired. Bake for 45 to 60 minutes, or until set.

Serve with a vanilla dessert sauce or brown sugar sauce, whipped cream, or vanilla ice cream. Bob and I like it with Deyers Coffee Ice Cream.
Serves 8.

David In Indy:
Creepy Crunchy Cookies





You will need:

1 pound of white chocolate
1 package of peanut butter cookies (the kind with the peanut butter in between)
1 package of mini chocolate chips
Waxed paper

Melt the white chocolate in a pan or double boiler. After the chocolate has been melted, dip each cookie into the white chocolate making sure it is completely coated.

Set the coated cookies on some waxed paper until they have dried and cooled. If there are any spots on the cookies that haven't been thoroughly coated, spread some additional melted chocolate to cover up the holes. Finally, add "eyes" to the cookies using the chocolate chips. You can also decorate the cookies with some black and orange candy sprinkles.

dot-matrix:


Pumpkin Soup

Around Halloween, you may not know what to do with all the extra pumpkin. Maybe you've already made pumpkin pie, prepared a pumpkin smoothie, baked pumpkin bread, and still have pumpkin leftover, or would prefer to try something different. Why not try pumpkin soup? It can be a hearty side dish to your next Halloween party.


Ingredients
3 1⁄3 Lb pumpkin, peeled and cubed
1 onion, sliced
1 3/4 oz butter
2 garlic cloves, peeled
2 1⁄8 pt chicken stock
2 1⁄8 pt water
2 Tbsp crème fraiche
1 pinch of nutmeg
1 pinch of cinnamon
1 tsp white sugar
1 Tbsp olive oil
2 slices of whole-wheat bread, cut into small cubes
2 Tbsp maple syrup
salt and pepper


Put the saucepan/pot over a stove burner set to medium or high heat. Put the butter in the pot when hot and let it turn brown. Add the onion slices to cook for about five minutes. Stir in the garlic afterwards.
 
Stir in the pumpkin and chicken stock after the onions have shown a slight brown. Bring the pot to a boil, then simmer it for 20 to 30 minutes.

Preheat the oven to 180º C or 350º F.
 
Spread out croûtons on a tray. Lightly sprinkle cinnamon, nutmeg, and sugar onto the croûtons. Then lightly drizzle the olive oil onto the croûtons.
 
Put the tray inside the oven. Bake for seven minutes. Take the tray back out when the croûtons have a brown and crispy look.
 
Season the soup with salt and pepper and add the maple syrup after the 20 minute mark. Stir and take off the heat.
 
Use a ladle and scoop the soup into a blender. Drain water back in the pan as you scoop. Before blending, release the steam/heat from the soup. Pulse the soup about two or three times before blending for 30 seconds. Add one tablespoon of crème fraiche and blend again. Pour the blended soup into another saucepan. Repeat the blending process with the rest of the soup.
 
Serve the soup by pouring it into bowls and sprinkling some croûtons on top of it. Add a little garnish, such as mint.

dot-matrix:
I got this one from Better Homes and Gardens and plan to try it this year for Bagels


Pumpkin Cream Cheese Spread
 


Prep: 10 min.
 
Ingredients

1  8-ounce package cream cheese, softened
1/2  cup canned pumpkin
1/4  cup sugar
3/4  teaspoon pumpkin pie spice
1/2  teaspoon vanilla

Directions

Beat all ingredients in a medium mixing bowl with an electric mixer on medium speed until smooth. Cover and refrigerate for at least 1 hour or up to 24 hours. Makes 1-1/2 cups (24, 1-tablespoon servings).

Sharon:
Pumpkin Martini

               

Ingredients:
1) 3 Parts Bols Pumpkin Smash Liqueur
2) 1 Part Captain Morgan Spiced Rum
3) Dash Half and Half Cream

Preparation:
1) Combine all ingredients.
2) Shake with ice.

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