1/3 cup vegetable oil

½ tsp ground cloves

1 cup fresh or canned pumpkin puree

3 eggs

1 cup flour

2 tsps ground cinnamon

½ cup raisins

2 1/3 cups bisquik

pinch of ground nutmeg

Preheat oven to 350 degrees. Grease 9×5-inch loaf pan.
Mix all ingredients together with wooden spoon. Pour into prepared pan. Bake for 45 minutes. Test with knife, if the knife comes out clean the bread is done. If it is not done put back in oven for 10 minutes. Cool before removing from pan. Store in plastic bag.

1/2 cup corn syrup
1/2 cup molasses
3/4 butter
1/4 teaspoon salt
8 cups of popped popcorn

Cook 1/2 cup molasses
with corn syrup until thermometer reaches hard crack stage,
about 270 degrees. Stir in butter and salt. Have the popcorn
in a bowl. Slowly stir in the mixture with a wooden spoon.
Coat all the popcorn. IMPORTANT! Butter your hands lightly
and shape the popcorn into balls. Make them the size you
want. Set them on wax paper and let them harden. Wrap the
ones you don’t eat with wax paper.)

1. Place corn syrup and molasses in sauce pan
2. Cook over medium heat until reaches 275o F.
3. Remove from heat, and stir in butter and salt
4. Pour over pop corn, mix until lightly coated
5. Grease hands with margarine or butter
6. From into balls
7. Place on waxed paper

Take some medium/large mushrooms and remove the stems.
Put them in a pan and bake (350) just until they lose their
crunch. (don’t over cook or they will shrink and lose their
water) Allow them to cool.

Place tops on pan so that the hole where the stem was connected
is facing up. Fill the hole with a ball of cream cheese (you can
add garlic and/or diced water chestnuts for flavor or crunch).
Put a single slice of black olive in the center of each ball.
Use paprika to draw in veins radiating from the center.

Ingredients:
1 egg
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup quick cooking oats
1 cup grated zucchini
1 cup chopped walnuts
1/2 cup semisweet chocolate chips
1/2 cup butterscotch chips
3/4 cup white sugar
1/2 cup butter

DIRECTIONS:
1.. Preheat oven to 350 degrees F (175 degrees C).
2.. In a large mixing bowl beat butter until soft, add
sugar, and beat until fluffy. Add egg and vanilla, beat well.
3.. In a medium bowl stir together flour, cinnamon, baking
soda, and salt. With mixer on low speed, gradually add four mixture to
butter mixture, beat until well mixed. With a wooden spoon, stir in
oats, zucchini, walnuts or pecans, chocolate and butterscotch pieces.
4.. Drop by rounded teaspoons about 2 inches apart onto
un greased cookie sheets. Bake for 10-12 minutes or until golden brown.
Cool sheets and then cookies on a cooling rack.

Ingredients:
10 apples, small
8 oz. (225g) black treacle (molasses)
4 oz. (125g) butter
16oz. (450g) brown sugar
1 tbsp vinegar

Cooking Instructions:

1. Thoroughly wash the apples then dry with kitchen paper
2. Insert a wooden stick in each, downwards through the core, to act as handles
3. Put the butter, treacle, sugar and vinegar in a pan, mix together and bring to the boil for about 20 minutes
4. Quickly dip the apples in the hot mixture and then place on a rack to set

2/3 c Margarine
3/4 c Granulated sugar
1 t. Vanilla
1 Egg
4 t. Milk
2 c All-purpose flour
1 1/2 t. Baking powder
1/4 t. Salt

Thoroughly cream margarine. Add sugar and blend until light. Add
vanilla. Add egg; beat until fluffy. Stir in milk. In another bowl put
flour, baking powder and salt; blend with a whisk or a spoon until
thoroughly mixed. Gradually add flour mixture to creamed mixture;
blend well. Scoop dough out onto plastic wrap, cover with wrap and
press down to make a thick, flat round. Chill in refrigerator
over-night.

Preheat oven to 375 degrees F.

Cut batch of dough in half; keep one half in refrigerator while
working with the other half. On a well floured surface, using a
floured rolling pin, roll dough to between 1/8-inch and 1/4-inch. Use
a 2-inch biscuit cutter or round cookie cutter to make cookies. Place
on cookie sheet greased with butter-flavored shortening, if possible
(otherwise, regular flavor shortening). Bake for 6 to 8 minutes or
until lightly browned around the edges. Cool on wire rack. Repeat with
remaining dough. Store in airtight container until you are ready to
spread them with frosting and decorate. Spread frosting on cookies;
then make Jack-o-lantern faces using colorful small candies or icing
gel in a tube. Makes about two dozen cookies.

Yield: about 2 dozen

your choice of cracker (Ritz is pictured)
orange cheese, preferably already sliced
a contrasting layer (I used white cheese slices)

Cut the slices of cheese into cracker-sized squares. Cut the orange cheese into jack-o-lantern shapes by hand, or use a miniature cookie cutter if you’re lucky Lay the contrasting layer on the cracker, then top with the jack-o-lantern slice.

1 quart apple cider
1 pound light brown sugar
3 cinnamon sticks
12 whole cloves
Graded orange peel from one orange

Put spices in large kettle with cider and sugar.
Take out the spices before serving.
Simmer uncovered 15 minutes. Serve hot.

1 pk Blue jelly powder [170g]

Method:
For an even scarier effect, use red jelly powder to make a blood-red
hand and tint the lemonade green. If you want, just let the gelatin
set in a flat container, then cube it and serve with lemonade in
dishes. Dissolve powder in 1-1/2 cups boiling water; let cool
slightly. Meanwhile, thoroughly wash and dry inside and outside of
new, medium-size stretch latex (medical) glove. Spray outside with
baking spray; turn inside out. With 6-inch or longer skewer, puncture
glove just below 1 side of opening; push skewer through to pierce
opposite side, leaving wide opening. Suspend in tall pitcher.
Carefully pour gelatin mixture into hanging glove. Close top with
twist tie between gelatin mixture and skewer. Refrigerate for at least
2 hours or until firmly set. [Glove can be refrigerated for up to 48
hours.] Place glove flat in 12-cup punch bowl. Using scissors and
bring careful not to puncture gelatin, cut glove open along palm and
each finger; gently turn over and remove glove. Pour lemonade over
gelatin hand. Makes 8 cups or 12 servings.

8 c Lemonade Lemon aide or “Goulade” really packs a punch when you
float a frightening ghostly blue hand in your serving bowl.

1 1/2 qt. pineapple or orange juice
1 1/2 qt. Mountain Dew® soda
1 C pureed blueberries
1 qt. lime sherbet

Serves 10 Thirsty Ghosts (or more)

Chill all ingredients prior to assembly. Mix all ingredients, except
sherbet, in a large punchbowl. Float scoops of sherbet on top of
punch.