FoodGirlOnline.com

2 1/4 flour
1/2 teaspoon salt

Mix well.

Add 3/4 cup shortening. Mix until the flour turns into little small peas.

Add 7 tablespoons ICE water (ice water makes the crust really flaky).

Slice 6-8 Apples, your choice.

In another bowl mix:

3/4 cup sugar
1 teaspoon cinnamon
2 tablespoons flour
dash of nutmeg

Mix with apples.

Roll out crust and make top and bottom.

Put the bottom layer down and put apples in. Dot apples with butter. Put on top crust.

Bake at 400°F for 50 min.

2 pie crusts
Filling:

1/2 cup sugar
1/2 cup light brown sugar
1 tbsp. flour
1 tbsp. bitters (optional)
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. cloves
1 egg, lightly beaten
2 tbsp. butter
1 can (29 oz.) pumpkin
1 can (12 oz.) evaporated milk
1/4 cup milk
1 cup water
Praline:

4 tbsp. butter, softened
2/3 cup light brown sugar
2/3 cup pecans, coarsely chopped
Whipped cream, for garnish (optional)

Mix sugars, flour, bitters, spices in large bowl.

Stir in egg; set aside.

Melt butter in large skillet over low heat.

Add pumpkin, simmer, stirring occasionally until purèe thickens slightly, 10 minutes.

Gradually stir hot pumpkin into sugar mix, stir in evaporated milk, milk and 1 cup water. If desired, cover and refrigerate overnight.

Praline:

Prepare crusts.

Preheat to 450°F.

Spread half the praline mix in each crust. Bake until praline is golden brown and bubbly, around 10 minutes; cool slightly.

Reduce oven temp to 400°F.

Pour half pumpkin filling into each crust; smooth top with spatula.

Bake until pumpkin is firm and crusts are golden brown, about 1 hour. Cool completely and serve.

Garnish with whipped cream or topping, if desired.

This recipe and others can be found at:

http://www.holidays.net/thanksgiving/recipes.htm

2 cups granulated sugar
1 cup packed light brown sugar
3/4 cup butter or margarine
2/3 cup NESTLE® CARNATION® Evaporated Milk
1/2 cup LIBBY’S® 100% Pure Pumpkin
2 teaspoons pumpkin pie spice
2 cups NESTLE® TOLL HOUSE® Premier White Morsels
1 (7 ounce) jar marshmallow creme
1 cup chopped pecans
1 1/2 teaspoons vanilla extract

Line 13 x 9-inch baking pan with foil.
Combine sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234 degrees F to 240 F (soft-ball stage).
Quickly stir in morsels, marshmallow creme, nuts and vanilla extract. Stir vigorously for 1 minute or until morsels are melted. Immediately pour into prepared pan. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered. To cut, lift from pan; remove foil. Cut into 1-inch pieces. Makes about 3 pounds.

1 bag any color chocolate melts Sucker molds of your choice
1 bag of sucker sticks Disposable pastry bags
1 bag of sucker wrappers w/ ties

To melt the chocolate (Wilton’s Candy Melts work great), follow the directions on the back of the bag. The easiest way is to use a disposable pastry bag. Fill it with the melts, tie off the open end and zap it in the microwave. Squeeze the bag every few minutes as it melts to mix it.

Cut off the tip of the bag and fill each sucker shape to the top. We used orange melts and jack-o-lantern molds. You can also melt some yellow and brown melts and fill in the jack-o-lantern face before you fill with orange. Just let the faces harden first, then fill. You can find kits at mass retailers and craft stores to make these that have everything you need included in the kit.
When they are full, insert the sticks, you may have to work them into the chocolate a little and top it off to seal them in. They may look a little bumpy but they will level out as the chocolate settles. Place in your refrigerator to set.
You can also look for different molds that have witches, skulls, etc and fill them accordingly.

To remove after they are set, just lift by the stick, they should easily pop right out. If they don’t come out, just bend the mold slightly, like getting ice from a tray.
You can use candy paints or glazes at this time to add some color. Or you can use decorating gel or frosting to add faces!

STORAGE & SERVING
For a Halloween party, serve on on a large serving tray or decorative plates. For treats, wrap individually in those little cellophane bags for suckers. You can find orange ones during the Halloween season.

A very tasty little treat! I guarantee they’ll disappear faster than a ghost in a graveyard!

This out this recipe and others at:

http://www.halloweenkitchen.com/

« Older Entries

Newer Entries »