Witches' Brew

Ingredients:

• 1 quart lime sherbet, slightly softened
• 1 container (12 oz) frozen limeade, thawed
• 1 bottle (1 liter) ginger ale
• Gummy worm candies, if desired
• Lime slices, if desired

Directions:

1. In punch bowl, mix sherbet, limeade and ginger ale.
2. Pour into glasses. Garnish each glass with candy and lime slices. Serve immediately.

*Swap the lime sherbet and frozen limeade with orange sherbet and frozen orange juice concentrate for a different flavor.

*The sherbet will float to the top, so stir the punch before pouring each serving.

*Can serve in Cauldron

http://www.pillsbury.com/recipes/witches-brew/b1d7e750-1260-4f37-9aaa-a10ceb94d4ec

Vegan Pumpkin Pie

Pie crust:

Ingredients:

• 2 cups flour
• 1 1/2 tbsp sugar
• 1/2 tsp salt
• 1/2 cup & 2 tbsp vegan margarine
• 2 tbsp vegetable oil
• 3 tbsp cold water

Directions:

1) Combine the flour, sugar and salt in a large bowl. Cut in the vegan margarine, mixing until crumbly.

2)In a separate bowl, whisk together the oil and water, then add to the flour mixture, mixing just until a dough forms.

3)Cover the dough with plastic wrap, then chill for 30 minutes.

4)Roll out onto a lightly floured surface to about 1/4 inch thickness and gently press into a pie tin.

Filling:

Yield: 1 9" pie

Ingredients:

• 1 cup dairy-free sour cream, such as Tofutti
• 1 15-ounce can canned pumpkin
• 3/4 cup white granulated sugar
• 1/4 cup all-purpose flour
• 2 T. arrowroot powder
• 2 T. canola oil
• 2 T. maple syrup
• 2 t. pumpkin pie spice
• 1/4 t. salt

Directions:

1. In a large mixing bowl, use an electric hand mixer to combine the dairy-free sour cream, pumpkin, sugar, flour, arrowroot powder, canola oil, maple syrup, pumpkin pie spice and salt until combined. Pour into the prepared pie crust and bake at 425 F for 15 minutes, then reduce the oven temperature to 350 F and bake for 45-55 minutes or until set. Allow pie to cool completely on a wire cooling rack, then transfer to the refrigerator to chill for 1-2 hours before serving.

Caramel Apples

Ingredients:

• 6 wooden sticks
• 6 small-medium sweet apples, such as Braeburn, Golden Delicious or Gala
• ¼ cups plain unsweetened soy half-and-half creamer
• ½ cup plain unsweetened soy yogurt, divided
• 1 cup organic granulated sugar
• ¼ cup organic dark corn syrup
• 1 T. dairy-free soy margarine 

Directions:

1. Fill a shallow basin or dish with ice water and set aside. Line a baking sheet with parchment and set aside. Remove the stems of the apples, and insert the sticks into the tops of the apples. (Alternatively, you can choose to leave the stems on, tie string to the stems, and lower them into caramel.)

2. In a small saucepan over medium-high heat, combine the dairy-free half-and-half, the soy yogurt, sugar and corn syrup, stirring well to dissolve the sugar. Using a candy thermometer, cook the mixture for about 10 minutes without stirring, or until the caramel reaches 245 F. Stir in the soy margarine, mixing until completely melted and incorporated.

3. Remove the pan from the heat and place directly in the ice water. Working quickly, dip each of the apples into the caramel, using a spoon or knife to help coat all of the sides. Transfer the apples to the prepared baking sheet and place in the refrigerator for 20-30 minutes or until set.

http://dairyfreecooking.about.com/od/confectionscandies/r/caramelapple.htm

Dirt Cake

Ingredients:

• 1.5 package of Oreo Cookies
• 1 (8 oz.) package of Cream Cheese
• 1/2 C. Butter, softened
• 1 C. Powdered Sugar
• 3 C. Milk
• 1 (12 oz.) tub of Whip Cream
• 2 (3 ½ oz.) packages of Instant Pudding, chocolate or vanilla
• 1/2 t. Vanilla

Directions:

1. Crush all the Oreo Cookies and set aside.
2. Mix together the butter, cream cheese, sugar, and vanilla. Set aside
3. Mix together the pudding and the milk. Then fold together the cream cheese mixture and the pudding. Add the whip cream to the mixture.
4. Layer the crushed cookies, and the pudding mixture starting with the cookies. 3 layers of cookies and 2 layers of the pudding mixture.

http://thegalwaygirl.com/recipes/dirt-cake/

Pumpkin-Seed Candy

Ingredients:

• 1 cup hulled pepitas or pumpkin seeds
• 1/4 cup sugar
• 2/3 cup good quality honey
• 3 tablespoons cold unsalted butter, plus 2 tablespoons melted for brushing

Directions:

1. Heat a large skillet over medium-high heat. Add pumpkin seeds; toast, stirring constantly until seeds pop and become slightly golden, about 3 minutes. Transfer to a bowl to cool.
2. Place sugar and honey in a small saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar, about 3 minutes. Add pumpkin seeds, and continue cooking until temperature registers 285 degrees.on a candy thermometer, 3 to 4 minutes. Remove from heat, and stir in cold butter.
3. Let the mixture cool to 240 degrees. about 4 minutes. Meanwhile, brush the inside of fifteen 1-inch-diameter black paper cups with melted butter, reserving 1 tablespoon. Spoon a scant tablespoon of the honey mixture into each cup. Brush a clean work surface with the remaining butter, and spoon the remaining honey mixture on it so mixture will continue to cool.
4. When remaining candy is stiff and cool enough to handle, about 6 minutes, cut into 3/4-inch pieces with a greased knife. Put one piece of candy in center of each of fifteen 4-by-4-inch pieces of orange cellophane wrap, gather cellophane at the top, and secure with a twist of a 4 1/2-inch piece of floral wire. Wrap the ends of floral wire around a skewer to form tendrils.

http://www.marthastewart.com/317123/pumpkin-seed-candy?czone=holiday/halloween-center/halloween-center-desserts&backto=true&backtourl=/photogallery/halloween-treat-recipes#slide_7

Roasted Pumpkin Seeds

Ingredients:

• 1 1/2 cups raw whole pumpkin seeds
• 2 teaspoons butter, melted
• 1 pinch salt

Directions:

1. Preheat oven to 300 degrees F (150 degrees C).
2. Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

http://allrecipes.com/Recipe/Roasted-Pumpkin-Seeds/Detail.aspx?evt19=1

Pumpkin Pillows

Ingredients:

1. 12 KRAFT Caramels
2. 1 tsp. water
3. 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
4. 1 tsp. ground cinnamon, divided
5. 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
6. 1/2 cup canned pumpkin
7. 1 Tbsp. brown sugar
8. 1 tsp. flour
9. 1/4 tsp. orange zest
10. 20 won ton wrappers
11. 1 egg white, lightly beaten
12. 2 cups oil
13. 1 Tbsp. powdered sugar

Directions:

1. MICROWAVE caramels and water in medium microwaveable bowl on HIGH 30 sec.; stir until caramels are completely melted. Cool 2 min. Stir in sour cream and 1/2 tsp. cinnamon. Refrigerate until ready to use.
2. WHISK cream cheese, pumpkin, brown sugar, flour, zest and remaining cinnamon until well blended. Spoon about 2 tsp. onto center of each won ton wrapper. Moisten edges with egg white; fold diagonally in half. Pinch edges together tightly to seal.
3. HEAT oil in large saucepan on medium-high heat to 350ºF. Add won tons, in batches; cook 2 to 3 min. or until evenly browned. Drain. Cool slightly or to room temperature. Sprinkle with powdered sugar. Serve with caramel sauce.

http://www.holidayspage.net/pumpkin-pillows/

Ghoul's Punch

Ingredients:

1. 1/2 gallon apple cider or apple juice (8 cups)
2. 1/2 cup cinnamon honey, wildflower honey, orange blossom honey, or desired honey
3. 1 orange, sliced
4. 6 inches stick cinnamon
5. 1 tablespoon coarsely chopped, peeled fresh ginger
6. 1 teaspoon whole allspice
7. 1 teaspoon whole cloves
8. 1 bay leaf, (optional)

Directions:

1. For punch base: In a 4-quart Dutch oven, combine cider and honey. Add orange slices. For spice bag, place cinnamon, fresh ginger, allspice, cloves and bay leaf, if you like, in the center of a double-thick, 8- to 10-inch square of 100-percent-cotton cheesecloth. Tie closed with a clean string. Add spice bag to the saucepan with cider mixture. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Remove orange slices and spice bag; discard. If you like, strain mixture through a fine mesh sieve*. Use in the following party drinks. Makes about 8 cups base.
2. Variation
3. Mulled Apple Cider: Prepare Haunted Halloween Party Punch Base as above. Serve warm base in mugs or heatproof glasses. If you like, garnish each serving with a cinnamon stick and a thin apple slice. Makes 8 (8-ounce) servings.
4. Awfully Good Ghoul's Punch: Prepare Haunted Halloween Party Punch Base as above. Cool to room temperature. Transfer punch base to a large pitcher or punch bowl. Cover and chill for 4 to 24 hours.
5. Awfully Good Ghoul's Punch: In a punch bowl, combine punch base; one 12-ounce can frozen cranberry-raspberry juice concentrate, thawed; one 6-ounce can frozen lemonade concentrate, thawed; and 3 cups cold water. Add ice, if you like. Thinly slice 1 medium apple. Float apple slices and cranberries in punch. Makes 18 (6-ounce) servings.
6. Golden Apple Cocktails: Prepare Haunted Halloween Party Punch Base as above. For each serving, combine 2 to 3 tablespoons vodka, Southern Comfort, bourbon, apple brandy or brandy, rum, vermouth or dry white wine and 1/2 cup of the hot punch base in a mug or heatproof glass. Or, cover and chill punch base until completely cool. Add 2 to 3 tablespoons desired alcohol and 1/2 cup of the chilled punch base to an ice-filled glass; stir. If you like, garnish each serving with an orange twist and a maraschino cherry on a cocktail pick. Makes 16 (5 to 6-ounce) cocktails.

http://www.holidayspage.net/ghouls-punch/

Bite-Sized Swirled Pumpkin Cheesecake

Ingredients:

1. 12 Cupcake liners
2. Nonstick cooking spray
3. 2 pkg. (8 oz. each) Cream cheese, at room temperature
4. 1/2 cup Granulated sugar
5. 1 1/2 Tbsp. All-purpose flour
6. 1 tsp. Vanilla extract
7. Pinch of salt
8. 2 large Eggs
9. 1/2 cup Pure Pumpkin
10. 2 Tbsp. Cafe Collection Vanilla Latte Coffeemate
11. 2 tsp. Ground cinnamon

Directions:

1. Preheat oven to 300° F.
2. Line 12-cup muffin tin with liners; coat liners with nonstick cooking spray.
Beat cream cheese, sugar, flour, vanilla extract and salt in large mixer bowl until smooth.
3. Beat in eggs one at a time, beating well after each addition.
4. Transfer 1/2 cup batter to a medium bowl.
5. Add pumpkin and Coffee-mate; stir until blended.
6. Divide white cream cheese batter evenly among prepared cups; top evenly with pumpkin batter.
7. Swirl batters with butter knife.
Bake for 16 to 18 minutes or until just set.
8. Cool completely in pan on wire rack.
9. Cover and refrigerate for 4 hours before serving

Spicy Cider Jack-o'-Lanterns (jello)

Ingredients:

1. 4 large oranges
2. 2 cups apple juice, chilled
3. 1/4 cup red cinnamon candies (optional)
4. 1 (3-oz.) pkg. orange or lemon-flavor gelatin
5. 1/2 cup whipped topping (optional) 

Directions:

1. Cut "lid" from stem end of each orange; discard lids. With spoon or fingers, scoop and scrape out flesh from each orange to within 1/4 inch of peel, being careful not to puncture peel. Reserve orange flesh for another use. Place orange shells on cookie sheet or tray.
2. In small saucepan, combine 1 cup of the apple juice and cinnamon candies. Cook over medium-high heat until mixture comes to a boil and candies melt, stirring constantly. Remove from heat. Add gelatin; stir at least 2 minutes or until completely dissolved. Stir in remaining 1 cup cold apple juice. Pour evenly into orange shells. Refrigerate 4 hours.
3. With small sharp knife, cut out jack-o'-lantern features into side of each orange. Carefully remove peel to reveal gelatin under features. (If gelatin does not release well, rinse paper towel in hot water and wring out; press hot towel on features to soften gelatin slightly, then remove peel.)
4. To serve, top each dessert with dollop of whipped topping. If desired, sprinkle with cinnamon.

http://www.holidayspage.net/spicy-cider-jack-o-lanterns/

Halloween Layer Cake

Ingredients:

1. 1 cup butter, softened
2. 2 cups sugar
3. 4 Eggs
4. 3 cups all-purpose flour
5. 1 tablespoon baking powder
6. 1/2 teaspoon salt
7. 1 cup milk
8. 1/4 cup baking cocoa
9. 1/4 cup water
10. 1/2 teaspoon vanilla extract
11. 1/2 teaspoon orange extract
12. 1 tablespoon grated orange peel
13. 10 drops yellow food coloring
14. 6 drops red food coloring

FROSTING:

1. 3 packages (3 ounces each) cream cheese, softened
2. 5-3/4 cups confectioners' sugar
3. 2 tablespoons milk
4. 8 drops yellow food coloring
5. 6 drops red food coloring

GLAZE:

1. 3 ounces semisweet chocolate
2. 1/3 cup heavy whipping cream
3. Candy corn for garnish

Directions:

1. In a bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Combine flour, baking powder and salt; add alternately with milk to creamed mixture. Mix well. 
2. Combine cocoa, water and vanilla; stir in only 2 cups cake batter.
3. Pour into a greased and floured 9-in. round baking pan. Add orange extract, peel and food coloring to remaining batter. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30 minutes or until cake tests done. Cool for 10 minutes before removing from pans to wire racks.
4. In a bowl, beat all frosting ingredients until smooth. Place one orange cake layer on a cake plate; spread with 1/2 cup frosting. Top with chocolate layer; spread with 1/2 cup frosting. Top with second orange layer. Frost the sides and top of each.
5. Microwave chocolate and cream on high 1-1/2 minutes or, stirring once. Stir until smooth; let cool 2 minutes. Slowly pour over cake, letting glaze drizzle down sides. Garnish with candy corn. Yield: 12-16 servings.

http://www.holidayspage.net/halloween-layer-cake/

Pumpkin Yogurt

Ingredients:

1/4 cup of pumpkin puree

1/2 cup of nonfat plain Greek Yogurt

1/4 teaspoon vanilla extract 

stevia to taste

Directions:

Mix everything and enjoy!  Just 100 calories and full of fiber.

Impossible Pumpkin Pie Cupcakes

Ingredients:

1 15 oz can pumpkin puree
1/2 cup sugar (or natural sugar substitute ie, monk fruit or stevia)
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda

Directions:

1. Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.
2. Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture.
3. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. 
4. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve.

Caramel Apple Dip

INGREDIENTS:

• 16 individually-wrapped caramels unwrapped
• 1/4 cup water
• 8 oz. cream cheese softened
• 1/2 cup brown sugar
• 1 tsp. vanilla

INSTRUCTIONS:

1. In a medium saucepan over medium-low heat, melt caramels with water, stirring frequently. Remove from heat and set aside.
2. In a medium bowl, cream together cream cheese, sugar and vanilla.
3. Lastly, fold in caramel mixture into the cream cheese mixture.
4. Serve immediately with apple slices.

http://www.chef-in-training.com/2013/08/caramel-apple-dip/

Sparkling Cider Pound Cake with Sparkling Cider Glaze

INGREDIENTS:

• 1/2 cup butter softened
• 1/4 cup shortening (Crisco)
• 1 1/2 cups sugar
• 2 eggs
• 1/2 tsp. butter extract
• 1/4 tsp. salt
• 1/4 tsp. baking powder
• 1 1/2 cups flour
• 1/2 cup Sparkling Cider 

. GLAZE . .

• 1 1/2 cups powdered sugar
• 1/4 cup Spakling Cider

INSTRUCTIONS:

1. Cream butter, shortening and sugar together in a large bowl.
2. Beat in eggs one at a time along with the butter extract.
3. In a small bowl, combine salt, baking powder, and flour and stir to evenly combine. Add alternately with 1/2 cup sparkling cider to the wet ingredients and beat until well incorporated.
4. Pour into a greased and floured 9 inch by 5 inch loaf pan.
5. Bake at 325 degrees F for about 60-70 minutes or until the top is golden brown and until a toothpick can be inserted and come out clean. Let cool in the pan for 5-10 minutes then transfer to a cooling rack.
6. In a medium bowl, whisk sparkling cider and powdered sugar until smooth consistency is reached. Poor over cooled pound cake.

http://www.chef-in-training.com/blog/wp-content/uploads/2012/08/IMG_1923-4-190x100.jpg