Tricky Treats!

If you need some fun Halloween Treats, here are some spooky and festive ideas!

Tricky Treats

 

It’s pumpkin season! Halloween fun and fall harvest celebrations wouldn’t be complete without the pumpkin’s toothy grin or scary scowl. Whether you’re planning a special family dinner, a holiday party, or trick-or-treat sweets, you’ll want to include these pumpkin creations.

Decorating with Pumpkins

With a little ingenuity and time, you can turn an ordinarygarden pumpkin into a spooky party decoration or abeguiling table centerpiece. Here’s a tip for carving jack-o’-lanterns: When you cut the top off the pumpkin, cut atriangular notch on the back side. The notch makes it easy tomatch the edges when replacing the lid.

Spooky Jack-O-Lantern

1 large pumpkin

1 #10 can (such as a shortening can)

1/2 cup salt

3 pounds dry ice, chunked

Flashlight (optional)

Cut off the pumpkin top and clean out the seeds and pulp.Carve a face on the pumpkin. Place the # 10 can inside the pumpkin, add 1/2 cup salt, then fill the can 3/4 full of hot water. If your pumpkin is large enough, place a flashlight behind the can to add drama to the decoration. Drop two or three medium-to-large chunks of dry ice into the can of water. (Be sure to wear gloves when handling dry ice.) The dry ice will send steam filtering from the jack-o’-lantern’s face.When the fog begins to diminish, remove the can and replenish the water. (The dry ice cools the water and causes ice to form around the dry ice, stopping the action. Adding hot water will melt the ice and start the process again.)

Pumpkin Punch Bowl

A jack-o’-lantern punch bowl doubles as a centerpiece. Cleanout the inside of a large pumpkin, wiping and rinsing until allfiber and pumpkin strings are gone. Use acrylic paints ormarking pens to draw a face on the outside of the pumpkin.Refrigerate the pumpkin until you’re ready to use it, thenpour in cider or punch. The cool pumpkin will keep yourdrink cold throughout the evening.

Pumpkin Treats

These goblin goodies include foods made with pumpkin, aswell as foods made to look like jack-o’-lanterns. Each treat isquick and easy to make.

Jack-O-Lantern Dinner

1 small-to-medium pumpkin

3/4 cup chopped onion

1 to 2 tablespoons margarine or cooking oil

1 1/2 pounds ground beef

2 tablespoons soy sauce

2 tablespoons brown sugar

1 4-ounce can mushrooms, drained

1 10 3/4-ounce can cream of chicken soup

1 1/2 cups cooked rice

Cut off the pumpkin top and clean out all seeds and stringypulp. Use a black marking pen to draw an appropriate jack-o’-lantern face on the pumpkin. Sauté onions in margarine oroil in a large skillet. Add meat and brown. Drain off grease.Add soy sauce, sugar, mushrooms, and soup. Simmer,stirring occasionally, for 8 to 10 minutes. Add cooked riceand simmer an additional 5 minutes. Pour mixture intopumpkin. Replace pumpkin top.

Place the filled pumpkin on a baking sheet and bake in a350° F. oven for 1 hour. The pumpkin itself should be tenderwhen removed from the oven. Place on a serving platter andcover with a large napkin. After the blessing, select someoneto uncover the special dish. Serve the pumpkin as avegetable along with the delicious meat mixture.

Jack-O-Lantern Bundt

You’ll need three cake mixes and two bundt pans for this decorative cake. White cakes tinted with orange food coloring or dark-colored cakes work best. Thoroughly grease and flour the pans so cakes slide out easily. Prepare the cake mixes according to package directions. Pour half the batter into each pan, and bake as usual.

When cakes are done, remove from pans and cool. Cut andremove the rounded tops from each cake so that the topedges are flat. Place one cake, cut side up, on the servingplatter. Place the second cake on top, cut sides together,matching ribs to form a jack-o’-lantern.

With frosting or gumdrops placed in toothpicks, make the pumpkin’s face. Fill the cake’s center hole with plastic wrap or waxed paper to hold the stem. To make the stem, blend ounces cream cheese (at room temperature) with 3 cups powdered sugar, and tint with green food coloring. Mold into stem and leaf shapes, and attach to the top of cake with the stem set in the center hole.

Ghost Pumpkin Pie

This ghostly figure transforms your favorite pumpkin pie into a Halloween treat. Use whipped topping in a pressurized can,or place regular whipped cream in a cake decorating bag.Outline the ghost’s form on top of the pumpkin pie with whipped topping, and then fill in the outline. Spread the topping with a knife to make smooth.

Jack-O-Lantern Sandwiches

These Halloween sandwiches will delight young and old alike.Use a dark bread such as rye or pumpernickel. Cut jack-o’-lantern faces in one slice of bread for each sandwich. Make sandwiches with desired filling. Place a slice of cheese over the filling, and position pumpkin face on top. This sandwich will add a special touch to a Halloween party or lunch.

Orange-O-Lanterns

These tiny jack-o’-lanterns make good party favors or treats.Decorate oranges by drawing jack-o’-lantern faces on each with dark marking pens. If you’re using orange-o’-lanterns as favors, let each guest decorate his or her own.

Roasted Pumpkin Seeds

2 cups pumpkin seeds, well washed

1 teaspoon Worcestershire sauce

3 tablespoons butter or margarine, melted

1 teaspoon salt

Boil seeds in a small amount of salted water for 10 minutes,and then dry on paper towels. Combine Worcestershire sauce, butter or margarine, and salt. Pour mixture over seeds, and stir until seeds are well coated. Bake on a baking sheet for 1 to 2 hours in a 225° F. oven, stirring often. Seedsshould be crisp and not burned.

Kitchen Kraft: Easter Time Treats!

Need some kid-friendly Easter treats? Here’s some great ones from The Friend. Click HERE for the original article.

Bunny Cupcakes

1 package white cake mix (or your own white-cake recipe)

1 can white frosting mix (or your own recipe)

1 cup shredded coconut

1 package ice-cream cones (flat bottom)

jelly beans

shoestring licorice

construction paper

  1. 1.

    Mix batter as directed on package for cupcakes.

  2. 2.

    Fill cones with batter only to top of lower section so they won’t overflow while baking.

  3. 3.

    Bake as directed for cupcakes.

  4. 4.

    Cool, then frost and sprinkle on coconut.

  5. 5.

    Decorate, using jelly beans for eyes and nose, licorice for whiskers, and construction paper (cut in oval shapes) for ears.

April Spools

Make these little critters by gluing felt or by wrapping yarnover thread spools. Place spools in upright position forbunny and duck and on side for lion. Glue on pompoms forheads, feet, tails, and wings. In addition use pipe cleaner forlion’s tail. Use small beads for eyes, and pieces of felt forears, noses, tongues, and bills.

Noodle Nests

4 cups chow mein noodles

3 cups miniature marshmallows

3 tablespoons butter or margarine

small jelly beans

  1. 1.

    Grease cookie sheet.

  2. 2.

    Pour noodles into bowl.

  3. 3.

    Melt marshmallows and butter in saucepan over medium heat, stirring constantly until smooth.

  4. 4.

    Pour marshmallow mixture over noodles and stir until well coated.

  5. 5.

    Rub butter on hands, and form noodle mixture into five equal balls; place on cookie sheet.

  6. 6.

    With back of spoon, make hollow, or nest, in center of ball.

  7. 7.

    Let nests stand until firm, then fill with jelly beans.

Easter Egg Sandwiches

3 hard-cooked eggs, chopped

1/4 cup chopped celery

1/4 teaspoon onion salt or 1/2 teaspoon prepared mustard

3 tablespoons mayonnaise

6 slices bread

Mix ingredients together and spread on bread.

Decorated Hollow Eggs

  1. 1.

    Gently make small hole in one end of raw egg with darning needle. Make slightly larger hole in other end.

  2. 2.

    Hold egg over bowl and gently blow into smaller hole until yolk and egg white come out of other end. (Save for cooking.) Carefully slosh water around inside of egg to clean it thoroughly, then gently shake egg to dry it.

  3. 3.

    Coat half of egg with craft glue.

  4. 4.

    Attach braid, yarn, tiny beads, or seeds. Let glue dry.

  5. 5.

    Turn egg over and repeat steps 3 and 4.

Tricky Treats!

Looking for a fun Halloween-themed snack? Look no further! These origianally appeared in The Friend magazine in 1982.

Tricky Treats

It’s pumpkin season! Halloween fun and fall harvestcelebrations wouldn’t be complete without thepumpkin’s toothy grin or scary scowl. Whether you’replanning a special family dinner, a holiday party, ortrick-or-treat sweets, you’ll want to include thesepumpkin creations.

Decorating with Pumpkins

With a little ingenuity and time, you can turn an ordinary garden pumpkin into a spooky party decoration or a beguiling table centerpiece. Here’s a tip for carving jack-o’-lanterns: When you cut the top off the pumpkin, cut a triangular notch on the back side.The notch makes it easy to match the edges when replacing the lid.

Spooky Jack-O-Lantern

1 large pumpkin

1 #10 can (such as a shortening can)

1/2 cup salt

3 pounds dry ice, chunked

Flashlight (optional)

Cut off the pumpkin top and clean out the seeds and pulp. Carve a face on the pumpkin. Place the # 10 can inside the pumpkin, add 1/2 cup salt, then fill the can 3/4 full of hot water. If your pumpkin is large enough,place a flashlight behind the can to add drama to the decoration. Drop two or three medium-to-large chunks of dry ice into the can of water. (Be sure to wear gloves when handling dry ice.) The dry ice will send steam filtering from the jack-o’-lantern’s face. When the fog begins to diminish, remove the can and replenish the water. (The dry ice cools the water and causes ice to form around the dry ice, stopping the action. Adding hot water will melt the ice and start the process again.)

Pumpkin Punch Bowl

A jack-o’-lantern punch bowl doubles as a centerpiece.Clean out the inside of a large pumpkin, wiping and rinsing until all fiber and pumpkin strings are gone. Use acrylic paints or marking pens to draw a face on the outside of the pumpkin. Refrigerate the pumpkin until you’re ready to use it, then pour in cider or punch. The cool pumpkin will keep your drink cold throughout the evening.

Pumpkin Treats

These goblin goodies include foods made with pumpkin, as well as foods made to look like jack-o’-lanterns. Each treat is quick and easy to make.

Jack-O-Lantern Dinner

1 small-to-medium pumpkin

3/4 cup chopped onion

1 to 2 tablespoons margarine or cooking oil

1 1/2 pounds ground beef

2 tablespoons soy sauce

2 tablespoons brown sugar

1 4-ounce can mushrooms, drained

1 10 3/4-ounce can cream of chicken soup

1 1/2 cups cooked rice

Cut off the pumpkin top and clean out all seeds and stringy pulp. Use a black marking pen to draw an appropriate jack-o’-lantern face on the pumpkin. Sauté onions in margarine or oil in a large skillet. Add meat and brown. Drain off grease. Add soy sauce, sugar,mushrooms, and soup. Simmer, stirring occasionally,for 8 to 10 minutes.  Add cooked rice and simmer an additional 5 minutes. Pour mixture into pumpkin. Replace pumpkin top.

Place the filled pumpkin on a baking sheet and bake in a 350° F. oven for 1 hour. The pumpkin itself should be tender when removed from the oven. Place on serving platter and cover with a large napkin. After the blessing, select someone to uncover the special dish. Serve the pumpkin as a vegetable along with the delicious meat mixture.

Jack-O-Lantern Bundt

You’ll need three cake mixes and two bundt pans for this decorative cake. White cakes tinted with orange food coloring or dark-colored cakes work best.Thoroughly grease and flour the pans so cakes slide out easily. Prepare the cake mixes according to package directions. Pour half the batter into each pan, and bake as usual.

When cakes are done, remove from pans and cool. Cut and remove the rounded tops from each cake so that the top edges are flat. Place one cake, cut side up, on the serving platter. Place the second cake on top, cut sides together, matching ribs to form a jack-o’-lantern.

With frosting or gumdrops placed in toothpicks, make the pumpkin’s face. Fill the cake’s center hole with plastic wrap or waxed paper to hold the stem. To make the stem, blend 3 ounces cream cheese (at room temperature) with 3 cups powdered sugar, and tint with green food coloring. Mold into stem and leaf shapes,and attach to the top of cake with the stem set in the center hole.

Ghost Pumpkin Pie

This ghostly figure transforms your favorite pumpkin pie into a Halloween treat. Use whipped topping in pressurized can, or place regular whipped cream in cake decorating bag. Outline the ghost’s form on top ofthe pumpkin pie with whipped topping, and then fill inthe outline. Spread the topping with a knife to makesmooth.

Jack-O-Lantern Sandwiches

These Halloween sandwiches will delight young and old alike. Use a dark bread such as rye or pumpernickel. Cut jack-o’-lantern faces in one slice of bread for each sandwich. Make sandwiches with desired filling. Place slice of cheese over the filling, and position pumpkin face on top. This sandwich will add a special touch to Halloween party or lunch.

Orange-O-Lanterns

These tiny jack-o’-lanterns make good party favors or treats. Decorate oranges by drawing jack-o’-lantern faces on each with dark marking pens. If you’re using orange-o’-lanterns as favors, let each guest decorate his or her own.

Roasted Pumpkin Seeds

2 cups pumpkin seeds, well washed

1 teaspoon Worcestershire sauce

3 tablespoons butter or margarine, melted

1 teaspoon salt

Boil seeds in a small amount of salted water for 10 minutes, and then dry on paper towels. Combine Worcestershire sauce, butter or margarine, and salt. Pour mixture over seeds, and stir until seeds are well coated. Bake on a baking sheet for 1 to 2 hours in a225° F. oven, stirring often. Seeds should be crisp and not burned.

Great FHE Treat Recipe: Homemade Oreo Truffles!

Here is a wonderful treat idea for your next FHE! Kids will love helping to make these delicious treats!

Recipe contributed by MaryAnn A. from the Westridge Ward.

1 package Oreos

1 package cream cheese

Chocolate chips or dipping chocolate

Grind Oreos to a powder in a blender. Soften the cream cheese and mix with Orios until you have a smooth paste/dough. Scoop with cookie scooper or spoon into balls. Place on tray and cover with plastic wrap. Freeze dough balls until frozen solid. Melt chocolate in double boiler pan and dip frozen dough balls. Cover entirely, let cool, and ENJOY. Even better frozen- YUM!

Celebrate Pioneer Day With These Recipes!

Looking for a fun way to celebrate Pioneer Day? Here’s some good old fashioned Pioneer recipes to try with your family:

Buttermilk Doughnuts

2 cups buttermilk

1 1/2 cups sugar

2 eggs

3 tablespoons butter

1 1/2 teaspoons nutmeg

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

flour

Combine ingredients, kneading in enough flour to make a soft dough that’s not too sticky. Roll out and cut into doughnuts. Fry in deep, hot lard. President Brigham Young enjoyed this pastry.

Apple Candy

2 tablespoons gelatin

1 1/4 cups cold applesauce

2 cups sugar

1 cup chopped nuts

1 tablespoon vanilla

Soak gelatin in 1/2 cup cold applesauce for 10 minutes. Combine remaining applesauce and sugar and boil 10 minutes. Add gelatin and applesauce mixture and boil 15 minutes longer, stirring constantly. Remove from heat, add nuts and vanilla, and pour into slightly greased pan. Let set overnight in refrigerator. Then cut in squares and roll in powdered sugar.

Bread and Milk

Break whole wheat bread into bowl of milk. Stir in bits of crumbled cheese and cut green onion. Pieces of apple or little green grapes can be used instead of onions for variety. President Wilford Woodruff often fixed this dish.

Old-Fashioned Muffins

2 cups uncooked oatmeal

1 1/2 cups sour milk

1/3 cup sugar

1/4 cup melted shortening

1 well-beaten egg

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 cup flour

Pour sour milk over oatmeal and allow to stand a few hours or overnight. Combine sugar, shortening, egg, and stir in oatmeal mixture. Sift together remaining dry ingredients and blend. Bake in greased muffin tins at 425° for 20 minutes.

Horseshoe Cookies

1 cup butter or margarine

1 cup shortening

4 cups flour

1 3/4 cup sugar

1 cup finely chopped almonds

1 tablespoon vanilla

Combine all ingredients then knead thoroughly. Form into horseshoe shapes and place on ungreased cookie sheet. Bake at 400° for 15 to 20 minutes. Roll in sugar.

Johnnycake

3 cups cornmeal

1 cup flour

2 teaspoons baking soda

1 teaspoon salt

2 tablespoons molasses

3 cups buttermilk

2 well-beaten eggs

Sift together dry ingredients. Slowly stir in molasses and buttermilk and mix well. Add beaten eggs and beat hard for two minutes. Pour into shallow, well-greased pans and bake at 400° for 30 minutes. A favorite dish of the Prophet Joseph Smith.

Washboard Cookies

1 cup brown sugar

1 cup white sugar

1 cup shortening

2 eggs

1 teaspoon baking soda

1/4 cup boiling water

1 cup shredded coconut

1 teaspoon vanilla

4 1/2 cups flour

1/4 teaspoon salt

1 1/2 teaspoons baking powder

Cream together sugars and shortening and beat in eggs. Dissolve soda in boiling water and add to above mixture. Blend in coconut and vanilla. Sift together flour, salt, baking powder, and blend into mixture. Drop by spoonfuls onto greased cookie sheet and flatten with fork. Bake at 375° for 15 minutes.

Toasted Spice Cake

2 1/3 cups flour

1 teaspoon baking powder

1/2 teaspoon ground cloves

1 teaspoon cinnamon

3/4 teaspoon salt

3/4 cup shortening

2 cups brown sugar

2 separated eggs

1 teaspoon soda

1 1/4 cups sour milk

1 teaspoon vanilla

1/2 cup chopped nuts

Sift together flour, baking powder, spices, and salt. Cream shortening and gradually add 1 cup brown sugar and then add egg yolks in one brisk beating. Dissolve baking soda in sour milk and add alternately with flour mixture. Pour batter into an 8″ square pan.

For icing, beat 2 egg whites until stiff and gradually add 1 cup sifted brown sugar. Beat until mixture forms peaks. Add vanilla. Spread over batter and sprinkle 1/2 cup chopped nuts on top. Bake at 350° for 25 to 30 minutes.

Pioneer Hardtack

Hardtack is an old-fashioned flatbread or sea biscuit that was popular with pioneers and sailors because it was lightweight, compact, tasty, and stored well. And it is just as delicious today and handy, too, for hiking, backpacking, or snacking. Here is a recipe for hardtack:

4 cups flour (white, whole wheat, graham, rye, barley, or any combination of flours you like)

1 cup rolled oats

1/2 cup shortening

2 cups buttermilk, yogurt, cream, or sweet milk

1 teaspoon salt

1 teaspoon baking soda

1. Preheat oven to 400° and measure into large bowl.

2. Mix well and form dough into a ball, then divide dough and roll out a small portion (about the size of a tennis ball) at a time.

3. Roll dough on lightly floured surface as thin as you can. The thinner you roll it, the better the hardtack will taste.

4. Sprinkle rolled-out dough lightly with salt if you wish, cut to any shape desired, and place pieces close together on greased cookie sheet.

5. Bake until edges begin to brown. Remove cookie sheet from oven, turn hardtack over, and bake until it is crisp and dry and lightly browned.

6. As soon as the hardtack is baked, put on rack to cool. Store hardtack in airtight container, and it will stay fresh as long as it is kept dry.

This pioneer hardtack is delicious served plain or with jam, peanut butter, cheese, meat spreads, or whatever you like. Try seasoning the crackers by adding onion powder, cheese, barbecue sauce, bacon bits, herbs, or spices to the dough.