Samhain Recipes
Lite 'n Easy Crustless Pumpkin Pie
Yield: 10 Servings
Karen Thackeray
2 pk Unflavored gelatin
2 tb Cold water
2 1/4 c Lowfat evaporated milk;
-UNDILUTED & divided
16 oz Can solid pack pumpkin
6 tb Dark brown sugar; packed OR
-low-cal sweetener equivalent
1 ts Pumpkin pie spice
1 ts Vanilla extract
In medium bowl, sprinkle gelatin over cold water to soften; set aside. In small saucepan, heat 1 cup of the evaporated milk to just boiling. Slowly stir hot milk into gelatin; stir until gelatin is dissolved. Mix in remaining evaporated milk, the pumpkin, brown sugar, pumpkin pie spice, and vanilla; set aside. Spray 10-inch glass pie plate with non-stick vegetable
coating. Pour mixture into pie plate; chill until firm.
Calories: 97 Fat: 2 g Sodium: 70 mg Cholesterol: 4 mg
Source: No Guilt Desserts
Spicy Pumpkin Butter
1/4 c Dark brown sugar, packed
2 tb Sugar
1/4 c Water
1/2 ts Allspice
1/4 ts Ginger
1/4 ts Cloves
1/4 ts Nutmeg
1/2 ts Cinnamon
1 1/2 c Pumpkin
Add to whipped cream to garnish a Pumpkin Pie
Combine the two sugars, water, allspice, ginger, cloves, nutmeg and cinnamon in 4-cup glass measure. Mix well on high 3 minutes; stir. Add pumpkin and mix well n high 5 minutes. Let cool and refrigerate. Keeps several weeks in refrigerator or can be frozen.
Yield: 2 cups Use as you would apple butter.
PUMPKIN PIE (no flour)
Categories: Pies, Holiday
Yield: 1 pie
2 T Butter, melted
1 3/4 c Pumpkin (one standard can)
2 Eggs
2 T Flour
1 c Evaporated milk
1/2 c Sugar, dark brown
1/2 c White sugar
1 t Ginger
1 t Cinnamon
1/4 t Mace
1/4 t Cloves, ground
1/2 t Salt
1 Pie shell (standard), uncooked
Preheat the oven to 450 degrees F. Beat the eggs until frothy. Mix in the sugars and the flour. Mix in the spices and the salt. Mix in the pumpkin. Mix in the melted butter. Finally, mix in the milk. Pour the mix into the pie crust and bake at 450 degrees F. for 15 minutes. Decrease heat to 375 degrees F. and bake for an additional 45 minutes. Remove the pie from the oven and set it out to cool.
Apple Butter Muffins
From Pastrywiz.com
Recipe By : Jenni Miller
Serving Size : 12
2 cups flour
3/4 cup brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
3/4 cup apple butter
1/2 cup applesauce
1/4 cup skim milk
2 eggs, lightly beaten
3 tablespoons honey
1 teaspoon vanilla
1/2 cup raisins or nuts (optional)
Preheat oven to 400 F. In a large bowl, combine dry ingredients (the first 7 ingredients) and make a well in the center. In smaller bowl, combine wet ingredients (the next 6 ingredients). Pour wet mixture into the "well" of the dry ingredients and
stir just to combine (10-15 strokes). Fold in raisins with as few strokes as possible. Spoon batter into 12 muffin cups (if you don't use muffin liners, spray the pan with cooking spray). Bake 20-25 minutes, until cake tester comes out clean. Remove muffin tin to cooling rack and cool 5 mins. before removing muffins from tin. (Do *not* let muffins cool completely in the
tin.)
Sour-Cream Apple Pie
http://www.ivillage.com/food/tools/recipefinder/display_recipe/0,6863,2533,00.html
This divine recipe from the Silver Palate Cookbook is an apple pie lover's dream! Serve warm or cool, topped, if you like with whipped cream or vanilla ice cream.
INGREDIENTS:
CRUST:
2 1/2 C unbleached all-purpose flour
5 T granulated sugar
3/4 t salt
3/4 t ground cinnamon
6 T sweet butter, chilled
6 T shortening, chilled
4 to 6 T apple cider or juice, chilled
FILLING:
5 to 7 tart apples
2/3 C dairy sour cream
1/3 C granulated sugar
1 egg, lightly beaten
1/4 t salt
1 t vanilla extract
3 T unbleacked all-purpose flour
TOPPING:
3 T brown sugar
3 T granulated sugar
1 tsp. ground cinnamon
1 C shelled walnuts, chopped
PREPARATION:
CRUST:
1. Sift flour, sugar, salt and cinnamon into a bowl. Cut in butter and shortening with a fork or pastry cutter until mixture resembles rolled oats.
2. Moisten with just enough cider, tossing ingredients lightly with a fork, to permit the dough to be formed into a ball. Wrap and refrigerate for 2 hours.
3. Cut off one third of the dough and return it to the refrigerator. Roll out the other two thirds between 2 sheets o f wax paper. Line a greased 9-inch pie pan with the dough. Trim overhang and crimp decoratively.
4. Preheat oven to 350 degrees F.
FILLING
1. Peel, core and thinly slice apples; drop slices into a mixing bowl.
2. Whisk together sour cream, sugar, egg, salt, vanilla and flour in a small bowl. Pour mixture over apples and toss well to coat. Spoon apples into a pastry-lined pie pan.
TOPPING:
1. Mix sugars, cinnamon and walnuts together and sprinkle evenly over apple filling.
2. Roll out remaining pastry between sheets and wax paper to form a 10-inch circle. Cut into 1/2 inch strips, and arrange these lattice-fashion over apples; trim ends of strips and crimp edge of crust decoratively.
3. Set pie on the middle rack of the oven and bake for 55 to 65 minutes. If crust browns too quickly, cover looslely with foil. Pie is done when juices are bubbling and apples are tender.
4. Serve warm or cool, topped, if you like with whipped cream or vanilla ice cream.
PREP/COOK INFORMATION:
Prep time: 30 minutes
Cook time: 55 minutes
Serves: 6
NUTRITIONAL INFORMATION:
Calories: 797
Carbs: 96
Fat: 43 grams
Protein: 13 grams
Source: by Julee Rosso & Sheila Lukins The Silver Palate Cookbook
APPLE SAUCE LOAF
1/2 c. shortening
1 c. sugar
2 eggs
1 3/4 c. flour
1 tsp. salt
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. applesauce
1/2 c. nuts
Cream together shortening and sugar. Add eggs and
mix well. Sift together dry ingredients and gradually
add to mixture. Stir until well mixed and add applesauce
and nuts. Bake at 350 for 1 hour. Mix together 1/2 cups
powdered sugar and 1 tbsp. water and pour on cake while
still warm.
APPLE BREAD
1/2 c. margarine
3/4 c. sugar
2 eggs
1 tsp. vanilla
2 c. flour
1 tsp. soda
1/2 tsp. salt
1/3 c. sour milk or orange juice
1 c. chopped cooking apples (no need to peel)
1/3 c. chopped walnuts
In mixer, cream margarine and sugar. Add eggs
and vanilla. Combine flour, soda and salt. Add to
mixture and alternate with liquid. Add apples and
walnuts. Turn into greased 9x5 loaf pan. Bake for
about 1 hour at 350.
MORNING GLORY MUFFINS
1 1/4 cup sugar
2 1/4 cup flour
1 tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup shredded coconut
3/4 cup raisins
4 large grated carrots (2 cups)
1 apple, shredded
8 ounces crushed pineapple, drained
1/2 cup pecans or walnuts
3 eggs
1 cup vegetable oil
1 teaspoon vanilla
Sift together the sugars, flours, cinnamon, baking
soda and salt into a large bowl. Add the fruit, carrots,
nuts, and stir to combine. In a separate bowl whisk
the eggs, oil, and vanilla. Pour this mixture into the
bowl with the dry ingredients and stir to blend well.
Spoon mixture into cupcake tins lined with muffin
papers. Fill to brim of each cup. Bake in preheated
350 degree oven for 35 minutes. Toothpick inserted into
the middle of muffin will come out clean when muffins are
done. Cool muffins in pan for 10 minutes then turn out on
rack to cool. Yield is 16 muffins. Muffins improve even
more after 24 hours. Freezes well.
GOLDEN HERB ROLLS
2/3 cup milk
1/2 cup (1 stick) butter or margarine
1/4 cup water
4 cups all-purpose flour, divided
1/3 cup granulated sugar
1 package quick-rising yeast
2 teaspoons dried savory leaves, crushed
1 teaspoon salt
3/4 teaspoon dried thyme leaves, crushed
1/2 teaspoon dried dill weed, crushed
1 cup canned pumpkin
4 eggs, divided
2 tablespoons sesame seeds
Preheat oven to 350 degrees F. Grease 20 to 24
muffin cups. Combine milk, butter and water in
small saucepan; heat until butter is melted. If
necessary, cool to 120º F. to 130º F. Combine 3
cups flour, sugar, yeast, savory, salt, thyme and
dill in large mixer bowl. Add milk mixture and pumpkin;
beat for 2 minutes. Stir in 3 eggs and remaining flour.
Cover; let rise in warm, draft-free place for 10 minutes
or until doubled. Spoon into prepared muffin cups, filling
1/2 to 3/4 full. Cover; let rise in warm, draft-free place
for 30 to 40 minutes or until doubled. Beat remaining
egg and brush on top of rolls; sprinkle with sesame seeds.
Bake for 30 to 40 minutes or until rolls are golden and
sound hollow when tapped. Remove from pans; serve
warm or cool on wire rack.
PUMPKIN MUFFINS
3/4 cup natural bran
3/4 cup whole wheat flour
3/4 cup granulated sugar
1 1/2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup raisins
1 cup mashed or canned cooked pumpkin
2 eggs (unbeaten)
1/2 cup vegetable oil
1/2 cup plain yogurt or buttermilk
In bowl, combine bran, flour, sugar, cinnamon,
baking powder, baking soda, salt and raisins;
toss to mix. Add pumpkin, eggs, oil and yogurt;
stir just combined.
Spoon batter into paper-lined or nonstick muffin tins.
Bake in 400 degree F oven for 25 minutes or until firm
to the touch. Makes 12 muffins.
PUMPKIN PIE MUFFINS
2 cups flour
3/4 cups packed brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/8 teaspoon nutmeg
3/4 cup canned pumpkin
1/2 cup butter, melted and cooled
1/4 cup buttermilk
2 eggs, lightly beaten
3 tablespoons molasses
1 teaspoon vanilla
3/4 cup coarsely chopped pecans or walnuts
3/4 cup chopped dates (optional)
Preheat oven to 400 degrees. Grease twelve muffin
cups. In a large bowl, stir together 9 ingredients. In
another bowl, stir together pumpkin, butter, buttermilk,
eggs, molasses and vanilla until blended. Make a well
in center of dry ingredients; add pumpkin mixture and
stir just to combine. Stir in pecans and dates.
Spoon batter into prepared muffin cups; bake 20 to 25
minutes or until a cake tester inserted in center of one
muffin comes out clean. Remove to wire rack. Cool 5
minutes before removing muffins from cups; finish cooling
on rack.
APPLE MUFFIN MIX
A great morning starter. Tuck this mix into a wooden
apple basket lined with a coordinating napkin. Dried
apples can usually be found in airtight pouches near
the raisins in the supermarket.
2 cups self rising flour
1/2 cup sugar
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup chopped dried apple
In a large mixing bowl, combine all the ingredients. Place
the mix into an airtight container.
APPLE MUFFINS:
1 package Apple Muffin Mix
1 egg
3/4 cup milk
1/4 cup vegetable oil
Preheat the oven to 400 degrees. Grease 12 muffin tins.
Place the Apple Muffin Mix in a large bowl and add the
egg, milk and oil. Stir the ingredients until they are just
blended. Do not overmix. Spoon the batter into greased
muffin pans, filling 3/4 full. Bake for 15-18 minutes or until
golden brown.
Salem Witch Pudding
4 eggs, seperated
1 1/2 cups pumpkin puree
1 cup light brown sugar
3/4 cup half-and-half
5 tablespoons rum
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
In an electric mixer or large mixing bowl, beat the egg whites until stiff. In a different bowl, beat the egg yolks until thick and lemon-colored. Combine the yolks with the remainging eight ingredients; mix together well; and then fold in the egg whites.
Pour the pumpkin mixture into a buttered 1-quart souffle dish. Place it in a pan of hot water and bake in a 350-degree preheated oven for about 45 minutes. (This recipe yields 6 servings.)
Gingerbread Witches
1/2 cup softened butter
1 cup brown sugar
2 teaspoons ground ginger
2 teaspoons cinnamon
1/2 teaspoons allspice
1/2 teaspoon salt
1/2 cup molasses
1 egg
3 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
raisins
In a large mixing bowl, cream together the butter, brown sugar, ginger, cinnamon, allspice, and salt. Beat in the molasses and egg. In another bowl, combine the flour, baking soda, and baking powder, mixing well. Add to the molasses mixture and stir until smooth. Divide the dough into four equal parts. Cover with aluminum foil or plastic wrap, and then chill for 1 1/2 to 2 hours in the refrigerator. When ready, roll each quarter to 1/4-inch thickness on a lightly floured surface with a floured rolling pin. Cut the dough with a Witch-shaped cookie cutter (or other Hallowe'en-theme cutters such as pumpkins, bats, skulls,
etc.) Press raisins into the dough to make eyes, mouth, buttons, and so on. Place the gingerbread Witches on a greased cookie sheet and bake in a 350-degree preheated oven for eight to ten minutes or until golden brown. Remove from the oven and place on wire racks to cool. Decorate the cookies with black and orange colored icing if desired. This recipe yields about 30 cookies.
APPLE SPREAD
8 oz. pkg. cream cheese, softened
1 c. grated cheddar cheese
1/4 c. mayonnaise
dash of sugar
1 c. chopped apple with peel
1/2 c. chopped celery
1/2 c. chopped pecans
Mix together the cream cheese and cheddar cheese
until well blended. Add remaining ingredients and mix
well. Serve with crackers or fresh vegetables.
JACK-O-LANTERN CHEESE BALL
2 c. shredded cheddar cheese
4 oz. package cream cheese, softened
1/4 c. solid pack pumpkin
1/2 c. pineapple preserves
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
1 pretzel rod, broken in half
Decorations: Dark rye bread, red pepper, black olive
slices, parsley sprigs
Assorted crackers
Beat cheeses, pumpkin, preserves and spices in a
medium bowl until smooth. Cover; refrigerate 2 to 3
hours or until cheese is firm enough to shape. Shape
mixture into a round pumpkin; place on serving plate.
Using knife, score vertical lines down pumpkin. Place
pretzel rod in top for stem. Cut 2 small triangles for the
eyes. Small triangle of red pepper for nose. Slice olives
slices in half for the mouth. Cover loosely; refrigerate
until serving time. Serve with crackers.
Samhain Sweet Potatoes in Pumpkin Shell
2 quart sized pumpkin
1/3 cup flour
1 cup chopped pecans
1 cup flaked coconut
1 cup brown sugar
3 cups cooked mashed sweet potatoes (or canned yams)
1/2 cup brown sugar
1/4 cup milk
1 teaspoon pumpkin pie spice
1/3 cup melted butter
2 beaten eggs
1 teaspoon vanilla
1/2 cup mini marshmallows (optional)
Combine potatoes, sugar, vanilla, coconut, spices, flour and pecans. Mix well. Cut the top of the pumpkin open and scoop out the seeds and fibre. Fill the hollowed pumpkin with the potato mixture. Mix the butter, milk, and eggs together. Sprinkle over the top of the potato mixture. Place the filled pumpkin in a large baking dish. Replace the pumpkin top. Bake at 375 degrees (F) for forty-five minutes. (45 min) Remove the lid and place the mini marshmallows on top (if used). Bake until the marshmallows are melted and turning golden. Allow pumpkin to cool
for 10 minutes before serving directly from the shell.
Samhain Meat Pie
1 bay leaf
10 bacon slices
1 pound wild mushrooms, sliced thickly (or domestic mushrooms)
2 leeks chopped into 1 inch pieces (or onions)
3 carrots chopped into 1 inch pieces
1 rabbit or squirrel or chicken, cut into serving portions
3 TBS chopped parsley
3 sliced potatoes (peeled or not, your option)
1 TBS red wine vinegar
2 cloves garlic (optional)
Place the bay leaf into the bottom of a dutch oven or cauldron.
(You will need a lid.) Place half the bacon over the leaf and cover with half of the mushrooms, leeks and carrots. Place the meat pieces atop the vegetables and then cover with the rest of the mushrooms, leeks and carrots. Season to taste, adding half of the chopped parsley, and one of the crushed garlic cloves. (Extra water or broth can be added if thought necessary, just not too much.) Place the potatoes on top of everything else. Add a bit more salt and pepper, the rest of the garlic and parsley. Place the rest of the bacon over this and pour the red wine vinegar over them. Place a tight lid on the pot and cook in the oven at 325 degrees (F) for two hours (2hr) Do not check inside too often as it will dry out the meat. Be sure to discard the bay leaf.
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S A V O R Y B U T T E R S
AUTUMN BUTTER
1/4 cup firmly packed brown sugar
1 tsp pumpkin pie spice
1/4 cup whipping cream
1 cup butter, softened
Mix all ingredients until well blended. Spread onto
your favorite muffins, quick bread, sweet crackers,
or drop a dollop onto morning pancakes.
PUMPKIN PIE SPICE BUTTER
4 tbsp (1/2 stick) unsalted butter, softened
4 tbsp canned pumpkin puree
1 tsp brown sugar
1 tsp cinnamon
1/8 tsp ground cloves
1/8 tsp ground ginger
1/8 tsp freshly grated or dried nutmeg
1/8 tsp salt
Combine all ingredients and mix well. Keep tightly
covered in the refrigerator up to three weeks.
* 1/2 teaspoon of pumpkin pie spice can be substituted
for cloves, ginger and nutmeg.
CINNAMON BUTTER
2 sticks butter
1/2 cup brown sugar
1 tsp cinnamon
Combine all ingredients and mix well. Serve over sweet
bread, muffins, or morning waffles. Store tightly covered
in the refrigerator.
RASPBERRY BUTTER
1 cup raspberries
2 tablespoons water
1 tablespoon sugar
1/2 cup butter, at room temperature
2 tablespoons powdered sugar
1 teaspoon blackberry liqueur
1/4 teaspoon lemon juice
Boil raspberries, water and sugar in a small saucepan
over medium heat until syrupy, stirring frequently,
about 5 minutes. Strain through sieve to remove seeds.
Cool. Process with remaining ingredients until smooth
and well mixed. Can be prepared one day ahead. Cover
and chill. Bring to room temperature and stir before serving.
Samhain Cider
2 quarts of apple cider
1/2 cup confectioner's sugar
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/2 cup apricot brandy
In a large pot, combine the apple cider, confectioner's sugar,
nutmeg, cinnamon and ginger. Simmer slowly on low heat for about 15 minutes. Take care that the cider does not boil. Add the apricot brandy and serve the cider while it is still warm. Refrigerate any leftover cider. Serves 8
Old Fashioned Mulled Cider
3 quarts (12 cups) apple cider
4 whole cloves
3 cinnamon sticks
1 cup dark rum
In a large pot combine the apple cider, cloves and cinnamon sticks. Bring to a boil over medium-high heat. Reduce the heat and allow the cider to simmer uncovered for 25 to 35 minutes. Pour the cider mixture through the cheesecloth-lined strainer into a large saucepan, and keep warm. When ready to serve, put 1 or 2 tablesppons of dark rum into each mug, and then fill to the rim with mulled cider. If desired, garnish with orange slices, whole cloves and cinnamon sticks. Serves 12.
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