Witches Brew

1 quart apple cider

½ cup apple brandy

½ cup bourbon

1 cup mulling spices (star anise, cinnamon sticks, cardamom pods, cloves, nutmeg, etc.)

2 oranges, cut into round slices (with peel on)

Sparkling cider

Ice Hand

Pour water into latex glove. Make sure it doesn't have a powder coating on the inside. Bind the end and freeze overnight.

Combine all ingredients in a non-metal container and chill for at least 4 hours or overnight. Remove oranges and pour a little sparkling cider in to taste, serve chilled with ice hand.

Cake Ball Pops

1 box cake mix (red velvet is good for scary treats)

1 carton vanilla frosting

Candy coating (Candique or Almond Bark)

Bake the cake according to the box instructions. Let cake cool completely in the pan. Crumble cake into a large mixing bowl so there are no big chunks. With a large spatula, mix in whole container of frosting, creating a sticky batter. Chill for about 30 minutes to control the stickiness. Grab a hunk of mix and roll between palms to make into a ball. Place balls on parchment paper and freeze for about 1 hour.

Melt candy coating according to package directions. Insert skewer or stick into cake balls and dip into melted candy coating. Swirl to coat or use a spoon to cover, making sure you cover the stick at the top. Let harden and decorate.

Bone Yard

Mini marshmallows

Pretzel sticks

White chocolate chips or candy coating/almond bark

Milano cookies

Skewer marshmallows on ends of pretzel sticks with the flat ends of marshmallows to the side. Melt white chocolate chips over a double boiler (or candy coating according to package) and roll "bones" into the coating, lift out with a fork. Place on parchment paper to harden.

Decorate top half of Milanos to look like headstones, cut off the bottom and secure to a plate with frosting. Pile the bones in front of the headstones.

Cheesy Dead Fingers

Can of Breadstick dough

Egg, beaten

Pepperoni slices

Fresh Rosemary

Shredded parmesan

Roll breadstick dough into long finger like shapes. Brush with beaten egg. Cut triangle shape with rounded bottom from pepperoni and place on the top of finger like a finger nail. Place a couple of rosemary leaves on the "knuckle" area. Lightly cover other areas with shredded parm. Bake for about 15 minutes or until golden brown.

Cooking with Pumpkin

Bon Appetit Ginger Pumpkin Muffins

www.epicurious.com/recipes/food/views/Gi...

Pumpkin Dumplings

1/2 cup canned solid pack pumpkin
1 large egg
1/2 teaspoon salt
1/8 teaspoon grated nutmeg
1/8 teaspoon (generous) baking powder
1/2 cup all purpose flour
3 tablespoons butter
1/2 cup grated Parmesan cheese

Bring large pot of salted water to boil. Whisk pumpkin, egg, salt, nutmeg and baking powder in large bowl to blend. Mix in flour (dough will be soft). Dip 1/2-teaspoon measuring spoon into boiling water to moisten. Scoop up generous 1/2 teaspoon of dough and return spoon to water, allowing dough  to drop. Working in 2 batches, repeat dropping 1/2 teaspoonfuls of dough into water, first dipping spoon into water to moisten each time. Boil dumpling until cooked through, about 10 minutes. Using slotted spoon, transfer to colander and drain. Melt butter in heavy large skillet over medium heat. Add dumplings. Sauté until beginning to brown, about 8 minutes. Transfer dumplings to bowl. Sprinkle with cheese and serve. Makes 4 Side-Dish Servings.

Spicy Pumpkin Soup

1-1/2 teaspoons dried ground chilies or crushed red pepper
1 large onion, chopped
2 cloves garlic, chopped
1 tablespoon butter
1 16 ounce can pumpkin puree
4 cups chicken stock
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
1/2 teaspoon sugar
1 cup half-and-half
1/4 cup dry sherry
grated nutmeg

 Sauté the onion and garlic in the butter until they are soft and transparent. Add the pumpkin, stock, chili pepper, ground pepper, allspice, sugar, and sherry. Bring to a boil and cover. Simmer the soup for 30 minutes. Place the mixture in a blender and puree until smooth. Return the soup to the pot, add the half-and-half, and simmer until heated. Garnish with the nutmeg and serve.

Bourbon Pumpkin Cheesecake

www.gourmet.com/recipes/1990s/1990/11/bo...

Shirl Chouinard
> ********************************************
>
> Minnesota Apple Cake with Brandy Caramel Sauce Shirl Chouinard
>
> Use Minnesota grown apples such as Haralson and Regent for this recipe.
>
> 3 cups flour sifted
> 2 cups sugar (*minus 5 tablespoons set aside)
> 1 teaspoon soda
> ½ teaspoon salt
> Dash nutmeg
> 3 large eggs
> 1 cup vegetable oil
> ½ cup apple juice concentrate
> 2-1/2 teaspoons vanilla extract
> 1 cup chopped pecans
> *1 tablespoon cinnamon (set aside)
> **3 cups Minnesota grown apples (see below) Toasted pecan halves (optional)
>
> Peel core and chop apples into chunks. Toss with *5 tablespoons sugar and *1 tablespoon cinnamon from the ingredients above. Shake all in a baggie coating apples well. **For apples, use 1 cup Minnesota grown apples (such as a sweet Regent) and 2 cups Minnesota apples (such as tart Haralson) for a total of 3 cups.
>
> In a large bowl, mix together flour, soda and salt. In separate bowl, whisk together eggs then add oil, apple juice concentrate, and vanilla. Mix wet ingredients into dry ingredients until moistened.
>
> Add apple mixture and pecans to cake mixture and spread into greased and floured Bundt pan. Bake at 350 degrees F for 50 minutes or until cake tests done. While cake is baking prepare Brandy Caramel Sauce.
>
> Cool cake for 10 minutes, poke holes over cake with skewer and ladle Brandy Caramel Sauce over top and decorate with toasted Pecans if desired.
>
> Brandy Caramel Sauce
> 1 cup heavy whipping cream
> 1-1/2 cups firmly pack dark brown sugar
> 2 tablespoons unsalted butter
> 2 tablespoons brandy
> 1 tablespoon apple juice concentrate (optional)
> 1 teaspoon vanilla extract
>
> Bring whipping cream to light boil, stirring occasionally. Add sugar and cook 4 to 5 minutes or until sugar is dissolved and mixture is smooth. Remove from heat and carefully add butter, brandy and vanilla. Let cool for 10 minutes before ladling over cake.
>

****ss Pot Roast

INGREDIENTS

5 1/2 pounds pot roast

Two bottles ****ss beer

5 cloves garlic, peeled

1 cup peeled carrots

DIRECTIONS

Place pot roast in slow cooker and pour over beer. Plop in garlic and carrots. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

 Mulled Apple Brandy

 Ingredients

1 gallon apple cider
1 cup brandy
1 cup Calvados (apple brandy)
2 sticks cinnamon

2 T. cloves

1 T. grated nutmeg

3 cardamom pods

  Directions

Combine all ingredients in slow cooker. Cover and cook on LOW for 3 to 4 hours. Serve hot.

 Crème Brulee French Toast

 Plastic slow cooker liner

12  ounces challah or sweet bread cut into 1-inch cubes (about 9 cups)

4  cups milk

1/2  cup sugar

3  eggs

1  tsp vanilla

1 tsp freshly grated nutmeg

1/4  tsp salt

Caramel ice cream topping, warmed

Directions

1. Line a 3-1/2- or 4-quart slow cooker with a plastic slow cooker liner. Place bread cubes in prepared slow cooker.

2. In a large mixing bowl, whisk together milk, sugar, eggs, vanilla, nutmeg and salt. Pour over bread cubes in cooker. Press bread lightly with back of a large spoon to moisten bread completely. Cover and chill in the refrigerator for 4 to 24 hours.

3. Remove from refrigerator. Cover and cook on low-heat setting for 7 to 8 hours or until a knife inserted in the center comes out clean. Turn off cooker. Let stand for 30 minutes. Carefully lift plastic liner from cooker, using a plate to transfer French toast to a cutting board. If desired, slice French toast to serve or spoon it into serving dishes. Top with ice cream topping. Makes 12 servings.

MINNESOTA FUDGE CAKE

Makes a 2-layer 10-inch cake.

Note: Adapted from "Savoring the Seasons of the Northern Heartland" by Beth Dooley and Lucia Watson (University of Minnesota Press, $19.95).

2 1/2 c. sugar, divided

5 oz. unsweetened chocolate, divided

1 3/4 c. milk, divided

5 eggs, divided

12 tbsp. (1 1/2 sticks) unsalted butter, plus extra for pans

2 tsp. vanilla extract

1 1/2 tsp. baking soda

1/2 tsp. salt

3 c. cake flour, plus extra for pans

Directions

In a double boiler set over gently simmering water, stir together 1 cup of sugar  with chocolate and 3/4 cup milk and 1 of the eggs. Keep stirring while chocolate melts and cook, stirring, until mixture becomes thick and glossy (this will take about 5 minutes). Remove from heat and allow mixture to cool at room temperature.

Preheat oven to 350 degrees. Butter and lightly flour bottom and sides of 2 10-inch round cake pans. In a large bowl, using an electric mixer on medium-high speed, beat butter and remaining 1 1/2 cups sugar until creamy. Add remaining 4 eggs, one at a time, beating well after each addition, and vanilla extract. In a medium bowl, sift together baking soda, salt and cake flour. Reduce speed to low and add flour to butter mixture in 2 parts, alternating with remaining 1 cup milk and beginning and ending with flour mixture, mixing until just combined. Add chocolate mixture and mix until combined. Divide batter equally between baking pans and bake for 25 to 35 minutes, or until a sharp knife or toothpick inserted in center comes out clean. Remove from oven to a wire rack and cool for about 10 minutes, then remove from pans and cool thoroughly on a wire rack before frosting.

CHOCOLATE BUTTERCREAM FROSTING

Makes enough to frost a 2-layer cake.

Note: From "Savoring the Seasons of the Northern Heartland."

1 1/2 c. chopped milk chocolate

1 1/2 c. chopped semisweet chocolate

12 tbsp. (1 1/2 sticks) unsalted butter, at room temperature

Directions

In a double boiler set over gently simmering water, slowly melt milk chocolate and semisweet chocolate. Remove from heat and allow to cool to room temperature. In a bowl, using an electric mixer on medium-high speed, beat butter until light and fluffy. Gradually beat in chocolate and continue to beat until fluffy. 

MILK-CHOCOLATE SOUR CREAM ICING

Makes enough to frost a 2-layer cake.

Note: This recipe, from "Savoring the Seasons of the Northern Heartland," also works well with Minnesota Fudge Cake.

6 oz. milk chocolate, cut into pieces

4 tbsp. (1/2 stick) unsalted butter, at room temperature

1 tbsp. light brown sugar

1 tsp. vanilla extract

1/2 c. sour cream

Directions

In a double boiler set over simmering water, slowly melt chocolate. Remove from heat and allow to cool to room temperature. In a bowl, using an electric mixer on medium-high speed, beat together butter, brown sugar, vanilla extract and sour cream until light and fluffy. Gradually beat in chocolate and continue to beat until fluffy.