Bones of the Dead Cookies

3 eggs, beaten
2 teaspoons almond extract
1 1/2 teaspoons ground cloves
4 teaspoons baking powder
2 cups confectioners' sugar
2 cups all-purpose flour


1.In a medium bowl, stir together flour, confectioners' sugar, baking powder, and ground cloves. Add beaten eggs and almond extract; mix well.

2.Roll dough into 1/2 inch balls and place firmly on a well greased cookie sheet. Cover cookies with a tea towel and let stand over night. Cookies will rise and spread.

3.Preheat oven to 325° F (165° C). Bake cookies for 10 to 15 minutes until golden brown.

Triple Ginger Cookies

3/4 cup butter
1 cup packed brown sugar
1 egg
1/4 cup molasses
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 tablespoons minced fresh ginger root
1/2 cup chopped crystallized ginger

1.In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg and molasses. Combine the flour, ground ginger, baking soda, and salt; stir into the molasses mixture using a wooden spoon. Mix in the fresh and crystallized gingers. Cover, and refrigerate dough for at least 2 hours, or overnight.


2.Preheat oven to 350° F (175° C). Shape dough into 1 inch balls, and place about 2 inches apart onto ungreased cookie sheet.

3.Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.

Apple Brownies

1/2 cup butter, melted
1 cup white sugar
1 egg
3 medium apples - peeled, cored and thinly sliced
1/2 cup chopped walnuts
1 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon

1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.


2.In a large bowl, beat together the melted butter, sugar, and egg until fluffy. Fold in the apples and walnuts. In a separate bowl, sift together the flour, salt, baking powder, baking soda, and cinnamon. Stir the flour mixture into the wet mixture until just blended. Spread the batter evenly in the prepared baking dish.

3.Bake 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.

Spooky Black Magic Cake

1 3/4 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
 
1.Preheat oven to 350° F (175° C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.


2.In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.

3.Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.

4.Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.

Roasting Pumpkin Seeds

1. Rinse pumpkin seeds under cold water and pick out the pulp and strings. (This is easiest just after you've removed the seeds from the pumpkin, before the pulp has dried.)


2. Place the pumpkin seeds in a single layer on an oiled baking sheet, stirring to coat. If you prefer, omit the oil and coat with non-stick cooking spray.

3. Sprinkle with salt and bake at 325°F until toasted, about 25 minutes, checking and stirring after 10 minutes.

Ghoulish Bite!

Apples
Slivered almonds

Just core and quarter an apple, cut a wedge from the skin side of each quarter, then press slivered almonds in place for teeth.


Tip: If you're not going to serve them right away, baste the apples with orange juice to keep them from browning.

Candy Corn Bark

It's October, and this month I'm going to try to bring you amazing recipes that have to deal with Halloween and Fall!

First up is Candy Corn Bark!

16 Halloween-colored chocolate sandwich cookies, chopped
1 1/2 cups broken small pretzels
1/3 cup raisins (can be omitted)
1 1/2 pounds white chocolate, broken into squares
2 cups candy corn
orange and brown sprinkles

1.Spread the cookies, pretzels and raisins evenly onto a lightly greased small baking sheet. Melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth. White chocolate burns easily.

2.Drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly. Top with candy corn and sprinkles. Let cool until firm. Break into pieces and store in an airtight container.