So here is my super easy recipe for Pumpkin Butter wonderful on bagels or crackers.
1 lrg (29 ounce) can pumpkin puree or you can use the fresh flesh from the pumpkin by baking it for 30 to soften the flesh before cutting it from the skin and pureeing it.
3/4 cup apple juice
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 1/2 cups white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
Transfer to sterile containers and chill in the refrigerator until serving.
Okay people: This has cinnamon AND a bit of a kink…
And here’s the recipe – although I’m kind of having to guess at some of this scribbling. A hand-writing specialist would claim I’ve married a serial killer. Looks like he printed the recipe off a Scottish website and then added his own twists:
2 cups of self-rising flour (OR “all purpose” flour with 3 teaspoons of baking powder)
1/4 stick of butter
1/2 to 3/4 cup sour cream (I love how he writes down his guesstimates – I’m going to have to amend his training)
Pinch of salt (*sigh* – how much is a freakin’ pinch? – I got the eyeroll when I asked this. I’m definitely adding a new chapter to his training)
Some sugar & cinnamon (Some? Are you kiddin’ me? I’m trying to share this with friends. Another eyeroll then he finally said, “about a teaspoon of cinnamon mixed into a tablespoon of sugar”. I ill-timed this project – I have no idea what he’s mesmerized by on t.v.)
Preheat oven to 400 degrees. Sift the dry ingredients together (except for the cinnamon & sugar). Cut in the butter with a fork. Add the sour cream and the beaten egg in the center of the mixture. He said, “Make a volcano.” You get the idea. Mix to obtain a soft elastic dough then turn out onto a floured cutting board and roll out til it’s about 1/2″ thick.
Prick the dough with a fork and cut into rounds with a biscuit cutter. His is about 4″ inches in diameter. HIS BISCUIT CUTTER – get your mind back on the scones!
Bake in a preheated oven for 10-15 minutes until done. As soon as you remove them from the oven, brush the tops lightly with butter and immediately sprinkle the sugar and cinnamon mixture on top.
YUMMY!!! and no you can’t eat just one.
Hi! We have a new recipe from Becca Dale, another awesome author
Easiest and Best Ever Monkey Bread
4 cans of buttermilk biscuits (quarter each biscuit)3/4 cup sugar3 T cinnamonPut sugar and cinnamon in a large Ziploc and shake until mixed. Throw dough in several pieces at a time and shake to coat well.
1 cup brown sugar1/2 c heavy cream1 stick butterBring to a boil and cook one minute or until creamy and all sugar is dissolved. Stir in 1 tsp vanilla and 1/2 tsp rum flavoring (optional).
Grease a large Bundt pan with spray or butter. Pour in enough caramel sauce to coat the bottom about a ½ inch thick. Add about a third of the dough. Drizzle on more caramel. Repeat until you have used all the bread and sauce. Make sure to save enough sauce to completely cover the top. Bake on lowest rack in 350 degree oven for 35 to 40 minutes or until golden brown.
Sauce works great for caramel rolls as well.”
1 C apple cider (warmed)
1 shot cinnamon liquer (like schnapps)
1 cinnamon stick
mix and double-triple-quad etc as much as you’d like 🙂 Mmmmm, cinnamon apple cider that kicks…good stuff 🙂 Hope it works!
Gina says: In my short story, Her Five Favorite Words, my main character Becca starts off every morning with her favorite drink….a Grande, Vanilla Extra-hot Latte. (FYI..that is my favorite drink too!) But once fall arrives, I switch up my drink of choice to something a little more festive.
I will admit it’s a lot easier to drive over to the nearest Starbucks and buy one but here is a quick recipe for a Pumpkin Spice Latte that I adapted from www.allrecipes.com
You will need:
a couple of tablespoons of pumpkin puree, 1 teaspoon vanilla, 1 cup milk, 1/4 teaspoon pumpkin pie spice, sugar (to your liking) and brewed espresso
In a saucepan, combine the milk, pumpkin spice, pumpkin puree and vanilla. Warm over medium-high heat, whisking frequently, until frothy. Pour your espresso and the warmed milk into a mug and add sugar to taste.
1 cup graham cracker crumbs
1 tablespoon Sugar
2 tablespoons Butter
½ tablespoon of Cinnamon
2 (8 oz) pkgs of cream cheese
1 cup sugar
1 cup sour cream
1 teaspoon vanilla
1 tablespoon of pumpkin pie spice
1 (15oz) can of pumpkin
Bake at 375 degrees for 45 minutes (or until firm)
Use a 9 inch pie plate
Best when chilled overnight
) Worm Sandwiches
Cut the hot dogs into thin slices and score the edges (agout 3 cuts per slice)
Boil or microwave until the slices curl like wiggly worms. Serve three or four worms to a bun. For an extra-icky touch, add a few squiggles of ketchup
1 13-oz. package lemon-lime Kool-Aid (Use your favorite)
1 cup sugar
8 cups water
1 can frozen orange juice concentrate
4 cups ginger ale
Worm cubes (ice cubes with gummy worms frozen inside)
3 scoops orange sherbert
(Also you can put some dry ice in the bowl to make it fog like a witch’s brew)
This sick-colored punch looks disgusting but tastes divine. Empty the Kool-Aid package into a punch bowl. Add the sugar, then the water and stir until dissolved. Stir in the orange juice. Just before serving, add the ginger ale and worm cubes and float the scoops of sherbert on top. Before long, the punch will be green and infested with worms.
3)Halloween Spiced and Iced Pumpkin cookies
1 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup packed brown sugar
1-1/2 tsp pumpkin pie spice
1 tsp cinnimon
1/2 tsp baking powder
1/4 tsp baking soda
1 lg egg
1 cup canned pumpkin
2 cups all-purpose flour
Brown Sugar Glaze (see below)
1. in a medium mixing bowl, beat shortening with a mixer on med/high speed for 30 sec
2. Add the granulated sugar, brown sugar, pumpkin pie spice, cinnimon, baking powder & baking soda.
Beat until combined, scraping sides of the bowl.
3.Beat in the egg & pumpkin. Beat in as much flour as you can with the mixer. Stir in remaining flour.
4.Drop dough by a rounded teaspoon 2 inches apart onto a ungreased cookie sheet
5.Bake cookies in a 375 degrees (190 degrees C) oven for 8-10 min or until tops seem firm.
6.Transfer cokkies to a wire rack to cool.
7. Spread colled cookies with Brown Sugar Glaze
makes about 42 cookies
Brown Sugar Glaze
1. In a small sauce pan combine 1/2 cup packed brown sugar, 3 Tablespoons butter, 1 tsp milk. Heat and stir until butter melts.
2. Remove sauce pan from heat. Stir in 1 cup sifted powder sugar and 1 tsp vanilla. (Hint cinnamon if you want)
This is one of the best cocktails for a Halloween party. This Black Martini replaces vermouth with either blackberry brandy or black raspberry liqueur (Chambord being a good choice). The drink will be dark, but not black-black so another option is to make a Vodka Martini with Blavod (a black colored vodka).
3 1/2 oz gin or vodka
1/2 oz blackberry brandy or black raspberry liquer
lemon twist for garnish
Pour the ingredients into a cocktail shaker with ice.
Strain into a chilled cocktail glass or serve on the rocks in an old-fashioned glass (a squat tumbler that holds between 5 and 10 ounces).
Garnish with a lemon twist.
Tip: make sure the glass and drink is very very cold, once it gets warm it may give a touch of heartburn.
Here’s an alcohol-optional (for the kiddies) drink recipe:
Bubbling Witches’ Brew
It’s sweet, it’s creamy, it’s bubbly, it’s tangy… and it’s really rather creepy looking. The vanilla ice cream floating on top of the orange-red punch mixture makes it look like something pretty evil is brewing. I like to garnish mine with things like plastic frogs, plastic eyeballs, and severed fingers. But even if you serve it just as is, it makes a great impression.
Serves about 10 people. More if you add the vodka. Looks great served in a witch’s caludron bowl!
1 (2 liter) bottle orange-flavored soda, chilled
24 oz. fruit punch, chilled
1/2 (700 mL) bottle vanilla vodka (optional), chilled
1/4 gallon (half of a 1/2 gallon carton) vanilla ice cream
1. In a creepy-looking Halloween punch bowl, stir together the fruit punch and the soda.
2. Scoop out the ice cream and place all over the top of the punch. Stir gently for a moment to get the right look.
3. Garnish this Halloween party punch with creepy crawlies, if desired.
Here’s a yummy snack recipe with cinnamon:
Halloween Monster Bread
2 tablespoons butter
2 pounds frozen bread dough, thawed
1 tablespoon granulated sugar
1/8 teaspoon cinnamon (it’s not alot but hey it’s some:)
raisins and small candies
Melt butter. Shape the bread dough into a disc. Cut horizontally almost all the way through, leaving about 1/4″ uncut along one side. Open, brush with half the butter and sprinkle with sugar and cinnamon. Close and press edges together. Roll into l0-inch circle. Put on a baking sheet, cover and let rise about 30 minutes. Use scissors to cut holes for a mouth and eyes. Push crumpled up foil into holes to keep them from closing. Cut deep gashes into top of head for spiky hair. Press raisins into dough to make eye brows. Brush with remaining butter. Bake at 350° until bread sounds hollow when tapped, about 35 to 45 minutes. Remove foil and continue baking until lightly browned, about 5 minutes.
Decorate with candy while bread is still warm. use licorice for spiky hair, marshmallows for eyes, with some type of round candy on top so actually the marshmallows are the white of the eyes; the fruit roll-ups can used for the tongue and ears.
I hope you try and enjoy these recipes… I know I have! HAPPY HALLOWEEN!!!
Mix frozen Strawberry Welches with Sprite to taste for a family-friendly punch!
1 egg white
1 tablespoon water
1 lb pecans
¾ cups white sugar
1 teaspoon ground cinnamon
1 teaspoon salt
Preheat oven to 250 degrees F (120 degrees C).
In a large bowl, beat egg white with water until frothy. Stir in pecans and mix to coat. Combine sugar, cinnamon and salt and stir into pecan mixture. Spread on a baking sheet.
Bake in preheated oven 1 hour, stirring every 15 minutes. Store in an airtight container
1 part UV Coconut Vodka
1 part pineapple juice
Shake vodka and juice with ice, strain into martini glass. Garnish with red currants.
Let us know if you try this!
Halloween is a huge event at our house. We celebrate all weekend, we get tons of trick or treaters and our decorations are insane. My brother, a skilled woodworker and furniture maker, made our coffin table, which becaust of it’s authentic pointy corners only comes out for the week of the holiday. We kept it out a whole year…but too many bruised ankles voted it into storage the rest of the year. Just to get into the house requires getting through our spooky courtyard, with its terrifying sounds and fog machine generated miasma. The kids love it….although some of the little ones have to get their candy at the gate. We make fantastic food, the menu is usally planned months in advance and the most creative drinks.
Now here’s the contest, In order to help me with this year’s party, I would love to get a new scary drink recipe and a great Halloween party recipe. Please email your recipes to: email@example.com and I will post them here. We will let commenters vote and the contributer of the best drink recipe and food recipe will get a basket of goodies sent to them, along with a copy of Demons Love Cinnamon. Now, Alessandro insists that they all contain cinnamon- I don’t, but I think you might get a bit of extra credit if they do!
For Immediate Release:
For further information contact:
Susan Palmquist, Marketing Director at firstname.lastname@example.org
Justyn Perry, Publisher at email@example.com
Meet a Contest Winner
Calgary, Alberta-Breathless Press www.breathlesspress.com is pleased to announce one of the winners of its first annual Halloween contest, Demons Love Cinnamon by Kate Richards is a 10K romance story that will be published on October 29th, 2010. Please enjoy the following blurb and excerpt-
Archaic and powerful demon, Alessandro, knew never to disappoint his overlord, but Samhain night on Earth is a new experience for this red-hot guy. When a captivating scent leads him to a Halloween party, he finds Gwenny. The witch is everything he never even knew to dream of. The only problem is, he’s due back in Hell in the morning with somebody’s soul…and it looks like it may be hers.
Unable to resist Alessandro’s wicked allure, Gwenny doesn’t realize the danger she’s in until their night of passion comes to an end. If Lucifer’s demands are refused, will they both survive, or will Gwenny lose her heart and soul to her cinnamon-loving demon?
He muttered something, and she tilted her head, unable to make it out.
“I said I’m like candy.”
“Like…candy?” Gwenny was getting more confused by the moment, and she pulled away from him. “Why are you like candy?”
He tucked an arm under his head and smiled slightly. “Well, like heroin maybe. I mean I’m addictive. Not just me,” he qualified. “All of us. Once you’ve been with me, I’m afraid you won’t be satisfied by a mortal man. And I don’t want to do that to you.”
“Oh, right,” she said. “So if I…if we…go to bed together tonight, then you leave, and my sex life will never make me happy, again. Have I got that right?”
“Yes, that’s about it.”
“I see. Hmmm.” She tapped her finger on her knee and looked at the demon again. He was damn cute. And she hadn’t had sex for quite some time anyway, since she didn’t make a practice of sleeping around. But something about this man, this demon, touched her in a way she hadn’t felt in a long time. Maybe never.
He was incredibly handsome and totally built. But there were a lot of guys out there who looked good. He was strong; she could feel his muscles flexing when he held her. And he smelled so good, spicy in a way that she found incredibly appealing. But the real truth was, he had an air of vulnerability about him that she would never have expected to find in a demon—even if she had known they existed. It made her want to protect him, to use her power to save him from the punishment he was facing just to spend a little time with her—a human he met only a couple of hours before.
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