Halloween Recipes

• 7 fluid ounces sweetened condensed milk
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 2 1/4 cups confectioners' sugar
• 14 ounces sweetened flaked coconut
• 1/2 cup whole almonds, toasted
• 16 ounces milk chocolate or coating chocolate

Coconut-and-almond Candy

Dessert , Chocolate , Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Soy Free , Kosher , Kid-Friendly , Wheat/Gluten-Free , Candy , Small Plates , Christmas , Almond , Halloween , Coconut , Candy Thermometer , Double Boiler

Author: Anita Chu

The Killer Combination Of Coconut, Almonds, And Milk Chocolate Makes For A Delectable Candy Bar. One Of The Most Iconic Of American Candies, The Almond Joy, Is Famous For Its Creamy Coconut Filling Topped With Almonds And Covered In Milk Chocolate. Its Sibling, The Mounds Bar, Has The Same Coconut Center But No Almonds. Although The Recipes For These Two Candies Are Top Secret, It's Possible To Make Wonderfully Coconutty Chocolate Candies In Your Own Home.

Yield: candies

Number Of Ingredients: 7

• 1. Line a 9-by-13-inch pan with foil and coat it with nonstick cooking spray.
• 2. Combine condensed milk, vanilla extract, and salt in a bowl.
• 3. Add confectioners' sugar 1 cup at a time and stir with a wooden spoon until fully incorporated.
• 4. Add coconut and stir until combined.
• 5. Pour the mixture into the baking pan and press it into an even layer. Then press the almonds into the mixture in even rows. Chill candy in refrigerator until firm, about 1 hour.
• 6. Using a sharp chef's knife, cut the candy into small rectangles.
• 7. Line a baking sheet with parchment or wax paper.
• 8. Melt and temper the chocolate, or simply melt the coating chocolate.
• 9. Dip the bars into the chocolate, covering completely, and place them on the prepared sheet.
• 10. Refrigerate candy for 30 minutes or until the chocolate has set.

• 1 1/3 cups Gold Medal™ all-purpose flour
• 1/2 teaspoon salt
• 1/3 cup vegetable oil
• 2 tablespoons cold water
• 2 eggs
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1 can (15 oz) pumpkin (not pumpkin pie mix)
• 1 can (12 oz) evaporated milk
• 3/4 cup whipping cream
• 2 tablespoons sugar

Pumpkin Pie

Dessert , Bake , Thanksgiving , Fall , Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Gourmet , Wheat/Gluten-Free , Halloween , Pumpkin

Author: Betty Crocker Kitchens

For Many Of Us, Homemade Pumpkin Pie Is The Classic Dish That Says "thanksgiving," Pure And Simple. And Speaking Of Simple, This Easy Pumpkin Pie Recipe Offers A Foolproof Way To Handle The Dough For The Crust. Put Away The Rolling Pin - This Easy Pat-in Crust Makes Prep A Breeze!

Time: 3h20m

Yield: 8

Number Of Ingredients: 14

• Heat oven to 425°F. In medium bowl, mix flour, 1/2 teaspoon salt and the oil with fork until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed. Shape pastry into a ball. Press in bottom and up side of 9-inch glass pie plate.
• In large bowl, beat eggs slightly with wire whisk or hand beater. Beat in 1/2 cup sugar, the cinnamon, 1/2 teaspoon salt, ginger, cloves, pumpkin and milk.
• To prevent spilling, place pastry-lined pie plate on oven rack before adding filling. Carefully pour pumpkin filling into pie plate. Bake 15 minutes.
• Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Place pie on cooling rack. Cool completely, about 2 hours.
• In chilled medium bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until stiff peaks form. Serve pie with whipped cream. Store in refrigerator.

Calories 185, Carbohydrate 37 g, Cholesterol 5 mg, Fiber 2 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg

• 10 bacon slices, chopped
• 2 tablespoons (1/4 stick) butter
• 3 medium onions, chopped
• 2 cups chopped red bell peppers (about 2 large)
• 1/4 cup all purpose flour
• 9 cups low-salt chicken broth
• 4 cups 1/2-inch cubes peeled seeded butternut squash (cut from one 1 3/4-pound squash)
• 1 1/2 pounds russet potatoes, peeled, cut into 1/2-inch cubes
• 1 1/2 tablespoons chopped fresh thyme
• 2 16-ounce bags frozen corn kernels
• 1 cup whipping cream
• 4 cups diced skinned roast chicken
• 2 cups chopped green onions
• 1/2 cup plus 2 tablespoons chopped fresh cilantro

Chicken And Corn Chowder

Fall , Peanut Free , Tree Nut Free , Soy Free , Kid-Friendly , Bon Appétit , main-dish , Chicken , Lunch , Small Plates , No Sugar Added , Sauté , Bacon , Potato , Simmer , Corn , Soup/Stew , Cilantro , Bell Pepper , Halloween , Butternut Squash , Diabetes-Friendly

Yield: Makes 10 servings

Number Of Ingredients: 14

• Cook bacon in large pot over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain.
• Pour off all but 1/4 cup drippings from pot. Add butter to pot; melt over medium-high heat. Add onions and 1 cup bell peppers. Sauté until onions are soft, about 10 minutes. Add flour; stir 2 minutes. Mix in broth, then squash, potatoes, and thyme; bring to boil. Reduce heat to medium-low; simmer uncovered until squash and potatoes are tender, about 12 minutes. Add corn, cream, and 1 cup bell peppers. Simmer until corn is tender, about 10 minutes. (Can be made 1 day ahead. Cool. Chill uncovered until cold, then cover and keep chilled. Bring to simmer before continuing.) Add chicken, 1 cup green onions, and 1/2 cup cilantro; simmer 5 minutes. Season with salt and pepper.
• Ladle chowder into bowls; sprinkle with remaining 1 cup green onions and 2 tablespoons cilantro.

• 2 bunches medium radishes (such as red, pink, and purple; about 20)
• 1 1/2 tablespoons olive oil
• Coarse kosher salt
• 2 tablespoons (1/4 stick) unsalted butter
• 1 teaspoon fresh lemon juice

Roasted Radishes With Brown Butter, Lemon, And Radish Tops

Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Wheat/Gluten-Free , Bon Appétit , Lemon , Spring , Sugar Conscious , No Sugar Added , appetizer , Roast , Quick & Easy , Easter , Vegetable , Side , Healthy , Low Cal , New Year's Day , Picnic , Potluck , Father's Day , Butter , Halloween , Radish

Author: Tasha De Serio

Brief High-heat Roasting Mellows A Radish's Peppery Flavor And Turns It Into A Whole New Root Vegetable. Using The Green Radish Tops Adds Color And Amps Up The Radish Flavor. Be Sure To Rinse The Green Tops Thoroughly Before Using Them. This Would Be A Great Side Dish For Roasted Pork Loin Or Leg Of Lamb.

Yield: Makes 4 side-dish servings

Number Of Ingredients: 5

• Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.
• Melt butter in heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
• Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.

• 2 cups heavy cream
• 10 1/2 oz fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped
• 1 3/4 cups sugar
• 1/2 cup light corn syrup
• 1/4 cup water
• 1/4 teaspoon salt
• 3 tablespoons unsalted butter, cut into tablespoon pieces
• 2 teaspoons flaky sea salt such as Maldon
• Vegetable oil for greasing
• Special Equipment
• parchment paper; a candy thermometer

Salted Chocolate Caramels

Dessert , Chocolate , Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Gourmet , Wheat/Gluten-Free , Candy , Christmas , Valentine's Day , Party , Butter , Halloween , Candy Thermometer , Edible Gift

Yield: Makes about 64 candies

Number Of Ingredients: 11

• Line bottom and sides of an 8-inch straight-sided square metal baking pan with 2 long sheets of crisscrossed parchment.
• Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan over moderately high heat, then reduce heat to low and add chocolate. Let stand 1 minute, then stir until chocolate is completely melted. Remove from heat.
• Bring sugar, corn syrup, water, and salt to a boil in a 5- to 6-quart heavy pot over moderate heat, stirring until sugar is dissolved. Boil, uncovered, without stirring but gently swirling pan occasionally, until sugar is deep golden, about 10 minutes. Tilt pan and carefully pour in chocolate mixture (mixture will bubble and steam vigorously). Continue to boil over moderate heat, stirring frequently, until mixture registers 255°F on thermometer, about 15 minutes. Add butter, stirring until completely melted, then immediately pour into lined baking pan (do not scrape any caramel clinging to bottom or side of saucepan). Let caramel stand 10 minutes, then sprinkle evenly with sea salt. Cool completely in pan on a rack, about 2 hours.
• Carefully invert caramel onto a clean, dry cutting board, then peel off parchment. Turn caramel salt side up. Lightly oil blade of a large heavy knife and cut into 1-inch squares.

• 1 package (2 1/2 teaspoons) active dry yeast or 2/3 ounce (18 grams) fresh cake yeast
• 2/3 cup (160 grams) milk, at room temperature
• 3 1/2 cups (490 grams) unbleached all-purpose flour
• 1 1/3 cups (270 grams) sugar
• 2 teaspoons kosher salt
• 3 eggs
• 7 tablespoons (3/4 stick/100 grams) butter, at room temperature, cut into 6 to 8 pieces
• Canola oil, for frying
• Vanilla Cream Filling
• 6 tablespoons (90 grams) heavy cream
• Pastry Cream , chilled

Vanilla Cream–-filled Doughnuts

Dessert , Breakfast , Thanksgiving , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Milk/Cream , Dairy , Fry , Family Reunion , Christmas , Picnic , Birthday , Brunch , Party , Advance Prep Required , Halloween , Shower

Author: Joanne Chang

For Years Before I Opened Flour, I Had A Notebook Where I Kept Menu Ideas For When I Finally Had My Own Dream Bakery. It Was Filled With All Of The Pastries I Had Read About In Cookbooks, Learned To Make At My Jobs, And Savored On My Travels. When It Came Time To Write A Menu For The Bakery, I Realized It Was Impossible To Include Everything I Wanted To Offer. These Doughnuts Barely Made The Cut. After All, We Were Opening Less Than A Block Away From An Outpost Of The Ubiquitous Dunkin' Donuts Chain. But They Ended Up Being A Flour Best-seller. I First Learned How To Make Doughnuts At Payard. A French Pastry Chef Taught Me How To Make Doughnuts That Make Americans Swoon, Though They Scarcely Resemble What You Get At The Competition Down The Street. We Only Make Them On Sundays, And They Sell Out Every Week.

Yield: Makes nine 4-inch doughnuts

Number Of Ingredients: 11

• In a stand mixer fitted with the dough hook, combine the yeast and milk. Stir together briefly, then let sit for about 1 minute to dissolve the yeast. Add the flour, 1/3 cup (70 grams) of the sugar, the salt, and the eggs and mix on low speed for about 1 minute, or until the dough comes together. Then, still on low speed, mix for another 2 to 3 minutes to develop the dough further. Now, begin to add the butter, a few pieces at a time, and continue to mix for 5 to 6 minutes, or until the butter is fully incorporated and the dough is soft and cohesive.
• Remove the dough from the bowl, wrap tightly in plastic wrap, and refrigerate for at least 6 hours or up to 15 hours.
• Lightly flour a baking sheet. On a well-floured work surface, roll out the dough into a 12-inch square about 1/2 inch thick. Using a 3 1/2- to 4-inch round biscuit cutter, cut out 9 doughnuts. Arrange them on the prepared baking sheet, cover with plastic wrap, and place in a warm spot to proof for 2 to 3 hours, or until they are about doubled in height and feel poufy and pillowy.
• When ready to fry, line a tray or baking sheet large enough to hold the doughnuts with paper towels. Pour oil to a depth of about 3 inches into a large, heavy saucepan and heat over medium-high heat until hot. To test the oil, throw in a pinch of flour. If it sizzles on contact, the oil is ready. (It should be 350 degrees if you are using a thermometer.) Working in batches, place the doughnuts in the hot oil, being careful not to crowd them. Fry on the first side for 2 to 3 minutes, or until brown. Then gently flip them and fry for another 2 to 3 minutes, or until brown on the second side. Using a slotted spoon, transfer the doughnuts to the prepared tray and let cool for a few minutes, or until cool enough to handle.
• Place the remaining 1 cup (200 grams) sugar in a small bowl. One at a time, toss the warm doughnuts in the sugar to coat evenly. As each doughnut is coated, return it to the tray to cool completely. This will take 30 to 40 minutes.
• To make the vanilla cream filling: While the doughnuts are cooking, whip the heavy cream until it holds stiff peaks. Using a rubber spatula, fold it into the pastry cream . You should have about 3 cups.
• When doughnuts are completely cooled, poke a hole in the side of each doughnut, spacing it equidistant between the top and bottom. Fit a pastry bag with a small round tip and fill the bag with the filling. Squirt about 1/3 cup filling into each doughnut. Serve immediately.

• 1/4 cup heavy cream
• 7 oz fine-quality bittersweet chocolate (not extra-bitter or unsweetened), finely chopped in a food processor
• 1 1/2 tablespoons framboise (raspberry eau-de-vie) or brandy
• 6 oz fresh raspberries (1 cup)
• 3/4 cup unsweetened cocoa powder
• Special Equipment
• a large sealable plastic bag

Chocolate-covered Raspberry Truffles

Dessert , Chocolate , Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Gourmet , Wheat/Gluten-Free , Candy , Christmas , Engagement Party , Halloween , Brandy , Berry , Raspberry

Yield: Makes about 50

Number Of Ingredients: 7

• Line a tray with wax paper.
• Bring cream just to a simmer in a 1- to 2-quart heavy saucepan over moderate heat. Remove from heat, then add chocolate and stir gently with a heatproof rubber spatula until ganache is smooth. Stir in framboise.
• Pat raspberries dry if necessary. Add 6 to 8 raspberries to ganache and gently fold in to coat using rubber spatula. Remove each chocolate-covered raspberry with 2 forks, shifting it from one fork to the other to let excess ganache drip off, then transfer to tray. Coat remaining raspberries in same manner, working in batches of 6 to 8.
• Chill truffles on tray until firm, at least 1 hour, then loosen from wax paper.
• Put cocoa in a sealable bag and add all of truffles. Seal bag, leaving some air in, and shake to coat. Empty bag into a shallow bowl. Transfer coated truffles to a platter with your fingers, shaking off excess cocoa. Keep chilled until ready to serve.

• 8 cups unpasteurized apple cider
• A 3-inch cinnamon stick
• 10 whole cloves
• 1 navel orange, peeled and sliced crosswise
• A 2-inch piece of peeled fresh ginger, cut into 6 slices

Mulled Apple Cider With Orange And Ginger

Thanksgiving , Apple , Fall , Kid-Friendly , Gourmet , Cinnamon , Winter , Small Plates , Christmas , Christmas Eve , Simmer , Spice , Ginger , Non-Alcoholic , Drink , Party , Orange , Halloween , Fruit Juice , Beverages , Clove , Hot Drink

Come In From The Cold To This Warmly Spiced Hot Apple Cider.

Yield: Makes about 8 cups.

Number Of Ingredients: 5

• In a large saucepan combine the cider, the cinnamon stick, the cloves, the orange and the ginger and simmer the mixture for 20 minutes. Strain the mixture through a fine sieve into a heat-proof pitcher and serve the mulled cider warm.

• 1 cup shortening
• 2 cups packed brown sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 3-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1-1/2 cups canned pumpkin
• FILLING:
• 1/4 cup all-purpose flour
• Dash salt
• 3/4 cup 2% milk
• 1 cup shortening
• 2 cups confectioners' sugar
• 2 teaspoons vanilla extract

Pumpkin Whoopie Pies

Desserts , Dessert , Cookies , Bake , Thanksgiving , Fall , Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Soy Free , Kosher , Kid-Friendly , Gourmet , Dairy , Cream Cheese , Winter , Cheese , Small Plates , Vegetables , Nut , Pecan , Halloween , Fruits and Vegetables , Squash , Pumpkin , Tree Nut

Author: Taste Of Home

My Kids Start Begging Me For These Cakelike Sandwich Cookies As Soon As Autumn Arrives. I Haven't Met A Person Yet Who Doesn't Like These Fun Treats. -deb Stuber, Carlisle, Pennsylvania

Time: 40m

Yield: 2 dozen.

Number Of Ingredients: 18

• Preheat oven to 400°. Cream shortening and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk the next 6 ingredients; beat into creamed mixture alternately with pumpkin., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets; flatten slightly with the back of a spoon. Bake 10-11 minutes. Remove to wire racks to cool., For filling, combine flour and salt in a small saucepan. Gradually whisk in milk until smooth; bring to a boil over medium-high heat. Reduce heat to medium; cook and stir until thickened, about 2 minutes. Refrigerate, covered, until completely cooled., In another bowl, beat shortening, confectioners' sugar and vanilla until smooth. Add chilled milk mixture; beat until light and fluffy, about 7 minutes. Spread on the bottoms of half of the cookies; cover with remaining cookies. Store in the refrigerator.

Calories 344 calories, Fat 17g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 284mg sodium, Carbohydrate 45g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.

• Soup
• 1/4 cup ( 1/2 stick) butter
• 1 large onion, finely chopped
• 4 large garlic cloves, chopped
• 3 14 1/2-ounce cans low-salt chicken broth
• 4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds)
• 4 cups 1-inch pieces peeled acorn squash (about 1 1/2 pounds)
• 1 1/4 teaspoons minced fresh thyme
• 1 1/4 teaspoons minced fresh sage
• 1/4 cup whipping cream
• 2 teaspoons sugar
• Croutons
• 2 tablespoons (1/4 stick) butter
• 24 1/4-inch-thick baguette bread slices
• 1 cup grated Gruyère cheese
• 1 teaspoon minced fresh thyme
• 1 teaspoon minced fresh sage

Winter Squash Soup With Gruyère Croutons

Thanksgiving , Fall , Kid-Friendly , Milk/Cream , Bon Appétit , Winter , Lunch , Cheese , Small Plates , Vegetable , Soup/Stew , Blender , Halloween , Butternut Squash

In France, This Soup Would Be Prepared With A Baking Pumpkin. A Mixture Of Butternut And Acorn Squashes Mimics The French Pumpkin's Exceptional Taste And Texture.

Yield: Serves 8

Number Of Ingredients: 17

• For soup:
• Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.
• Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)
• For croutons:
• Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve.