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Samhain-Halloween Cakes and Deserts

by Raven and Crone

Salem Witch Pudding

4 eggs, separated
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 remaining 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.)

Pumpkin Marble Cheesecake
 
1 1/2 c Gingersnap Crumbs
1/2 c Finely Chopped Pecans
1/3 c Margarine, Melted
16 oz Cream Cheese, Softened
3/4 c Sugar
1 t Vanilla
3 ea Eggs
1 c Canned Pumpkin
3/4 t Cinnamon
1/4 t Ground Nutmeg
 
Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches up sides of 9-inch spring form pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, 1/2 c sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 c batter, chill. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Serves:10. From Wandas Halloween Cookbook

Raven and Crones PUMPKIN BREAD

3 ½ cups flour
2 ½ cups sugar
1   tsp. cinnamon
1 ½ tsp.. salt
2   tsp.. Baking Soda
1   tsp. nutmeg
1   cup oil
4   eggs
2   cups canned pumpkin
1   cup raisins

Mix oil, eggs and pumpkin. Add flour, sugar, salt, soda and spices. Beat well. Pour into two greased and floured loaf pans. Bake for 60 to 70 minutes at 350°F. OR Mini loaves bake for 50 minutes. DO NOT OVER BAKE and check 5 minutes before done. Remember every oven is different.

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.

Halloween Black Cat Cake
 
Frighten away those chocolate cravings with this hauntingly delicious chocolate cake cut and frosted to resemble a black cat.
 
1package Betty Crocker® SuperMoist® devil's food cake mix
1 1/3cups water
1/2cup vegetable oil
3eggs
1tub Betty Crocker® Rich & Creamy chocolate ready-to-spread frosting1
large yellow gumdrop
1small black gumdrop
Black shoestring licorice
1. Heat oven to 350ºF. Grease bottoms only of 2 round pans, 8 or 9x1 1/2 inches, with shortening.
2. Make cake mix as directed on package, using water, oil and eggs. Pour into pans.
3. Bake 8-inch pans 33 to 38 minutes, 9-inch pans 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
4. Cut cake as shown in diagram; arrange and frost top and sides of cake pieces with frosting. Use yellow gumdrop slices for eyes, black gumdrop for nose and shoestring licorice for whiskers, lines on eyes and front paws. Store loosely covered.

Super Scary Spider Cake

This treat looks so real that you'll want to invite your friends for scaring, umm, sharing.  
Ingredients:
Boxed white cake
Chocolate syrup
1 container prepared vanilla frosting
1 Bag of spider rings
Toothpick
Icing bag and decorating tips or zip-closed bag
 
Directions:
Make a white cake per box directions. When it's cool, ice with vanilla frosting. To make a web, place the chocolate syrup in an icing bag and attach a fine decorating tip to the bag. Alternatively, cut the bottom corner off of a zip-closed bag leaving only a tiny hole. Pipe the syrup onto the vanilla frosting in large circles starting at the outer edge around the entire cake, each one smaller than the last. In the end, you will have circles of graduated sizes from the middle to the outer edge of the cake.
 
Using a toothpick, make the web by placing your toothpick tip in middle and very gently pulling it to the edge. Do this every inch or so, all the way around the cake. Place the entire bag of plastic spider rings on the "web" for a very creepy-crawly effect. Do not use 8-inch rounds. Make cake mix following high altitude directions on package for 9-inch rounds.

Pumpkin Muffins
 
1 c Unbleached Flour, Sifted
2 t Baking Powder
1/4 t Salt
1/4 t Ground Cinnamon
1/4 c Vegetable Shortening
2/3 c Sugar
1 ea Large Egg
1/2 c Canned, Mashed Pumpkin
2 T Milk
 
Sift together flour, baking powder, salt and cinnamon; set aside. Cream together shortening and sugar in mixing bowl until light and fluffy, using electric mixer at medium speed. Beat in egg. Combine pumpkin and milk in small bowl. Add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. Spoon batter into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot with butter and homemade jam. From Wandas Halloween Cookbook

Irish Apple Fritters

5 oz. flour
5 fluid oz. water
1/4 tsp. salt
2 eggs (separated)
1 Tbsp. melted butter
2 large cooking apples
4 oz. confectioner's sugar
lemon juice
oil for deep frying

Make batter at least an hour before required, using the following method: Sift together flour and salt. Make a well in the center, add the cooled melted butter and some of the water and egg yolks. Work in the flour and beat until smooth. Add remaining water. Leave to stand. Just before using, beat the egg whites until stiff, but not dry. Fold into batter mix. Peel, core and slice apples (make slices about 1/4 - 1/2" thick). Dip into batter and deep fry in very hot oil (175°-180° C) until golden. Drain and serve drenched with confectioner's sugar and sprinkled with lemon juice.

Harvest Pumpkin Bread

1 cup sugar
1/4 cup Margarine
1/4 cup applesauce
2 eggs
1 cup (8 ounces) solid pack pumpkin
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 cup raisins
1 teaspoon grated orange rind
1/4 cup orange juice
1/2 cup walnuts, chopped

Lightly grease a 9x5x3 inch loaf pan or coat with vegetable spray. Beat sugar, margarine, and applesauce until creamy and light (about 5 minutes). Add eggs one at a time and continue to beat. Add pumpkin and mix until smooth. Combine flour, salt, baking powder, baking soda, and cinnamon. Stir into pumpkin mixture and mix until smooth. Add raisins, orange rind, orange juice and nuts (optional). Stir well and pour into loaf pan. Bake at 3500F for 60-65 minutes. You can test for doneness by sticking a wooden pick into loaf. If it comes out clean, the bread is done. YIELD: 1 loaf, appox 12 Slices

PUMPKIN-CIDER BREAD

Ingredients:
2 cups of canned pumpkin
2 cups of flour, and then enough to keep the consistency just right
2 tbl dry yeast in 1/2 cup of 110 degree water
1 tbl salt
2 tbl vegetable oil
1/3 to 1/2 cup molasses
2 cups of fresh cider
Directions:
Start with two cups of flour, then slowly sift in more after wet ingredients are added. After the flour and salt are combined, mix in the rest of the ingredients from wettest to most solid (cider, then yeast mix, and so on). Once mixed, pour the dough to a lightly greased bowl, cover it with a cloth or plastic wrap, and let it in rise until it's doubled in size in a warm place. (Generally, this takes from half an hour to an hour). Punch down the doubled dough. Roll the dough out into a long, thin, relatively narrow strip and roll from one end. Place in a greased pan (probably circular in this case), and let rise until doubled again. Baking bread is not for the impatient! Finally, put it in a preheated oven at about 400 degrees F for about 50-60 minutes. If it looks like it's browning too quickly turn the temp down a notch or two. You'll know it's done when you can poke it with a fork and then fork comes out clean. If the fork has some dough on  it, let it bake a little longer.

Pumpkin Pie
 
INGREDIENTS
3/4 cup granulated sugar
1-1/2 cups (12 oz can) evaporated milk
1/2 tsp. salt
2 eggs
1 tsp.ground cinnamon
1/2 tsp. ground ginger
3/4 tsp. ground cloves
1 & 3/4 cups ( 15 once can) pure pumpkin filling (no spices added)

TIP: You can substitute pumpkin pie spice for all the individual spices. Use 3 tsp. of pumpkin pie spice instead.
 
PREPARATION 
Combine sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat the eggs lightly in a separate large bowl. Stir in pumpkin and dry mixture. Gradually stir in evaporated milk. Press a pre-made pie crust into a 9-inch deep dish pie crust and cook according to directions on the package. Pour mixture into the pie shell.
 
BAKING 
Cook in a pre-heated 425º F. oven for 15 minutes, then reduce the temp to 350º F., and bake for 40 to 50 minutes or until a knife tip inserted in the center of the pie comes out clean. Cool on a wire rack or a cool counter top for 2 hours before serving. This also gives it time to set up, so when you cut it and set it on a plate, it will stay in one piece.
 
STORAGE & SERVING 
Store in the refrigerator, covered with plastic wrap or aluminum foil. Chilling will cause the crust to separate from the pie slightly but it's better then getting botulism. Top with a whipped cream and there you have it! A classic pumpkin pie!

Granny McCoy's Pumpkin Pie
by Edain McCoy

This recipe makes two nine-inch pies.

3 cups Cooked Pumpkin (canned is fine)
1-1/4 cups Evaporated Milk
2-1/2 cups Granulated Sugar
1/2 heaping teaspoon Ground Nutmeg
1/2 scant teaspoon Salt
1/4 rounded teaspoon Allspice
1/2 rounded teaspoon Cinnamon
4 well-beaten Eggs

Preheat oven to 375 degrees Fahrenheit. Mix all ingredients thoroughly and pour into two deep, unbaked pie shells. Bake for about 50 minutes, or until a knife comes out of the center clean.

(The above "Granny McCoy's Pumpkin Pie" recipe is quoted directly from Edain McCoy's book "The Sabbats: A New Approach to Living the Old Ways", page 32, Llewellyn Publications, 1994.)

VEGAN PUMPKIN PIE

Filling:
1 1/2 packages silken tofu
1 15 oz. canned pumpkin
2/3 cup barley malt syrup
1 tsp. vanilla
1 tbsp. pumpkin pie spice

Pie Crust:
1 1/2 cups sifted unbleached flour
about 6-7 tbsp. non-hydrogenated margarine
about 2 tbsp. cold water
pinch of sea salt
Directions:
Pre-heat oven to 350 degrees F. Blend tofu in a food processor or blender until smooth. Add remaining ingredients and blend well. Pour into a 9" unbaked deep dish pie shell. Bake for about one hour. Filling will be soft, but will firm up as it chills. Chill overnight and serve.

Ichabod Cranes Baked Pumpkin Mousse
 
2 tablespoons unsalted butter, softened
1 cup superfine sugar
4 eggs, separated
5 tablespoons yellow cornmeal
1 cup canned pumpkin puree
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1 cup heavy cream
Pinch of salt
 
Preheat the oven to 350 F. Butter a 6-cup ovenproof bowl. In a large bowl, cream together the butter and 3/4 cups sugar. Beat in the yolks, one at a time. Stir in the cornmeal, pumpkin, and spices, then the cream. Beat the egg whites until they are foamy. Add the salt. Continue to beat until soft peaks form. Gradually add the remaining 1/4 cup sugar, a teaspoon at a time, and continue beating until the whites are stiff and glossy but not dry. Fold the whites into the pumpkin mixture and pour the mixture into the buttered bowl. Set the bowl in a larger pan filled with 1 inch of hot water and bake for 1 1/4 to 1 1/2 hours, or until a knife inserted in the center comes out clean. Serve warm from the bowl, or let it settle on a cooling rack for 30 minutes and then invert the mousse onto a plate. Make a jack-o'-lantern face with currants and serve with unsweetened whipped cream. Serves 8. From Wandas Halloween Cookbook

Creepy Crawly Gelatin
 
1 1/2 cups boiling water
1 (6 ounce) package JELL-O Brand Orange Flavor Gelatin
1 1/2 cups cold water
1 (16 ounce) package gummi worms

Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water. Pour into 9-inch pie plate which has been sprayed with no stick cooking spray. Refrigerate about 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Push gummy worms into gelatin. Refrigerate 2 hours or until firm. Unmold.

Black and Orange Spook Cups
 
4 cups cold milk, divided
1 (3.9 ounce) package JELL-O Chocolate Fudge Flavor Instant Pudding & Pie Filling
1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding & Pie Filling
3 drops red food coloring
3 drops yellow food coloring
12 OREO Chocolate Sandwich Cookies , crushed
3 tablespoons Halloween sprinkles
POUR 2 cups of the milk into large bowl. Add chocolate fudge flavor pudding mix. Beat with wire whisk 2 minutes. Fill 10 to 12 (7 oz.) glasses or plastic cups about 1/2 full with pudding mixture. Pour remaining 2 cups milk into another large bowl. Add vanilla flavor pudding mix. Beat with wire whisk 2 minutes. Stir in a few drops food coloring to tint mixture orange. Spoon orange mixture evenly over chocolate mixture. Top with crushed cookies. Refrigerate until ready to serve. Garnish with Halloween sprinkles. Note: Pudding cups can also be served frozen. Use plastic or paper cups, not glasses. Freeze 3 hours or until firm.

Samhain Apple-Spice Nut Bars
3 eggs
1½ cups sugar
1 teaspoon vanilla
1½ cups flour
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
½ teaspoon salt
3 teaspoons baking powder
3 cups apples, unpeeled, cored, finely chopped
1½ cups walnuts, coarsely chopped

Beat eggs until foamy; add sugar, beat until mixture is thick and lemon colored. Add vanilla. Mix flour, spices, salt and baking powder. Blend into egg mixture. Fold in chopped apples and walnuts. Turn into greased and floured 13 x 9-inch pan. Bake 30-40 min at 350° or until tester inserted in center comes out clean. Cut into squares. Serve warm with ice cream. Source: AboutThyme.com

Fairy Cakes
If on this day of in between you've come to find peace with the spirits that are always around it's good to have the Fey join you for a treat.  But if you fear the presence of the Fey at least remember to leave them an offering of fairy cake and milk so they aren't tempted to take offense and make you the butt of their mischievousness. Here's a recipe to make the hardest Fey let their hair down and toast your health:
Ingredients:

16 ounces of cream cheese
½ cup of sugar
2 eggs
1 tablespoon of lemon juice
1 teaspoon of vanilla
A fruity Jam of your choice (or several for variety)
Vanilla wafers

Heat oven to 300 degrees. Line a muffin pan with paper baking cups. In a medium to large glass bowl mix the following ingredients until they are fluffy: cream cheese, sugar, eggs, lemon juice, and vanilla. Place a whole vanilla wafer at the bottom of each baking cup. Spoon the mixture over the top Bake in the oven approximately 15-20 minutes. After cooling slightly top each cake with a dollop of your favorite jam *Be extra sure to take the fairy at the end of the garden into account when passing out these delicious treats.

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This article was published on Wednesday 18 March, 2009.
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