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It's about pumpkins today. Recipes and a bit about Halloween folklore. The month of October reminds us that the beautiful days we've had in the past weeks will be coming to an end soon. Though the calender says the first day of winter is Dec. 21, I'm guessing we'll have winter weather long before then.

To those who enjoy folklore it may mean thoughts about the ancient Druidic custom of lighting bonfires on hills and sacrificing to the moon god for protection from witches and spirits of the dead, both of which haunted the earth on the night that later Christian eras knew as All Hallows' Eve. To the young of America it means jack-o'-lanterns, and an excuse to play tricks on friends and neighbors, in a kindly way, not maliciously. The primary fact is that Halloween is here to mark the traditional opening of the pumpkin season. Time for recipes.

PUMPKIN CAKE BARS

4 eggs, well beaten

1-15 oz. can pumpkin

1-1/2 c. sugar

1/4 t. salt

1 t. ginger

1 t. cinnamon

1/2 t. cloves

1 regular size yellow cake mix

1/2 c. butter, melted

1 c. chopped pecans

Mix first 7 ingredients together in a large bowl. Pour into a greased 9x13-inch baking pan. Sprinkle dry cake mix evenly on top. Drizzle melted butter over cake mix; sprinkle chopped nuts over all. Bake at 325 degrees for 1 hour and 20 minutes. (Cover with foil loosely after 40 minutes to keep top from browing too soon). Cool completely on wire rack. Cut into squares; serve topped with whipped cream, ice cream or whipped topping.

Makes 24 bars.

Note: Put melted butter in a small measuring cup with a spout to drizzle over cake mix. You don't want to get a puddle of butter in one spot!

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SPICED PUMPKIN MUFFINS

2 c. flour

2/3 c. firmly packed brown sugar

1/3 c. sugar

1 T. baking powder (Yes 1 T.)

1/2 t. salt

1 t. cinnamon

1/4 t. baking soda

1/4 t. ginger

1/2 c. butter or margarine, melted

1/2 c. pumpkin

1/3 c. buttermilk*

2 eggs, slightly beaten

In a large bowl stir together first 8 ingredients; set aside. In medium bowl stir together rest of ingredients. Add to flour mixture; stir just until moistened. (I tend to mix in the flour too much and the muffins "peak" while baking, which they shouldn't do). Spoon batter into greased or paper lined muffin pan. Bake at 400 degrees for about 17 minutes, or until lightly browned. Let sit in pan for 10 minutes; remove from pan onto wire rack.

Makes 12 muffins.

If you don't have buttermilk, put 1 t. vinegar in a 1 c. measure. Add milk to the 1/2 c. mark. Let sit about 5 minutes so it will curdle a bit.

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PUMPKIN RAISIN CAKE

2 c. flour

2 c. sugar

2 t. pumpkin pie spice

2 t. baking powder

1 t. baking soda

1/2 t. salt

4 eggs

1-15 oz. can pumpkin

3/4 c. canola or vegetable oil

2 c. uncooked oat bran cereal

1 c. chopped pecans

1 c. raisins

Powered sugar...optional

In large combine first 6 ingredients. In a medium bowl, whisk the next 3 ingredients; stir in cereal until just moistened. Stir into dry ingredients just until moistened. Fold in pecans and raisins.

Pour into a greased and lightly floured 10-inch tube pan. Bake at 350 degrees for 60-65 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. If you wish, dust with powdered sugar just before serving.

Makes 12-16 servings.

Note: Look for oat bran cereal in the cereal aisle. Don't get bran flakes. Also, this is a recipe for pumpkin pie seasoning if you don't have any: Combine 2 t. cinnamon, 1/2 t. nutmeg, 1/2 t. ginger, 1/4 t. cloves, 1/4 t. allspice. Mix well. Makes 3-1/2 t. I make a double batch and put it into a rinsed and well dried plastic pill container.

TFD: Please, please watch for the little ghosts, witches and the "new-style" costumes if you're driving about on Halloween night. The smaller children can dart into the street so quickly. We all want a fun but safe celebration. If you're going to a costume party, do the "bobbing for apples" thing. You'll not only get an apple, you'll get a new hairdo too!

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