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We are getting close to one of the days that excite the children and some adults...Halloween! When we lived on So. Center lake a few years ago, we only had half a dozen kids come to the door. We had a huge deck where a tree, about 4 feet in diameter, was living. Of course the deck was built around the tree. Anyway, I always dressed up like a ghost to scare the kids. Not much imagination there; a sheet over my body and I'm good to go! The deck had a half dozen of the big pumpkin bags, stuffed with leaves around the tree...a good place to hide. Of course I had a great time jumping out from behind the pumpkins and scaring, not the kids, but the adults! A fun time in my life. Or a fun memory that has been stored in my memory bank...if I only knew which bank to go to!

I'm not sharing recipes for Halloween parties today. It's about pumpkins.

SPICY PUMPKIN COOKIES

2-1/2 c. flour

4 t. baking powder

1/2 t. salt

1/2 t. cinnamon

1/2 t. nutmeg

1/2 c. shortening (don't use butter or margarine)

1-1/4 c. packed brown sugar

2 eggs

1 t. vanilla

1-1/2 c. canned or cooked pumpkin

1 c. raisins

1 c. chopped walnuts or pecans

In a medium bowl combine first 5 ingredients; set aside. Using an electric mixer on medium speed, cream together shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla.

Gradually stir dry ingredients to creamed mixture, mixing well. Stir in raisins and nuts. Drop dough by heaping teaspoonfuls, about 2" apart on greased baking sheets, or line sheets with parchment paper. Bake at 375 degrees for 15 minutes, or until lightly browned. Cool on racks. Makes 5 dozen. Note: To add a little zing to the cookie, frost with lemon icing.

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LEMON ICING

1/4 c. butter, softened

2 - 2-1/2 c. powdered sugar

About 2 T. half and half cream (I use milk)

1 t. lemon juice

Couple drops yellow food coloring - optional

In a medium bowl blend butter and sugar together. Stir in cream and lemon juice until smooth. Note: If icing is too runny, add a little more powdered sugar; if too thick use a bit more cream or milk. Makes enough to frost a 9x13" cake or a bunch of cookies.

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PUMPKIN CREAM CHEESE COFFEECAKE

Cake:

2-1/4 c. flour

2 t. cinnamon

1 t. baking soda

1/2 t. salt

2 eggs

2 c. minus 1 T. sugar

1-1/4 c. canned pumpkin

1/4 c. canola or vegetable oil

1/2 t. vanilla

Filling:

1 - 8 oz. pkg. cream cheese, softened

1 egg, slightly beaten

1 T. sugar

Topping:

3/4 c. flaked coconut

1/2 c. chopped nuts

1/4 c. sugar

1/2 t. cinnamon

For cake: Combine first 4 ingredients in a large bowl. Mix well. Add next 5 ingredients. Stir just until moistened. (I mix the last 5 ingredients together in another bowl and add to the flour ingredients). Spread batter into a greased 9x13" baking pan. For filling: Combine all ingredients in a small bowl. Spoon heaping teaspoonfuls here and there on top of batter. Swirl with a table knife to marbleize. For topping: Stir all ingredients together in small bowl. Sprinkle over top of batter. Bake at 350 degrees for 30-35 minutes or until it tests done. Cool on wire rack.

Makes 12 servings.

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When you go to the grocery store, pick up a box (18.5 oz.) spice or carrot cake mix for this quick and easy muffin recipe.

PUMPKIN SPICE MUFFINS

1 pkg. spice or carrot cake mix

1 - 15 oz. canned pumpkin

3 large egg whites or 6 T. egg substitute

1/3 c. water

2/3 c. raisins

Combine first 4 ingredients in a large mixing bowl; mix until just moistened. Beat on low speed for 30 seconds; scrape bowl. Beat on medium speed for 2 minutes. Stir in raisins. Spoon batter into 24 greased or paper lined muffin tins, filling 2/3 full. Bake at 350 degrees for 18-22 minutes or until pick inserted in center comes out clean. Cool in pans on wire rack for 10 minutes; remove to wire racks to cool completely. Makes 2 dozen. Store muffins or you can freeze them in covered container or large zipper plastic bags.

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PRALINE PUMPKIN

DATE BREAD

Praline Topping (below)

1-2/3 c. sugar

2/3 c. canola or vegetable oil

2 t. vanilla

4 eggs, slightly beaten

1 - 15 oz. can pumpkin (not pumpkin pie mix)

3 c. flour

2 t. baking soda

1/2 t. baking powder

1 t. cinnamon

1/2 t. ground cloves

3/4 t. salt

1 c. chopped dates

Topping:

1/3 c. packed brown sugar

1/3 c. chopped pecans

1 T. butter or margarine

Making topping; set aside. In a large bowl combine next 5 ingredients, stirring well. Stir in next 6 ingredients. Stir in dates. Grease bottom only of 2 -9x5" loaf pans. Turn batter into pans. Sprinkle with topping. Bake at 350 degrees for 50-60 minutes or till toothpick in center comes out clean. Cool on rack for 10 minutes. Loosen sides of loaves from pans with dinner knife; remove from pans to wire rack. Cool completely before slicing. Wrap tightly with foil and store at room temperature up to 4 days or in fridge for up to 10 days. Better yet, freeze one loaf to have for another time. Makes 20 slices each. (Note: When I freeze fruit breads I slice them, put a piece of waxed paper between each slice, wrap sliced loaf with plastic wrap or waxed paper and put into a plastic bag. The slices thaw fast when you need something to go with coffee or tea or to bring three or four slices to someone who lives alone). Also, you can buy ready chopped dates in an 8 oz. box (1c.) rather than chopping the sticky dates yourself.

Some recipes call for pumpkin pie spice. This is it: Combine 3 t. cinnamon, 3/4 t. each, nutmeg and ginger and scant 1/2 t. cloves and allspice. Makes about 4-1/2 t mix. (I store mine in a used, clean pull container...works great. Don't forget to label the container!

TFD: 'Tis an ill cook that cannot lick her/his own fingers.

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