Halloween Recipes

Pumpkin-Maple Pie

Crust:
1 cup all-purpose flour
2 tablespoons sugar
1/8 teaspoon salt
1/4 cup chilled butter or stick margarine, cut into small pieces
3 1/2 tablespoons ice water
Cooking spray

Filling:
1/2 cup sugar
1/3 cup maple syrup
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs
1 cup evaporated milk
1 (15-ounce) can pumpkin

To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Combine the flour, 2 tablespoons sugar, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball).

Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, to a 12-inch circle. Freeze 10 minutes or until plastic wrap can be easily removed.

Remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap. Fold edges under; flute. Preheat oven to 425°.

To prepare filling, beat 1/2 cup sugar and next 5 ingredients (1/2 cup sugar through eggs) at medium speed of a mixer until well-blended. Add milk and pumpkin; beat well. Pour into prepared crust. Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 50 minutes or until set. Cool on a wire rack. Makes 8 servings

Jack-O'-Lantern Cheeseburger Pie

1 pound ground beef
1 medium onion, chopped
2 garlic cloves, pressed
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup ketchup
1 teaspoon Worcestershire sauce
1 (15-ounce) package refrigerated piecrusts
1 tablespoon prepared mustard
3 cups (12 ounces) shredded Monterey Jack cheese, divided
2 tablespoons water
1 large egg
Red and yellow liquid food coloring

Cook first 5 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Stir in ketchup and Worcestershire sauce; cool.

Unfold 1 piecrust, and place on a lightly greased baking sheet. Spread mustard evenly over crust. Stir together meat mixture and 2 cups cheese; spoon onto center of crust, leaving a 2-inch border.

Unfold remaining piecrust, and cut out a jack-o'-lantern face, reserving pastry cutouts to use as a stem. Place crust over meat mixture; crimp edges of crust, and fold under. Place stem on top of jack-o'-lantern face.

Whisk together 2 tablespoons water, egg, and 1 drop each of red and yellow food coloring; brush over crust.

Bake at 425° for 20 minutes; remove from oven, and brush again with egg mixture. Fill eyes, nose, and mouth with remaining 1 cup cheese. Bake 5 to 10 more minutes or until golden brown. Makes 6 to 8 servings

Chocolate-Coconut Caramel Apples

Rinse and dry 5 apples. Insert a craft or popsicle stick halfway into the stem end of each apple. Line a baking sheet with plain parchment paper or wax paper that has been generously coated with butter.

In a bowl set over a pan of simmering water, combine 14 ounces (about 50 pieces) unwrapped soft caramels (such as Kraft) and 2 tablespoons water. Stir frequently until melted and smooth.

Holding the stick, dip each apple one at a time into the caramel about three-quarters of the way. Swirl to coat evenly. Hold stem side up and use a knife to scrape excess caramel off the bottom of apple back into bowl. Place apples on the parchment paper or buttered waxed paper and refrigerate until caramel is firm, about 5 minutes.

Return pan of water to a boil; remove from heat. Place 10 ounces semisweet or bittersweet chocolate in another bowl and set over pan. Stir frequently until chocolate is melted and smooth.

Dip the bottom half of each apple in chocolate, turning to coat evenly. Hold stem side up and use a knife to scrape excess chocolate off bottom of apple and back into bowl. Place each coated apple on the parchment paper or buttered waxed paper and refrigerate until chocolate is slightly set, about 10 minutes.

Place 1 cup sweetened, shredded dried coconut on a plate. Roll bottom third of each apple in coconut to coat. Refrigerate until chocolate is firm, about 15 minutes.

White Meringue Ghosts

6 egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar
1/2 teaspoon almond extract
1 tablespoon semisweet chocolate mini morsels
String licorice (optional)

Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Add extract; beat until blended.

Spoon mixture into a zip-top plastic bag; snip a small hole in 1 corner, and pipe mixture into ghostly shapes on parchment paper-lined baking sheets. Add mini morsels for eyes. If desired, cut licorice into 2-inch pieces. Firmly pinch ends together. Insert 1 in top of each ghost for a hanger. Bake at 200° for 2 hours. Turn oven off, and let meringues stand in closed oven with light on 8 hours. Makes 16 meringues

Pumpkin Cheesecake

Crust:
56 vanilla wafers (about 8 ounces)
1 tablespoon butter or stick margarine, melted
Cooking spray

Filling:
3 (8-ounce) blocks cream cheese, softened
2 (8-ounce) blocks cream cheese, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
Dash of allspice
2 teaspoons vanilla extract
4 large eggs
1 (15-ounce) can pumpkin

Preheat oven to 400°. To prepare crust, place wafers in a food processor; pulse 2 to 3 times or until finely ground. Add butter; pulse 10 times or until mixture resembles coarse meal. Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 400° for 10 minutes; cool on a wire rack. Reduce oven temperature to 325°.

To prepare filling, beat cheeses with a mixer at high speed until smooth. Add the granulated sugar and next 8 ingredients (granulated sugar through vanilla), beating well. Add eggs, 1 at a time, beating well after each addition. Add pumpkin; beat well.

Pour cheese mixture into prepared crust; bake at 325° for 1 1/2 hours or until almost set. (Cheesecake is done when the center barely moves when pan is touched.) Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature; cover and chill at least 8 hours. Makes 16 servings

Peanut Butter-Fudge Cups

Crust:
1/4 cup chunky peanut butter
3 tablespoons brown sugar
2 tablespoons chilled butter, cut into small pieces
1 1/2 tablespoons corn syrup
1 cup all-purpose flour
1/8 teaspoon salt
3 tablespoons cold water
Cooking spray

Filling:
2/3 cup packed brown sugar
2 tablespoons unsweetened cocoa
2 tablespoons semisweet chocolate chips
1 tablespoon butter
3 tablespoons milk
2 tablespoons all-purpose flour
1 large egg
2 teaspoons powdered sugar

Preheat oven to 350°. To prepare crust, place first 4 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Add flour and salt to peanut butter mixture; cut in flour with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with cold water, 1 tablespoon at a time; toss with a fork until combined.

Shape mixture into 24 balls. Place 1 ball in each of 24 miniature muffin cups coated with cooking spray. Press dough into bottoms and up sides of muffin cups.

To prepare filling, combine 2/3 cup brown sugar and the next 4 ingredients (2/3 cup brown sugar through milk) in a small saucepan over medium-low heat. Cook 3 to 4 minutes or until smooth, stirring frequently. Remove from heat; stir in 2 tablespoons flour and egg until well blended.

Divide chocolate mixture evenly among muffin cups. Bake at 350° for 10 minutes or until the pastry is lightly browned; cool in pan on a wire rack 5 minutes. Run a knife around outside edges of cups. Remove cups from pan; cool completely on wire rack. Sprinkle with powdered sugar. Makes 2 dozen

Picadillo

This traditional Latin dish consists of a ground meat-tomato sauce flavored with sweet spices, raisins, olives or capers, and almonds. Serve it with warm flour tortillas.

1 teaspoon vegetable oil
1 1/2 cups chopped onion
1 jalapeño pepper, seeded and finely chopped
1 large garlic clove, minced
1 pound ground sirloin
1 1/2 cups chopped peeled Granny Smith apple (about 1 large)
1/2 cup water
1/4 cup sliced pimento-stuffed olives
1/4 cup raisins
3/4 teaspoon salt
1/4 teaspoon pepper
2 (3-inch) cinnamon sticks
1 (14.5-ounce) can diced tomatoes, undrained
3 tablespoons slivered almonds, toasted

Heat the oil in a large Dutch oven over medium-high heat. Add onion, and sauté 3 minutes. Add jalapeño and garlic, and sauté 1 minute. Add beef to pan, and sauté 3 minutes or until browned, stirring to crumble.

Stir in the apple and next 7 ingredients (apple through tomatoes), and bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes or until sauce is slightly thick. Remove from heat, and stir in almonds. Makes 5 servings

Cinnamon-Apple Cake

1 3/4 cups sugar, divided
1/2 cup stick margarine, softened
1 teaspoon vanilla extract
6 ounces block-style cream cheese, softened (about 3/4 cup)
2 large eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
3 cups chopped peeled Rome apple (about 2 large)
Cooking spray

Preheat oven to 350°. Beat 1 1/2 cups sugar, margarine, vanilla, and cream cheese at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder, and salt. Add flour mixture to creamed mixture, beating at low speed until blended.

Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons cinnamon mixture and apple in a bowl, and stir apple mixture into batter. Pour batter into an 8-inch springform pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.

Bake at 350° for 1 hour and 15 minutes or until the cake pulls away from the sides of the pan. Cool the cake completely on a wire rack, and cut using a serrated knife.

Note: You can also make this cake in a 9-inch square cake pan or a 9-inch springform pan; just reduce the cooking time by 5 minutes. Makes 12 servings

Orange Bizcochitos

Bizcochitos are anise-flavored drop cookies that originated in New Mexico. Prepare the dough in advance, and refrigerate up to three days. Store baked cookies in an airtight container for up to three days. Omit the aniseed if you don't care for its licorice flavor.

2 cups all-purpose flour (about 9 ounces)
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup butter, softened
1 large egg
1 tablespoon finely grated orange rind
1 1/2 teaspoons aniseed
1 teaspoon vanilla extract
Cooking spray
1/4 cup powdered sugar
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk.

Place 3/4 cup granulated sugar and butter in a large bowl; beat with a mixer at medium-high speed until light and fluffy (about 2 minutes). Add egg; beat 1 minute or until well blended. Add rind, aniseed, and vanilla; beat until well blended. Beating at low speed, gradually add flour mixture, 1/2 cup at a time; beat just until a soft dough forms. Wrap dough in plastic wrap; chill at least 1 hour. Preheat oven to 350°.

Shape dough into a 10-inch log. Cut log crosswise into 4 equal portions. Working with 1 portion at a time (cover and keep remaining portions in refrigerator), divide dough into 10 equal pieces on a lightly floured surface. Roll each dough piece into a ball; place dough balls 1 1/2 inches apart on a baking sheet coated with cooking spray.

Place powdered sugar in a small bowl. Dip bottom of a glass in powdered sugar; flatten 1 dough ball with bottom of glass into a 2-inch circle. Repeat procedure with powdered sugar and remaining 9 dough balls.

Combine 2 tablespoons granulated sugar and cinnamon. Sprinkle 10 dough circles evenly with 1 1/2 teaspoons cinnamon mixture. Bake at 350° for 10 minutes or until edges of cookies are lightly browned around edges.

Cool on pan 5 minutes. Remove from pan; cool completely on a wire rack. Repeat procedure 3 times with remaining dough, powdered sugar, and cinnamon mixture. Makes 40 cookies

Stuffed Granny Smiths With Maple Sauce

3/4 cup dried sweet cherries
3/4 cup packed brown sugar
1/4 cup coarsely chopped walnuts
2 1/2 teaspoons pumpkin-pie spice
8 Granny Smith apples (about 3 pounds)
1 cup apple juice
1/2 cup maple syrup
1 tablespoon butter or stick margarine, melted

Preheat oven to 350°. Combine first 4 ingredients in a small bowl. Core apples three-fourths of the way through. (Do not cut through bottom.) Peel top half of each apple. Fill apples with cherry mixture. Place apples in a 12-inch cast-iron or heavy ovenproof skillet.

Add the juice to skillet. Combine maple syrup and butter; pour over apples. Cover; bake at 350° for 40 minutes. Uncover; baste apples with juices from pan. Bake, uncovered, an additional 25 minutes or until tender. Serve with sauce.

Note: Apples can also be baked in a 13 x 9-inch baking dish. Makes 8 servings

Orange Mango Layer Cake

Be sure to allow enough time for the filling to chill before preparing the cake.

1 cup butter, softened
1 3/4 cups sugar, divided
1 teaspoon orange extract
1 teaspoon orange rind
3 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
8 large egg whites
Orange Syrup
Orange Filling
2 mangos, peeled, seeded, and chopped
Orange Buttercream Frosting
Garnishes: mango slices, raspberries

Grease 3 (9-inch) round cake pans. Line bottoms with wax paper; grease wax paper, and dust with flour. Tap out excess flour; set pans aside. Beat butter at medium speed with an electric mixer until creamy; gradually add 1 1/2 cups sugar, beating well. Stir in orange extract and rind.

Combine flour and next 3 ingredients in a separate bowl; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.

Beat egg whites in a separate bowl at high speed with an electric mixer until foamy. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating 2 to 4 minutes or until stiff peaks form and sugar dissolves. Fold one-third of egg white mixture into batter.

Gently fold in remaining egg white mixture into batter. Divide batter evenly among prepared pans. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Place 1 cake layer on a cake plate, and brush with one-third of Orange Syrup; top with 1/2 cup of Orange Filling. Spoon half of chopped mango over filling. Repeat procedure with next layer.

Top with last cake layer, and brush with remaining one-third of syrup. Spread Orange Buttercream Frosting over top and sides of cake. Spoon remaining filling on the top center of cake. Garnish, if desired. Serve immediately, or chill before serving. Makes 1 (3-layer) cake

Orange Syrup

3 tablespoons orange juice
3 tablespoons sugar
3 tablespoons Triple Sec

Combine orange juice and sugar in a small saucepan. Bring mixture to a boil over medium-high heat, stirring constantly; boil 1 minute. Remove from heat; stir in Triple Sec; let cool. Makes 1/3 cup

Orange Filling

3/4 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
1 1/4 cups fresh orange juice
2 egg yolks
1/4 cup fresh lemon juice
1/4 cup butter
2 teaspoons grated orange rind

Combine first 3 ingredients in a medium saucepan; stir in orange juice until smooth. Bring mixture to a boil over medium heat, stirring constantly; boil 1 minute. Remove from heat.

Beat egg yolks and lemon juice in a small bowl until thick and pale. Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Return pan to medium heat; bring mixture to a simmer, stirring constantly.

Simmer 1 minute. Remove from heat. Add butter and orange rind; stir until butter melts. Pour filling into a small bowl; let cool. Cover and refrigerate at least 4 hours or until thoroughly chilled. Makes 2 1/4 cups

Orange Buttercream Frosting

1 (16-ounce) package powdered sugar
1/2 cup butter, softened
1 1/2 teaspoons grated orange rind
6 to 8 tablespoons heavy whipping cream

Combine first 3 ingredients and 6 tablespoons whipping cream in a large bowl. Beat at medium-low speed with an electric mixer until creamy. Beat at medium-high speed until frosting is smooth and fluffy, adding cream, if necessary, for proper consistency. Makes 3 cups

Orange-Pecan Muffins

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup chopped pecans, toasted
1 large egg
2 tablespoons thawed orange juice concentrate
1 teaspoon grated orange rind
3/4 cup milk
3 tablespoons stick margarine or butter, melted
Cooking spray

Preheat oven to 400°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl. Stir in pecans; make a well in center of mixture. Combine egg and next 4 ingredients (egg through margarine); stir well with a whisk. Add to flour mixture, stirring just until moist.

Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 22 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack. Makes 1 dozen

Pecan-Topped Pumpkin Bread

3 1/3 cups all-purpose flour (about 15 ounces)
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 cups granulated sugar
1/2 cup egg substitute
1/2 cup canola oil
1/2 cup buttermilk
2 large eggs
2/3 cup water
1 (15-ounce) can pumpkin
Cooking spray
1/3 cup chopped pecans

Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through allspice) in a bowl.

Place sugar, egg substitute, oil, buttermilk, and eggs in a large bowl; beat with a mixer at high speed until well blended. Add 2/3 cup water and pumpkin, beating at low speed until blended. Add flour mixture to pumpkin mixture, beating at low speed just until combined.

Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Sprinkle pecans evenly over batter. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack. Makes 2 loaves; 12 servings per loaf

Cheese Fondue with Apples

1/4 cup all-purpose flour
3/4 cup (3 ounces) shredded Emmenthaler or Swiss cheese
1/8 teaspoon ground nutmeg
1 garlic clove, halved
3/4 cup chicken broth
1/4 cup dry white wine
1 teaspoon kirsch (cherry brandy)
3 Pink Lady apples, each cored and cut into 9 wedges

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cheese, and nutmeg, tossing well. Rub cut sides of garlic on inside of a medium, heavy saucepan. Add broth and wine to pan; bring to a simmer over medium heat.

Add one-third cheese mixture to pan, stirring with a whisk until combined. Repeat procedure with remaining cheese mixture. Reduce heat to medium-low; cook 5 minutes or until smooth, stirring frequently.

Remove cheese mixture from heat; stir in kirsch. Pour mixture into a fondue pot. Keep warm over low flame. Serve with apple wedges. Makes 8 servings (serving size: 3 apple wedges and about 2 tablespoons fondue)

Note - Pink Lady apples don't discolor as quickly as other apples or use your favorite apple, or a combination of a few varieties; just toss the apple wedges with 2 teaspoons lemon juice to prevent browning. Kirsch, a type of cherry brandy, traditionally finishes cheese fondues, but you can substitue white wine.

Sloppy Joes with Corn

1 teaspoon canola oil
1 cup finely chopped onion
1 cup finely chopped green bell pepper
2 garlic cloves, minced
1 1/2 pounds lean ground beef
1 (6-ounce) can no salt-added tomato paste
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1 (14-ounce) can chicken broth
1 (15-ounce) can corn, rinsed and drained
6 (1 1/2-ounce) hamburger buns, toasted

Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and garlic; sauté 3 minutes. Add meat to pan; cook 5 minutes or until browned, stirring to crumble. Stir in tomato paste; cook 2 minutes. Add chili powder, cumin, salt, and broth.

Reduce heat, and simmer 12 minutes or until thickened, stirring occasionally. Stir in corn; cook for 2 minutes or until thoroughly heated. Spoon about 1 cup meat mixture on bottom half of each hamburger bun; cover with top half of each bun. Makes 6 servings

Pumpkin Muffins

2 3/4 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup canned pumpkin
3/4 cup sour cream
1/3 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 large egg
1 large egg white
Cooking spray
1 tablespoon granulated sugar
1 1/2 teaspoons brown sugar

Preheat oven to 375°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture.

Combine pumpkin and next 6 ingredients (pumpkin through egg white); add to flour mixture, stirring just until moist. Spoon the batter into 18 muffin cups coated with cooking spray.

Combine 1 tablespoon granulated sugar and brown sugar; sprinkle over muffins.

Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack. Makes 18 servings

Millionaires

1 (14-ounce) package caramels
2 tablespoons milk
2 cups chopped pecans
1 (10-ounce) package milk chocolate mini-kisses

Combine caramels and milk in a heavy saucepan; cook over low heat, stirring constantly, until smooth. Stir in pecans, and drop by teaspoonfuls onto buttered baking sheets. Let stand until firm.

microwave chocolate kisses in a 1-quart microwave-safe bowl at high 1 minute or until melted, stirring once. Dip candies into melted chocolate, allowing excess to drip; place on buttered baking sheets. Let stand until firm. Makes 4 dozen

Caramel Popcorn

Cooking spray
1 cup packed dark brown sugar
1/2 cup light-colored corn syrup
1/3 cup butter
1 tablespoon light molasses
1 1/2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
12 cups popcorn (popped without salt or fat)

Preheat oven to 250°. Coat a large jelly roll pan with cooking spray. Combine sugar, corn syrup, butter, and molasses in a medium saucepan; bring to a boil over medium heat. Cook 5 minutes, stirring once.

Remove from heat; stir in vanilla, baking soda, and salt. Place popcorn in a large bowl; pour sugar mixture over popcorn in a steady stream, stirring to coat.

Spread popcorn mixture into prepared pan. Bake at 250° for 1 hour, stirring every 15 minutes. Remove from oven; stir to break up any large clumps. Cool 15 minutes. Serve warm or at room temperature.

Note: Store in an airtight container for up to 1 week. Makes 18 servings

Orange Bubble Bread

1 cup milk
1/4 cup butter
1/4 cup granulated sugar
1/4 cup water
1 teaspoon salt
4 cups bread flour
2 1/2 teaspoons bread-machine yeast
1 large egg, lightly beaten
1/2 cup granulated sugar
2 tablespoons grated orange rind
1/4 cup butter, melted
Cooking spray
1/2 cup powdered sugar
1 tablespoon orange juice

Combine first 5 ingredients in a 2-cup glass measure. Microwave at high for 3 minutes. Cool 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Follow manufacturer's instructions for placing milk mixture, flour, yeast, and egg into bread pan, and select the dough cycle; start bread machine.

Remove dough from machine (do not bake). Turn the dough out onto a floured surface, and knead 30 seconds. Cover dough; let rest 10 minutes. Divide the dough into 24 equal portions, shaping each into a ball (cover remaining dough to keep from drying). Combine 1/2 cup granulated sugar and rind. Dip each ball into 1/4 cup melted butter, and roll in sugar mixture.

Place balls in bottom of a 10-inch tube pan coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. Preheat oven to 350°.

Bake at 350° for 35 minutes. Cool in pan 5 minutes on a wire rack; remove bread from pan. Cool bread 15 minutes on wire rack. Combine 1/2 cup powdered sugar and orange juice. Drizzle mixture over loaf, and serve warm. Makes 2 dozen

Spiced Apples

1/2 cup butter or margarine
8 large Granny Smith apples, peeled, cored, and sliced
1 1/2 cups sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg

Melt butter in a large skillet over medium-high heat; add apples and remaining ingredients. Sauté 15 to 20 minutes or until apples are tender. Makes 8 servings

Apple-Gingerbread Cobbler

1 (14-ounce) package gingerbread mix, divided
3/4 cup water
1/4 cup firmly packed light brown sugar
1/2 cup butter, divided
1/2 cup chopped pecans
2 (21-ounce) cans apple pie filling
Vanilla ice cream

Stir together 2 cups gingerbread mix and 3/4 cup water until smooth; set mixture aside. Stir together remaining gingerbread mix and brown sugar; cut in 1/4 cup butter until mixture is crumbly. Stir in pecans; set aside.

Combine apple pie filling and remaining 1/4 cup butter in a large saucepan, and cook, stirring often, 5 minutes over medium heat or until thoroughly heated.

Spoon hot apple mixture evenly into a lightly greased 11x7-inch baking dish. Spoon gingerbread mixture evenly over hot apple mixture; sprinkle with pecan mixture. Bake at 375° for 30 to 35 minutes or until set. Serve cobbler with vanilla ice cream. Makes 8 servings

Pumpkin-Cinnamon Streusel Buns

Buns:
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100° to 110°)
2 3/4 cups all-purpose flour, divided
1/2 cup Pumpkin Puree
1/2 cup milk
1/4 cup butter, melted
1 tablespoon granulated sugar
1 1/4 teaspoons salt
1/4 teaspoon ground nutmeg
Cooking spray
3 tablespoons granulated sugar
3 tablespoons brown sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
2 tablespoons chilled butter, cut into small pieces

Glaze:
3/4 cup sifted powdered sugar
1 tablespoon hot water
1/4 teaspoon vanilla extract

To prepare the buns, dissolve yeast in warm water in a large bowl; let stand for 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife.

Add 2 cups flour, pumpkin, and next 5 ingredients (pumpkin through nutmeg); beat with a mixer at medium speed until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining 3/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size. (Press two fingers into the dough. If an indentation remains, the dough has risen enough.)

Combine 3 tablespoons granulated sugar, brown sugar, 2 tablespoons flour, and cinnamon in a small bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Punch dough down; cover and let rest for 5 minutes. Roll the dough into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture.

Roll up the rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place slices in a 9-inch square baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size. Preheat oven to 375°.

Bake the rolls at 375° for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.

To prepare the glaze, combine the powdered sugar, 1 tablespoon water, and vanilla extract in a small bowl, stirring with a whisk until smooth. Drizzle glaze over buns. Serve warm. Makes 12 servings

Ooey-Gooey Sticky Buns

1 package dry yeast (about 2 1/4 teaspoons)
1 teaspoon granulated sugar
1/4 cup warm water (105° to 115°)
4 cups all-purpose flour, divided
1/4 cup granulated sugar
1 teaspoon ground nutmeg
3/4 teaspoon salt
1 cup evaporated milk, divided
1/4 cup water
1 large egg, lightly beaten
Cooking spray
1 1/4 cups packed dark brown sugar, divided
1/3 cup dark corn syrup
2 tablespoons stick margarine or butter
3/4 cup chopped pecans
1 tablespoon ground cinnamon

Dissolve yeast and 1 teaspoon granulated sugar in 1/4 cup warm water in a small bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Place 3 3/4 cups flour, 1/4 cup granulated sugar, nutmeg, and salt in a food processor; pulse 2 times or until blended.

Combine 2/3 cup milk, 1/4 cup water, and egg. With processor on, slowly add milk mixture and yeast mixture through food chute; process until dough forms a ball. Process for an additional minute. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. Combine 1/3 cup milk, 1 cup brown sugar, corn syrup, and margarine in a small saucepan; bring to a boil, stirring constantly. Remove from heat. Divide pecans evenly between 2 (9-inch) round cake pans coated with cooking spray. Top each with half of brown sugar mixture.

Punch dough down; let rest 5 minutes. Roll into a 24 x 10-inch rectangle on a lightly floured surface; coat entire surface of dough with cooking spray. Combine 1/4 cup brown sugar and cinnamon in a smallbowl; sprinkle evenly over dough.

Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 24 (1-inch) slices, using string or dental floss. Arrange 12 slices, cut sides up, in each pan. Cover with plastic wrap coated with cooking spray, and let rise in refrigerator 8 to 24 hours or until doubled in size. Preheat oven to 375°.

Bake rolls at 375° for 23 minutes. Run a knife around outside edges of pans. Place a plate upside down on top of pan; invert onto plate. Makes 2 dozen

German Chocolate Sheet Cake

1 (18.25-ounce) package German chocolate cake mix
1 large egg
2 egg whites
1 3/4 cups water
Vegetable cooking spray
1 (14-ounce) can sweetened condensed milk
1/3 cup sweetened flaked coconut
1/3 cup chopped pecans
1/4 cup margarine, softened
1 (16-ounce) box powdered sugar
1/3 cup unsweetened cocoa
1 teaspoon vanilla extract
3 to 4 tablespoons milk

Beat German chocolate cake mix and next 3 ingredients at medium speed with an electric mixer 3 to 4 minutes or until creamy. Pour batter into a 15- x 10-inch jellyroll pan coated with cooking spray.
Bake at 350° for 15 minutes.

Combine sweetened condensed milk, coconut, and pecans; spread over warm cake. Broil, on lowest rack in oven, about 2 minutes or until golden. Remove from oven and cool.

Beat margarine and next 3 ingredients at medium speed with an electric mixer until blended; gradually add fat-free milk, beating until smooth. Spread over cake. Makes 48 servings

Deviled Green Goblin Eggs

6 cups hot water
1 (0.3-ounce) bottle yellow liquid food coloring
1/2 (0.3-ounce) bottle blue liquid food coloring
1/2 (0.3-ounce) bottle green liquid food coloring
2 tablespoons cider vinegar
12 large unpeeled hard-cooked eggs, with shells cracked
1/2 cup instant potato flakes
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup minced fresh chives
1/2 teaspoon salt
1/2 teaspoon seasoned pepper

Stir together first 5 ingredients in a large bowl; add eggs, and let stand 1 hour. Remove and drain on paper towels. Peel eggs to reveal pattern on whites.

Cut eggs in half lengthwise; carefully remove yolks. Mash yolks; stir in potato flakes and next 5 ingredients until blended Spoon the yolk mixture evenly into egg white halves. Attach 2 halves, gently pressing together stuffed sides. Makes 1 dozen