Halloween Recipes

Coconut-Almond Toffee Bowl

About 6 tablespoons butter or margarine
1/2 cup sweetened shredded dried coconut
1/3 cup sliced almonds
1 teaspoon vanilla
1 cup sugar
1 tablespoon corn syrup
2 quarts frozen yogurt or sorbet, scooped
Caramel sauce

Butter 2 baking sheets, each 12 by 15 inches, or 1 baking sheet and a 14-inch pizza pan. Also butter the outside of a bowl that's about 4 inches deep and 7 inches wide at top. Invert bowl over a large juice can or other steady object at least 5 inches tall. Gently press an 18-inch square of cooking parchment (or heavy foil) over bowl. Butter a long, slender metal spatula.

Place coconut and almonds on another 12- by 15-inch baking sheet. Bake in a 350° oven until golden, 5 to 7 minutes; stir 2 or 3 times. Pour coconut and almonds into a bowl, add vanilla, and mix.

In a 1 1/2- to 2-quart pan over high heat, bring 1/4 cup water, sugar, corn syrup, and 6 tablespoons butter to a boil, stirring until butter melts. Boil over medium-high heat without stirring until the mixture reaches 300° on a thermometer, about 10 minutes. Quickly stir in the coconut mixture.

Working quickly, pour about 3/4 of the toffee, for bowl, onto 1 baking sheet or pizza pan. Pour remaining toffee onto the other sheet. Quickly spread toffee in both pans fairly thin.

When large piece of toffee is cool enough to touch, pull with your hands into an even, 11- to 12-inch-wide round (a few small holes are not a problem). Let round cool until it starts to firm but is still pliable, 1 to 3 minutes. Slide buttered spatula under round to loosen, then lift round with your hands and center over parchment-draped bowl. Gently press and pinch toffee against bowl to form a fluted bowl. Let toffee cool until rigid, 5 to 10 minutes.

Gently lift toffee bowl and paper from mold; remove paper. Slide spatula under smaller piece of toffee, and break it into large chunks for topping. Fill bowl with frozen scoops and push topping into them. Drizzle with caramel sauce. Break bowl and serve with its contents. Makes 8 to 10 servings

Chocolate Candy Corn Truffles

18 ounces bittersweet chocolate, finely chopped
1 cup whipping cream
1 1/2 tablespoons Grand Marnier or other orange liqueur
1/4 cup orange marmalade
1/4 cup unsweetened cocoa powder (not Dutch-processed)
64 candy corns (about 3 oz.)

Line an 8- by 8-in. baking pan with a 12- by 17-in. sheet of foil or waxed paper. In a large heatproof bowl set over a saucepan of hot water, use a heatproof spatula or wooden spoon to stir together chocolate, cream, Grand Marnier, and marmalade until chocolate is melted. Scrape chocolate mixture into prepared pan, smoothing top.

Chill until firm, at least 2 1/2 hours or (covered with plastic wrap) up to 1 week. Put cocoa powder in a shallow bowl. Remove chocolate mixture from pan. With a long, sharp knife, cut chocolate mixture into 64 squares, each about 3/4 in. wide. Roll squares in cocoa powder to coat; place 1 square in each paper cup.

Gently press a candy corn into the top of each truffle. Store between sheets of waxed paper in an airtight container in the refrigerator for up to 2 weeks. Makes 64 truffles

Baby Pumpkins with Garlic Custard

They're so cute, they're practically decor. Although you can use any small edible pumpkins, the Baby Bear works best; other varieties don't hold as much custard.

6 small pumpkins
1/3 cup heavy cream
1/3 cup whole milk
1/2 teaspoon minced garlic
1 tablespoon finely shredded parmesan cheese
2 eggs
1/8 teaspoon salt
1/8 teaspoon freshly ground white pepper

Preheat oven to 400°. Bake pumpkins until just tender, about 20 minutes. Cut off tops and set aside, then scoop out seeds. In a medium bowl, whisk together heavy cream and whole milk with garlic, parmesan cheese, eggs, salt, and white pepper. Pour mixture into a measuring cup.

Arrange pumpkins in a baking dish large enough to hold them without crowding. Divide custard mixture among pumpkins and cover with tops. Pour enough water into dish to reach halfway up sides. Bake until custard jiggles only slightly, about 30 minutes. Remove from dish and let cool 5 minutes. Makes 6 baby pumpkins

Rich Pumpkin Bread

2 cups all-purpose flour
1 1/4 cups firmly packed dark brown sugar
1 cup granulated sugar
1 cup coarsely chopped walnuts or pecans
1/2 cup raisins
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons ground nutmeg
3/4 teaspoon salt
3/4 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
3 large eggs
1 3/4 cups Mashed Pumpkin or canned
3/4 cup vegetable oil

Preheat oven to 350° (325° convection). In a large bowl, mix flour, brown sugar, granulated sugar, nuts, raisins, baking soda, cinnamon, nutmeg, salt, cloves, allspice, and ginger until well blended.

In another bowl, whisk together eggs, Mashed Pumpkin, and oil until well blended. Add wet ingredients to flour mixture and stir just until well blended. Pour equally into two oiled 8 1/2- by 4 1/2-inch loaf pans (with 2 2/3-cup capacity each).

Bake until bread pulls from pan sides and a wooden skewer inserted in center of thickest part comes out clean, 50 to 60 minutes. Let bread cool in pans on a rack for about 15 minutes. Cut around outside edges of bread and invert onto racks. Cool thoroughly. Makes 2 loaves

Mashed Pumpkin

Most jack-o'-lantern pumpkins have thin walls and very wet flesh and are best used for carving. For cooking, look for varieties with thick walls and dense flesh. You'll find them at farms and farmers' markets.

Preheat oven to 350°. Rinse a 3- to 9-pound Sugar Pie (also called Sugar), Long Island Cheese, Apple Blossom, or Jarrahdale pumpkin or kabocha squash. With a large, heavy knife, cut in half vertically, starting along one side of stem.

Use a mallet or hammer to tap knife gently through flesh. Scoop out and discard seeds, or reserve for another use. Rub the inside with about 2 teaspoons vegetable oil and lay, cut side down, in a 12- by 16-inch rimmed baking pan. Bake until squash is soft when pressed, 45 to 75 minutes.

Scoop out flesh, place in a bowl, and mash with a potato masher. If pumpkin is watery, place pumpkin in two colanders lined with cheesecloth. Let stand, lightly pressing, until dripping stops, 15 to 30 minutes. (Draining is critical for baked goods, but less so for soup.) Most meaty pumpkins yield 3/4 to 1 1/4 cups mashed pumpkin per pound of raw weight. Chill airtight up to 3 days or freeze up to 6 months.

Spicy Black-and-Red Bean Soup

To use a slow cooker, combine everything in the pot, and cook on high for the first hour; then turn the temperature down to low, and cook 7 more hours.

Cooking spray
1 1/2 cups chopped onion
1 1/4 cups sliced carrot
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
2 teaspoons sugar
1 (16-ounce) package frozen shoepeg white corn
1 (15-ounce) can red beans or kidney beans, drained
1 (15-ounce) can black beans, drained
1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeño peppers and spices, undrained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (4.5-ounce) can chopped green chiles

Place a large Dutch oven coated with cooking spray over medium-high heat until hot. Add onion, carrot, and garlic; sauté 5 minutes. Stir in broth and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 2 hours. Makes 10 servings

Roasted-Garlic Mashed Potatoes

1 whole garlic head
1 tablespoon olive oil
1 pound peeled Yukon Gold or red potatoes, quartered
3 cups water
1/2 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 375°. Remove white papery skin from garlic head (do not peel or separate cloves). Rub oil over garlic head; wrap in foil. Bake at 375° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Set aside. Discard skins.

Place potatoes in a saucepan, and cover with water. Bring to a boil; cook 15 minutes or until very tender. Drain. Heat milk in pan over medium heat until hot (do not boil). Add potatoes, salt, and pepper, and beat at medium speed of a mixer until potato mixture is smooth. Add garlic pulp, and stir well. Makes 4 servings

Orange-Glazed Pecans

4 cups pecan halves
1/2 cup frozen orange juice concentrate, undiluted
1 1/2 cups sugar
1/4 teaspoon ground cinnamon

Bake pecans in a shallow pan at 350°, stirring occasionally, 10 to 15 minutes or until toasted. Bring juice concentrate, sugar, and cinnamon to a boil in a heavy saucepan; boil, stirring constantly, 1 minute. Remove from heat; stir in toasted pecans. Drop pecans 1/2 inch apart onto an aluminum foil-lined baking sheet. Let stand until firm. Makes 4 cups

Mint-Chocolate Icebox Cake

1 1/2 cups all-purpose flour
1 tablespoon instant coffee granules
1 1/2 teaspoons baking soda
1 1/4 cups unsweetened cocoa
1 cup Prune Purée, divided
1/2 cup water
3/4 teaspoon salt
1/4 teaspoon peppermint extract
1 (1-pound) box powdered sugar
3 eggs
3/4 cup boiling water
Vegetable cooking spray
2 cups frozen whipped topping, thawed

Combine the first 3 ingredients in a bowl; stir well, and set aside. Combine cocoa, 2/3 cup Prune Purée, water, salt, peppermint extract, and sugar in a large bowl; beat at medium speed of a mixer until smooth. Reserve 3/4 cup cocoa mixture; add remaining 1/3 cup Prune Purée and eggs to remaining cocoa mixture in bowl.

Beat at medium speed until smooth. Gradually add the flour mixture, beating at low speed until smooth. Stir in boiling water. Pour batter into a 13 x 9-inch baking pan coated with cooking spray, spreading evenly.

Bake at 350° for 35 minutes or until the cake springs back when touched lightly in center. Let cool completely in pan on a wire rack. Fold whipped topping into reserved 3/4 cup cocoa mixture; spread over cake. Cover and chill.

Note - Use a knife dipped in hot water to make cutting easier. Makes 16 servings

Devil's Food Cupcakes with Marshmallow Filling

3/4 cup (3/8 lb.) butter, at room temperature
1 1/2 cups sugar
2 large eggs
2 cups all-purpose flour
1/2 cup Dutch-process unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 jar (7 oz.) marshmallow cream
Chocolate Cream Cheese Frosting

In a bowl, with a mixer on medium speed, beat butter and sugar until smooth. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.

In another bowl, mix flour, cocoa, baking powder, and salt. Stir in half the flour mixture into butter mixture. Stir in milk just until blended. Add remaining flour mixture and stir just until incorporated. Spoon batter equally into 16 muffin cups (1/3-cup capacity; cups should be almost full) lined with paper baking cups.

Bake in a 350º regular or convection oven until tops spring back when lightly pressed in the center or a wooden skewer inserted into the center comes out clean, about 20 minutes. Let cool in pans on racks for 5 minutes; remove cupcakes from pans and set on racks to cool completely, at least 30 minutes.

With a small, sharp knife, cut a cylinder about 3/4 inch wide and 1 inch deep from the center of the top of each cupcake. Trim off and discard about 1/2 inch from bottom of each cylinder. With a knife, hollow out a small cavity inside each cupcake.

Spoon marshmallow cream into pastry bag fitted with a 1/2-inch plain tip. Twist end of bag tightly to secure. Place tip in cavity of one cupcake; without moving tip, squeeze filling into cavity, to 1/4 inch from top. Repeat to fill remaining cupcakes. Insert cake cylinders into holes.

Spoon chocolate cream cheese frosting into another pastry bag, fitted with a 3/4-inch star tip, and pipe onto tops of cupcakes, or spread on cupcakes with knife. Makes 16 cupcakes

Chocolate Cream Cheese Frosting

8 ounces cream cheese, at room temperature
1/2 cup (1/4 lb.) butter, at room temperature
1 1/2 cups powdered sugar
6 tablespoons unsweetened cocoa

In a bowl, with a mixer on low speed, beat cream cheese and butter until well blended. In another bowl, sift together powdered sugar and cocoa. Beat into cream cheese mixture until frosting is smooth.

Oatmeal Layer Cake with Caramel-Pecan Frosting

These cake layers will not rise as high as those of traditional cakes.

Cooking spray
1 tablespoon all-purpose flour
1 1/3 cups boiling water
1 cup quick-cooking oats
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
1/3 cup vegetable shortening
2 teaspoons vanilla extract
3 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup buttermilk
Caramel-Pecan Frosting

Preheat oven to 350°. Coat bottoms of 2 (9-inch) round cake pans with cooking spray (do not coat sides of pan), and line bottoms of pans with wax paper. Coat wax paper with cooking spray, and dust with 1 tablespoon flour.

Combine water and oats in a medium bowl; let stand 20 minutes. Beat granulated sugar, brown sugar, shortening, and vanilla at medium speed of a mixer for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Add oatmeal, beating until blended.

Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine 1 1/2 cups flour, baking soda, cinnamon, salt, and nutmeg, stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture.

Pour batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Remove wax paper. Cool completely on wire rack.

Place 1 cake layer on a plate; spread layer with 1/2 cup Caramel-Pecan Frosting, and top with the remaining layer. Spread the remaining frosting over the top and sides of cake. Store the cake loosely covered in refrigerator. Makes 16 servings

Caramel-Pecan Frosting

1/4 cup butter
1/2 cup dark brown sugar
6 tablespoons evaporated milk
2 teaspoons vanilla extract
3 cups powdered sugar
1/4 cup chopped pecans

Melt butter in a medium saucepan over medium heat. Add brown sugar. Cook 3 minutes; stir constantly with a whisk. Add milk, 1 tablespoon at a time; cook 3 minutes, stirring constantly. Cool. Stir in vanilla. Combine butter mixture and powdered sugar in a bowl; beat at high speed of a mixer until smooth. Frost cake as directed; sprinkle with pecans.

Note: If it's too thick, add 1 tablespoon evaporated milk. Makes 2 cups

Apple Cobbler

8 cups sliced peeled Granny Smith apple (about 2 3/4 pounds)
1/3 cup apple cider
1/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon chilled butter, cut into small pieces
1/2 (15-ounce) package refrigerated pie dough
1 teaspoon water
1 large egg white, lightly beaten
1 tablespoon turbinado sugar or granulated sugar

Preheat oven to 350°. Arrange apple in an 11 x 7-inch baking dish. Drizzle cider over apple. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, brown sugar, and cinnamon; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle flour mixture over apple mixture.

Roll dough into a 12 x 8-inch rectangle. Place dough over apple mixture; fold edges under, and flute. Cut 3 slits in top of dough to allow steam to escape.

Combine water and egg white, stirring well with a whisk. Brush dough with egg white mixture; sprinkle evenly with turbinado sugar. Bake at 350° for 40 minutes or until crust is golden brown. Makes 8 servings

Cranberry and Orange Relish

2 tablespoons unsalted butter
2 tablespoons grated fresh ginger
1/2 cup dark brown sugar
1 cup orange juice
16 ounces cranberries (fresh or frozen)
1/2 to 3/4 cup orange marmalade
1/2 teaspoon black pepper
2 tablespoons minced fresh cilantro (optional)

In a saucepan, over medium heat, melt the butter. Add the ginger and cook, stirring, for 2 minutes. Add the sugar, orange juice, and cranberries. Cook until the cranberries burst and the sauce thickens, about 15 minutes.

Stir in the marmalade to taste (depending on desired sweetness). Turn off heat. Stir in the pepper and cilantro just before serving. Serve warm or at room temperature.

Make Ahead: Prepare the relish up to 5 days in advance, omitting the pepper and cilantro. Cover and refrigerate. Warm it to room temperature, then stir in the pepper and cilantro before serving. Makes 8 servings

Apple Cake

Cake:
2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup water
1/4 cup butter, melted
1/4 cup olive oil
1/2 teaspoon vanilla extract
3 large eggs, lightly beaten
3 cups chopped peeled Rome apple
Cooking spray

Glaze:
3/4 cup sugar
1/2 cup buttermilk
1 tablespoon light-colored corn syrup
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract

Preheat oven to 350°. To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (flour through cloves) in a large bowl. Add water and next 4 ingredients (water through eggs); stir just until well-blended.

Fold in apple. Spoon batter into a 12-cup Bundt pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To prepare glaze, combine 3/4 cup sugar, buttermilk, syrup, and baking soda in a medium saucepan. Cook over medium heat 6 minutes or until sugar dissolves and mixture is light brown, stirring constantly. Stir in vanilla. Pour over cake. Makes 16 servings

Coca-Cola Cake

Don't make the frosting ahead--you need to pour it over the cake shortly after baking.

1 cup Coca-Cola
1/2 cup buttermilk
1 cup butter or margarine, softened
1 3/4 cups sugar
2 large eggs, lightly beaten
2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 cup cocoa
1 teaspoon baking soda
1 1/2 cups miniature marshmallows
Coca-Cola Frosting
Garnish: 3/4 cup chopped pecans, toasted

Combine Coca-Cola and buttermilk; set aside. Beat butter at low speed with an electric mixer until creamy. Gradually add sugar; beat until blended. Add egg and vanilla; beat at low speed until blended.

Combine flour, cocoa, and soda. Add to butter mixture alternately with cola mixture; begin and end with flour mixture. Beat at low speed just until blended.

Stir in marshmallows. Pour batter into a greased and floured 13- x 9-inch pan. Bake at 350° for 30 to 35 minutes. Remove from oven; cool 10 minutes. Pour Coca-Cola Frosting over warm cake; garnish, if desired. Makes 12 servings

Coca-Cola Frosting

1/2 cup butter or margarine
1/3 cup Coca-Cola
3 tablespoons cocoa
1 (16-ounce) package powdered sugar
1 tablespoon vanilla extract

Bring first 3 ingredients to a boil in a large saucepan over medium heat, stirring until butter melts. Remove from heat; whisk in sugar and vanilla. Makes 2 1/4 cups

Apple Bobbing Punch

1 (32-ounce) bottle apple cider
1 (32-ounce) bottle cranberry juice drink
1 (16-ounce) jar whole crabapples, undrained
1 (6-ounce) can frozen orange juice concentrate, thawed
1 (6-ounce) can frozen lemonade concentrate, thawed
1 (1-liter) bottle ginger ale or lemon-lime soft drink, chilled

Stir together first 5 ingredients. Chill. Stir in ginger ale just before serving. Serve over ice. Makes 4 quarts

Cranberry-Orange Gâteau with Cream-Cheese Filling

In this recipe, a variation of the muffin batter bakes in a cake pan; split the cake, fill with orange-flavored cream cheese, and spread with orange.

Cake:
1 1/2 cups all-purpose flour
3 tablespoons yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
1/4 cup butter, softened
2 teaspoons grated orange rind
1 large egg
1 large egg white
1/2 cup buttermilk
1/4 cup ricotta cheese
2/3 cup dried cranberries
Cooking spray

Filling:
1 cup sifted powdered sugar
1/2 cup (4 ounces) cream cheese, softened
2 teaspoons fresh orange juice

Glaze:
1 cup sifted powdered sugar
1 1/2 tablespoons fresh orange juice

Preheat oven to 350°. To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a bowl, stirring well with a whisk.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add rind; beat to combine. Add egg and egg white, 1 at a time, beating well after each addition.

Combine buttermilk and ricotta, stirring well with a whisk. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Fold in cranberries. Spoon batter into a 9-inch round cake pan coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To prepare filling, place 1 cup powdered sugar and cream cheese in a bowl; beat with a mixer at medium speed until well blended. Add 2 teaspoons orange juice, and beat to combine. Cover and chill 30 minutes.

To prepare glaze, combine 1 cup powdered sugar and 1 1/2 tablespoons orange juice, stirring well with a whisk.

Split cooled cake in half horizontally using a serrated knife; place bottom layer, cut side up, on a plate. Spread filling over cake layer. Top with remaining cake layer, cut side down. Spread glaze over cake. Makes 10 servings

Pecan-and-Dried Fruit Baked Apples

1/4 cup chopped pecans
6 large Gala or Rome apples, cored
1 tablespoon lemon juice
2 tablespoons butter, softened and divided
1/2 cup raisins
1/4 cup dried cranberries
1/4 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup apple cider
1/4 teaspoon vanilla extract
2 tablespoons rum (optional)
Garnishes: whipped cream, toasted pecans

Place pecans on a baking sheet, and bake at 350° for 12 to 15 minutes or until golden brown, stirring once. Set pecans aside.

Make 4 evenly spaced vertical cuts through each apple, stopping halfway from bottom. Brush insides of apples with lemon juice. Place apples in a 9-inch pie plate.

Combine 1 tablespoon butter, raisins, and next 4 ingredients. Stuff mixture evenly into apples, pressing into center of each apple. Top evenly with remaining 1 tablespoon butter. Pour cider, vanilla, and, if desired, rum around apples in pieplate.

Bake at 350° for 1 hour and 20 minutes, basting twice every 30 minutes or until apples are tender. Transfer apples to a serving dish, reserving juices, and keep warm.

Pour juices through a wire-mesh strainer into a small saucepan. Bring to a boil; reduce heat and simmer over medium heat 8 to 10 minutes or until mixture is thickened and is syrup consistency. Drizzle over warm apples; garnish, if desired. Serve immediately. Makes 6 servings

Peanut Butter-Banana Spirals

1/2 cup peanut butter
1/3 cup vanilla yogurt
1 tablespoon orange juice
2 ripe bananas, sliced
4 (8-inch) flour tortillas
2 tablespoons honey-crunch wheat germ
1/4 teaspoon ground cinnamon

Combine peanut butter and yogurt, stirring until smooth. Drizzle juice over bananas; toss gently to coat. Spread about 3 tablespoons peanut butter mixture over each tortilla, leaving a 1/2-inch border.

Arrange about 1/3 cup banana slices in a single layer over peanut butter mixture. Combine wheat germ and cinnamon; sprinkle evenly over banana slices. Roll up. Slice each roll into 6 pieces. Makes 6 servings

Hearty Bean and Barley Soup

7 cups chicken broth
1/4 teaspoon crushed red pepper
6 garlic cloves, crushed
2 (4-inch) rosemary sprigs
1 (19-ounce) can dark red kidney beans, rinsed and drained
2 teaspoons olive oil
1 cup chopped onion
1 cup finely chopped carrot
1/4 cup chopped celery
1 (14 1/2-ounce) can diced tomatoes, undrained
1 cup uncooked quick-cooking barley
10 cup torn spinach leaves (about 4 ounces)
1/4 teaspoon freshly ground black pepper
1/2 cup (2 ounces) grated fresh Parmesan cheese

Bring first 4 ingredients to a boil in a Dutch oven; reduce heat to medium-low, and cook 15 minutes. Drain through a sieve into a large bowl; discard solids. Measure 1 cup beans, and mash with a fork in a small bowl. Reserve the remaining whole beans.

Heat oil in pan over medium heat. Add onions, carrot, and celery; cook 4 minutes. Add broth mixture, mashed beans, whole beans, tomatoes, and barley; bring to a boil. Reduce heat; simmer 15 minutes. Stir in spinach and black pepper; cook 5 minutes or until barley is tender. Sprinkle each serving with cheese. Makkes 8 servings

Hearty Bean and Barley Soup

7 cups chicken broth
1/4 teaspoon crushed red pepper
6 garlic cloves, crushed
2 (4-inch) rosemary sprigs
1 (19-ounce) can dark red kidney beans, rinsed and drained
2 teaspoons olive oil
1 cup chopped onion
1 cup finely chopped carrot
1/4 cup chopped celery
1 (14 1/2-ounce) can diced tomatoes, undrained
1 cup uncooked quick-cooking barley
10 cup torn spinach leaves (about 4 ounces)
1/4 teaspoon freshly ground black pepper
1/2 cup (2 ounces) grated fresh Parmesan cheese

Bring first 4 ingredients to a boil in a Dutch oven; reduce heat to medium-low, and cook 15 minutes. Drain through a sieve into a large bowl; discard solids. Measure 1 cup beans, and mash with a fork in a small bowl. Reserve the remaining whole beans.

Heat oil in pan over medium heat. Add onions, carrot, and celery; cook 4 minutes. Add broth mixture, mashed beans, whole beans, tomatoes, and barley; bring to a boil. Reduce heat; simmer 15 minutes. Stir in spinach and black pepper; cook 5 minutes or until barley is tender. Sprinkle each serving with cheese. Makkes 8 servings

Boil and Bubble Soup Cauldron

The hominy can pass for teeth and the green peas as beady little eyes. If making soup ahead, don't add peas; cover soup when cool and chill, then add peas when reheating. For a tureen, use a rustic pan, such as a cast-iron Dutch oven. Or you can use a pumpkin shell. You'll need a pumpkin at least 12 to 16 inches tall and wide. Cut off top and scoop out seeds. About 10 minutes before serving, fill shell with boiling water to warm. Drain and fill with hot soup. Use top as lid for the pumpkin tureen.

1 tablespoon salad oil
2 pounds raw turkey Italian sausages
1 onion (8 oz.), chopped
1 red bell pepper (8 oz.), stemmed, seeded, and chopped
2 cloves garlic, pressed or minced
1 tablespoon chili powder
2 teaspoons cumin seed
1 teaspoon dried oregano leaves
2 quarts fat-skimmed chicken broth
2 pounds banana or Hubbard squash
3 cans (15 oz. each) hominy, drained
1 box (10 oz.) frozen peas
Salt and pepper

Place oil in an 8- to 10-quart pan over medium-high heat. Squeeze sausages from casings into pan; discard casings. Break sausage into bite-size chunks. Stir occasionally until lightly browned, about 5 minutes. Add onion, bell pepper, and garlic. Stir over high heat until onion is limp, about 5 minutes.

Stir in chili powder, cumin seed, and oregano. Add broth, cover, and bring to a boil over high heat. Meanwhile, peel squash and cut into 1/2-inch cubes. Add to broth. Return to a boil. Reduce heat, cover, and simmer until squash is tender when pierced, about 15 minutes, stirring occasionally.

Add hominy. If peas are frozen in a block, whack container against counter to separate, then pour peas into soup. Turn heat to high and bring soup to a boil, about 3 minutes. Pour soup into a tureen and ladle into mugs or bowls. Add salt and pepper to taste. Makes about 5 quarts; 10 to 12 servings

Chocolate Chubbies

6 (1-ounce) semisweet chocolate squares, chopped
2 (1-ounce) unsweetened chocolate squares, chopped
1/3 cup butter
3 large eggs
1 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
2 cups (12 ounces) semisweet chocolate morsels
2 cups coarsely chopped pecans
2 cups coarsely chopped walnuts

Combine first 3 ingredients in a heavy saucepan; cook, stirring often, over low heat until chocolate melts. Remove from heat; cool slightly. Beat eggs and sugar at medium speed with an electric mixer until smooth; add chocolate mixture, beating well.

Combine flour, baking powder, and salt; add to chocolate mixture, stirring just until dry ingredients are moistened. Fold in chocolate morsels, pecans, and walnuts.

Drop batter by tablespoonfuls 2 inches apart onto lightly greased baking sheets. Bake at 325° for 12 to 15 minutes or until done. Cool cookies on baking sheet 1 minute. Remove to wire racks; cool. Makes 3 1/2 dozen

Bite-size Honey Popcorn Balls

20 cups air-popped popcorn
1 1/4 cups butter, cut into chunks, plus more for your hands
1 1/4 cups honey
3/4 teaspoon salt
2 teaspoons vanilla extract

Preheat oven to 325°. Put popcorn in a large roasting pan. Line a large baking sheet with waxed paper. In a medium saucepan over medium heat, use a heatproof spatula or wooden spoon to stir together 1 1/4 cups butter, the honey, and salt until butter is melted. Increase heat and boil honey mixture gently 1 minute, stirring constantly. Stir in vanilla.

Carefully pour honey mixture over popcorn in roasting pan and stir gently to coat. Bake popcorn, stirring every 5 minutes, until deep golden all over, about 25 minutes.

Let popcorn stand 5 minutes, or just until cool enough to handle. Working quickly with lightly buttered hands, press small handfuls of the mixture into 1 1/2-in. balls, occasionally loosening popcorn from bottom of pan with a spatula. If mixture cools too much to be malleable, return it to oven for about 45 seconds to soften.

Put popcorn balls on prepared baking sheet and let cool completely. Store in an airtight container at room temperature for up to 2 weeks. Makes 60 to 65 popcorn balls

Notes: If you don't have an air popper, you can pop the popcorn in the microwave: Working in 2 batches, put kernels in a brown paper bag (any size). Do not add oil. Fold the bag's opening several times to seal, then microwave at full power in 1-minute increments, checking popcorn and removing popped kernels as you go (they burn easily). Be careful when opening bag; it will release steam.

Apple Ghosts

Use small apples, such as those for lunch boxes. If making ahead, let coating firm, then enclose apples with plastic wrap and refrigerate. Look for the wood craft sticks at hobby shops; they're also sold with caramel for coating apples. Save leftover white candy for other uses.

10 to 12 green or red apples (4-oz. size, about 2 1/4 in. at widest point)
10 to 12 wood craft or caramel apple sticks
3 cups (18 oz.) white candy chips or chunks, suitable for melting (not all kinds will melt)
2 tablespoons solid shortening
2 black licorice sticks (6 in.), cut crosswise into thin slices (optional)

Rinse apples, wipe dry, and firmly insert a stick into stem end of each fruit until secure. In a 1-quart glass measure or small deep microwave-safe bowl, combine candy and shortening.

Place in a microwave oven and heat at half power (50%) until chips are soft, 2 1/2 to 3 minutes. Stir until smooth. If still lumpy, return to microwave and heat for 20-second intervals until candy is smooth.

Quickly dip apples, 1 at a time, into coating to cover, letting excess drip back into bowl. Set apples, sticks up, in a 10- by 15-inch pan lined with waxed paper or cooking parchment. If desired, make ghost faces by pressing licorice slices into soft coating.

If coating on apple is too firm, use melted coating to glue licorice in place. If coating gets too thick, reheat it briefly in the microwave at 50% power and stir. Let apples stand until coating is firm to touch, at least 30 minutes at room temperature or 10 minutes if chilled. Makes 10 to 12 servings

Witches' Hats

1 (4.25-ounce) tube orange or red decorating frosting
1 (11 1/2-ounce) package fudge-striped shortbread cookies (32 cookies)
1/2 (13-ounce) package milk chocolate kisses, unwrapped (32)

Pipe a small mound of frosting in center of each chocolate-covered cookie bottom; press a chocolate kiss on frosting. Pipe a frosting band and bow around base of each kiss. Makes 32 cookies